BBQ Chicken Pizza

Ingredients:

1 Pizza crust (homemade or Boboli)
3 boneless, skinless chicken breasts
1 1/3 cups BBQ sauce, divided
6 oz Provolone cheeses, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped
fresh cilantro

Directions:

In large Ziploc bag, combine chicken and 2/3 cup of BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinate in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, then slice into thin pieces.

Sprinkle ~ of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese.

Bake for 10 - 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1 12" pizza.

Enchilada Casserole

1 lb hamburger
10 tortillas
1 can refried beans
2 cups shredded cheddar cheese
2 cans red mild enchilada sauce (or one large can)
taco seasoning packet
sour cream

Directions:
Cook hamburger, with taco seasoning packet (per directions of your packet). Tear up 5 tortillas in the bottom of a 9x13 pan (spray pan first with non-stick spray). Spread all of the hamburger over the tortillas. Empty can of refried beans in a bowl, add a little water, and place in microwave for 1 minute. Stir and then spread over the hamburger. Tear up the last 5 tortillas over the beans, then pour the two cans of enchilada sauce over the tortillas; lastly distribute the two cups shredded cheese over top.

Bake at 350 degrees for 30 - 40 minutes. Serve with sour cream over top.

London Broil and Mashed Cauliflower

London Broil

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.

“Mock” Garlic Mashed Potatoes from Food Network Kitchens

1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Monster Cookies

(From Brian Cheney)
Since this makes so many cookies, there is also the equivalent of 1/3 of the recipe given.

12 eggs - 3
1 lb butter - 1 1/3 cubes
2 lb brown sugar (4 2/3 cups) - 1 1/2 c.
3 lbs peanut butter (6 cups) - 2 c.
4 cups white sugar - 1 1/3 c.
18 cups oatmeal - 6 c.
1 Tbsp. vanilla - 1 tsp.
1 lb chocolate chips - 1 c.
8 tsp baking soda - 2 2/3 tsp.
1 lb M&Ms - 1 c.

Mix in large bowl in order given. Drop by spoonfuls on a cookie sheet. Bake 350 degrees for about 10-12 minutes. Do not over bake.

I usually make half of the recipe. It makes a lot of cookies. There is no flour in these cookies.

Steak Marinade

(From Veronica Jones)

1/2 cup oil
1/3 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. dry mustard
2 1/2 tsp garlic salt
1 Tbsp. pepper
1/2 cup vinegar
1 1/2 tsp. parsley flakes
1/3 cup lemon juice

Curried Chicken

(Better Homes and Garden Magazine- Prize tested recipe)

Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped

Preparation:
1. In 3 1/2 - 4 quart slow cooker combine chicken, peppers, onions, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
2. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture.
4. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened.
5. Serve over rice. Sprinkle with nuts. Enjoy!

My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!

Chicken Artichoke Tortellini

Saute together:

3 Chicken Breasts diced
2-3 Tbsp Olive Oil
2 Tbsp Chopped Garlic
Chopped Onions (Optional)

When chicken is close to done, but still a little pink, ADD:

6 + Large Mushrooms Sliced
Sundried Tomatoes Chopped
Artichokes Chopped
Spinach Chopped (fresh or frozen - Optional)
Fresh Basil
Oregano
Season to taste

Cook for a few minutes until Chicken is all cooked and Mushrooms sautéed.
ADD:

Heavy Whipping Cream
1/2 can Tomato Sauce
Cooking or regular Wine (optional)

Serve over Tortellini or any Pasta of your choice. Enjoy!!

So Good it will make you ... Slap Yo’ Mamma French Toast

Whipped Topping:
8 oz. of Softened Cream Cheese
1 Pint of heavy whipping cream
2 Teaspoons Real Vanilla
3 Tablespoons of Sugar

In Electric Mixer with Whisk attachment.
Whip cream cheese till soft, add vanilla and sugar, whip until mixed.
Add heavy whipping cream and whip on high until peaks form.

Carmel syrup:
1 part caramel topping
1 part maple syrup.

Egg wash:
6 eggs
½ cup of Milk
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon

Whisk until mixed.

Bread:
Use Kneaders Cinnamon Twist bread and slice 1 inch thick.

Soak bread in egg wash and place on a preheated 350 degree Flat Grill.
Cook until both sides are a golden brown
Top with Whip Cream and drizzle over caramel syrup.

Crescent Roll Breakfast Casserole

1 (8 oz.) tube refridgerator crescent rolls
1 lb. ground sausage, cooked and well drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3 Tbsp. minced green bell pepper (optional)
1 cup milk
salt and pepper to taste

Beat together eggs, milk, salt, and pepper. Stir in cheese and green pepper and mix well. Set aside. Unroll tube of crescent rolls and press together to cover the bottom of a 9x13 pan. Seal perforations. Crumble cooked sausage over rolls. Pour egg mixture over rolls and sausage. Freeze, or refridgerate overnight if cooking in the morning. Bake at 425 degrees for 20 to 25 minutes until browned.

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.