Barbecue Chicken Pizza

It looks better in real life. I got my ingredients at Fresh & Easy. Today is the first time I've ever been there. It's a dangerous place. My blackberries were halfway gone before I even got home. 

Ingredients:

Pizza dough (store bought or homemade)

Fully cooked chicken

Barbecue sauce

Mozzarella cheese

Olive oil

Most pizza doughs need to "rest" for awhile. Use this time to preheat the oven to 450. Then, slice up your chicken and pour barbecue sauce on it. Mix it up really well. Slice your mozzarella into thin slices.  

Once your dough is rested, stretch it out into a crust. Pizza doesn't have to be round to taste good. 

Now just put your toppings on. Start with barbecue sauce. Spread it out just like you would with pizza sauce. Then cheese, then chicken and onion if you remembered it. I didn't. Brush a little olive oil onto the crust. Bake 8-10 minutes or until the crust is slightly browned and the cheese is hot and bubbly. Eat it for dinner while you watch the Mavs beat the Heat. Sorry Sarah. 

One Bowl Cupcakes for Two

I love anything mini. My mother in law sent me this cute little mini set.

Loot at these scissors! I'm a giant!

Obviously I had to make something mini with my new mini things. And I just happen to have mini cupcake pans. How convenient. How convenient that my husband also happens to be in Vegas for the night and I don't have to share. I didn't want 48 mini cupcakes (yes I did) so I found this wonderful little recipe. I also made cream cheese frosting. I don't have an exact recipe but I'll include the "ish" recipe. 

Cupcake Ingredients

1 egg white

2 tablespoons sugar

2 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup flour

heaping 1/4 teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350. Line a standard sized cupcake pan with 2 liners or a mini sized cupcake pan with 8 liners. You could also just spray the pan with baking spray. Whisk together egg white and sugar until combined. Add vanilla and melted butter. Stir until mixed. Add flour, baking powder, and salt. Stir until smooth. Stir in milk. Keep in mind that this is a mini recipe and a mini whisk or spoon is more fun. Pour batter into prepared pan. Bake at 350 for 10-12 minutes or until a toothpick comes out clean. 

Cream Cheese Frosting
1 tablespoon softened butter
2 tablespoons cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla


Beat the butter and cream cheese together until well mixed. Add the powdered sugar. Maybe start with 1/3 cup, taste it, and add more if you want it sweeter. Beat until smooth. Add vanilla. Keep beating and adding powdered sugar until you get your desired flavor and texture. Add food coloring if you want. 

Let your cupcakes cool before frosting. Look at this perfect mini cupcake!

And you only use 2 bowls so you just have this mini mess. 

After dessert, make dinner. Use your mini colander. 

Caramel Nutella Brownies

I'm posting this from my phone. We're on our way to Arizona. Obviously I packed brownies. My husband was really upset at me when I took one out and said I had to take a picture before he could eat it.

Ingredients
1/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter
1 (12.25 oz.) jar caramel ice cream topping
1 cup (or five) Nutella

1. Preheat oven to 350. Grease a 12x9 inch pan. I like to use baking spray with flour in it. Mix evaporated Milken, cake mix, and butter. Press half of the mixture into the bottom of the pan. Bake for 6 to 8 minutes. You want it to be firm enough to support caramel and Nutella but not baked all the way. While that's in the oven, be sure to lick the spoon. There's no raw eggs.

2. Remove from oven and pour about half of the caramel topping over the crust. Spoon Nutella on top of caramel. Spread the caramel and Nutella carefully over the top with a spatula until every bite will have an even amount of everything. Press the rest of the cake mix on top of that and bake for an additional 15-20 minutes.15 minutes will give you more fudge like brownies. The longer you bake them, the more cake like they are. My mom's recipe says to let them cool and then refrigerate before serving. Don't do that. Pour the rest if the caramel topping on them and eat them as soon as they won't burn your tongue.

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Everything Bagel Chips

Remember these? Same idea here, just a different flavor. I might like these ones better. 

