Chicken Bacon Ranch Pizza

Pizza is pretty much everyone's favorite.  It's the "Im too lazy to cook" food.  It is the "WOO! Party time!
Let's have pizza!" food.  Pretty much whatever situation you have going on ... pizza is always the answer.






















When I was dating my husband we ate a LOT of pizza.  Too much pizza probably.  We found out about the
Domino's online ordering and LOVED to order and play.  Something about watching your pizza process online is just so much fun!

Eventually we got bored of our "usual" pizza orders and decided to branch out.  We tried the chicken bacon ranch pizza.  I fell in love at first bite!

I wanted to try to recreate it at home so I knew at any moment I could make it myself.  It was a very close contest.  Matter of fact my husbands first words were "This is damn good!" (Sorry for the language ;) )

Chicken Bacon Ranch:
3 boxes Jiffy Pizza Dough (or your own pizza dough)
6 chicken tenders
8 slices bacon
3 tbsp grilling seasoning (I used "Butt Rub")
1 1/2 cup shredded mozzerella cheese
1 packet dry ranch seasoning
1 cup mayonnaise
1 tbsp olive oil

- Prepare the pizza dough as directed on box.
  Spread onto greased pizza pan or cookie sheet.
  Bake for 5 min on 350

-  Rinse of chicken tenders and sprinkle with seasoning.
    Heat skillet on medium heat with olive oil.
    Place tenders on skillet and cook on each side for about 6 minutes each or until done and tender.
    When done, cut into small chunks.

- Fry bacon in a seperate skillet.
  When done place on a paper towel and pat dry to get rid of most of the grease.
  Crumble into pieces and place in a bowl.  Set aside.

- In a small bowl mix ranch seasoning with mayonnaise.

-  On pizza crust, spread ranch mixture.  Top with chicken pieces, then bacon bits.  Sprinkle cheese on top       of the entire pizza.

- Bake in the oven on 350 for about 10 minutes or until cheese is melted ad golden brown in color.

Cream Cheese Chicken Chili

On Christmas we celebrated with some of my family.  One of my grandmother's always knows how to do it right.  We go into the kitchen and the entire counter is filled with food that she has made for us.  It is never just ordinary food though.  She makes the BEST food!  I do not even need presents because her filling us up with her cooking is the best present I could have asked for.

On the menu last Christmas included chili.  I was a little hesitant to eat this because I am not really a chili fan.  Also, I am breastfeeding and try to stay away from spicy foods.  However, I tried a bite.  And then another...and another!

It was not ordinary chili that you get from Wendy's or put on hot dogs.  This chili is made with chicken.  The cream cheese makes it so smooth and creamy; blending the flavors together to cool down the spices.

A few months later I decided to make it for my husband.  It was a huge hit and he now makes me make it once a week! I always double the recipe and still do not have enough left over to freeze for later!  But it does feed a lot!  I would say about 7 servings.

Little Layla hands attacking my chili!

I think it's one of her favorites too :)

Cream Cheese Chicken Chili:

Crock Pot

2-3 chicken breasts, uncooked

1 can Rotel tomatoes and chilis

1 can corn kernels, do not drain

1 can black beans OR kidney beans, drained and rinsed

1 pkg. Dry Ranch dressing mix 

1 Tablespoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1 8-oz pkg. cream cheese , can be low fat but NOT FAT FREE!

Put the chicken in the crock pot. 

Top with the cumin, chili powder, and onion powder, corn, beans, and ranch dressing mix.

Stir well.

Cook 4-6 hours on high or 6 -8 on low.

About 30 minutes before it is finished cooking take out the chicken and shred them.  (Hint: Use a blender it's so much easier than forks!)

Put the chicken back into the crock pot and top with the cream cheese.

Mix well and cook another 30 minutes.

Serve with Tostito chips or corn bread and enjoy :)

 

Mini Raspberry Cheesecakes with White Chocolate Crust #SundaySupper

When I heard #SundaySupper was having a cheese, cake, and cheesecake week I was so excited!  I knew I had to join in on the fun!

Cheesecake is by far one of my favorite desserts!  I could eat it every day!  Matter of fact when I was pregnant...I did :)  My husband would buy me cheesecake whenever we went to the grocery store and sometimes even had to make special trips out!  Not only was it delicious, but it always made me feel better.

This week I was planning on making a homemade cheesecake, but when I went on a trip to the store I came upon a tub of Philadelphia Cheesecake Filling!  Fantastic!  I'm a mom of two tiny babies... so not only would this be more convenient for me to make cakes with, but what I have left over I can just eat straight out of the tub :-)  YUM!

I decided I would use white chocolate as a main crust because I love love love white chocolate raspberry cheesecake from Olive Garden.  Instead of using white chocolate in the cheesecake though, I thought it would be neat to make the cheesecake more tart with raspberry and use the sweet chocolate for the crust.  It worked!

