1. Using my Breadman Ultimate, add ingredients, select pizza dough cycle, and press start (about 55 minutes). Easy peasy.
2. Meanwhile...... Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice.
3. Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.
4. Cook sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with back of fork, about 15 minutes. Set aside.
5. Mix both cheeses and oregano in medium bowl; sprinkle with salt and pepper.
6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F. Dust 2 heavy large baking sheets with flour.
7. Divide dough into 2 equal portions; shape each into ball. Roll out dough balls on lightly floured surface.
8. Spread 1/3 cheese mixture over half of each round, leaving 3/4-inch plain border. Cover cheese with onions, then 1/3 cheese mixture, sausage, the remainder of the cheese, and the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
9. Using large spatula, transfer 2 calzones to each prepared baking sheet. Pierce tops in several places with small knife for steam to escape. Bake calzones 15 minutes. Reverse positions of baking sheets and bake until calzones are golden brown, about 15 minutes longer.

Source: The Bon Appetit Cookbook

1. In a large heavy skillet, saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
2. In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
3. Serve the pancakes with the sauteed apples and the maple syrup.

Source: Smitten Kitchen

1. Combine first 6 ingredients. Divide mixture into 4 portions. Indent center of each portion; place 1.5 tbsp feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch thick patty.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tbsp yogurt mixture on bottom half of each roll.

Source: Cooking Light Annual Recipes 2010

1. Position a rack in the center of the oven and heat to 350F. Butter and flour a 10- or 12-cup Bundt pan (or four 2-cup mini loaf pans). Tap out any excess flour. In a liquid measuring cup, whisk the molasses with the brewed coffee. Sift the flour with the baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg, and cloves.
2. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs and yolks one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and coffee mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds.
3. Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets.
4. Bake until a wooden skewer inserted int he center comes out clean, about 40 minutes (about 30 minutes for mini loaves). Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack, remove the pan, and let cool until just barely warm. Drizzle with the glaze (if using) and then let cool to room temperature before serving. If you're making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don't glaze it until you're ready to serve it or give it away.
5. For the glaze, combine the confectioners' sugar and rum in a bowl and, adding the espresso gradually, whisk until smooth. If necessary, add more espresso or water to thin the glaze to a drizzling consistency. When the cake is still barely warm, use a fork or spoon to drizzle the glaze over the top.

Source: Fine Cooking, Parties 2009

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar, saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to looses browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Source: Cooking Light: Annual Recipes 2006
4 servings

1. Preheat the oven to 500F. Preheat a pizza stone. In a small bowl, combine the 1 tbsp olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12" round, 1/4" thick. Transfer the round to a lightly floured pizza peel.
2. Leaving a 1/2" border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Source: Food & Wine, October 2009

1. In a large bowl, combine 2 tbsp of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
2. Set a rack in the upper third of the oven and preheat the oven to 400F. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
3. Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until and instant-read thermometer inserted in the center registers 145F. Transfer the pork to a carving board.
4. Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

Source: Food and Wine, October 2009

1. Stir together flour, sugar, baking powder, baking soda, salt, and nutmeg in a medium sized bowl.
2. Beat egg with yogurt and milk in a large bowl. Beat in oil, and then add flour mixture.
3. Stir just until combined. Batter can be a little lumpy.
4. Grease pancake griddle if necessary and place over medium heat until drops of water dance when sprinkled onto the griddle.
5. For each pancake, pour a scant 1/4 cup batter onto griddle. Sprinkle each pancake with a few blueberries.

Source: The Maine Wild Blueberry Cookbook

1. Preheat oven to 350F.
2. Mix apples, sugar, flour, and cinnamon and put in a floured, greased baking dish (I used a 9x9 pyrex dish).
3. Mix remaining ingredients and spread over the apples.
4. Bake for 45 minutes.

Source: My Grandma! :)

1. Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 tsp Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tbsp Dijon mustard in glass measuring cup.
4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add buter; whisk until melted. Spoon sauce alongside chicken.

Source: bon appetit, October 2009