Calzones

Calzones

Quick and easy, portable and cheesy, calzones are a great alternative to traditional pizza. Very similar to a Hot Pocket (but 100 times tastier), they travel well for lunches or picnics, but also taste just as great eaten in your own kitchen. Some may even argue that calzones are better than your original pizza! It's up to you to find out.

 Ingredients

Yield 3 Large Calzones

Dough

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 1/2 cups whole wheat flour

Filling (you may change this suiting to your personal tastes)

• 1/2 cup marinara sauce
• 1 to 2 cups mozerella cheese
• 1/4 to 1/2 cup cheddar cheese
• 1/4 cup sliced olives
• 3/4 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 to 1 cup pepperoni
• garlic powder
• salt
• basil
• other spices (oregano, thyme, marjoram, rosemary, sage)

Directions

Dough

1. In a mixer, dissolve yeast in water
2. Add the oil, sugar and salt and mix together
3. Mix in 1 cup of the flour until smooth
4. Gradually stir in the rest of the flour, until dough is smooth and workable 
5. Knead on a lightly floured surface for about 5 minutes
6. Make dough into a ball and put into a lightly greased bowl (lightly grease top of dough as well) and allow to rise for about 40 minutes, or until double in size.
7. Punch down down and separate into three parts. Roll out each part to make thin circles
8. Spread the marinara sauce around the whole circle and then add other filling ingredients and spices to taste
9. Carefully flip one half of the calzone over the other half to make a sort of pocket. Pinch the edges closed
10. Place calzone on a lightly greased cookie sheet. Gently brush the top of the calzone all over with the beaten egg. Poke a hole in the top of the calzone with a fork. If desired you may sprinkle additional spices on top of the calzone.
11. Cook for about 15 to 20 minutes at 425 degrees F, or until crust is golden.

Mac and Chesse

From Scratch Mac and Cheese

There are times in everyone's life when you just need some horribly fattening, incredibly cheesy comfort food. So here it is.

Ingredients

Sauce

• 1 Tbs butter
• 1 3/4 Tbs All-Purpose flour
• 1 cup milk 
• 1 cup grated sharp cheddar cheese
• 1/4 cup grated Monterey Jack cheese
•  sprinkle of kosher salt
• 1/4 teaspoon green chili powder
• 2 cloves garlic
• sprinkle powdered red pepper or Cayenne pepper 

Pasta

• about 3 1/4 cup Rotini pasta
• 1/4 cup sharp cheddar cheese, grated
• 1/4 cup Jack cheese, grated 

Directions

Sauce

1. Melt butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes.
2. Slowly add milk, whisking constantly. Cook until sauce thickens, about 5-8 minutes, stirring frequently.
3. Remove from heat.
4. Add cheeses, salt, chili powder and garlic, and red pepper. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside. 
Pasta

1. Preheat oven to 350º F. Grease a 9 inch square baking dish.
2. Cook Rotini pasta for 2 minutes less than package directions. (It will finish cooking in the oven.)
3. Drain pasta
4. Combine pasta and sauce in a medium bowl; mix carefully but thoroughly.
5. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses.
6. Bake, uncovered, 20 minutes.

Scrumptious Carrot Cake

Today's Father's Day, and my dad requested his favorite cake, carrot cake. Though carrots may possibly be one of the weirdest things to put in a cake, they make this dessert incredibly delicious. Who knew that a vegetable could taste so good?

This particular recipe creates a dense, moist cake with cream cheese frosting enhances the natural flavors of the cake. It can be served room temperature, but personally I like it chilled.

Ingredients

Cake

• 2 cups sugar
• 1 cup oil
• 4 eggs
• 3 cups grated carrots
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 3/4 cup ground coconut
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 1 8-ounce package cream cheese
• 1/2 cup softened butter
• 1 teaspoon vanilla
• about 6 cups powdered sugar

Directions

Cake

1.  Preheat oven to 400 degree F. Lightly grease and flour two 9 inch round cake pans. Set aside.
2. Combine sugar and oil in a large mixing bowl.
3. Add eggs, mix well.
4. Add grated carrots.
5. Slowly stir in sifted dry ingredients.
6. Add coconut and pecans.
7. Pour batter into prepared pans. Cook for 14 minutes.
8. Reduce oven temperature to 325 degree F. Cook for an additional 15-20 minutes or until toothpick inserted in center comes out clean.
9. Remove from oven and allow to cool completely before frosting.

Cream Cheese Frosting 

1. Cream butter and cream cheese in large mixing bowl on high for about 1 to 2 minutes.
2. Mix in vanilla.
3. Gradually add powdered sugar and mix well.
4. Continue to beat frosting for 3 to 4 minutes, even after everything is combined.

Granola Bars

Homemade Granola Bars

Lately I've been trying to be a little healthier, but I've have trouble thinking up new recipes. It's a lot easier to come up with an original dessert than a healthy snack! Eventually I thought of making homemade granola bars. I expected them to be extremely difficult to make, but they were surprisingly very simple. The recipe is also very flexible, so you can add more or less of pretty much anything in it, (for example, if you don't like coconut, you could substitute in something else or just leave it out entirely and reduce the amount of liquid you use).  However, there are a few things you probably don't want to leave out or change, such as the oats and flour. Happy Cooking!

