BBQ Chicken Pizza

This past weekend I attempted to make my very first handmade pizza. Well, almost handmade. I didn't make the dough, I bought frozen. I am not that good, yet!

I got the recipe for a BBQ chicken pizza from the Gooseberry Patch blog. The recipe is also featured in their cookbook, 101 Homestyle Favorites. If the rest of the recipes in the book are as easy as this one, I'll definitely be ordering it.

This pizza was super simple and really very good. The only change I will make for next time is to use thin crust instead of regular crust, and maybe make it round. :)

Ingredients

12-inch Italian pizza crust
3 c. cooked chicken, shredded
1 c. barbecue sauce
1 c. shredded mozzarella cheese
1/2 c. shredded Cheddar cheese

Directions

1. Place pizza crust on a lightly greased 12" round pizza pan.

2. Combine chicken and barbecue sauce; spread on pizza crust.

3. Sprinkle with cheeses.

4. Bake at 450 degrees for 8 to 10 minutes, or until cheeses melt and crust is crisp. Serves 4.

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Check out 101 Homestyle Favorites for more yummy recipes.

Chicken Pot Pie

I'm back with a little tweak to the blog. Not only will I be baking here, but I'll be cooking as well. I am not the greatest of cooks, so I am looking forward to learning some staple recipes that I can whip together when company comes to visit. Maybe some will even be healthy too.

Last weekend I attempted a brand new, healthy dish: Homemade Chicken Pot Pie!

I got the recipe for this pot pie from an older cookbook, Change One.

The recipe was very easy to follow, but took me forever to get all of the ingredients together. While the recipe said it would take 35 minutes it took me an hour and a half, though that could have also been due to me burning the first batch of frozen dough.

I have never worked with frozen dough before, so I wasn't really sure how much time it would take to bake it. The recipe said 5-7 minutes, but my dough was so thin so I put it in for 5 minutes. It was too long. My dough was burnt to a crisp. Sorry, I didn't take a picture of my burnt dough, but believe me it was burnt.

For the second batch I doubled over the dough to make it thicker and cooked it for 5 minutes. That did the trick. The dough looked almost exactly like the one in the book. Yay!

Each little pot pie was not only the perfect size, but a total meal with chicken, peas, onions, and carrots. I just added a small side salad to the meal and it was perfect!

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Check out Change One for the recipe. It is both yummy and healthy!

Chocolate Covered Pretzles

Things have been a little quiet on the cooking front lately. I apologize for that. Things are finally starting to die down after the holidays, so I'm ready to start cooking again.

I did receive two new cookbooks for Christmas: a vegetarian cookbook and a slow cooker cookbook. I am working my way through them and marking great new recipes to try. Hopefully I'll get my butt in gear and start cooking soon.

I did make a little something sweet for Christmas presents.

My chocolate covered pretzels turned out pretty good. I did have one tiny problem with burning the white chocolate chips, so that is why they became milk chocolate with sprinkles. I think the white chocolate would have looked better, but they tasted good. I guess that is the most important thing!

Peanut Butter and Chocolate Bird Nests

I've been experiencing a money crunch lately, so I've had to become inventive (and cheap) with my desserts.

This recipe came about one night while I was craving something sweet. I was actually craving some peanut butter thumbprint cookies, but knew I didn't have any Hershey's Kisses laying around. I took a peek in my cupboard and came across ingredients for peanut butter cookies with a little chocolate treat in the middle.

Ingredients

1 cup peanut butter

1 cup of sugar

1 large egg

A few handfuls of chocolate chips

Directions

1. Mix sugar and egg together, then add peanut butter.

2. Form into 1" balls and place 2" apart on a cookie sheet.

3. Bake on 350 degrees for 10-12 minutes.

4. As soon as cookies are out of oven, place a few chocolate chips in the center of the cookie, pushing down slightly to make a little hole.

5. Let cookies cool a few minutes before removing them from the cookie sheet. This will let the chocolate chips set.

Ta Da! Little peanut butter nests with chocolate eggs. You could also use nuts, red hots, or any other kid of small candy for your eggs.

Shepherds Pie

This was my very first Shepherds Pie ever. I never had the opportunity to try it while I was in England, because it is made with beef and I don't eat beef. But, as I was flipping through the latest Country Living magazine, I noticed a leaner Shepherds Pie recipe that was made with turkey burger instead of beef. I knew I had to make it.

Yummy. It turned out great! Of course, it took me double the time that the recipe said it would take, so I didn't eat until 2 hours later, but it was worth it. The potatoes reminded me of a potato pancake and the meat/veggie mixture was perfect.

The only thing I might change the next time I make it, which will be over the Thanksgiving holiday, is to add a little salt to my meat.

Check out the October issue of Country Living for the recipe. You'll love it!

Vampire Cookies

This week, I thought I'd get you ready for October and Halloween, and share with you some super cute and very easy to make vampire cookies.

These aren't 100% homemade, I did use a cookie mix, but they were still fun to make.

Ingredients

Betty Crocker sugar cookie mix
Wilton red decorating icing
Lip shaped cookie cutter (I used Wilton's Comfort Grips "Hot Lips")
Good and Plenty (white only)


Directions

1. Mix sugar cookies according to directions for cutout cookies.
2. Roll dough until 1/4 inch thick.
3. Cut cookies with lip shaped cookie cutter and place 1 inch apart on ungreased cookie sheet.
4. Cook sugar cookies according to directions for cutout cookies.
5. Let cookies cool completely.
6. Coat cookies with a thin layer of red icing.
7. Using a toothpick, draw a line through the center of the red icing to separate the top and bottom lip.
8. Place two white Good and Plenty candies (the fangs) under the toothpick line.

