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Prairie Flavors Content! By Laura Araujo Barbecue Chicken Pizza Team Spirit Cookie Cups Photos by Laura Araujo


Quick Pizza Dough Yields 1, 12-inch pizza crust


✓ 2 ¼ teaspoons active dry yeast (1 packet) ✓ 1 teaspoon granulated sugar ✓ 1 cup warm water ✓ 2 ½ cups all-purpose fl our ✓ 2 tablespoons oil ✓ 1 teaspoon salt ✓ ½ teaspoon dry oregano ✓ ½ teaspoon dry basil


To a large bowl, or the bowl of a stand mixer, add the yeast, sugar and water. Let stand 5 minutes, until the mixture is frothy. Add the fl our, oil salt and herbs. Mix with a spoon or the dough hook attachment of a stand mixer, until well combined. Turn out onto a lightly floured surface and knead for until smooth, or continue to mix with the dough hook of a stand mixer until smooth. Place the hand-kneaded dough back into the bowl. Cover the bowl with a damp towel and allow to rise for 30 minutes. The dough is now ready for use. If desired, place dough in a plastic bag for later use. Allow refrigerated dough to stand at room temperature for 20 minutes before using.


Barbecue Chicken Pizza Yields 1, 12-inch pizza


✓ 1 recipe pizza dough ✓ 1 chicken breast ✓ Vegetable oil ✓ Salt and pepper ✓ ½ cup barbecue sauce


✓ 2 roma tomatoes, seeded and diced ✓ 8 ounces shred- ded Colby-jack cheese


Team Spirit Cookie Cups Yields 3 dozen


Prepare the pizza dough before you head out to tailgate—or purchase uncooked dough from your favorite pizza restaurant. Store the dough in your cooler and allow it to come to room temperature before using. Pat the chicken breast dry. Brush both sides with a light coat of oil and season with salt and pepper. Grill over medium-high heat, fl ipping the breast once, until the chicken is cooked through—about 4 to 5 minutes per side. Remove the chicken from the heat; allow it to rest and then cut it into bite-size pieces. Increase the grill heat to high. Prepare the pizza crust for grilling. Stretch it into a 12-inch circle and place it on a large plate. Brush the crust with oil. Carefully transfer the crust to the grill, plac- ing the oiled side down onto the grill. Brush the side facing up with oil. Cook for 3 min- utes with the lid open. The crust should have some light grill marks. Flip the crust and add the toppings. Spread on a layer of barbecue sauce, the diced tomatoes, the chicken pieces and top with cheese. Close the lid and allow the pizza to cook for 3 to 5 more minutes, until the crust is golden and the cheese is melted.


For the cookies: ✓ 2/3 cup shortening ✓ 2/3 cup butter ✓ 1 ½ cups granulated sugar ✓ 2 eggs ✓ 2 teaspoons vanilla extract ✓ 3 ½ cups all-purpose fl our ✓ 2 teaspoons baking powder ✓½ teaspoon salt


For the icing: ✓ ½ cup room-temperature butter ✓ ½ cup shortening ✓ 1 teaspoon vanilla extract ✓ 2 tablespoons milk ✓ ½ teaspoon salt ✓ 4 cups powdered sugar


Preheat the oven to 350°F. To a medium bowl, add the short- ening, butter and sugar. Beat with an electric mixer until well combined. Mix in the eggs and vanilla. In a separate bowl, combine the fl our, baking powder and salt. Add the dry in- gredients to the wet ingredients and stir with a spoon until just combined. Grease a mini muffi n pan. Place a 1-inch ball of dough into each hole of the muffi n pan. Use the back of a fl oured teaspoon to make a well in the center of each cook- ie. Bake for 10-12 minutes. Allow the cookies to cool for 15 minutes and remove them from the muffi n pan. Allow them to cool fully before frosting.


To make the frosting, combine the butter, shortening, vanilla, milk and salt in a medium bowl. Beat until smooth. Gradually mix in the powdered sugar. Use food dye to color the icing in your favorite team’s color. Store cookies in a covered con- tainer and take them to your next tailgate party!


BonusBonus


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