BBQ Chicken Pizza

My husband says this beats Iggys BBQ chicken pizza...hands down!!

2 Chicken Breast, cooked and cubed
8oz. Mozzerella Cheese Shredded
8oz. Parmesan, shredded
3/4 of a bottle Famous Daves "Sweet and Zesty" BBQ Sauce
1Tbs. Fresh Cilantro, chopped
1 small Red Onion, chopped or sliced (I omit these)

Roll out 1 "Pizza Crust",spread thin layer of BBQ Sauce on dough, then half of the mozzarella and half of the Parmesan cheeses, layer on the chicken, followed by the onions over chicken, cover with remaining half of cheeses, drizzle the top with more BBQ Sauce, sprinkle with cilantro. Bake at 450 for 15 minutes. Enjoy!!


Recipe adapted from "Jamie Cooks It Up"

FREEZABLE: Make pizza, flash freeze by placing it on the freezer on the pizza pan for about 1 hour. Remove from the freezer when frozen enough to move and wrap. But in a large baggie or wrap in Saran Wrap, freeze. Cook straight from freezer 350 15-30 minutes. Dough doesn't rise as much as when fresh but is still delish!!

Pizza Crust

Shown with "BBQ Chicken" toppings

1 t yeast

1 1/2 C warm water

4 C flour

1 t salt

1/3 C olive oil

Dissolve yeast in water until foamy. In a separate dish combine flour and salt, add oil until just combined, add yeast/water mixture until just combined, dough will be sticky. Cover bowl with saran wrap and let rise until doubled size. Punch dough down, split evenly. Spray pizza pan and let dough ball rest about 5 minutes on pan. Stretch or roll out to the edges of the pan as thick or thin as you like it. Top as desired and bake @450 for about 15 minutes.

FREEZABLE: Once you split the dough, if you are only using one, stick the other in a freezer baggie and stick it in the freezer. When you are ready to use it again...pull it out to defrost and rise slightly over a few hours, roll out and use as directed:) 

Recipe from "Jaimie Cooks It Up"

Fried Zucchini

Oil, for frying
3 large Zucchini, sliced
1/2C. Flour
11/2C. Panko Bread Crumbs
1/4C. Grated Parmesan Cheese
2Tbs. Fresh Parsley, chopped
1/2tsp. Crushed Red Pepper Flakes
Salt and Pepper, to taste
3 eggs, lightly beaten
1/4C. Water

Preheat Oil in deep fryer or stockpot. place flour in one dish, in another dish combine Panko, Parmesan, parsley, red pepper flakes, salt, and pepper. In a third plate place whisk together eggs and water. Dredge the sliced zucchini in flour, eggs, then breadcrumb mixture. Place in hot oil until golden brown and crispy (about 3-4 minutes) Drain on paper towel, immediately sprinkle with salt and pepper. Serve with dipping Sauce

Dipping Sauce:
1C Sour Cream
2Tbs. Buttermilk
1Tbs. Chopped Chives (I use dry)
1/4tsp. Cayenne Pepper
Salt and Pepper, to taste

Add all ingredients in a bowl, mix until incorporated, cover and cool at least one hour.

Smore's Galore

20 Graham Crackers
1(16oz)pkg. Mini Marshmallows
3Tbs. Milk
6 Chocolate Bars (small Hershey's like you would use for smore's)
6Tbs. Butter

Cover bottom of cookie sheet with graham crackers in a single flat layer, toast at 350 for 2 min., chop unused crackers into chunks and set aside,chop chocolate bars and set aside, combine 3c. marshmallows, 3tbs. butter, and milk, melt in the microwave add  half of the chopped chocolate, hand mix until smooth and chocolate is melted. Spread chocolate sauce over graham crackers, melt remaining butter and toss together with remaining marshmallows, and chopped graham crackers, pour over top of chocolate sauce, spread evenly, sprinkle with remaining chopped chocolate, bake @ 350 for 10 min. Cool, cut, and serve.

Lion House Caramels

This made 80 pretty large caramels, you could easily make smaller ones:)

 1 cube salted butter
1 cube margarine
1 cup packed brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
Dash of salt (and since I use salted butter, I literally mean a dash, just a tiny tiny bit barely in the palm of your hand)...then throw it in.

