BBQ Brisket Flatbread Pizzas

Taste of Home


  • 2 cups barbecue sauce, divided
  • 1/2 cup cider vinegar
  • 1/2 cup chopped green onions, divided
  • 1/2 cup minced fresh cilantro, divided
  • 2 pounds fresh beef brisket
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large red onion, cut into thick slices
  • 1 teaspoon olive oil
  • 2 cups (8 ounces) shredded smoked Gouda cheese
  • DOUGH:
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/4 cups warm water (120° to 130°)
  • 2 tablespoons olive oil


  1. In a large resealable plastic bag, combine 1 cup barbecue sauce, vinegar, 1/4 cup green onions and 1/4 cup cilantro. Sprinkle brisket with salt and pepper; add to bag. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place brisket over pan; grill, covered, over indirect low heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer or until meat is fork-tender, adding more briquettes if needed. When cool enough to handle, shred meat with two forks; set aside.
  3. Meanwhile, in a large bowl, combine 2-3/4 cups flour, sugar, salt and yeast. Add water and oil; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into two portions. Roll each into a 15-in. circle.
  5. Grill each circle, covered, over medium heat for 1-2 minutes on one side or until lightly browned. Set aside. Brush onion with oil; grill for 4-5 minutes or until tender, turning once. Remove from the heat; chop and set aside.
  6. Spread the grilled side of each crust with remaining barbecue sauce. Top with shredded brisket, onion, cheese and remaining green onions and cilantro.
  7. Place a pizza on grill; cover and cook over indirect medium heat for 8-10 minutes or until crust is lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure an evenly browned crust. Repeat with remaining pizza. Yield: 2 flatbread pizzas (6 slices each).

Calzone Pinwheels Recipe


  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup diced pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons finely chopped onion
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 package (8 ounces) refrigerated crescent rolls
  • 1 jar (14 ounces) pizza sauce, warmed


  1. Preheat oven to 375°. In a small bowl, mix the first nine ingredients.
  2. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  3. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.

Catfish Cakes

Taste of Home


  • 1-1/2 pounds catfish fillets
  • 2 eggs, lightly beaten
  • 1 large potato, peeled, cooked and mashed
  • 1 large onion, finely chopped
  • 1 to 2 tablespoons minced fresh parsley
  • 2 to 3 drops hot pepper sauce
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 2 cups finely crushed butter-flavored crackers
  • Canola oil
  • Tartar sauce, optional


  1. Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties.
  2. Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired. Yield: 8 servings.

Summer Strawberry Soup

By Taste of Home


  • 2 cups vanilla yogurt
  • 1/2 cup orange juice
  • 2 pounds fresh strawberries, halved (8 cups)
  • 1/2 cup sugar
  • Additional vanilla yogurt and fresh mint leaves, optional


  1. In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired. Yield: 6 servings.

Pork Tenderloin Medallions with Strawberry Sauce

by Taste of Home


  • 1-1/2 cups reduced-sodium beef broth
  • 2 cups chopped fresh strawberries, divided
  • 1/2 cup white wine vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 2 pounds pork tenderloin, cut into 1/2-inch slices
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onions


  1. In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
  2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
  3. Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
  4. Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries. Yield: 8 servings.

Sweet Pear Hummus

By Gardening Jones


Pear Hummus is a wonderful way to get some healthy fiber and protein into fussy eaters, and even those not so fussy. It tastes like pear pie, refreshing and delicious. Who would even know that that there was healthy fiber and protein inside?

Serve with your choice of fresh veggies, crackers or pita bread wedges. You can also use it to top pancakes or to serve warm with pork.

You’ll need enough oil for the ingredients to be blended smooth. That may vary by the type of pear you use, or by how mature they are.

Pear Hummus

1 cup chick peas

1 cup chopped pears

3 tablespoons oil

Garnish: Cinnamon

We like to use our own ripe Green Anjou pears for this. Because we leave the peel on, the hummus has a very slight green tint. If you are using store bought pears, I would suggest increasing the pear to chick pea ratio to make it sweeter.

Just rinse and drain the chick peas. If you use homegrown, cook them until soft first.

Add all ingredients to a food processor and blend until smooth. Sprinkle with cinnamon to give the hummus even more of a dessert taste. Or try it with some ground fresh ginger for a different twist.

Ham and Cheese W/ Onions

  by Georgia Farmeron


6 Hawaiian Sub Rolls18 thin slices of your favorite deli ham 9 thin slices of your favorite Swiss cheese Spicy horseradish mustard (or your favorite mustard)Mayo1 tsp poppy seeds1 1/2 tsp Worcestershire sauce2 1/2 tsp spicy horseradish mustard (or your favorite mustard)3 Tbsp softened butter1 large sweet onion, cut in half and thinly sliced


  1. Preheat oven to 350 degrees.
  2. Melt half of the butter in a pan and caramelize the onions, set aside.
  3. Stir together poppy seeds, mustard, remaining softened butter, and Worcestershire until combined.
  4. The sub rolls come in a 6-pack – the bottoms and tops should be all connected and sliced through the middle. Carefully take off the tops and flip over without separating them.
  5. On the cut side of the bottoms, spread some mustard. Then layer each bottom piece with three pieces of ham. Then layer the ham evenly with the cheese. Now evenly spread the caramelized onions on top of the cheese.
  6. On the cut side of the tops, spread some mayo. Carefully place to top of the buns on top of the stacked sandwiches. Brush the tops with the poppy seed mixture. Wrap in foil and bake for about 10 – 13 minutes or until sandwiches are hot and cheese has melted.
  7. Remove from oven, open foil so the too is exposed and return to oven for another 3 – 5 minutes, watching closely.
  8. Remove from oven, allow to slightly cool before serving.