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Halloween Food Recipes and Graveyard Ghost Dirt Pie

A chocolate dirt pie for Halloween, perfect for any party!

Oreo Cookie Crust
 1 package mini marshmallows
 1 package nutter butter cookies
 1 package Oreo cookies (crush about 2 cups with a rolling pin inside of a zip lock bag.)
1 large package of instant chocolate pudding following package instuctions put in the refrigerator
2 cups whipped topping
red, blue and black pre made tube frosting
optional: gummy worms( to stick inside the dirt)  candy corn, or other Halloween candy of choice

Pour prepared  chocolate instant pudding into premade pie shell, top with whipped topping, crumble oreo cookies on top of pie. Cut nutter butters in half. Decorate with sayings of choice, initials R.I.P. etc. Let dry.
Use toothpicks to make ghosts with mini marshmallows and pipe with black icing the eyes.

Click here for more Halloween Recipe idea's and photo's to have a spooky party!  2010

More Idea's:

Happy Halloween!

From the Good Witch of the North that rode South !!

Ed's Farewell Cake Memorial with Marble Cake and Buttercream Icing

R.I.P.  Ed.......

       You may remember my post on September 11th when my sons father passed on,
                                     Farewell to Ed..
                                                                 (click above if you missed it)
Today is the funeral memorial, we are dedicating his day with his favorite "Star Trek" themes. Actually, it's kind of fitting for him in his final resting place as he is on a new trek in his afterlife journey.
I decided to make one of his favorite cakes and of course Star Trek must be included in his memory.
My talented husband drew the photo with a toothpick on the cake and I filled it in. I had taken cake decorating  classes years ago, I never did master the art of writing with frosting, but the true partnership together  today made this cake perfect and I know Ed would have loved it!

Marble cake with butter cream frosting was one of his favorites.


 "This one's for you whereever you are".. 

3/4 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups sugar
3 tsp. vanilla extract
1 tsp. of almond extract
1 1/4 cups milk, half and half sour milk or buttermilk
1 cup of mini chocolate chip
1/4 cup of unsweetened cocoa powder
Mix the butter sugar together until light. Add flour, eggs,baking powder,baking soda, vanilla and milk. Beat till smooth, around three minutes, split batter into two bowls.
Add the unsweetened cocoa powder to one bowl mix well.
Grease the pan of your choice, o you can use a bundt pan, or two 8 inch pans using same method. Start with a small amount of vanilla cake batter on the bottom, add a dollop of chocolate batter in the center, sprinkle just the chocolate with mini chocolate chips. Continue layering until all the batter is gone. Do not stir. Bake at 350 for around 40 minutes till done, test with a toothpick if it comes out clean in the center.
Cool completely.
 Tip Note:
The easiest way to do a tranfer of a photo, is to take a cookie sheet upside down flat even side. Place on the back of a flat cookie sheet your favorite coloring book photo, tape it. Place wax paper over it and  tape securely then trace with frosting. When dry lift and place on the cake. If you are an artist like my husband you can draw the photo straight onto the cake with a tooth pick and fill in with a star tip.
You can use Royal icing or this frosting below, however its take up to three weeks to dry the one below hard enough so it won't break when lifting. The best thing about using the star tip to trace the photo even if it broke you can fix it with fresh frosting no one will know!

Butter Cream High Humidity Frosting:  Great for Florida or hot weather area's.
2 lbs powdered sugar
2/3 cup crisco
2/3 cup water
1 package of dream whip
2 tablespoons clear vanilla
Beat with a flat beat in an industrial mixer 1 package dream whip and crisco till light, gradually add the powdered sugar in and little water at a time. Whip or 12 minutes, fold in the vanilla. The frosting is thick and ready to frost a cooled cake.
In this picture I used a large star tip for the shell border, and small star tip for the enterprise. The dark m&m for the top of the ship and under ship I used chocolate rounds cut out for the bottom deflector dish.
The gray frosting was tinted with a tiny bit of black food paste, I use Wiltons coloring.
If you would like the recipe for Royal icing see below.
This is the Wiltons recipe:
2 tablespoons meringue powder
4 cups powdered sugar
6 tablespoons warm water
Mix all together in a very clean bowl with hand held mixer till this makes soft peaks 10 to 12 minutes..

