Hot Coffee Winter Assortment

Saturday, October 31, 2009
This Chocolate Obsession is delicious and will be someone's new favorite at any gathering! Scroll towards the bottom for the recipe!

This Chocolate Obsession just happens to be my favorite!

 The Godmother

Time to break out my Alcohol and Coffee drinks, Winter is drawing near and these will heat you up, I promise. I have tried them all and my personal favorite is the Godmother which is also on this site, but there is something for everyone on this list I'm sure. Hope you find your favorite. These coffees are great for company or a party. Feel free to tell me about some of your tried and trues that were missed.

Irish Coffee: add 1-1/2 ounces of Irish whiskey to a cup of hot coffee and add a dollop of whipped cream .

The Godmother: (pictured)  .5 oz  Amaretto 0.5 oz Frangelico 4.0 oz Hot Coffee 2.0 oz Cream or half and half, add 1 ounce of Amaretto to a cup of hot coffee and add a dollop of whipped cream

toasted almonds on top.

Cafe Amaretto Delight: 1 oz of Amaretto to hot coffee add a dollop of whipped cream and toasted almonds.

Night in Florida This is a popular tropical party drink.

3/4 cup coffee 1 1/2 tsp Kahlua 1 1/2 tsp Frangelico 1 1/2 tsp Grand Marnier 1 1/2 tsp Bailey's Irish Cream.. top with whipped cream and grated orange peel.

Cajun Coffee : 3 cups hot coffee 6 tbs molasses 6 tbs dark rum Whipped cream

Cafe Nero: Galliano Sugar Lime juice Hot coffee.. Rim a glass with sugar, then coat the inside of the glass with sugar and lime juice. Fill the glass halfway with Galliano and light it. Twirl the glass slowly to melt and caramelize the sugar. Fill the rest of the glass with hot coffee.

Chocolate Obsession pictured above: 10 oz brewed coffee, hot, 1 oz chocolate liqueur 1 oz hazelnut liqueur. In a warm 12-oz wine glass (I run hot hot water in the glass first), mix coffee and liqueurs. Top with whipped cream, a swirl of hot fudge syrup, a sprinkling of cocoa powder and chocolate curls.

Colonial Coffee
6 cups hot coffee 3/4 cup Kahlua 1/2 cup brandy Whipped cream Cinnamon, ground. Blend the coffee and liqueurs together and pour into 8 mugs. Top with whipped cream and a sprinkle of cinnamon.

New Orleans Coffee: 1 cup coffee 1 orange 5 tbs cognac 5 tbs benedictine 1 tsp brown sugar

3 cloves, whole.Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug, with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

Spanish Coffee: 1/2 oz Tia Maria 1/2 oz rum 1 cup hot coffee Mix and serve with whipped cream.

Vermont Coffee: 1 oz light cream 1 oz maple syrup 2 oz dark rum 6 oz hot coffee combine in a mug and enjoy!

Keoki Coffee: 1 cup hot coffee 1 oz Kahlua 1/2 oz brandy Whipped cream

Belgian Coffee: 1 ounce Triple Sec 1 ounce Irish Cream 3 ounces Coffee

Mexican Coffee: 1 ounce Coffee Liqueur 1/2 ounce Tequila 5 ounces Coffee

Black Gold Jackpot: In a heated cup place 4 ounces hot coffee, 1/4 ounce each of triple sec, Amaretto, Irish Cream liqueur, hazelnut liqueur, and a splash of cinnamon schnapps. Top with whipped cream sprinkled with ground cinnamon and chocolate shavings. You can add a cinnamon stick or sprinkle of cinnamon.

Caribbean Coffee: add 1 ounce Creme de Cacao (brown) and 1 ounce dark rum to hot coffee and sprinkle with cinnamon place in a hot cup that has had its rim dipped in fresh squeezed lime juice and then in sugar.

Irish Creme: Just add an ounce of any brand Irish Cream Liqueur to hot coffee (one of my favorite drinks)  some whipped cream, and a little caramel swirl over the top and crushed toffee bars.

Double mint: 1 ounce spearmint schnapps, ½ ounce Creme de Menthe (green) in a cup of hot coffee, finish with a dollop of whipped creme and chocolate mint shavings. wonderful at Christmas time.

