What a delightful treat for the fall with this refreshing pumpkin spice ice cream. This also takes on the characteristics of pumpkin pie with a little bits of chocolate and crust. This delicious confection will surely bring a smile to all that love pumpkin. The best part about it is, that you will now be able to make the recipe all year long. Of course, waiting for fall will make you look forward to this treat in those cooler months and certainly put a smile on your face. I like to save certain flavors that remind me of spring, summer, fall or winter, to make the seasons more special and make those treasured recipes those times of the year. Give this a try you will be pleasantly surprised as it is truly the best pumpkin ice cream I have ever imagined and it goes along famously with a piece of pumpkin pie for the Holiday!
If you must use the old fashioned stir method and don't own an ice cream maker, no problem! Have patience and stir every 15 minutes when placing in your freezer container. Freeze and keep stirring until smooth and set, it takes a lot of stirring to be super creamy. This one is done in an ice cream maker and so worth the investment!
Here's the Recipe! Enjoy
Make sure milk and cream are well chilled:
1 1/2 cup whole milk or half and half
1 cup light brown sugar
1 3/4 cup fresh or canned pumpkin puree (do not use pumpkin pie filling) my pumpkin is freshly homemade click here or use canned
1 1/2 teaspoons cinnamon
1/4 teaspoon each pumpkin pie spice, nutmeg and ginger
2 tablespoon molasses
2 1/2 cups heavy cream
1 teaspoon vanilla
Last added at the end:
1 cup semi sweet grated, shaved or small pieces of chocolate
1 cup crumbled cinnamon graham crackers.
In a large bowl whisk together the sugar, milk, brown sugar and molasses, for around 3 minutes. Add and whisk in the puree, spices and vanilla. Pour in the heavy cream and blend well.
Place in the ice cream maker.
Let churn for at least 25 minutes then check, I taste it, sometimes takes 30 minutes or according to the directions on your ice cream maker.
Scoop in the ice cream into your container and layer with chocolate and graham cracker filling into a freezer container alternating ice cream then the chocolate and crumbled graham crackers ending with ice cream. Smooth over. Freeze for at least 2 to 3 hours before serving.
For more recipes using PUMPKIN CLICK HERE
More recipes for ICE CREAM?
Peanut Butter Cup Homemade Ice Cream
Banana Split Ice Cream
Pistachio Chocolate Chunk Ice Cream
Eggless Cookie Dough Ice Cream
Strawberry Ice Cream
Rocky Road Ice Cream Video
For more recipes using Pumpkin see 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 Cake Mix Cookies
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
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts
+claudia lamascolo Author
Bow Tie macaroni is a staple in an Italian pantry. Sunday is a traditional day for pasta in an Italian household. Here is a wonderful Traditional Sunday Sauce with this awesome pasta that really happens to be a favorite of mine, it's a bonus if I have the time to make them homemade from scratch. If not as long as I get my pasta on Sunday I am good to go!
We often add meats like Braciole, Homemade Sausage and Meatballs to our sauce. Our family was happy with simple traditions, just being together on a Sunday was a treat and blessing for us to share each others conversation of the week. Yes, those were the days when mom, dad, Aunts and Uncles would all set aside the time to be with the family and to spend a fantastic day together sometimes it got very loud with debates as well but always fun. Even my Aunt Mary and Uncle Mike that lived around an hour and a half away would make it a point to drive to our home in Utica N.Y., they lived in Schenectady back then.
Back in the early 60's and 70's this was always looked forward too every week, now and then we would have christening, communions or other big events to go to. Now with our children and next generation we have busier lives but here in my family, I am lucky enough to have two fabulous sons Chad and Curt and his soon to be wife Jenni ( and my new grandson she is expecting) now carry on those precious traditions with a passion for Italian foods. We rarely miss a Sunday dinner together. My husband Nemo has shared that same importance and it's not Sunday morning breakfast without my meatballs frying in the kitchen.
My brother John Colenzo who was the first born in the family for our mom and dad, will drive 2 1/2 hours to have this traditional Sunday dinner just to be with the family. He is happy with a simple dinner doesn't matter what it is , however there is one stipulation I must make the sesame cookies he loves!
