Sunday, February 14, 2010

Breakfast Braid

This recipe is so good! It's a twist on a recipe I found in Cooking Light January/February 2010. (That's where I found the picture also) I don't really like jalapenos, so I used salsa instead. I also used regular sausage because I couldn't find chicken sausage at the grocery store here in Fayetteville. I'm sure you can alter this recipe any way you like. I hope you enjoy!

  • 1 can (13.8 ounces) refrigerated pizza crust dough

  • 1/4 cup chopped onion (or frozen chopped onion)

  • 4 ounces chicken sausage (or regular sausage)

  • 2 large eggs lightly beaten

  • 1/2 cup shredded Monterey Jack cheese*

  • 1/4 cup shredded cheddar cheese*

  • 1/4 cup chopped jalapeno peppers or chunky salsa

  • 1 large egg white, lightly beaten

*I used shredded Mexican cheese for both these cheeses

Preheat oven to 425 degrees. Unroll dough onto baking sheet coated with cooking spray; pat into 15 x 10" rectangle.

Heat oil in large skillet over medium heat. Add onion and sausage. Cook until lightly browned (about 9 minutes). Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat

Sprinkle Monterey Jack cheese lengthwise down center of the dough. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; stop with jalapeno peppers or salsa.

Make 2" long diagonal cuts about 1" apart on both sides of the dough using a sharp knife or kitchen shears. Arrange strips over filling. Press ends under to seal. Brush with egg white.

Bake at 425 for 15 minutes or until golden brown. Cut crosswise into slices. Enjoy!

Wednesday, February 10, 2010

Slow Cooker Sweet and Tangy Chicken

Yummy! I found this recipe on, and it was a perfect slow cooker dish to come home to. I served it on top of rice, so the rice absorbed the juices. I hope you enjoy.

  • 2 (18 ounce) bottles barbecue sauce
  • 1 (15 ounce) can pineapple chunks
  • 1 green bell pepper, chopped
  • 1 onion, chopped OR 1/2 cup frozen chopped onion
  • 2 garlic cloves, minced
  • 8 boneless, skinless chicken breast halves

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.

Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue mixture over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.

Cover, and cook on LOW for 8-9 hours.