Spinach Apple Salad & A Fresh Apple CakeWith SweeTango Apples

It's that time of year again apple & pumpkin season. This is the time that I go crazy and start baking and canning anything that requires apples and pumpkin. I just can't help myself. Golden Delicious and Granny Smith are the usual apples that I bake with.

But folks there's a new apple in town.... The SweeTango Apple!!! I had never heard of these apples, but as part of the Walmart Mom's Program I was given the opportunity to sample a box. I was so excited because we love apples in our house. Last week my box arrived from the orchard and I received one of the first shipments from their 2011 harvest : )

What is a SweeTango Apple you ask? Well it's a cross between the Honeycrisp (mom) and Zestarl varieties (dad). These apples are a blush apple with deep red coloration's over a yellow breaking background. Sweet Tangos are juicy, sweet and have a rich spicy fall flavor.

To give you a little more information about the Sweet Tango apples, I have included a behind-the-scenes peek at SweeTango with Dennis Courtier, owner of Pepin Heights Orchards in Lake City, Minnesota. Mr. Courtier shows off his orchards on a bluff overlooking Lake Pepin and describes the care that goes into growing and packing SweeTango apples.

We started off by snacking on a few apples and adding some to school lunches and my husband grabbed a few to take to work. The verdict.................. the kids they said they tasted just like an apple, but that's kids for ya. My husband said that they were really good and had a great sweet flavor with a nice crunch.

I sampled a few myself and the apples were sweet, crisp and not grainy like some apples. I really liked the flavor and they weren't tart at all.The next test was to bake something with them. For me apples need to have a nice flavor with the perfect combination of sweet and tart. Those are the factors that make a great baking apple.

I knew just the recipe to start with.... my mother in laws Fresh Apple Cake Recipe pictured above. With some apples they dissolve away in your cake, but this particular apple held up nicely. If I can find the sweetango's at the grocery store than I think I have found a new baking apple. I will share the recipe for the Fresh Apple Cake later this week.

Update: Here is the link to the Apple Cake Recipe

I also sliced some of the apples into a Spinach Apple Salad that I have been dying to try. I found this recipe in a issue of Kraft Food and Family Magazine. It had a mixture of spinach, a lettuce mix, sliced apples, red onion and candied pecan halves.

To finish it off I drizzled the salad with a maple cider vinaigrette.


The SweeTango Apples will be available at Walmart around September 25Th. Next time you are at the grocery store stop by the produce section and give them a try. Our family loved them, so I know yours will too. To learn more about SweeTango you can visit there website at t SweeTango.com. You can also follow them on Face book and on twitter @sweetango.

Spinach Salad With Maple - Cider Vinaigrette

Cinnamon Pecans:
1 - 6-oz package pecan halves
2 - tablespoons butter, melted
3 - tablespoons sugar
2 - teaspoons cinnamon

Maple-Cider Vinaigrette:
1/3 - cup cider vinegar
2 - tablespoons pure maple syrup
1 - tablespoon Dijon mustard
1/4 - teaspoon kosher salt
1/4 - teaspoon pepper
2/3 - cup olive oil

Salad:
1 - 10-oz package fresh baby spinach or spinach salad blend, thoroughly washed
1 - apple, thinly sliced
1 - small red onion, thinly sliced
1 - 4oz package crumbled goat cheese or Italian cheese blend


Prepare pecans by preheating oven to 350°. Toss pecans in butter. Stir together sugar and cinnamon in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan.

Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Printer Friendly Recipe

This is a sponsored post. I am participating in the Walmart Moms Program. Walmart & SweeTango have provided me with a sample box of apples and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

Click here to continue reading and get recipe.

Pepperoni Pizza Bread {Carson Approved}

Good Morning my friends. I was a bit under the weather the last couple days, but I think I am finally bouncing back. Now comes the fun of playing catch up on housework and blog posts. Pizza is a big deal in our house. It's the one meal that everyone loves and it's so easy to make.

I was browsing the Rhodes website and came across a recipe for pepperoni rolls. Well I wasn't in the mood to mess with all the pizza sauce and cutting up all the rolls. Corey was out of town and the kids and I just wanted an easy dinner meal. I decided to make this recipe into a Pepperoni Pizza Bread instead.

