Easy Chocolate Cake Mix Bars 123 Recipe

Sunday, October 31, 2010

So if your in a hurry and want something easy, even if your not a baker, anyone can make these 1,2,3.

1 package of Dark Chocolate  or Devils Food Cake mix
2 eggs
1/2 cup or 1 stick margarine
1/4 sugar
1/2 teaspoon cinnamon
1 cup or more chocolate chips  (reserve other chips to melt and drizzle over the top.)
nuts if desired
 1/2 cup Confectionery sugar and water or melted chocolate for topping
Preheat oven to 350 degrees.
Mix all ingredients in a bowl except chips and nuts. Fold in chips and nuts at the end when well blended. Drop by teaspoons on a parchment lined cookie sheet or make bars in a parchment lined brownie pan. Bake for 12 to 15 minutes on 350 oven. Cool on racks or cut bars when cool.
Melt rest of the chips in a microwave proof bowl for a minute, stir. Drizzle chocolate or frosting over cooled bars.  For a festive look, melt white chocolate tinted green or red or orange to make holiday looking bars or make a frosting with confectinery sugar, water and food coloring.
Printable Recipe

Happy Halloween Spreadable Cheese Recipe Party Balls

Saturday, October 30, 2010

Mr. and Mrs. Nutty Pumpkinhead perfect for any fall party

Ok so it's  a little cheesey.....

Hope you like the recipe its so easy!

Nutty Cheese Spread

1 8oz package softened of cream cheese
1 8oz package cut up of sharp cheddar
1 8oz mozzarella shredded or cut up  Swiss
1/2 teaspoon each of garlic powder, paprika, Worcestershire sauce
 1 cup chopped pecans and walnuts mixed
Garnish and decorating:
sliced olives
roasted peppers

In a heavy duty mixer using the flat beater bar, beat everything together untilsmooth. Scoop onto wax paper shape into balls,( two large ) roll into chopped pecans. Cut tops off of pepperoncini for the stem on the pumpkins, use sliced olives for the eyes and red pepper strips cut into a smile for the mouth.
Printable Recipe

Amaretto Baked Crusted Cod Filets with Mushrooms

Friday, October 29, 2010
Amaretto Baked Crusted Cod Filets with Mushrooms
Hopefully if you follow my blog you would have seen part one from yesterday.. I made the dessert to go with this Amaretto Cheesecake, so here is the main course for all you Amaretto lovers out there mangia mangia! (eat eat in Italian!) Gracie

4 Haddock or Cod Filet
1/2 cup of Italian flavored bread crumbs
4 tablespoons of butter melted
6 tablespoons of extra virgin olive oil
1/4 cup Amaretto liqueur
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons of fresh lemon juice
4 tablespoons chopped mushrooms for stuffing
 Mushrooms sliced
sliced almonds

In a large baking dish  lay out the cod.
Squeeze lemon over the fish. In a bowl mix bread crumbs, garlic, spices, and 3 tablespoons of olive oil,  chopped mushrooms, set aside ( add more drops of oil if its too dry to spread) Spoon breadcrumbs on top of  each piece of fish.  Sprinkle sliced almonds generously on top of each piece of fish. In a separate bowl, butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle melted butter sauce over nuts. Ten minutes before this is done and fish flakes, pour Amaretto over the fish...serve immediately

Bake at 350 until browned and fish flakes with fork..around 35 to 45 minutes
Printable Recipe

Amaretto Cheesecake with Whipped Cream and Toasted Coconut Recipe

Thursday, October 28, 2010
Amaretto Cheesecake with Whipped Cream and Toasted Coconut!

Even without the whipped cream topping this cheese cake is fabulous!
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 ounces Amaretto liqueur


2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
1/4 cup crushed lorna doones or other shortbread cookies

Heavy cream whipped or non dairy whipped topping
Toasted coconut see below for instructions

Preheat oven to 450 degrees Wrap the outside of a 10 inch springform pan with foil twice. I spray with light oil cooking spray the springform pan inside and line with parchment paper (I love the stuff!). There is nothing worse than an expensive cake ruined from sticking! So try cutting the parchment to fit inside the pan. Make a round for the bottom and a  sound sleeve cuff for the sides. Works like a charm!

