tag:blogger.com,1999:blog-52441175148831439282024-03-13T14:41:21.756-07:00Recipe D'EvaJoehttp://www.blogger.com/profile/17594401031776910608noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5244117514883143928.post-86064631632008162342024-01-14T23:53:00.000-08:002024-01-15T00:04:18.769-08:00Old Fashioned Bread Pudding<p class="yiv9242854072ydp4a906674yiv1765113944ydp970459b8p1" style="background-color: white; font-family: Georgia, "New Times", serif; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px; outline: none;"><br /></p><p class="yiv9242854072ydp4a906674yiv1765113944ydp970459b8p2" style="background-color: white; font-family: Georgia, "New Times", serif; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; outline: none;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B9v3l0U2sG5j11OindwRR1RVrZwhRNqEj-0cP6N8CuvHWU72DMxuwtKpLnknOnhSYWpIkqgJyiG6_PSFhRfYF1mJETJ2AnNj3SAZdSkSLk7xB0h-VrjbDAS7o5AIPFeOhkgU95t1vZkVAWMMRQ3tzzKEGMsbk2lHw-zyiM6hjc7csj92tTQpL8Q0Ara0/s1800/Bread-Pudding-7.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B9v3l0U2sG5j11OindwRR1RVrZwhRNqEj-0cP6N8CuvHWU72DMxuwtKpLnknOnhSYWpIkqgJyiG6_PSFhRfYF1mJETJ2AnNj3SAZdSkSLk7xB0h-VrjbDAS7o5AIPFeOhkgU95t1vZkVAWMMRQ3tzzKEGMsbk2lHw-zyiM6hjc7csj92tTQpL8Q0Ara0/s320/Bread-Pudding-7.jpg" width="213" /></a></div>Each year, we celebrate Mother's Day on the Saturday before so that our three sons can spend the actual day with their mothers-in-law. Plus, it gives our daughter a well-deserved day off as well. This allows us to spend the day with all of our children and grandchildren without having them sit in traffic. <div><br /></div><div>Brunch is one of our favorite meals on Mother's Day Saturday and bread pudding always seems to make it to our table. This recipe is easy to make and so delicious. It's like a French Toast casserole. Try topping it with a little powdered sugar, maple syrup and whipped cream.</div><div><span style="font-size: medium; outline: none;"><br style="outline: none;" /></span><p></p><p class="yiv9242854072ydp4a906674yiv1765113944ydp970459b8p3" style="background-color: white; font-family: Georgia, "New Times", serif; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px; outline: none;"><br /></p><div><br /></div><div>INGREDIENTS<br /><ul style="text-align: left;"><li>4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, challah, toast or another type of bread.)</li><li>2 Tablespoons of butter </li><li>4 Beaten Eggs</li><li>2 cups Half & Half</li><li>3/4 cup white sugar</li><li>1/2 cup raisins (if desired)</li><li>1 teaspoon vanilla extract</li><li>1 teaspoon cinnamon</li></ul><div><br />INSTRUCTIONS</div><div><ol style="text-align: left;"><li>Preheat oven to 350 degrees, and butter the inside of a 8 in. square baking dish.</li><li>Break bread in to the buttered baking dish.</li><li>Melt the 2 tablespoons of butter, and drizzle over bread pieces.</li><li>In a bowl, mix remaining ingredients, beating the eggs first, until mixed well.</li><li>Pour this mixture over the bread, press to coat each piece.</li><li>Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.</li></ol><div>Note: Makes about 6 servings. Recipe can be doubled.</div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-68178446135469985012022-02-20T03:53:00.007-08:002022-02-20T04:51:12.547-08:00Grandma's Stuffed Cherry Vinegar Peppers<br />My mom made these festive red and green cherry peppers peppers on Christmas Eve and everyone just loved them. She would prepare both mild and hot cherry peppers. No one ever knew what they were stuffed with. We just knew that they were delicious.<br /><br />When Mom was no longer able to host Christmas Eve, I asked for her recipe so that I could continue the tradition with my family. These little morsels were filled with ingredients that did not make any sense.....wine, walnuts, anchovies, raisins. My husband, who would never indulge in any of these ingredients, loved these peppers. All I know is that the end result was an amazing taste treat.<br /><br />So I have continued making Grandma's stuffed vinegar peppers every Christmas Eve for my family but have always kept the ingredients a bit of a secret. <div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxajcXwoFTPn36LeHmGYL-8_Jrg7rt6vTWb84N6NrhD_KqrNbwXygcEcg_PsJHMFbQM8nka0gbZHX1523b-JqqILmMmJjVov48m7joqLiGLHx87-_ak5__o9nvAo3-z0Uymq8wchcXB3G48H-odJKsZiB-nnaQaCfT_OSJX2fAIYPf7Uu2ejheJPYKDw" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="330" data-original-width="575" height="184" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxajcXwoFTPn36LeHmGYL-8_Jrg7rt6vTWb84N6NrhD_KqrNbwXygcEcg_PsJHMFbQM8nka0gbZHX1523b-JqqILmMmJjVov48m7joqLiGLHx87-_ak5__o9nvAo3-z0Uymq8wchcXB3G48H-odJKsZiB-nnaQaCfT_OSJX2fAIYPf7Uu2ejheJPYKDw" width="320" /></a></div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div>Ingredients:<br /><ul style="text-align: left;"><li>1 jar of hot cherry vinegar peppers</li><li>5 slices of stale bread (crumbled)</li><li>1/4 cup of red wine</li><li>1 tbsp sugar</li><li>2 walnuts (chopped)</li><li>2 pieces of flat anchovies</li><li>1/2 tbsp olive oil</li><li>1 clove of finely chopped garlic</li><li>golden raisins (to taste)</li><li>dash of oregano</li></ul><br />Mix all ingredients until fully combined.<br />Remove tops and seeds from peppers.<br />Stuff each pepper and fry in olive oil, stuffing side down until nicely browned.<br />Continue to turn peppers until cooked on all sides</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-91935442892903304072020-10-02T04:13:00.004-07:002021-08-17T09:01:49.816-07:00Quick and Easy Homemade Chicken Soup<div><br /></div><div>Homemade soup was a regular on the menu when I was growing up, whether it was for lunch or as a first dish at dinner. Now, we just reach for a can of soup in the pantry, open and heat it in the microwave....not the same, not the same at all.</div><div><br /></div><div>The cooler weather is on it's way and there is nothing like comfort food to make you feel all warm and snuggly. Try this quick and easy chicken soup recipe. You won't be disappointed.</div><div><b><br /></b><div><b><br /></b><img border="0" data-original-height="940" data-original-width="627" height="320" src="https://1.bp.blogspot.com/-6ADgiYDVn_Y/X3cItbciozI/AAAAAAAAMPw/w6KXX_sQzPscx-4s4Y7b4jmiJ8kAWxIEgCLcBGAsYHQ/s320/Sicilian-Chicken-Soup-13.jpg" /><br /><ul style="text-align: left;"><li>One whole cooked rotisserie chicken</li><li>1/4 lb of egg noodles </li><li>3 large celery stalks, chopped</li><li>4 large carrots, chopped</li><li>1 large white onion, chopped</li><li>1 Tbsp of butter</li><li>32 oz container of low sodium chicken broth</li><li>1/2 of 15 oz can of petite diced tomatoes (optional)</li><li>Sprinkle of parsley flakes</li><li>Pinch of garlic powder </li><li>Salt and pepper to taste at end</li></ul><br />Skin rotisserie chicken and remove the white meat.<div>Chop into bitesize pieces<br />Sautee the celery and onion in the butter until transparent</div><div>Add chicken broth, tomatoes and carrots.</div><div>Simmer for 1/2 hour or until carrots are tender.</div><div>Add Chicken and continue simmering while noodles cook</div><div>Cook noodles in a separate pot. (you can substitute Orzo, Dilanti pasta or even rice, if desired)</div><div>Add pasta to chicken soup.</div><div>Simmer for 10 more minutes</div><div><br /></div><div>Add some parmesan cheese if desired and enjoy!!</div><div><br /></div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-78346706149865793492020-06-28T09:26:00.001-07:002020-06-28T09:26:15.918-07:00Shredded Red Cabbage Salad<div class="separator" style="clear: both; text-align: left;">My son Joe has become quite the healthy chef during this Stay at Home crisis. (COVID 19) This salad is not only healthy and delicious but also a refreshing side dish during the long hot days of summer.<br /><br /></div><ol style="box-sizing: border-box; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px; text-align: left;"><ul style="box-sizing: border-box; font-family: lato; font-size: 16px; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px;"><a href="https://1.bp.blogspot.com/-qqjPCeFLIfM/XtK8L_gbRcI/AAAAAAAALY4/tEbN0C4GoekAjsCUPAqmfhdQdrQsvWrnQCK4BGAsYHg/Red-cabbage-salad-.jpg" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1027" data-original-width="770" height="320" src="https://1.bp.blogspot.com/-qqjPCeFLIfM/XtK8L_gbRcI/AAAAAAAALY4/tEbN0C4GoekAjsCUPAqmfhdQdrQsvWrnQCK4BGAsYHg/s320/Red-cabbage-salad-.jpg" /></a><a href="https://1.bp.blogspot.com/-qqjPCeFLIfM/XtK8L_gbRcI/AAAAAAAALY4/tEbN0C4GoekAjsCUPAqmfhdQdrQsvWrnQCK4BGAsYHg/Red-cabbage-salad-.jpg" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em;"><ul style="box-sizing: border-box; font-family: lato; font-size: 16px; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px;"></ul></a>I<b>ngredients:</b></ul></ol><ul style="text-align: left;"><ul><li><span style="font-family: lato; font-size: 16px;">1/2 medium red cabbage, core discarded and sliced thinly</span></li><li><span style="font-family: lato; font-size: 16px;">Small bunch flat leaf parsley, stems discarded and chopped</span></li><li><span style="font-family: lato; font-size: 16px;">2 tbsp extra virgin olive oil</span></li><li><span style="font-family: lato; font-size: 16px;">Juice of 1/2 lemon</span></li><li><span style="font-family: lato; font-size: 16px;">Salt and pepper</span></li><li><span style="font-family: lato; font-size: 16px;">1 Tbs Red Wine Vinegar</span></li><li><span style="font-family: lato; font-size: 16px;">1 tsp sugar</span></li></ul></ul><ol style="box-sizing: border-box; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px; text-align: left;"><ol style="box-sizing: border-box; font-family: lato; font-size: 16px; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px;"><li style="box-sizing: border-box; list-style: decimal; margin-bottom: 5px;">Put the cabbage in a colander, add 1 tbsp salt and massage well. Leave on a plate until the cabbage has softened a little, at least 30 minutes, longer if you can.</li><li style="box-sizing: border-box; list-style: decimal; margin-bottom: 5px;">Rinse and drain the cabbage. Mix with the parsley, olive oil and lemon juice, reserving some of the parsley to scatter on top. Season. Serve with a sprinkling of parsley.</li></ol></ol><ol style="box-sizing: border-box; line-height: 24px; list-style: none none; margin: 0px 0px 30px; padding: 0px 0px 0px 30px;">Note: Add more or less vinegar and sugar to taste. Some may like a little more or less.</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-4505902872094284092020-06-28T08:27:00.002-07:002020-06-28T09:01:53.882-07:00Rice Ball CasseroleMy niece Christine inherited the cooking and baking genes of the Mancuso/LaSasso families. This girl is rocking and rolling in the kitchen. She has donated many delicious recipes to her old aunt and this one is exceptional. If you love Sicilian Rice Balls but don't dare attempt to make them...try her recipe for Rice Ball Casserole. You will not be disappointed.<div><br /></div><div><br /><a href="https://1.bp.blogspot.com/-nXjBdC9HvhU/XtnkRalZ77I/AAAAAAAALdU/U_mTzd-bEuMwfRNF0GghPFu0bJYVv87mgCK4BGAsYHg/s640/Best-Rice-ball-Casserole-2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="385" data-original-width="640" src="https://1.bp.blogspot.com/-nXjBdC9HvhU/XtnkRalZ77I/AAAAAAAALdU/U_mTzd-bEuMwfRNF0GghPFu0bJYVv87mgCK4BGAsYHg/s320/Best-Rice-ball-Casserole-2.jpg" width="320" /></a><div><br /></div><div>Ingredients<br /><ul style="text-align: left;"><li>3 cups long grain rice uncooked</li><li>6 cups of water</li><li>3 eggs</li><li>3 Tbsp butter</li><li>1/2 cup Pecorino Romano cheese</li><li>1/2 tsp salt</li><li>1/8 tsp black pepper</li><li>1 Tbsp olive oil</li><li>1 pound 90% lean ground beef</li><li>1 garlic clove- diced</li><li>1 medium onion- chopped</li><li>1 cup frozen peas</li><li>28-ounces (3 +1/2 cups) Mom's Quick Marinara Sauce - divided</li><li>2 Tbsp grated cheese</li><li> olive oil cooking spray</li><li>1/4 cup plain bread crumbs</li><li>1+ 1/2 cup shredded part-skim/whole milk mozzarella</li><li>Extra heated marinara sauce needed for serving</li></ul><div><br /></div><div><ol style="text-align: left;"><li>First, cook the rice with 6 cups of water, add 1 teaspoon of salt, and follow directions on the package. Transfer rice to a large mixing bowl, add the butter, mix, and set aside to cool.</li><li>In the meantime, using a medium skillet, sauté onion and garlic in olive oil for 2 minutes. Add the ground beef and cook meat until browned and well cooked. Using a wooden spoon, break the chopped meat while cooking. Season with salt and pepper. Add peas and 8 ounces (1 cup) of tomato sauce. Cover with a lid and simmer on low heat for 5 minutes. Turn off heat.</li><li>Preheat oven to 400 degrees.</li><li>In a large mixing bowl, combine rice with eggs, pecorino cheese, 8-ounces (1 cup) of marinara sauce, and mix well. Rice will be sticky.</li><li>Spray a 13 x 9 casserole dish, including all four sides, with cooking spray. Add breadcrumbs to the baking dish, roll the dish until bottom and all sides are coated with breadcrumbs.</li><li>Take half of the rice mixture and cover the bottom of the dish and pressing down to form a layer.</li><li>Add the entire meat and peas mixture to cover the rice. Spread an additional ladle (or about 1/2 cup, or more if needed) of marinara sauce over the meat and peas mixture. Then scatter with a layer of shredded mozzarella on top.</li><li>Add the remaining rice and press with the back of a spoon until the layer is even.</li><li>Top with remaining marinara sauce. Sprinkle with some grated Parmigiano-Reggiano cheese and top with a layer of shredded mozzarella.</li><li>Cover with foil and Bake @ 400 degrees for 15 to 20 minutes. Remove foil and bake for another 5 minutes until the mozzarella is melted. Remove and cut into 12 squares. Serve with extra sauce heated.</li><li>Serves 8 to 12</li></ol><div><b>Note:</b> <b>You may want to cut this recipe in half for smaller gatherings.</b></div></div><div><br /></div><div><div class="mv-create-after-supplies-unit mv-create-target mv-create-content-unit" style="box-sizing: inherit; clear: right; float: none; margin: auto auto 20px; max-width: 300px; padding: 0px 0px 0px 20px; width: 320px;"><div class="mv_slot_target" data-hint-slot-inserted="true" data-slot-rendered-dynamic="true" data-slot="recipe" style="box-sizing: inherit; margin: 0px; padding: 0px;"></div><div class="adunitwrapper recipe_btf_wrapper mv-size-300x250 mv-native-size" data-wrapper="recipe_2_btf" id="recipe_2_btf_wrapper" style="box-sizing: inherit; float: none; justify-content: center; margin: 0px auto 20px; min-height: initial; overflow: hidden; padding: 0px 0px 14px; position: relative; width: initial;"><div class="adunit" data-google-query-id="CPK9_JSD6ukCFU9ZcgodsoAJWA" id="recipe_2_btf" style="box-sizing: inherit; margin: 0px; padding: 0px;"><div id="google_ads_iframe_/1030006/2sistersrecipes/recipe_1__container__" style="border: 0pt none; box-sizing: inherit; height: 250px; margin: 0px auto; min-height: 100%; padding: 0px; text-align: center; width: 280px;"><div class="tlod" plid="21025" style="box-sizing: inherit; display: inline; margin: 0px auto; padding: 0px;"><div class="template_leaderboard template_leaderboard_container tl-hidden" style="align-items: center; border: 1px solid rgb(164, 164, 164); box-sizing: inherit; flex-wrap: nowrap; height: 250px; margin: 0px auto; max-height: 600px; max-width: 300px; padding: 0px; visibility: visible;"><div class="template_leaderboard_container_left" style="box-sizing: inherit; margin: 0px auto; padding: 0px;"><a class="tl-clickthrough-url" style="box-sizing: inherit; color: #a5093d; margin: 0px auto; padding: 0px;"><span style="background-color: white; font-family: "source sans pro", sans-serif; font-size: 16px;"></span></a><div class="tl-wrap tl-csr" style="background-color: white; border: 0px none rgb(165, 9, 61); box-sizing: inherit; cursor: pointer; float: none; font-family: "source sans pro", sans-serif; font-size: 16px; height: 141.828px; margin: 3px 0px 0px; max-height: none; max-width: 100%; padding: 0px; position: relative; width: 278px;"><a class="tl-clickthrough-url" style="box-sizing: inherit; color: #a5093d; margin: 0px auto; padding: 0px;"></a><div class="separator" style="clear: both; text-align: center;"><a class="tl-clickthrough-url" style="box-sizing: inherit; color: #a5093d; margin: 0px auto; padding: 0px;"></a><a href="https://1.bp.blogspot.com/-kzwg0OakII0/Xvi1MXXe-uI/AAAAAAAALms/gkX8x4brS2MR6LAytXLM8CxLWc85PkVPQCK4BGAsYHg/s708/Nieces.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="708" height="167" src="https://1.bp.blogspot.com/-kzwg0OakII0/Xvi1MXXe-uI/AAAAAAAALms/gkX8x4brS2MR6LAytXLM8CxLWc85PkVPQCK4BGAsYHg/w256-h167/Nieces.jpg" width="256" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="tl-outer-wrap" data-auction-id="166660534103809000570" data-video-context="inline" style="box-sizing: inherit; height: 141.828px; margin: 0px auto; max-height: 100%; max-width: 100%; padding: 0px; position: absolute; width: 278px;">The Girlz</div></div></div></div></div></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-69929039228310712622020-06-27T03:55:00.001-07:002020-06-28T09:01:40.934-07:00Fried Stuffed Zucchini Flowers<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QH4o752UYdU/XvciwYvnrTI/AAAAAAAALk4/JEk8HGG7_d82NBjVFfoAxrGnf9FbdwXXQCK4BGAsYHg/s1200/Fiori-di-zucca1_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1200" src="https://1.bp.blogspot.com/-QH4o752UYdU/XvciwYvnrTI/AAAAAAAALk4/JEk8HGG7_d82NBjVFfoAxrGnf9FbdwXXQCK4BGAsYHg/s320/Fiori-di-zucca1_11.jpg" width="320" /></a> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br /><br />It's that time of the year again. Zucchini flowers are blooming. Since we all have that extra time to stop and smell the roses (COVID 19), why not pick a few zucchini flowers while you're out there and turn them into a wonderful treat. I found these recipes online with a variety of stuffings and wanted to share them</div>
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">
<br /><b> For the Batter:</b><br /><ul>
<li>2 eggs </li>
<li>1/2 teaspoon salt </li>
<li>8-9 tablespoons flour </li>
<li>1/4 cup milk </li>
</ul>
</div>
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">
<br /><b>For the Stuffing:</b><br /><ul>
<li>8-10 zucchini flowers </li>
<li>1 small fresh mozzarella cut into small cubes </li>
<li>3-4 slices prosciutto cut into small strips </li>
</ul>
</div>
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">
<b>Instructions</b><br /> In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**<br />To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.<br />Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!<br /><br /><b> Alternate Stuffings:</b><br /><br /><b>Goat Cheese Stuffing: </b><br /><ul>
<li>1/3 cup (2 ounces) goat cheese, at room temperature </li>
<li>2 tablespoons (1 ounce) cream cheese, at room temperature </li>
<li>2 teaspoons heavy cream </li>
<li>1 tablespoon chopped fresh basil leaves </li>
<li>1 green onion, finely chopped </li>
<li>Salt & Pepper to taste </li>
</ul>
<b><br />Ricotta Stuffing :</b><br /><ul>
<li>1 cup ricotta </li>
<li>1 tablespoon freshly chopped mint </li>
<li>1/2 teaspoon grated lemon zest </li>
<li>Kosher salt </li>
<li>Freshly ground black pepper</li>
</ul>
<div>
<ul style="text-align: left;">
</ul>
</div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-67932609224277488572018-03-26T22:15:00.000-07:002018-03-28T17:09:19.286-07:00Mom's Easter Grain Pie<div>
<div class="separator" style="background-color: white; clear: both; font-family: arial; font-size: x-small; text-align: center;">
</div>
<a href="https://1.bp.blogspot.com/-wXzkfuXKgFU/WrnGgIVXE9I/AAAAAAAAGqY/VNchUEJQSiYJMquA2ew6Cr7Vf9xXHRaTQCEwYBhgL/s1600/Grain%2BPies.jpg" imageanchor="1" style="background-color: white; clear: left; float: left; font-family: arial; font-size: x-small; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://1.bp.blogspot.com/-wXzkfuXKgFU/WrnGgIVXE9I/AAAAAAAAGqY/VNchUEJQSiYJMquA2ew6Cr7Vf9xXHRaTQCEwYBhgL/s400/Grain%2BPies.jpg" width="300" /></a>The celebration of Easter Sunday is approaching. It's a time for rejoicing and celebrating the Resurrection of Christ.<br />
<br />
In the Mancuso/Esposito household, Holy Saturday was celebrated in a special way. My son, Marty, refers to it as Easter Pie Saturday.<br />
<br />
My Mom would start preparing the baked goods on Holy Thursday and bake right into Saturday morning.... Braided sweet Easter Bread with brightly colored hard boiled eggs, Black Pepper Taralli, Orange Glazed Cookies, Pizzagaina (Rustica), Easter Pasta Pie and of course homemade Grain Pie.<br />
<br />
Grain Pie was the most complicated recipe of all. There were actual "steps" that needed to be taken to complete this masterpiece. Over the years, I have tried my best to keep this tradition alive. Lucky for me, my future daughter-in-law, Brittany, has mastered this art and who I gladly hand the torch over to.<br />
<br />
<div style="background-color: white; font-family: arial; font-size: x-small;">
<br /></div>
<div style="background-color: white; font-family: arial; font-size: x-small;">
<b><br /></b></div>
<b>Grain Pie</b></div>
<div style="background-color: white; font-family: Arial; font-size: x-small;">
<b><span style="font-size: x-small;"><br /></span></b></div>
<b><u>Step 1</u></b><br />
<ul>
<li>1/2 lb uncooked or 1 lb whole wheat cooked grain </li>
<li>1/2 tsp salt </li>
<li>1/2 tsp orange zest </li>
<li>1/4 cup chopped citron </li>
<li>1 tbs sugar </li>
<li>1/2 cup evaporated milk </li>
</ul>
Soak uncooked grain overnight in water in the refrigerator.<br />
Drain water and cook similar to rice doubling the amount of water to the amount of grain.<br />
Add salt, bring to a boil, lower the heat and simmer over low flame for 1 hour stirring occasionally to prevent sticking<br />
After one hour, add evaporate milk, sugar, citron and orange zest. Bring to a simmer and cook for additional 1/2 hour.<br />
Cool. <br />
<br />
<b><u>Step 2</u></b><br />
<ul>
<li>1 1/2 lb of ricotta </li>
<li>1 1/2 cups sugar </li>
<li>6 egg yolks </li>
<li>1/2 tsp cinnamon </li>
<li>1 tsp vanilla extract </li>
<li>1 tsp almond extract </li>
<li>1/4 cup chopped citron </li>
<li>1 package instant vanilla pudding </li>
<li>Juice of 1/2 fresh orange </li>
<li>Juice of 1/2 fresh grapefruit </li>
</ul>
Beat with mixer until well blended<br />
<br />
<u><b>Step 3</b></u><br />
<ul>
<li>6 egg whites </li>
<li>1 tbs sugar </li>
<li>1/4 tsp lemon juice </li>
</ul>
Beat until stiff<br />
<br />
<b><u>Step 4</u></b><br />
<br />
In a large bowl, mix Step 1 and Step 2 together then fold in Step 3<br />
<br />
<b><u>Step 5 - Dough</u></b><br />
<ul>
<li>2 1/2 cups of flour </li>
<li>1/2 cup sugar </li>
<li>1/4 tsp salt </li>
<li>1 heaping tsp baking powder </li>
<li>3 eggs </li>
<li>1/4 cup milk </li>
<li>1 stick softened margarine </li>
<li>1/2 tsp vanilla extract </li>
<li>1/2 tsp almond extract </li>
</ul>
Mix dry ingredients in mixer, add milk, margarine, extract and eggs one a time.<br />
Knead dough and form 4 dough balls. Add more flour as needed.<br />
Make ahead and refrigerate for easier rolling. <br />
<br />
Roll dough and press into two 10" deep dish greased pie pans. Fill pie pans with Ricotta mixture. <br />
Roll remaining dough and cut into lattice pieces making a criss-cross design over filling and around each pan.<br />
Bake at 350 degrees for approximately 1 hour or until golden brown.<br />
<div style="background-color: white; font-family: Arial; font-size: x-small;">
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m96Sw_DEYlM/WrnSbi5FIII/AAAAAAAAGrI/-gELQcWaCYUS-V39hW3Mi84deez0m-ebgCLcBGAs/s1600/mike%2Band%2Bbrit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="864" data-original-width="1296" height="213" src="https://1.bp.blogspot.com/-m96Sw_DEYlM/WrnSbi5FIII/AAAAAAAAGrI/-gELQcWaCYUS-V39hW3Mi84deez0m-ebgCLcBGAs/s320/mike%2Band%2Bbrit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Britt, my mom would have been so proud. You are only lucky man, Mike.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-29417011112377619402015-07-18T05:43:00.001-07:002017-12-06T20:14:50.850-08:00Italian Doughnut....ZeppoleThe Italian Doughnut.....In Brooklyn, we grew up eating zeppoles. They were a main attraction at all of the Italian Feasts and Church Carnivals. My grandma, Eva, would make them during the holidays and my mom carried on the tradition. I used to make them when the kids were younger but now with all the hype about healthy eating, the tradition fell by the wayside. <br />
<br />
The first time I went to the Monmouth County Fair in NJ, I was introduced to Funnel Cakes.... same idea, different shape. Even though, the New Jersey version are delish, I still miss the old fashion chewy Zeppole. I saw this recipe on FB and it is exactly the same as the one I have in my old recipe box. If you're in the mood for a cheat, try it.<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-MfahqUvIsNA/VapEHX3_DcI/AAAAAAAABHg/VH4J0n4GmCc/s1600/let-005zal5.jpg"><img border="0" height="216" src="https://2.bp.blogspot.com/-MfahqUvIsNA/VapEHX3_DcI/AAAAAAAABHg/VH4J0n4GmCc/s320/let-005zal5.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b>Zeppole</b></div>
<div>
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 cup flour</li>
<li>2 1/4 tsp baking soda</li>
<li>1/4 cup sugar</li>
<li>1 cup ricotta</li>
<li>1 teaspoon vanilla extract</li>
<li>2 eggs, well beaten</li>
<li>Confectioners sugar for garnish</li>
<li>Vegetable Oil for frying</li>
</ul>
</div>
<div>
<ol>
<li>Pour about 2-3 inches of oil into a 3-quart pot and heat over medium-high flame.</li>
<li>Combine all dry ingredients in a medium mixing bowl.</li>
<li>Add in eggs, vanilla and ricotta and mix well. The consistency will be like a thick batter.</li>
<li>When oil is hot (about 375 degrees), start frying in small batches of 3 or 4 at a time using about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.</li>
<li>Fry about 3 minutes or until deeply and evenly browned on all sides, flipping over about half way through.</li>
</ol>
Transfer fried zeppole to paper towels to absorb excess oil and sprinkle with confectioner's sugar. You can also use regular granulated sugar, if desired.<br />
Serve warm.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MfahqUvIsNA/VapEHX3_DcI/AAAAAAAABHg/VH4J0n4GmCc/s1600/let-005zal5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-20579479773495822092015-04-19T15:03:00.001-07:002015-04-19T15:03:05.909-07:00Fresh Berry Slab Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3FT0c9joWvY/VTQkLZ6MTiI/AAAAAAAABFU/TGolEZOMztU/s1600/berries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3FT0c9joWvY/VTQkLZ6MTiI/AAAAAAAABFU/TGolEZOMztU/s1600/berries.jpg" height="179" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i>Saw this on FB. What a great recipe. This is not only easy but it's a patriotic addition to the Memorial Day or Fourth of July dessert table. </i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Fresh Berry Slab Pie</b></div>
<ul>
<li>1 box Pillsbury™ refrigerated pie crusts, softened as directed on box</li>
<li>2 packages (8 oz) cream cheese, softened</li>
<li>2/3 cup sugar</li>
<li>1 tablespoon milk</li>
<li>6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)</li>
<li>1 cup strawberry glaze</li>
</ul>
<ol>
<li>Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing onto corners. Fold extra crust even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.</li>
<li>In medium bowl, mix cream cheese, sugar and milk until smooth. Spread into crust-lined pan. Refrigerate about 1 hour or until set.</li>
<li>Gently mix berries and strawberry glaze. Spoon berry mixture on top of cream cheese-topped pie crust. Cover and refrigerate until serving.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-50284463448267897332015-04-19T14:48:00.002-07:002015-04-19T14:51:51.891-07:00Triple Chocolate Fudge Cookies<div class="MsoNormal" style="background-color: white; font-family: Arial, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<img alt="Cake Mix Chocolate Cookies" border="0" height="222" id="_x0000_i1025" src="https://mail.aol.com/webmail/getPart?uid=28441021&partId=2&saveAs=image001.jpg" width="394" /></div>
<i><br /></i>
<i>This cookie put a big smile on Tom "TheBomb" Verni's face. Try it. You won't be disappointed.</i><br />
<b><br /></b>
<b>Triple Chocolate Fudge Cookies</b><br />
<ul>
<li>1 box Betty Crocker™ SuperMoist™ Triple Chocolate Fudge cake mix </li>
<li>1/3 cup vegetable oil</li>
<li>1 teaspoon vanilla</li>
<li>2 eggs</li>
<li>1/4 cup sugar</li>
</ul>
<ol>
<li>Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.</li>
<li>Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.</li>
<li>Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-884990064149576532015-01-24T16:58:00.001-08:002015-01-25T06:35:01.934-08:00CREAMY TOMATO BASIL SOUP<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
</div>
This recipe was shared by my Team Lead, Cathy Silva. She prepared a batch for "Souper" Friday at work. I tasted it and fell in love with its creamy tomato goodness. Can't wait to make it. Definitely going to pair it with grilled cheese sandwiches.<br />
<br />
<b>CREAMY TOMATO BASIL SOUP</b><br />
<ul>
<li>3 large onions, peeled and chopped</li>
<li>2 lbs. carrots, peeled and chopped</li>
<li>Garlic, 3-4 cloves, chopped</li>
<li>2 cans plum tomatoes</li>
<li>2 cartons vegetable stock</li>
<li>1 bunch fresh basil chopped, large stems removed</li>
<li>Oregano, Parsley, Salt & pepper</li>
<li>2 Tbs. extra virgin olive oil (EVOO)</li>
<li>½ cup fat free half-n-half</li>
</ul>
<br />
DIRECTIONS:<br />
In large pot, heat EVOO.<br />
Sauté onions till translucent; about 5 minutes.<br />
Add garlic and carrots, stir and sauté about 5 minutes.<br />
Add tomatoes (I use the can lid to chop them up a bit)<br />
Add vegetable stock and basil<br />
Season to taste with parsley, oregano salt & pepper<br />
Bring to near-boil, then simmer till carrots are tender (30-40 minutes)<br />
Remove from heat and cool slightly.<br />
Puree soup using immersion blender (or in batches using a blender)<br />
Return to heat and add half-n-half. Stir until blended.<br />
<br />
SERVE AND ENJOY!<br />
<br />
Weight Watchers: 0 PP per serving<br />
<br />
I like to put oyster crackers on mine in the bowl!<br />
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="a6S" dir="ltr" style="font-family: arial, sans-serif; left: 286px; opacity: 0.01; position: absolute; top: 1293.65625px;">
<div aria-label="Download attachment image008.jpg" class="T-I J-J5-Ji aQv T-I-ax7 L3 a5q" data-tooltip-class="a1V" data-tooltip="Download" id=":om" role="button" style="-webkit-box-shadow: none; background: rgba(0, 0, 0, 0.6); border-radius: 3px; border: 1px solid rgb(115, 115, 115); box-shadow: none; color: #444444; cursor: pointer; display: inline-block; font-size: 11px; font-weight: bold; height: 24px; line-height: 23px; margin-left: 8px; margin-right: 0px; min-width: 0px; outline: 0px; padding: 0px; position: relative; text-align: center; white-space: nowrap; width: 30px;" tabindex="0">
<div class="aSK J-J5-Ji aYr" style="background: url(https://ssl.gstatic.com/mail/sprites/newattachmentcards-7f961476482232d487c7980cdeb07e59.png) -219px -129px no-repeat; cursor: pointer; display: inline-block; height: 21px; position: relative; vertical-align: middle; width: 21px;">
</div>
</div>
<div aria-label="Save attachment to Drive image008.jpg" class="T-I J-J5-Ji aQv T-I-ax7 L3 a5q" data-tooltip-class="a1V" data-tooltip="Save to Drive" id=":on" role="button" style="-webkit-box-shadow: none; background: rgba(0, 0, 0, 0.6); border-radius: 3px; border: 1px solid rgb(115, 115, 115); box-shadow: none; color: #444444; cursor: pointer; display: inline-block; font-size: 11px; font-weight: bold; height: 24px; line-height: 23px; margin-left: 8px; margin-right: 0px; min-width: 0px; outline: 0px; padding: 0px; position: relative; text-align: center; white-space: nowrap; width: 30px;" tabindex="0">
<div class="wtScjd J-J5-Ji aYr aQu" style="background: url(https://ssl.gstatic.com/mail/sprites/newattachmentcards-7f961476482232d487c7980cdeb07e59.png) -41px -47px no-repeat; cursor: pointer; display: inline-block; height: 21px; position: relative; vertical-align: middle; width: 21px;">
</div>
</div>
</div>
<a href="http://3.bp.blogspot.com/-JQI2y51bXCY/VMT-_CuQ1NI/AAAAAAAABDs/HXUdskCXffc/s1600/soup.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; font-family: Calibri, sans-serif; font-size: 11pt; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-JQI2y51bXCY/VMT-_CuQ1NI/AAAAAAAABDs/HXUdskCXffc/s1600/soup.jpg" height="240" width="320" /></a><br />
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-28039604247446664702014-11-01T08:42:00.001-07:002014-11-01T08:42:50.752-07:00Lemon Chicken Orzo Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-90sKwmFvO0I/VFT-IWERM7I/AAAAAAAABCA/SsTH2tjf_Ng/s1600/chicken%2Bsoup.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-90sKwmFvO0I/VFT-IWERM7I/AAAAAAAABCA/SsTH2tjf_Ng/s1600/chicken%2Bsoup.jpeg" height="238" width="320" /></a></div>
Flu and cold season is around the corner. The best cold remedy is Vitamin C and Chicken Soup. I found this recipe online.<br />
<div>
<br /></div>
<div>
It's made with a light and refreshing chicken lemon broth, orzo pasta, and vegetables. This comforting soup is healthy and perfect for a cold day and not to mention....delicious.<br />
<div>
<br /></div>
<div>
<b>Lemon Chicken Orzo Soup</b></div>
<div>
<ul>
<li>1 tablespoon olive oil</li>
<li>1 medium onion, diced</li>
<li>2 cloves garlic, minced</li>
<li>2 carrots, peeled and sliced into 1/4 inch thick</li>
<li>1 celery stalk, thinly sliced</li>
<li>8 cups of chicken broth</li>
<li>Lemon slices (thinly sliced)</li>
<li>Juice of 2 lemons (about 1/3 cup)</li>
<li>1 bay leaf</li>
<li>1 1/2 cups orzo pasta</li>
<li>2 cups cooked shredded chicken</li>
<li>1/4 cup chopped fresh flat-leaf parsley leaves</li>
<li>Salt and pepper, to taste </li>
</ul>
In a large stockpot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes. the chicken broth, lemon juice, bay leaf and bring to a boil.<br />
<div>
<br /></div>
<div>
Add the orzo and cook, stirring occasionally, for 6 to 8 minutes, or until orzo is tender. Add the chicken and heat for about 5 minutes.</div>
<div>
Remove the pot from the heat. Add lemon slices. Discard the bay leaf and stir in the parsley. Season with salt and pepper, to taste. Ladle the soup into bowls and serve warm.<br />
<br />
*Note: You can use shredded rotisserie chicken in this soup.</div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-84913330897326552102014-11-01T08:19:00.000-07:002014-11-01T08:19:04.239-07:00Grandma's Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-j3x5umfctSw/VFTgO1lTUOI/AAAAAAAABBo/teyZkzeHNYM/s1600/s%2Bcookie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j3x5umfctSw/VFTgO1lTUOI/AAAAAAAABBo/teyZkzeHNYM/s1600/s%2Bcookie.jpg" height="240" width="320" /></a></div>
A few months back, we had a pot luck get together at Joe and Tom's house. We had a great time and even got to meet some of my future son-in-law's family members for the first time. When it was time to set up the dessert table, I spotted these great little cookies. When I tasted them, it brought me back a few decades. You just knew that every little cookie was made from scratch with patience and love. I just had to have the recipe. Tom's Aunt Kathy was kind enough to get it for me and of course they are called "Grandma's Cookies". Just have to make these for Christmas. <br /><br /><div>
<b><br /></b></div>
<div>
<b>Grandma's Cookies</b><br /><ul>
<li>4 cups of flour</li>
<li>1 heaping cup of sugar</li>
<li>4 teaspoons of baking powder</li>
<li>1 stick of butter (softened)</li>
<li>3 teaspoons of vanilla extract</li>
<li>4 eggs</li>
</ul>
Cream butter and sugar. Add eggs to sugar mixture and mix in. In a separate bowl, mix flour and baking powder. Add flour mixture to wet ingredients a little at a time. Knead after all 4 cups of flour are mixed in. Divide dough into 2 balls. (You can make ahead and refrigerate)</div>
<div>
<br /></div>
<div>
Roll dough into small pencil thin pieces. Shape into an "S". Place on cookie sheet and bake until golden at the bottom. (375 degrees for 15 minutes)<br /><br />Note: You can roll in sesame seeds or sprinkle with candy nonpareils and then bake.<br /><br /><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-853968236629403462014-10-23T15:42:00.002-07:002014-10-23T15:42:48.138-07:00Bloomin' Baked Apple<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
I know that I said it before.....but I just love this time of the year. Can't you smell the scent of cinnamon and apples in the air. Here's another wonderful recipe that one of my co-workers, Gabby tried and shared. The finished product is pictured below. A scoop of vanilla ice cream on the side is a must for this one.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nxip3YHqCbQ/VEmBFaVRbnI/AAAAAAAABBY/YDkJV3lcN44/s1600/bloomin%2Bapple.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nxip3YHqCbQ/VEmBFaVRbnI/AAAAAAAABBY/YDkJV3lcN44/s1600/bloomin%2Bapple.jpeg" height="320" width="240" /></a></div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li>2 Honey-crisp apples (or other crisp apples)</li>
<li>2 tbsp butter</li>
<li>3 tbsp brown sugar, packed</li>
<li>1 tbsp flour</li>
<li>1 tsp cinnamon</li>
<li>4 caramels</li>
<li>Optional toppings: vanilla ice cream, caramel sauce and cinnamon</li>
</ul>
<br /><b>Instructions</b><br />Preheat the oven to 375 degrees.<br />To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. I don’t have an apple corer so I used my metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-iSW0BI7XGPI/VEmAvwpw2nI/AAAAAAAABBM/JecB0UwY4Hc/s1600/Caramel_Apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iSW0BI7XGPI/VEmAvwpw2nI/AAAAAAAABBM/JecB0UwY4Hc/s1600/Caramel_Apple.jpg" height="320" width="214" /></a></div>
<div>
<br />Place the apples in an oven safe dish and put two caramels into the center of each apple.<br />Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.<br />Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)<br />Remove from the oven and use a large spoon to move the apples into bowls.<br />Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so put the ice cream scoop on the side.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5244117514883143928.post-78628127465605725812014-10-21T03:24:00.002-07:002014-10-21T03:26:10.496-07:00Cranberry Pork Loin<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-P-wQf7z4n3c/VEYzcZgwSPI/AAAAAAAABA8/lb6_GJk-20c/s1600/pork%2Bapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-P-wQf7z4n3c/VEYzcZgwSPI/AAAAAAAABA8/lb6_GJk-20c/s1600/pork%2Bapple.jpg" height="320" width="212" /></a></div>
<br />
We had a family get together this weekend and as always, the main topic of discussion was food. My niece Christine shared a few crockpot recipes with me and this one sounds amazing. <br />
<br />
Cranberries, apples and brown sugar. This recipe just screams Fall Harvest. Time to dust off the crockpot and get down to some serious cooking. Thanks again, Chris!<br />
<br />
<b>Cranberry Pork Loin</b><br />
<div>
<ul>
<li> 1 (3 to 4 lb) boneless pork loin roast</li>
<li> 2 cloves garlic, minced</li>
<li> 1 can whole cranberry sauce</li>
<li> 1/4 c brown sugar</li>
<li> 1/2 c apple juice</li>
<li> 2 apples, cored and sliced</li>
<li> salt and pepper to taste</li>
</ul>
<ul>
</ul>
<b>Preparation:</b><br />
Place roast in slow cooker; rub all over with the minced garlic. Add remaining ingredients (except apples) and cook on low for 7 to 8 hours. Pork should be about 160° when fully cooked. About an hour before you're ready to serve, add the sliced apples.<br />
Serves 4 to 6.<br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-85249401686797958382014-10-21T02:56:00.000-07:002014-10-21T02:58:57.329-07:00Cheesy Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kWGy-DmKkvk/VEYrFLcQREI/AAAAAAAABAs/o3lygjP_bOo/s1600/crockpot-potato-soup-300x200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kWGy-DmKkvk/VEYrFLcQREI/AAAAAAAABAs/o3lygjP_bOo/s1600/crockpot-potato-soup-300x200.jpg" /></a></div>
Take out the crockpot because it's that time again.......homemade stew, chili and soup. Say so long to those hot summer days and say hello to the comfort foods of fall and winter. Kudos to my niece Christine for sharing this crockpot Cheesy Potato Soup recipe. <br />
<br />
Start this dish before you leave for work in the morning. Takes just a few minutes to prepare. Serve with some crusty bread and a grilled chicken or shrimp side salad and you're good to go. It doesn't get better than this. Enjoy.<br />
<br />
<b>Cheesy Potato Soup</b><br />
<b><br /></b>
Ingredients:<br />
<ul>
<li>1 30oz. bag of frozen diced hash browns</li>
<li>1 32 oz box of chicken broth</li>
<li>1 can of cream of chicken soup (10 oz)</li>
<li>1 pkg. cream cheese (8 oz, not fat free)</li>
<li>3 oz bacon bits </li>
<li>1 cup shredded cheddar cheese </li>
<li>salt and pepper to taste </li>
</ul>
Directions:<br />
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.<br />
Cook on low for 7-8 hours or until potatoes are tender.<br />
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.<br />
Once the cream cheese is completely mixed in, it's ready to serve.<br />
Top with cheddar cheese and some additional bacon bits.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-57122071946003446042014-10-16T04:03:00.002-07:002017-12-06T20:14:17.424-08:00Pumpkin Crunch Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://1.bp.blogspot.com/-mwfI1Pg7qgM/VD-lvo_iPsI/AAAAAAAAA_s/ULM-Os5uix0/s1600/pumpkin%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="https://1.bp.blogspot.com/-mwfI1Pg7qgM/VD-lvo_iPsI/AAAAAAAAA_s/ULM-Os5uix0/s1600/pumpkin%2Bcake.jpg" width="320" /></a> I blogged a recipe for Pumpkin Pie Cake a while ago with similar ingredients but when I found this recipe for Pumpkin Crunch Cake on FaceBook, I decided to try it anyway. <br />
<br />
This recipe is every bit as delicious but it is more like a crustless pie than a cake. The filling stays at the bottom with a delicious nutty crumb topping. The trick is to use a spatula when serving so it stays together. <br />
<br />
Tastes great chilled with whipped cream. So easy to make. The husband and the grandchildren loved it.<br />
<br />
<b> Pumpkin Crunch Cake </b><br />
<ul>
<li>1 can (15 oz) pumpkin puree</li>
<li>1 can (12 oz) evaporated milk</li>
<li>3 eggs</li>
<li>1 1/2 cups sugar</li>
<li>1 1/2 tsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>1 box yellow cake mix</li>
<li>1 cup pecans, chopped (roasted, candied optional)</li>
<li>1 cup butter/margarine, melted</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r0bNR1P1yYc/VC03HOhjuKI/AAAAAAAAA9Y/GnUv5OAOBYI/s1600/pumpkin%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="color: #141823;">Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!</span></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-2067834212027111272014-10-14T21:56:00.003-07:002014-10-14T22:01:06.755-07:00Three-Bean Vegetarian Chili<div>
What better way to take the <i><b>chill</b></i> out of a crisp fall day than a hot bowl of <b><i>chili.</i></b> (pardon the pun). My co-worker, Cathy made this three bean vegetarian delight and brought it in for lunch. Knowing about my romance with food, she heated me up a little to taste. Wow! This is one delicious chili dish. </div>
<div>
<br /></div>
<div>
I can't wait to give this one a try. Perfect timing, too....Marty just recently harvested about twelve butternut squash. </div>
<div>
<br /></div>
<div>
<b>Three-Bean Vegetarian Chili</b></div>
<ul>
<li>2 red bell peppers *</li>
<li>3 tablespoons extra-virgin olive oil </li>
<li>1 cup chopped onion </li>
<li>2 teaspoons ground cumin...</li>
<li>1 teaspoon crushed red pepper</li>
<li>1 teaspoon paprika</li>
<li>1/4 teaspoon salt</li>
<li>4 garlic cloves, thinly sliced</li>
<li>2 cups organic vegetable broth </li>
<li>1 1/2 cups (1/2-inch) cubed peeled butternut squash </li>
<li>1 (28-ounce) can no-salt-added tomatoes, undrained and chopped</li>
<li>1 (15-ounce) can pinto beans, rinsed and drained</li>
<li>1 (15-ounce) can cannellini beans, rinsed and drained</li>
<li>1 (15-ounce) can red kidney beans, rinsed and drained </li>
<li>1/2 cup thinly sliced green onions</li>
</ul>
Total: 1 Hour, 45 Minutes<br />
1. Preheat broiler.<br />
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.<br />
<div>
<i><b>* Cathy bypassed the roasting process. She diced and sautéed them instead. </b></i></div>
<div>
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients, add garlic cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.<br />
<div class="MsoNormal" style="background-color: white; font-family: Arial, sans-serif; font-size: 13px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://webmail1.mail.aol.com/38798-516/aol-6/en-us/mail/get-attachment.aspx?uid=28394383&folder=NewMail&partId=3" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/1962871_704767182946449_8844306057607153445_n.jpg?oh=e94fc5ef5c037f3511eb3bc8cdab9686&oe=54AFAEE7&__gda__=1425335982_ce2987766fe21685a9743585e2311f88" border="0" height="320" id="_x0000_i1025" src="https://webmail1.mail.aol.com/38798-516/aol-6/en-us/mail/get-attachment.aspx?uid=28394383&folder=NewMail&partId=3" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small; text-align: start;">Look at those beautiful fall colors in a bowl.</span><span style="font-size: small; text-align: start;"> Don't you just love this time of the year?</span></i></td></tr>
</tbody></table>
<div class="MsoNormal" style="background-color: white; font-family: Arial, sans-serif; font-size: 13px;">
</div>
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-21046120905543834752014-10-05T07:45:00.002-07:002014-10-06T03:37:49.150-07:00Two Ingredient Pumpkin Muffins<div class="gmc-recipe-main-photo" style="background-color: white; box-sizing: border-box; color: #222222; display: inline; float: left; font-family: Calibri, Verdana, Arial, sans-serif; font-size: 16px; line-height: 26px; margin-bottom: 10px;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gsCetnf0zI0/VDFUkyyJj7I/AAAAAAAAA-0/wrVtceok00Q/s1600/Pumpkin%2Bmuffins.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gsCetnf0zI0/VDFUkyyJj7I/AAAAAAAAA-0/wrVtceok00Q/s1600/Pumpkin%2Bmuffins.jpeg" height="240" width="320" /></a></div>
<div>
It's my favorite time of the year again and I am just loving all the pumpkin recipes on FB. This one sounded too good to be true. My co-worker Cathy saw the recipe, made them and brought one in for me to try. Delish! </div>
<div>
<br /></div>
<div>
I still didn't believe that it was possible with only two ingredients and one bowl so I had to give it a try. So easy and they came out perfect. I drizzled a little glaze over them. Next time, I'm going to get a little crazy and add some chopped pecans and raisins. </div>
<div>
<br /></div>
<div>
Add a cup of hot tea, coffee or cocoa to this little pumpkin treat on a cool fall afternoon. Perfect!</div>
<div>
<br /></div>
<div>
<b>Two ingredient Pumpkin Muffins</b></div>
<div>
<br /></div>
<div>
Ingredients</div>
<div>
<ul>
<li>1 box Yellow or Spice Cake mix </li>
<li>1 can Pumpkin (15 or 16 oz - not pumpkin filling)</li>
</ul>
Directions<br />
<br />
Preheat oven to 350 F<br />
Pour cake mix into a bowl.<br />
Add canned pumpkin to bowl<br />
Stir the two ingredients together.<br />
Keep stirring! It really starts looking like batter.<br />
Spray a 12 medium muffin tin pan with Pam<br />
Scoop batter into muffin tins.( I used an ice cream scoop)<br />
Bake for 15-20 minutes. Test for doneness with a toothpick.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eNiNlBo3OxA/VDFZ0KLYyUI/AAAAAAAAA_E/wgmmUX8YCwg/s1600/muffins1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eNiNlBo3OxA/VDFZ0KLYyUI/AAAAAAAAA_E/wgmmUX8YCwg/s1600/muffins1.jpg" height="212" width="320" /></a></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-58943518710786556482014-10-04T12:17:00.001-07:002014-10-04T12:18:30.934-07:00Baked Eggs<br />
Found this one on FB. Sounds like a great way to start the morning.<br />
<br />
Try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.<br />
<br />
Here’s what you do:<br />
<div>
<br />
<div>
1) Spray each muffin well with nonstick spray.</div>
<div>
2) Place a slice of ham in the bottom of each muffin well.</div>
<div>
3) Place about a teaspoon or so of diced tomatoes on top of the ham.(if desired)</div>
<div>
4) Sprinkle some shredded cheddar cheese.</div>
<div>
5) Break one egg into each spot.</div>
<div>
6) Sprinkle a little bit of salt and pepper on each.</div>
<div>
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.<br />
<br /></div>
<div>
Carefully lift out and serve.<br />
<div style="background-color: white; color: #666666; font-family: 'Open Sans', arial, helvetica, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 15px;">
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh5.googleusercontent.com/proxy/dJt_gIz1ni8Ni3ym809RdrnVuWu_MkgaxhvCFnCUz2OFEKuG8LzmmD-kEZMithPiv_DiX9UK2B-tCOBIzraIbrOaczyXFzPfNTygjRmMNqHd3QFNNupxm9Khp7CdGwypZxl5PhakS9S_qD6s8g9BprKaBp0o4sXNck6Tlno1X-9T_Uw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="alignleft size-medium wp-image-5183" src="http://easymealsforall.com/wp-content/uploads/2014/07/10449475_592093477578892_318818160908096082_n-300x225.jpg" height="240" style="height: auto; margin-top: 0px; max-width: 100%; padding: 0px;" width="320" /></a></div>
</div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Feasymealsforall.com%2Fwp-content%2Fuploads%2F2014%2F07%2F10449475_592093477578892_318818160908096082_n-300x225.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh5.googleusercontent.com/proxy/dJt_gIz1ni8Ni3ym809RdrnVuWu_MkgaxhvCFnCUz2OFEKuG8LzmmD-kEZMithPiv_DiX9UK2B-tCOBIzraIbrOaczyXFzPfNTygjRmMNqHd3QFNNupxm9Khp7CdGwypZxl5PhakS9S_qD6s8g9BprKaBp0o4sXNck6Tlno1X-9T_Uw" -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-61559201361603957972014-10-04T12:08:00.001-07:002014-10-04T12:08:56.212-07:00Rice Balls<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QNP4j2sGO5E/VDAsJCLWQsI/AAAAAAAAA-k/w0l4jibPVD0/s1600/Rice-Balls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QNP4j2sGO5E/VDAsJCLWQsI/AAAAAAAAA-k/w0l4jibPVD0/s1600/Rice-Balls.jpg" height="212" width="320" /></a></div>
<div>
The thought of making homemade rice balls has always intimidated me. It seemed like such a challenge....so much easier to buy a couple of them at the local Salumeria. However, it can get pretty expensive when you have 13 regulars at the table for a family dinner.</div>
<div>
<br /></div>
<div>
Last Christmas, with the help of my son Mike, I decided that it was time to give it a try even though the recipe sounded a little complicated. </div>
<div>
<br /></div>
<div>
I cooked the rice early in the day and set it aside to cool. Luckily, I had some leftover homemade meat sauce, so all I had to do was add the cooked peas and cut up the mozzarella cubes for the filling. Mike and I set up a little assembly line. We prepared the rice, formed and filled the balls, then coated and fried them. Surprisingly, they were the best rice balls that any of us had ever tasted. Best of all, we produced 24 of them at a fraction of the cost. This one is a definite thumbs up.</div>
<div>
<br /></div>
<div>
<b><u>Rice Balls</u></b></div>
<div>
<b><br /></b></div>
<div>
<b>For the Rice: </b>(<i><b>Important: Use Arborio rice) </b></i><div>
<ul>
<li><b>Cook according to package directions:</b></li>
<ul>
<li>5 cups chicken stock, canned reduced-sodium chicken broth or water</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>2 cups <b>arborio</b> rice</li>
</ul>
<li><b>Cool rice and add:</b></li>
<ul>
<li>4 large eggs, beaten</li>
<li>2 cups Pecorino Romano, grated</li>
</ul>
</ul>
<div>
<b>For the filling:</b></div>
<div>
<ul>
<li><b>Cut cheese into cubes and mix sauce and peas together. S</b><b>et aside</b></li>
<ul>
<li>1 cup of your favorite meat sauce</li>
<li>1 cup frozen peas, cooked and drained</li>
<li> 4 oz Mozzarella cheese cut into 24 cubes</li>
</ul>
</ul>
</div>
<div>
<b>To Coat the Rice Balls:</b></div>
<ul>
<li><b>Prepare separate bowls/plates for dredging station (flour, eggs, bread crumbs)</b></li>
<ul>
<li>2 beaten eggs</li>
<li>1 cup all-purpose flour</li>
<li>2 cups fine dry breadcrumbs</li>
</ul>
</ul>
<div>
<b>To Fry the Rice Balls:</b></div>
<ul></ul>
<ul>
<li><b>Prepare a deep skillet with both:</b></li>
<ul>
<li>⅔ cup vegetable oil</li>
<li>⅓ cup olive oil, plus extra for frying</li>
</ul>
</ul>
<ul></ul>
<b>Follow Directions :</b><br /><ol>
<li>Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the meat sauce mixture and a mozzarella cube. Work the rice so that it completely encloses the filling, and re-form the rice into a smooth ball. Continue forming rice balls with the remaining rice, meat sauce mixture and mozzarella cheese.</li>
<li>Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.</li>
<li>Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.Remove to a clean baking sheet. Repeat with the remaining rice balls.</li>
<li>If you'd like to serve the rice balls, heat the oven to 200 degrees F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat to 375 degrees F.</li>
<li>Test the temperature of the oil by dipping a rice ball in. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.</li>
<li>When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining balls. The rice balls can be served hot or at room temperature.</li>
