Wednesday, February 24, 2010

Thank You Squares

This is a recipe I got when I was in High School, so it has stood the test of time. A friend asked me to post this, so I don't have a picture, but these are quite pretty.

Thank You Squares
Cream until light and fluffy:
1 cup butter
1 1/2 cup sugar
4 eggs
Add to above and beat in:
1 teaspoon almond flavoring
2 cups flour
1/4 teaspoon baking powder

Pour into greased 15x10 pan. Cut into 24 squares before baking. Drop 1 tablespoon cherry pie filling in the center of each square. Bake for 30 minutes at 350 degrees. When cool sprinkle with powdered sugar.
These are liked by everyone in our house!

Thursday, February 4, 2010

Calzones



1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
12 ounce can tomato paste
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
6 ounce can Tomato Sauce
1 teaspoon Italian seasoning
Cook ground beef in a large skillet and drain.
Combine beef, 2 1/2 cups cheese, tomato paste and 2 teaspoons Italian seasoning.
Unroll each pizza crust, and cut each crust into thirds. Press each portion into a 6 inch circle. Spread about 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
Bake at 375° for 25 minutes or until golden. Mix tomato sauce and 1 teaspoon Italian seasoning, spread sauce in a thin layer over baked Calzones; sprinkle with remaining cheese. Place back into oven for 5 minutes or until cheese melts.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.
Yield: Makes 6 servings
*These were easy to make and we all enjoyed them!