When my husband and I bought our house nearly nine years ago, one of the first things we did was to buy a shiny new grill — a good one. We were young and excited and spared no expense on our appliances or grill — and that’s something I am very glad for. We made some really good decisions, even if they weren’t the most sensible ones.
Over the years, our grill has resided on three different sides of our house. It’s been bruised and beaten by weather and seasons, and has had parts replaced — including the hood after the original was crushed. But over the years it has remained as reliable as the day we bought it. Still, when I went to turn it on last fall and couldn’t even get the starter to click, I was concerned that our grill was nearing its end time. I mean how many lives can a grill have?
Thankfully, after a long winter of rest and with a fresh propane tank, it’s back to fabulous grilling. Heating it up and tossing dinner on the grates is like a rite of passage in the springtime — a symbolic gesture that formally says goodbye to winter and hello to the warmth and joy of spring and summer. I am so happy to be grilling again.
And these days, I am grilling something super fun. Like “hey, kids, mama’s the coolest” fun.
Grilled Raspberry Cheesecake Turnovers.
Seriously. Dessert on the grill is the best. And in this case, it’s also wildly craveworthy. These tender, flaky turnovers grill up with a note of smokiness. And they are literally stuffed with creamy vanilla-tinged cheesecake and sweet raspberry filling.
My goodness, they’re good.
Not a speck was left from these babies when I handed them over to the kids and Shawn. Not a single speck.
Dessert on the grill?!? Come on, that’s a smart summer grilling move. And just think how awesome everyone will think you are if you make these while dinner’s cooking.
What are you grilling these days?
Disclosure: I was compensated by Pillsbury for creating this recipe. All opinions are my own.