And for the final ending he loved both these songs,

Precious and Few and this One's for You.... Barry Manilow.


Barry Manilow

Shrimp Stir Fry with Broccoli and Zucchini

A quick meal, all in one pan, except the rice!

1 pound cleaned and deveined shrimp
1 sweet green pepper; cut in 3/4-inch squares
2 teaspoons fresh minced garlic
pinch or more of cayenne pepper
1 small carrot; thinly sliced 
2 cups of broccoli florets (microwave with 1 teaspoon of sugar and covered with water for 5 minutes drain)
1 zucchini cut into chunks
1 yellow squash cut into chunks
1/2 cup pineapple chunks and 1 cup liquid
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup teriyaki sauce
2 tablespoon olive oil or sesame oil

In a large wok style fry pan, add oil and all the vegetable, saute with garlic for 3 to 5 minutes we like the vegetables crisp, cook longer if you prefer. Add pineapple and sherry to pan. In a small bowl mix the pineapple juice, cornstarch and teriyaki sauce together. Add and cook till thickened.  Serve with jasmine rice or other white rice.

Pumpkin Cheese Cake Mix Bar Recipe

If you never try another bar dessert recipe again after these scrumptious ones, it won't surprise me, if your a pumpkin lover this will be the only one you'll ever make!  Taste like pumpkin pie,
 he said they're better, read on!

1 cake mix yellow, spice or white flavored
1 egg
1 teaspoon cinnamon omit if using spice cake
2 tablespoons butter, melted

1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 eggs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt

Cream cheese frosting to drizzle over the top
1 cup chopped pecans ( you have two options, either add to the top of the frosting, or sprinkle on top while baking.)
Preheat oven to 350 degrees
 Line a brownie 14x 10  or jelly roll  pan with parchment paper or use a non-stick spray.
In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and cinnamon until it form a dough, I used a flat beater with my electric mixer. Press onto bottom of prepared pan.
Using a  clean bowl and electric mixer, with the flat beater,  beat cream cheese until fluffy. Add in the sweetened condensed milk, remaining eggs, pumpkin,  spices, and salt mixing till evenly blended.
Pour over crust,  ( I sprinkle pecans just with half since not everyone likes nuts in my family).
Bake 35 to 40 minutes until the middle is set.

Old Fashioned Apple Crisp Recipe

A favorite comfort food for the fall, top it with a little whipped cream and a dab of hot fudge... the best apple crisp!

5 -6 mcintosh peeled, cored and sliced
2 tablespoons sugar
2 tablespoons lightly packed brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter melted

3/4 cup flour plus
2 tablespoons flour
6 tablespoons oatmeal
1/2 teaspoon cinnamon
pinch of nutmeg 
7 tablespoons sugar
7 tablespoons lightly packed brown sugar
12 tablespoons butter cut in small pieces

Heat oven to 375 degrees.
Put apples, sugars, and cinnamon in a buttered 1 1/2 quart casserole dish. Mix together and let sit 20 minutes to let the juices come out of the apples.
Pour melted butter over the apples.
Mix remaining ingredients until crumbly and put over the apples. Bake at 375 degrees for 30 to 35 minutes. Serve with whipped cream and hot fudge sauce.

Lamb Shepherds Pie Recipe

Simple easy comfort foods, I just love fall. This is a lamb bottom layer, filled with mashed potatoes and topped with cheese and corn. Pass the brown gravy and you have a very filling meal here.

1 lb ground lamb
1/4 cup breadcrumbs
1 bell pepper chopped fine
2 cloves of garlic minced
1/2 teaspoon each oregano, salt, pepper, parsley
2 lbs of  garlic mashed potatoes
1 can of vegetables of choice, peas, corn, or a mix of peas and carrots
1 cup shredded colby cheese

In a medium size bowl mix lamb, egg, bread crumbs, peppers, garlic and herbs. Press into a 3 quart casserole dish. Bake for 25 minute till lamb is brown. Filled with mashed potatoes, top with cheese, add corn to the top. Bake all together until cheese is melted. Serve with lots of hot brown gravy gravy on top.