Halloween Wishes to All

Have A Safe and Fun Happy Halloween From What's Cookin' Italian Style Cuisine......Featuring Mrs. Garlic Boo and Mr. Tomato Cukey sending fun and good cheer your way.......

Happy Halloween


Quesadilla With An Italian Kick

Wednesday, October 28, 2009
A little different than usual. We put lots of provolone cheese mixed with sharp cheddar to make this one. A little garlic powder sprinkled on each slice of the cheese for a spicy flavor.

Another one of our favorite game day appetizers.


Apples, Apples, Apples Tips and Facts

Everything you need to know about apples....or almost everything. Some Apple recipes you will find on this blog site.... This has the whys, where's, what's, for the use of the many kinds of apples ....
Coming myself from an area in Upstate NY Utica NY. The (New Hartford NY) area very close by, had huge apple orchards with a fabulous store to purchase them and were the best I can ever remember. This was the place to shop in the fall. Bushels and bushels would be all over the stores, you never went out empty handed, the place was full of pie making apples, eating apples, and cider making apples etc.. The kitchens in the month of October would be overflowing with apple cakes, apple dumplings ( my favorite)applesauce, caramel apples, apple pancakes, apple brownies, I think you get the idea....(laughing out loud) So, it was always confusing in that store, they all always looked so darn good, then we would get home and that apple didn't cook all way through in the pie, or was too tart. So this is a list tips and facts, that hopefully will give you a better idea on what to do with this wondrous fruit.....

Arkansas Black A medium to large apple dark purple to almost black Very, very hard texture and an excellent keeper. Almost too hard-textured at harvest. Best after some storage time. Great for baking; and terrible for applesauce. A Winesap type. Late season.

Baldwin Good quality large red apple An old variety, subject to cold injury in the winter late mid-season medium sweet.

Blushing Golden Medium-sized waxy coated modern yellow apple with a pink blush Jonathan/Golden Delicious cross. Firm flesh with flavor like Golden Delicious, but tarter. Keeps well Late season

Brae Burn Rich red color with white flesh Sweet Best for eating Late season.

Cameo A large, round sub-acid apple with red blush stripe over yellow. Late ripening

Cortland A Ben Davis/McIntosh cross large flat, dull red apple with a purple hue and soft, white flesh Less aromatic than McIntosh Good keeper. Very good in salads. Mid season

Cox's Orange Pippin Popular in English markets. Medium sized, golden yellow skin, with brownish orange often russeted. Flesh tender, crisp, semi-tart early

Crispin Light green to yellowish white Sweet, rich, full flavor Firm, dense texture Best for: eating fresh Mid - late season

Empire A McIntosh type apple Long shelf life Aromatic and crisp with creamy white juicy flesh. Best for: eating fresh Early - Mid season

Fuji Very sweet, aromatic flavor Yellow-green with red highlights Originated in Japan. Best for: eating, salads, best applesauce apple Late season

Gala Developed in New Zealand. Sweet, aromatic flavor Best for: eating, salad, best applesauce apple medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. Early to mid season

Ginger Gold Very slow to turn brown, so it's a great choice for apple slices. Best for: eating, sauce, salad

Golden Delicious Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin Stays white longer when cut; Best for: salads, blend in applesauce Early season

Grimes Golden Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin, with a "grimy mottled surface. Stays white longer when cut; Best for: salads, blend in applesauce Early season

Granny SmithVery tart Bright green appearance, crisp bite and sour apple flavor. Best for: people who like bitter sour apples rather than sweet ones :-) Mid to late season Not good for applesauce unless you add sugar (or like a very tart applesauce)

Gravenstein Greenish-yellow with a lumpy appearance A good, all-purpose apple, Good for applesauce and pies.

Hokuto A Mutsu/Fuji cross crisp texture of Fuji, large size and shape of Mutsu, sweet flavors late mid-season

Honeycrisp Introduced in Minnesota Very sweet and aromatic Great for juice, as it is a very juicy apple Best for: Eating, pies, baking Mid season.
Jonathan One of the first red apples of the fall Sweet-tart taste with firm texture Light red stripes over yellow or deep red Originating from Woodstock, N.Y., the Jonathan apple is crimson with touches of green. Typically available from September through April. They have a spicy tang that makes them good for pies, sauces and cider. Best for: eating and cooking Early season

Jonalicious Flavor like Jonathan but a little less tart and darker red skin. Larger, crisper, and juicier than Jonathan, and a better keeper. Slightly sour/acid balance. early mid season

JonamacA medium-sized Jonathan/McIntosh cross Sour flavored, aromatic and tender fleshed like McIntosh. Early season, a few days prior to McIntosh. Poor keeper.