Butter a 13x9 pan....I use at least 2 or 3 Tbsp to butter the pan really good, this will prevent any sticking. Combine butter, margarine, sugar, corn syrup, sweetened condensed milk, and salt in a heavy sauce pan. Bring to a boil over MEDIUM heat STIRRING CONSTANTLY to firm ball stage 245 degrees. Mixture forms a ball when dropped into cold water and won't flatten when removed). This will take 15 to 20 minutes. Pour into prepared pan. Cool, then cut into squares and wrap each piece in waxed paper.

Recipe taken from Lion House Cookbook and Melissa's Kitchen

Cheese Manicotti

Also a borrowed picture, but looks exactly the same:)

14(or so) Manicotti Noodles
15oz.Part Skim Ricotta Cheese
2C Shredded Mozzarella Cheese(+little extra for topping)
1/4C Parmesan Cheese, grated(+little extra for topping)
2Tbs. Fresh Parsley, chopped
1/2tsp. Salt
1/4tsp. Pepper
3 Cups Marinara Sauce

Boil noodles according to package directions, Drain and cool in single layer, Stir together cheeses, parsley, salt, and pepper, Spoon or pipe into cooled noodles, Spread thin layer of sauce on bottom of 9x13 baking pan, place filled noodles on top of sauce, pour remaining sauce over noodles, cover with foil, bake @350 for 40 min. Sprinkle with remaining Mozzarella and Parmesan, cook until melted, Let cool, Enjoy:)

FREEZABLE: I read somewhere that you can make this recipe without boiling the noodles and freeze it. Then bake it the same as directed as if the noodles had been boiled. I haven't tried it yet so I can't say but you are welcome to (as long as you let me know how it worked:))

Frog Eye Salad

Definitely one of those "tastes WAY better than it looks" recipes:)

1C. Sugar
2Tbs. Flour
2 1/2 tsp. Salt
1 3/4C. Pineapple Juice
2 Eggs, Beaten
1Tbs. Lemon Juice
3Qt Water
1Tbs. Oil
16oz Acini De Pepe (its a pasta, you'll find it with the other noodles)
3 (11oz.)cans Mandarin Oranges
1(20oz) can Crushed Pineapple
2(20oz)cans Chunked Pineapple
1 (9oz) tub Whipped Topping (like Cool Whip)
1(4.5oz) tub Whipped Topping
1C. Mini Marshmallows
1C. Coconut


Combine sugar, flour, 1/2tsp. salt. Stir in pineapple juice and eggs, heat in large saucepan or pot and stir until thick. Add lemon juice. Cool until close to room temp but still a little warm.  In a separate pot, boil noodles according to package directions. Add to sauce mixture. COOL COMPLETELY! Add remaining ingredients, mix. Eat immediately or refrigerate to combine flavors until ready to serve. Makes a very large batch. Feel free to half recipe or split and give some away:)

Dill Batter Bread

2 pkg Active Dry Yeast (41/2 tsp.)
1/2C. Warm Water (110 degrees if yeast is room temp/116 if refrigerated)
4 Tbs. Honey, divided
2C large curd Cottage Cheese
2Tbs. Fresh Onion, grated (I omit this)
4Tbs. Butter, softened
3Tbs. Dill Seed
3tsp. Salt
1/2tsp. Baking Soda
2 Eggs
4-41/2C. Flour (I do 1 Wheat and the rest White)

Dissolve yeast and 1Tbs. honey in water until foamy, Add cottage cheese, remaining honey, onion, butter, dill seed, salt, and baking soda. Mix on low speed about 30 seconds, add eggs, mix about 15 seconds, add 1C flour, mix, add 2C flour, mix until combined, add remaining flour a little at a time until batter is stiff, cover and let rise until doubled, stir dough down and place in 2 well greased bread pans, cover and let rise until doubled. Bake @ 350 for 40-50 minutes. Remove from pan immediately and let cool.

Garlic Cheese Bread

Use any bread you like!! Sandwich, french, rolls, breadsticks, anything:)

Spread with Butter
Sprinkle with Garlic Salt
Sprinkle with Shredded Parmesan and Mozzerella Cheeses
                            OR
Sprinkle with Shredded Cheddar Cheese

Broil for a few minutes, until cheese is melty and bubbly:) YUMMY!!!

