Monday, February 27, 2012

Hey Good Looking, What You Got Cooking?

One of my favorite things to do is cook! I really like to try different recipes and fill up mine and other's tummies. On this post I figured I could share some of the recipes I have tried lately.

Thursday night I made a "Ham and Cheese Calzone". I had to try it out on Thursday because I would be making it for my party on Saturday. It was delicious! David went back for seconds and we had enough leftover to eat on Friday for lunch. I will definitely try this again.  You can also change up the ingredients.  I think using ranch chicken and bacon would be really great too.

Ham & Cheese Calzone
 2 tbsp (30 mL) mayonnaise 
 2 tsp (10 mL) Dijon mustard 
 1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g) 
 1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick) 
 1/2 small onion 
 8 oz (250 g) Swiss cheese, grated, divided 
 1 tbsp (15 mL) vegetable oil, divided 
 2 pkg (13.8 oz/283 g) refrigerated pizza crust 
 1 oz (30 g) Parmesan cheese, grated 
  1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.

  2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.

  3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings

On Friday night we enjoyed a good ole taco soup.  I found this recipe online.  We ate it with fritos, shredded cheese and sour cream.

Simple Taco Soup
  • 2 pounds ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 cups water
  • 1 (15 ounce) can mild chili beans
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch salad dressing mix
  1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. 
I want to leave you with a dessert recipe I made at my Pampered Chef party on Saturday as well. We made the Cappuccino Mousse Trifle.  I had made it before and both times it was a hit. It really taste like Olive Garden Tiramisu. 
Cappuccino Mousse Trifle
1   (16-oz) thawed frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each)
2 1/2   cups (625 mL) cold milk
1/3   cup (75 mL) instant coffee granules
2   pkgs (3.4 oz/102 g each) vanilla instant pudding and pie filling
2   containers (8 ounces each) frozen whipped topping, thawed, divided (6 cups/1.5 L)
1   square (1 oz/30 g) semi-sweet chocolate for baking
1/4   tsp (1 mL) ground cinnamon
1. Cut pound cake into 1-in. (2.5 cm) cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup (250 mL) of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.
2. To assemble trifle, place half of the cake cubes into bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.)
3. Reserve 1 cup (250 mL) of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.
Yield: 10 servings
I hope you enjoy these recipes! 

"Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God" 1 Corinthians 10:31

Yours in Christ,
Little Mommy

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