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When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me.

CPK’s BBQ Chicken Pizza

dry yeast

c. warm water

c. all-purpose flour

kosher salt,

olive oil,

chicken breasts

c. bottled BBQ sauce

mozzarella

red onion, thinly sliced

Chopped fresh cilantro, for topping

For the crust:&nbsp;Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

For the toppings: Preheat the oven to 375˚. Put the chicken breasts in a baking dish and top with 1/2 cup BBQ sauce, turning to coat. Bake for 25 minutes, or until the chicken is cooked through. Let cool slightly, then chop.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Top the pizza crust with the mozzarella slices, red onion, and chicken. Drizzle with the remaining 1/2 cup BBQ sauce.&nbsp;&nbsp;Bake for 15 to 17 minutes, or until the crust is golden brown and the toppings are bubbly. Top with the cilantro.

This easy shrimp and grits comes together in 20 minutes thanks to quick cook grits. Make this Southern recipe for a weeknight family dinner or weekend brunch.

Shrimp and Grits

c. low-sodium chicken stock, divided

c. quick cook grits

c. grated pepper jack cheese

c. grated sharp cheddar

c. mascarpone, softened

Kosher salt and pepper,

0live oil

lb. jumbo shrimp, peeled and deveined

Cajun seasoning

bacon, chopped

onion, chopped

red bell pepper,

jalapeño pepper, seeded and chopped

tomato paste

sauce,

lemon, juiced

green onions, sliced, to serve

In a saucepan, bring 3 cups of the chicken stock to a boil. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, cheddar, and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm.

In a separate saucepan, heat the remaining 2 cups of stock until hot.

Meanwhile, in a large skillet over medium-high heat,&nbsp;heat the oil and remaining 2 tablespoons of butter. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more&nbsp;salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Season with more salt and pepper.&nbsp;

To serve, spoon the shrimp and sauce over the grits and top with green onion.&nbsp;

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Quick and Easy Apple Tart

puff pastry sheets, thawed, each cut into half or thirds

apples, cored, halved, and sliced very thin

brown sugar

salt

Powdered sugar, caramel sauce,

Place the&nbsp;puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

https://streaming.hearstdigitalstudios.com/d32b1399-fac6-40e8-8dd4-827224d20df7/video_rover_16x9_1080p_hd_1692038800_68857.mp4

The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

Tex-Mex Layer Dip is the same layer dip I grew up eating in the eighties, with a few modifications.

Tex-Mex Layer Dip

16 oz. can refried beans

Tabasco sauce,

oz. can diced green chiles

cumin,

c. cheddar cheese

sour cream

c. guacamole

c. grated Monterey Jack cheese

oz. can black olives

c. pico de gallo

diced,

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of pico de gallo. You can also, if you have the gumption for it, sprinkle some diced jalapeños over top.<br>

https://streaming.hearstdigitalstudios.com/e0bb1698-7688-4da5-9a53-23bbbb0717a1/video_rover_16x9_1080p_hd_1674597812_19976.mp4

The Pioneer Woman's Tex-Mex Layer Dip Recipe

Hard sauce is a soft, sweet, spoonable topping you can put on desserts of all kinds—cakes, pies, ice cream, and more. Ree Drummond's hard sauce recipe is the best!

Hard Sauce

(1/2 cup) softened (not room temperature) butter

c. sugar

tbsp. whiskey, more or less to taste

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.&nbsp;

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.&nbsp;

Apple dumplings are the best autumn dessert! This easy recipe calls for just a few ingredients including apples, crescent rolls, butter, and a can of soda.

Apple Dumplings

Granny Smith apples

crescent rolls

vanilla extract

Mountain Dew soda

cinnamon

Preheat the oven 350°F. Butter a 13-by-9-inch baking dish.

