{ Ashley's BBQ PIzza & Pizza Dough }

Submitted by Chelsey
This is so yummy! I don't know where I got the pizza dough recipe but it is an easy and yummy one! I got the BBQ pizza recipe form a good friend named Ashley! I made the pizza Florence,  Italy style in a square pan since I didn't have a pizza stone and it turned out perfect!

Tips:  (You might know this but it was new info to me) Use left over chicken for this recipe or buy a cooked rotisserie chicken. If you don't have the time you could also buy a pizza crust too! If you make the dough roll it out on parchment paper and then put it on the pizza stone! The parchment paper makes it so the pizza wont fall a part while putting it in and out of the oven and less mess

* Preheat oven/ pizza stone to 500 (My pizza stone broke so I didn't  use a pizza stone, but if you do then it turns on even better. still preheat either way)

Pizza Dough

Ingredients
1  1/2 Cup Hot water
2 teaspoons salt
2 Tablespoons sugar
2  1/2 teaspoons instant yeast
3-4 cups flour ( I used 2 cups Wonder flour, 2 cups white flour)

Directions: Mix  water, salt sugar,  and yeast. Slowly add flour until right constancy.  Knead for dough for 8-10 minutes. Roll out on to parchment paper and add Toppings



BBQ PIZZA TOPPINGS

Ingredients:
Favorite BBQ  sauce (Sweet baby Rays!!)
1 medium red onion, chopped (I used half)
Olive oil
Mozzarella cheese, grated
Chicken, cooked & chopped
* I added fresh basil and tomatoes too


Directions:
Saute red onion in olive oil and a little bit of BBQ sauce, until onion is soft. (I added fresh basil & chopped tomatoes to the saute pan) Pull BBQ sauce over the pizza dough, red onions, chicken and then mozzarella cheese. Bake  pizza at 500 for    7-10 minutes. enjoy

{ Creamy Frosting }

Submitted by Chelsey
From Better Homes and Gardens Cook Book

I made this frosting for the BYU game this weekend that 's why the frosting is BLUE! Sorry if your not a BYU fan . . . we are for football at least! Anyways this frosting was yummy and so easy! I had to share!!

*Half recipe to frost a 13x9 inch cake or 24 cupcakes



Ingredients:
1 cup shortening ( I used melted butter)
1  1/2 teaspoons vanilla
1/2 teaspoon almond extract (you could use lemon or orange extract also)
4  1/2 cups powered sugar
3 to 4 Tablespoons milk

Directions:
in a medium mixing bowl beat shortening or butter, vanilla and extract for 30 seconds. Slowly add half of the powder sugar, beating well. Add  2 tablespoons of milk. Gradually beat remaining powder sugar and enough milk to reach spreading consistency.

{ Zesty Chicken Enchiladas }

Submitted by Chelsey
Recipe from Real Simple

I made this last night and it was so yummy!!! It's a new favorite at our house!! Make it!!

Picture From Real Simple

Ingredients:

1 tablespoon canola oil
1 pound tomatillos (papery skins removed), chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
kosher salt and black pepper
1 cup heavy cream
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 14.5-ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 6-inch corn tortillas
Pico de Gallo or salsa


Directions:
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.