Monday, October 3, 2011

Italian Club Calzone


  • 12 Dinner Rolls, thawed to room temperature
  • 1 tablespoon dry Italian salad dressing mix
  • 3 tablespoons olive oil, divided
  • 2-3 cloves fresh garlic, minced
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 of a 6 ounce jar marinated artichoke hearts
  • 1/4 pound deli turkey breast
  • 1/4 pound deli ham
  • 10 slices cooked bacon
  • 1 cup grated Swiss cheese
  • 1 tablespoon chopped fresh basil


    1. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest.
    2. Combine 1 tablespoon salad dressing mix with 1 tablespoon of the olive oil and set aside.
    3. Heat 1/2 tablespoon olive oil in a skillet. Add onions to skillet and saute until onions are translucent. Drain onions on paper towels and set aside.
    4. Heat another 1/2 tablespoon oil in the same skillet and add mushrooms and garlic. Saute until mushrooms are fully cooked. Drain on paper towel and set aside.
    5. Slice artichoke hearts and drain on paper towel.
    6. Remove plastic wrap from dough and brush with salad dressing and oil mixture avoiding the edges of the dough.
    7. If the ham and turkey are moist, pat dry with a paper towel.  Layer half of the lengthwise dough with turkey, ham, bacon, onions, mushrooms, artichoke hearts, cheese and basil.
    8. Wet the edge of the dough with the fillings on it. Fold the other half of the dough over the filled half and pinch the edges to seal. Cut some vent holes on the top and brush with the remaining olive oil.
    9. Cover with sprayed plastic wrap and let rise 20-30 minutes.
    10. Bake at 375°F 20-25 minutes.
    Servings: 8-10

    Monday, September 19, 2011

    Coconut Bread Pudding

    • 1 pan Warm-N-Serv Buttery Dinner Rolls or Sticky Buns
    • 1/2 cup coconut, divided
    • 1/2 cup chopped almonds, divided
    • 3 eggs
    • 1 teaspoon vanilla
    • 1 teaspoon almond extract
    • 1 pint whipping cream or 2 cups milk
    • 3/4 cup sugar
    • caramel topping, if desired

    1. Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes.
    2. Place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan.
    3. Sprinkle with half of the coconut and half of the almonds.
    4. Repeat with remaining toll cubes, coconut and almonds. If any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.
    5. In a bowl, combine the remaining ingredients and mix well. Pour mixture evenly over roll cubes. Cover and refrigerate at least one hour.
    6. Remove cover and bake at 350°F 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
    7. Serve warm, drizzled with caramel topping, if desired.

    Wednesday, August 24, 2011

    Vienna Cookies

    A traditional butter cookie found in bakeries throughout Vienna, these sweet treats are a great accompaniment to a cup of strong herbal tea.  While this recipe features almonds, it can be made with walnuts, hazelnuts or pecans instead.  There are many variations of this famous cookie, but this is a traditional Austrian version.
    • One cup butter, softened
    • One-half cup sugar
    • One teaspoon vanilla extract
    • Three egg yolks
    • One cup ground almonds
    • One cup flour
    • Vanilla sugar (for dusting)

    1. Preheat oven to 325° F. Grease cookie sheets or line with parchment. Cream together butter and sugar until light and fluffy. Beat in vanilla and egg yolks until creamy. Add almonds and combine well. Add flour gradually and fold in with spatula until just combined.
    2. Put dough in the refrigerator for at least one hour to chill. Using a portion of the dough, roll into a thin rope. Cut into small, equal-sized pieces of approximately one tablespoon. Shape into a crescent and place on cookie sheet. Bake for 12-16 minutes until firm to the touch, but still slightly pale. Remove from oven and dust with vanilla sugar while still hot. Once cool, store in an airtight container.
    Makes 60 cookies.

    : To make vanilla sugar at home, fill a jar with sugar and a few split vanilla beans and keep sealed for about a week to infuse the vanilla flavor into the sugar.

    Sunday, May 15, 2011

    Bran Muffins

    • 15oz box of Kellogs Raisin Bran
    •  5 cups of flour
    •  2 tsp. salt
    •  3 cups chopped walnuts
    •  5 tsp. soda
    •  3 cups of sugar
    •  1 cup of melted butter
    •  4 beaten eggs
    •  1 QT. buttermilk
    1.  Mix well and put in the frig to chill.
    2.  Bake at 400 degrees for 20 min.
    Batter will keep in the frig for 6 weeks

    Friday, May 13, 2011

    Chocolate Hazelnut Spread

    • 2 cups raw hazelnuts (filberts) shelled and skinned
    • ½ cup dark, rich unsweetened cocoa powder
    • 1½ cups Splenda
    • ¼ tsp salt
    • 3 tbs canola oil
    1. Heat oven to 400° F.  Spread hazelnuts evenly on cookie sheet.  Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly.
    2. Transfer hazelnuts to food processor and grind for about 5 minutes.  They’ll become a paste and, finally, they’ll liquefy.  Scrape down sides as needed.
    3. Add cocoa, Splenda, salt, and 2 tablespoons oil to food processor and continue to process until well blended, about 1 minute.  Add remaining oil if consistency seems too thick.
    4. Store in refrigerator for up to a week in covered container.  When fully chilled, it will become thick like peanut butter.

