Shrimp pizza is a way to have it all: delicious seafood in the summer AND tasty pizza that everyone will love. This easy shrimp and spinach pizza is a great recipe for making dinner a little fancier with minimal effort!
1 package refrigerated pizza dough (or your own)
1 – 2 Tbsp. olive oil
2 – 4 cloves garlic, minced
1⁄2 onion, diced
2 cups baby spinach, chopped
salt and pepper to taste
3 – 4 fresh basil leaves, chopped
1⁄2 tsp. dried oregano
24 medium shrimp, cooked, peeled and deveined
12 large cherry tomatoes, sliced in half, seeds removed
8 oz. mozzarella cheese, shredded
1⁄4 cup Parmesan cheese, grated
Preheat oven to 475˚. In a medium skillet over medium heat, sauté the onions, garlic and spinach together in 1 tsp. oil, adding more as needed, until onions are translucent. Remove from heat. Season with basil, oregano, salt and pepper, then set aside.
Unroll pizza dough, shape into a circle and place on a pizza stone. Brush 1 Tbsp. olive oil onto dough. Then arrange the tomatoes and shrimp and the spinach mixture over the oiled dough. Top with mozzarella and Parmesan cheese. Sprinkle remaining oil over the pizza. Bake 10-15 minutes till bubbling and lightly browned. Enjoy!
2 pints strawberries
1 14-oz. can sweetened condensed milk
1/4 c. lemon juice
2 c. cold water
2 c. crushed ice
In a blender, combine half the strawberries, milk, lemon juice and 1 cup of the water. Blend well. Gradually add 1 cup of the ice, blending until smooth. Pour into 2-quart pitcher.
Combine remaining strawberries and 1 cup water in blender. Blend well. Gradually add remaining ice, blending until smooth. Add to pitcher with other ingredients and stir until well-blended.
Submitted by Hamilton Beach®
4 scoops chocolate ice cream
1/3 cup milk
3/4 cup fresh strawberries, mashed
1/4 cup nuts
Add all ingredients in a blender, smoothie maker or frozen drink maker and blend until smooth. Garnish with whipped cream, shaved chocolate or chocolate syrup.
3/4 c. cold milk
6-oz. softened cream cheese
1/2 tsp. vanilla
1/2 c. sugar
1 c. vanilla ice cream
1 c. fresh cherries or 1 can cherry pie filling
3/4 c. graham cracker crumbs
1/2 c. whip cream
Put milk, cream cheese, vanilla and sugar into blender. Cover and process until blended. Add ice cream; blend until smooth. Add cherries; blend 2-3 seconds until just mixed (should have a beautiful, swirling appearance). Pour or scoop into glass until approximately 1/4 full, then cover with a layer of graham cracker crumbs. Repeat process until you reach the top of the glass; ending with the cheesecake mixture. Garnish with a dollop of whipped cream and sprinkle of graham cracker crumbs with a cherry on top.
You may add or remove milk and ice cream to vary the thickness of this dessert.
1/2 c. milk
1/2 c. cocoa
1/4 c. amaretto liqueur or 1 tsp. imitation amaretto flavoring
1/2 c. shredded coconut
1/2 c. vanilla ice cream
2 frozen bananas
Put all ingredients in a blender or smoothie maker except bananas and blend thoroughly. Add frozen bananas and blend on medium until mixture is consistent. Pour into cups and garnish with a sprinkle of coconut and a cherry.
*Try adding 1/2 cup of chopped pecans to make this a “Nutty Monkey”!
3/4 c. cold milk
1/2 c. chilled fresh peaches, sliced
2-3 drops vanilla extract
2-3 drops almond extract
1 egg white (uncooked)
1/2 c. vanilla ice cream or yogurt
Put all ingredients except yogurt or ice cream into blender. Cover and process drink until smooth. Add ice cream or yogurt. Cover and process at stir 3-5 seconds. Top with a dollop of whipped cream and a cherry.
1 c. raspberries (fresh or frozen)
1 Tbsp. raspberry preserves
1 c. heavy cream
3 c. cranberry juice
2 ice blocks, shaved
Combine all ingredients except ice in a blender and process until smooth. Continue to blend while adding shaved ice until the mixture has a sherbet-like consistency. Pour into stemmed glasses and garnish with a big red raspberry. Serve immediately.
1 gallon apple cider
3 whole cinnamon sticks
20-30 whole cloves
1 whole apple
Pour apple cider into slow cooker. Set heat to Low. Add cinnamon sticks. Poke cloves into apple then put the apple into the slow cooker with the cinnamon sticks and cider. Heat for at least 30 minutes before serving (the longer the cider simmers, the more intense the flavor).
You may add additional apple cider as it’s consumed.
Submitted by J. Pratt
1/2 c. brown sugar
3 cinnamon sticks
1 tsp. whole cloves
2 1/2-oz.cinnamon imperial candies (also known as cinnamon hard candy)
2-qts. apple cider
1 1/2-qts. cranberry juice
Put brown sugar, cinnamon, cloves and red hots in the basket of a large coffee pot. Combine the apple cider and cranberry juice and brew in the coffee pot.
3 c. hot strong-brewed espresso
1/2 to 2/3 c. sugar or your favorite sweetener
Whipped cream, for serving
Sweeten the coffee with the sugar to taste while hot, stirring to dissolve the sugar. Cover and chill thoroughly in the refrigerator. Pour the coffee into an ice cube tray and freeze. Put coffee ice cubes in food processor or blender and process until it just turns slushy. Spoon it into goblets, top with a spoonful of whipped cream and serve.