We adapted this recipe from a cookbook I got at my school’s book fair. It actually says to cook the pizza on the grill, which would probably be pretty delicious. However, we first started making this in the wintertime, and now we just continue to pop it in the oven. We use Derrick’s favorite BBQ sauce, the honey one from Famous Dave’s. I agree it is the best. But any BBQ sauce will work.
1 Pillsbury refrigerated pizza crust
½ cup BBQ sauce
2-3 cooked chicken breasts
2 cups mozzarella cheese
Unroll pizza crust on greased cookie sheet. Top with BBQ sauce and chicken. Sprinkle on cheese. Bake at 350 degrees for about 13-17 minutes.
We actually took a picture of this on the phone to post, but I am embarrassed to admit I haven't figured out how to do that yet (don't judge me). Derrick, help!
Tuesday, April 26, 2011
Easter
Cheesy Potatoes
This is Derrick’s mom’s recipe which is a HUGE hit at any holiday or meal at the lake. Drunk people will gobble it down. She taught me how to make it at the lake, so I have witnessed this firsthand. I halved the recipe for us. If you want the full recipe, double the ingredients below and put in a 9X13 pan. It may need closer to an hour and a half.
½ pkg. hash brown potatoes, cubed, thawed (Of course I forgot to thaw them and had to defrost them in the microwave for a bit)
8 oz. sour cream
1 cup shredded cheddar
Pepper
Corn flakes
Combine first four ingredients. Put into an 8X8 greased pan. Bake at 350 degrees for about one hour. After 30 minutes, stir and top with corn flakes. Then return to oven.
Ham with Pineapple Honey Glaze
I bought a small ham at HyVee that actually was really good. I put it in a pan with 1 cup water and covered it in foil. Then we baked it for 20 minutes at 325 degrees. I was looking online for a honey glaze for the ham. We finally just made up our own. I was a little nervous about it (I had to test it on a bite of ham before I would pour it over a whole slice), but it turned out delicious. It did not thicken up, though. If you have any suggestions on how to get it to thicken, let me know…
¼ cup honey
½ cup brown sugar
1 tbsp butter
Pineapple chunks with a few tablespoons juice
Boil ingredients on stovetop. Serve over baked ham.
So our Easter Dinner consisted of ham with Honey Glaze, cheesy potatoes, green beans, and the last of our cheesecake from Jenna’s birthday on April 12. Cheesecake doesn’t go bad, right?
This is Derrick’s mom’s recipe which is a HUGE hit at any holiday or meal at the lake. Drunk people will gobble it down. She taught me how to make it at the lake, so I have witnessed this firsthand. I halved the recipe for us. If you want the full recipe, double the ingredients below and put in a 9X13 pan. It may need closer to an hour and a half.
½ pkg. hash brown potatoes, cubed, thawed (Of course I forgot to thaw them and had to defrost them in the microwave for a bit)
8 oz. sour cream
1 cup shredded cheddar
Pepper
Corn flakes
Combine first four ingredients. Put into an 8X8 greased pan. Bake at 350 degrees for about one hour. After 30 minutes, stir and top with corn flakes. Then return to oven.
Ham with Pineapple Honey Glaze
I bought a small ham at HyVee that actually was really good. I put it in a pan with 1 cup water and covered it in foil. Then we baked it for 20 minutes at 325 degrees. I was looking online for a honey glaze for the ham. We finally just made up our own. I was a little nervous about it (I had to test it on a bite of ham before I would pour it over a whole slice), but it turned out delicious. It did not thicken up, though. If you have any suggestions on how to get it to thicken, let me know…
¼ cup honey
½ cup brown sugar
1 tbsp butter
Pineapple chunks with a few tablespoons juice
Boil ingredients on stovetop. Serve over baked ham.
So our Easter Dinner consisted of ham with Honey Glaze, cheesy potatoes, green beans, and the last of our cheesecake from Jenna’s birthday on April 12. Cheesecake doesn’t go bad, right?
Sunday, April 24, 2011
Cookie Dough Peanut Butter Pie
This ice cream pie is the dessert I mentioned in the Crab Topped Tilapia post. We first had this pie at our friend’s, Pam and Cary’s, house. Pam and her girls made it together. Derrick loves anything with cookie dough, and I also thought it was delicious, so I had to get the recipe from Pam. I finally made it one night we had my parents over for dinner, and we finished it off the night of the tilapia. If you like peanuts, ice cream, and chocolate chip cookies, you will love it!
