snake Calzone

 We make this every Halloween... To make this really easy just buy premade dough.

Ingredients

Dough:

• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons olive oil
• 1 ½ teaspoons kosher salt
• 3 cups all-purpose flour, divided

Filling:

• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese, or to taste
• 1 (4 ounce) package sliced pepperoni
• 1 tablespoon chopped fresh parsley
• ½ teaspoon Italian seasoning
• ½ cup sliced black olives (Optional)
• ½ green bell pepper, cut into strips (Optional)
• ½ cup sliced fresh mushrooms (Optional)
• 1 egg
• 1 tablespoon water

Directions

Instructions Checklist

• Step 1

  Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.

• Step 2

  Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

• Step 3

  Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.

• Step 4

  Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

• Step 5

  Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.

• Step 6

  Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Creamy Tuscan Chicken

from:carlsbad cravings

This dish was delicious! 

 Ingredients

Chicken

• 2 large chicken breasts
• 3tablespoons flour
• 1tsp EACH salt, garlic powder, onion powder
• 1/2tsp EACH paprika pepper
• 2tablespoons unsalted butter
• 2tablespoon olive oil

Sauce & Potatoes

• 1pound Dutch baby potatoeshalved (quartered if large)
• 1tablespoon unsalted butter
• 1tablespoon oil from sun-dried tomatoes
• 1/2cup sun-dried tomatoesrinsed, drained, chopped
• 1 shallotminced
• 4 garlic clovesminced
• 1/4teaspoon red pepper flakes
• 1 1/2cups chicken broth
• 1tablespoon cornstarch
• 1cup heavy creamor evaporated milk + 1 tsp cornstarch
• 1tsp EACH dried parsley, dried basil(or 1 TBS EACH FRESH)
• 1/2teaspoon dried oregano
• 1/4cup finely grated fresh Parmesan cheese
• salt and pepper

Instructions

1. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4. Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
5. Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7. Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
8. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.

Ham Tetrazzini

 from: beyond the 

Ham Tetrazzini

I find myself looking for a dish to make to use up all my leftover Ham. This was really good! I didn't bake  this- just threw the sauce and pasta together and served it with a side of broccoli.

 

Author: Kathy

Ingredients

• 8 oz spaghetti noodles
• 2 cups ham cubed
• 1 cup mushrooms sliced
• 6 Tablespoons butter
• 1/3 cup flour
• 1 1/2 cups milk
• 1 1/2 cups chicken stock
• 1 pinch ground nutmeg
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• salt to taste
• 1 Tablespoon sherry wine optional
• 1/2 cup Parmesan grated

Instructions

• Cook Spaghetti noodles according to package directions. Drain and set aside.
• Add 2 tablespoons butter to a saute pan. Add mushrooms. Cook until browned. Remove from pan. Do not wipe or rinse pan.
• With same pan add 4 more tablespoons butter. When melted, add flour. Stir over medium low heat for 2-3 minutes.
• Slowly add milk while whisking flour mixture. Continue whisking until mixture begins to thicken. 
• Add chicken stock and combine.
• Add nutmeg, thyme and pepper. Continue cooking over medium heat until mixture is heated through. 
• Stir in sherry (if using) and add mushrooms and ham. 
• Taste mixture. Add salt if needed.
• Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish.
• Top with Parmesan cheese
• Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden. 
• Remove from oven and let rest for 10 minutes before serving.

Notes

• White wine can be used in place of the sherry wine or it can be omitted altogether.
• To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
• May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.

Nutrition

Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 902mg | Potassium: 427mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 1.5mg

Sweet potato casserole

Casserole with Butter Pecan Crumble Topping

YIELD: ONE 2.5 TO 3-QUART BAKING DISH (OR 9X13 PAN), SERVES 8

TOTAL TIME:ABOUT 1 HOUR 15 MINUTES

PREP TIME:15 MINUTES

COOK TIME:BOIL ABOUT 15 TO 20 MINUTES, BAKE ABOUT 45 MINUTES

This is an easy recipe to make and preassemble before baking it off if you’re cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

5 

5 / 5 (7 Reviews)

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INGREDIENTS:

Filling

• 4 pounds raw sweet potatoes, diced into large chunks and boiled
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1/2 cup milk (I used unsweetened cashewmilk)
• 1/2 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground nutmeg, optional
• 1/4 teaspoon cinnamon, optional

Topping

• 5 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1 cup Fisher Pecan Halves

DIRECTIONS:

1. Filling – To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
4. Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
5. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
6. Add the pecans and toss to incorporate.
7. Evenly turn topping out over filling and bake for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

S’more bars

golden graham s’mores bars

• author: inspired by tyler, recipe by betty crocker
• prep time: 15 mins
• cook time: 1 hour
• total time: 1 hour 15 minutes
• yield: 12-16 1x

DESCRIPTION

These easy Golden Grahams s’mores bars are made with Golden Grahams cereal. I cannot believe how simple and addicting these are!

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SCALE 

INGREDIENTS

• 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
• 1 1/2 cups milk chocolate chips (9 oz)
• 5 tablespoons butter or margarine
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 box (13 oz) Golden Grahams cereal (8 cups)

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INSTRUCTIONS

1. Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
2. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.

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