Easy Pizza Calzones

Created by Beth

Ingredients
1 pkg Pillsbury pizza crust dough
1 pkg pepperoni
1 pkg shredded Mozzarella and Provolone cheese
1 sm can pizza sauce
1/2 c flour

Preheat the oven to 450 degrees. Grease a large cookie sheet. Sprinkle flour on a flat surface, like counter top. Roll out the pizza dough and roll with a rolling pin until 1/4 in thick. Cut into 4 rectangular pieces. Place pepperoni on the right half of a piece of dough. Sprinkle 1/2 cup of cheese on top. Fold the dough over top of the toppings and press edges tightly together, sealing the mixture firmly inside. Make all four calzones. Place on cookie sheet. Bake for 10-12 minutes, until the top of the the calzone is light golden brown. Heat the pizza sauce in a seperate small dish in the microwave for about a minute. Serve and Enjoy!

Monte Cristo Sandwich

Created by Beth

1/2 lb shaved Deli honey ham
1/4 lb Alpine Swiss cheese
1 loaf fresh baked Italian bread, cut into thick slices
2 eggs
2 tsp powdered sugar
1 tbs butter

Serve with:
2 small dishes of strawberry jam for dipping

Makes 2 sandwiches.

Heat butter in skillet on medium heat. Beat egg in a dish with a flat bottom. Coat one side of sliced Italian bread in egg. Put egg side down on the skillet. Layer 1/2 slice Swiss cheese on bread, followed by a hearty handful of shaved ham; top with other 1/2 of cheese. Dip another slice of bread in egg; put egg side up remaining on sandwich. Flip sandwich to cook the other side. When both sides are golden brown, serve on a plate and dust the sandwich lightly with powdered sugar. Cut in half and with small dish of strawberry jam.

Skillet Chicken Parmesan

Created by Beth

Ingredients
1 pkg boneless skinless chicken tenders
1 cup flour
1 tbs garlic powder
1 tsp Italian seasoning
2 eggs
1 cup mozzarella cheese
1 jar spaghetti sauce
3 roma tomatoes, chopped
2 tbsp butter

- Serve over spaghetti noodles, cooked.

Directions:
Beat eggs in a small bowl. Mix flour, garlic, and Italian seasoning in a bowl and transfer to a Ziploc bag. Dip each chicken tender in egg, then put in baggy and shake until coated. Transfer each piece to a plate. Heat butter in a large skillet on medium to medium high heat. Place chicken tenders in the skillet; turning to brown each side. Cook until light golden brown. Turn heat down just a tad. Sprinkle mozzarella cheese on top; add tomatoes. Pour spaghetti sauce around the edge of the skillet. Cover and simmer for 5-10 minutes, until sauce is hot. Serve over noodles. Enjoy!

Beth's Easy Skillet Potatoes

5 medium Idaho potatoes, cut into bite sized chunks
1 tsp pepper
1 tbsp garlic powder
4 strips bacon
1 small onion, chopped

Heat a large skillet on medium high. Cook bacon until browned; remove from pan. Let dry on a paper towel. Leave the grease in the pan. Add onions and potatoes, garlic and pepper. Lower to medium heat. Chop bacon into bits and add. Cover. Cook for 15-20 minutes, stirring occasionally, until potatoes become golden brown and soft. Test with a fork.

Cowboy Steak w/ Brown Gravy

3-4 round steaks
1-2 cups flour
1 tsp black pepper
2 tbsp garlic powder
3 tbsp butter
2 tbs oil

Gravy - one packet brown gravy mix; cook as directed.

Heat a large skillet on medium high heat. Add butter and oil. Mix together dry ingredients; put on a plate. Tenderize steaks; then, coat each steak with mixture. Cook steaks on the skillet, until you see red juices coming up through the top. Flip them over, and cook on the opposite side. Poke the steaks to test firmness. For medium rare, the steaks will be a little soft. For medium well, the steak should be firm and the flour will be crusted on the outside. Serve with brown gravy.

Creamy Cornbread

1 box Jiffy corn muffin mix
1 egg
2 tablespoons vegetable oil
1/2 can creamed corn
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. Grease bottom of a small casserole dish. Mix all ingredients together; blend well. Pour mixture into casserole dish and bake for 25-28 minutes.

"This version of cornbread is much moister than the tradition version."

California Roll - Sushi

Ingredients (for 1 roll = 6 pieces)

1 piece of nori - flattened seaweed paper
1 handful of cooked and cooled sushi rice - Click here for Food Network Sushi Rice Cooking Instructions
1 tsp wasabi
1/2 avacado, cut into strips
1 strip of peeled cucumber
1 leg imitation crab meat, cut into strips
1 tsp toasted sesame seeds

1 tbsp soy sauce (for dipping)