Doughnut Holes (from leftover pizza dough!)

• 1 Basic Pizza Dough
• Sugar
• Oil

Directions

1. Take a handful of dough and break it into small pieces. Drop the dough into hot oil and cook until golden brown, flipping if necessary
2. Remove from the oil once golden brown and roll in sugar

Oreo/Peanut Butter Cup no-bake Dessert

Oreo/Peanut Butter Cup no-bake Dessert 

A Taste of Home Recipe

Ingredients:
20 oreos, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, 
softened
1/2 cup peanut butter
1-1/2 cups powdered sugar, divided
1 carton (16 ounces) frozen whipped
topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate
fudge pudding mix

Directions:
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. 
Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 
Yield: 12-16 servings
Recipe from Taste of Home

Fruit Salad

Ingredients

• 1 (29 ounce) cans peach slices, undrained
• 1 (20 ounce) cans pineapple chunks, undrained
• 1 (3 1/8 ounce) boxes dry vanilla instant pudding mix
• 1 lb strawberries, stemmed and quartered
• 1 bananas, sliced
• 1/2 pint blueberries
• 1 bunch grapes ( I use the red ones)
• 1 -2 tablespoon sugar (optional)

Directions

1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2. This includes the juices from the cans.
3. Mix well until pudding is dissolved.
4. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5. Chill.

Cajun Seasoning Mix

This recipe is great because when I'm cooking  for my kids I can omit the cayenne pepper  and still have cajun food! CAJUN SEASONING MIX
1/2 c. paprika 4 tsp. salt (opt.) 4 tsp. garlic powder 4 tsp. onion powder 4 tsp. cayenne 1 tbsp. white pepper 1 tbsp. black pepper 1 tbsp. basil leaves, crushed 1 tbsp. oregano leaves, crushed 1 tbsp. thyme leaves, crushed 2 tsp. dry mustard 1 tsp. sugar

Calzones (Cake Boss)

Ingredients

• 1/4 cup olive oil
• 3 small sweet Italian sausage links (2 ounces each)
• 1 Spanish onion, thinly sliced
• 1 small green bell pepper, seeds and ribs removed, sliced into 1/4-inch strips
• Cornmeal, for dusting a work surface and pizza peel
• Pizza Dough, divided and shaped into six balls
• 8 ounces smoked mozzarella, cut into 1/4-inch dice
• 8 ounces fresh mozzarella, cut into thin slices
• 1 cup (8 ounces) fresh ricotta
• 1/4 cup plus 2 tablespoons (1 1/2 ounces) finely grated Parmigiano-Reggiano, plus 2 additional tablespoons for scattering over baked calzones (additional 2 tablespoons optional)

Yields: 6 calzones

Preparation

Preheat a grill pan or sauté pan over medium high heat. Add 2 tablespoons of the oil and heat until shimmering, almost smoking. Cook the sausages, turning with tongs or a wooden spoon, until nicely browned on all sides, 10 to 12 minutes total cooking time. Transfer to a cutting board and let cool. When cool enough to handle, coarsely chop the sausage.

Heat a wide, heavy sauté pan over medium heat. Add remaining 2 tablespoons of oil and hear until it’s shimmering, almost smoking. Add the onion and pepper and cook, stirring with a wooden spoon, until tender, 8 to 10 minutes. Set aside and let cool in the pan.

Position a rack in the bottom of the oven and position a pizza stone in the center of the rack. Preheat the oven to 475°F.

Dust your work surface and pizza peel with cornmeal.

Working with one ball of dough at a time, pat and stretch, or roll, the dough into an 8-inch circle on your work surface, then lift onto the peel in one swift movement. Working quickly, arrange one-sixth of the sausage, onion, pepper, fresh and smoked mozzarella, Parmesan, and ricotta in the center of the calzone. Gently fold the top of the dough over, stretching as needed to meet the edges of the other half. Pinch the edges to seal with your fingers, or with the tines of a fork. Use a sharp, thin-bladed knife to slash 2 small vents in the top.

Carefully transfer the calzone to the pizza stone. Bake until nicely golden brown cheese is bubbling through the vents, 8 to 10 minutes.

As the calzone bakes, make the next one and add it to the pizza stone. Work as quickly as you can and remove calzones as they are finished by sliding them onto the pizza peel and transferring them to individual serving dishes. Scatter more Parmesan over the top of the baked calzones, if desired, let rest for 5 minutes, then serve hot. If you work quickly and efficiently, the last calzone should be finished just a few minutes after the first one and you will be able to serve them all at once because they retain a lot of heat.