ANGIE'S HOMEMADE PIZZA WITH EVERYTHING!

A few week ago I was visiting a friend who I have recently reconnected with.  She invited me and my 3 1/2 year old son over for a "playdate" with her and her 2 1/2 year old daughter.  She made homemade pizza for lunch, which is something I haven't made in a very long time.  She inspired me to create this recipe for me and my family.  It was a huge hit!  So thank you Michelle and Olivia for the fun time we had together, and also the inspiration for this new family favorite!  

Angie's Homemade Pizza with Everything! :

1 tube Pillsbury refrigerated pizza crust (I used the thin crust)
1 jar pizza sauce (I only used about half of the jar)
1/2 lb ground turkey sausage, cooked
1 small pkg turkey pepperoni
1/2 cup diced ham
1/2 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced red onion
1 small can sliced black or green olives ( I used both!)
 4 cups shredded mozzarella cheese
Italian seasoning

Unroll pizza crust and place on a 10in x 15in baking sheet. ( I used my Pampered Chef Large Bar Pan)  Poke holes in crust with a fork.  Bake @ 400 degrees for 5 minutes.  Remove from oven and spread pizza sauce on crust.  Top with turkey sausage and then half of  the mozzarella cheese. (This keeps the sausage from rolling off the pizza!)  Then top with the remaining toppings, and top off with the rest of the mozzarella cheese.   Sprinkle the top of the pizza with the Italian Seasoning.  Bake for 10-15 minutes or until crust is brown and the cheese is melted.

YUMMY CHICKEN SALAD

Yesterday in the mail I recieved a coupon booklet from Kroger. There was a recipe on the back page for Chicken Salad. I have tried many Chicken Salad recipes, but this is now one of my favorites. It is VERY simple, yet YUMMOLICIOUS! I did add red grapes to the recipe because they were on sale this week, and I just love red grapes! You could also add raisins, or dried cranberries if you like instead of the grapes. Give it a try, and make it your own!

Yummy Chicken Salad:

3 large chicken breasts cooked and shredded (I used meat from one rotisserie chicken)
1/4 cup onion, chopped (I used red onion)
1/4 cup green bell pepper. chopped
1/4 cup celery. chopped
1/4 cup sliced or slivered almonds
1/4 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/4 cup red grapes, sliced (my addition, this is optional)
1 cup mayo
Salt and pepper to taste

Combine the chicken, onion, bell pepper, almonds, pineapple, sweet relish and celery in a bowl, and mix well. Add the mayo and mix to coat. Chill, covered, until ready to serve. Refrigerate any leftovers. Serves 6

DAD'S FAVORITE COOKIES

On May 29th 2010, my Dad passed away.  He would have celebrated his 74th birthday on August 8th.  For those of you who knew my Dad well, you know he LOVED coffee!  More than that, he loved peanut butter cookies dipped in his coffee.  So in memory of my Dad, my son and I baked a batch of peanut butter cookies on his birthday.  I used a recipe I found a few years ago on allrecipes.com.  Of course I modified it just a bit, but the end result was soooo good!

The Whole Jar of Peanut Butter Cookies:

1/2 cup butter, softened

1/2 cup butter flavored crisco

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract

1 18-ounce jar peanut butter

2 cupss all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt
1 cup chopped peanuts (optional)

In a large bowl, cream butter, crisco, white sugar, and brown sugar until smooth. Add the eggs, egg yolk, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt, stir into the peanut butter mixture. Finally, stir in the peanuts if desired. Refrigerate the dough for 1 hour.

Preheat oven to 350 degrees, lightly grease cookie sheets.

Roll dough into walnut sized ball. Place on the prepared cookie sheets and flatten slightly with a fork. Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheets before removing to cool completely on a rack. These cookies taste great when slightly undercooked.



This recipe is linked to: Friday Favorites hosted by Simply Sweet Home

CROCKPOT "DUMP" CHICKEN

I got this idea from a page on Facebook.  I don't know the name of the person who posted it, but it really sounds like a GREAT idea!  I have not tried this yet, but the next time I find chicken on sale I'm definitely gonna give it a try!  Try it out and let me know what you think!


CROCKPOT “DUMP” CHICKEN

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1-gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge, DUMP it into your crockpot, and cook it!

All the recipes can be made with approximately 1 to 1.5 pounds of chicken (4 to 8 pieces of chicken, any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless). Use boneless/skinless chicken breasts to keep it healthier. This is a perfect way to take advantage of chicken that’s on sale! Prep it all when you get home from the grocery store, put it in the freezer, and you have several (or many) meals ready to go in the crockpot!

Dump the contents of the bag in your crockpot and cook on low for approximately 6 to 8 hours.

(You may have to adjust the time for your own taste preferences, the pieces of chicken you are using, the other ingredients or your own crockpot as some pots cook hotter than others. I always recommend the first time you should follow the recipe as written, and then you can make adjustments the next time to fit your preferences.)

DUMP BBQ JELLY CHICKEN

3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt

NOTE:
Strawberry, peach, and apricot also work well


DUMP CHILI MAPLE GLAZED CHICKEN

2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder


DUMP CITRUS GINGER CHICKEN

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)


DUMP CRANBERRY CHICKEN

2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon


DUMP CREOLE CHICKEN

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 can Whole Tomatoes* -- 14 oz
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce -- Optional

* Chopped and undrained


DUMP GARLIC DIJON CHICKEN

2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice


DUMP HERB WINE CHICKEN

1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper


DUMP HONEY GINGER CHICKEN

4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives


DUMP HONEY GLAZED CHICKEN

1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey


DUMP HONEY SESAME CHICKEN

1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic


DUMP LEMON AND GARLIC CHICKEN

2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper


DUMP LEMON MARINADE CHICKEN

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion


DUMP PEPPER LIME CHICKEN

1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt


DUMP RASPBERRY CURRANT CHICKEN

1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly


DUMP RUSSIAN CHICKEN

2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix


DUMP SPICED CITRUS CHICKEN

2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt


DUMP SPICY SWEET GLAZE CHICKEN

2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco


DUMP STICKY CHICKY

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup


DUMP SWEET AND SOUR CHICKEN

1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic


DUMP SWEET AND SPICY CHICKEN

1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa


DUMP TERIYAKI CHICKEN

1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced garlic