Sometimes we have my nephews visit which are John's children Matt and Devin. That's if work doesn't get in the way. The rest of my family to include another brother Luke that lives in Upstate New York, Utica to be exact and I long for the days we can all be together in one spot again! Florida is a long drive for them for dinner!
I have several very special nieces, Alicia, Mary, Pamela and Lana (who lives in Omaha) that I miss very much and their children, it's hard to live so far away from them. They all carry on the same passion and traditions that my mom Margaret (R.I.P.) taught all of us and we have her to thank for our close bond.
So it's ok to have plain simple boxed rigatoni, bow ties or any other favorite macaroni. This is about family, good food and great conversation for us.
Isn't that what it's all about? Family and quality time? It is for us.
So again this Sunday will start out with fried Italian meatballs early in the morning for breakfast, as the sauce would simmer we always make a second batch of meatballs since there are none to spare for the sauce.
The table would have appetizers consisting of olives, pepperoni, salami, cappicola, and extra sharp provolone cheese and of course fresh Ciabatta Italian bread!
Last but not least our demitasse coffee, pastries such as pusties, cannoli, sfogliatelle for dessert.
Grandma Victoria would always make homemade pasta dough, what a special treat! She always made the time. She has the black hat on in the photo, that Grandma Victoria and Grandpa John. Aunt Mary is the bride, Uncle Mike, my Aunt Angie who passed on at a young age before I was born, my dad Carmen, mom Margaret, John is the taller boy my brother and my other brother Luke .
Aunt Mary and Uncle Mike's Wedding photo
Nephew Matt, Jenni, Curt, Brother John, Chad
Well lots of time has passed on but not our love for family.
If you really want to make a special dinner and have some spare time, try this homemade dough recipe to make bow tie pasta from scratch.
Just cut the dough into rectangular pieces and pinch the centers. Let dry for around an hour or freeze on cookie sheets. Then boil with salt water until they float to the top. Add your favorite sauce and you have the perfect meal. Here is the pasta homemade recipe.
Grandma Victoria, Aunt Mary and Grandpa John
Dough for Homemade Bow Ties
2 cups semolina flour
2 cups flour
6 eggs, well beaten
2 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon salt
If mixing by hand, mix 2 flours together and make a hill of flour on a clean board. Make a well in center of the flour. Beat eggs in a large bowl and add in olive oil and salt. Pour egg mixture into flour. With your hands, mix flours and liquids together and knead until you have a ball of dough., I use my kitchen aide mixer and start with the flour first. Add cold water to moisten dough, if too dry. Dough should be firm not sticky. Add more semolina if its sticky a little at a time. Make dough into shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour. This will help the dough while stretching and rolling it out to make it easier.
To roll: Use one ball of dough at a time. Keep others underneath a covered bowl wrapped until ready to roll. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. Slice into strips and cut into rectangles with a fluted edged cutter for the rippled edges, then pinch the center. Place on a floured cookie sheet. Dry around an hour (on a floured cookie sheet).
Boil in salted water until they float to the top, serve with your favorite Sunday Sauce.
Dad Carmen, Mom Margaret, Brother Luke, Myself and Brother John
+claudia lamascolo Author
|This amazing pasta dish has all the freshness of spring, summer and fall with the vegetables in this one. I can never have|
enough of this dish. Serve it as a side dish with a steak dinner or as a whole meal in itself.
Artichoke, Spinach, Squash and Chicken Pasta Recipe
2 boneless chicken breasts chopped into chunks
1 bag fresh baby spinach
2 yellow squash sliced
1 can artichoke hearts
1 lb penne pasta
2 chopped plum tomatoes
4 cloves fresh chopped garlic
1 yellow bell pepper chopped
salt, pepper, cayenne to taste
grating cheese for garnish
1/4 cup white wine
3 tablespoon butter
2 cups chicken broth
1/4 cup 2 % milk or ( heavy cream)
Boil pasta in salt water to package instructions set aside and keep warm.
In a large fry pan saute chicken and peppers in 2 tablespoon olive oil till pink is gone, around 8 minutes, turning. Add the garlic saute 1 minute. Add the tomatoes, squash, artichokes and spinach, saute until tender around 6 minutes. Add the white wine, chicken broth and heat through and simmer around 10 minutes. Stir in the heavy cream at the end, add salt, pepper and cayenne is using.