In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.

To make crust: Combine macaroons and 2/3 cup melted butter and cookies. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.

Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water as shown in Italian Ricotta Cheesecake Recipe click here. Bake in  reduced heat oven to on 375 degrees for 1 to 1 1/2  hours or till middle isn't jiggling and top is brown . Remove from oven and let set for 2 hours. Let cool completely, loosening the ring on the springform pan after 5 minutes out of the oven. Refrigerate. Top with whipped cream and toasted coconut. 
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.

Printable Recipe  Enjoy!

Tuscan White Bean Italian Stew Recipe

Wednesday, October 27, 2010

A great Italian type bean stew that we grew up on, was this hearty Italian stew that will take the chill out of any blustery day we had in Upstate NY. Fresh fennel adds a sweet addition to the sauce and the beans are perfectly seasoned. Because it's between a soup and stew we called it stoop!

Tuscan White Bean Italian Stew

1 large fennel bulb (about 3/4 pound)
2 cloves of minced garlic 
1 teaspoon olive oil
1/2 teaspoon fresh rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes or fresh diced plum tomato
1 can (about 14 ounces) fat-free chicken broth
1/2 cup white wine 
1 can (15 ounces) any kind of white beans, or use garbanzo beans rinsed and drained (I sometimes use one of each)
Hot pepper sauce
Grating cheese
Fresh basil
Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb and garlic, cook 5 minutes, stirring occasionally.
Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth, bring to a boil. Cover, simmer 10 minutes. Stir in beans, simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Pour soup into bowls, top with reserved fennel tops and garnish with cheese, hot pepper sauce and basil. Serve with warm crusty thick Italian Bread. 

Optional: we would add 1 cup leftover cooked white rice or cut up vermicelli pasta if the stew was thin sauce, or just sop up the sauce with bread.

Printable Recipe

Fresh Pumpkin Chocolate Chip Bread or Muffins

Tuesday, October 26, 2010
Fresh Pumpkin Chocolate Chip Muffins

Fresh Pumpkin Puree  if your looking for a great way to use your pumpkin here it is, delicious for any time of day, full of rich chocolate and spices, give this one a try you won't be sorry!

Loaf Style Bread

This makes 3 loaves for bread  and 24 mini muffins

Pumpkin  Chocolate Chip Bread
3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

 Pumpkin Chip Muffins (a smaller recipe)
1 3/4 cups all-purpose flour
2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin pie spice or 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
1 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cup of fresh or canned pumpkin
1/2 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
2 large eggs
1 cup semisweet  mini chocolate chips
1/2 cup of milk chocolate chunks
Preheat oven to 350 degrees grease muffin tins or use and line papers in cupcake muffin pans for around 24 mini or 12 large muffins.
In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth. Add flour mix together and then add chocolate chips last.
 Bake until browned and a toothpick comes out clean. Immediately remove onto wax paper covered wire rack and cool.

Printable Recipe

Fresh Pumpkin Puree How to Make it Instructions and Recipes

Monday, October 25, 2010

Easy as can be roasted in the oven and mashed. Freeze for later!

You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin, its so easy.

Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them, normally, sliced in half, scoop out seeds (set seeds them aside on another cookie sheet), pulp side down on a greased cookie sheet. Place in the oven on 375 degrees,  for about an hour and a half. When cool, take a spoon and the insides of the pumpkins will scoop easily.

Mash by hand or for smooth puree put in a food processor just a few seconds. It won't take long at all and what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do. That's it your ready to make all the wonderful other recipes online or on my site with it now!

Fresh Italian Roasted Pumpkin Seeds
Slow Cooker Pumpkin Puree!

