BBQ Chicken Pizza

For Pizza Crust

1 T sugar

1 T yeast

1 cup warm water

Let grow for about 15 minutes.  Then add: 

1 t salt

2 T oil

2 1/2 cups flour (or until it pulls away from the sides)

Roll out into dish.  Bake in oven at 450 until slightly golden (8-9 minutes)

Toppings

Bbq sauce & pizza sauce (1/2 and 1/2 mixed together)

Chicken

Bacon

Green Onions

Tomatoes

Mozerrella cheese

As a hint put cheese on last.  It keeps chicken moist. 

Bake an additional 9-10 more minutes. 

Fiesta Ravioli

1 package (25oz) frozen beef ravioli

1 can (10 oz) enchilada sauce

1 jar (8oz) salsa

2 cups shredded Cheddar-Monterey Jack cheese

1 can (2oz) sliced black olives drained (optional)

sour cream and lettuce for garnish

Cook ravioli according to package directions. Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli, add to sauce and gently stir to coat. Top with cheese (and olives, if desired). Cover and cook over low heat for 3-4 minutes or until cheese is melted. Bring to the table and enjoy with lettuce and sour cream. Apporx. 6 servings

Soft Garlic Breadsticks

Ingredients:

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

Directions:
Mix the water, sugar and yeast and let stand for 10 minutes. In your mixer put the oil, garlic, cheese, and basil. Then add the yeast mixture. Then the flour and salt. Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

7 up Chicken

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts

Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas

Strawberry, Pinenuts and Feta Salad with a zesty Lemon Dressing

Ingredients:
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil


3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste

In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined, thickened and sugar is dissolved.

In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.

Parfait Cookies

Ingredients:
3/4 c. sugar
3/4 c. brown sugar
3/4 c. butter, softened
2 eggs
2 tsp. almond extract
3 cups flour, divided
1/2 tsp. salt
1/2 tsp. baking soda
2 large Symphony bars (with almonds and toffee)


Preheat oven to 350 degrees.

In a large bowl, cream together the two sugars and butter. Beat in the eggs and almond extract. In a small bowl, combine 2 (of the 3) cups of flour with the salt and baking soda; add to the butter/sugar mixture and combine. Using a wooden spoon, add the additional flour so that the dough just barely ceases to be sticky (I always end up adding the entire remaining cup). Chop up the Symphony bars into half inch chunks. Stir in chocolate chunks with the wooden spoon. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake for 7-9 minutes or until done. Do not over bake (the key is to almost under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.

This recipe makes about 3 dozen cookies.