Ingredients

• 2 cup rolled oats
• 3/4 cup sliced almonds
• 3/4 cup coconut
• 1/2 cup honey
• 1 1/2 Tablespoons butter
• 1/4 cup Pure Maple Syrup
• 1/4 teaspoon salt
• 1/2 cup Wheat Germ
• 1/4 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 1/4 cup peanuts (optional)
• 1/4 cup raisins (optinoal)
• 1/2 cup chocolate chips (optional)

Directions

1. Preheat oven to 350 degree F
2. Mix together oats, almonds and coconut and spread out on  a cookie sheet. Place in oven and toast for about 10 to 12 minutes, stirring occasionaly.
3. Reduce oven heat to 300 degree F (Remove oat, almond, and coconut mixture from oven and place in a large bowl).
4. Add Wheat Germ, flour, peanuts, raisins, and cinnamon to oat, almond, and coconut mixture. Mix together. 
5. In a small saucepan, melt butter.
6. Add honey, maple syrup and salt. Bring to a boil over medium heat and stir for about one minute.
7. Pour wet mixture into the dry and stir to combine.
8. Allow mixture to cool slightly before adding the chocolate chips (or they will melt).
9. Grease a 9x13 pan and line bottom with parchment paper. Add mixture and press it evenly into the bottom of the pan. 
10. Cook for about 30 minutes, or until edges are lightly golden brown.
11. Allow to cool completely ( about 2 hours). Cut into any shape you desire (Who says granola bars have to be boring old rectangles? Get creative!) You can store these at room temperature in plastic baggies if desired.

Red Velvet Cupcakes

Red Velvet Cupcakes

At restaurants, stores, and bakeries there is always the ever present Red Velvet Cake to buy, with the description as being out of this world. I used to have to just trust the labels, because I'd never had Red Velvet myself, and didn't really even know what is was. So when my dad said he needed cupcakes to give to someone for their birthday, Red Velvet came to my mind immediately. It was time to test that legendary flavor. And I have to say, after I ate one of those babies, I was not disappointed.

Ingredients

Cake:

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup plain yogurt or sour cream
• 1/2 cup milk
• 1 ( .3 ounce) bottle Red Food Color
• 2 teaspoons Pure Vanilla Extract

Vanilla Buttercream Frosting:

• 1 1/2 Cup Softened Butter
• 5 1/2 Cup Confectioner's Sugar
• 2 Teaspoons Vanilla Extract
• 1-3 Tablespoons Milk

Directions

Cake:

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in plain yogurt/sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost.

Frosting: 

1. Cream Butter in mixer
2. Add 1 cup powdered sugar and 1 Tbs. Milk. Stir and gradually add rest of powdered sugar. Add milk if needed. Add Vanilla. Beat on high for several minutes until thick and creamy. If frosting tastes like powdered sugar continue to beat for several more minutes until the taste is right.

The Best Dang Double Chocolate Chip Cookies

The Best Dang Double Chocolate Chip Cookies

Now, don't get me wrong, I'm sure there are tons of Double Chocolate Chip Cookie fans out there, but until today, I just didn't understand the obsession. I LOVE chocolate, but it just seemed like too much chocolate...until today. I wanted to make the perfect companion cookie for ice cream, and with the whole 'ice cream sandwich' idea goin' on, I decided to make double chocolate chip cookies, which I've never ever done before. When they came out of the oven, I expected them to be just like any other double chocolate chip cookie that I've ever had, so I took just a small nibble (just to be sure there was no commitment or anything). But once I had one nibble I just couldn't stop! They were different than other forms of this cookie that I'd had before, suddenly this whole 'double the chocolate' idea was seeming appealing, and even, delicious. So I fell in love today, with something that I'd already rejected time and time again. I guess a new recipe and slighty different ingredients can make a whole lot of a difference.

P.S These cookies are to die for when served with a refreshing glass of milk or a dish of your favorite vanilla ice cream

Ingredients

 Yield 2 Dozen

• 1/2 Cup Butter
• 1/2 Cup Brown Sugar
• 3/4 Cup White Sugar
• 2 Eggs
• 1 Teaspoon Vanilla
• 1/2 Cup Cocoa Powder
• 2 Cups Flour
• 1 Cup Chocolate Chips

Directions

1. Soften Butter and beat 
2. Add brown and white sugar and beat to combine
3. Add eggs and vanilla and stir until smooth, do not over beat!
4. Add cocoa powder and combine
5. Add flour and stir well (it will be thick)
6. Stir in Chocolate Chips
7. Make balls of dough (about an inch, inch and a half wide; also,the balls don't have to be perfectly round) and place evenly spaced on a cookie sheet; about 12 balls per sheet
8. Cook for about 16 or 17 minutes at 325 degrees

Nutty Granola

Nutty Granola

Granola and yogurt is one of my favorite afternoon snacks, but what do I do when my stock of granola runs out? Make some of course!

Ingredients

• 4 Cups Rolled Oats
• 1 Cup Slivered Almonds
• 1/2 Cup Pecans
• 1 1/2 Cup  Shredded Coconut
• 1 Cup Whole Wheat Flour
• 3/4 Teaspoon Salt
• 1/4 Cup plus 2 Teaspoons brown sugar
• 1/4 Cup plus 3 Tablespoons Pure Maple Syrup
• 2 Tablespoons Molasses
• 1/4 Cup Vegetable Oil 
• 1/2 Cup Flax Seed
• 1/2 Cup Wheat Germ

Directions

1. Combine oats, almonds, pecans, coconut, flour, salt, and brown sugar in large bowl
2. Combine maple syrup, molasses, and vegetable oil
3. Combine dry mixture with wet mixture
4. Divide in half. Spread each half evenly on a separate cookie sheet
5. Cook at 250 degrees for 1 hour, stirring every 15 minutes