I omitted the pizza sauce before rolling up the dough and figured the kids could use it as a dipping sauce instead. That way if you wanted to eat the bread plain than you could. Mr. Picky Pants Carson entered the kitchen and asked what is that mom? I said pizza bread!

He said well I'm not sure if I will like it. LOL thank you Carson for your input and faith in me. I think this child was put on this planet just to annoy me at every mealtime LOL. I have never met such a picky eater in my life. I told Carson you like bread don't ya? He said yes. I said you like pizza too right? yes mom. I said than you're going to love this I just know it.

He said OK mom I will give it a try. It was so funny because after I baked up the bread and let it cool I started slicing it. The look on his face alone was so funny. His face just lit up with a smile. He said look at the swirls that's so cool mom. Cool and Mom in one sentence score for me!!!

I told Carson I bet I can get cooler. Look you can take a piece and dip it into pizza sauce and then eat it. Carson is the king on dipping so I knew he would love that part. He told me mom I like this can you make it again tomorrow? LOL I told him why don't we wait till daddy comes back home and then we can make it so he can enjoy it too.

I'm happy to say we have made this yummy pizza bread twice in one week. My husband told me I can see why Carson loves this pizza bread so much. That's some good stuff. I have to say I really like using the pizza sauce to dip the pizza bread into instead of rolled into the bread.

In usual fashion I have included some step by step photos. Spray the counter with non stick spray. Roll out the thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis and mozzarella cheese over the dough. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.

Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Let dough rest for about 45 minutes in a warm place.

Bake in preheated oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool and slice with a bread knife.

Dip pizza bread into prepared pizza sauce and enjoy.

Mackenzie and her friend wanted me to take a photo of them enjoying their pizza bread. From their smiles I think they loved it.

Pepperoni Pizza Bread

1 - 1 lb loaf Rhodes Frozen Bread Dough, thawed
25 - 30 pepperoni slices
1 - tablespoon olive oil
1 - 1 1/2 cups mozzarella cheese, your preference
Parmesan cheese, garnish
pizza sauce for dipping (jarred or homemade)

Spray the counter with non stick spray. Roll thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis and mozzarella cheese over the dough.

Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, onto a baking sheet that has been sprayed with non stick spray.

Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Cover dough with plastic wrap that has also been sprayed with non stick spray. Let dough rest for about 45 minutes in a warm place.

Bake in preheated 350 degree oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool a bit and slice. Dip bread slices into prepared pizza sauce.

Inspired by: Rhodes bread



Printer Friendly Version

Don't miss a single recipe from Mommy's Kitchen. Click here to become an Email Subscriber.

Click here to continue reading and get recipe.

Butterscotch Pumpkin Muffins {W/Cream Cheese Frosting}

Happy Thursday friends!!!! Today is a beautiful Fall like morning here in North Texas. The cooler temps that blew in last night are a welcome relief to say the least. I know the actual Fall season is still far off for us Texans but it's mornings like these that assure me that Fall is coming.

As I sit and type this post I'm enjoying the cool breeze blowing in through our windows. This beautiful breeze puts a smile on my face because these windows haven't been opened since Spring. I only pray we have more days to come like today.

It will be a bit before our leaves change color and start to fall from the trees. Right now our trees look like fall is upon us, but I assure you friends they are just dried up from the Texas heat. I'm looking forward to planting mums and pansies, but I will hold off a bit because I don't want to push my luck.

Since were talking all about Fall lets talk about these cute little muffins pictured above. Yesterday was a hot one in deed, but it didn't stop me from baking these insanely scrumptious Butterscotch Pumpkin Muffins. For some reason I was just in the Fall baking mood. Yesterday on face book I saw some pumpkin chocolate chip cookies that Holly from Life as a Lofthouse had made.

My first intentions were to make cookies, but quickly changed in the middle of the recipe. My muffin man Carson is a pumpkin lover for sure, so I thought I would surprise the kids with muffins instead. I also only had butterscotch chips, so I tossed those in the batter instead of chocolate chips. Pumpkin and butterscotch is a match made in heaven my friends. Trust me on this one.

