Friday nights are pizza night around here.  A simple way to relax after a long week, Friday Night Pizza Night has become something of a religion in our household.  I’ve always insisted on making our own healthier versions of this take-out favorite.  For awhile, I was using whole wheat or low-carb tortillas for the base instead of standard pizza dough.  Once it became apparent that these tortillas were just as jam packed full of non-food items and chemicals as the take-out pizza I was attempting to avoid, I set out to begin making my own pizza dough.

This simple recipe takes almost no active time to prepare and you can easily pronounce all of the ingredients (I can’t say the same for those low-carb tortillas).  The dough is sturdy enough to support any variety of toppings and freezes well so you can stock up for future Friday nights!  The light wheat flavor is paired with a combo of Italian seasonings to give it an extra flavor punch.  You will be surprised at how quickly you get the hang of it.  Before you know it, your friends will be calling you for their Friday night take-out pizza!

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Am I the only person who was under the false impression that making a roast chicken was extremely difficult and wildly time consuming?  For years, I was convinced that roasting a chicken (like my more familiar Thanksgiving turkey) was an all day affair.  If you jump over the logical gaps involved in that analogy (i.e. the difference between a 20 pound turkey to feed twelve and a 3 pound chicken to feed, um, two) you will quickly discover what I recently did.  Roast chicken is a simple, delicious and totally doable weeknight dinner.

When I tell you this is the best roast chicken I have ever had, I am not exaggerating.  Succulent, juicy meat that falls off the bone with a perfectly crispy, papery, thin skin you will find it hard to believe that bird came out of your own oven.  If I could FedEx you a sample in the mail I would, but you’ll have to take my word for it.  This recipe will impress your friends, loved ones will begin requesting it be added to the regular recipe rotation and neighbors will pound on your door begging for an invite to dinner.

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Very rarely am I haunted by recipes.  I have, however, been haunted by these corndogs.  When I came across the recipe in Food Network Magazine back at the beginning of the summer, I tore it out, saved it and immediately began plotting an entire mini-food themed menu.  I woke up in cold sweats, dreaming about what other delicious food I could shrink into a miniature version.  All of this, thanks to these utterly irresistible, too-cute-for-their-own-good baked mini-corndogs.

Unlike their deep-fried cousins, these beauties are baked in the oven until golden brown.  The dough is spiked with a touch of cayenne pepper which gives these guys a surprisingly little kick of flavor.  Black sesame seeds create a stunningly exotic appearance.  Gorgeous and flavorful, a winning combination.  Plus, they get bonus cute-factor points for being adorable mini-food!

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