Triple Berry Ricotta Cheesecake

Thursday, June 30, 2011
This Triple Berry Ricotta Cheesecake just shouts summer and one of the best tasting crustless cheesecakes on the planet.

Although you can also add a crust, we prefer this lighter style ricotta cheesecake without a crust and I have that recipe included in the recipe card below.

We make the topping with 3 types of berries with puree and then leave a few whole for garnishing to make the prettiest Berry Ricotta Cheesecake you've ever seen!

I have made this berry ricotta cheesecake on my husband's 40th birthday, which is actually in December and luckilly found some berries that were still pretty sweet durng the winter months.

His party of 14 was a huge success and everyone raved about this cheesecake and it was gone so fast I couldn't believe it!.

My husband who is usually a big fan of the cream cheese style cakes ever bragged how delicious this one was and was hoping some was left, but nope not a chance!

I will just have to make him another one just for him.

This recipe is easy to make with our step by step instructions below.


triple berry ricotta cheesecake recipe


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Italian Avocado Fries

Monday, June 27, 2011
Italian Avocado Fries are a great little snack or appetizer anytime of the day and can be baked, pan fried or air fried.

These easy to make panko Italian flavored breaded gems are a great little started for hosting any dinner party and really delicious hot or cold for a picnic at the beach!

If you are an avocado fan like we are, these will be a new favorite recipe to add to your collection.

this bread zucchini air fried on a white plate with dill, ,marinara sauce and pecorino romano cheese


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Very Berry Breakfast Smoothie

Sunday, June 26, 2011
Such a pretty smoothie to start off your breakfast in elegant style~ you deserve it!

A refreshing drink, but a healthier way to start off the day . A quick burst of energy to get you started in the morning. I thought this was so delicious it must be good as a cocktail too! So the other night, by adding a shot of raspberry rum, I made this healthy smoothie into a wonderful cocktail (not so healthy, smile). So, you don't have to convince me that this is a versatile drink for anytime of the day, oh and then I also thought a healthy cocktail is there such a thing?

Seriously refreshing, but I am trying to stick to the healthy version these days! So here is the recipe~

Berry Smoothie:
1/4 cup blueberries
1/4 cup blackberries
1 banana
1/2 cup apple juice
1/3 cup ice, or raspberry flavored sorbet

Put all ingredients into blender.
Blend until thick and all ice is smooth. (if you prefer to have no seeds it will take a little time but you can put through a small strainer to just use the pulp, I prefer this without the seeds from the blackberries.
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Pork and Pineapple

Saturday, June 25, 2011
Pork with Pineapple has all the flavors of Asian and Polynesian combined in a sweet and sour sauce a quick complete meal when served over hot fluffy rice, noodles, or even baked potatoes!

We use boneless pork tenderloin and the addition of this sweet garlicky pineapple sauce with bell peppers gives this a tangy delicious flavor.

We love the sweet and sour sauce combination is very versatile with any meat you choose to use but it's best with pork or chicken and the sauce is perfect poured over rice.

We have even added a substitution list for those who prefer a different vegetable.

The recipe is simple and adaptable with many suggestions you will find below as you read through this easy to make one pan meal

You may also like our recipe for my pineapple chicken casserole, copycat bourbon chicken, the best tempura batter ever, and our easy recipe for stir-fried rice!

Scroll down to this quick to prepare a meal in no time it's so much better than any take-out Asian meal to make right in your own kitchen easily!





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Glazed Fresh Fruit Turnovers

Tuesday, June 21, 2011
 I love turnovers. I made blueberry, blackberry, banana, and raspberry. Like little hand pies. Topped with sugar and cinnamon.



 Each one had a different sweet filling with fresh fruit. Easy and so fresh tasting.

Banana and caramel. Raspberry with raspberry seedless preserves. Blackberry with blackberry preserves and blueberry with blueberry preserves..... So many choices, you will have to taste each one of these.



I just love how easy they are to make, and are perfect for dessert or even a breakfast fast treat!


The best thing is the crust from scratch and the filling is fresh~





2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons butter, or margarine softened
3/4 cups half and half
1 fresh assorted fruit suggestions peaches, apples, banana's raspberries, blackberries ,blueberries, strawberries
seedless jams that coordinate with the fruit such as strawberry, blueberry, blackberry etc., or ice cream toppings caramel for banana's or melted chocolate

Glaze:
1-1/2 cups powdered sugar (more if needed)
pinch of cinnamon
water or milk


Stir together the flour, baking powder, salt, and sugar. Using a pastry blender,or heavy duty mixer cut in the butter and mix till crumbly. Add rest of ingredients and stir by hand to moisten the dough. .
Press the dough out on floured board and with a floured palm of your hand press the dough to form a circle. Add sliced fruit, or berries of your choice with a teaspoon of seedless jam. I use caramel and/or chocolate for the banana's, you can also use pineapple jelly or preserves. Fold over and with the tines of a floured fork seal them tightly.Place on parchment paper and bake at 400 till brown. . Bake for 15 to 20 minutes Let the turnovers cool slightly before you apply the glaze.

