Salami-Mozzarella Calzone

Ingredients

• 2 large eggs
• 1/4 cup chopped fresh parsley
• 1 teaspoon grated lemon zest
• 1/4 pound shredded reduced-fat mozzarella cheese
• Extra-virgin olive oil, for brushing
• 1 13.8-ounce tube refrigerated pizza dough
• 1/4 pound deli-sliced salami, cut into thin strips
• 1 1/2 cups giardiniera (pickled mixed vegetables), drained
• 1/4 pound sliced provolone cheese

Directions

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

*I didn't do the pickled veggies (yuck)

**I added pepperoni 

Enjoy!

(Look at me posting on this blog!)

Mini Quiche

Brooke, this is for you! This is a fun recipe to mix it up and try different things with. I pretty much use this as my base but I often add a different cheese or try a different spice. I hope you enjoy it! :)

Love,

Kaley

2 packages flaky canned biscuits
or
2 packages thawed filo dough
1 pound ground sausage
2 eggs, lightly beaten
1 cup cottage cheese
1 teaspoon chopped chives
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Spray Pam on mini muffin pans. Brown and drain sausage, move to mixing bowl. Add cottage cheese, eggs, chives, and Parmesan cheese. Separate biscuits or cut filo dough to cover muffin hole. Fill the muffin cup with the mixture. Bake until lightly golden brown, approximately 8 minutes. Cool on wire rack, if available. Makes approximately 4 dozen.

Chipotle-Mango BBQ Chicken

Ingredients:

• 1 1/2 cups mango, peeled, pitted and roughly chopped
• 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
• 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 2 tablespoons unseasoned rice wine vinegar
• 4 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon canola oil, plus extra for grill
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

~From Food Network~ And me, Brooke!

Best Sugar Cookies!

So there are about a million or more sugar cookies out there, and I'm sure everybody has their favorite. I know I did, until I found this recipe! This comes from the sister's cafe and makes the moisest, tastiest sugar cookies you've ever had and great for the holidays! Enjoy :)

Super Moist Sour Cream Sugar Cookies

Ingredients:
1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour

Buttercream Frosting:
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons milk
1/2 cup shortening
1 1/2 cups butter

Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 7-9 minutes at 350 (I do 325). Frost with Buttercream Frosting.

Cabbage Chili

**My dad is a GREAT cook and gave me this recipe. He wings it when cooking so amounts are estimates, especially of the spices. Basically spice to desired taste and enjoy! I usually make a big batch of this and put the rest in the freezer for a super easy meal down the road.

1 Pound Lean Ground Beef
6 oz Can Tomato Paste
2-3 Cups Beef Broth
Minced Onion (dried or fresh)
Crushed Garlic
½ tsp. Chili Powder
¼ tsp. Cayenne Pepper
½ tsp. Ground Cumin
1 Head of Chopped Cabbage
2 Cups of Sliced Carrots
1 Can of Corn
1 Can Diced Tomatoes
1 Can Kidney Beans
Pepper

Cook onions until soft, add ground beef and garlic. Move beef mixture to large pot and add tomato paste and beef broth (adjust the thickness of chili by adding more or less broth). Add chili powder, cayenne pepper, and ground cumin. Let simmer for 10 minutes. Add cabbage, carrots, corn, beans, and diced tomatoes. Cook for an additional 10-15 minutes until cabbage is tender.

Easy Chicken Enchiladas

2 Can Mild Enchilada Sauce
1 Can Campbells Cheese Soup
Rotissere Chicken
1 Bag Tortillas
1 Bag Mexican Style Cheese
toothpicks

Preheat Oven to 375
Mix one can Enchilada Sauce and one can Cheese Soup until smooth
Add as much chicken as desired(we use a lot)
Coat bottom of pan with 1/2 of the other can Enchilada Sauce
Put generous amount of the mixture into tortillas
Put fresh Mexican Cheese on top of mixture in tortillas
Use toothpicks to hold them together
Generously Cover top of tortillas in remaining Enchilada Sauce
Put Cheese on top of this also
Bake for 17-20 minutes

I also make Spanish Rice with this
It is the Rice-A-Roni "Spanish Style"
You will also need a can of Tomato Sauce (medium size)
Cook the first 2 steps as box says,
Once water is boiled out, add Tomato Sauce
Let simmer as directed on box.
Once Enchiladas are done add cheese to rice as well.

It sounds like lots of steps but this is Brandon's favorite meal I make.
Here is a picture from the last time I made it. Which is weekly

xoxo
Kelli

Home-O's

aka homemade oreos.

super easy.

1 Box German Chocolate Cake Mix

1/2 C. Shortening

2 Eggs

Mix Well

Heat to 350, cook for 8-10 minutes.

Either make or buy cream cheese frosting.

Smoosh it between two cookies.

Divine Goodness.

Love Kelli (my sister Nikki's recipe)