Recipes by HALEY FRANKS
Fun for Father’s Day
Grill? Check. Pizza? Check. Funfetti? Why not! Our friend Haley Franks (whose husband, Stevie, shares his testimony on page 14), has been posting easy, family-friendly recipes on Instagram, and we thought we’d share some with y’all, just in time to treat dad for Father’s Day. Enjoy, and follow Haley @haleysreciperoundup for more!
Grilled Taco Pizza
- 1 ball raw pizza dough (i.e. Fleischmann’s or Pillsbury refrigerated)
- ⅔ cup refried beans
- 1 pound prepared taco meat
- 1 (4-ounce) can green chilis
- 8 ounces taco sauce
- 2 cups shredded cheddar (i.e. Fiesta blend)
- Your favorite taco toppings
Heat grill to 400. Place pizza stone on grill for 5 minutes before preparing pizza. Once stone is heated, remove and carefully press pizza dough into a circle.
Spread an even layer of refried beans on dough. Drizzle half of the taco sauce over beans. Spread taco meat evenly over sauce, and sprinkle green chilis over meat. Add half the cheese on top of meat. Drizzle the rest of the taco sauce over first layer of cheese, then spread the rest of the cheese over the sauce. Grill 15-18 minutes until crust is golden and cheese is melted. If desired, remove pizza from stone and grill on grates for an additional 4 minutes to create grill marks. Once pizza is fully cooked, remove from grill and top with desired taco toppings (i.e. lettuce, chopped tomatoes, salsa, sour cream).
Ranch Pretzels and Honey Mustard Dip
- 1 (16-ounce) bag mini twist pretzels
- ½ cup of neutral oil (i.e. vegetable oil)
- 1 packet ranch dressing mix
- ½ teaspoon dried dill
- ½ teaspoon ground cayenne pepper
- 1 teaspoon seasoned salt (i.e. Tony’s)
- ½ teaspoon garlic powder
Preheat oven to 250 degrees. In a large bowl, add pretzels. In a small bowl, whisk together oil, ranch packet, dill, cayenne, seasoned salt and garlic powder. Pour mixture over pretzels and stir to coat evenly. Spread pretzels evenly on two sheet pans. Drizzle extra seasoning left in the bowl over pretzels. Bake 30 minutes, gently tossing/turning pretzels over halfway through. Store in airtight container or large zip-top bag.
For honey mustard dip:
- 3 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 2 tablespoons stone ground mustard
- 3 tablespoons honey
- ½ teaspoon cayenne pepper
- ¼ teaspoon paprika
Mix ingredients thoroughly. Store in refrigerator until ready for use.
Funfetti gooey cake bars
- 1 box funfetti cake mix
- 1 egg
- ½ cup butter, melted
- 1 teaspoon almond extract
- 2 eggs
- 8 ounces cream cheese
- 3 cups powdered sugar
- 4 tablespoons butter, melted/cooled
- ¼ cup confetti sprinkles
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 325 degrees. In a large bowl, add funfetti mix, egg, butter, and almond extract. Mix until dough is formed. Press evenly into 9” x 13” baking dish. In a separate large bowl, beat cream cheese until smooth, add butter and beat until incorporated. Add eggs, salt and extracts, and mix well. Slowly add powdered sugar one cup at a time, beating between each addition. Once a homogeneous mixture is formed, gently and quickly fold in sprinkles so they do not bleed. Pour evenly over the base and bake 50-60 minutes until center is set and top is golden brown.
Haley Franks is the wife of Stevie Franks. She is a dental hygienist by day, but learned to love cooking and baking by watching Food Network. She recently turned her hobby into an Instagram platform for fun, and enjoys making videos of what she is cooking each day. The Franks dog, Moose, is always by her side in case any crumbs fall!