Blueberry Drop Cookie Recipe



A childhood cookie made after we use to go wild blueberry picking in Upstate New York. We have  so many recipes when it comes to fresh berries of all kinds,  here is one of our favorites I am sharing and hope you and your families love it too!


There is a little part of me that says this is a little like a min muffin cookie,  or a mini scone modern day, with the texture and flavors. They are not too sweet and great with tea, perfect for those who don't want loads of sugary sweet cookies. This is the wonderful alternative.

The kids loved them when they were little and still as adults, I almost forgot about this one,  so here it goes!

During the red, white and blue holiday, it's fun to drizzle white frosting and red with blue sugar sprinkled on top, perfect for 4th of July!


Blueberry Drop Cookie Recipe

2 1/2 cups flour
2 teaspoons baking powder
pinch of salt and 
1/4 teaspoon cinnamon
1 cup blueberries
1 stick butter room temperature
1  cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 teaspoon almond flavoring
1 teaspoon lemon zest
1/2 cup milk

Heat oven to 375 degrees. Prepare a cookie sheet with either parchment paper or sprayed with cooking oil.



Beat the sugar and butter together until light around 2 minutes. Add all other ingredients except for the milk and blueberries, adding milk a little at a time until blended. Fold in the berries. Drop by tablespoons onto the cookie sheet and bake 12 to 15 minutes until set in the middle and edges begin to brown.

NOTE:
For frosting these all I do is mix powdered sugar and water to make a thick paste. I take a flat style knife to spread of the top while still warm and sprinkle with colored sugar. 

+claudia lamascolo  author

Peanut Butter Graham Brownie Recipe


Easy as can be, you will love this recipe if you love peanut butter and graham crackers!  Here is the snack that the kids will be asking for over and over and the big adult size kids too!



When I first tried these I thought cinnamon graham crackers would be fabulous but I didn't have any (sigh) so the next time guess what I am trying this with?  Oh yes, cinnamon and chocolate are one of my favorite combinations.
Now on to the simple recipe everyone will be raving about!

Peanut Butter Graham Brownie Recipe

graham crackers either honey or cinnamon even the chocolate ones work well!

peanut butter, creamy or chunky

1 brownie mix any kind mixed to the package instructions family size that would be for a full size brownie pan

1 cup chocolate chips

1 can of chocolate frosting any kind

Mix the brownie mix to the package instructions add 1 cup chocolate chip and stir. Pour into a prepared brownie pan that has been greased.
Break the graham crackers in half and spread with peanut butter making sandwiches of them.

Place on top of the brownie prepared batter as shown above more if you like to fit. I used 6 sandwiches that seemed to be perfect.

Bake at 350 until set around 25 to 30 minutes. The batter won't totally cover the crackers that's normal.

While still a little warm frost with canned frosting. Sprinkle the top with crushed graham crackers.

+claudia lamascolo  Author

Special Day Menu Recipes




We love either Cavatelli or Gnocchi homemade. They are both equally asked for any of the Holiday menu's or birthday dinners. The roundup this time was for Father's day and after posting the photo's I had many requested recipes. Here is what we had! Take a look at the photo's and underneath each is the link to my recipes, thank you for all the emails and kind comments. Hope you enjoy this roundup of recipes.


Chicken Cordon Bleu



Chicken Parmigano
  








If we are lucky to start the day off all together now that everyone lives in their own homes and grown,  we first have traditional Italian fried meatballs of course for breakfast  and then a baked  apple French toast see below:




Chicken Tortellini Primavera Recipe


If you love tortellini, your in for a special treat. This is a chicken dish with vegetables totally cooked Italian style over this pasta. The sauce is amazing, the flavors all come together perfectly. Serve this with some garlic bread and salad and you will have everyone asking for it again! If your lucky enough to use all fresh vegetables this will be the best dish of the summer!

Chicken Tortellini Primavera

2 pound frozen tortellini cooked to package instructions
8 oz of either fresh mushrooms or sliced zucchini (or use both)
4 boneless chicken breasts cut into small chunks
2 tablespoon olive oil
2 fresh basil leaves chopped
1 lb green beans cut of using fresh boil first until tender
1 large can whole tomatoes or 1 lb fresh plum tomatoes (That's what I used) put through food processor to leave some medium size chunks
1/2 cup red wine (I used Burgundy)
1 cup fresh or canned peas
3 cloves minced garlic 
1/2 teaspoon each oregano, parsley, basil 
1 teaspoon garlic powder
salt and pepper to taste
1/4 teaspoon red pepper flakes

1/2 cup Parmigiano Reggiano cheese


Prepare pasta to cooking instructions, reduce the cooking time 3 minutes.

In a large fry pan, add olive oil, brown chicken on both side, add squash, beans, peas and garlic.  Saute' for 2 to 3  minutes more. Add tomatoes, wine, herbs all rest of seasonings. Cover and simmer for 30 minutes or until chicken is cooked through and no pink remains.  Place the drained cooked tortellini in the chicken mixture and serve with a generous amount of grating cheese on top.

+claudia lamascolo  Author

Italian Butter and Garlic Herb Wings Baked

Some of the best wings I have ever had have been baked and not fried, well at least I convinced my waist line of it (smile). I am a big fan of wings that have been marinated and fall off the bone. I often see folks suck the meat clean off the bone and can't ever seem to see how they do that. These fall apart tender wings will do that on their own. They are crispy but still moist, not at all stringy or dried out and these really burst with flavor. Italian herbs with butter make them one of my very favorites!

