Chicken Spinach Alfredo Whole Wheat Calzone

This is straight from sugarfreemom.com but I never remember where it is when I want it!
http://www.sugarfreemom.com/recipes/chicken-spinach-alfredo-whole-wheat-calzone/

Chicken Spinach Alfredo Whole Wheat Calzone

For the dough:

• 3 cups white whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
•  1 cup water plus 4 tablespoons
• 2 teaspoons active dry yeast
• 4  tablespoons extra virgin olive oil
• 2 tablespoons honey
• nonstick cooking spray

Directions

1.  In your stand mixer bowl, combine the flour, salt and baking powder. Make a well in the center of the dough.
2. In a separate small bowl mix oil, honey, warm water.  Add yeast but don’t stir it and let it sit for about 10 minutes until you see some foam form from the yeast.
3. Pour the wet mixture into the dry ingredients and mix until well combined at setting 2 for about 2-3 minutes.
4. Once combined change to your dough hook and keep setting at 2 and let the machine go for about 10 minutes or knead by hand for 10 minutes.
5. Remove your dough and place into a bowl sprayed with nonstick cooking spray. Cover with a towel and let rise for at least half an hour, but an hour is better.
6. Once risen, knead by hand for a minute or so and spread dough by hand onto a baking sheet sprayed with nonstick cooking spray or use a rolling pin.

For the stuffing:

• 1 teaspoon garlic, minced
• 2 cups cooked chicken, chopped
• 1 tablespoon oil
• 2 cups spinach, chopped
•  1/2 cup cream cheese, light
• 1 cup shredded mozzarella, reduced fat
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Heat the oil in a saute pan , add garlic and spinach and saute until wilted.
3. Add the chicken and cream cheese and mix until combined well.
4. Add the mozzarella and cook until melted throughout.
5. Season with salt and pepper to taste.

To Assemble:
Spread the mixture over the entire dough.Starting on the longest side of the dough, start rolling the dough over until you reach the end. Make sure seam side is down on the pan. Bake for 15-20 minutes until golden brown.

Hootenanny!

Just like my mom makes it...

 

1/2 cup butter
6 eggs
1 cup milk
1/4 teaspoon salt
1 cup flour 

 

Preheat oven to 425 F with the stick of butter in the 9x13 pan so it melts.  Beat the rest of the ingredients (blender works great) and then pour them over the butter.  Bake for 25 or 30 minutes.

Cake-like Pumpkin Chocolate Chip Cookies

Not sure it's the best but I somehow always have trouble finding a simple fluffy pumpkin cookie recipe.  Thank you Lauren Conrad, thank you.

•  
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 16 ounces pumpkin puree (1 can)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 24 ounces chocolate chips (1 bag)

Directions

1. Mix together all ingredients in a large bowl; adding chocolate chips last.
2. Place one inch balls of dough on a buttered or sprayed cookie sheet
3. Bake at 350 degrees for 10-12 minutes or until golden brown
4. Let cool on a wire rack or briefly place in fridge to cool. Pumpkin tends to make the dough quite soft so although refrigerating is not recommended for baked goods, these are an exception to the rule.

This also makes a good dense cake.  Bake in a 9x13 pan at 325 for about 25 minutes or more, depending on thickness.

Easy Italian Meatloaf (or Meatballs)

2 lbs lean ground beef

1 pkg. seasoned stuffing (about 6 oz) - whole wheat or use your own

1can (14-1/2 oz.) Italian-style diced tomatoes, undrained (I use whatever tomato product I have)

4cloves garlic, minced

2 eggs, beaten

1cup spaghetti sauce, divided

1-1/2cups Mozzarella Cheese, divided

Mix and mash everything except 1/4 cup of sauce and cheese.  Shape into little personal-sized loaves and place in glass pan.  Bake at 375 until done - about 40 minutes for the little loaves or about 1 hour if you do it in a giant loaf.  Top with remaining sauce and cheese right before finished.

Whole Wheat Pizza Crust

Finally!  A whole what pizza dough that is light, easy, fluffy and delicious.  This will be my go-to when I have enough time to let it rise...I found this on tablespoon.com but it was posted by Stephanie over at www.girlversusdough.com (her instructions are much, much more clear than mine).

• 2 1/2 cups whole wheat flour, plus more for dusting
• 2 1/4 tsp active dry yeast
• 3/4 tsp salt
• 1 cup warm water
• 1 tbsp extra virgin olive oil
• 1 tbsp sugar

Combine yeast, water and 1 tsp sugar and let sit for a few minutes while you put 2 cups flour, salt and remaining sugar in your mixer.  Then add the yeast mixture and olive oil.  Let your mixer knead your dough (about 5 minutes) as you add a little flour at a time until the dough looks like it should (like your bread dough).  Let it rise for about an hour (or however much time you have). Roll out your dough and put it in/on your pan.  I have used it on my stone baking sheet but it was delicious in my cast iron frying pans. For your stones, if you can't preheat them (I can't) just throw your dough and toppings on and bake at 450 for about 15-20 minutes.  For your cast iron frying pan, stick your dough and toppings in, then warm on the stove top for about 8 minutes and then throw in the oven until it looks done.