1 pkg (16.5 oz) refrigerated chocolate chip cookie dough, softened, divided
½ c. creamy peanut butter, divided
2 cups vanilla ice cream, softened
¼ c. chopped peanuts
Additional chopped peanuts
Chocolate syrup
Press 20 squares cookie dough into bottom and sides of a well-greased 9-in. pie plate. Bake for 18-22 minutes or until golden brown. Flatten down with back of spoon to form pie shell. Cool completely. Bake the remaining cookie dough according to package directions. Cool and then crumble into pieces. Spread ¼ c. peanut butter over crust. Mix ice cream, remaining ¼ c. peanut butter and ¼ c. peanuts in medium bowl. Spoon into cookie crust. Spread evenly. Top with additional chopped peanuts and crumbled cookies. Freeze at least 2 hours or overnight. When you are ready to serve, thaw the pie for a few minutes. After you cut the pie and put it on plates, drizzle each piece with chocolate syrup.
Note: instead of baking the leftover cookies, you can crumble the raw cookie dough on top of the pie and then freeze.
Another note: I found it easiest to dip the pie plate in a shallow sink of hot water for a minute before cutting. It made it much easier. Before my mom gave us this tip, I was extremely frustrated and completely destroyed a piece. Derrick sweetly volunteered to eat the demolished piece.
1 pkg (16.5 oz) refrigerated chocolate chip cookie dough, softened, divided
½ c. creamy peanut butter, divided
2 cups vanilla ice cream, softened
¼ c. chopped peanuts
Additional chopped peanuts
Chocolate syrup
Press 20 squares cookie dough into bottom and sides of a well-greased 9-in. pie plate. Bake for 18-22 minutes or until golden brown. Flatten down with back of spoon to form pie shell. Cool completely. Bake the remaining cookie dough according to package directions. Cool and then crumble into pieces. Spread ¼ c. peanut butter over crust. Mix ice cream, remaining ¼ c. peanut butter and ¼ c. peanuts in medium bowl. Spoon into cookie crust. Spread evenly. Top with additional chopped peanuts and crumbled cookies. Freeze at least 2 hours or overnight. When you are ready to serve, thaw the pie for a few minutes. After you cut the pie and put it on plates, drizzle each piece with chocolate syrup.
Note: instead of baking the leftover cookies, you can crumble the raw cookie dough on top of the pie and then freeze.
Another note: I found it easiest to dip the pie plate in a shallow sink of hot water for a minute before cutting. It made it much easier. Before my mom gave us this tip, I was extremely frustrated and completely destroyed a piece. Derrick sweetly volunteered to eat the demolished piece.
Chicken Roll Ups
This recipe for crescent rolls stuffed with creamy chicken came from my friend Lexie. We were at Lake of the Ozarks two years ago for spring harbor hop. We were about to go on a midnight boat ride, but for some reason Lexie and I were talking about what she had made for dinner earlier that day…
1 pkg jumbo crescent rolls
2 cups cooked, cubed chicken
4 oz. cream cheese, softened
3 tbsp milk
Pepper
Sauce:
1 can cream of chicken soup
8 oz. sour cream
Combine the cream cheese, milk, and pepper. You can also add onion to this mixture, but Derrick and I are not onion fans. Add the chicken. Unroll crescents. Put 1/8 of the chicken mixture at the wide part of crescent and roll up. Place on a greased baking sheet. Bake at 350 degrees. Our convection oven only took about 16 minutes until the crescents were golden brown, but the recipe calls for 20-25 minutes – so watch them carefully. You want them browned, but also check to make sure they aren’t still doughy in the middle. While they are baking combine the sauce ingredients and heat on the stovetop.
Top crescents with sauce and extra pepper.
If you want to spice them up, add chopped jalapeños to the chicken mixture. Top with sauce and salsa.
