Giant Calzone

Supermarkets do not portion meat to only feed two people, which is the number I am typically cooking for, my husband and I. That means when I get meat home, I often times re-package the meat in to the portions I am needing for a particular dish. I recently realized that I had a number of random sausages in the freezer that needed to be used up. When I came across this calzone recipe, I knew it would be a perfect way to use up the meat in the freezer. Giant Calzone
1 1/2 cups water (70-80 degrees)
2 Tbls olive oil
2 tsps sugar
4 1/2 cups all-purpose flour
2 tsps active dry yeast
1 lb bulk Italian sausage
1 can (26 oz) garlic and herb spaghetti sauce, divided
3 Tbls grated Parmesan cheese
1 jar (4 1/2 oz) sliced mushrooms, drained (I left these out!)
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
1 1/2 cups shredded mozzarella cheese
1 egg, beaten

In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after first 5 minutes and add 1-2 Tbls water if needed). Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and cool. When bread machine cycle is completed, turn dough onto a lightly floured surface. Roll out to a 15-inch circle. Transfer to a lightly greased baking sheet. Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges. Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion, and mozzarella cheese. Fold dough over filling and pinch edges to seal. With a sharp knife, make two slashes in dough; brush with egg. Bake at 350 degrees for 40-45 minutes or until golden brown. Let stand for 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Serves 6.

Brownie Pudding

My friend, Wanda, is a paper fanatic! She sells Stampin' Up and is always willing to share her skills with those of us less talented in the paper department. I am working on a project, but needed some advice (and to use some tools that I don't have) so I solicited Wanda's help. Yesterday afternoon, I went to her house and brought along an afternoon snack for us to enjoy. Wanda doesn't like fruit, so I thought something gooey and chocolaty would be more her style!
Brownie Pudding (Barefoot Contessa Back to Basics)
1/2 lb (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature (I'm not sure why Ina Garten's recipes always call for extra-large eggs...I use large eggs and add an extra)
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean
1 Tbls framboise liqueur (optional)
vanilla ice cream or whipped topping, for serving

Preaheat the oven to 325 degrees. Lightly butter a 2-quart oval baking dish. Melt the butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5-10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream or whipped topping. Serves 6.

Lemon Chicken Pasta Toss

The description for this recipe reads, "In about 30 minutes, you can prepare a healthy meal that's bursting with both color and flavor." My husband would have to disagree as his comment was, "I know you made this from scratch, but it tastes like it came from a box." I guess I won't be making this recipe again.

Lemon Chicken Pasta Toss (Pampered Chef)

8 oz uncooked radiatore pasta

1 medium onion, chopped

1 small carrot, peeled

3 garlic cloves, pressed

1 small red bell pepper (I substituted a yellow pepper)

2 cups small broccoli florets

1/4 tsp salt

2 cups diced, cooked chicken breasts

1 cup prepared Alfredo sauce

1/2 cup hot water

1 lemon, cut in half crosswise

1/4 cup grated fresh Parmesan cheese

Cook pasta for 2 minutes less than package directions; drain. Meanwhile, chop onion and slice carrot. Lightly spray a stir-fry skillet with cooking spray. Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli, and salt in microwave safe dish and microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Sprinkle Parmesan cheese over pasta dish. Makes 6 servings.

Herb Biscuits

I recently came across this recipe which I tore out of an old Woman's Day magazine, and wondered why I hadn't tried it sooner?! I often make the garlic cheddar biscuits from Bisquick mix but never thought to change it up and add herbs (or anything else for that matter). I put a little too much pepper in these biscuits, but overall I thought they were great....a quick and easy biscuit to accompany a variety of meals.

Herb Biscuits

3 cups Bisquick

1 Tbls chopped fresh chives, rosemary, thyme, dill or parsley

1/4 tsp pepper

3/4 cup milk

Heat oven to 450 degrees. Combine all ingredients in a bowl until soft dough forms. Knead on surface sprinkled with baking mix, until dough holds together. Roll dough until 1/2-inch thick; cut with a 2-in round cutter. Place biscuits 2 inches apart on ungreased baking sheet. Bake 10-12 minutes or until golden brown. Makes 12.

As a bonus...here is another variation which I haven't tried yet, but sound delicious! I'll have to wait another month or so and try these once I'm on my pumpkin kick.

Pumpkin-Pie Spice Variation

Omit herb; mix 1/2 cup chopped walnuts and 2 tsp pumpkin pie spice into baking mix. Reduce milk to 1/2 cup; stir 1 cup canned pure pumpkin and the milk into baking mix. Prepare as above.

Angel Lush

I needed a quick dessert to take for a church luncheon this afternoon. I have made this Angel Lush before and remember it not only being quick and easy to make, but also a great summer dessert!
Angel Lush
1 (10-in) angel food cake
20 oz can crushed pineapple, undrained
3.4 oz box instant vanilla pudding
1 cup whipped topping, thawed
a few strawberries for garnish

In a medium mixing bowl gently combine pineapple, pudding mix, and whipped topping. Cut angel food cake in to three layers. Between each layer, spread 1 cup of pineapple mixture, ending with the pineapple mixture on top. Garnish the top layer with sliced strawberries. Refrigerate at least one hour to set. Serve cool or at room temperature. Serves 8.

Monkey Bread

The past couple of weekends, I have been good about getting up and actually making something for breakfast (more than just a bowl of cereal). I was going through a cookbook yesterday and came across my recipe for monkey bread. I knew that's what I would be making for Saturday morning breakfast. As I've said many times before, I love breakfast foods, but my husband does not. However, as long as it doesn't contain eggs (which are visible) I can usually entice him to eat a little of what I made. He's still sleeping at the moment, but I'm sure he'll smell this monkey bread baking and will join me for breakfast this morning!

Monkey Bread
2 pkgs buttermilk biscuits
1 cup sugar
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar

Cut biscuits into 4 pieces. Mix sugar and cinnamon in small bowl. Drop roll pieces into sugar and cinnamon mixture. Coat well. Put them into a buttered bundt pan. Put leftover sugar and cinnamon mixture, brown sugar, and butter into sauce pan. Bring to boil and remove from heat. Drizzle over the roll pieces. Bake at 350 degrees for 30 minutes. Cool slightly before inverting pan.

Barefoot Bloggers: Peach and Blueberry Crumble

This is a wonderful summer dessert recipe chosen by Aggie at Aggie's Kitchen for this month's Barefoot Bloggers. I had read some comments about this recipe in regards to making additional topping as some didn't feel the original recipe called for enough. I did double the topping, but then chose not to use the whole doubled amount. I felt the dessert had a great flavor with just enough sugar to make it sweet, but not so sweet that it overpowered the fruit.
Peach & Blueberry Crumbles (Barefoot Contessa at Home)

For the fruit:

2 lbs firm, ripe peaches (6-8 peaches)

2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint)

For the Crumble:

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 tsp kosher salt

1/4 tsp ground cinnamon

1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.