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I hope everyone had a wonderful fishing opener weekend if that was your jam, and I hope all the mothers our there had a fantastic Mother’s Day. 

After those Sunday temps, it really got me thinking of summer and how excited I am for the nicer weather to come about! I’m excited for all things summery, and it feels like we are right on the edge of it being here!

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This is a GREAT dessert or snack when we start to have these warmer days like we had this past weekend. 

PB&J ICE CREAM SANDWICH

FOR THE COOKIE:

1 c. creamy peanut butter 

1/2 c. granulated sugar

1/2 c. brown sugar

1 large egg, room temperature

1 tsp. vanilla extract

1 tsp. baking soda

1/2 tsp. kosher salt

FOR THE ICE CREAM SANDWICHES:

7 Tbsp. raspberry jam

1 pt. white chocolate raspberry ice cream

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter and sugars at medium speed until creamy, stopping to scrape sides of the bowl as needed, 2 to 3 minutes. Add the egg and vanilla, beating until combined. Add the baking soda and salt, beating until combined.

Scoop balls of dough about 1 ½ tablespoons each and place 2 inches apart on the prepared pan. Using a fork, press the dough balls to ½-inch thickness and create a crisscross pattern on each cookie. 

Bake until the cookie edges have set, about 12 minutes. Let cool completely on the pan, about 20 minutes.

For the ice cream sandwiches: Set 7 cooled cookies, bottom-side up, on a sheet tray  and spread 1 tablespoon of jam on each cookie. Place in the freezer for 20 minutes to allow the jam to set. Remove from the freezer.

Using an ice cream scoop, scoop about ¼ cup of ice cream onto a jammed cookie and place a plain cookie on top. Gently press together in the center of the cookies to spread the ice cream into an even layer. Immediately place the sandwich on a parchment lined baking sheet in the freezer. Repeat, working one sandwich at a time. 

Serve immediately or store in the freezer wrapped in plastic wrap or in an airtight container for up to a week.

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I first had hushpuppies on a vacation in Florida. Since they are much more common down south and there aren’t as many places that have them up here, this is the best recipe (I tried out) to make the delicious bites at home!

HUSH PUPPIES

1 1/2 c. yellow cornmeal

1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. granulated sugar

1 c. whole buttermilk

1 large egg

1/2 c. grated onion

1/2 c. grated sharp cheddar cheese

2 Tbsp. finely chopped jalapeño

Peanut oil, for frying

Whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a medium bowl.

Whisk together the buttermilk and egg in a small bowl until smooth. Add to the cornmeal mixture, along with the grated onion, cheese, and jalapeño. Stir until combined. Let stand 10 minutes.

Meanwhile, fill a Dutch oven with oil to a depth of 2 inches. Heat over medium-high heat until the oil reads 375° on an instant-read thermometer.

Working in batches, carefully drop tablespoons of batter into the hot oil, being careful to avoid overcrowding the pan. Fry, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Transfer cooked hushpuppies to a wire rack, and let cool slightly.

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TORTELLINI PASTA SALAD

20 oz. refrigerated or frozen cheese tortellini 

2/3 c. plus 2 tbsp. olive oil, divided

1/3 c. white wine vinegar

1/4 c. sundried tomatoes in oil, finely chopped

1/4 c. finely grated parmesan cheese 

1 Tbsp. honey

1/2 tsp. salt

1/4 tsp. ground black pepper

2 c. cherry tomatoes, halved

8 oz. fresh mozzarella, cut into 1/2-inch pieces

1 c. sliced salami

1 c. sliced black olives

1 c. thinly sliced zucchini

1 c. thinly sliced yellow or green bell pepper

1/2 c. sliced pepperoncini peppers

1/4 medium red onion, thinly sliced 

1/2 c. chopped fresh basil 

Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.

In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined.

Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to three days.

Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.

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I love breakfast pizza, and when you can grill it up, it’s a double whammy! Love this recipe as the weather warms up!

GRILLED BREAKFAST PIZZA

1/4 c. olive oil

1 lb. refrigerated pizza dough, at room temperature

8 oz. bulk breakfast sausage

2 bell peppers (1 red, 1 green), chopped

1 small onion, chopped

2 c. frozen shredded hash browns, thawed and squeezed dry

3/4 tsp. kosher salt

Black pepper, to taste

2 c. shredded mozzarella cheese

6 large eggs

Chopped fresh chives, for topping

Preheat a grill to medium high. Brush an upside-down sheet pan with 2 tablespoons olive oil. Shape the pizza dough into an 11-by-14-inch rectangle and place on the oiled side of the pan. 

Heat 1 tablespoon olive oil in a large cast-iron skillet on the grill. Add the sausage and cook, breaking up the meat into pieces and stirring occasionally, until no longer pink, 4 to 5 minutes. Use a slotted spoon to remove to a plate. Add the bell peppers and onion to the skillet and cook, stirring, until the vegetables soften, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil, the hash browns, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the hash browns soften and start turning light golden brown, 2 to 3 minutes. Add the hash brown-vegetable mixture to the plate with the sausage. Remove the skillet from the grill.

Carefully slide the dough off the pan and onto the grill. Cook, uncovered, until bubbles start to form on top and the bottom is marked, 3 to 4 minutes. Use a large spatula to flip the dough, marked-side up, onto the upside-down sheet pan.

Sprinkle the mozzarella all over the dough, leaving a 1/2-inch border. Top evenly with the hash brown–vegetable mixture and sausage. With the back of a large spoon, make 6 small wells in the toppings and carefully crack an egg into each well. Slide the pizza off the pan and back onto the grill. Cover and cook until the cheese is melted and the egg whites are set but the yolks are still runny, about 12 minutes.

Remove the pizza to a cutting board. Season the eggs with the remaining 1/4 teaspoon salt and a few grinds of pepper. Garnish with chives.

TFD: “Motivation is the art of getting people to do what you want them to do because they want you to do it.” - Dwight Eisenhower

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