1 pkg jumbo crescent rolls
2 cups cooked, cubed chicken
4 oz. cream cheese, softened
3 tbsp milk
Pepper
Sauce:
1 can cream of chicken soup
8 oz. sour cream
Combine the cream cheese, milk, and pepper. You can also add onion to this mixture, but Derrick and I are not onion fans. Add the chicken. Unroll crescents. Put 1/8 of the chicken mixture at the wide part of crescent and roll up. Place on a greased baking sheet. Bake at 350 degrees. Our convection oven only took about 16 minutes until the crescents were golden brown, but the recipe calls for 20-25 minutes – so watch them carefully. You want them browned, but also check to make sure they aren’t still doughy in the middle. While they are baking combine the sauce ingredients and heat on the stovetop.
Top crescents with sauce and extra pepper.
If you want to spice them up, add chopped jalapeños to the chicken mixture. Top with sauce and salsa.
Tuesday, April 19, 2011
Crock-pot Mexican Chicken
Oops.
Don’t turn your crock-pot on high and leave it like that for 10 hours. Bad things happen.
Turns out it was still edible, though! I am in love with crock-pot cooking. We get everything ready the night before and stick it in the fridge. In the morning, turn it on LOW, and when you get home from work you have a nice meal. And the meat always turns out extremely tender and delicious. When I shredded the chicken for this, it was falling apart as I was removing it from the crock-pot. After shredding the chicken, Derrick suggested we remove all the unburned yumminess into a separate bowl. I think the burnt parts were kind of grossing him out – I don’t blame him. The chicken was completely unharmed (in fact it was perfect). It was the beans and tomatoes around the edge of the crock-pot that got a little toasty. We used this as a stuffing for tortillas (along with salsa and cheese – we were missing sour cream). However, I think it would be good to top chips and add some queso for delicious chicken nachos. We may try that next time.
The recipe (adapted from SparkRecipes.com):
2-3 chicken breasts
1 can diced tomatoes (or rotel), do not drain
1 can black beans
1 pkg taco seasoning
1 can black olives
1 can chopped green chilies
1 can corn (optional)
Put chicken in the bottom of the crock-pot. Add the other ingredients. Do not stir. Cook on low 7-8 hours. Remove chicken and shred. Return to crock-pot and stir. Serve with tortilla chips or on a flour tortilla. Optional toppings: shredded cheese, salsa, sour cream, queso, guac, lettuce
Crab Topped Tilapia
I got this recipe from my friend, Courtney. She made it one night a few years ago when we lived together and used to do “roommate dinners”, and it was delicious. I have been wanting to make it ever since. So recently she got the recipe from her mom, and I finally worked up the nerve to try it out on Derrick.
I used frozen tilapia which was, of course, not thawed. I am always putting chicken, turkey, etc. in the freezer so it won’t go bad, but so we’ll have it on hand when we want to cook. Then I forget to thaw it or decide last minute to use it. In this case I was away all weekend and wasn’t home to take it out of the freezer. It would work best if it had about 6 hours in the fridge to thaw. So instead, I put the shrink wrapped tilapia filets in a sinkful of barely warm water for about 20 minutes, and they thawed very nicely! This does not work as well with chicken I found out…
I think Derrick was a little nervous about this particular dish, especially since I kept asking, “Do you think it’s done? It is only supposed to take 5-7 minutes.” The only way to really know is if it flakes. To me that is kind of hard to tell. However, we really did end up cooking it to perfection! We served the tilapia with a salad and crescent roles. And we topped it off with Cookie Dough Peanut Butter Pie.
Here’s the recipe:
4 tilapia fillets, thawed
½ cup mayo
½ cup real grated parmesan cheese
1 cup flaked crab (the artificial kind works fine)
Paprika
Bake the tilapia fillets at 350 degrees for 5-7 minutes. I put foil on a tray and spray with cooking spray first. It is not necessary to turn the fish. They are done when you can flake them with a fork. While the tilapia is cooking, mix the remaining ingredients in a medium bowl. After removing the tilapia from the oven, top with the crab mixture and sprinkle with paprika. Broil for a few minutes. The cheese will be melty.
4 tilapia fillets, thawed
½ cup mayo
½ cup real grated parmesan cheese
1 cup flaked crab (the artificial kind works fine)
Paprika
Bake the tilapia fillets at 350 degrees for 5-7 minutes. I put foil on a tray and spray with cooking spray first. It is not necessary to turn the fish. They are done when you can flake them with a fork. While the tilapia is cooking, mix the remaining ingredients in a medium bowl. After removing the tilapia from the oven, top with the crab mixture and sprinkle with paprika. Broil for a few minutes. The cheese will be melty.
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