Toss with the drained pasta. Sprinkle generously with grating cheese.
+claudia lamascolo Author
1- 2 1/2 pound roast rump roast, sirloin tip are what I usually use ( this is tied together with string)
1 16 oz can of fire roasted tomatoes with garlic
1 8 oz package fresh sliced washed mushrooms
1 can of peas
1 cup baby fresh carrots
3 potatoes sliced in 1/2 thick pieces skins on
2 sliced and cleaned bell peppers
2 fresh basil leaves, 2 pieces of fresh Italian parsley, 2 sprigs of fresh rosemary 1 sprig of fresh oregano
2 cloves minced garlic
2 tablespoon olive oil
1 cup vegetable or chicken broth
1/4 cup burgundy wine
1 teaspoon Worcestershire sauce
salt pepper to taste
pinch cayenne pepper
In a crockpot using a liner or dutch oven on top of the stove, place potatoes, half the can of the tomatoes, peas, peppers, carrots, mushrooms, oil and broth on the bottom. Place meat on top adding the minced garlic, salt, pepper and cayenne. Sprinkle the top of the meat with all fresh herbs rest of the tomatoes and Worcestershire sauce. Cook on low for 8 hours or high for 6 hours. If cooking in a dutch oven bake on 300 degree on low heat for around 4 to 5 hours. Serve with Italian garlic bread.
+claudia lamascolo Author
|It's always a pleasure to review products you love and use. Thank you to Pompeian Oil for letting me sample and review this great product and if you want to give it a try click here for the coupon for $1.00 off. Their extra virgin olive oil is perfect for cooking, baking and delicious on any salad. The folks from Smiley 360 gave me this sample package to get started! Today I am making a grilled portabello mushroom topped with fresh garden herbs and this light perfect oil to bring out the flavors. Take a look at the video, the aroma in the kitchen was sure bliss, the taste is amazing. I have used this oil for years now and it always delivers great results.|
What a great gift package from Pompeian and Smiley 360. They sent me a 24 ounce bottle of Extra Virgin Olive Oil, a measuring spoon and a gift card to cover the food! Thank you!
Portabello Insalata Caprese
2 portabello large mushrooms cleaned (scrap out all the brown with a spoon and wash) double recipe as needed
2 or 3 tablespoons aged good grade balsamic vinegar more for the dressing
1/4 cup or more white wine
3 tablespoons for grilling and more for the salad dressing of Pompeian Extra Virgin Olive Oil
1 small ball of whole milk mozzarella sliced then cubed
1 large beefsteak or 2 plum tomatoes cubed
fresh herbs if you have them to taste oregano, rosemary, thyme, parsley, basil to taste
sea salt or pink salt to taste
cayenne pepper to taste
In a large heated and oiled cast iron pan or outdoor grill when possible using foil to keep the flavors on the mushrooms, begin to heat with a medium flame. Place the portabello mushrooms in the heated pan or on foil lined grates, brush with olive oil and balsamic vinegar. Sauté until grill marks show on one side. Flip add white wine or water if you prefer. Continue cooking until soft in the middle around 5 minutes on each side. Add more wine or water if need. Season with minced garlic, salt, pepper to taste.
In the mean time cut up the tomatoes and mozzarella mix with 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar, salt, pepper and all the herbs above, toss together and set aside.
Place portabello on a plate, scoop the insalata caprese salad on the top, garnish with more basil, drizzle with more olive oil and serve. Great in the sandwich or dip your bread in this delicious juice this makes! Enjoy
Thanks to Pompeian for letting me review this great product.
+claudia lamascolo Author
| If your a potato lover, this will knock it out of the park for you on game day or any kind of event! What better way to kick off your parties for the season than with this hearty potato dip. Cheese, sour cream, bacon are just a few of the ingredients to this delicious dip. I actually was inspired and loved |
That Silly Girl's Life Blog Recipe for loaded potato skins,
so I adapted her idea with this one!
Check out her recipe click here!
Thanks Dana we loved this one!
Read on for the secret ingredient. The recipe is easy to throw together for those last minute guests and they are going to love this one I promise!
