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Your whole family will instantly love this delicious Pizza Calzone Bake! It's a tasty twist on traditional pizza, with all your favorite toppings folded into a convenient and mouthwatering calzone.

Ingredients: 1 pound pizza dough. 1 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced black olives. 1/2 cup sliced green bell peppers. 1/2 cup sliced mushrooms. 1/4 cup sliced red onions. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon crushed red pepper flakes optional. 1 tablespoon olive oil.

Instructions: Turn on your oven and heat it up to 375F 190C. Put some flour on a surface and roll out the pizza dough into a big rectangle. Place the dough that has been rolled out on a baking sheet that has been lined with parchment paper. Evenly spread the pizza sauce over the dough, leaving a little space around the edges. Spread the shredded mozzarella cheese out over the sauce so that it covers it all. Pepperoni, black olives, green bell peppers, mushrooms, and red onions should be stacked on top of the cheese. Grate Parmesan cheese on top of the toppings. If you want, you can also add garlic powder, dried oregano, and crushed red pepper flakes. In order to make a calzone, fold the other half of the dough over the toppings. To seal, press the edges together. For a golden crust, brush olive oil on top of the calzone. The calzone should be baked in a hot oven for twenty to twenty-five minutes, or until it is golden brown and the cheese melts and bubbles. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy your tasty Pizza Calzone Bake while it's still hot!

Backpacking Ben

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Delicious seafood dish with juicy shrimp, bright flavors from shallots and artichokes, and a savory garlic and white wine sauce that ties everything together. This Shrimp Scampi with Shallots and Artichokes is quick and easy to make, so it's great for a tasty dinner during the week or a fancy meal for guests.

Ingredients: 1 lb large shrimp, peeled and deveined. 3 tablespoons olive oil. 4 cloves garlic, minced. 2 shallots, thinly sliced. 1 cup artichoke hearts, quartered. 1/4 cup white wine. 2 tablespoons lemon juice. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste. Crushed red pepper flakes optional. Cooked pasta or crusty bread for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and sliced shallots and saut for about two to three minutes, until the garlic smells good and the shallots get soft. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. Add the artichoke hearts and stir them in. Cook for two more minutes. Add the lemon juice and white wine, and let the mixture simmer for two to three minutes to reduce a bit. Add salt, pepper, and crushed red pepper flakes, if you want, to taste. Make the seasonings taste better. The shrimp scampi should have chopped parsley on top of it. You can put the shrimp scampi on top of cooked pasta or with slices of crusty bread. Have fun!

Juliana

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These veggie sushi rolls are perfect for introducing kids to sushi. They're colorful, flavorful, and easy to make!

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. Soy sauce for dipping.

Instructions: Follow the directions on the package to cook the sushi rice. Put a sheet of nori on a sushi mat. Cover the nori with cooked rice, leaving a 1-inch border at the top. Spread out the slices of avocado, cucumber, and carrot on top of the rice. Use the mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the roll into small pieces that are easy to eat. You can dip them in soy sauce.

Brody C

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These Sweet Potato Slider Buns Burgers are a delicious twist on traditional sliders, featuring sweet potato buns that add a touch of sweetness and nutrition to your meal. The juicy beef patties, melted cheddar cheese, and flavorful sauce make these sliders a crowd-pleaser.

Ingredients: 1 pound ground beef. 4 sweet potato slider buns. 4 slices of cheddar cheese. 1/2 red onion, thinly sliced. 1 cup baby spinach leaves. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon ketchup. 1 teaspoon olive oil. Salt and pepper to taste.

Instructions: Warm up a grill or griddle on the stove over medium-high heat. Cut the ground beef into four equal pieces and shape each one into a small patty about the size of a slider. Add salt and pepper to each patty. Once the buns are ready, put them on the grill or griddle and brush them with olive oil. Toast them until they get a little brown. Take it out and set it aside. Put the beef patties on the grill or griddle and cook for three to four minutes on each side for medium-rare. You can change the cooking time to get the level of doneness you want. Add a slice of cheddar cheese to each patty to melt in the last minute of cooking. Use a small bowl to mix the ketchup, mayonnaise, and Dijon mustard. This will make the burger sauce. Use the burger sauce to cover the bottom half of each sweet potato bun before putting the burgers together. Cover it with a beef patty, slices of red onion, and small spinach leaves. Put the top half of the bun on top. Eat your burgers on sweet potato slider buns with your favorite sides, and have fun!