I didn't have any canned pumpkin like the recipe called for, but I had plenty of fresh pumpkin puree that I had froze from last year. I have to say I liked the results so much better using fresh pumpkin versus the canned. I had read that the batter would be very thick, but mine wasn't thick at all. It could of been that there was some moisture from the pumpkin being frozen, but I'm not sure.

Off to the oven they went and I then I waited...... Patience has never been my thing, so as soon as I pulled them out of the oven I had to grab a taste. Goodness gracious they were soft and so good. The butterscotch chips complimented the pumpkin perfectly.I planned on just eating them as is, but I couldn't resist slathering on a bit of cream cheese frosting. If you want them low cal then don't do the frosting, but if not then I say go for it. I can't wait to add them yummy little gems to my goodie bags over the Fall holidays.

Here are a few step by step photos of these three ingredient muffins. Start by emptying the dry cake mix into a large bowl. (do not add required ingredients on the back of the box for the cake) If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 12 - 14 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate.

When completely cool frost with cream cheese frosting or eat them plain. The plain ones will be perfect in the kids lunch boxes.

Butterscotch Pumpkin Muffins W/Cream Cheese Frosting

1 - 18.25 oz Duncan Hines spice cake mix
2 - cups fresh pumpkin puree or
1 - 15 oz can plain pumpkin
1 - cup butterscotch chips

Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 10 - 12 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate. When completely cool frost with cream cheese frosting or eat plain.

Note: do not add required ingredients on the back of the box for the cake, just use the dry cake mix.

Cream Cheese Frosting:

1/4 - cup butter or margarine
4 - oz cream cheese
1/2 - teaspoon vanilla extract
1 1/2 - cups powdered sugar

Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk. Using a star tip squeeze a bit of frosting on each muffin. Or eat plain.

Recipe yields: 36-38 Mini Muffins
Inspired by: Life as a Lofthouse

Printer Friendly Recipe

Don't miss a single recipe from Mommy's Kitchen. Click here to become an Email Subscriber.

Click here to continue reading and get recipe.

Buttermilk Biscuits & Sausage Gravy {A Southern Favorite}

How about puttin a little south in your mouth. Homemade Buttermilk Biscuits and Sausage Gravy. I don't think any dish can get anymore southern than that. Breakfast on the weekends is a big deal in our house. Saturdays and Sundays are the days I usually reserve for a big country breakfast.

You know the choices eggs, toast, homemade biscuits (with apple butter, jam or peach preserves), bacon, sausage or country ham. Buttered grits, sausage grits or baked cheese grits. Scratch gravy made with sausage, bacon or even chocolate.

Yes, chocolate gravy my friends served over buttermilk biscuits. Chocolate gravy is a big thing here in the south. Some call it gross, but not me I just call it a little piece of heaven.

I was raised on sausage or hamburger gravy (SOS) poured over piping hot homemade biscuits. I never cared for the hamburger gravy, but mom always made it because my dad loved it. Now for us kids, well we got chocolate gravy so everyone was happy. I loved getting chocolate for breakfast because it was always a treat.

I can't think of a more perfect southern breakfast than traditional Biscuits and Sausage Gravy. Now we don't eat this every weekend, but I can say it's a favorite in our house. We love it so much that it occasionally graces our dinner table as well. If you have never made sausage gravy from scratch I hope you will give it a try with these easy step by step photos below.

Start off by preparing and baking a batch of homemade skillet buttermilk biscuits. {Recipe Below}. While the biscuits are baking let's get started on the sausage gravy.

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved. Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage.

When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper.

Remove biscuits from the oven and brush on some melted butter. Cool and split each biscuit with a fork

and pile on the sausage gravy. Save a few biscuits for butter, preserves or apple butter.

Southern Sausage Gravy

1 - 16 oz roll breakfast sausage
1/4 - cup flour
1 - cup water
1 - cup milk
salt and pepper to taste

Crumble and cook sausage in large skillet over medium heat until browned. If the sausage does not render enough drippings you can add 2-3 tablespoon of shortening or bacon grease. Stir in flour until dissolved.

