Tuesday, January 29, 2013

BBQ Chicken Pizza

     My daughter, Jamie, makes the best bread sticks ever!  Sometimes she makes cheese bread sticks.  Sometimes she makes herbed bread sticks.  Nobody makes bread sticks like Jamie's bread sticks.  When we get together as a family (and there are a lot of us), she can't make enough cheese bread sticks to satisfy everyone.  One year for Christmas, she sent me the dry ingredients for her herbed bread sticks.  What a clever and delicious idea.  (Her's are better than mine were, but that wasn't her fault.)
    But this recipe isn't about bread sticks--it's about BBQ Chicken Pizza, also Jamie's recipe.  The crust is made from her bread sticks recipe.  It will make two round pizzas.  The directions are for a bread maker, but you can mix and knead by hand, as well.  So get ready to get a little flour on your apron.  (Terry)

Mix and then let sit 10 minutes in a bread maker:  2 C warm water, 2 TB yeast, 1/4 C sugar.
Add:  2 TB oil (optional), 2 tp salt, 4 C flour.  Mix in bread maker for 10 minutes.  Roll or pat out onto cookie sheet or baking stone.  Sprinkle with garlic powder and Parmesan cheese.  Bake at 350 for 8-10 minutes.  Cut into strips.  Or could put shredded cheddar cheese on top before baking.  Or you can pat the dough out for pizza at this point.
NOTE:  This is how I have adapted Jamie's recipe for pizza.  Place dough in refrigerator overnight.  When ready to make pizza, take out of fridge, divide dough in half, and let sit at room temperature for 1 hour.  Dough will now pat out onto your round pizza pan or baking stone without being so elastic that it keeps bouncing back.  But I have also made pizza without putting it in the refrigerator overnight.  Either methods makes great tasting pizza.

Cook in frying pan until chicken is no longer pink:  1/4 C BBQ sauce, 1 chicken breast, cut into small pieces.
Spread additional BBQ sauce over pizza dough as you would pizza sauce.  Top with a small amount of Mozzarella cheese.  (This will help anchor the toppings.)
Put on toppings:  chicken, red onion, cashews, pineapple tidbits, green pepper slices, etc.
Top with Mozzarella cheese and bake at 350.

Friday, January 25, 2013

Artichoke Chicken

The toughest thing about this recipe--is trying to remember to take the chicken out of the freezer ahead of time.  I just put a pan of Artichoke Chicken in the oven, and I'll bet it took less than 10 minutes to get it oven ready.  Five ingredient.  That's my kind of cooking.  (Terry)

1 can (14 oz) water-packed artichoke hearts, well drained and chopped
3/4 C grated Parmesan cheese
3/4 C mayonnaise
Dash of garlic powder (or so)
4 boneless, skinless chicken breasts
In a bowl combine artichokes, cheese, mayonnaise, and garlic powder.  Place chicken in a greased 11x7" baking dish.  Spread with artichoke mixture.  Bake, uncovered, at 375 for 30-35 minutes or until chicken juices run clear.  Yield:  4 servings.
NOTE:  I cut chicken breasts into 3 pieces before placing in baking dish.

Thursday, January 17, 2013

BBQ Ranch Chicken Salad

This has got to be one of my all-time favorite salad recipes.  In fact, I've decided "it's what's for dinner tonight."  I can get boneless, skinless chicken breasts at our local grocery store for $1.88 per pound--today only.  As soon as I post this, I am heading to the store.  Chicken cooked in BBQ suace is so good.  (Really like it on homemade pizza.)  The combination of the BBQ sauce and the ranch flavor is a perfect blend of sweet and savory.  And then top it off with feta cheese.  Love that stuff.  (Not quite as much as cream cheese, but it's in the running.)  Quick.  Easy.  Add some bread and a hot veggie and you' ve got dinner on the table.  Meet you in the meat department in a couple.  (Terry)
1# boneless, skinless chicken breasts, cut into strips (about 2 breasts)  NOTE:  I only use about half the amount of chicken called for
½ C BBQ sauce
1 pkg (10 oz) salad greens
1 large tomato, cut into wedges
½ C sliced red onion
½ C ranch dressing
¼ C feta
Cook and stir chicken in BBQ sauce in large skillet on medium-high heat 8 minutes or until chicken is cooked through.  Add additional BBQ sauce, if desired.
Toss greens, tomato, and onion in large bowl.  Top with chicken.  Pour dressing over greens mixture.  Sprinkle with cheese.  Makes 6 servings.

