BBQ Chicken Pizza

BARBECUE CHICKEN PIZZA
This barbecue chicken pizza is so good Olivia took a picture of the unbaked version but forgot to take a picture of the baked version before they ate it!  This sweet and savory chicken will please almost anyone.  I like a pizza with lots of cheese and this one certainly fits the bill.  If you have children, try this version with them.  It is a great way to sneak in some fruit without them realizing it.  Using a purchased pizza dough makes this pizza easy too.  Hope you give it a whirl next time you are in the mood for a homemade pizza.
- Nanette

BBQ CHICKEN PIZZA

1 lb. premade pizza crust (like the kind out of the tube from the grocery)
1/2-1 cup of your favorite BBQ sauce
1 small purple onion, sliced
2 cups diced, cooked chicken (You can use canned chicken that has been drained.)
1 can diced pineapple, with juice drained off of it and reserved
2 cups shredded Swiss cheese
1 cup shredded cheese of your choice (I used colby jack.)
1/2 cup brown sugar

1)  Pour the BBQ sauce, reserved pineapple juice, and brown sugar in a small sauce pan and simmer over medium heat for a few minutes until combined.

2)  Preheat the oven to the temperature on the pizza dough.  Spread the pizza dough out on a pizza pan.

3)  Spread the BBQ sauce mixture over the pizza dough and equally place the chicken pieces over the sauce.

4)  Place the pineapple pieces on the pizza as well as the sliced onions.  Sprinkle the cheese over the entire pizza.

5)  Bake the pizza according to dough package directions.

6)  Slice and ENJOY!

Spaghetti Squash Au Gratin

SPAGHETTI SQUASH AU GRATIN
If  you are fond of hash brown casserole, you will love this casserole.  It is very similar,  It is creamy, nicely seasoned and a great side dish.  If you grow spaghetti squash this summer or buy one and are wondering to yourself what you are going to do with it, give this recipe a try.  You will like it!

Olivia and I hope those of you who are mothers had a great Mother's Day this weekend.  Olivia and I celebrated by going plant shopping.  Much of it was flowers but we also bought an assortment of pepper and tomato plants.  We can't wait to get the growing season of to a great start.
-Nanette

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon ground dried thyme
pinch of salt
ground pepper to taste
1/4 teaspoon garlic powder
1 tsp. beef base
3 tablespoons water½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste.  Stir in the beef base and water.  Stir just long enough over the heat to melt the beef base.  Remove from heat.

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 350º for 30-40 minutes until golden brown on top. 

Butterscotch Peanut Butter Bars

BUTTERSCOTCH PEANUT BUTTER BARS
If you are looking for a yummy bar cookie for your next carry-in or family gathering, this is certainly worth a try.  Olivia saw this recipe on Trisha Yearwood's Food Network show.  The combination of peanut butter and butterscotch chips makes for a delicious combination.  These bars are also good when you are in a hurry and don't have time for making a complicated dessert.

Olivia and I  will be finding ourselves increasingly short of time in the coming weeks as planting season approaches.  Although it is still a little cool here for planting our gardens, Olivia and I have begun buying buying plants.  Today we purchased a few herbs and can't wait to begin using our own homegrown plants in summer recipes. We can't wait!  Enjoy the cookie bars!
- Nanette

Butterscotch Peanut Butter Bars
Recipe courtesy of Trisha Yearwood

Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for greasing
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick-cooking oatmeal
6 ounces butterscotch chips (about 1 cup)
1 cup confectioners' sugar
4 tablespoons milk
Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.