Smashing the potatoes will make it easier to dip into with chips and blend the flavors together we especially love the fried flavors of the potatoes however you can bake the potatoes in the oven to brown first for a healthier version. Also substitute fat free sour cream and use turkey bacon for fewer calories.
Loaded Buffalo Potato Dip Recipe:
3 cups cubed potatoes ( you can use frozen hash browns or cut up at least 3 potatoes.
1 16 oz. container sour cream
6 to 8 slices of crispy cooked hickory smoked bacon
2 cups or more extra sharp cheddar cheese
1/2 teaspoon each chili powder, garlic powder, salt, pepper
3 or 4 tablespoons of hot sauce depending how much you like more or less (secret ingredient)
Optional: Blue cheese crumbles, Blue Cheese Dressing or Ranch Dressing
In a large heavy fry pan, add 3 tablespoon olive oil. Heat the oil on medium heat. Sauté the cubed potatoes with all dry seasoning until light browned and crisp on the outside around 25 minutes.
Place the potatoes in a large baking dish. With the back of a spoon or potato masher, press down on the potatoes so they are smashed down in the baking dish. Sprinkle the potatoes with the hot sauce then top with crumbled bacon. Smooth sour cream over the bacon with a spatula evenly, (if using the blue cheese or dressing add now) then smother the top with shredded cheddar cheese last. Bake or microwave until the cheese is melted. Serve with tortilla chips, garlic bread, pita chips or crackers.
+claudia lamascolo Author
You will need:
Slider buns (these are small buns found in the bread isle of your local grocery)
Shredded Long Parmesan cheese
Homemade Chicken Cutlets < (link)or store bought, baked or fried
Homemade Marinara sauce < (link) or store bought
Spread buns with butter or olive oil sprinkle with garlic powder, long shredded Parmesan cheese and parsley flakes. Toast very light brown. Set aside
Make homemade marinara sauce or use your favorite jarred.
Make your chicken cutlets <(link)or use store bought and cook them till crispy.
Place chicken cutlets on the bun, top with some sauce then add the sliced mozzarella.
Place these on a cookie sheet faced open and broil until cheese melts, watch carefully not to burn the bun.
|Yes I know this isn't any where near an Italian recipe, however I absolutely loved the flavors in this. It was exciting to see this bake all together like a Mexican Style Pot pie! Who can resist? I have Veronica to thank! When I saw this recipe on My Catholic Kitchen I couldn't wait to try it! I am so glad I did! We loved this awesome casserole. Great flavors easy to make and I am sure hers was even more flavorful with onions that I omitted. Since I can't have onions from being severely allergic to them, I adapted her recipe for me to enjoy without them! Feel free to check out here recipe to make her delicious original recipe on her site. Actually just came back from vacation and they made a mistake making me a dish that had them in the sauce somewhere, I can't tell you how sick I was for hours with huge welts all over me plus shortness of breath, well we won't go into all that here, you can understand why I don't use the onions.|
Please make sure you visit her recipes and site!
Here is my adapted version and it was absolutely awesome!
My version of a Mexican Style POT PIE!!!
1 pound ground turkey or beef
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2 cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn
Topping (this is top crust)
1 1/2 cups milk or half and half
1/3 cup flour
1/4 teaspoon salt
2 tablespoons hot sauce
4 large eggs
Beat eggs, hot sauce and gradually add the flour and salt set aside.
Brown meat I cooked it in the corn juice instead of draining it, add the garlic. Stir in all the spices when meat is browned. Add the refried beans.
In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the meat of the top, corn and add the rest of the shredded cheese.
Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350 degrees. I couldn't wait to let it sit for a few minutes we just dived right into this one and one more things it's great reheated the next day if you have any left!
Thanks Veronica from My Catholic Kitchen this is a keeper!
+claudia lamascolo Author
I use a brown paper bag while they are warm filled with powdered sugar, shake and if you can wait long enough not to eat them, place on a plate and serve!
2 cups flour
1/2 teaspoon salt
4 tablespoons sugar
In another bowl whisk together below.
2 eggs4 tablespoons melted butter
1 cup milk1 cup canned or fresh cut off the cob corn
Whisk in the above dry ingredients just until blended.
confectionery sugar to shake these in:
Heat oil in a fry pan and Drop by teaspoons or tablespoons full into heated oil, fry on both sides on a low/medium heat for at least 5 minutes or till golden browned turning once using a slotted spoon.
Shake into a paper bag with powdered sugar, serve warm....
+claudia lamascolo Author
+claudia lamascolo Author
|If you love chocolate and coconut these are going to be one of your favorites! I will tell you these are rich and decadent! You will wow anyone that love these combinations and I have given out this recipe over and over through the years. I think it's one I have reserved to posting since it's really my favorite. If your a fan of this blog, I highly recommend you to try this recipe if you love chocolate and coconut and German Chocolate cake, as that's what this reminds me of in a bar form. So lets get on with making this recipe and let it come into your kitchens!|
|Filling! Here we go. It's easy!|
1 3/4 cup flour
3/4 cup softened butter
3/4 cup powdered sugar
1/4 cup cocoa powder
2 cups Macadamia nuts or Pecans
8 squares German Chocolate cut up in chunks (I used two boxes of Bakers) easier to melt put through the food processor and chopped fine
1/4 cup melted butter
3/4 cup brown sugar
3/4 cup light corn syrup
Beat together then add:
1 cup shredded coconut
Mix crust together (I used a food processor) and press into a parchment paper lined pan, a brownie style sheet pan. Bake 15 minutes. Take out of the oven and immediately add the German chocolate over the crust as it melts spread it out. Sprinkle nuts on top of the chocolate. Beat the filling ingredients until well blended stir in coconut. Pour over the crust with chocolate. Bake at 350 until the edges are golden brown or 30 to 35 minutes. Cool. Lift parchment paper up and cut into bars.
|Summer Winter or Fall, ice cream is still going to be a favorite anywhere we live. Maybe not as popular where it snows. Here is fun treat to keep that summer smile in us all year round. I have to say I have been on an homemade kick for the past several months now. I first thought my favorite was peanut butter cup, then it was pistachio, then came the eggless cookie dough, oh boy was that delicious! Then the strawberry was amazing. Guess what my favorite is now? Yes you guessed it's Rocky Road! Hope you give this a try it really put the kid back into you! What a fun ice cream! The video clearly gives you the idea of how easy this is to make!|
Rocky Road Ice Cream Recipe
1 cup whole milk
2/3 cup sugar (if you like less sweet go with a 1/2 cup)
8 ounces good grade bittersweet or semi sweet chocolate chopped into small chunks
2 cups heavy cream well chilled
1 or 2 teaspoons vanilla
1 cup mini marshmallows
1/2 mini chocolate chips
1/2 cup whole or chopped pecans
Heat the milk until it starts to just bubble on the sides. In a blender using a metal blade, plus the chocolate chunks and sugar together until fine. Add the hot milk, beat until smooth. Place in a bowl and into the refrigerator to cool. When cool, add the heavy cream and vanilla. Refrigerate for 2 hours.
Add to your ice cream maker follow the package instructions.
Around 35 minutes. 5 minutes before this is done add the chips, marshmallows and pecans. Turn into a freezer container with lid. Freeze for at least two more hours before serving.
Note: you can put this in a regular freezer container and stir every 1/2 hour, once it's thick enough and not soupy, stir in the marshmallows, chips and nuts. Return to the freezer until solid still stirring every half hour.
+claudia lamascolo Author
|Remembering today the simple things in life can be the best foods and healthiest meals to eat in the world! |
A simple fresh salad that goes great with any meal. We usually serve this in warmer weather but the taste of this salad keeps Summer top of mind! Grilled chicken, corn on the cob are also perfect with this salad. Keep the fresh taste of summer is a great advantage using fresh vegetables. Then the bonus is using all fresh herbs with fresh vegetables. Try some combinations of flavored olive oils for a nice change of flavors. Garlic, basil and rosemary added to regular olive oil with the addition of 18 year old aged balsamic vinegar make it super special.
You can make your own style dressing of what you like. Serve this using a hard crusted Italian Bread and dip it into this marvelous juice that the salad makes! For me it's a whole meal in itself nothing else needed!
Here's what I did for this simple salad:
Cube up small pieces of 1 or 2 cucumbers scraping the seeds inside the middles out of it and then peeling off just some of the skin
Cube into small bite sized pieces fresh plum tomatoes or whatever you like around 4 or 5
1/4 cup extra virgin Olive oil
2 sprigs fresh rosemary
4 or 5 basil leaves
1 teaspoon fresh or dried oregano
2 teaspoons fresh minced garlic
pink salt or sea salt and pepper to taste
2 or 3 tablespoons aged balsamic vinegar (a very good grade aged one) or more to taste
Crusty Italian Rustic Hard Crusted Bread
In a small bowl add everything together oil, (except vegetables) and mix with salt, pepper to taste. Add a pinch of cayenne pepper for a little heat if you like. Toss with vegetables. Serve with Italian bread to dip into this marvelous salad! Taste great the next day too!
+claudia lamascolo Author
|There are many uses for this pudding pastry filling. Pies, tarts, parfaits, filling in between cake layers, trifles. The list goes on and on. To even make it more decadent you can add your favorite liqueurs for an adult version. This dessert pudding is so good you can eat it right from the pan like my kids and husband have done for years burning the roof of their mouths (smile). Of course it's that good that none of them let it cool first. It even smells great when its cooking. The hardest part is sharing it! On to the recipe!|
3/4 cup chopped chocolate semi sweet chocolate (I use a very good grade chocolate like Lindt) for a darker fudge use 70% bitter sweet chocolate
1/2 cup + 1 tablespoon sugar
3 cups whole milk or half and half
1/4 cup corn starch
pinch of salt
1 tablespoon pure vanilla or favorite liqueur
Using a glass oven proof bowl over a pan of boiling water or a double boiler, melt the chocolate. Combine the corn starch, sugar and salt in the bowl. Whisk in the milk then use a silicone heat resistant spatula to blend all the dry ingredients. Pour all over into the double boiler bowl heating gently just until water is beginning to simmer. Stir constantly over the simmering water until pudding is thickened and coats the spoon like the photo, it's take around 5 minutes, then remove from heat and stir in flavoring.
I then place wax paper over the top to prevent the skin from forming. It's ready after cooling for around 30 minutes in the refrigerator to use in a gourmet dessert of just eat it plain! That's it. A perfect pudding, filling or dessert is ready to be made into your creation!
| A much healthier version than fried. and still full of flavor. Easy to spread on a cookie sheet and bake until golden not having to cook over the stove. The crispy outside is very flavorful and still will give you the Italian taste we grew up with, healthier version with less fat content from deep frying. |
I have to say it didn't compromise the taste and I fooled everyone, no one thought these weren't fried!
Sometimes I make a batch baked then add marinara and mozzarella on top for a treat!
A delicious alternative if your watching your cholesterol.
Baked Zucchini Slices
1 cup flour seasoned with
1/2 teaspoon each salt,
parsley and oregano add to a zip lock bag
1 cup Italian flavored bread crumbs seasoned with 3 tablespoons grating cheese added to a zip lock bag
1/4 cup egg whites with 3 tablespoons water beat into them
In a large pie plate add the egg whites and zucchini slices to coat.
In the large zip lock bag with the flour mixture. Toss the zucchini slices (removing from the egg whites) into the bag to coat.
Next dip the flour coated zucchini back into the egg white mixture just to moisten a little.
Shake in a plastic bag filled with bread crumb mixture.
Place on a parchment lined baking sheet or cookie sheet lightly sprayed with cooking oil.
Drizzle tops with a little olive oil.
Bake on 400 degree hot oven until very browned and crisp looking on top around 35 minutes. Great dipped in some homemade Marinara fresh tomato sauce.
+claudia lamascolo author
Here are the best views and picks for the sweetest confections on What's Cookin' Italian Style Cuisine. Thank you for all your wonderful comments and support. Enjoy a delicious journey!
Deconstructed Pies in a Jar
Here are the most viewed recipes and favorites of the summer of 2013. A roundup including many favorites from desserts to pasta dishes. Hope everyone had a great summer and has a safe Labor Day Weekend. Enjoy the fall festivities that are about to begin with delicious thoughts in mind can't wait to cook up some more favorites! Thanks as always for all your support and reading along with being a part of What's Cookin' Italian Style Cuisine.
|Dad's Favorite Raspberry Chocolate Chip Pancakes|