Amazing BBQ chicken pizza

Somehow Summer has come and gone. Today you can feel a little Fall in the air. I love Fall if it wasn't for that one little thing...  Winter is just around the corner. I am not a fan of cold weather (so what am I doing in Utah... right!)

We have relished in the sun and tried to pluck fun out of the beautiful days of Summer. There has, of course, been a lot on the to do list... but what is life without lists!

Just recently Parker and Jacey were married! We are thrilled to welcome Jacey into our crazy life and crazy family! They are very happy and enjoying the beginning, blissful, days of marriage!









We are anxiously anticipating our next big event... the birth of baby Paisley... Rachel is due on September 13, but she is ready to go whenever she is!

But tonight.... I made the tastiest bbq chicken pizza, homemade crust and all... all thanks to Pioneer Woman! She is a genius... really! So here is the recipe!

Pizza Crust

1 tsp active dry yeast

4 cups all-purpose flour

1 tsp kosher salt

1/3 cup extra virgin olive oil (EVOO)

Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. I like to sprinkle a little bit of sugar as well, to activate yeast. Set aside.


In a separate bowl combine flour and salt

With an electric mixer on low speed, drizzle the olive oil and mix, just until incorporated.

Gently stir the yeast/water mixture.

Drizzle the yeast mixture into the flour/oil mixture; mix until the dough forms into a ball.

Drizzle a little olive oil into a clean bowl, toss into bowl and turn over to coat in oil. Cover with moist, warm, kitchen towel and allow to sit for 1-2 hours.

In the meantime, let's get the toppings ready! Tonight I did bbq chicken, but of course, the options are endless!
2 chicken breasts
1/2 cup Barbecue Sauce
Olive oil, for drizzling
Kosher salt, for sprinkling
Fresh Mozzarella cheese, sliced thinly (tonight I did not have any, so I used grated)
1/2 whole red onion, sliced very thin
Chopped cilantro, to taste

Preheat oven to 375.
Cook chicken breasts, pour barbecue sauce over the breasts and turn them to coat. Bake for 20-25 minutes, or until chicken is done. Cut into small pieces, set aside.

Get out your trusty cookie sheet, drizzle olive oil on it to coat bottom and I like to add a dusting of corn meal. It helps with a perfect crust!

Now, get out your beautiful pizza dough and using your hands - stretch out the dough to fill bottom of cookie sheet. Dont' worry about lumpy finger marks, it makes it taste better!

Spoon some barbecue sauce all over the dough and sprinkle some kosher salt.

Next add your chicken

Thinly sliced red onion

Top with cheese

Honestly, your mouth is watering huh?!

Bake for 15 - 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from oven, sprinkle with plenty of chopped cilantro and tonight I sliced up some tomatoes from my garden and arranged on top of that. 

I don't think I have ever enjoyed pizza this much! When it tastes this good, the calories just don't matter!

Fourth of July - Fruit Pizza

We love the fourth of July! Beginning with the early morning balloon rising...

Where all the family gathers...

Enchanted with the crisp blue sky, and delicious, happy faces

The goofy, darling cousins

And the pure patriotism

Then our favorite part... breakfast at the park. 

And after bagels, fruit and hashbrowns.... ice blocking!!! 

Thanks Grandma for 15 years of fun!!!!

Of course the day must end with the traditional b-bq! This year we had the juiciest, biggest hamburgers you have ever seen... homemade french fries and of course....

Fruit Pizza!!!

Recipe: 2 pkg Sugar Cookies

Roll out on a cookie sheet. Bake at 350 for 20 minutes

Allow to cool for a really long time... I like to put mine in the fridge.

In the meantime cut up any red, white and blue fruit. I used strawberries, raspberries, bananas, blueberries and blackberries.

For the cream make a large pkg of vanilla instant pudding. Only use 2 cups of milk instead of three. Allow to thicken in the fridge. Then fold in a large container of Cool Whip.

Start with your baked cookie, add the cream and decorate with the fruit! I only make this once a year - on the fourth of July - and it is highly anticipated! There are never leftovers!  

Can't wait until next year!!!!

Meatloaf cakes

This is just kind of a new spin on meatloaf. It seems like when some hear the word 'meatloaf' they immediately turn their nose up and gag a little. Well.... I am here to tell you these little delights will change your mind about that! They are 'cute' and delicious and a perfect size for kids. You can make them and freeze the leftovers and with a quick blast in the microwave have a delicious, nutritious and fast meal for your family. You know I love cupcakes, so this is my take on the meatloaf cupcake...

Meatloaf
2 eggs
3/4 cup milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 Tbsp fresh parsley, or 1 Tbsp dry parsley
1 tsp salt
1/2 tsp sage
1 1/2 lbs ground beef
Combine eggs and milk, stir in bread crumbs, onion, parsley, salt and sage (I like to also add about 1/4 tsp pepper). Add hamburger and mix until all is combined. Get your muffin tins and spray them generously with Pam. Using a large spoon or I used a 1/4 cup measuring cup, divide the hamburger mixture into each of the 12 tins.