Jonagold A cross of Jonathan and Golden Delicious. Best for: eating, sauce, pies, salad, baking Mid season

Liberty A highly disease-resistant introduction from Geneva New York. Liberty has superior dessert quality, similar to one of its parents, Macoun. Best for: eating, sauce, salad flavor improves in storage late season

Macoun Named after a famous fruit grower in Canada Best for: eating, sauce, salad Very good, sweet, all-around apple

McIntosh * Popular in America since 1811 Best for: eating, sauce, salad , good as part of a blend for applesauce Sweet, mild flavor

MelroseThe official apple of Ohio Similar to a Jonathan but sweeter. Good for pies: the slices hold together in pies Keeps well

Mutsu Great apple It is sweet and crisp A lot like a Golden Delicious Best for eating fresh and it makes a great applesauce

Northern Spy Large, high quality fruit Good for storage mid-late season

PaulaRed A tart apple with light to creamy flesh. Good for eating, in pies and sauces.

Pink Lady Rich red/pink color with white flesh Very sweet and crisp Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies. A cross between a Golden Delicious and a Lady William. Late season

Red Delicious A very well known worldly renown favorite (now being replaced by Fuji and Gala) Best for: eating, salad, very good as a base apple for applesauce Thin bright red skin with a mildly flavored fine-grained white flesh. Bruises easily and does not keep well. Early to mid season There are many, many varieties of red delicious.
RomeBest for: baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor Very smooth red apple with a slightly juicy flesh.Very hard flesh Mid to late season

Spartan A cross between the McIntosh and Pippin apples. Good all-purpose apple.
Stayman or Stayman-WinesapJuicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called winesap) Good storing apple, bruise resistant, dull red coat. Best for: Cooking, pies and cider

Suncrisp A hard tart, long keeping apple. Red over orange color; Golden Delicious-type Ripens late in the season Best for: Baking, storing.
Winesap Rich red color with white flesh Crisp texture and juicy Best for cooking Mid to late season

Yates Rich red color with white flesh Sweet Best for eating Late season

York Crisp and flavorful . Deep red with green streaks Best for eating. holds texture during cooking and freezing Fuji apples are bi-colored, usually striped with yellow and red, and are sweet, juicy and firm. They're available year round. Great for all uses, particularly snacking


Store apples in the fridge to slow ripening and retain flavor.

Dip apple slices into three parts water to one part lemon juice to impede browning

Always wash apples with soap and water; rinse well.

To prevent apples from absorbing odors, store apart from foods with strong smells.

Always choose firm apples with no soft spots.

Granny Smith apples are great for baking.

Green apples that have taken on a yellow hue are likely to be past their best for eating.

Good apples have unblemished skin.

Good apples for eating are the ones with the roundest shapes. Fuji and gala are good eating.

Good apples feel heavy for their size.


Buffalo Chicken( Straight Off The Grill) Salad

Tuesday, October 27, 2009
Grilled Chicken Breast with a Buffalo Barbecue Sauce over Romaine Lettuce Salad, veggies, crumbled bacon topped with your favorite dressing.

Your choice of Blue Cheese, Peppercorn Ranch or your preferred dressing over with a glaze of barbecue hot sauce......

Chicken marinates over night and melts in your mouth, juicy and tender.


1 can (8 ounces) tomato sauce

1/2 cup of hot sauce any brand

1/3 cup molasses

1/4 cup vinegar

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground black pepper

dash salt

4 chicken boneless chicken breast sliced 1/2 thick

Marinade overnight reserving 1/4 cup to pour over chicken salad when serving.

Grill chicken on medium heat till cooked.

Salad :slice all veggies to your desired size

Hearts of Romaine lettuce cut up


cured black olives

sharp provolone cheese



blue cheese crumbles

cooked bacon crumbles

Cut up lettuce arrange on plate, add veggies, top with chicken, more sauce and dressing of choice.

