Barbecued Chicken Pizza

Better Homes and Gardens, Annual Recipes 1998
www.betterhomesandgardens.com

1 10-oz pkg refrigerated pizza dough

1/2 of a 32 container (about 2 cups) shredded cooked chicken in barbecue sauce (I baked 1/2 lb chicken breast with seasoned salt. Then, I shredded the chicken and added some barbecue sauce)
1 8-oz pkg shredded four or five-cheese pizza cheese
1/4 cup snipped fresh cilantro

My personal touch: Red onion strips

Lightly grease a 15x10x1-inch baking pan. Unroll the pizza dough into greased pan, pressing out the dough with your hands to a 12x10-inch rectangle. Build up the edges slightly. Bake dough in a 425 F oven for 7 minutes. Remove from oven.

Spread the shredded cooked chicken in barbecue sauce evenly over the hot crust. Sprinkle cheese and cilantro over chicken. Bake 12-15 minutes or until lightly browned. Cut into wedges.

Makes 6 main-dish servings

Bran Muffins

Cooks Illustrated
www.cooksillustrated.com

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Adjust oven rack to lower middle position and heat oven to 375 F.

Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.

Add brown sugar,  increase speed to medium-high and beat until combined and fluffy, about 1 minute longer.

Add eggs one at a time, beating thoroughly before adding the next.

Beat in vanilla, molasses and sour cream until thoroughly combined and creamy, about 1 minute longer.

Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin, each mold measuring 1 cup) with cooking spray.

Divide batter evenly using ice cream scoop or spoon.

Bake until a toothpick inserted in center withdraws cleanly of with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Makes 12 small muffins or 6 jumbo muffins

Note: I used coconut oil instead of butter. I got 18 regular muffins and only baked them for 15 minutes and they were ready.

Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings

Slow-Cooker Hula Chicken

Taste of Home Magazine
www.tasteofhome.com

6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce

Cut 3 bacon strips in half, cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-quart slow-cooker. Top each thigh with a half a piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on Low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Yield: 6 servings

Soft and Chewy Granola Cookies

Pillsbury, Cookie Recipes to Treasure
www.pillsbury.com

3 cups rolled oats
1 1/2 cups Pillsbury's BEST all-purpose or unbleached flour
1 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
1 1/2 teaspoons vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower nuts (I used shelled pumpkin seeds)

Heat oven to 375 F. Lightly greased cookie sheets. Lightly spoon flour into measuring cup; level off. In medium bowl, combine oats, flour, wheat germ, baking powder, salt; mix well. Set aside. In large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Add raisins, almonds, sesame seeds and sunflower nuts; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375 F for 7-8 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes 5 dozen cookies

HIGH ALTITUDE- ABOVE 3500 Feet. No change.

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Five-Spice Apple Cookies

Cookie Recipes to Treasure, Pillsbury
www.pillsbury.com

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each: ground allspice, ground cardamon and ground ginger and nutmeg
2 cups rolled oats
1 cup (1 medium) apple, shredded

Heat oven to 375 F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine or butter until light and fluffy. Add vanilla and eggs, blend well.
Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, allspice, cardamon, ginger and nutmeg; mix well. Stir in oats and apple. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake at 375 F for 9-11 minutes or until light golden brown. Cool  1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE -Above 3500 feet: No change.

My personal touch: Since I love nuts, I would add 1/2 cup chopped walnuts.