* Calzones *

Back when I worked at Papa Murphy's in Logan, UT, we got free pizza basically whenever we wanted it. My hubby and I were newly married and (what we thought was) poor (now with 2 kids and a house payment, we really know what poor is) and pizza was on our table for dinner at least twice a week. Plain old pizza was great...we could put any toppings we wanted on it and the possibilities were endless...but it got old. Then we went through a CALZONE phase---and it was delicious! What's not to like about a pizza folded in half? Especially for someone like me who loves the crust!

Fast forward to a few weeks ago...we had dinner with a few couples in our ward and our neighbor Rachel made THE YUMMIEST calzones! I got the recipe from her and you must try it!

* Calzone Dough *
1 1/2 T. yeast
1 c. warm water
1 T. sugar
1 T. olive oil
1 tsp. salt
2 3/4 to 3 1/4 c. flour

Dissolve yeast in warm water. Stir in sugar, oil, and salt. Add 1 cup of flour. Beat. Mix in enough flour to make dough easy to handle. Knead until smooth and elastic. Let rise 30 minutes. Divide dough into 6 equal parts.

* Pizza Sauce *
8 oz can tomato sauce
4 oz can mushrooms, drained
1 tsp. dried basil leaves
1 tsp. oregano
1 clove garlic crushed

* Toppings *
1-2 c. cheese
1 egg, beaten
pepperoni
canadian bacon
olives
ground beef
bacon
pineapple
tomatoes
mushrooms
(basically anything you want)

Roll each piece of dough into 7 inch round circles. Spread sauce over half of each circle leaving 1 in on sides. Top with whatever toppings you choose. Carefully fold dough over filling. Pinch edges. Place on greased cookie sheet and let rise 15 minutes. Prick tops of calzones with a fork. Brush tops with beaten egg. Bake at 375* until golden brown for 25 minutes. Cool on wire rack for 10 minutes.

* Honey Lime Chicken Enchiladas *

I have seen this recipe floating around blog-land for a while now but it wasn't til my cousin Melissa tried it that I decided to give it a try...and it was delicious! You can find different variations of the recipe here, here, oh and here---basically type it into Google and you'll find a bunch of them. Give it a try. You won't be sorry. The zippy sweetness of the chicken is different but so good!

*Honey Lime Chicken Enchiladas *

1/3 c. honey
1/4 c. lime juice
1 T. chili powder
2 cloves garlic
1 lb. chicken, cooked and shredded
1 c. cream--or--half and half--or--sour cream
2 (10 oz) cans green enchilada sauce
1 1/2 c. cheese (any that you have on hand...I used monterey jack)
8 flour tortillas

Mix together honey, lime juice, chili powder, and garlic. Add sauce to shredded chicken and let it marinate for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Mix cream and enchilada sauce together and pour sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

* Muddy Buddies *

mmm...Muddy Buddies. So snacky and delicious! And easy! I got this recipe off a box of Chex a long time ago (also found here) but I used the great value brand chex instead and it turned out great!

* Muddy Buddies *9 cups Chex (any brand and flavor)
1 cup semisweet chocolate chips (I used milk chocolate...so yummy!)
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl and set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute and stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar and seal bag. Shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

* Churros *

Sorry for the lack of posts lately. I've been in a food rut lately and I've pretty much just been making recipes that I already have on here...and lots of quesadillas. :) I'll get myself in gear and have some more recipes for you next week!

Since yesterday was Cinco de Mayo, I decided to make these churros for a fiesta I was having. They turned out pretty good but I think I cooked them a little longer than I should've. First off, I just piped them out of a regular icing piping bag with the largest tip I have (which was not very large). I was trying to cook them to "golden brown" but when they a small size like mine were, the ended up pretty crispy. About 3/4 of the way through, I realized I was overcooking them so I just cooked them to slightly brown and they were "muy bueno!" Recipe from here

* Churros *1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.