Powdered Sugar Wands (Galani) from Veneto

We have made these fried cookies for years, mom, grandmom, Aunts, friends.   Regions in Italy make many foods differently. These adopted many names over the years such as ribbons, wands, bow ties, I just knew them as the fried cookies with powdered sugar in them as a child. I couldn't eat enough of these growing up. Our Aunt Mary (RIP) used to lived in Schenectady NY, where her sisterninlaw had a corner Italian bakery, she was most popular for her powdered sugared wands. Hand made, and amazingly delicious. Check out her recipe here.  One of the first posts I ever made for this blog.

This new cookbook immediately got my attention when I saw their Regions version and I had to make them.. they are delicious too!

When I received my new cookbook I won from Claudia @ Journey of an Italian Cook  I had to try these fried cookies  fron Veneto, we make these every Holiday.

 Our version here  were from the Region of  Calabria the style and recipe a little different in flavor, we used a little vanilla and wine in ours. What a nice change in flavor using oranges in this recipe below.

During this week I then again won another wonderful giveaway from, so off I went to get my free flour to make these and stored in this beautiful container. Thank you ladies, I hope my viewers visit both your fabulous blogs~

2 eggs
juice of 2 oranges squeezed and seeded
3 cups flour more for rolling
1/2 cup melted butter
pinch of kosher salt
powdered sugar to sprinkle them with
oil for frying I used canola, however the recipe called for olive oil

Heat oil to a low to medium heat, adjust if they get too brown, try one strip first.
Mix all ingredients together into a smooth dough, roll very thin and cut into strips. I roll this on parchment paper and cut with a fluted edged pastry cutter, (see photo)  then deep fry in hot oil,  till golden brown.

 Sprinkle with powdered sugar when cool.

For the Calabria family version click here we called them ribbons or bows and use wine in our recipe. We actually twisted ours into a bow.  Very similar. You will love how easy they are to make. The orange was a wonderful change, this ones a keeper!

Mom's Fried Veal Cutlet Recipe

1 1/2 lbs veal cutlets around 1/4 inch thick
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon garlic powder
1/2 cup dry Italian flavored bread crumbs or more
 (mom made her own breadcrumbs from stale bread click here)
3 tablespoons Pecorino Romano cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
1/4 teaspoon oregano
Combine bread crumbs and  cheese in a pie plate. Add 1 clove finely minced garlic and the fresh parsley together. In another dish beat one egg with a tablespoon of water.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves until pale yellow. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Season the veal with salt, pepper, and garlic powder.  Dip each piece of veal egg then into the seasoned bread crumbs coating both sides well. Dip into the egg mixture once again. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides. Turn down to low heat and fry till brown and tender around 25 to 20 minutes.
A mixture of 1 freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, 1/2 teaspoon minced garlic, oregano, black pepper, salt to taste and 1 tablespoon of melted butter make a great sauce over the top.

Polenta Appetizers With Alfredo Or Marinara Sauce Recipes

Broccoli Rabe, Sausage and Fontina Cheese

4 tablespoons extra virgin olive oil, more for oiling pan
1/2 cup whole milk
2 1/2 cups water
1 cup coarse cornmeal

Prepare pan by brushing a layer of olive oil parchment paper lined cookie sheet or brownie pan, 12x8 inch. In a medium saucepan over medium-high heat, combine milk, water and a 1/4 teaspoon of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisk quickly and the whole time to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick. If mixture becomes too thick, whisk some more bit water in to this, you will want a consistency of thick oatmeal.
Stir 1 tablespoon oil into cooked cornmeal (Polenta). Spread out quickly onto prepared pan, so Polenta does not stiffen; spread it to a thickness of about 1/2 inch all over the parchment paper evenly. Sprinkle lightly with garlic powder, salt and( pepper optional), cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more, it doesn't matter if you leave this longer even overnight. Cut out various shapes with a cookie cutter, remove with a spatual and place on another piece of oil sprayed parchment paper lined cookie sheet. If you prefer to use just squares. Then proceed leaving whole as if you were making a pizza, you can cut it after its cooked.

Heat oven to 450 degrees F.  Spread  Polenta with sauce of choice and various topping combinations below. Bake for 25 to 35 minutes, or until it crisps on edges. Sprinkle the cheese at the end just to melt. Fontina, Mozzarella, Swiss all work the best.

