owl sammich

Love the tree....I'd eat that anyday!

Meet the Dubiens has the idea here.

st. patricks day pizza

Love Love Love this idea!

Make the Best of Everything has the recipe here.

garlic-chili roasted broccoli

My mouth is already watering....

Let Birds Fly has the recipe here.

queso blanco

I have had an obsession with chips and queso since college.

It was a staple in the house, parties, and sorority meetings.

Bless Food, Folks and Fun for posting a new recipe here.

sesame noodles

This looks soooo yummy, plus I have all the stuff to make it! (amazing.)

It's a Keeper has the recipe here.

jalepeno popper dip

Sounds so yummy.....and yet so naughty.

Mostly Food and Crafts has the recipe here.

blue bacon dip

This is just plain naughty!!

(see if that stops me....)

JanDee Crafts has the recipe here.

salsa!

I've never found a salsa recipe that didn't call for fresh tomatoes.

I'm definitely giving this one a go!

Here is the recipe and the cute tag printable.

say no more...........

BLT salad!

Here is the recipe.

Ya ha ha ha ha uuuuum!

the farm chicks

I added a new blog to the list today. "The Farm Chicks" is a sort of "Pioneer Woman-esque" Blog with more crafty and fun recipes and crafts. Not to mention some beautiful photography. Her recipes are awesome her is a sample:

Cloud Soda

Spring Cakes

and Quadruple Chocolate Mousse Cake

Check out her blog here.

New Family Fav

I've made this recipe twice now, and it is ALWAYS a huge hit. It's extremely easy, and a real crowd pleaser. You'll want to put it in your pot luck rotation!!

** I did not add the bacon though. But, I wonder how a couple of thinly sliced purple onions would be? Yum, next time.

Recipe: Rachael Ray’s Barbecue Chicken Pizza

2009 April 14

by ournewkitchen

One morning — and I can’t remember when, but it was recently — Gina and I happened to be watching Rachael Ray’s talk show and she had a couple of women on competing in some sort of recipe contest. One lady was putting her white chicken chili up against the other’s barbecue chicken pizza.

Both of the recipes looked simple to make and tasty to eat so we grabbed them from the Rachael Ray web site. Since it’s too warm here for chili we decided to put the pizza into this week’s list of recipes. Tuesday night it got the call.

Our verdict, not bad. Gina said that as certain as she was that she wasn’t going to like it, she actually thought it was good. I did too. It didn’t taste like pizza, but a saucy barbecue chicken sandwich. That’s not a bad thing.

The ingredient list was short the way we made it. Crescent rolls for the crust. Sauce for the well, sauce. Pre-cooked chicken strips to go on top. Some real bacon bits from a jar and then a bag of cheese.

In terms of simplicity, putting this together couldn’t be much easier. The hardest part was baking the crust. Just do that according to package directions. Top the pizza with the sauce, chicken, bacon, and cheese. Stick it under the broiler for three or four minutes until the cheese melts and browns. Remove. Cut. Eat.

Here is an official list of what you’ll need and what you’ll need to do with it. The official Rachael Ray recipe is a bit different. This is our take. This is what it looks like before.

INGREDIENTS

• 2 tubes of Pillsbury Crescent Rolls
• 1 1/2 cups of barbecue sauce
• 2 packages of pre-cooked chicken strips, chopped
• real bacon bits
• 2 cups 2% milk cheddar cheese

DIRECTIONS

• Roll the crescent rolls out onto a cookie sheet. Pinch the sheets together. Bake about 10 minutes on 375 degrees until golden brown.
• Spread the sauce over dough. Add chicken, bacon, and cheese.
• Place under broiler for three or four minutes until cheese is melted and slightly browned.

And this is what it looked like after on my plate. Hate to say it, but I had a third piece.

We both were happy with the way the rolls worked as the crust. We went with the reduced fat crescent rolls and saved calories there. The cheese was also low fat so we saved there too.

After we ate we talked about a couple of ways to tweak the toppings. The only thing we didn’t get was the satisfaction of eating pizza. But we did enjoy this and there are plenty of leftovers. I have a feeling that variations on this recipe could be making some appearances here.