Peel and core the apples. Cut each apple in half vertically, then each half into 4 wedges.&nbsp;

Working quickly while cold, unroll the crescent dough sheets on a lightly floured surface and separate the perforated dough into 16 triangles. Place one apple wedge on the wide base of a triangle and roll the apple toward the pointed end of the triangle, allowing the dough to overlap and wrap around the apple. Continue with the remaining apples and crescent rolls. Place in the prepared baking dish.&nbsp;

In a small saucepan, melt the butter. Add the sugar and barely stir to create a lumpy, grainy mixture.  Add the vanilla and barely stir again. Pour the mixture over the wrapped apples.  Pour the Mountain Dew soda around the edges of the pan and sprinkle with cinnamon. Bake until the dumplings are golden brown and crispy on top, 30 to 45 minutes.&nbsp;

 Serve with ice cream, and spoon some of the sauce from the pan over the top.&nbsp;

https://streaming.hearstdigitalstudios.com/0720af65-5775-4fe9-8a7b-9eb935b1a03b/video_rover_16x9_1080p_hd_1693231298_47537.mp4

The Pioneer Woman's Apple Dumplings Recipe

Ree Drummond's perfect pie crust recipe is made with butter and shortening and bakes up tender and oh so flaky. Use it for all your holiday pies this year!

Perfect Pie Crust

c. all-purpose flour,

kosher salt

c. cold vegetable shortening,

c. (1 1/2 sticks) cold salted butter, cut into pieces

tbsp. ice water, plus more as needed

white vinegar

In a large bowl, mix together the flour and salt. Add the shortening and butter. With a pastry cutter or your fingers, work the shortening and butter into the flour until the mixture resembles coarse crumbs, 3 to 4 minutes.&nbsp;

In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the ice water and vinegar. Stir gently until just combined and the dough holds together when pinched. If the dough does not hold together when pinched, add more water, 1 teaspoon at a time.

Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until firm, about 30 minutes.&nbsp;

When you are ready to use the dough to make a crust, remove from the freezer. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.

To transfer the dough, loosen it again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch. Go around the pie plate, pinching and tucking the dough under itself to create a clean edge.&nbsp;

If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.

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This broccoli cheese casserole has a secret ingredient: buttery crackers! They're folded in and scattered on top. This side dish recipe is serious comfort food.

Broccoli Cheese and Cracker Casserole

sleeves round butter crackers,

broccoli,

lb. Velveeta cheese

c. milk

heavy cream

Kosher salt and black pepper,

cayenne pepper

tbsp. dijon mustard (optional)

Preheat the oven to 350°F. Place the crackers in a large plastic, zip-top bag and crush slightly, leaving some large chunks. Set aside.

Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut the Velveeta into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.

Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.

https://streaming.hearstdigitalstudios.com/69875a63-3b43-4428-9d52-46672f3c0fff/video_rover_16x9_1080p_hd_1667930024_46020.mp4

The Pioneer Woman's Broccoli Cheese & Cracker Casserole

Broccoli Cheese & Cracker Casserole

Ree Drummond's no-bake peanut butter bars are the perfect bite. With a rich chocolate topping and chewy base, this dessert recipe is beyond easy and delicious!

No-Bake Peanut Butter Bars

c. semi-sweet chocolate chips

peanut butter

c. (2 sticks) butter, softened,

(12-oz.) box vanilla wafers

(12-oz.) bag semi-sweet mini chocolate chips

peanuts

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 13-by-9-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar, 1 cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Add the crumbs and mini chocolate chips to the peanut butter mixture, and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it evenly and sprinkle with the peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated as the bars and chocolate will soften at room temperature.

https://streaming.hearstdigitalstudios.com/845b551c-ec36-4efd-8eed-4070c908a66f/video_rover_16x9_1080p_hd_1715025834_55655.mp4

No-bake Peanut Butter Bars

Pumpkin sheet cake is moist, heavenly, and the perfect fall recipe. It’s perfect for Thanksgiving—and it’s also perfect for the other 364 days of the year. 

