Italian Beef & Cheese Calzone

Italian Beef & Cheese CalzoneServes: 4
Total preparation and cooking time: 50 to 60 minutes
1 pound ground beef
1/2 cup chopped green bell pepper
1 can (14-1/2 ounces) diced tomatoes with onions, drained
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded Italian cheese blend
1 tablespoon corn meal
1 package (13.8 ounces) refrigerated pizza crust dough

1. Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.
2. Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal.
3. Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil or try real butter...worked very well
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are only 5 minutes away from chocolate cake at any time of the day or night!

You are going to print this out right away, aren't you?!?

Buttermilk Biscuits

Classic buttermilk biscuits
Chef Scott Peacock
Prep time: 10 minutes/Bake time: 8 to 12 minutes

INGREDIENTS
Buttermilk biscuits
• 5 cups sifted unbleached all-purpose flour (measured after sifting)
• 1 tablespoon plus 1/2 teaspoon homemade baking powder (see below)
• 1 tablespoon kosher salt
• 1/2 cup plus 2 tablespoons packed lard or butter, chilled
• 2 cups chilled buttermilk
• 3 tablespoons unsalted butter, melted

Homemade baking powder
• 1/4 cup cream of tartar
• 2 tablespoons baking soda

DIRECTIONS
1. Heat oven to 500° F. In large bowl whisk together flour, homemade baking powder and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.

2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)

3. Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to 3/4-inch thickness.

4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as is, to baking sheet.

5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot. Makes 12 to 16 biscuits.
Homemade baking powderSift together three times the following: 1/4 cup cream of tartar and 2 tablespoons baking soda. Store in a clean, dry, tight-sealing jar at room temperature.

TIPS
Calorie nutrition informationEach biscuit is: 231 cal, 12 g fat (3 g sat. fat), 8 mg chol, 200 mg sodium, 26 g carbo, 2 g fiber, 6 g pro. Daily Values: 8% vit. A, 18% vit. C, 7% calcium, 7% iron.

Cream of Pumpkin Soup

Cream of Pumpkin Soup
"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."


INGREDIENTS
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream


DIRECTIONS
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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Aunt Bev's Pie Recipes

Apple kuchen
Brooke's Puddin' Pie
Brownie Caramel Walnut Pie
Buttermilk Pie
Butterscotch Pie Filling
Cape Cod Apple Cranberry Pie
Cherry Delight
Cherry Pie
Chess Pie
Chocolate Chess Pie
Chocolate Chip Pie
Chocolate Chocolate Chip Pie
Chocolate Ribbon Pie
Classic Pecan Pie
Cocoa Cream Pie
Coconut Pie
Creamy Lemon Pie
Date Filled Pastry
Decadent Brownie Pie
Diabetic Pumpkin Chiffon Pie
Double Layer Chocolate Pie
Double Layer Pumpkin Pie
Egg Nog Pie
Eggnog Pie
English Pear Pie with Butterscotch Sauce
Faux Apple Pie
Favorite Cheese Pie
Fried Apple Pie
Frosty Freeze Pie
Frozen Coconut Pie
Frozen Peanut Butter Pies
Golden Pumpkin Meringue Pie
Grandaddy Pie
Grandma's Pecan Pie
Grasshopper Pie
Heavenly Hash Pie
Holiday Meat Pie
Italian Pastry
Kelly's Key Lime Pie
Kentucky Horse Race Pie
Key Lime Pie
Koolaid Pie
Lemon Chiffon Pie
Lemonade Pie
Mango Pie
Millionaire Pie
Mini Pumpkin Pie
Miniature Pecan Pies
Mississippi Mud Pie
Mock Kentucky Derby Pie
Mud Pie
No Bake Pumpkin Pie
No-Sugar Apple Pie
Nut Cups
Oatmeal Pie
Oreo Crumb Pie
Peanut Butter Pie
Peanut Butter Pie
Peanut Butter Pie
Peanut butter pie
Pecan Pie
Pecan Pie in the Microwave
Peppermint Chiffon Pie
Peppermint Pie
Peppy Pecan Tarts
Pie Crust
Pumpkin Mousse
Raisin Custard Pie
Raisin Pie
Raisin Pie from Gigi
Raisin Pie from Lynnette
Raisin Sour Cream Pie
Reese's Peanut Butter Cup Peanut Butter Pie
Russian Mint Pies
Sinful Blueberry Pie
Southern Belle Blueberry Pie
Swedish Apple Pie
Swedish Apple Pie
Sweet Potato Pie
Turtle Pie
Upside-down Apple-Pecan Pie
Young Chef's No Bake Key Lime Pie

Baked Salmon with Tomatoes, Spinach and Mushrooms

4 (4 ounce) salmon fillets
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

Place salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients until well blended; spoon over salmon.
Bake at 375 degrees F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Yield: 4 servings

Fried Cornmeal Mush

Fried Cornmeal Mush
2 3/4 cups water
1 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup cold water

Bring 2 3/4 cups water to a boil in saucepan.
Combine remaining ingredients in a mixing bowl.
Gradually add cornmeal mixture to the boiling water, stirring constantly.
Cook until the mixture thickens, stirring frequently.
When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes.
Pour into a small loaf pan.
Cool then chill thoroughly in the refrigerator.

To unmold the cornmeal mush, loosen edges with a spatula.
Turn out onto a cutting board.
Cut into 1/2-inch slices, dip into extra cornmeal.
Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup.
Delicious with bacon and eggs, too.
Wrap unused cornmeal mush in plastic wrap and store in refrigerator.