I make this all the time, it is my specialty!!! I had it tonight even. Have your standard pizza dough rolled out, I prefer a thin crust. I toss cooked chicken (either poached chicken breast, but usually I use leftover cold chicken from roast chicken night) in the sauce, which is half melted butter, and half franks hot sauce whisked together. Spread sauce coated chicken pieces over pizza crust, then drizzle more sauce to *lightly* coat the rest of the dough. Be careful not to over do sauce, what with the butter it can be too greasy, a little goes a long way. Add layer of shredded mozzarella. Then, sprinkle chopped red onion and chopped celery on top. Into the oven (preferably on a pizza stone). If I am going to add bleu cheese, I like to sprinkle it on about two minutes before the pizza is done. I know you are probably skeptical about the celery, but it really adds the perfect touch.

Christy: from the Photo they didn't look like anything Special. If I had a little more info ? I make Chicken Fingers that are pretty tasty ,or at least they don't stay around too long. They are easy to make. I put them in flour first, then into an egg milk dip. And Back into the flour. From there back into the egg and. into the Bread Crumb mix. Pat it good and put it into the frying pan. Cook til golden. The bread crumb mix gives it the taste . Bread Crumb Mix: 2 cups of Italian Bread Crumbs 1 level Teasp. of Garlic Powder 1 Teasp. of Onion Pwd. 1/2 teasp. Old Bay Seasoning 1 Tablesp. Parsley Flakes 1 heaping Tablesp. of Parmasan Cheese. 1/2 teasp. of salt Pinch of Oregano Black pepper to taste. Test one and adjust the Spices to your taste. - - - - - - - - - - - - - - I'll give you the recipe for Ribs. You can use this on the Chicken Fingers and Bake them LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style Ribs or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree SAUCE: Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard 1/4 teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

Pizza and movie night at the church - so three slices, some salad, cupcake (each had one with birth-date flag on it, as we were celebating a birthday for "everyone"), birthday cake and ice cream, plus coffee. Disney movie about a bunch of scoundrels planning to blow up the world all at once, using the electronic machines - but a bunch of high-capability hamsters, aided by a high-flying fly, enabled good to triumph. I think that I was fed a bit of bal-ornery, as well. Have a well-filled weekend, everyone. ole joyful

I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them. Auntie Anne's Pretzels: Copycat Recipe Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt 8 tablespoons butter, melted in a shallow dish Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110�. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450�. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce. For Garlic Cheese Sauce: (A Yammie original) 3 tablespoons butter 3 tablespoons flour 3 cloves minced garlic 1 cup milk 1/8 teaspoon smoked paprika a pinch cayenne pepper 8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.) In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave. Auntie Anne's Pretzels: Copycat Recipe with step by step pictures