Thursday, July 9, 2009

Madison Farmer's Market

I have been given a great opportunity recently and wanted to let my few readers know!

If you live in the Madison/Huntsville area, I just wanted to let you know that I will be at the Madison Farmer's Market this weekend selling a few of my baked goods (giant red velvet cupcakes, chocolate chip cookies, and double chocolate fudge brownies), as well as giving away free samples! My friend Shelly will also be there with me selling her amazing homemade cinnamon rolls, breads, and muffins.

We'd love to see you there! If you have any questions, please email me at biscuitsandhoney [at] gmail [dot] com.

Friday, July 3, 2009

Mushroom and Proscuitto Pizza

This pizza is so simple and delicious, and comes together in less time than it would take for your local pizzeria to deliver a pie to you. My hubby - who doesn't even like mushrooms very much - gobbled it up. Then again, it is covered in lots of yummy prosciutto. Truth be told, the salty proscuitto, earthy mushrooms, and melted, creamy provolone all make for a delicious pizza. Serve this up with a mixed green salad, and you've got yourself a very quick, easy dinner!

Mushroom and Prosciutto Pizza
adapted from Cooking Light, original recipe found here


  • cooking spray
  • 1 10 oz prepared thin pizza crust (I used Boboli brand)
  • 8oz sliced baby portobello mushrooms
  • 1/4 cup finely minced shallots
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 2 teaspoons balsamic vinegar
  • 2 ounces prosciutto, sliced into thin strips
  • 1/2 cup shredded mozzarella and provolone cheese blend

Preheat oven to 450 degrees.

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots and saute 7 minutes or until tender. Add garlic and italian seasoning, saute 1 minute. Add vinegar and remove from heat. Set aside.

If you want a crispy crust, place it on the bottom rack of your oven and heat for 4 minutes. If you want a softer crust, skip this step.

Spread mushroom mixture onto crust. Top with prosciutto and cheese. Return to oven for 6 minutes, or until cheese is melted and bubbly.


Wednesday, July 1, 2009

Pudding Topped Fruit Salad

Fruit salad is another classic that can be made a million different ways, and everyone has their favorite. I am kind of a purist when it comes to fruit salad; just cut up some fruit and toss it in a bowl. This particular salad takes that sentiment and elevates it just a little bit with the addition of a cool, creamy pudding topping. It comes together in no time at all, and looks lovely when served in a glass container. This would make a perfect summer salad for your 4th of July picnics or would also be a lovely companion at brunch or for a shower or other occasion. Or, really, just anytime! Take advantage of all of the fresh, beautiful summer fruits and whip up this salad today! One word to the wise: as delicious as it is, the salad only keeps for a day or two in the fridge after making it, so eat it quickly or cut the recipe to just the amount you need.

Pudding Topped Fruit Salad
adapted from All Recipes

  • 1 (20 ounce) can pineapple chunks
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup sour cream
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 medium ripe bananas, sliced
  • 2 cups fresh blueberries or frozen blueberries, thawed
  • 3 medium or 4 small ripe peaches, peeled and sliced
  • 2 cups sliced fresh strawberries
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • fresh mint

1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.

. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.