Pumpkin Sheet Cake With Cream Cheese Frosting

salted butter

pumpkin

pumpkin pie spice

water

buttermilk

eggs

baking soda

maple extract (optional)

cream cheese, softened

unsalted butter, softened

sugar

For the cake:&nbsp;Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside.

In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside.

In a large bowl, combine the&nbsp;flour, sugar and salt. Whisk and set aside.

In a liquid measuring cup, combine the buttermilk, eggs, baking soda,&nbsp;vanilla and maple extract, if using. Whisk and set aside.

Pour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the sheet pan and bake the cake for 20 minutes. Remove and allow to cool.

For the frosting:&nbsp;In the bowl of an electric mixer, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add the&nbsp;half and half or milk and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.

Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.<br>

Ree Drummond's French onion soup recipe is rich and delicious, with a crispy crouton baked on top and lots of nutty gruyère cheese. 

French Onion Soup

c. salted butter

c. white wine

chicken broth

beef broth

Worcestershire sauce

garlic, chopped

black pepper

french bread

gruyère cheese, grated

In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes.  Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown.  Allow the onions to cook in the oven for 1 hour, stirring once, half way through, so the onions don't stick and burn.&nbsp;

Remove the pot from oven and place back on the stovetop over medium heat. If the onions aren't yet golden brown, cook for 5 to&nbsp;10 minutes more, stirring frequently and&nbsp;scraping off all the brown, flavorful bits, until golden.

Turn off the heat and pour in the wine. Return the heat back to medium.  Cook the wine for 5 minutes, allowing it to reduce.  Add the broths, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then&nbsp;reduce the heat to low.  Simmer for 30 to 45 minutes.

Preheat the broiler to low.&nbsp;Butter one side of the bread slices and broil for 1 to&nbsp;2 minutes, allowing the bread to brown and become crispy.

When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the&nbsp;crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to&nbsp;3 minutes.&nbsp;Serve immediately.

https://streaming.hearstdigitalstudios.com/cd49d82c-aee7-465f-a744-473cb3296117/video_rover_16x9_1080p_hd_1722876984_62713.mp4

Creamy carrot soup is a light, tasty dish that's beyond easy to make. Half-and-half gives it a creamy texture while lemon zest and juice brighten the flavor.

Creamy Carrot Soup

carrots,

garlic cloves, pressed

lemon juice,

c. half-and-half

nutmeg

black pepper,

Fresh chopped basil,

To a large pot, add the carrots, chicken broth, garlic, and lemon zest. Simmer over low heat until the carrots are tender, about 20 minutes.&nbsp;Remove from the heat.

Transfer to a blender, and blend&nbsp;until smooth.  Add the half-and-half and juice of half a lemon, stirring to combine.  Add the nutmeg, salt, and pepper, to taste.

Return the soup to the pot, and heat until just warm. Serve in bowls topped with basil.

This is a re-tested, family-approved version of Ree Drummond's perfect pancakes! This breakfast recipe works every time. Don't forget the syrup and butter.

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CPK’s BBQ Chicken Pizza

Shrimp and Grits

Quick and Easy Apple Tart

Tex-Mex Layer Dip

Hard Sauce

Apple Dumplings

Perfect Pie Crust

Broccoli Cheese and Cracker Cassero...

No-Bake Peanut Butter Bars

Pumpkin Sheet Cake With Cream Chees...

French Onion Soup

Creamy Carrot Soup

Perfect Pancakes

Top 13 recipes cooking food recipes from across the web

The most viewed recipes cooking food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CPK’s BBQ Chicken Pizza

Shrimp and Grits

Quick and Easy Apple Tart

Tex-Mex Layer Dip

Hard Sauce

Apple Dumplings

Perfect Pie Crust

Broccoli Cheese and Cracker Cassero...

No-Bake Peanut Butter Bars

Pumpkin Sheet Cake With Cream Chees...

French Onion Soup

Creamy Carrot Soup

Perfect Pancakes

The most viewed recipes cooking food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine