No Fuss, Easy 3-Step Cooking

Culinary expert Allison Fishman is stopping by to make calzones and spiced carrot cupcakes from the new cookbook McCormick 3-Step Cooking with Flavor.

VIDEO, PICTURE AND RECIPES AFTER THE JUMP...

Seasoned Ground Beef
Ingredients
5 lbs. ground beef
1 large onion, peeled and minced
1 tbls. Garlic Powder
1 1/2 tsp. Celery Salt
1 tsp. Ground Black Pepper
1 tsp. Salt

Directions
1. Mix all ingredients in large bowl. Spread beef mixture on nonstick rimmed baking sheet.
2. Bake in preheated 350 degree oven minutes. Break mixture into marble size pieces. Continue cooking 5 to 10 minutes or until meat is completely browned.
3. Divide cooked beef mixture into five 1-pound portions. Use one to make the evening's meal, then freeze remaining beef mixture.

Calzone
Instructions
1lb. Cooked Seasoned Ground Beef
1 c. Shredded Mozzarella cheese
1/2 c. ricotta cheese
1 large egg
1 c. 30-Minute Marinara
1 package refrigerated pizza dough

Directions
1. Mix beef and cheeses in medium bowl Stir in egg and Marinara. Set aside.
2. Divide dough into 4 equal pieces. Roll out each piece on lightly floured surface to 7-inch round. Spoon an equal portion of beef mixture on each round, leaving 1-inch border. Fold dough over to make semicircle. Pinch edges together and fold over to seal tightly. Place on nonstick backing sheet.
3. Bake in preheated 425F oven 20 minutes or until slightly puffed and golden brown.

Spiced Carrot Cupcakes
Ingredients
1 1/2 c. Flour
1/2 tsp. Salt
1 tsp. Baking soda
1 1/2 tsp. Pumpkin Pie Spice
1/2 c. Chopped walnuts
1/2 c. Golden raisins
2 eggs
3/4 c. Brown sugar
1 tsp. Pure Vanilla Extract
3/4 c. Vegetable oil
2 c. Shredded carrots

Directions
1. Mix flour, salt, baking soda, Pumpkin Spice, walnuts and golden raisins in medium bowl. Set aside
2. Beat eggs brown sugar and Pure Vanilla Extract with electric mixer on high until smooth. With mixer running, add oil. Fold flour mixture and carrots. Scoop mixture into cups of muffin pan lined with paper liners, filling each cup 3/4 full.
3. Bake in 350F preheated oven 25 minutes or until golden and top springs back when lightly pressed with fingertips. Cool completely on rack. Frost if desired.