Calzones

Calzones (this recipe makes 2 extra-large calzones)
**My sister, Kristin, made this recipe for the kids and I when we went to Arizona this summer. It was a hit! Cali requested it for her b-day meal on Sunday. Fabulous!

Ingredients:
3/4 c. milk (warm)
1 pkg. yeast
1 T. butter (softened)
1 t. olive oil
1 T. cornmeal
1 T. sugar
2 cups flour

Directions:
Dissolve milk and yeast, then add rest of ingredients (add flour 1 cup at a time). Roll dough into 2 large, thin circles. On one half of each circle arrance desired toppings, such as sauce, pepperoni, and cheese. Fold other half over and pinch edges. Bake at 400 degrees for 14 minutes. When finished, remove from oven, brush with melted butter, garlic salt, and Parmesan cheese, and return to oven for a minute to let the cheese melt on top. Delicious!!

Garlic Chicken

This is THE BEST seasoning and my new favorite way to cook chicken to add to any recipe. Make up a lot of the seasoning mix and keep it in a baggy so that you have it on hand at all times. My sister, Dabney, introduced me to this in Indiana. It is to die for!!

Garlic Chicken
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet, heat butter and olive oil together over medium-high heat. Saute chicken 'til golden brown, about 5 minutes on each side.

*Lately, I've been thawing the frozen chicken breasts by baking them for 15 minutes at 375 degrees. Then follow the recipe above.

PF Changs Lettuce Wraps

** Literally, our family's favorite meal! You will definitely want to double this one! Serve with store-bought or homemade rolls.
PF Changs Lettuce Wraps (compliments of Jill Gray)
Stir-fry:
1/2 tsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
3 Tbsp. vegetable oil
2 chicken breasts, cooked and chopped
1 cup water chestnuts, minced
2/3 cups canned straw mushrooms, minced
3 Tbsp. chopped green onion
1 tsp. minced garlic
Fried rice noodles (Mai Fun)
Lettuce

Heat & cook the stir-fry ingredients. Serve the chicken on a dish lined with fried rice noodles. Make lettuce cups by slicing head of iceberg lettuce through the middle; pull off the outside slice. Dip in special sauce and/or hot sauce.

Special sauce: (make ahead and refrigerate)
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil

If you want to make the special sauce hot, follow the above recipe and then add the following:
2 tsp. water
1 Tbsp. Chinese Hot Mustard
1-3 tsp. garlic chili paste

The Perfect Apple Crisp

I could've eaten the whole pan. Need I say more?!

The Perfect Apple Crisp

adapted from Allrecipes (found on The Girl Who Ate Everything)

10 cups all-purpose apples, peeled, cored and sliced (I used about 6 Granny Smith apples)

3/4 cup white sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg



2 cups quick-cooking oats

2 cups all-purpose flour

2 cups packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter, melted
1 cup chopped pecans or walnuts (optional)



Directions

1.Preheat oven to 350 degrees.

2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.

3.Combine the oats, 2 cups flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4.Bake at 350 degrees for about 45 minutes.

5. Serve with vanilla ice cream.

BYU Mint Brownies

Cali loves mint brownies so I made these for her b-day. Pretty tasty! Pretty rich!

BYU Mint Brownies
by Byu Dining
1 cup butter
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cup white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

MINT ICING
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract
1-2 drops green food coloring

1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We liked ours stored cold in the refrigerator or you can store them at room temperature.

Taco Braid

You can make your own bread dough for this recipe, or go to Macey's or any other grocery store bakery and ask them for a loaf of UNCOOKED french bread. Voila! You have just skipped a major part of the recipe. It's like a miracle. You don't have to make the bread! Saves you at least an hour and only costs $1.19.

Taco Braid Filling (from The Girl Who Ate Everything)
4 oz of Cream Cheese
1/2 cup Salsa
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt
**bread dough of loaf of uncooked french bread from grocery

1. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Spread cream cheese lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.
5. Cover and let rise for 20 minutes.
6. Bake at 350 for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

Shrimp Scampi Angel Hair Pasta

Shrimp Scampi Linguine (I only had angel hair pasta so the new name is Shrimp Scampi Angel Hair Pasta!)
from: The Girl Who Ate Everything

Vegetable oil
1 tablespoon kosher salt plus 1 teaspoon
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. *I served up my kids first and then tossed in the red pepper flakes since it does add a lot of heat. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Triple Chocolate Scotcheroos

These were to die for!! I couldn't stop myself from eating the entire pan! You have to love chocolate though!

Triple Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1/2 cup natural peanut butter (like Krema's; you could use regular peanut butter here too)
1/2 cup Nutella
6 cups crisp chocolate-flavored rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch-flavored chips
sea salt (optional)

1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 quarts) over medium heat, bring the sugar and corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture and cool until set. Sprinkle with sea salt if desired.

White Bean and Sausage Soup

This was delicious and EASY!! Aaron said this needs to be added to our regular menus weekly!

White Bean and Sausage Soup
by Stephanie Jensen

4 (15 oz) cans of white cannellini beans, rinsed and drained
2 (32 oz) cans or boxes of chicken broth
2 (28 oz) cans Italian style diced tomatoes
2 lbs mild Italian sausage (I used hot sausage. I think it makes the soup)
2 oz fresh basil
2 cloves garlic, minced
Salt and pepper to taste

Cook sausage in frying pan until cooked through. In large pot, add sausage and then add all other ingredients. Simmer for 15-20 minutes. Add salt and pepper to taste.

Creamy Chicken Noodle Soup

This soup was the perfect dish for a cool, fall day! It is superb. Everyone loved it. I halfed the recipe and it was plenty for my family of 6!


by Beth Goodman (found on The Girl Who Ate Everything)

6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked

Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.