Happy Halloween Recipes and Party Fun Idea's 2009

Sunday, October 25, 2009

It's Halloween and party time, here is a quick list of party foods, that will make your table perfect for your guests to get them in the spirit of Halloween. These are just some ideas and guidelines. I am sure you can think up many spooky foods to create!


Triple Chocadamia Delight Cookies

Saturday, October 24, 2009
All I can say about these is that they are definitely designed for all Chocoholics. The cookies are rich with chocolate, macadamia nuts and a fresh baked buttery flavor. Full of decadent intrigue. Normally you would just drizzle white and milk chocolate I decided to tint the white chocolate orange, for a fall looking cookie.

Delicious anytime, or any occassion, but get that cold glass of milk ready or that hot cup of java either one will do just fine.

Rich and decadent. Chocolate chips and macadamia nuts. A full bodied chocolate cookie that will satisfy all your chocolate needs.

These will flatten while baking and cracking is a characteristic of them.
Roll into round balls. Don't over bake, 8 minutes till set.

Triple Chocadamia Delight Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon of almond extract
2 cups of all purpose flour
2/3 cup of unsweetened cocoa
1 teaspoon of baking soda
2 teaspoons baking powder
1/2 teaspoon of salt
1 1/2 cups of semi sweet chocolate chips
1 cup of macadamia nuts chopped

In a large bowl, cream butter sugar eggs almond extract until light. Sift together all dry ingredients. Add to creamed mixture and mix well. Stir in macadamia nuts and chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 10 minutes. Remove to wire rack and cool completely.

Melt in the microwave about 1 minute per 1 cup of white chocolate chips, stir quickly till melted, add a drop of red and and drop of yellow to make orange chocolate. In a separate bowl melt 1 cup of milk chocolate chips for one minute stirring quickly till smooth. Using a fork make dripping stripes on each cookie with dark chocolate, alternating with orange to make the effect...

Apple Blueberry Cookie Crumble

Thursday, October 22, 2009
Well back in the good old days, na just kidding this one is pretty new for me, but we do hear that allot and when we remake all of those old time favorite desserts. This is another one of those comfort foods that warm the soul in the fall. We kept experimenting with our two favorite fruits and the old time favorite crumbles, but we love crust, so I tried both bottom and top for this crumble, here is a mixture of both. ..... Not sure what to call this one.......maybe we need a vote?

Vanilla ice cream or Fresh Whipped Cream go perfect with this dessert.

All fresh ingredients make the difference, use crisp but tart apples.

Apples, spices, butter, blueberries gently mixed in.

This is the last step, putting the topping on, mixed with softened butter,oats, flour and spice. Ready for the oven.

Fresh apples and blueberry combo with a hint of cinnamon and cookie crust, just a delightful marriage of tastes. Enjoy!

Crust on bottom:
2 tablespoon butter, melted
1 package of crushed shortbread cookies around 10 cookies.

4 large tart apples, peeled sliced and cored
1 tablespoon butter
1 cup brown sugar

1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries or 1 can of blueberry pie filling
2 tablespoons lemon juice
1 teaspoon of vanilla extract

(use half the sugar if using prepared pie fillings)

1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon
1/8 teaspoon of nutmeg
3 tablespoons brown sugar
6 tablespoons cold butter softened 20 seconds in the microwave

Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with crushed cookie crumbs press down gently. Set aside.
Combine the sugar, cinnamon and ginger; sprinkle over apples, dot with cut up butter and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and vanilla, toss gently to mix well.
For topping, combine flour, oatmeal and brown sugar in a bowl, keep mixing in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and then crumble topping .
Bake at 350 degrees F for 35-40 minutes or until bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

Breakfast Sandwich Ham Egg and Cheese

Breakfast sandwich... Featuring ham, egg and cheese on wholewheat bread. Of course, growing up in an Italian household, this sandwich was only made on fresh baked Italian thick crusted bread, provolone and capicola. We still make that whenever we have this in the house. But working mom's and fussy kids changed the way we cook these days. So, here is the quick American version, and when time permits, try the Italian version.
Here's a classic sandwich when your on the go. With the quick pace and busy lives, this is a wholesome satisfying breakfast. My boys would love these anytime of the day, I use to make several ahead of time, they keep well for the next day. Any toasted bread, bagels, biscuits, English muffins and even the wonderful croissant will be wonderful with this layered melted tasty sandwich. We also make them alternating fillings, using bacon, sausages, ham, capicola or just plain without meat and your favorites can use several variations by adding peppers, mushrooms, tomato for a change.

