BBQ Chicken Pizza

Crust:
2 tsp Yeast
3/4 c Warm Water
1 TBSP Sugar
1/2 tsp Salt
1 Egg
2 c Flour

Dissolve yeast in warm water, add sugar. Add salt and eggs, then flour. Mix in electric mixer 3-5 minutes. Roll out and fit into a cookie sheet. Set aside until your toppings are ready.

Toppings:
1/2 c Pizza Sauce (I used Ragu)
about 3/4 c BBQ Sauce (I used KC Masterpiece)
2 cups Mozzarella, shredded
1-2 Chicken Breasts, grilled then sliced
4 slices of Bacon, cooked and crumbled
2 Roma Tomatoes, diced
1/2 bunch Green Onions, sliced
2 TBSP fresh Cilantro, chopped
Topping Cheese (optional): Cheddar & Parmesan

Combine the chicken breast and 1/2 cup BBQ sauce. Spread Pizza Sauce + 3-4 TBSP BBQ sauce on your crust. Then add cheese. Then lay on the chicken pieces which are smothered in BBQ sauce. Continue with bacon, tomatoes, onions, cilantro, and topping cheeses.

Bake at 425 for 17-20 minutes.

Fluffy Lemon Squares

(photo & recipe from Taste of Home)

**These were fun to try, but to be honest there are better lemon desserts out there, and I probably won't be making them again, but what the heck-- here's the recipe anyway!! The sherbet is an interesting ingredient too, around here it's only made by Hagen Daz at $5 a pint.

Ingredients:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

Directions:
In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. dish. Cover and refrigerate for 30 minutes.

Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream. 

Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

Yield: 12 servings.

Lemonade Fruit Salad

(photo & recipe from Taste of Home)

Ingredients:
1/2 cup water
3 tablespoons sugar
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1 tablespoon lemon juice
1 fresh pineapple, peeled and cubed
1-1/2 pounds seedless red grapes
1 pound fresh dark sweet cherries, pitted

Directions:
In a small saucepan, bring water and sugar to a boil; add lemon and orange peels. Remove from the heat; cool completely. Stir in lemon juice.In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 16 servings (3/4 cup each).