Variation on a favorite - or - Chicken, Bacon Alfredo Pizza!

Have you ever noticed that when you do something over and over it becomes mundane and you get to the point where you don't even notice it anymore? You don't recognize the nuances that made it special in the first place - those things that first drew you to enjoy it. Take pizza for instance. I recall my first ever pizza. It was at a mom & pop joint in rural Soda Springs, Idaho. It was in the mid 70's. It was HUGE! And it was covered with melted cheese, wonderful marinara, sliced olives and pepperoni galore. From that first bite - I was hooked. I've had lots of different kinds of pizza - but we always wander back to that classic favorite - pepperoni.

While visiting with family this summer - our daughter and son-in-law made a bar-b-que chicken pizza. It was nothing less than amazing. Last night I spread my wings a bit and made a 'from scratch' chicken, bacon alfredo pizza. I'm sorry that it was gone before I even had a chance to take a picture of it - but let me share the recipe.

PIZZA DOUGH

2+ cups white flour
1/2 c. whole wheat flour
1 c. very warm water
2 T. olive oil
3/4 tsp. salt
1 T. brown sugar
1 T. white sugar
1 T. yeast

Combine all dry ingredients in a bowl and stir quickly to combine. Add wet ingredients and mix well. Add enough more flour to make a soft dough. Knead until smooth and elastic. Cover and let rest on the counter or in a warm spot for about 10 minutes. If using a pizza pan - spray with nonstick cooking spray and dust with cornmeal. Roll and stretch the dough to fit the pan. (this makes enough for a LARGE pizza).

While dough is resting - cook 2-3 chicken breasts with your favorite seasoning. I use garlic powder and Lawry's seasoned salt on mine - along with a little pepper. When the chicken is almost done - I cut it into bite-size pieces and finish cooking. Cook 4-6 slices of bacon till crisp - blot with a paper towel to get rid of excess grease, then break into bite-size pieces.

Using your favorite alfredo sauce generously spread over the dough. Add grated mozzarella, cheddar and monterey jack cheese over the sauce. Top with cooked chicken, bacon, chopped green onions, chopped or shredded green/red peppers, sliced olives and fresh tomatoes.

Bake at 400 degrees for about 20 minutes.

It was truly yummy!
Enjoy

And tell me how you spice up something ordinary to make it new and wonderful.

Fudge Jubilees, Italian Casserole and other good things!

I promised I would share some of our families favorite foods...something that always seems to end up on the table when we gather. First - which there are no pictures of - is some nummy steaks cooked on the grill. Medium rare to medium with some garlic powder and Canadian Steak seasoning. Makes my mouth water just thinking about it.
And then there are Fudge Jubilees! This is a pan full of happy! Here's the recipe:
1 c. butter - softened
2 eggs
2 c. brown sugar
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
2 1/4 c. flour
3 c. quick cooking oats
Combine the above ingredients in a large mixing bowl. It will be a stiff dough and will look like this:

Divide the dough into thirds. I do it right in the mixing bowl - like this:

Using a jelly roll pan that has been sprayed with nonstick cooking spray - use 2/3 of the dough and press it into the pan using your fingers. Leave a slight ridge around the edge.

Next comes the FUDGE part: In a small sauce pan, combine the following and heat over low - just until everything is melted together.
1 c. chocolate chips (I use milk chocolate)
1 can sweetened condensed milk
2 tsp. vanilla
2 Tbs. butter
1/2 tsp. salt

Pour it over the oatmeal mixture - like this:

Using the remaining 1/3 dough - remove a spoonful at a time, flatten it out with your fingers and lay it over the fudge.

Bake at 350 for 15-20 minutes or just until slightly browned. Don't overcook as the fudge part will become more like a brownie and less like 'hot fudge'!

Italian Casserole has become another family favorite. It is easy and it's filling!
1/2 lb hamburger/ground chuck
1/2 lb sausage
1/2-1 onion - chopped
1 can/bottle of your favorite spaghetti sauce
1/2 box Penne pasta - cooked
Parmesan cheese
1 large container of skim Ricotta cheese
2 c. grated mozarella cheese
In a large skillet brown the burger and the sausage, adding the chopped onion part way through cooking. Cook till the onion is tender - drain. Add the spaghetti sauce and the drained pasta and mix well. Using a large casserole dish - spray with non-stick cooking spray and pour in half of the meat mixture. Spoon half of the ricotta cheese over the mixture, sprinkle with parmesan cheese and end with a layer of mozarella cheese. Repeat layers. Cover and bake at 350 for about 30 minutes or until bubbly and hot all the way through.


Add a little Caesar Salad -

...and some french bread and you have one of our favorite meals.

For a Memorial Day party I whipped up a batch of Rice Krispie Treats. But these are special Rice Krispie Treats. Add a full bag of Peanute Butter M&M's to it when you are stirring them together. When you put them in the pan - don't squish them down hard in the pan - just drop it in - spread it out and let it be. They will be light and fluffy and oh so good!

Let me know what you think and share one of your family favorites!

Strawberry Fluff n'Stuff!

So - I've been off of work for spring break for a week now - 2 days left. I had grand plans of cleaning (yea, right!), organizing (maybe just a smidge), immersing myself in journaling and studying my scriptures (I wasn't 'immersed', but I did better than normal) and exercising EVERY DAY! LOL! That's the best one yet! BUT - I did come across a new recipe to try - in all places - our HyVee Grocery ad. I made a few ingredient adjustments to make it lower in fat and as sugar-free as possible - and I have to say - it's quite yummy! Fresh strawberries between layers of strawberry goodness (almost like a mousse)and a crust of oreo cookies. I'm not sure it will forever take the place of a strawberry pie - but it will certainly keep a favored spot in my recipe file.



Do you want to make it?
Strawberry Layered Dessert
2/3 c. boiling water
2 c. Oreo cookies, finely crushed (about 20 cookies)
1/4 c. butter, melted
1 3 oz. pkg. sugar-free strawberry jello
1 8 oz. pkg. fat free or reduced fat cream cheese
1 8 oz container fat free Cool Whip
1 pound strawberries - sliced
Optional - blueberries
In a small bowl, stir boiling water into dry gelatin and mix at least 2 minutes or until completely dissolved. Cool 5 minutes stirring occasionally.
Meanwhile, mix cookie crumbs and butter; press into a 9" spring-form pan. Set aside. (I didn't want to get my spring form out - so I just used a pretty plate, you could also use a deep-dish pie plate).
In a large bowl, beat cream cheese on medium speed until creamy. Gradually add prepared gelatin mixture, beating well after each addition. Gently stir in 2 cups of whipped topping. Divide mixture in half.
Top cookie mixture with half of gelatin mixture. Layer 2 cups of sliced strawberries over gelatin mixture and top with remaining gelatin mixture (aka - fluff!). Top with remaining Cool Whip. Garnish with remaining strawberries and blueberries, if desired.
Chill to keep.

A little piece of heaven!

This isn't just a chocolate chip cookie....this is a little piece of heaven! Especially warm from the oven. Enjoy!

Triple Chocolate Chip Cookies

Cream together the following:
3 sticks butter - softened
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
Mix together then add to the above mixture:
4 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
When well mixed, add:
1 pkg. milk chocolate chips
1/2 pkg. semi-sweet chocolate chips
1/2 pkg. white/vanilla chips
Combine well. Bake at 350 for 10-12 minutes. Remove from the oven when they still seem a little gooey or soft. Let rest on the cookie sheet for about 2 minutes, then remove to a cooling rack!

Don't make these if you are attempting to diet! But if you are you are up for giving most of them away - and enjoying what's left in moderation - go for it!