Delicious Chicken Alfredo Pizza

Chicken Alfredo Pizza

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 1/2 cups cooked or grilled, shredded chicken
• 2 Tbsp butter
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1 Tbsp flour, plus more for dusting
• 1/2 cup + 2 Tbsp heavy cream
• 1/2 cup + 2 Tbsp whole milk
• 2 oz finely shredded Parmesan cheese (1/2 cup)
• Salt and freshly ground black or white pepper, to taste
• cornmeal, for dusting
• 4 oz shredded Mozzarella cheese (1 cup)
• 6 slices bacon, cooked and chopped
• 1 Tbsp extra virgin olive oil
• 1 1/2 Tbsp chopped green onions

Directions

• Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
• Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
• To assemble pizza:
• On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.
• Recipe Source: Cooking Classy

Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa

Grilled Chicken Soft Tacos with Spiced Mayo and Avocado Salsa

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients: 

For the chicken:
• 1/2 teaspoon grated lime zest
• 1/2 teaspoon ground cumin, divided
• Salt & pepper, to taste
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 large yellow onion, peeled and cut into 3/4-inch pieces (3-layer stacks)
• 1/2 cup mayonnaise
• Juice from 1 lime
• 1 teaspoon hot sauce
For the Avocado Salsa:
• 2 large avocados, peeled, pitted and diced
• 2 medium Roma tomatoes, seeded and finely diced
• 3 green onions, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped cilantro
• 1/4 teaspoon hot sauce
• Extra virgin olive oil
• 8 flour tortillas

Procedure: 

If using bamboo skewers, soak them in water at least 30 minute before starting. If using metal skewers, skip this step.

Preheat grill to medium heat, about 350 to 450 degrees F.

Meanwhile, in a large bowl, combine the lime zest, 1/4 teaspoon of cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the chicken pieces into the bowl and toss to combine until evenly coated with the seasonings. Thread the chicken and onion onto skewers.

In a small bowl, whisk together the mayonnaise, 2 tablespoons lime juice, 1 teaspoon hot sauce, and the remaining 1/4 teaspoon cumin. Stir in water, 1 teaspoon at a time, until the mixture reaches a consistency where it can be drizzled.

In another bowl, toss together the salsa ingredients and season with salt to taste.

Brush the skewers with oil and sprinkle with salt and pepper. Grill directly over the heat, covered, for about 8 minutes, turning occasionally. Remove from the grill and let rest for 3 minutes. Meanwhile, lightly grill the tortillas for 1 to 2 minutes to warm, turning once. Slide the chicken and onions off the skewers onto a large platter, and let everyone assemble their own tacos with the mayo and salsa.

Recipe Source: Weber's New Real Grilling

Caramel Apple Cheesecake Crumble Bars

INGREDIENTS:

Crust
1 cup all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup unsalted butter (1 stick), softened

Cheesecake 
8 ounces cream cheese, softened (use brick-style, lite okay)
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract

Apples
about 2 cups small dices apples (from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala)
2 tablespoon granulated sugar
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg

Crumble 
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup old-fashioned-whole rolled oats (not quick-cook or instant)
6 tablespoons unsalted butter (3/4 of 1 stick), softened

Caramel
1/2 cup+ (salted) caramel sauce, for drizzling (homemade salted caramel, or storebought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
ice cream, optional for serving

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
2. Crust - In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
3. Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust. Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
4. Cheesecake - In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
5. Apples - Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
6. Crumble - In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
7. After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
8. Lightly and evenly sprinkle the apples.
9. Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
10. Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
11. Caramel - After 30 minutes, evenly drizzle with (salted) caramel sauce. Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don't slice bars too early because you'll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve. Bars will keep airtight at room temp for up to 1 week, or in the freezer for up to 6 months. Optionally serve with ice cream.

Baked Mozzarella Cheese Sticks Recipe

INGREDIENTS

1 package string cheese

1 cup panko

1 cup Italian bread crumbs

1 cup flour

2 eggs

2 tablespoons milk

2 tablespoons butter

marinara or pizza sauce

PROCEDURE: 

Unwrap string cheese and cut in half. Put equal amounts of panko and Italian bread crumbs to a bowl and mix together. Beat together 2 eggs and a little milk with a fork. Put flour in a third bowl and roll each piece of cheese in the flour. Dip the flour coated cheese in the egg mixture and then coat with the bread crumb mixture. Place mozzarella sticks in the freezer for about 30 minutes. Remove the mozzarella sticks from the freezer and place them on a baking sheet. Melt butter and drizzle it over the mozzarella sticks. Bake at 400°F for about 8-10 minutes. Dip mozzarella sticks in marinara or pizza sauce.

Crock Pot Cinnamon Roll Casserole

Ingredients

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• 1/2 cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm.

Turkish Pizza Bread

Turkish Pizza Bread

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

What You Will Need

• 2 loaves Turkish bread, medium thickness
• 3 tbsp olive oil
• 2 cups feta cheese
• 1 1/2 cups grape tomatoes
• 1/2 cup pitted olives, kalamata or black
• 8 fresh basil leaves

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut each loaf in half (lengthwise) so you have 4 flat pieces. Drizzle the bread with olive oil.
3. Evenly crumble the feta cheese over the bread.
4. Slice the grape tomatoes and olives in half and place on top of cheese.
5. Bake in the oven for 10-15 minutes until the cheese is melted.
6. Remove from the oven and sprinkle fresh basil leaves on top. Enjoy!

Spooky Skeleton Cupcakes

Spooky Skeleton Cupcakes

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

What You Will Need

• 125g soft margarine
• 125g granulated sugar
• 2 large eggs
• 125g self raising flour
• 1 tsp vanilla essence
• 1 tub creamy vanilla frosting
• Assorted candy for decoration

Instructions

1. Mix the margarine and sugar together until light and fluffy.
2. Beat in the eggs one at time together with a tablespoon of flour.
3. Add the vanilla essence and fold in the remaining flour.
4. Line a cupcake tin with paper cases and half fill each case with the mixture.
5. Bake in an oven preheated to 350 degrees Fahrenheit for 12 minutes or until golden.
6. Remove and cool on a wire rack.
7. Decorate with the vanilla frosting and candy. We spread the vanilla frosting on top of our cupcakes. Then we used two chocolate chips for the eyes, raisins for the nostrils, and three candy corns for the teeth.