Living Cookbook Software

I am always looking for things in my life that will help simplify things.  I honestly can’t remember where I came across this software, but would truly be lost without it. 

It allows you to:

Add your own recipes (and create your own cookbooks)

Create a meal planning calendar

Do a nutritional analysis of any recipe

Create automatic shopping lists from the recipes you have entered and chosen

Track what food you have with an online inventory

Export cookbooks to MS Word

Share recipes with friends by importing and exporting

I use this software daily.  I think my favorite feature is the fact that you can literally copy recipes from anywhere online, and then just highlight the text to create your “recipe card”.  There is an online demo and it is VERY reasonable to purchase.

If interested, click here - I don’t think you will be disappointed.

Freezer Veggie Calzones

This recipe courtesy of Taste of Home magazine Veggie Calzones

1/2 lb    fresh mushrooms, chopped   1   medium onion, chopped   1   medium green pepper, chopped   2 Tbs    vegetable oil   3   plum tomatoes, seeded and chopped   1   can (6 ounces) tomato paste     1 cup    (4 ounces) shredded Monterey Jack cheese   1 cup    (4 ounces) shredded part-skim mozzarella cheese   1/2 cup    grated Parmesan cheese   2   loaves (1 pound each) frozen bread dough, thawed   1   egg   1 Tbs    water     1 In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. 2 On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes. 3 Beat egg and water; brush over calzones. Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately. 4 To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 8 servings. To use frozen calzones: Place calzones 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown.   Servings: 8