Calzones (Pizza Crust)

1 package quick rise yeast

1 cup warm water (110-115 degrees)

1/2 spoonful of sugar

2 1/2-3 cups flour

1/2 tsp. salt

2 TBS. oil

Mix yeast with water water and sugar. Let sit for a few minutes then pour into mixing bowl. Add salt. Mix and slowly add flour and oil. Depending on the temperature of your house etc you may not need a full 3 cups of flour. You don't want dry dough but not too moist. Roll on flour surface and shape into a circle. Place on baking sheet. On half of the circle add pizza sauce, cheese and toppings of your choice. Fold dough over toppings and press shut. Bake at 375 degree for 15-20 minutes. Cut and serve.

For pizza just roll onto pizza stone top with sauce and toppings and bake.

CANDACE: I tried this recipe out and it was easy peezy and delicious. I was able to put "kid" toppings on 1/2 of the crust and my kind of toppings on the other.

Strawberry Peach Crisp

Recipe from Angie Hansen


Strawberry Peach Crisp
1/2 c. flour divided
2 15 oz. cans sliced peaches, drained
2 cups halved strawberries
3/4 c. plus 2 Tbsp. firmly packed light brown sugar
1/4 c. butter, cold
3 c. Post Honey Bunches of Oats with Almonds cereal, lightly crushed

Preheat oven to 350. Remove 2 Tbsp of the flour; set aside. Toss peach slices with strawberries, 3/4 cup brown sugar and remaining flour in a large bowl. Place in ungreased 8x8 square baking dish.

Mix reserved 2 Tbsp flour and the 2 Tbsp brown sugar in separate large bowl. Cut in the butter until mixture resembles course crumbs. Add cereal; stir until well blended (I used my hands to sort of squish it all together). Sprinkle over fruit mixture.

Bake 25 mins. or until topping is lightly browned. Serve with ice cream or whipped cream.

Marshmallow Cheesecake...

Crust
1 package graham crackers crushed
1 stick butter, melted
¼ cup brown sugar

Combine and spread in bottom of an 8x13 cake pan
Bake at 300 for 10 minutes
COOL, then chill

Cheesecake
1 8oz package cream cheese
1 cup confectioners sugar

Combine cream cheese and sugar – Mix well

Whip 1 pint whipping cream and FOLD into cream cheese mixture
Add 2 cups mini-marshmallows

Refrigerate

Cover with one can cherry, raspberry, or strawberry filling when ready to serve

Mexican Bean Salad...

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped

DRESSING: (I halved this and it was plenty)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Raspberry Lemon Cupcakes...

I got the recipe from here

-1 box of your favorite moist WHITE cake mix. (it makes it easier than making them from scratch)

-6oz package of fresh raspberries.

Combine ingredients with the cake mix according to the instructions on the box. (oil, milk, eggs).

Take half of the raspberries and mash them slightly with a fork. Add to cake mixture and mix for 2 minutes. Divide in baking cups, and bake according to the instructions on the box (usually around 20 minutes at 350 F.

While the cupcakes are baking you can prepare the YUMMY Lemon Buttercream.

You'll need:

-2 1/2 cups icing sugar

-1/4 cup butter (room temp is best for mixing)

-1/2 cup "Fluff" marshmallow topping

-2 tbsp whipping cream

-1 or 2 drops yellow food color, for fun.

-zest of 1 lemon

Combine all ingredients and mix with electric mixer until smoooooth. You'll want to taste test.... for no other reason than pure enjoyment. :) **A little trick. If you have a tool for icing, with a rosette tip, it's best to put the icing in the fridge for 15 minutes so it thickens up a little.

**If you're not into lemons, try adding a few tbsp of raspberry puree, and omit the zest. (i've tried this with strawberries, and it's fabulous!)

Allow 10 or more minutes for the cupcakes to cool, before icing them (or the icing will melt, and run off!)

Top each cupcake with one beautiful raspberry.

***Emily's Findings...the raspberry flavor in the cupcakes was not strong enough for me. I think next time I will try some raspberry extract or add more raspberries. I had to double the frosting in order to have enough to pipe onto the cupcakes. Also the frosting was a little tricky for me to come together. I had to use more whipped cream then the recipe called for. The lemon flavor wasn't strong enough for me with just the zest. I added the juice of half a lemon. Next time I think I will try the juice of a 1/4 of a lemon and go from there.