To make the glaze, add milk or water to the powdered sugar, mix together. I added 1/4 cup of sugar at a time and 2 to 3 tablespoons of liquid until the glaze was a good consistency to drizzle over turnovers.


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Mini Strawberry Blueberry Muffins

Monday, June 20, 2011
Let me start out by saying of course these can be full-sized Strawberry Blueberry Muffins instead of mini muffins

We love a full-size muffin for breakfast but this muffin is a dessert muffin because we also dip them in a delicious Kahlua Hot Fudge sauce when serving.

On memorable cruise vacations this a favorite sauce served on a midnight chocolate dessert buffet and I just had to recreate it.

The afternoon luncheon on an Island always was some kind of barbecued chicken, potato chips, and or potato salad, these were an exceptional treat later in the evening.

It took me a few times to get the recipe perfect but now these muffins and the sauce are spot-on perfections.

Of course, you can change the fruits to your liking and add any substitutions, and you can also make the sauce non-alcoholic if you prefer.

This is an all-made from scratch recipe, so do expect them to take a little more time than using any kind of premade mix.

You can also try some of our other favorite muffins on our Best Quick Bread Roundup.

Scroll all the way down to the recipe card for how to make this great recipe!



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Pina Colada Frozen Gelato

Saturday, June 18, 2011
I'm a little lazy when it comes to making ices, I want it easy, fast and still delicious. This is so refreshing and very smooth, almost like a frozen Pina Colada drink but in a wonderful solid confection. If you love coconut rum that will enhances\ the flavor of this wonderful frozen confection.... hope you enjoy this as much as we did!


3 cups chopped fresh pineapple (14 ounces)
1/3 cup well-stirred canned unsweetened coconut milk
1/2 cup water
3 tablespoons superfine granulated sugar
1/3 cup light rum or coconut rum
1 tablespoon of coconut put through food processor so its really fine

Equipment: ice cube trays (I scoop it out with a tablespoon for serving)
Purée all ingredients in a blender until smooth. Pour into mold of choice. Freeze 30 minutes. Garnish with more coconut.


Don't forget to enter for my blogoversary giveaway going on until July 2nd take a look here
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Dad's Favorite Chocolate Chip Sour Cream Cake Mom use to Make

Thursday, June 16, 2011

After school let out back in the 1960s, mom use to make a quick easy cake that dad loved, he hated frosting.. We always use to sit around the table and this song use to come on the transistor radio, called Camp Granada, boy was that a long time ago, I was around 10 years old... see if you just may have heard this one along the way. So today is her anniversary of death on June 16th, 1999. I decided to make the cake after hearing the song, play this song as it brought back wonderful memories of both of them, hope you smile a too!




1 stick of butter, at room temperature
2 cups sugar
3 eggs, separated
16 ounces sour cream
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 ounces chocolate chips (milk chocolate)

Have ready a greased 9-by-13-inch rectangular baking pan. Set the oven at 350 degrees.
 In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks, sour cream, and vanilla.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture.
 Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.

 Pour half of the cake batter into the pan. Sprinkle the top with the cinnamon-sugar mixture. Pour remaining batter on top.

Bake 40-50 minutes or until a toothpick comes out clean. Sprinkle with confectionery sugar.

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Lemon Dill Salmon

Wednesday, June 15, 2011
This is a simple grilled or baked Salmon with just a few ingredients added and absolutely melt in your mouth tender and delicious.


Lemon, dill, butter, wine in a creamy sauce goes over the top of salmon for a complete gourmet easy dish.


During the summer we usually grill it but during the cooler months, we bake it.


You can actually use any citrus it really keeps the salmon moist and tender.


If you love seafood you may also like to try our Seafood Medley and Seafood and Crab Lemon Scampi recipes.


Scroll down and print off the recipe.



this is a lemon and dill salmon with a delicious butter sauce



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Hearty Buffalo Chicken Legs

Monday, June 13, 2011
These extra-large chicken legs are the answer to any buffalo wing lover.

The flavors in the hot sauce and barbecue sauce are a perfect match for these larger legs and much heartier than those little dummies.

We just love chicken wings and I get very tired of having to eat 10 at a time of those little wings to get very little meat.

Making large chicken legs will solve that problem and you'll get more chicken and lots of good flavors.

The best part is we have you covered on grilling, air frying, and baking methods to get those meaty chicken legs cooked to perfection.

If you love hot sauce you may also like to try our Buffalo Mac and Cheese, Buffalo Chicken Casserole, and Buffalo Chicken Stuffed Pizza Roll

A fun party food also and perfect for a crowd, especially on game day or any get-togethers.

We also have links throughout for homemade barbecue sauce and seasoning salt recipes, see the printable recipe card for how we make these delicious buffalo chicken legs.




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Cannoli Cake

Sunday, June 12, 2011
Our homemade marble cake with this cannoli filling is the Best Italian Cannoli Cake we've ever had and we live around lots of 5-star bakeries in Utica, New York.

This easy cannoli filling is full of fresh ingredients including ricotta, and mascarpone cheese and the top of the cake is even brushed with a little Marsala wine just like the popular bakery Italian cannoli pastry.

There are many other ingredients found in the original style cannoli you can add but we made this a delicate taste without all the candied fruits but added a dash of cinnamon to the filling and it's perfect for our taste.

If you're not familiar with the popular cannoli, the pastry is tubular in form and filled with a creamy ricotta filling and sweetened (you may want to try our Homemade Ricotta sometime)

Although we make everything from scratch (like our marble cake and filling) you can also use your favorite cake mix in a pinch by just using our topping. as the cannoli filling can be used in cupcakes, sheet cakes, and a filling for layer cakes.

Scroll down to our recipe card for the printable instructions and make your next birthday cake or special party event a huge hit with this decadent Italian-filled cake.


marble cake filled with cannoli cream


58

Purple Passion Potato Vinaigrette

Thursday, June 9, 2011



2 pounds purple potatoes scrubbed and halved
salt
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 cloves of minced garlic
 1/2 teaspoon minced fresh thyme leaves
1 teaspoon parsley
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1/2 teaspoon of Dijon mustard
Pinch of sugar
kosher salt and freshly ground black pepper to taste
1/4 cup dry vermouth

 Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water.  Lower heat and simmer until the potatoes are fork tender, about 4-7  minutes. These potatoes cook quick.

 Prepare the herb vinaigrette.

In a small bowl, whisk together the lemon juice, garlics, thyme, basil, oregano, mustard, sugar, salt, pepper, and olive oil.

 Drain  potatoes from the water and place them in a large bowl. Sprinkle the potatoes generously with salt and pepper. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth and then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes before serving.

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Italian Plum Tomato Prosciutto Cheesy Pie

Sunday, June 5, 2011




This is been a great year for our garden here in Florida, I can't get enough recipes for all these plum tomatoes, I couldn't wait to share this light but perfect brunch, or dinner with everyone, it's a family favorite for years! Can you tell how proud I am of these babies, I think it's my third picture, I can tell you one thing, I have never had luck growing my own produce, animals always eat them!  So this is the only reason for my bragging rights this year, please forgive me, I do feel guilty not sharing!

deep dish pie crust homemade or store bought  ( prick holes in the bottom and bake for 9 minutes @375 degree oven)
6 slices prosciutto chopped in pieces (you can use ham or bacon if you choose)
2 cloves of minced garlic
3 medium plum (Roma) tomatoes, seeded, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
2 tablespoons all-purpose flour
2 eggs
1/4 teaspoon garlic powder, cayenne pepper and parlsey
1/2 cup shredded Fontina cheese
1/2 cup shredded  white Cheddar cheese
1 tablespoon Romano cheese
optional :1/2 cup mushrooms, green peppers or zucchini
Place cookie sheet on oven rack. Heat oven to 375°F. Add prosciutto, garlic, tomatoes, salt and pepper to the bottom crust, sprinkle with Romano cheese. In medium bowl, whisk together half-and-half, flour and eggs, add spices. Stir in shredded cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
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Crockpot Chicken and Sweet Potato with Pasta

Wednesday, June 1, 2011
6 boneless chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears ( I slightly boil in microwave to 9 minutes)
1/2 pound white button mushrooms, thinly sliced
4 cloves garlic, peeled
1/4 teaspoon garlic powder
1 cup dry white wine
2 teaspoons chopped fresh rosemary,
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Sauce

1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon of honey
2 tablespoons teriyaki

parsley for garnish

 cooked pasta of choice or fluffy rice

 Place chicken, sweet potatoes, mushrooms, garlics, wine, rosemary, salt and pepper in a 5-quart slow cooker mix all together. Put the cover on and cook on low until the potatoes are tender, about 4 to 5 hours. Mix all sauces together pour over chicken. Serve with pasta topped parsley or with white rice. Serve the potatoes on the side.
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