 Topping Variations: All spread with your favorite marinara sauce or alfredo sauce, see reccomendations

Broccoli Rabe, Sausage and Fontina Cheese ( marinara sauce)
Chicken and Mushrooms ( I have used both marinara and alfredo)
Pepperoni, Mozzarella (marinara sauce)
 Black, Green Olives with Fontina Cheese (marinara sauce)
Ham,  Cheddar or Swiss Cheese (alfredo sauce)
Peppers, Sausage with Mozzarella  (marinara sauce)
Meatball and Mozzarella (marinara sauce)
Shrimp, Scallops Chopped Tomatoes with Mozzarella (marinara or alfredo sauce)
Tomato and Basil (marinara)

Marinara Sauce Recipe:
Fresh Plum(Pomodoro) 10 Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine.

I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings,simmer in pot for 15 minutes add wine and basil. Cook for 15 more minutes. Great on pasta, pizza.

Alfredo Sauce:

quart heavy cream
5 ounces parmesan cheese
1/4 cup Fontina cheese
1 teaspoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon  white pepper
tablespoons butter

Add butter and garlic in a pan saute till garlic is soft. Add the herbs and spices, cream and stir. Simmer on very low around 15 minutes, add cheeses at the end till blended and melted.  A smooth cheese sauce goes great on pasta with chicken or shrimp added.

Pecan Pumpkin Donuts with Cinnamon Ganache Frosting

One of the best things about fall is pumpkin and cinnamon! They both bring comfort to the cooler season. This is one delicious treat that will give you that warm feeling!

Baked  Pecan Pumpkin Doughnuts with Cinnamon Ganache Frosting

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup brown sugar
4 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
2 1/2 tablespoons milk
1 cup pumpkin purée
1/2 cup chopped pecans (Optional)

For the Glaze:
1/4 cup butter
3 ounces white chocolate
1 3/4 cup powdered sugar
4-5 tablespoons water

Mixture of cinnamon & sugar
Optional: chopped pecans

For Glaze:  In a microwave safe bowl, add white chocolate and butter till melted. Mix in sugar and water, stir mixing just till blended, add more water if too thick. Dip donuts in ganache and sprinkle with  cinnamon and sugar. Makes 12.

Preheat the oven to 375 degrees and grease two doughnut pans. In a medium bowl, blend together the flour, baking powder, baking soda, salt, and spices.In another medium bowl, beat together the brown sugar and butter. Beat in the eggs one at a time, and then the vanilla extract, milk, and pumpkin puree. Slowly beat the dry ingredients into the wet ingredients just until combined. Fill doughnut pan 3/4 full with batter. Bake until the doughnuts spring back when touched. Remove from the pan and cool completely.

Dip the donuts into the ganache. Sprinkle with cinnamon and sugar.

Here are more donut recipe you may like just click on the links below:

Baked Vanilla Donuts

Dark Baked Chocolate Donuts

Corn Fritters (Fried)

Italian  Fried Apple Fritters

For more pumpkin recipes visit some of the links below:

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

Mom's Italian Stuffed Pepper

Mom made her peppers with boiled egg very different stuffing than most... we just loved them!

6 to 8 peppers cleaned see below
4 boiled eggs  cleaned and chopped up
1/4 cup bread crumbs
1 egg beaten
1 1/2 pounds raw hamburger or ground turkey
1 cup raw rice ( I use minute rice) other wise cook first
 1/4 cup olive oil
1/2 teaspoon oregano, garlic powder, black pepper, salt and basil
1/4 teaspoon cayenne pepper
small 4 oz can of tomato sauce
1 28 oz can whole tomatoes put through food processor with little chunks left or make a homemade meat sauce with ground hamburger into the sauce.
olive oil
1/2 cup of grated pecorino romano cheese
1/2 cup red wine
2 cloves whole garlic

Slice the top of each pepper off with a sharp knife, remove the stem leaving a circle in the top of the pepper, then slice the bottoms so they are flat when standing up ( about a 1/4 of an inch).  Scrape the inside using a melon ball scooper or spoon to make smooth. Save scraps of peppers.
Mix the raw meat with chopped eggs, rice, herbs, bread  crumbs, and small can of sauce together. In a medium size bowl, mix the  large can of tomatoes and wine together pour around the bottom of the pan. Sprinkle with grating cheese and add any scraps of peppers and whole garlic to the sauce around the pan in the sauce.  Bake at 400 for 45 minutes to an hour, if the bottom looks evaporated, add some water to the sauce.. Keep basting the tops with the sauce. Add more cheese if desired to the top when serving.