You will need:

Lunch deli meat sliced, cooked ham, cappicola(hot ham) one slice per sandwich

Butter and olive oil for frying

1 egg per sandwich (cook to your families quanity)

Bread of your choice : Italian, wholewheat, bagels, croissants, muffins, biscuits, pita etc.

Cheese slices of choice : sharp cheddar, swiss, mozzarella, american cheese, colby etc.

In a large pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Saute ham a few minutes on both sides till it starts to get that little brown caramelized look. Remove ham drain on a paper towel. Beat the number of eggs according to how many sandwiches you are making. Put back into same pan you used for the ham ( this flavors the eggs) cook as you would an omelet , cooking on both sides flipping once. Remove from heat. Usually I cut this into four wedges making four sandwiches.Layer starting with bread, ham, cheese, egg and more cheese and top with bread.

Italian Amaretto Glazed Chicken with Toasted Almonds done in the Crockpot

Tuesday, October 20, 2009
A Tender Chicken Breast with Amaretto done in the Crockpot
Toast Almonds on a paper plate in the microwave for around 2 to 3 minutes till browned, keep stirring them and checking, do not burn.

4 Chicken Boneless breasts sliced in half to make eight pieces
1 stick of butter and 4 tablespoons of olive oil
1/4 teaspoon thyme, parsley, sage, rosemary
1/2 teaspoon of Garlic Powder
2 cups Chicken Broth
2 1/2 tablespoons of Corn Starch
1 package of Sliced Almonds Toasted
1 pound of sliced mushrooms

In a large fry pan saute chicken and mushrooms in 2 tablespoons of butter and olive oil till chicken lightly browned.
Add garlic powder and a dash of salt and pepper.
Transfer chicken to a crock pot with mushrooms and 1 cup of chicken broth cook on low for at least four hours.
In a small saucepan melt one tablespoon of butter, whisk corn starch in and add remaining chicken broth, bringing to a boil. Stir till smooth, remove from heat, add 1 tablespoon of Amaretto.
Toast almonds in microwave as described above.
Put chicken on a plate add 2 tablespoons of glazed sauce on top of chicken, top with toasted almonds. Spoon mushrooms around plate . Serve with steamed white rice, I add toasted almonds to the plain rice with a little melted butter.

Italian Rice with Meat Sauce and Fresh Veggies

And yet another one of those dishes, grandma and mom made when we had leftover sauce, meatballs and there was always an abundance of fresh veggies in the house...this was a nice treat as it had the freshness of the garden with the taste of an almost meat pasta dish with the rice used instead...and yes we used pasta in its place if we were out of the rice, then it became Italian goulash.... :)
Fresh veggies and rice with a similar to meatball topping and sauce.....

You can make this a main meal with these meats and veggies on the rice, add some garlic bread, some antipasto salad and you will have a full course meal!

Sausage and loose hamburger fried together with your favorite sauce.

1/2 pound of hamburger
2 Italian sausage links out of the casing
16 oz of favorite sauce

In a large fry pan saute both meats together. Add 4 tablespoons of grating cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of parsley. Dash of salt and pepper. Cook till browned. Drain excess grease. Add 8oz of sauce to the pan and continue to cook for 10 minutes on low.

Dice 1 tomato, 1/2 cup total of diced red and green bell pepper, and 1 clove of finely minced garlic, mix together add 1/4 cup of veggies to pan cook another 5 minutes . Reserve fresh remaining raw chopped veggies for on top for garnish..

Boil 2 cups of white rice or whatever you prefer to package directions. Place cooked rice in a large dish. Pour meat sauce over the rice. Add more sauce on the bottom of a plate arrange a scoop of rice mixture on the sauce. Top with grated cheese and remaining veggies garnish with basil.

