Fall French Toast Bake

1 loaf of whole wheat French bread, sliced in half the long way
4 oz cream cheese softened (1/2 block)
1 cup pureed pumpkin
1 tsp cinnamon
pinch nutmeg
1 dozen eggs
1 cup milk
1 cup real maple syrup
1 tsp vanilla extract
powdered sugar (optional)

1 cup frozen cranberries
1/4 cup chopped pecans

In a mixing bowl, beat cream cheese, pumpkin, cinnamon and nutmeg. Cut loaf of bread in half the long way (as if you are making a giant sandwich).  Spread cream cheese on the cut sides of the bread. Put halves back together and cut into 1" cubes. Scatter in a buttered 13X9 pan.

Beat eggs, milk, syrup, and vanilla in mixing bowl. Pour over the cubed bread. Sprinkle cranberries and pecan over the top and let sit overnight.

Preheat oven to 375 degrees. Bake for 45 minutes to an hour until set and firm. Sprinkle with powdered sugar (optional).  

MDP's Italian Spice Blend

1 teaspoon salt
1 teaspoon black pepper
1 tablespoon basil
1 tablespoon onion
1 tablespoon garlic
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon rosemary
1 tablespoon thyme

Mix spices together and store in an airtight container. Great sprinkled on meats, in sauces, on garlic bread or bread sticks, and on steamed vegetables.

Hearty Calzones

1 cup of warm water
2 1/4 tsp yeast
2 tsp olive oil
1/2 tsp salt
1 1/2 cup white bread flour
1 cup whole wheat flour
1/2 cup  rolled oats

Add all ingredients for the dough to a warm mixing bowl. Mix until combined and the dough is sticky and clings together. Knead for 10 minutes. Spray the ball of dough with cooking spray and turn so its all coated. Cover the bowl with a clean kitchen towel and stick in the oven. Heat the oven to 400 degrees for 1 minute ONLY and shut the oven off. Let the dough rise for 1 hour.

Preheat oven to 375 degrees.

Put mixer bowl back on the mixer and knead (or punch the dough down) for 2 minutes. Divide into 4 and roll out circle on a floured cutting board until dough is about 1/4" thick.  Sprinkle a piece of wax paper with corn meal or semolina, and lay dough out flat. Repeat until you have rolled all 4.

Fill calzones with toppings of choice, for example:  

mozzarella              pepperoni                      peppers                mushrooms             basil

ricotta                     meatballs                       onions                  spinach                   sage

feta                          ham                                broccoli               zucchini                flat leaf parsley

cheddar (sharp)      grilled chicken              tomatoes              roasted garlic
                              sausage                           olives

                               

I would recommend about 1/4 cup cheese,  about 1/4 cup meat,  1/4-1/2 cup and vegetables per calzone.

Layer meat, vegetables, and cheese (if you use ricotta, spread it down first) on 1/2 of each circle, leaving at least 1" at the edge. Fold empty half of the dough over, and roll the edge tightly, pinching it to seal. Slide calzones from wax paper onto baking sheet, 2 calzones per sheet.

Bake for about 10-15 minutes until dough has puffed up and begun to harden, and poke a hole in the top with a knife to vent. Continue to bake another 20-30 minutes until dough is golden brown. Brush with olive oil before serving (optional).  Serve with marinara on the side for dipping.

I love to make my calzones with ricotta and mozzarella, and roasted vegetables. Meatballs, mozzarella, and peppers are a big favorite in my house too!

**I always use my kitchen aid mixer for dough making, but you can make it by hand with a large bowl, strong wooden spoon and your 2 hands. **

If you like this recipe, you may also like:
Everything Bagel Calzones
Breakfast Pinwheel Calzones
Homemade Pizza

Spicy Pineapple Jalapeno Jam

2 cups finely chopped fresh pineapple

1 cup water, divided into 2/3 and 1/3  

1 finely chopped jalapeno (with ribs and seeds for heat)
1 small packets pectin (Bell for no-sugar or low-sugar recipes)**
1/4 cup raw sugar (or white if you don't have raw on hand)

Finely chop pineapple and jalapeno and add to a medium saucepan with 2/3cup  water. Bring to a boil and add pectin slowly, stirring to make its well combined. Add sugar and bring jam to a rolling boil, and boil hard for 1 minute while stirring.

Pour pineapple/pepper mixture into blender and pulse for 15-20 seconds until smooth.

If you are canning, heat a water bath before making the preserves. Sterilize the lids and jars for 5 minutes, and ladle hot preserves into (2) half pint jars leaving a 1/4" head space. Process 10 minutes, making sure there is 1" of water over the lids. Let stand overnight, and refrigerate and immediately use any jars that do not properly seal (the top shouldn't be able to pop down anymore).

**Check out the specific manufacturers directions on the pectin and adjust recipe accordingly. This recipe is intended to make no sugar added preserves so you can't use the regular pectin for sugar-based recipes. I found the small batch Bell's no/low sugar pectin. **

One of my favorite snacks is crackers with cream cheese, and a spicy jelly or jam. When we don't have any on hand, sometimes I just mix some chopped jalapeno rings with orange marmalade or apricot preserves and put it over a small square of cream cheese ...yummy!

This is also delicious on grilled pork, chicken, or fish.

No-Box Brownies

1/2 cup vegetable oil
1 cup raw (turbinado) sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and grease a 9x9 inch baking pan.

In mixer bowl, beat together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt in a separate bowl and gradually add into mixing bowl until well blended. Pour into baking pan.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.