Mix the milk and water together and gradually stir in one cup of milk mixture to the sausage. When the gravy starts to thicken add the remaining cup of milk mixture and continue stirring. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over buttermilk biscuits.


Skillet Buttermilk Biscuits

2 1/2 - cups self rising flour
1 1/4 - cups buttermilk
1/2 - cup shortening or lard
Cast Iron Skillet

Measure 2 cups of flour into a large bowl, add shortening and using a pastry blender cut into the flour. I find using my hand helps to thoroughly mix the shortening better. Add the buttermilk and lightly mix dough just until it starts to come together. Turn biscuit dough onto a floured surface and lightly knead.

Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits. Gently press the floured glass or biscuit cutter into the biscuit dough and push down (NEVER TWIST) the cutter or glass this will end up sealing the sides of the biscuits preventing from rising. Just push straight down.

Cut all of the biscuits out and place each biscuit in a large cast iron skillet, touching each other. Make a fist and using your knuckles push down on each biscuit making an indention. Then brush melted butter all over the biscuits. You can see where you pressed down all that melted butter just pools together.

Bake in a preheated 400 degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done remove from oven and brush with more melted butter (real butter) not margarine. Cool, split each biscuit with a fork and serve.

Printer Friendly Recipe

For a step by step photo tutorial on how to make the skillet biscuits click here.

Don't miss a single recipe from Mommy's Kitchen. Click here to become an Email Subscriber.

Click here to continue reading and get recipe.

Patriotic Poke Cake {Better Late than Never}

I know this recipe for my Patriotic Poke Cake is a little late, but in my opinion it's too good not to be shared. We enjoyed a relaxing Labor Day weekend together and pretty much did nothing at all. I had planned on grilling hamburgers and hot dogs for the family, but our plans were quickly changed.

Our neighbor invited us over for pizza, so that's what we did instead of grilling out. I was kind of excited because I started on this yummy patriotic poke cake and I couldn't wait to share it.

By the looks of this cake it seems like it would be really complicated to bake, but trust me it's so simple. All you need is a white cake mix, two flavors of jell-o (red & blue) and cool whip. That's it, well plus the water, oil and eggs required for the cake part. You have two choices on frosting for this beautiful cake. Plain cool whip or a cream cheese frosting {recipe below}.

It's all depends on what you're in the mood for. I chose to keep it light and stick with plain cool whip. This cake is perfect for any patriotic holiday and the results are so pretty and of course yummy! I think I liked the strawberry layer the best, but the kids preferred the blue flavor.

This cake really got me thinking about other holidays. I could change the colors up and come up with a great holiday dessert. Orange for Halloween, green and red for Christmas, all green for Saint Patrick's Day or plain strawberry for any occasion or for Valentines Day. I think the possibilities are endless. I have shared a few photos below to show you how easy this cake it to make.

Prepare and bake cake according to package directions for a 2 layer cake. If you use one flavor of jell-o this cake can be baked in a 9x13 inch pan. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Don't be alarmed when you see that the cake is all one color. I thought I ruined the whole recipe after I poured on the jell-o.

No worries though because the inside does not look the same as the outside. Refrigerate cake layers for 3 hours. Remove from fridge and dip bottoms of cake pans in warm water for 10 sec.; un mold. Fill and frost cake layers with Cool Whip or cream cheese frosting.

Add some fun patriotic sprinkles and refrigerate for one hour before serving.

Slice and enjoy.

Patriotic Poke Cake

1 - box (18 oz) white cake mix prepared (two 9-inch round), cooled
2 - cups boiling water, divided
1 - pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor
1 - pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 - tub 16 oz.) COOL WHIP Whipped Topping, thawed

Prepare and bake cake according to package directions for a 2 layer cake. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over second cake layer. Refrigerate 3 hours.

Remove from refrigerator and dip bottoms of cake pans in warm water for 10 sec.; unmold. Fill and frost cake layers with Cool Whip or cream cheese frosting. Refrigerate 1 hour before serving.