Old Fashioned Banana Cream Pie

Monday, October 19, 2009
Just always one of those requests ,you know is going to be asked for every time at a family gathering. A classic favorite and well understood Old Fashioned Banana Cream Pie simply delicious.

old fashioned homemade banana cream pie in a pie plate with whipped cream on top homemade banana pudding, bananas on top and whipped cream


Pink Italian Lemon Ricotta Cookies( In Honor of Breast Cancer Awareness Month)

Friday, October 16, 2009

OK ladies this month everyone needs to get in for their yearly checkup ......
A Cause I am truely passionate about. Many times we take for granted things are ok, I speak from experience. Early detection does save lives. This disease warrants no one...thank you for reading.

Pink Italian Lemon Ricotta Cookies (In Honor or National October Breast Cancer Awareness Month)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick margarine, softened ( any kind that's recommended by the American Heart Society) if using butter use unsalted and 1 teaspoon of salt instead of 1/4 teaspoon.
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
a few drops of red food coloring Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.

1 1/2 cups of confectionery sugar
2 tablespoons of shortening
1/2 teaspoon of lemon extract
3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.
Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.


Caramel Syrup For Apples

Thursday, October 15, 2009

This is a short and sweet recipe, used on pancakes, topping but the best dip for apples just as a snack. A fall treat and especially great at parties....


1 c. brown sugar

1/2 heavy cream

1 tablespoon cornstarch

1 tablespoon butter

Bring to boil. Cool several hours in refrigerator .

New York Bagels Italian Style Pizza

Wednesday, October 14, 2009
New York Bagels Italian Style Pizza.

Everytime I go visit my family in Upstate NY, I have to stop at my favorite Bagel Shop located in Utica NY.

The Bagels are actually too delicious to even think about making them into pizza when fresh, however, they do sell them on the lunch menu and make sandwiches with them. They also have so many flavors, I couldn't begin to tell you what my favorite is.

The Bagels taste wonderful without anything on them, smoothered in butter or if there happens to be anything left the next day, that started to get a little hard, here what we would do with them. Gigantic Bagel Pizza's! A day old bagel becomes a Gigantic Bagel Pizza.....

6 Plain Bagels split in halves
1/2 cup olive oil
1 cup puree’d Whole Tomatoes
2 cups Mozzarella Cheese
1/4 cup Romano and Parmesan blend cheeses
1/4 teaspoon Red pepper Flakes
1/2 teaspoon each Garlic powder, Oregano and Parsley flakes

In a blender add tomatoes and spices blend 20 seconds. On a well oiled cookie sheet, split bagels in half, middle sides up and broil till browned, remove from oven. Put oven on bake at 430 degrees. Top bagels with sauce, mozzarella cheese, grating cheese, return to the oven until cheese if melted and bubbly. You can add any chopped meat toppings you like before adding the cheeses, suggestions, pepperoni, sausage, meatball, mushrooms, olives, peppers.


Traditional Lemon Ricotta Italian Cheesecake Plus Video

Saturday, October 10, 2009
A definitely lighter (Ricotta) cheesecake than the traditional cheesecakes made with cream cheese. This is a crustless much lighter cheesecake with a lemon flavor and less calories too! Amazingly enough it wasn't thought of as a real cheesecake for most people using ricotta. I was amazed by the results, the taste and the creamy texture this cheesecake has, very elegant to serve with a puree over it. You will have to trust me on this one. It's what we were brought up on, so I guess this is a Traditional Lemon Ricotta Italian Cheesecake. This a delicious Italian Crust less Cheesecake **

Serve plain of with puree see below. A light lemony flavor

Ricotta Cheese

32 oz  (2 lb) container or homemade
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
1 tsp lemon zest
1 tsp lemon extract
3 tsp of the juice of a fresh lemon or concentrated can be substituted
1/8 teaspoon salt

Prep work:Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil.

You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.


Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, zest, and salt. Pour batter into the prepared pan it will be medium thickness in consistenacy not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a raspberry puree sauce over the top ( any fruit puree cant be substituted).

note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.

Raspberry Puree Sauce 2 - 12 ounce bags of frozen raspberries unsweetened) 1/2 cup ) granulated white sugar, or to taste 1 teaspoon of freshly squeezed lemon juice (optional) Put raspberries, sugar and lemon juice in food processor until pureed, use for topping.

