Although pizza isn't exactly a traditional holiday dish, one thing's for sure: Pizza is delicious all year round! So, why not make these mini Christmas tree pizzas as a festive snack or appetizer? Thanks to store-bought pizza sauce and canned crescent dough, this recipe is super quick and easy. You can even turn it into a family activity, as kids and adults alike will love making (and eating) these cheesy treats.

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Things You\’ll Need

• 2 8-ounce tubes of crescent dough, chilled

• 3/4 cup pizza sauce

• 1 cup shredded mozzarella cheese

• 1/3 cup black olives, sliced

• 1/3 cup green bell pepper, diced

• 1/3 cup mini pepperoni

• Fresh basil or parsley, chopped

• Oil

• Christmas tree cookie cutter

Tip

Omit the pepperoni to make the vegetarian mini pizzas.

Step 1

Add about 1 teaspoon oil to a small skillet. Cook the bell peppers for 5 minutes, or until slightly tender. Set aside.

Step 2

Preheat the oven to 350°F. If you'd like, line two baking sheets with parchment paper or silicone baking mats to catch burned cheese. Otherwise, you can use unlined baking sheets.

Roll out a tube of crescent dough on a sheet of parchment paper. Gently press the perforated lines together.

Step 3

Press a Christmas tree cookie cutter into the dough, cutting out as many trees as possible. You can do this by placing the cut-outs very close together. It also helps to flip the cookie after every cut-out to get the most out of your dough.

Repeat with the second tube of dough.

Tip

To re-use leftover dough, roll the scraps into balls. Place each ball between two sheets of parchment paper, flatten with a rolling pin then transfer to a plate or baking dish. Chill for 10 to 15 minutes in the freezer; this will make the dough less sticky and easier to work with. Once chilled, cut out more trees.

Step 4

Place the crescent trees on the lined baking sheets. Bake for 5 minutes.

Step 5

Spoon about 1 tablespoon of pizza sauce on to each tree.

Step 6

Add the shredded mozzarella cheese. Top with bell peppers, sliced olives and/or mini pepperoni.

Step 7

Bake for another 8 minutes, or until the edges are golden and the cheese is melted and bubbly. It may take more or less time to finish baking, depending on your oven.

Step 8

Garnish with chopped basil or parsley. Serve immediately.

This simple update to an American classic requires only three extra ingredients, and you might be surprised at what they are.

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Things You\’ll Need

• 1 dozen hard boiled eggs

• 2 tablespoons mayonnaise

• 2 tablespoons Ranch dressing

• 1 tablespoon mustard

• 1 tablespoon sweet relish

• Salt & pepper to taste

• 1/4 cup bacon

• 2 tablespoons chopped fresh chives

Step 1: Split Eggs

Use a sharp paring knife to split the eggs from top to bottom.

Step 2: Remove Yolks

Gently pop each yolk out of the eggs and into a medium sized mixing bowl.

Step 3: Mix Yolks

Use a fork to mash the yolks, then add mayonnaise, mustard, relish and Ranch plus a pinch of salt and pepper.

Stir to combine.

Tip

To avoid an overly runny mixture, add mayonnaise sparingly. Use a small amount first, then stir, only adding more as needed.

Step 4: Fill Egg Whites

Using a teaspoon, heap the yolk mixture into each egg white. Top with bacon and chives. Refrigerate for 20 minutes before serving, or overnight if making in advance. Enjoy!

I grew up in Tennessee and fried chicken is something that I have memories of from an early age. And I have never challenged my mama's fried chicken… until now. There is only one recipe that can stand up to it, and that is Nashville Hot Chicken! When I first heard about hot chicken, I was no longer living in Tennessee, so I decided I needed to try it for myself at home.

The results were phenomenal. The chicken is perfectly crispy on the outside, tender on the inside, and has the most incredible sweet and spicy sauce poured over after it's done cooking that takes this recipe to the next level!

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Things You\’ll Need

• 1 whole chicken, cut into parts

• 6 to 8 cups of vegetable oil

• 2 cups of buttermilk

• 3 tablespoons hot sauce

• 1 egg

• 4 cups all purpose flour

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 5 teaspoons cayenne

• 2 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 2 tablespoons brown sugar

• 1 teaspoon paprika

• 1 teaspoon chili powder

• Dill pickle slices for topping

Tip

Cut the breasts of the chicken in half for more even cooking time. You can also have your butcher or local grocer cut the chicken in advance.

Step 1: Prep dredge and chicken.

Cut up your chicken and dry thoroughly with a paper towel. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides. Prep your dredging station by combining flour, 1 teaspoon garlic powder, 1 teaspoon. onion powder, 1 teaspoon cayenne, and 1 teaspoon salt in a large bowl and mix to combine. In another bowl combine buttermilk, egg, and hot sauce and whisk until combined. Have a baking sheet nearby to place chicken on.

Step 2: Dredge the chicken.

Place the chicken into the flour mixture and coat lightly, and then shake to remove any excess flour. Take the floured chicken and place it into the buttermilk mixture and coat thoroughly. The last step is to place the chicken back into the flour mixture and coat entirely. Place the dredged chicken on a baking sheet to prepare for frying. Continue these steps until all parts of the chicken are coated.

Step 3: Heat oil to 350 degrees.

Pour enough oil into the bottom of a dutch oven or a deep cast iron skillet so that it's two inches deep. Adjust oil amount depending on the pan you are using. Heat the oil until it reaches 350 degrees. Test the temperature with an oil thermometer.

Step 4: Fry the chicken.

When the oil has reached the desired temperature, place half of the chicken pieces (careful not to crowd the pan) into the hot oil and cook for 7 to 8 minutes per side until golden brown and the inside of the chicken reaches 160 degrees for white meat and 165 degrees for dark meat. After cooking, place the chicken on a paper towel lined baking sheet with a wire rack on top to allow the chicken to drain excess oil. Make sure the oil has returned to about 325 degrees before adding your next batch of chicken.

Step 5: Make the spice blend for topping.

After the chicken has cooked, add the remaining spices of garlic powder, cayenne, paprika, chili powder, salt, and brown sugar to a medium size bowl and carefully whisk in 1 cup of the hot fry oil until well combined.

Step 6: Drizzle spicy sweet oil over the chicken.

When you are ready to serve the chicken, drizzle the hot spicy oil over the chicken with a little extra served on the side and top with dill pickle slices. Serve immediately.

This recipe is simply amazing and you are going to love how easy it is to make Nashville Hot Chicken right in your own kitchen! It's the perfect Sunday night dinner… and it's calling your name.