Frosting Variation {Cream Cheese Frosting}
Beat two 8 oz packages softened cream cheese and 2 cups powdered sugar in large bowl with mixer or wire whisk until well blended. Gently stir in one 8 - oz cool whip until well blended. Frost cake layers with cream cheese frosting.

Recipe Source: Kraft Website

Printer Friendly Recipe



I also wanted to announce the winner of the Gooseberry Patch 101 Hearty Meals Cookbook! The winner was comment #210 pat.acker{at}@att {dot}net. I will be in contact with you by email to get your mailing address. Thank you to everyone who entered.

Click here to continue reading and get recipe.

September Dinner Menu

September is upon us folks!!! I have to say Fall is my favorite time of year. Apples, pumpkins, Halloween and Thanksgiving all of my favorite things. I know I am jumping ahead of myself because Fall is still kind of far off for us Texans.

Yep were still in summer mode. Actually this week we are enjoying a bit of cold front that blew in, so our temps will be in the 80's this week. With temps like that you can't help but to get into the Fall spirit. I am looking forward to turning on the oven more and baking some yummy Fall treats.

Today I want to share my September Menu with y'all. I know its a little late, but time hasn't really been on my side the last week. I have quite a few (New) meals jotted down, so that should be fun. Red titles are recipes linked back to MK or another site. New recipes will be shared as I make them. I hope everyone has an awesome day.

September Dinner Menu

Fettuccini Alfredo W/Grilled Chicken & Green Beans
Beach Street Lemon Chicken W/Pasta
Grilled Tomato Basil Pizza (New)
Baked Pork Chops & Rice, Fruit & Rolls
Spaghetti & Meatballs, Texas Toast
Bourbon Chicken, Brown Rice & Steamed Carrots (New)
Cheesy Nachos W/Ground Turkey

Italian Sausage W/Peppers & Red White Beans (New)
Fire Cracker Chicken Stir Fry (New)
Chicago Deep Dish Pizza W/Garlic Butter Crust
Slow Cooked Pork Roast & Veggies
Chicken & Brown Rice Soup & Fr. Bread (New)
Ground Turkey Taco's

Crock pot Hash brown Casserole & Smoked Sausage
Pork Carnita's, & Re fried Beans (New)
Peachy Whiskey BBQ Chicken & Augratin Potatoes & Corn Cob
Oven Baked Ham Cheese Sliders & Sweet Potato Fries
Baked Steak W/Gravy, Pasta & Steamed Broccoli (New)
Crock Pot Taco Soup & Corny Muffins (New)
Breakfast for Dinner (Biscuits, Sausage Gravy & Eggs) (New)
Meatloaf, Mashed Potatoes & Steamed Veggies
Pan Fried Pork Chops, Mashed Potato Cakes (New) & Corn
Grilled Chicken Tenderloins, Brown Rice & Sauteed Green Beans


Desserts:

Snicker doodle Cheesecake Bars
Carrot Zucchini Bars
Cheese Danish
Iced Pumpkin Cookies
Chocolate Zucchini Muffins (New)

Don't miss a single recipe from Mommy's Kitchen. Click here to become an Email Subscriber.

Click here to continue reading and get recipe.

Easy Grilled Pizza {Italian Sausage & Veggie}

Happy Friday all!!!! I am really looking forward to the upcoming three day weekend. I'm sure you are too! We have no major plans here at the Butler house, except grilling out on Labor Day. Other than that our plans are pretty much wide open. Speaking of grilling today I wanted to share an easy recipe for Grilled Pizza. I call it easy because it utilizes and already prepared pizza crust.

As one of the Walmart Moms I was asked by Walmart to pick up a few ingredients and share an easy grilled pizza recipe with y'all. I have only grilled pizza a handful of times. The first time was a total disaster, but each time we attempt it we do get better at it. All I can say is you learn a few new things each time you grill pizza.

I was really excited this time because Mama Mary's Thin & Crispy Pizza Crust was on the list of ingredients. It never dawned on me to use already made pizza crust. Every other time when we made grilled pizza I used the jiffy pizza dough or my homemade no fail pizza crust.

I love using pizza dough, but it can be a bit of a challenge until you get the hang of it. It sounds easy enough until you get started, but it's harder than you think. If you do attempt it just don't give up because pizza on the grill is so delicious.