Roasted Garlic and Potato Soup Recipe

Rich, creamy and two flavors that compliment each other... served with garlic croutons is my favorite!
6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoon finely minced celery
1/2 cup finely chopped parsley
6 cloves garlic, peeled roasted  garlic see directions here
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste 
 grated parmesan cheese
garlic flavored croutons
Preheat oven to 425 degrees
Roasted Garlic (for instructions click here)
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, cream and season with salt to taste add parsley. Top with reserved roasted potatoes, garnish with grating cheese and garlic croutons.

Halloween Tombstone Brownie Recipe

1 package of Windmill Cookies ( I bought Voortman)
1 can chocolate icing or homemade recipe click here
1 package of your favorite brownie mix or click here for homemade recipe
1 container of pumpkin mellow cream candies
coconut tinted green
tube of black writing icing (found in baking section of the supermarket)
 optional  Halloween colored sprinkles or crushed oreo cookie crumbs

Gently break or cut cookies in half. Make brownies by package directions, cool, ice.
 Place cookies on wax paper outline the outter edges with icing and write letters on the tombstones R.I.P., HELP, whatever your ghostly pleasure is.  Apply a little icing to the bottom of the cookie and attach to the back of the brownie, flat side facing out. Cover the back with green coconut or crushed oreos for dirt and grass. Place candy pumpkin off to the side.

Have fun, spiders, skulls, can really get creative... !

Best Halloween Roundup   <Click link

For more Halloween Fun Recipes Click here for some party idea's  !

Grave Yard Ghost Pie

Easy Pumpkin Spice Cheese Pie

1 cup lorna doones crushed fine or graham crackers crumbs
1/4 cup finely chopped pecans
1/2 cup (1 stick) butter (4 tablespoons melted, 4 tablespoons softened)
1-1/4 cups pumpkin purée
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon allspice
1/2 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon salt
3/4 cup powdered sugar, sifted

Preheat oven to 400°F. .
In a medium bowl, combine cookies, pecans or graham cracker crumbs with melted butter. Press mixture into bottom of a pie plate. Bake until golden brown and toasted, 5 minutes,  cool completely.

In a large bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, spices and salt using a flat bar in a heavy duty electric mixer, until smooth.  Add the sugar 1/4 cup at a time. Continue beating until smooth and creamy. Using a spatula, pour filling mixture spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. Sprinkle with cinnamon and sugar as a garnish.

Crockpot Pork Mushroom Marsala with Linguine

It's that time of the year. Retail is a tough time trying to make some hearty meals having to work longer hours,(12 hour days). I never have time to cook when I get home or even want to for that matter. I want fast, ready, then off to bed I go! I don't get much down time these days.
 So the crockpot is my best friend during the holiday season!

Crockpot Pork Marsala Recipe
1 cup flour
1 teaspoon dry mustard powder
1/2 teaspoon salt
1 teaspoon garlic powder
pinch of cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon ground black pepper
6 boneless butterfly style pork chops
4 tablespoons canola oil
1 lb of fresh cleaned and rinsed sliced mushrooms
3 cloves garlic, minced
1 can (10.75 ounce size) condensed cream of mushroom soup
1/2 cup Marsala wine
cooking spray
1 pound of your favorite cooked pasta ( cooked in salted water)
optional garlic cheddar biscuits (recipe highlighted just click on it)
grating cheese and parsley optional for garnish

Mix in a large plastic bag, flour herbs, mustard and spices. Shake the pork chops in the mixture. Shake off and excess flour. Sautee with  1 teaspoon garlic and oil turning once to brown on both sides.

Add the mushrooms, rest of garlic minced, mushroom soup and wine in a bowl mixing together. Place pork in  oil sprayed crockpot, pour marsala mixture over them and place on low 6 to 8 hours. Serve with cooked linguine and garlic cheddar biscuits.