I really got "bitten" by the baking bug while I was making these cookies, and thus the idea for a baking blog was born.

The cookies were originally inspired by the awesome '80s movie, The Lost Boys, but would be perfect for any Halloween/vampire related party. They would be especially fun for a Twilight/New Moon premier party!

I was pleasantly surprised at how well they turned out. A few got a little crispy on the bottom, but overall they turned out really well. 

Apple Brown Betty

Welcome Fall!!!

Fall is, hands down, my favorite season of the year. Not only is football season in full swing, but the weather is finally cooling off and the leaves are starting to fall, which means no more grass cutting. Yay!!! And of course, Halloween is just around the corner.

The one food I associate the most with fall is the apple. I love apples. I'd find a way to eat them in every dessert if I could. So, when I found this recipe for apple brown betty on Gooseberry Patch's new blog I couldn't resist trying it.

Ingredients
3 lbs. apples, cored, peeled and cut into eighths (I used Granny Smith)
10 slices bread, cubed
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
3/4 c. brown sugar, packed
1/2 c. butter, melted
Garnish: whipped topping

Directions

1. Place apples in a slow cooker.

2. Combine remaining ingredients; toss together and sprinkle over apples.

3. Cover and cook on low setting 2 to 4 hours.

4. Garnish with whipped topping. Makes 6 to 8 servings.

I actually had all of these ingredients in my house so I didn't have to spend any money on this, and boy am I glad about that.

I was not very impressed with this recipe. Maybe it was the fact that I couldn't figure out exactly how much 3 lbs. of apples was, so I might have put too many in the crockpot. But after the entire 4 hours, the apples were still hard. I was afraid to let it cook any longer because the bread closest to the bottom was starting to get really mushy, and I hate mushy things.

It wasn't terrible, but it really wasn't great either. I will be trying another recipe from Gooseberry Patch soon. I know they are a great company with awesome cookbooks and crafts. I think I just picked a bad recipe.

Cracker Toffee

This is one of those recipes that sounds really weird and possibly gross, but is really good, if it is done correctly.

Ingredients

40 saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips (I used milk chocolate)
3/4 cup chopped nuts (The recipe calls for pecans, but I used walnuts)


Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with tin foil and then with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes.
4. Immediately pour over saltines and spread to cover crackers completely.
5. Bake at 400 degrees F for 5 to 6 minutes.
6. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes.
7. Spread melted chocolate and top with chopped nuts.
8. Cool completely in refrigerator (I let it sit overnight) and break into pieces.

My first batch turned out perfect. The toffee glaze and chocolate were evenly distributed and cooked just right.

The second batch was not so great. I think I left it in too long, plus the crackers shifted in the oven so some of them were burned on the bottom. They actually tasted like burnt crackers. Yuck! Next time I am going to watch to make sure the crackers don't shift when I lay them in the oven and get scrunched up in one corner.

Football Shaped Cupcakes

Just in time for the start of football season, here is one more football baked good! 

These football cupcakes were made using a store bought cake mix, but you could use any cake/cupcake recipe you want. 

Materials

chocolate cake mix

oval or football shape cupcake pan 

powdered sugar

strainer

1 piece of cardstock paper

exacto knife or scissors

Instructions

1. Make chocolate cake mix as instruction on box. Pour cake mix into lightly greased football molds. Bake according to instructions.

2. Let cupcakes cool completely. Run knife along edges and bottom of cupcakes and pop out each football cupcake.

3. Trace football shape onto cardstock and cut out to match the the size of your cupcake. I placed my cupcake directly onto the cardstock and traced around the edges for the shape (3-1/2 in. length x 2 in. wide).

4. Draw football stitching onto template and cut out using an exacto knife or scissors.

5. Place cardstock football shape onto the top of the cupcake.

6. Using a strainer with a small amount of powdered sugar, lightly tap powdered sugar over template.

7. Take your fork, and enjoy your football treat!

I made these cupcakes for last year's Super Bowl, where the Steelers were victorious!!! 

I had big plans for these cupcakes. I was going to make 2 dozen and take them to work, the Friday before the Super Bowl, to give to all of the UPS & Fed Ex drivers (they talk football to me all season long and were all rooting for the Steelers, for me)! Unfortunately, the cupcakes didn't turn out as planned.

The main problem was that the cupcakes got stuck in the molds. I thoroughly greased each mold, so I'm not sure what happened. Maybe it was the mix. Anyway, I could only salvage the one cupcake for these pictures, and even this one has lumps and missing chunks.

I really like the simplicity of the cupcake. I'm not a huge fan of a ton of frosting, so I really want to make these work. I think I'll give these another try this season and go with a homemade recipe this time. I'll be sure to post how the next batch comes out.

Football Cookies

Okay, so apparently I'm not ready to start baking 100% homemade just yet. This was such a cute recipe that I found on Pillsbury.com I just had to try it.

Photo courtesy of Pillsbury.com.

Ingredients
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (1 lb) chocolate creamy ready-to-spread frosting
White decorating gel

Directions
1. Heat oven to 350°F. Freeze dough 30 minutes.
2. Cut dough into 1/4-inch slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart.
3. Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Spread frosting over cookies. With white decorating gel, draw laces on each football.



These were super easy to make, but the decorating was not so easy. I used Wilton's fondant icing writer and it got clogged about every three cookies. It was okay though, because the entire time I was decorating them I was laughing thinking of Ace Ventura and Ray Finkle. . . "Laces Out"!

I think the girls on my fantasy football league will really enjoy them.

Happy Football Season! Go Steelers!!!