Sweet Asian Chicken

Makes 3 meals, 4 servings each

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened
1C Brown Sugar, packed
1C. Soy Sauce
1/4C. Lime Juice
1/2 tsp. Curry Powder
3Tbs Minced Garlic
21/4 tsp. Crushed Red Pepper

Divide Chicken between 3 large freezer bags. Combine brown sugar, soy sauce, lime juice, and curry powder in med. bowl. Divide marinade and pour over chicken. Add 1 Tbs garlic and 3/4 tsp crushed red pepper to each bag. Freeze them all or allow one to marinade for a few hours to have tonight and freeze the rest for another night. Grill chicken flipping every 5 minutes and basting with marinade each time. If the weather doesn't permit grilling, heat a little oil in a skillet brown chicken then pour marinade in with chicken and simmer, covered, over medium heat until chicken is no longer pink.

FREEZABLE :)

Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
.
FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)

Cherry Skillet Chicken

2lb Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1/2C. Chopped Dried Sweet Cherries
1/3C. Hot Water
1/2C. Chicken Broth
2Tbs. Balsamic Vinegar
1 tsp. Sugar
1/4 tsp Salt
Vegetable Oil

Put cherries in water and let stand for 5 min. Place chicken in baggie. Mix together other ingredients and pour into baggie with chicken. Marinate 2 hours-overnight. Heat veggie oil in bottom of a skillet over medium heat. Brown chicken, reduce heat to low, pour juice over chicken, cover and simmer 15 min.

FREEZABLE: Triple the recipe and make 3 marinade bags at a time. Put one in the fridge to marinate and make tonight. Put two more in the freezer to have another night. When ready to use, defrost at room temp. cook as directed.

Biscuits

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of  round cake pan and place biscuits in pan. Bake 400 for 12 minutes or until golden brown.

You can always add anything you'd like. If we are having it with gravy I leave it at that but if its a side to another meal I add things like chives, or garlic, or different kinds of cheese, or jalapeno flakes.



FREEZABLE: Roll out and cut and freeze for later use. Bake from frozen approximately the same temp and time.

Broccoli Slaw

 

2 packets Oriental flavor Ramen Noodles
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
1/4 cup sunflower seeds
Chopped green onions, if desired
3/4 cup canola oil
1/2 cup brown  sugar
1/8 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a baggie and crush them up.  Melt butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together the last 4 ingredients in a small bowl to make dressing. Place the shredded broccoli cole slaw into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours but overnight is best. Garnish with chopped green onions if desired.

Orange Julius

6oz Orange Juice Concentrate

½ C Sugar

1C. Water

1C. Milk

1Tsp. Vanilla

Ice Cubes, to desired consistency

Blend all ingredients together except ice. Once everything is combined add ice and blend to desired consistency.

TRY THIS:  Use any flavor of juice concentrate to make any flavor julius you want. Add fresh fruit if desired:)

Grape Rickey

½ can Frozen Grape Juice Concentrate

1 liter Lemon Lime Soda

Lime, sliced

Ice

 In a pitcher combine grape juice concentrate (not diluted) and lemon lime soda. Stir gently to combine without making the soda flat. Add sliced limes. Add ice on top of limes to keep them down in the drink and add fresh lime flavor:)

TRY THIS: Use any other flavor of juice concentrate and  combination of citrus fruit  sliced to make any flavor rickey you want:)

Breadsticks

Not so thick they are to filling, soft in the middle, slightly crispy on the bottom!!! Mmmmmm:)

1Tbsp. Yeast

1½ C. Water (116 degrees if yeast is refrigerated, 110 if it is not)

2Tbsp. Sugar

½ Tsp Salt

3C. Flour (approximately)

½ C. Butter

Garlic Salt, to taste

Parmesan Cheese, to taste

Dissolve yeast in water. Let stand until foamy. Add sugar, salt, flour. Mix and knead until smooth and elastic. I use a flat beater on speed 1 on my KitchenAid until dough thickens then switch to a dough hook on speed 2 for the rest.  Let dough rise for 10 min.  In a flat dish or pan melt butter. Roll out dough into a rectangle about ¼ inch thick. Use a pizza cutter to cut into approximately 1x4inch strips. you can make them as thick or thin as you'd like at this point, youll just have to adjust the cook time and temp a little. Roll each strip in melted butter covering all sides. Arrange on baking sheet. Sprinkle with garlic salt and parmesan-or any other kind-cheese. Let rise 15-20 more min. Bake @ 350 for 15-18 min.