We went to our local Walmart and picked up all the ingredients we needed to make our pizza's.

• Mama Mary's Thin and Crispy Pizza Crust
• Great Value Mozzarella & Italian Blend Cheeses
• Ragu Pizza Sauce
• Hormel Pepperoni & Italian Sausage
  
• Mushrooms, Onions & Peppers
• Great Value Olive Oil Spray.

When I grabbed the pizza crust I was surprised to see that the package contained two pizza crusts. This worked out perfectly! Now I could make one specialty pizza for my husband and I and the kids could enjoy their favorite pepperoni and cheese pizza. Lets get started and I will show you how to make this easy peasy pizza.

First preheat your outside grill. (medium heat for gas grill or use charcoal) While the grill heats up go ahead and brown the Italian sausage and pre cooked the veggies. If you saute the vegetables in a bit of olive oil first this will really help speed up the cooking process when it comes time to grilling the pizza. My veggies of choice were mushrooms, onions and red & yellow bell peppers. When the sausage and vegetables are cooked just set them aside until you are ready to assemble the pizzas.

After the grill is heated spray both sides of the pizza crusts with the olive oil cooking spray (a must here). You can also just use some plain olive oil. Let the pizza crust cook until you start to see grill marks on the crust. Remove crusts from grill place on a plate or pan.

Flip the crust over so the side without the grill marks is on the bottom. At this point I took the pizza's in the house and assembled both of them. Add the pizza sauce, cheese and any topping you want on the grilled side of the pizza crust. The non grilled side should be on the bottom.

For our pizza I added all the toppings and some fresh basil from our herb garden.

then I assembled the pizza for the kids (Pepperoni & Cheese).

After the pizza's are all assembled place them back on the grill and close the lid. Cook until cheese starts to bubble and the toppings are heated through. (about 10 - 15 minutes)

When the pizza is cooked remove from grill, let cool a bit and enjoy your grilled pizza. It was so nice not to have to crank up the oven to make pizza.

I highly recommend the Mama Mary's Thin & Crispy Pizza Crust. Especially if this is your first attempt at cooking pizza on the grill. Once you get the hang of it you can try using pizza dough. I for one loved the already made thin and crispy pizza crust. Why not pick up a few packages and try your hand at grilled pizza this Labor Day weekend.

Italian Sausage & Veggie Pizza

Mama Mary's Thin and Crispy Pizza Crust
Great Value Mozzarella & Italian Blend Cheese
Ragu Pizza Sauce
Italian Sausage, browned (about 1 - cup)
Hormel or Mama Mary's Pepperoni's
Sliced Mushrooms, Onions & Bell Peppers, precooked
Fresh Basil
Great Value Olive Oil Spray

Preheat gas grill to medium heat or prepare charcoal grill. Spray both sides of the pizza crust with Great Value Olive Oil Cooking Spray (away from the grill) or use regular olive oil. Place both pizza crusts on the grill and let the crust cook until you can see grill marks. (grill only one side of the crust)

Remove crust from grill and flip the crust over so the side without the grill marks is on the bottom. (At this point I took the pizza's in the house and assembled each of them). Add the pizza sauce, cheese and any topping you want on the grilled side. Place the pizza's back on the grill and close the lid. Cook until cheese starts to bubble and the toppings are heated through. (about 10 - 15 minutes). Remove pizza, let cool and enjoy.

Tips: If using a charcoal grill after the coals have turned white spread the coals out some. This way you don't have just one hot spot. You can also place the pizza on the warming rack to cook the pizza after adding the toppings. This will keep the bottom crust from burning. Grilling just one side of the crust to start helps out a great deal. If you do grill both sides of the pizza I recommend spreading some foil on the grill and then placing the pizza's on top to cook.

This is a sponsored post. I am participating in the Walmart Moms Program. Walmart has provided me with a GC and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own. Check out my fellow Walmart Moms for more Back to School Lunch and Meal Ideas.

Don't miss a single recipe from Mommy's Kitchen. Click here to become an Email Subscriber.

Click here to continue reading and get recipe.