Sauce:
1/2 cup catsup
4 Tbsp brown sugar
2 tsp dry mustard
Mix these ingredients together and then spoon this sauce onto each of the hamburger muffins.

Bake at 350 for about 40  minutes. Start checking them at 30 minutes, I don't like mine to be overcooked.

Now is the pretty part. Add the 'icing'
Clean, and boil 10-12 red potatoes
When the potatoes are cooked, drain the water and add:
1 cube butter
3/4 cup sour cream
salt and pepper to taste
Mash all together. Then place a dollop (I like that word) of mashed potatoes on each meatloaf muffin and tada.... meatloaf cupcakes... (You have to admit they are cute)

Magleby's Breadsticks

These really and truly are as yummy if not more yummy than the breadsticks at Magleby's! They are also simple, simple, simple...

Start with a bag of frozen Rhodes Rolls

Spray Pam on a cookie sheet

Place frozen rolls on pan

Allow to sit out until soft but don't let them rise very much

In two separate dishes:

One, melt one cube of butter

Second, combine Parmesan cheese, Italian Seasoning, Garlic Powder

Roll each individual roll into a oval shape

Then roll in butter

Next cover in cheese mixture

Put all the rolls on cookie sheet

Allow to rise for a couple of hours

Bake at 350 for 15-18 minutes

You want them to be golden brown

Pasta Chicken Salad

I know there are one million cagillion recipes for chicken salad.... I just thought I would give you one more. It just happens to be my fav! Why? Because it is easy and delicious... of course!

Cook 1-2 pkgs bow tie pasta

Drain and allow to cool

2 cups celery, chopped

1 cup red grapes, sliced

1-20 oz can pineapple tidbits (drained)

In a separate bowl combine:

1 cup mayonnaise or miracle whip

1-16 oz bottle of Kraft Coleslaw dressing

2 Tbsp lemon juice

Dice cooked chicken breasts

Add chicken to the salad

Fold in dressing

Refrigerate for several hours

Add salt and pepper, to taste

So yummy!

Chicken Pasta Salad or Banaberry Muffins

I have been contemplating which recipe to share today... a breakfast dish or chicken salad???

I am thinking I should do the muffins first, because if there are any muffins left from breakfast they are delicious served with the pasta salad for dinner.

With our wild windy weather with rain splashing here and there - every day, I am also wondering if I should be cooking something warm and comforting. But no, I am not giving in to the weather. I am going to live like it is just a regular warm, summer day that lends to swimming pools, park playing and runs along the canal trail. So for today....

Bananaberry Muffins

2 cups flour

2 Tsp baking powder

1/2 tsp salt

1 cup sugar

1/3 cup butter (room temperature)

2 eggs

1 cup ripe mashed bananas (or 2 medium sized bananas)

1 tsp vanilla

1 cup fresh blueberries (rinse and pat dry)

Preheat oven to 350 degrees and line tray with muffin cup papers

This is one of the secret key ingredients - cake flour!!! It is a must

Sift flour, baking powder, salt and sugar together with a wire whisk

This is a great way to use your bananas that are getting too ripe to eat but not brown enough to throw out

Fresh blueberries are the greatest, yummiest, anti-oxidant tasting fruit ever!

And butter - do you know anything that butter doesn't make taste better!

So begin with mashing bananas and placing in a mixing bowl

Next add the butter, eggs and vanilla

Mix on low until just combined

Slowly add the dry ingredients to this.

Mix until all ingredients are combined but don't be afraid to leave some texture!

Fold the blueberries into this delightful batter

Spoon into muffin tins and place in preheated oven

Bake for 18-20 minutes.

They don't get golden brown so keep your eye on them

Sprinkle with sugar upon completion

Serve warm with butter...

I'm just sayin'

Ultimate Scalloped Potatoes

You know the traditional, loved by all, cheesy potato recipe, sometimes referred to as 'funeral potatoes,' (Pammy would only let us call them sunshine potatoes).... anyway, as much as I love them, and I do love them, mostly because of the cheesy part of the recipe - sometimes I like a little variety. Chris, my darling sister-in-law, gave this recipe to me years ago... bless her! You will be blessing her to when you try them out. The are a highly requested item at our house!

For the fast method, find these potatoes at your local grocery store. You will need two packages of the Homestyle sliced potatoes

Otherwise, peel 8-10 good size potatoes. Boil until crisp tender. Drain and slice

Butter a 9x13 pan and cover the bottom of your dish with the potato slices

Grate 1 cup or 4 oz Swiss Cheese

1/2 cup Parmesan Cheese

In a saucepan, combine:

1 cup whipping cream

1/3 cup milk

1 tsp salt

1/2 tsp pepper

2 garlic cloves, crushed

Cook just until the bubbles begin to form around the side of the pan

Don't let the milk mixture boil

Once the mixture has bubbled, remove from heat and let it cool

Layer half of the potatoes in your prepared baking dish

Top with half of the cream mixture

Then add 1/2 of the cheese (swiss and parmesan)

Repeat the layers

Bake uncovered at 350 for 55-65 minutes.

Make sure it is a golden brown and bubbly

My family removed this from the oven and served it before I could snap a picture of the finished product. Sorry!