Friday, April 5, 2013

BBQ Chicken Pizza

Who doesn't love Pizza?  Okay, okay, I know there are those out there that don't.  BUT I'm not one of them!  I love all kinds of pizza.  Pizza buffets are the most dangerous to me.  Too many choices and it'd be a shame to leave a slice behind!  That is why I was so happy to make this recipe.  I was even happier it turned out better than I'd hoped for.

BBQ Chicken Pizza:

Adapted from a recipe on thecountrycook
Servings depend on how big you roll the pizza out and how you cut it.


  • 1 tube refrigerated pizza dough
  • 1/2 cup of your favorite BBQ sauce
  • 2 cups grilled chicken, fajita style
  • 10 slices bacon, cooked and crumbled
  • 2 cups shredded mozzarella cheese
  • 1 medium onion, chopped and sauteed
  • Ranch dressing (to taste)


  • Preheat oven. Follow the directions on the back of the pizza dough tube for the oven temperature and how long to cook your pizza.
  • Spray your pizza pan with nonstick cooking spray.  Then spread out the pizza dough.
  • Now spread on the BBQ sauce.  Don't go crazy with it.  The BBQ sauce can overpower the rest of the flavors.  A light coating on the dough will work fine.  If you don't use the full half cup don't worry.
  • Add on your crumbled bacon, sauteed onions, and fajita grilled chicken breasts.  
  • Spread the mozzarella on top.
  • Bake in the oven according to refrigerated pizza directions (until crust is golden and
  • cheese is melted and bubbly).

This pizza is sure to please those that love BBQ.  I personally can't wait to make this again!

Shared at the following wonderful parties!  Foodie Friends Friday, Friday Flair

Wednesday, April 3, 2013

New York Style Cheesecake

New York style cheesecake has got to be one of my favorite cheesecakes.  It's so versatile   Add a different topping and it changes the flavor of the cheesecake.  Not to's CHEESECAKE! Weee!  I could totally go on a sugar high with cheesecake.

New York Style Cheesecake

Adapted from foodess
Makes 8 large slices,or 12 smaller ones

Ingredients You'll Need:

For crust:
  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

For Cheesecake:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla

Directions on how to make the:

  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.


  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour the cheesecake batter into the crust. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.

This cheesecake is wonderful.  I used cherry pie filling on top for the picture above but you can use so many different kinds of toppings.

Tuesday, April 2, 2013

Corn And Basil Pancakes

I took a nice couple days off.  After everyone here at home has been sick with one thing or another, I needed a 'me' day.  Fortunately it happened on April Fools Day so I was spared the usual jokes and pranks that occur on such a day.  

But enough about me! Lets talk about these wonderful corn and basil pancakes.  These are the perfect savory breakfast or they make a fantastic dinner.  The other day we had breakfast all day.  Meaning, each meal had a 'breakfasty' feel to it.  We ended with these pancakes.  And might I say wow?  You'll love the flavors this meal brings to the table.

Corn And Basil Pancakes

Adapted loosely from a recipe found on Eating Well
Servings: About 12 pancakes
Total Time: 30 minutes

Ingredients You'll Need:

  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups fresh corn kernels (frozen works too)
  • 1 Tablespoon basil basil
  • 1 lb pork sausage
  • 1 teaspoon oil (for skillet)
  • Your favorite pancake syrup


  • In a nonstick skillet, cook the sausage until no longer pink.  Set aside.
  • Whisk flour, milk, eggs, oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil, and sausage.
  • Brush a large nonstick skillet lightly with oil; heat over medium heat until hot (but not smoking). Using about 1/4 cup batter for each, making them about 5 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 12 cakes total. Reduce the heat as necessary to prevent burning.
  • Serve with a side of pancake syrup or pour over the top.  

I just love these pancakes! They are just so darn good.  Try them and I'm sure you'll love them too!


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