</ol>
<div>
Makes about 24 rice balls.</div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-85703697620443096342014-10-04T06:57:00.000-07:002014-10-04T06:57:24.194-07:00Nutella Hot Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hc9smCD9lMM/VC_2gjIoqUI/AAAAAAAAA-A/bt5ekO8MDyc/s1600/Nutella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hc9smCD9lMM/VC_2gjIoqUI/AAAAAAAAA-A/bt5ekO8MDyc/s1600/Nutella.jpg" height="200" width="133" /></a></div>
My sons just love Nutella. I'm not sure when they developed a taste for it as I really never kept it on hand when they were growing up. Skippy Peanut Butter was the "biggy "back then. Come to think of it, they also love sushi and I don't remember making that either. I guess it's a sign of the "times".<br />
<div>
<br /></div>
<div>
My niece, Anne Marie, knowing how much her cousins love Nutella, found and shared this recipe with them. (She just loves to baby her cousins)</div>
<div>
<br /></div>
If your a Nutella fan, give it a try. Remember, the cold weather is right around the corner and this Nutella Hot Chocolate just might take the chill out.<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Nutella Hot Chocolate</b></div>
<div>
<div>
<ul>
<li>1 cup milk</li>
<li>2 tbsp. Nutella</li>
<li>1 tbsp liqueur, such as Frangelico or Godiva Chocolate (optional)</li>
<li>Whipped cream, for topping</li>
<li>Sprinkle with cinnamon (optional)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wmtH_OWXFjY/VC_7FD7GEAI/AAAAAAAAA-U/dIldA5hBrCs/s1600/godivachocolate750__11160.1390977727.1280.1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wmtH_OWXFjY/VC_7FD7GEAI/AAAAAAAAA-U/dIldA5hBrCs/s1600/godivachocolate750__11160.1390977727.1280.1280.JPG" height="200" width="150" /></a></div>
<div>
Heat milk in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes. Remove from heat and whisk in remaining ingredients until smooth. Top with whipped cream, sprinkle a little cinnamon on top and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
</div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r4mMAhaxFUU/VC_6-5BxhAI/AAAAAAAAA-M/stFg9Fkp0YU/s1600/frangelico.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-r4mMAhaxFUU/VC_6-5BxhAI/AAAAAAAAA-M/stFg9Fkp0YU/s1600/frangelico.jpeg" height="200" width="200" /></a></div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-45456943698570426992014-10-04T06:21:00.001-07:002014-10-04T06:23:55.937-07:00BLT Dip<div class="MsoNormal" style="background-color: white; font-family: Arial, sans-serif; font-size: 13px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ulZ4BO0YSww/VC_uRbXz1iI/AAAAAAAAA9w/DykLqIUwGDE/s1600/BLT%2BDip%2B030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ulZ4BO0YSww/VC_uRbXz1iI/AAAAAAAAA9w/DykLqIUwGDE/s1600/BLT%2BDip%2B030.JPG" height="223" width="320" /></a></div>
This is, by far, one of the easiest dip recipes. My good work buddy, Matt, was kind enough to prepare and share this dish at a recent office celebration.<br />
<div>
<br />
Matt claims that the lettuce and tomato cancels out the bacon, sour cream and mayo but I'm not so sure. You might want to proceed with caution, but a little cheat treat, once in a while, doesn't hurt. If you want to keep it on the lighter side, you could use light sour cream, light mayo and turkey bacon.<br />
<br />
Great dip for getting together to watch the game or maybe even a Sunday morning brunch. Add some bagel or pita chips, kick back and enjoy. Thanks again, Matt.<br />
<br />
<b>BLT Dip</b></div>
<div>
<b><br />Mix together thoroughly</b><br />
<ul>
<li>1 cup mayo</li>
<li>1 cup sour cream </li>
</ul>
<b>Top with</b><br />
<ul>
<li>Shredded Lettuce</li>
<li>2 diced tomatoes</li>
<li>And 1 lb cooked bacon.</li>
</ul>
<b>Serve with sea salt bagel chips</b><br />
<br />
Optional: Add a little shredded cheddar for a twist.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-48180130058898862442014-08-24T05:28:00.000-07:002014-08-24T05:38:52.106-07:00Potato Puffs<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wpH5S3H2CRc/U_naPqtnomI/AAAAAAAAAx4/Rqs5eg3Jcbc/s1600/puffs.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wpH5S3H2CRc/U_naPqtnomI/AAAAAAAAAx4/Rqs5eg3Jcbc/s1600/puffs.JPG" height="133" width="200" /></a></div>
Left over mashed potatoes? Here's a great way to re-create them. You can serve these puffs as a side dish or you can use a mini-muffin pan and serve them as an appetizer. Great, either way. <br />
<div>
<br />
Get creative too by trying different variations. Add cooked drained chopped spinach, ham or roasted peppers. (My husband loves his carbs and by adding spinach, broccoli or peppers, I get to sneak in a few veggies.)</div>
<div>
<div>
<b><br /></b></div>
<div>
<b>Potato Puffs</b></div>
<div>
<ul>
<li>3 cups of prepared mashed potatoes (home made or instant)</li>
<li>2 eggs</li>
<li>1/3 cup sour cream (optional extra for serving)</li>
<li>1 heaping cup shredded sharp cheddar cheese</li>
<li>2 tablespoons grated Parmesan</li>
<li>2 tablespoons chopped chives or parsley</li>
<li>Salt and black pepper, to taste</li>
</ul>
<div>
<b>Directions </b><br />
<br />
Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. <br />
<br />
<div>
*Serve with sour cream if desired.</div>
</div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5244117514883143928.post-49174238546019734862014-08-24T05:00:00.004-07:002014-08-24T05:39:57.931-07:00Hasselback Garlic Potatoes w/ Bacon & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-raratK_5Vyg/U_nQ6amu-lI/AAAAAAAAAxo/CXZXX4lKSdY/s1600/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-raratK_5Vyg/U_nQ6amu-lI/AAAAAAAAAxo/CXZXX4lKSdY/s1600/potatoes.jpg" height="320" width="320" /></a></div>
This fancy baked potato adds lots character indeed, making for a brilliant addition to any meal! Make some slices in a potato, bake, and it magically fans out into an impressive looking potato.<br />
<br />
With the holidays right around the corner, you might want to add these lil beauties to the menu. These are also great if your having special guests or perhaps the "in-laws"over for dinner and would like to impress them a little.<br />
<br />
*For a healthier choice, omit the bacon, cheese and sour cream. Just sprinkle with parsley or chives after baking and serve .<br />
<b><br /></b>
<b>Ingredients</b><br />
<ul>
<li>4 large baking potatoes</li>
<li>3 garlic cloves, thinly sliced and slivered</li>
<li>4 tablespoons butter, melted</li>
<li>2 tablespoons olive oil</li>
<li>salt and fresh black pepper</li>
<li>Fresh chives (diced)</li>
<li>4 slices of bacon (diced)</li>
<li>Shredded Cheese of your choice- 1-cup</li>
</ul>
Sour Cream, recipe follows**<br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 400 degrees F.<br />
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top almost to the bottom of the potato but making sure not to slice completely through.<br />
<br />
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. <br />
<br />
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.<br />
<br />
When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully sprinkle diced bacon into each slit of the potato continue to cook<br />
<br />
Once the potatoes and bacon are fully cooked (use a knife to test), coat the potatoes with heaping helping of shredded cheese. .<br />
<br />
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.<br />
<br />
<b>Herbed Sour Cream:</b><br />
<ul>
<li>1/2 cup sour cream</li>
<li>1/2 teaspoon garlic powder</li>
<li>1 tablespoon finely chopped fresh parsley leaves</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.</li>
</ul>
<br />
Original Source: Easy Recipes, Healthy Eating IdeasUnknownnoreply@blogger.com0