Video on tips to make this delicate light Italian Cheesecake.

Italian Sauce Steak

Friday, October 9, 2009
This was the name my boys Chad and Curt gave this dish, sauce steak. At the time they were 5 years old and 3 years of age, now even as grown adults they still refer to this as Sauce Steak.  The name stuck! This was the one way these two picky eaters, would eat meat. To this day, Sauce Steak is still a favorite request by both of them. The dish is cooked in wine, crushed tomatoes, spices with a round steak or cube steaks, simmered slow, in a pan will make this so tender it falls apart. I would put huge chunks of peppers and mushrooms in and since they were so picky, would remove the peppers at the end. Now I can't put enough peppers in there and those whole buttom mushrooms in it. The meat is even awesome in a hard roll or buttered garlic bread if there are any leftovers. I have updated some of the photos as this posted in 2009 and I make it often. Check out the new photo's and the old.

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

Easy and Economical Meal

With the least expensive tougher cuts of meat, this steak dinner is fork tender.

You just need a little patience with simmering.

The wine and tomatoes make this fork mouth watering tender.

That's why the kids always loved it.

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

Thank Goodness for Slow Cookers!

If you don't have time, put in all in a slow cooker, when you get home it's a perfect meal.

The stove top is fine to cook it on but takes patience and simmering.

The slow cooker will do the same thing, I just brown the meat first and stick everything in the slow cooker and leave for the day.

Slow cooking tougher meats is always the way to cook them, even the least expensive cuts will be delicious.

Italian Sauce Steak Pin for Later

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

Serve it plain or over your favorite rice, pasta or delicious in a sandwich!

I usually serve this over plain white rice or any kind of macaroni cooked to package instructions.

We ever like this sauce poured over thick slices of Italian bread and loaded up with shredded mozzarella and grated cheese.

Drain and scoop this delicious sauce steak over the top of rice or pasta.

Add a salad and some garlic bread and you have a wonderful Italian Sauce Steak Meal!

So its pretty simple. Recipe to make, there is really nothing to it!

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender served or pasta or rice

Find the least expensive cuts of meat

I take two packages of round steaks thinly sliced or cube steaks,around 8 pieces total.

Very economical meats.

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

At the youngest ages

This was one way I got my young children to eat meat.

They loved it as early as 3 and 4 years old and now grown adults, still call it sauce steak and love it.

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

Serving Sauce Steak

I usually serve this over plain white rice or any kind of macaroni cooked to package instructions.

Drain and scoop this delicious sauce steak over the top of rice or pasta.

Add a salad and some garlic bread and you have a wonderful Italian Sauce Steak Meal!

So its pretty simple. Recipe to make, there is really nothing to it!

Sauce Steak is a forever favorite in our home.

steak, sauce, Italian, cube steak, round steak, peppers, mushrooms, easy meals, economical
meat, steak
Italian, American

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender

Italian Sauce Steak

prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
This is a childhood favorite passed on to my children and their children called Italian Sauce Steak


8 to 10 small round steaks or cube steaks
2 large bell peppers sliced
8 ounces of fresh button mushrooms
Add 1 cup of red wine preferably Cabernet
1 can of crushed tomatoes
1/2 teaspoon granulated garlic powder
dried oregano, parsley, basil, salt and pepper to taste

Optional: 1 cup of green beans, peas or any other vegetable like carrots or sliced potatoes


In a large fry pan saute with a little oil in the pan the round steaks till browned on both side. Add cleaned and mushrooms and two cleaned and sliced bell peppers, continue to saute about 4 minutes more. Add all spices, salt, pepper and wine and any vegetables using.

Simmer on lowest heat setting around 1 1/2 hours or more  till meat is tender and falls apart. Add water if liquid evaporates.

All of this can be placed in a slow cooker also for 4 to 6 hours on low.

Cook pasta or rice of choice, our favorite is Gemelli and serve Sauce Steak on top of pasta.

Great with garlic bread, antipasto salad for side dishes
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Italian Sauce Steak Pin for Later

Italian sauce steak is inexpensive cuts of meat like cube or in the photo round steak with crushed tomatoes simmered in a pan with button mushrooms and peppers until fork tender