Sunday, July 29, 2012

Italian Sausage Calzone

    One of my favorite eats, you can basically put anything in a calzone. Thinking of
what to do with those leftovers??
Maybe try a calzone.

For the dough:

1 cup lukewarm water
2 1/4 tsp. active dry yeast
1 tsp. salt
1/2 tsp. sugar
3 cup flour, plus extra for dusting
1 tbsp. extra-virgin olive oil

In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, 
then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and
 knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic.
 Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. 
Makes enough dough for 4 calzones.


    1/2 cup Italian  sausage
1/4 cup fine chopped onion
1/4 cup bell pepper
1/3 cup pizza sauce
1 cup shredded mozzarella
1/4 grated parmesan cheese

            Heat oven to 450ºF. Cook sausage in skillet until browned, then drain. Stir in onion, pepper and pizza sauce; keep warm. Prepare dough. Layer mozzarella cheese, sausage mixture and parmesan on half of 
              circle to within 1" of edge. Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 tsp water).    Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.

Print Friendly and PDF

Saturday, July 28, 2012

Egg In A Nest

Added with some fresh blueberries and bacon
made for a delish breakfast.
You can use any bread you like,
I like to use a thicker bread,
it holds in the egg better. Use a cookie cutter or a glass,
I've used a coffee up on these ones.
 Cut a hold in the center
of the bread,  butter one side of the bread and place the dry side down 
on a buttered fry pan. Crack the egg in the hole,  let it cook up for a few minutes.
 When the egg starts to set, you can flip it over and continue cooking.
Add salt and pepper to your liking. 

Print Friendly and PDF

Thursday, July 26, 2012

Delish Crab Cakes

    For awhile now my son has been asking me to make crab cakes ( I've never made them before ), this kid just loves seafood! They were very easy to make and great tasting.
This one is a keeper.

1 egg
3 tsp. mayonnaise
4 tsp. lemon juice
1/2 teaspoon Worcestershire sauce
1 tbsp diced green onions
1 tsp. dried tarragon
1/8 tsp. red pepper flakes
10 oz. crabmeat
1/2 cup crushed crackers ( I used Ritz )
1 tbsp. butter

In a medium sized bowl, mix together egg, mayo, worcestershire  sauce,
lemon juice,  pepper flakes, onions and tarragon.

Slowly mix in crabmeat, then mix in cracker crumbs until you get the
consistency that you like.

Heat the butter in a skillet over medium heat. For the crab mixture into 4
equal size patties. Place the patties in the skillet, and cook until they are
golden brown, about 6 to 7 minutes each side.

Print Friendly and PDF

Sunday, July 22, 2012

Herb Stuffed Chicken Breast


Preheat oven to 375*

5 boneless skinless chicken breasts
4 ozs cream cheese (softened)
1 1/4 cups shredded Mozzarella cheese, divided
1/2 tsp parsley (dried)
1/4 tsp dried rosemary
1/8 tsp dried basil
1/2 tsp garlic salt
1/2 tsp salt
3 eggs
10 ritz crackers
1/2 cup spaghetti sauce

Mix cream cheese, 1 cup mozzarella, parsley, rosemary, basil, garlic and salt until well blended.
Spread onto chicken breast, roll up chicken tightly, secure with a toothpick.

Beat eggs in a shallow dish, crush crackers in a separate shallow bowl. Dip chicken
in egg, then roll in crumb mixture to evenly coat. Place chicken seam side down, in
a baking dish sprayed with cooking spray.

Bake 30 minutes or until chicken is done. Remove and discard toothpicks.
Top chicken with spaghetti sauce and remaining mozzarella.

Print Friendly and PDF

Monday, July 16, 2012

Vanilla Cupcakes

Vanilla Cupcakes with Chocolate Marshmallow frosting

Made these yummy cupcakes for work tomorrow, the frosting is creamy and delish.

Cupcake Recipe
  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoons salt
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
Heat oven to 350ºF. Line 12 regular-size muffin cups with paper liners.
 Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. On low speed beat in milk and vanilla (batter may look curdled), then flour just until blended

Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.

Repeat  with remaining batter. Let cupcakes cool completely before frosting and decorating.
 Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans, you can bake them side by side on the middle rack of your oven if space permits.


2 sticks salted butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup cocoa powder
4 Tablespoons Baileys
7 oz jar marshmallow creme (or fluff)

- In the bowl of a mixer, beat butter, vanilla, and Baileys on medium-low speed until smooth and combined.
- Add powdered sugar and cocoa powder, stir a bit by hand . Raise the speed on your mixer to high and beat for 2 minutes until light and fluffy.
- Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

Print Friendly and PDF

Thursday, July 12, 2012

How creative and cute...

Just wanted to share this picture I saw over at  
Healthy Eating with Michele Holloman 
facebook page. They look too artsy and cute to eat.

Print Friendly and PDF

Tuesday, July 10, 2012

Teriyaki Meatballs

I never made Teriyaki meatballs before and my son just loves meatballs, so I decided to give
them a try and play around with some ingredients that I had. Needless to say , they were a "keeper".

Teriyaki Meatballs

For the Meatballs:
2 lbs. ground beef
1 tsp. ginger
1/4 tsp. salt
1/4 tsp. pepper
1 tbs. honey
1/4 tsp. Worcestershire sauce
2 tablespoons vegetable oil

For Sauce:
1 cup sugar
1 cup soy sauce
1 tsp. ginger
2 garlic cloves, finely chopped

In a medium bowl, combine the ground beef, ginger, salt, pepper,
honey and wocestershire sauce. Use your hands to combine well,
roll into meatball size. Heat the oil in a large skillet over medium-high heat
When hot, add the meatballs and allow to brown for 2 to 3 minutes. Meanwhile, combine
the ingredients for the sauce in a small bowl and whisk to combine. Set aside.  
  Turn the meatballs and brown until all sides are cooked.
 Add the liquid to the pan and reduce the heat slightly. Cook for 2-3 minutes then increase the heat, allowing the liquid to reduce. Coat the meatballs with the sauce.
Transfer to a platter and enjoy.

Print Friendly and PDF