Friday, May 28, 2010

BBQ Chicken Pizza

Who knew that BBQ pizza wasn't really that fancy. I can't believe it's just BBQ sauce. That's it, nothing else is in the sauce.

One batch of McCall's Pizza Dough

BBQ Sauce - Any kind

4 Cooked Chicken Breasts per Pizza

Sliced Red Onion

Shredded White Cheese

Roll out Pizza dough nice and thin (This recipe puffs up quite a bit). Place in a lightly greased pan or cookie sheet or pizza pan. Spread BBQ sauce over crust. Sprinkle on chicken evenly. Sprinkle on some onions. Sprinkle on some cheese. Cook in a HOT 450* oven for about 15 minutes or until crust is golden brown and cheese is bubbly. Slice and serve! Yummy & easy!

Sunday, May 23, 2010

Frog Legs

Well... Not really, but sometimes giving food fun names can make it funner to eat for the kiddos. Up until about five minutes ago I thought I had honestly eaten "frog legs" as a child, but just now connected the dots when my son Erik came up to me and asked for a frog leg for dinner. My sneaky Dad has been making "Frog Legs" aka Sweet 'n' Sour Chicken for as long as I can remember. This is definately a family favorite.
Sweet 'n' Sour Sauce -
2 Cans of Tidbit Pineapple
4 T. Lemon Juice-depending on how lemony you like it
3 1/2 C. Sugar
5 T. Corn Starch
Add all ingrediants into a medium saucepan. Heat to a boil over medium heat. Mix and heat to a boil stirring often until sauce becomes clear. Set aside while you prepare the rest.
Boneless Skinless Chicken Breast -
Sliced into strips (about 1 breast/person)

Flour -
Dip raw chicken into flour and coat evenly. Remove excess flour.

Dip dusted chicken into Batter -
Mix ingrediants until smooth.
1/2 tsp. Salt
1 C. Flour
1 C. Milk
3 Eggs

Dip Chicken in flour, then egg mixture then place into hot deep fat frying oil. Cook until golden brown.
Serve frog legs over rice and top with pineapple sauce. Yummy!

Tuesday, May 18, 2010

Snickerdoodles

The best cookie on earth (in my opinion). I love snickerdoodles and this recipe is everything a snickerdoodle should be. Soft and chewy and crispy all at the same time. Yummo!

Preheat oven to 400*

Cream together:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

In another bowl mix together:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Add dry to wet and mix until well blended.

In a small bowl mix:
2 tablespoons white sugar
2 teaspoons ground cinnamon

Shape dough by rounded spoonfuls into balls. Roll balls of dough in cinnamon & sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes, or until you can barely see a little browning. MMmmm. Worth the trouble. My kids love them. It's kind of fun to make a lot of tiny ones.

Rice Pudding

This is a great way to use up any leftover rice that you might have sitting in the fridge from Chinese night three days ago. Very tasty as a dessert or as breakfast.
6 Eggs
1 C. Sugar
2 tsp. Vanilla
4 C. Milk (the more fat the tastier, but you can use skim or 1%)
2 1/2 C. Rice

Preheat oven to 350*. Mix the eggs, sugar, and Vanilla in a 9x13 pan. Add half of the milk to the egg mixture. Mix well. Add the remaining milk and the rice. Mix again.
Place larger baking dish in oven. (11x14 ish) Fill about 1/3 full of very hot water. Place 9x13 pan full of mixture inside the water bath. Bake for 30 minutes and stir. Bake an additional 20-30 minutes until set.
Serve warm with cinnamon 'n' sugar, raisins, or fruit.

This can be made the night before and stored in the fridge overnight for breakfast the next day.

Thursday, May 13, 2010

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

So I tried an online recipe for this and let's just say it didn't go well...
I'm thinking I needed more flour???
So, I pulled out the old stand by boxed cake mix and it went much better from there. Now, on the other hand, the frosting recipe is great! I think that the white chocolate really adds something to the traditional cream cheese icing. I also liked the splash of Orange Extract. Although I did cut the amount in half that it called for and even then I think I would add just a little less next time. This frosting recipe is a keeper! Great for Carrot Cake or Orange Rolls. If you leave out the Orange Extract it would be great for cinnamon rolls or brownies or pretty much anything else.
2 oz. White Chocolate
1 - 8 oz. pkg. Cream Cheese - softened
1/2 C. Butter - softened
1 tsp. Vanilla
A small 1/4 tsp. Orange Extract
2 lbs Powdered Sugar
2 T Cream or Milk
Melt chocolate in a bowl over boiled water. Set aside to cool. In mixing bowl cream together butter and cream cheese. Add Vanilla, orange extract, and chocolate. Slowly add in powdered sugar until all is incorporated. Add cream or milk to reach the desired consistency.
Frost prepared Carrot Cake Cupcakes and sprinkle with chopped walnuts and shaved white chocolate. Yummy!
Tip: Shave chocolate with a vegetable peeler.
Tip 2: To help cupcakes reach maximum height whip butter, sugar, eggs, and vanilla until light and fluffy then mix in dry.

Saturday, May 8, 2010

Chicken Lettuce Wraps

When Bryan and I go to a Chinese Resturaunt, we love to order the lettuce wraps for our appitizer. They are sooo good that we have thought about just getting two orders of them and calling it dinner. Our favorite are from the Asian Star in Midvale, but for the price these are awesome!

Here is the link to the recipe that I found... They taste awesome!

P F Chang's Chicken Lettuce Wraps from Recipe Zaar

Saturday, May 1, 2010

Chicken/Shredded Pork Enchiladas

Enchiladas is one of my favorite meals to make. The whole family loves them and if you couple it with Mexican Rice and Refried Beans, it feels like you are eating out at Mama Chu's. Well, except the bill and tip. Although, tips are appreciated!
Cooked Chicken or Pork (slow cooked is best in my opinion) - As much as you think you will need
(I usually do enough for two meals so that I can freeze one pan for a busy day)
Cheese - Shredded
Flour Tortillas
Your Favorite Enchilada Sauce - I usually use mild green sauce.

Cook meat. While meat is cooking spray PAM on the bottom of a 9x13 pan. Spread a little enchilada sauce on the bottom. Shred or slice cooked meat into bite sized pieces.

I usually set up an assembly line to make putting the enchiladas together a snap. Tortillas, Meat, Cheese. Start with a tortilla. Add about a 1/2 cup of meat. Add a large pinch of cheese. Roll it up and place in prepared pan. Repeat until you have filled the pan full of enchiladas. Spread remaining sauce over the top of rolled enchiladas and sprinkle remaining cheese over all. Bake in 375 * oven until cheese is melted and beginning to bubble.

To Freeze: Cover un-baked enchiladas with pan lid or foil or plastic wrap and freeze. To bake remove covering and bake in a 350* oven for about an hour or until hot all the way through.