BBQ Chicken Pizza

This is what Sandra's Lee's pizza looks like. Mine, on the other hand, looks slightly different but the taste I am sure was still the same. YUMMY!!!I was watching one of my favorite cooking shows this morning...SANDRA LEE and was inspired to make this pizza. It was super easy, DELICIOUS and fun to be outside barbecuing.
In picture: honey BBQ, bacon bits, pizza dough, green apples, green onion, and mozzarella cheese

Ingredients
1/2 pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

Directions
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.

Spray a perforated disposable cookie sheet with nonstick cooking spray (I didn't have one so I just used a regular cookie sheet). Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.

Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.

Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.

Serve hot, topped with green onions.

This is what my pizza looks like...I put BBQ sauce, then layered it with bacon, apples, chicken, green onion, and then cheese (a little different then the directions but the out come is still the same). YUMMY!!!


This is a healthy lunch/dinner treat that is great to make on a warm spring day. It was super easy and quick!

Cook's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Butter Cracker Chicken Nuggets

2 sleeves of Ritz Crackers (there are about 36 in each sleeve)
1/2 cup fresh grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
5 chicken breasts
4 eggs
4 Tbsp honey
2 Tbsp water

Set the oven to 400 degrees.

Combine the crackers, Parmesan, paprika, garlic powder, salt and pepper in the bowl of a food processor. Process until the crackers are crumbs. Pour crumbs into a shallow dish, like a pie plate. Set aside.

In a medium bowl combine eggs, honey and water. Whisk until well combined and set aside.

Rinse the chicken and pat dry. Cut the chicken breasts in half crosswise. Then cut the chicken into strips lengthwise. Repeat with all chicken breasts.

Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. At the end, set down a lightly greased cookie sheet. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the greased cookie sheet and repeat with the rest of the chicken.

Bake for 20-25 minutes, flipping once half way through. Serve with ketchup, mustard, fry sauce, barbeque sauce or honey.

Roasted Potato and Leek Soup

This soup has such an amazing smell and flavor! It is one of my favorite soup recipes! It says it serves four, but I think it serves more like six. It's a lot of soup.

Ingredients:

6 russet potatoes, peeled and cubed

2 leek bulbs, white and light green parts only, chopped and well washed

2 onions, chopped

1 clove garlic, minced

2 carrots, sliced

2 celery stalks, chopped

4 chicken bouillon cubes

1 Tbls. fresh parsley or 1 teas. dried parsley

5 Cups water

1/2 cup butter, melted

1 (12 oz) can evaporated milk

1. preheat oven to 450 degrees. Spray 2 baking sheets with cooking spray. Place potatoes, leeks and onions on prepared sheets and spray veggies lightly with more cooking spray.

Roast veggies, turning frequently, until golden brown, about 25-35 minutes.

2. Place roasted veggies in a large saucepan. Add garlic, carrots, celery, bouillon cubes, parsley, and water. Bring to a boil over med-high heat; reduce heat. Simmer, stirring occasionally, until all veggies are tender, about 15 minutes.

3. Add melted butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls and enjoy!

Sweet and Sour Chicken

Chicken:
send your husband out to KFC to get popcorn chicken or buy frozen popcorn chicken from Costco.

Pictured: frozen popcorn chicken from Costco

Sauce:
½ cup white vinegar(I do a little less)
¾ cup sugar
½ cup pineapple juice
½ cup water
2 Tbs. ketchup
2 Tbs. soy sauce
Bring to a boil

(Add 2 Tbs. corn starch to water and slowly add into sauce as a thickening agent.) It usually takes 20 - 30 minutes on medium/high heat to get a good thickness so be patient.

Added Extra’s:
Stir fry: carrots, bell peppers, onions, sugar snap peas or what ever you like.

Once the sauce gets thick, add your chicken, pineapple and any extras that you want to the sauce.

This is a picture of Pineapple on the cutter (in case you couldn't tell).
The final product! Enjoy!!!

Pumpkin Fudge

3 C sugar
3/4 C melted butter

2/3 C evaporated milk
1/2 C canned pumpkin
2 T corn syrup
1 tsp pumpkin pie spice
1 12 oz package white chocolate chips
1 7 oz jar marshmallow creme
1 C chopped pecans, toasted
1 tsp vanilla extract

Stir together sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice in a sauce pan over medium high heat, stirring constantly until mixture comes to a boil. Continue to cook until you get to the soft ball stage, about 12 minutes.

Remove pan from heat, stir in remaining ingredients until well blended. Pour into a foil lined greased 9 inch square pan. Let stand 2 hours or until completely cool.