Here's the recipe I used:

Cupcake Pan
24 Cupcake liners

1 Tub of Philadelphia Cheesecake Filling (or 24 oz of your own no bake cheesecake recipe)
1 Bag frozen raspberries (thawed out)
1/2 c sugar
2 c white chocolate chips
36 Nilla Waffers

1/2 bag of dark chocolate raspberry melts (optional for decoration)

Line cupcake pan with cupcake liners.

Crush up the Nilla Wafers so they are fine crumbs.

Melt white chocolate chips according to package.

Push the white chocolate onto the bottom and sides of the cupcake liners creating a "bowl".

Spoon crushed Nilla Wafers into the bottom of the cupcake liners.

After the white chocolate has completely dried, spoon the cheesecake filling into the cups.  Even the tops out with a spoon.

Mix raspberries in a small bowl with 1/2 cup sugar.  Mash the raspberries with the back of a spoon until they are smooth.

Spread the raspberry sauce on top of the cheesecakes.

For decoration I melted dark cocoa raspberry melts into a mold.  Once they cooled I took them out carefully and places on top of the cheesecakes.

Below are some other great Recipes from other #SundaySupper members for our "Cheese, Cake and Cheesecake week!!

Cheese –

• Garlic and Goat by Supper for a Steal
• Quick and Easy Homemade Cottage Cheese by The Meltaways
• Homemade Velveeta Cheese by Juanitas Cocina
• Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
• Irish Cheese Soufflés by girlichef
• Paneer Tikka Masala by Kimchi Mom
• Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
• Ricotta Croquettes by Basic N Delicious
• Cheeseburger Soup by Dinners Dishes and Desserts
• Cherry Blossom Crescents by The Ninja Baker
• Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
• Sourdough Cheese Crackers by Curious Cuisiniere
• Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
• Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
• Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
• Baked Mozzarella Sticks by Mama’s Blissful Bites
• Paneer Indian Cottage Cheese Pancake by Masala Herb
• Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
• Roasted Pears with Pecorino by Happy Baking Days
• Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
• Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes –

• Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
• Sour Cream Chocolate Chip Cake by Gourmet Drizzles
• Dairyfree Ice Cream Cake by Galactosemia in PDX
• KitKat Chocolate Cake by The Urban Mrs.
• Old Fashioned Caramel Cake by There and Back Again
• Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
• Flourless Chocolate Bean Cake by Vintage Kitchen
• Dense Chocolate Cherry Cake by What Smells So Good?
• Tequila Lime Cupcakes by Mama Mommy Mom
• Almond Polenta Cake by Shockingly Delicious
• Salmon Cakes by Family Foodie
• Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

• Kit Kat Cheesecake Brownies by Chocolate Moosey
• Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
• Nutella Cheesecake Brownies by The Foodie Army Wife
• Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
• Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
• Chocolate Covered Cherry Cheesecake by Magnolia Days
• Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
• Mocha Cheesecake by The Lovely Pantry
• Lime Cheesecake Bites by Peanut Butter and Peppers
• No-Bake Banana Sundae Cheesecake by The Messy Baker
• Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
• Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
• Cheesecake au Baileys by Baker Street
• Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
• Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
• Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. 

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us! 

Colorful Felt Headband

Hair bows are my obsession right now!  My husband hates that I am always on the lookout for hair bows and frilly little ribbons...but why else have little girls?  With girls comes the wonderful laces, ribbons, tutu's, and all things glitter!

I usually always put headbands on my girls when we go out in public.  My husband however hates them and before I can get out the door decides to take them off of their heads. GRRRR!  Over the past few months, I have gotten him to loosen up and somewhat be ok with me putting big flowers in their hair!

Buying hair bows are not cheap!  Most all of the ones I want are 3.99 and up.  Some I have found are even close to 10!  I have two girls so I am not spending $20 on 2 hairbows!  I quickly learned that I need to start making my own for all of the hair bows I want to own.

For my daughters first circus, I made her a clown tulle tutu and just had to have a headband that matched!  With the tutu being so bright and colorful the headband had to be bright and colorful as well.

This felt headband I made took all of maybe 10 minutes.  And was super cheap!  The felt was on 25 cents!  The elastic band was $1 and the pom poms I already had for the tutu.

You can make the headband by sewing elastic and then sewing felt over the elastic band, but I cheated this time and bought the already made band part.

All you need is:
elastic felt headband
one sheet felt
1 pom pom
scissors
pen
hot glue gun

Since the tutu I was making was white with bright colored pom pom's, this piece of felt was perfect for a matching headband!

Turn the piece of felt over to the side you do not want shown.  Practice drawing out the shape you want your hair bow to be.  When you have the perfect shape, cut it out.

For mine, I want a flower.  As you can see this flower was not so pretty so I just kept practicing until it looked ok.  I cut three different size flowers out because I wanted my hair bow layered.

I glued my 3 layers on top of each other from biggest to smallest and then added a pom pom in the center.

Then glue the entire shape onto your head band.

TADA!  We have a very cute bow for very cheap!




Use your imagination and go crazy!  Felt is very cheap and you can make all sorts of things!  You can make animal shapes, 3D shapes, anything you wish!