Tiffany

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This easy lemon chicken recipe is perfect for a quick and delicious meal. The combination of tangy lemon juice, fragrant garlic, and fresh parsley creates a flavorful dish that pairs perfectly with rice or roasted vegetables.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup freshly squeezed lemon juice. 1 teaspoon lemon zest. 2 tablespoons chopped fresh parsley.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 4 to 5 minutes per side for the chicken breasts to turn golden brown after you add them. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add the chicken broth, lemon juice, and lemon zest, and mix them together by stirring. Lower the heat to low, add the chicken back to the pan, and let it simmer for 8 to 10 minutes, or until the chicken is fully cooked and the sauce has thickened a bit. Before you serve the chicken, sprinkle it with chopped parsley.

Bobbi M

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This Marshmallow Fudge is a delightful treat that combines rich chocolate with the gooey goodness of marshmallows. It's perfect for satisfying your sweet tooth and sharing with friends and family.

Ingredients: 3 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 2 cups miniature marshmallows. 1 cup chopped nuts optional.

Instructions: Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium-sized saucepan over low heat, melt the chocolate chips, sweetened condensed milk, and butter together, stirring constantly until smooth and well combined. Remove the saucepan from heat and stir in the vanilla extract. Fold in the miniature marshmallows and chopped nuts if using until evenly distributed. Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula. Chill the fudge in the refrigerator for at least 2 hours or until firm. Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into squares. Serve and enjoy your delicious marshmallow fudge!

Elliott

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This easy creamy chicken potato soup cooked in the crock pot is a comforting and hearty meal perfect for any day of the week. With simple ingredients and minimal prep, it's a hassle-free way to enjoy a delicious homemade soup.

Ingredients: 4 boneless, skinless chicken breasts, diced. 6 cups diced potatoes. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup heavy cream. 1/2 cup shredded cheddar cheese. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: In a slow cooker, combine diced chicken, potatoes, onion, garlic, chicken broth, thyme, rosemary, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender. About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker along with heavy cream and shredded cheddar cheese. Cover and cook for an additional 30 minutes on high until soup has thickened and cheese is melted. Serve hot, garnished with additional cheese and parsley if desired.

Mariah J

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Experience the flavors of Florida with this delicious cheeseburger featuring juicy beef patties topped with cheddar cheese, fresh vegetables, and a sweet honey drizzle. As a unique twist, indulge in the crispy and creamy delight of fried ice cream coated in crunchy cornflakes and shredded coconut.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of cheddar cheese. 1 tomato, sliced. 1/2 onion, sliced. 4 lettuce leaves. 4 pickle slices. Salt and pepper to taste. 1 cup vegetable oil for frying ice cream. 4 scoops of vanilla ice cream. 1 cup crushed cornflakes. 1/2 cup shredded coconut. 2 eggs, beaten. 1/4 cup all-purpose flour. 1/4 cup honey. 1/4 cup chocolate syrup.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season each patty with salt and pepper. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover the grill to melt the cheese. While the burgers are cooking, heat vegetable oil in a deep frying pan over medium-high heat for frying the ice cream. Scoop out balls of vanilla ice cream and roll them in the crushed cornflakes and shredded coconut mixture until coated. Freeze the coated ice cream balls for about 15 minutes. In a shallow dish, place the beaten eggs, and in another shallow dish, place the all-purpose flour. Take the coated ice cream balls from the freezer and dip them first into the beaten eggs and then into the flour, ensuring they are well coated. Carefully place the coated ice cream balls into the hot oil and fry for about 20-30 seconds or until they are golden brown. Remove and drain on paper towels. Assemble the burgers by placing a lettuce leaf on the bottom half of each burger bun, followed by a burger patty with melted cheese, tomato slices, onion slices, and a pickle slice. Drizzle honey over the top of each burger patty and cover with the top half of the burger bun. Serve the Florida Cheeseburgers with Fried Ice Cream alongside a drizzle of chocolate syrup for dipping the fried ice cream balls. Enjoy your Florida-inspired cheeseburger with a delightful twist of fried ice cream!

Ellis

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There are smoky BBQ flavors and hearty chili goodness in this BBQ Chili Explosion, which is a hit with everyone and makes them want more. Great for cozy get-togethers or parties on game day.

Ingredients: 2 lbs ground beef. 1 large onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 1/2 cup BBQ sauce. 1/4 cup chili powder. 1 tablespoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup beef broth. 1 cup shredded cheddar cheese for garnish. Sour cream for garnish. Chopped green onions for garnish.

Instructions: Over medium-high heat, brown the ground beef in a large pot. Put in the minced garlic and diced onions. Saut until the onions become clear. Add the kidney beans, pinto beans, and black beans and mix them in. BBQ sauce, chili powder, cumin, smoked paprika, salt, and pepper should all be added. Combine well. Add the beef broth and slowly bring the chili to a boil. Turn down the heat, cover, and let it simmer for 30 minutes. Stir it every now and then. Add shredded cheddar cheese, sour cream, and chopped green onions on top of the hot dish to serve. Enjoy how many different tastes this BBQ chili has!

Avery B