Ingredients:
3 day old everything bagels (3 bagels that are a day old. Not bagels that are 3 days old)
Olive Oil
1 teaspoon(ish) Italian Seasoning
1 teaspoon(ish) Over the Edge Herbed Spinach
1 pinch of salt
1 pinch of pepper
1 pinch of garlic salt
Any other herbs or spices that sound good to you


1.Pre-heat oven to 350. Slice the bagels into thin slices, then cut or tear apart to make them more chip-sized. Place them on a baking sheet. Brush (or spray if you have a Misto) each chip with olive oil. 


2. In a small bowl combine all other ingredients. Sprinkle on top of each chip. Bake for 8-10 minutes or until chips are your preferred amount of crispy. 


3. Eat them all before your husband comes home. 

One Ingredient Ice Cream

Did you know you can make ice cream from bananas? And nothing else??? Well, you can. I'm so excited about this. I couldn't even wait until I got home to post. I froze some bananas yesterday and I forgot about them until I was at my sister's house and saw her bananas. I've actually seen this a lot and I just now got around to doing it. 

All you need to do is cut a banana or 5 into small pieces and freeze them for an hour or 2. Put them in a food processor or use a mixer and mix them until you have a nice ice cream consistency. It tastes like bananas but it's not overwhelming. I also added about a tablespoon of honey and a handful of chocolate chips. Let me know what other add-ins you think of! 

A few updates:

1. It's not as good if you freeze it and eat it later

2. Add Nutella!

My Husband's Favorite Chicken

After 12 years without meat, I am no longer a vegetarian. While I was in the ER, I decided I need more protein. My immune system hasn't done very well this year. I'm hoping this will keep me healthy. I've only eaten chicken and turkey. Turkey does not taste good.


 I make this at least once a week for my husband. Today is the first time I ate it. It's kind of sweet. I don't really know how else to describe it. 


Ingredients
1 medium onion, chopped
1-2 teaspoons minced garlic
3 boneless, skinless chicken breasts
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
A pinch of basil
A pinch of salt
A pinch of pepper
1 tablespoon cornstarch
3 tablespoons cold water


1. Combine the onion and the garlic in the bottom of the crock pot. Place the chicken on top. In a small bowl combine all other ingredients except cornstarch and water. Pour on top of the chicken. Cook on high 4-5 hours or on low 6 hours. 


2. Take the chicken out of the crock pot. In a small bowl, mix the cornstarch and water together. Pour it into the crock pot and mix it with the sauce. Cook on high for 15 minutes or until thickened. Pour on top of the chicken. 

Mini Lemon Cheesecakes

Here's another one from 1,001 cupcakes, cookies, and other tempting treats. The recipe says it makes 12 cupcakes. I had extra so I also filled up a a ramekin. Also, you know when you're not quite asleep and not quite awake and you're dreaming? The other morning I was like that. I was dreaming of my grocery list. When I went to the grocery store later that day, I thought of the list I dreamed and bought those things. It was pretty accurate and I ended up with all the ingredients to make these. 

Ingredients:
4 1/2 tablespoons butter
4 1/2 oz. graham cracker crumbs (3 graham crackers, crushed)
1/2 cup superfine sugar (I used regular granulated, it worked fine)
1 1/4 cups soft cream cheese (I heated mine to soften it)
2 large eggs
finely grated rind of 1 large lemon
2 teaspoons lemon juice
1/2 cup sour cream
4 tablespoons all-purpose flour
2 small lemons, sliced, for decorating (optional)


Preheat the oven to 325. Line a 12-hole muffin pan with paper liners. Place the butter in a saucepan and heat gently until melted. Remove from heat, then add the crushed graham crackers and 1 tablespoon of the sugar and mix well. Divide the cracker mixture among the paper liners and press down firmly with the back of a spoon. Chill in the fridge.


Meanwhile, place the remaining sugar, cream cheese, and eggs in a large bowl and beat together until smooth. Add the lemon rind and juice, and the sour cream and beat together until combined. Add the flour and beat well. Spoon the batter into the paper liners. Bake in the preheated oven for 30 minutes or until set but not browned. Let them cool for 20 minutes, then transfer to a wire rack to cool completely. 


When the cupcakes are cold, chill in the refrigerator for at least 3 hours. Decorate each cupcake with a twisted lemon slice. (Or don't and just eat them.)