If you want to make truffles out of it, roll it into balls before completely hardened and let harden on wax paper on a cookie sheet. (I froze mine) Melt 1 bag of semi-sweet chocolate chips or wiltons candy melts and pour into a deep mug. Dip fudge balls in chocolate and let harden back on the wax paper.

Chicken Tortilla Soup

2 Cans diced tomatoes
3 C. chicken broth
1 1\2 lb diced chicken cooked seasoned W 2 Tbsp chili powder
1 Pkg Vigo Red beans and Rice. Prepared
Montery Jack Cheese shredded

Combine tomatoes and chicken broth , boil add chicken reduce heat cook 7 min add prepared rice and beans heat through and serve w crushed tortilla chips and cheese on top

Baked Beans

1 lb mild sausage
1 lb hot sausage
54 oz pork and beans
16 oz ketchup
1 garlic bud
2 tsp. lemon juice
1 heaping cup brown sugar
1 tsp dijon mustard
2 lg onions
2 green peppers

Brown sausage saute onion and green peppers add remaining ing. mix well bake 350 for 1 hr

Apple Crisp

3 lb bag apples
1 c. sugar
1 tsp. cinnamon
mix all together well put in 9X13 pan

Topping:
2 c oats
2\3 c. butter melted
2\3 c. flour
1 c. brown sugar
1 tsp. salt
2 tsp cinnamon

mix topping and crumble on top of apple mixture bake 350 45-60 min

Peanut Butter Bars

1 C butterp
3\4 c. Brown Sugar
3\4 c. sugar
1 1\2 c. Flour
1 1\2 c. oats
1 tsp Soda
1 tsp. vanilla
2 eggs
3\4 c. peanut butter

mix and bake at 350 for 15-20 min
top with peanut butter then choc frosting

Strawberry Spinach Salad

2 Heads Romain lettuce torn in eatable pieces
1\2 bag of spinach from costco
1 can mandarine oranges drained
1 pint strawberries sliced
3\4 c. sliced toasted almonds
1 c. mozzarella cheese grated on lg hole
1 c. dried cranberries
Strawberry Vinaigrette Dressing with poppy seeds
mix all together and serve

Corn Salsa

1 bunch green onions
1 bunch cilantro
2 avacados
2 tomatoes
1 can black eyed peas w juice
1 bag frozen sweet corn
1 envelope Good Seasonings itialian dressing
1\4 c. vinegar

Wash and chop green onions, cilantro, dice tomatoes cube avacados stir in peas, corn vinegar and dressing. Serve W tortilla chips

White Chicken Chilli

Ingredients:
1-2 lbs. chicken breasts, boiled and shredded
(can use canned chicken or turkey chunks)
4 15 oz. cans Northern White Beans, do not drain
2 14 oz. cans of chicken broth
4 4oz. cans chopped green chilies
(can add or subtract depending on spiciness wishes)
1 T. dried minced onion
2 tsp. Garlic powder
2 tsp salt
2 tsp. Cumin
2 tsp. Oregano
1 tsp. Black pepper
can also add ½ tsp cayenne pepper is desired
2 c. sour cream
1 c. milk, half and half or whipping cream
Method:
Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.
This makes a lot! Usually half of this feed a family

Apple Enchiladas

This dessert tastes just like apple pie, but is way easier to make. It's a fun recipe to make with kids.

ingredients:

1 (21 oz) can apple fruit filling
6 (6 inch) flour tortillas

ground cinnamon

1/2 C. granulated sugar

1/2 C. packed brown sugar

1/2 C. water

1/3 C. butter or margarine

Whipped cream or vanilla ice cream

1. Spoon fruit filling evenly down the center of each tortilla, and sprinkle with cinnamon. Roll up each tortilla, and place, seam side down, in a 2 qt. baking dish.

2. Combine both sugars, water, and butter in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring constantly, for 3 minutes.

Pour sauce over enchiladas; let stand for 30 minutes.
3. Preheat oven to 350 degrees. Bake for 20 minutes. Serve warm with whipped cream and/or ice cream, if you'd like. Makes 6 servings

White Chocolate Lemon Streusel Bars

Ingredients:
1 can (14 oz.) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon freshly grated lemon peel
2 cups (12-oz. pkg.) White Chips, divided
2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups regular rolled or quick-cooking oats
3/4 cup toasted pecan pieces*(nuts can be omitted)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening

Directions:
1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture.
2. Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups oats mixture; set aside. Add egg to remaining mixture, blending until crumbly. Press egg/crumb mixture on bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved crumb mixture. Sprinkle over lemon layer, pressing crumbs lightly.
3. Bake 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. Allow drizzle to set; cut into bars. About 36 bars.
*To toast pecans: Heat oven to 350°F. Spread pecans in thin layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until golden brown; cool.