Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Fiesta Pasta Salad

2 c. small rotini noodles
1 c. salsa
½ c. mayo
½ tsp. salt
14 oz. can kidney beans, drained (I prefer a softer bean, like ranch beans)
1 c. shredded Mexican cheese
1 c. chopped tomatoes
1 medium red pepper, chopped
10 oz. can whole kernel corn, drained
2.25 oz. can sliced black olives (I use chopped)
¼ c. chopped red onion

Cook the pasta according to the package directions; drain and cool.  Place the cooled pasta in a large bowl.  Combine the salsa, mayo, and salt.  Pour over the pasta; mix gently.  Add the beans, cheese, tomatoes, pepper, corn, olives and onion.  Chill.

**This recipe is even better if you make it a day or two ahead of time.

Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Four Layer Delight - Pumpkin

One of my all time favorite desserts is Four Layer Delight.  This reminds me of a pumpkin version of that, although very different in layers.  The layers aren't as defined, but trust me, there are four layers of yummy goodness!!  I think this may be a new family favorite.  I made it to celebrate Thanksgiving with my family.

Four Layer Delight - Pumpkin

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 c. sugar
1 tsp. pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c. chopped nuts (pecans, walnuts, etc.)
3/4 c. butter, cut into pieces
1 (12 oz.) container cool whip
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar

Preheat oven to 350.  Mix pumpkin, milk, sugar, pumpkin pie spice, and eggs.  Pour into 9x13 baking dish.  Sprinkle cake mix evenly on top.  Do not mix.  Next sprinkle nuts on top of cake mix and dot with butter pieces.  Bake for 1 hour.  Allow to cool completely.  Once cooled, beat cream cheese and powdered sugar together until smooth.  Stir in cool whip and beat until well incorporated.  Spread on top of cake.  Refrigerate.

Bacon Wrapped Conecuh Sausage

And because The Dish Washer thinks no meal is complete without a side of meat, I knew I needed to come up with something to please him.  So I decided to take these sausages wrapped in bacon.  They are another super simple recipe that my Mother in law originally shared with me using hot dogs.  My sister made the same recipe once that used Conecuh sausage and I knew that is how I would make it from that point on.  It was delicious.  You could use any kind of sausage, hot dog or little smokies.

Bacon Wrapped Conecuh Sausage

1 lb. Conecuh sausage
1 lb. bacon, not thick cut
1 (1 lb.) box of light brown sugar

Cut sausage into 1 inch pieces.  Cut bacon strips into thirds.  Wrap each piece of sausage in bacon piece and secure with toothpick.  Place in crockpot.  Cover with brown sugar.  Cook on high for 3 hours or until bacon is cooked.

**If you double the meat in your recipe, you can still just use 1 box of brown sugar.

I also took Brunch Punch.  The Dish Washer said "I'd rather had just orange juice."  I hope at least the girls liked it.

Bubble Up Pizza

Mom and My Buddy came for a quick "School's Out!" visit last night.  If there is one thing to know about My Buddy, it is that he loves pizza!  His most favorite, he says, is the Hunt Brother's gas station pizza.  (Doesn't take much to impress him.)  That is until now...this is his new favorite.  And he needed a second piece because he "killed" the first piece.  :)  Again, those were his words.  This is an old Pampered Chef recipe that has been around for a while, so I am probably late getting in on this one.  But boy was it good.  We all "killed" it!  Well, except for The Bun, because he doesn't care for pizza right now.

Bubble Up Pizza

2 (12 oz.) cans layered buttermilk biscuits
1 (14 oz.) jar pizza sauce
2 c. shredded mozzarella cheese
preferred toppings (pepperoni, sausage, onions, peppers, etc.)

Preheat oven to 375.  Cut biscuits into quarters.  Toss with pizza sauce and preferred toppings.  Spray 9x13 baking pan with cooking spray.  Pour biscuit mixture into dish.  Cover with cheese.  Bake for 25-30 minutes or until biscuits are done.

Magnolia Bakery Vanilla Cupcake

Today was The Bun's 1st Birthday party and I made these cupcakes to celebrate the day.  They are a recipe used by Magnolia Bakery in NYC.  I thought they turned out pretty tasty.  I also used the same recipe to make his smash cake.

Magnolia Bakery's Vanilla Cupcake

Candy Dipped Grapes

HAPPY NEW YEAR!!

We stayed home and had a steak dinner and a side dish using our new Perini Ranch Steakhouse cookbook we received for Christmas.  We didn't celebrate with champagne, but we did have grapes.  And let me tell you, the picture doesn't do these justice.  They are so good...and SO ADDICTIVE!!  (And super simple!)  I think they would be a great addition to any tea I am hosting in the future.

Candy Dipped Grapes

white almond bark

grapes, washed and dried of any remaining water

No way for exact measurements since it depends on how many grapes you have.  Melt almond bark according to package directions.  Dip grapes into almond bark to coat and place on wax paper to cool.  Once almond bark is set, store in refrigerator and serve cold.