Tuesday, January 15, 2013

Cream Cheese Filled Chicken

I just found this recipe on pinterest the other day.  I have tried so many recipe's from there and it's total failure.This is one of the reasons I thought the blog would be nice so, we can weed out the bad ones. Well, with the hubby working I thought the kids could be my guinea pig's tonight on a new recipe for dinner and it was total success. (Jaci)


What you need:

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teapoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Cheesecake Thumbprint Cookies

Okay, I have not been the best recipe blogger lately and I would like to thank Aunt Terry for keeping this going. I love it!! I just can't wait to see what she posts. I do have two recipe's that call for more cream cheese, and am I the only one who wants to know where all Aunt Terry's cream cheese is stored and what the heck other gems is she hiding with the cream cheese :) So, cream cheese recipe it is.

Cheesecake Thumbprints (Adapted from Martha Stewart's Baking Handbook)

For the cheesecake filling

4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla

For the cookie dough

16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour

To prepare cheesecake filling

In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

To prepare the cookie dough

In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.

Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon, lightly dipped in flour, make an indentation in the center of each ball.

Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.

Remove cookies from the oven and fill the indentations with the cheesecake filling using a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely. When cool, place cookies into the refrigerator to chill before serving.

Makes about 30 cookies.

I think next time I make these I might roll them in sugar before I back them, and they are much better the next day cold straight from the fridge- who knew cold cookies tasted so good :)  (Jaci)

Saturday, January 12, 2013

Speedy Southwest Salad

The toughest thing about making this salad, is dicing 1 cup of tomatoes.  This really is a speedy, easy salad to make.  It has traveled with me to family gatherings, down the block to church dinners, and I double it for funeral dinners, where it has made several appearances.  The ranch dressing and picante sauce are a nice combination that can be repeated on a regular tossed salad.  (Terry)
(Adapted from Quick Cooking.)
1 pkg (10 oz) ready-to-serve salad greens
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 C ranch salad dressing
1C picante sauce
2 C broken tortilla chips
1-2 C shredded cheddar cheese
1 C diced tomatoes

Place greens in a large salad bowl.  Top with corn and then beans.  In small bowl, combine the dressing and picante sauce.  Spoon over vegetables.  Sprinkle with tortilla chips, cheese, and tomatoes--in that order.  Serve immediately.  Yield:  Serves 6.

Tuesday, January 8, 2013

Chili Cheese Corn

If your husband requests a certain recipe, it's a good idea to go with it.  I was going to share with you another salad recipe today, but decided to write up a favorite of my husband's.  And this gives me another chance to use my cream cheese.  Yum.  So last night I made this corn recipe, and got some sincere thanks from Wayne.  It's quick.  It's easy.  And it spices up a good old standby--corn.  (Terry)

(Adapted from Simple & Delicious magazine)

1 pkg (8 ounces) cream cheese, cubed
2 tablespoons butter
4 cups frozen corn, thawed (Just put corn in a colander and run hot water over it to thaw.)
1 can (4 ounces) diced green chilies
1/4 cup milk
1/4 tp garlic salt
1/8 tp salt
1/8 tp cayenne pepper
In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat until both are melted and mixture is smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Yield: 6 servings.

Saturday, January 5, 2013

Broccoli Strawberry Salad

This is one of those recipes, when you look at the list of ingreidents, it makes you wonder if they really go together.  Trust me.  They do.  I could eat some of this salad every day.  While it says "serve immedidately," I have made it ahead of time and taken it to family reunions with no problems.  Just wait to toss on the almonds until it is time to serve.  (Terry)

(Adapted from a recipe from "Simple & Delicious")
8 C fresh broccoli florets
8 oz Colby-Monterey Jack cheese, but into ½” cubes

2 C mayonnaise
1/4 C sugar
2TB cider vinegar

2 C fresh strawberries, quartered
¼ C sliced almonds, toasted

In a large bowl combine broccoli and cheese.  In a small bowl whisk the mayo, sugar, and vinegar.  Pour over broccoli mixture.  Toss to coat.  Gently stir in strawberries.  Sprinkle with almonds.  Serve immediately.  Serves: 10

Tuesday, January 1, 2013

Cream Cheese Chicken

My personal philosophy is--if it's got cream cheese in it, you can't go wrong.  That applies to sweet as well as savory dishes.  A few weeks ago, Smith's had cream cheese on sale for $1.00 a package.  Where I live, that is a super price nowadays.  So I bought 40 of them.  And now I'm ready to cook.  Here's one of my favorite "cream cheese" recipes.  My daughters and dil also serve this dish.  At church dinners I get requests for the recipe.  Hope you enjoy it as well.  (Terry)

4 boneless, skinless chicken breasts
1 cube butter--cubed
1 pkg Italian Good Seasons dressing mix (dry)
1 can cream of chicken soup
8 oz. cream cheese--cubed
Place chicken pieces in crockpot.  Put the rest of the ingredients in a crockpot and cook on LOW for 5 hours or HIGH for 2 hours.  Serve over cooked noodles or mashed potatoes.
NOTE:  I like to use larger breast pieces.  I cut each breast into thirds.  I cook on HIGH for about 3 hours.