FREEZABLE: Freeze dough in ball before rising. When ready to use set out to defrost and rise and continue recipe from there. Or rollout and cut into strips and freeze from that point. When ready to use set out to defrost, roll in butter and season, rise, and bake. When dough is frozen for a long time the yeast doesnt work as well. Though it still tastes fine, if you don't use the dough soon enough it wont rise and will be a little flat:)But still good!

Best Ever Rolls

½ c. Water (116 degrees if yeast is refrigerated, 110 if it is not)

1 Tbs. Sugar

2 Tbs. Yeast

2 c. Milk

1 cube Butter

2 tsp. Salt

¾ c. Sugar

4 Eggs

7-8 c. Flour (I usually do 2 c. of wheat, the rest white)

Dissolve yeast & 1 Tbs. of sugar in warm water. Set aside until foamy. Heat the milk, butter, salt, and sugar in the microwave for 3 min. until scalded. Add 3C. flour to milk mixture. Mix. I use a flat beater on speed 1 on KitchenAid until dough thickens then switch to a dough hook on speed 2 for the rest.  Add yeast to mixture. Mix. Add eggs. Mix. Add 2C. more flour . Mix. Add 1C. Flour. Mix. Add remaining flour as needed to make soft dough(I usually have to add some extra to make the dough not too sticky). Mix. Let rise 1 hour or until double. Roll out dough into large circle, butter top with melted butter, cut into triangles with pizza cutter and roll into crescents. Or you can roll into little balls and put in a greased muffin pan. Let rise 1 more hour or until double or just over the top of the pan. Bake at 350° for 10-12 minutes, butter tops. 

White Bread

Spread with a little honey butter straight form the oven!!! MMmmm:)

4C. Water (110 degrees or 116 if you keep your yeast in the fridge)

3Tbs. Active Dry Yeast (or 7 tsp. Instant Yeast such as SAF)

1&1/3C. White Sugar

1Tbs. Salt

½ C. Vegetable Oil

12C. Bread Flour (or all-purpose is fine)

3Tbsp. Potato Flakes

Dissolve yeast in warm water and sugar until foamy. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in potato flakes. Mix flour in 1 cup at a time. Place in well oiled bowl and turn to coat dough. Cover with damp cloth. Let rise to double size (about 1 hour). Punch dough down. Knead for a few minutes. Divide into 4’s, shape into loaves, place in 9x5 pan. Raise 30 minutes or until dough is 1 inch over the top of the bread pan. Bake on 350° for 30 minutes. Makes 4 loaves. Work well for cinnamon rolls, dinner rolls, mini loaves for soup bowls too:)It works for Pizza Dough too, if you prefer thick dough.

FREEZABLE: Make dough, allow first rise, punch down, cut to desired size, and FREEZE. Set out a few hours ahead of time and allow to defrost and rise. Bake as normal. This recipe can frozen for loaves, rolls, breadsticks, soup bowl, pizza dough, etc. Just shape it appropriately and either let rise the 2nd time or freeze it and let it rise again later.

Pizza Rolls

 Dough:                                 Filling:

3C. Water                            5oz. Cream Cheese

3 Tbsp. Sugar                      1Tsp. Garlic Powder

3 Tbsp. Yeast                      1 Tsp. Onion Salt

1 Tbsp. Salt                         1 Tsp. Soy Sauce

8C. Flour                      

                    Toppings:

                    Cheeses of choice

                    Pizza toppings of choice

Mix and knead all dough ingredients (easiest with a dough hook on an electric mixer). Roll out on lightly oiled counter top. Mix filling ingredients together and spread over dough. Top with toppings of choice. I like pepperoni or chicken and bell peppers. Roll up dough as tight as you can (like cinnamon rolls) and slice into 1 inch slices. Lay flat on a baking sheet. Bake @425 degrees for about 18 min. Dip in marinara, ranch, and/or parmesan cheese.

FREEZABLE: Freeze extras after baked and reheat in microwave when needed.