Italian Butter and Garlic Herb Wings Baked

1 bag of frozen wings thawed or fresh around 4 pounds
1 teaspoon garlic powder
2 cloves minced garlic
1/2 teaspoon chili powder
3 tablespoons lemon juice
3 tablespoons olive oil
1/4  teaspoon cayenne pepper (optional)

Mix everything together except the wings in a large bowl.   Add the wings to coat evenly. Place in the refrigerator for 3 hours or overnight.

Bake at 400 degree hot oven on greased foil or parchment paper until crispy around 1 hour or more. When crispy and browned, coat with 1/2 the butter and herb sauce.  Bake for around 10 minutes pour the rest of the sauce over the wings to soak in the butter and garlic herb sauce (see recipe below) and serve.


 Sauce for Cooked Wings:

1 stick butter (1/2 cup butter)
3 teaspoons minced garlic in olive oil
1/2 teaspoon garlic powder
1 tablespoon assorted chopped fresh herbs, parsley, basil, rosemary, oregano
salt and pepper to taste
Melt butter, then mix the seasonings with herbs, set aside.

More Wings flavors?


Parmesan Garlic

1/2 cup butter melted
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 cup parmesan cheese grated


Spicy Garlic

1 cup Frank's wing sauce
1/3 cup oil
1 teaspoon sugar
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1/3 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce



Hot Wing Sauce

1 cup Frank's wing sauce
1/3 cup oil
1 teaspoon sugar
1 teaspoon or more to taste cayenne pepper
1/2 teaspoon granulated garlic
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
2 teaspoon water
2 teaspoons cornstarch

Heat in a small saucepan. Pour over wings.




+claudia lamascolo  Author

Italian Salsa Roasted Eggplant Recipe


This is a delicious healthy recipe that's easy to make and easy on the hips! If your trying to get your skinny on for the up coming summer beach body, this is th perfect light meal!  This is just the right combinations of flavors to keep you in shape. Take a look at this eggplant bursting with great flavors.



Italian Salsa Roasted Eggplant Recipe

1 medium size Eggplant washed and sliced in half
1 bell pepper cleaned and cut in slices
2 or 3 plum tomatoes sliced
2 cloves minced garlic 
extra virgin olive oil
salt, pepper, cayenne pepper to taste
pecorino romano cheese grated

Optional suggestion: chopped fine onions, Italian flavored bread crumbs.

Place the eggplant on a baking sheet, put sliced tomatoes on first, then the pepper slices, minced garlic. Drizzle with olive oil. Add the salt, pepper, cayenne pepper if using.  Bake until soft around 25 minutes on 400 degrees. The last 5 minutes of baking, sprinkle with some grating cheese on top. Continue cooking last 5 minutes. Serve. Half of this eggplant with bread crumbs and cheeses added is around 157 calories. 


+claudia lamascolo Author

Garlic Butter Recipe For Seafood


One of the easiest seafood's to cook and a favorite of mine is any shell fish, preferably crab but any kind will do.  I  never buy enough as with this butter it's so addicting. But with the additions of some sides like corn on the cob, boiled red potatoes there is usually enough crab for two making around 4 pounds. When dipped in garlic butter it surely becomes a banquet on the palette we enjoy every time. Of course we can't splurge like that all the time so you can even use this butter to dip any white fish even tilapia which just pan seared is perfect.  This is a special occasion treat.  Seafood is less expensive making it at home and easier than you think to cook. 
Whether you want lobster, crab or any kind of seafood, this butter is the perfect dip for any seafood lover!
 Read on for easy instructions.


If you would like more flavored butter recipes click here

Snow Crab Legs :
4 lbs snow crabs or your favorite seafood, shrimp, scallops, lobsters
salted boiling water
In a large high 5 quart saucepan fill with water two inches before the top of the pot, add all the crab, bring water to a boil on high then lower heat to low and simmer around 5 minutes or until heated. 


Crack shells to release meat and then dip in melted butter recipe below. Have a large bowl on the table to throw the shells in. 

Tip: place the empty shells in a bag after eating and bring outside as they will smell up the house!


Garlic Butter Recipe:

1 1/2 sticks unsalted butter
4 cloves of fresh cleaned garlic
freshly cracked black pepper to taste
Seasalt to taste

In a food processor pulse the garlic until fine, add the butter, salt and pepper and pulse until evenly mixed and smooth.

Melt a small amount of this butter (to give to each person in a small dish later for dipping when the crab is done) in a small saucepan to serve with crab.

+claudia lamascolo author

Oreo Stuffed Peanut Butter Brownie Recipe


There are so many flavor stuffed oreo cookies now. I almost couldn't choose one and I didn't. I used chocolate cream, peanut butter cream filled and made two pans! Here is a simple treat the kids are going to love or the kid in you too! There brownies are packed with the chocolate lovers palette in mind. They are a definite overload of a chocolate dream brownie! 




 Not only are these stuffed with cookies but topped with peanut butter.



Here's the brownies baked all cooked perfectly!



I will warn you now to make 2 pans,  these went so fast they ate them warm while they were cooling!


Oreo Stuffed Peanut Butter Brownie Recipe

2 brownie mix any flavor you like  ( family size for a 13 x9 pan) made to package instructions
1 package oreo cookies peanut butter filled, chocolate filled or other kind you like
peanut butter smooth or crunchy
Optional: 1  can chocolate frosting
I used an aluminum pan 12x9 inch sprayed with cooking oil. Heat your oven to 350 while preparing.

Now make the brownies to package instructions. Place a thin layer of batter leaving more than half for the top into the prepared pan. Spread out thinly. Frost each cookie with peanut butter. Place evenly in rows on the batter. Pour remaining batter on top. Bake at 350 until set on top around 25 to 30 minutes.

Cool 10 minutes. Microwave your frosting for 30 seconds. Pour over warm brownies. Cool completely. Cut and serve. That's it!

+claudia lamascolo  Author