    Tuesday, August 3, 2010

    Lemon-Raspberry Mousse

    • 48 NILLA Wafers, divided
    • ¾ cup boiling water
    • 1 pkg (3-oz) Lemon JELL-O
    • 1 cup ice cubes
    • 1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened
    • ¼ cup sugar
    • 2 tsp lemon zest
    • 1 tub (8 oz) COOL WHIP, thawed, divided
    • 1/3 cup raspberry preserves
    • 1½ cups fresh fruit
    1. Cover the bottom of an 8-inch square pan with wafers. Add boiling water to JELL-O. Stir 2 min. until completely dissolved. Stir in ice until melted.
    2. Beat cream cheese, sugar, and 2 tsp. lemon zest in a large bowl with mixer until blended. Gradually beat in JELL-O. Whisk in 2 cups COOL WHIP.
    3. Pour half the JELL-O mixture into prepared pan; cover with 16 wafers.
    4. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining JELL-O mixture. Stand remaining wafers around the edge of the pan.
    5. Refrigerate 4 hours or until firm.
    6. Top with remaining COOL WHIP and fruit, such as kiwi, raspberries, blueberries, and strawberries.

    Thursday, June 3, 2010

    Strawberry Delight

    • 1½ cups all-purpose flour
    • ¾ cup butter, melted
    • ¾ cup chopped pecans
    • 2 cups sifted powered sugar
    • 1 8-oz pkg cream cheese, softened
    • 1 8-oz carton frozen whipped dessert topping, thawed
    • 3 cups sliced strawberries
    • 1 cup granulated sugar
    • ¼ cup all-purpose flour
    • 3 Tbsp strawberry-flavored gelatin
    • 1 cup water
    1. For crust, combine the 1½ cups flour and the melted butter; stir in pecans. Pat evenly in the bottom of a 3-quart rectangular baking dish. Bake in a 350° oven about 20 minutes or until golden brown around edges. Cool in pan on a wire rack.
    2. In a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top. Cover and chill while preparing top layer.
    3. For top layer, in a medium saucepan combine granulated sugar, the ¼ cup flour, and the strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and set aside to cool (about 30 minutes).
    4. Spoon cooled gelatin mixture over strawberries. Cover and chill for 4 to 24 hours. Cut into squares.

    Wednesday, June 2, 2010

    Green Pepper Steak

    A good family dish, you cut econony beef, either chuck or round into thin strips and cook it until tender; then add vegetables.

    For four servings you will need:
    • 1 lb. beef chuck or round, fat trimmed
    • ¼ cup soy sauce
    • 1 clove garlic
    • 1½ tsp grated fresh ginger or
    • ½ tsp ground
    • ¼ cup salad oil
    • 1 cup green onion, thinly sliced
    • 1 cup red or green peppers cut into 1-inch squares
    • 2 stalks celery, thinly sliced
    • 2 Tbsp cornstarch
    • 1 cup water
    • 2 tomatoes, cut into wedges
    For two servings, half the ingredients. You might need to add some water.

    For eight servings, double the ingredients but reduce the water to 1¾ cups. Add another ½ Tbsp cornstarch.

    1. With a very sharp knife, cut beef across grain into thin strips, ?-inch thick.
    2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
    3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
    4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about ten minutes.
    5. Mix cornstarch with water. Add to pan; stir and cook until thickened.
    6. Add tomatoes and heat through.

    Tuesday, April 6, 2010

    Lima Bean Soup

    In a soup kettle, combine the first 12 ingredients; bring to a boil over medium heat.
    • 3 cans (14½ oz each) chicken broth
    • 2 cans (15 oz each) lima beans, rinsed and drained
    • 3 medium carrots, thinly sliced
    • 2 medium potatoes, peeled and diced
    • 2 small sweet red peppers, chopped
    • 2 small onions, chopped
    • 2 celery ribs, thinly sliced
    • ¼ cup butter
    • 1½ tsp dried marjoram
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp dried oregano
    • 1 cup half-and-half cream
    • 3 bacon strips, cooked and crumbled

    1. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
    2. Add cream; heat through but do not boil.
    3. Sprinkle with bacon just before serving.
    Yield: 4 servings

    Tuesday, February 9, 2010

    Rueben Sandwich

    • Pumpernickel bread
    • Swiss cheese
    • Corned beef
    • Sauerkraut - drained
    • Thousand Island dressing
    1. Butter two slices of pumpernickel bread.
    2. On the non-buttered side of one of the bread slices, place a slice of cheese and a slice of corned beef.
    3. Spread a little thousand island dressing on the beef.
    4. Place some sauerkraut onto the beef.
    5. Place the other slice of bread on top of the sauerkraut, buttered side up.
    6. Grill on both sides over low heat until the cheese melts.