Try these other pumpkin favorites!
Pumpkin  Chip Spice Cake
Pumpkin Latte in a Crockpot
Mini Fresh Pumpkin Turnovers
Best Ever Mini Pumpkin Whoopie Pies
Pumpkin Soup
A Very Fresh Pumpkin Pie
Pumpkin Spice Cake (using a mix)
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

+claudia lamascolo  Author

Fall Veggies & Chicken over Ziti Pasta Recipe

Sunday, October 24, 2010
What a fiasco trying to take pictures outside with a hot plate in your hand, I should show you the mess it made with the first try, after all this time you would think I would have learned by now to cool it off first. I actually slipped trying to do a balancing act with the hot plate and off it went to the ground..... and the camera lens went straight into the sauce first when I was trying to save it! What a site! Geesh was a mess. Oh well, so this was the best shot before it got dark out.... unfortunately had to be taken inside, below the sauce picture came out much better before the incident happend. It took me an hour to get all the sauce out of the lens...but you get the idea and when you make it be careful not to hold the bottom of a hot plate if your taking pictures!  At least it was delicious! Everyone loved the taste here, a very hearty fall meal!
This is a quick favorite here, we just add whatever we have everything goes in the pot that we have in veggies along with some chicken, make a nice wine sauce and over ziti. There always seems to be enough fresh or canned veggies in the house to make this when we run out of idea's. So if your in a hurry, give this one a try...

2 sliced bell peppers green, red or yellow
1 small can tomato paste
1 16 oz can of diced tomatoes 1 can of water
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or more if you like the heat!
salt, pepper to taste
1/4 cup  Red or White Wine ( I like to use Cabernet or Burgundy!)
a few shakes of dried oregano
 lots of freshly grated cheese
1 pound of cooked ziti pasta  kept warm, tossed with a few tablespoons of olive oil, salt, pepper and grating cheese

2 boneless chicken breasts cut in small chunks
2 cup or more of assorted vegetables of your choice, carrots, peas, mushrooms, green beans, diced zucchini, diced eggplant

In a large dry fry pan or saucepan, saute chicken in 1/4 cup olive oil, add peppers salt pepper and cayenne pepper.

When chicken is slightly browned, add vegetables. ( If using finger carrots, microwave for 10 minutes to precook)

Add tomatoes, paste, water, wine and rest of seasonings.
Cook about 1/2 hour. While this is cooking, cook pasta in boiling salted water. Toss pasta in a few tablespoon of olive oil to keep from sticking as suggested above.
Place pasta on a dish and top with veggie sauce and plenty of grating cheese on top...


Halloween Recipes, Treats for A Perfect Spooky Party New and Old Idea's!

Saturday, October 23, 2010

Come join the a funoween halloween party! click on link for above recipes!

Apple Spice Cake Sqaures

Pumpkin Spice  Latte for a Crowd in a Crockpot!

Mr. & Mrs. Cheesey Pumpkinheads 2010

Mrs. Garlic Boo and Mr. Tomato Cukey   Last years debut! Wishing you another safe and fun Halloween! Make it fun, hope you all find something that you can't wait to make for that fun party! I love Halloween, there are so man wonderful treats the kids will love!
Here's a suggestion taking

Carrot Fingers and Garden Veggie Dip (finger carrots and your favorites dip with sliced almond nails)

Baked Caramel Corn Balls and other popcorn recipes

White Chocolate Truffle Ghouls

Best Ever Pumpkin Spice Mini Whoopie Pies

Watch My Fun Halloween Food Ideas Video

Donut Eyeballs
                                                Witches Brooms

Pumpkin Spice Cake with Cream Cheese Frosting or Spiked Rum Cake?

Pumpkin Soup

Chocolate brownie mix with melted chocolate!

Chocolate Macadamia  Halloween Cookies

Happy Haunting! and don't forget to check out the

Apple Cinnamon Oatmeal Cranberry Bread Pudding with Nature's Pride Review

Friday, October 22, 2010
Apple Oatmeal Bread Pudding is a perfect comfort dessert.

Apple Oatmeal Bread Pudding

Nature's Pride Oatmeal Bread is just perfect for this fall dessert with fresh apples!

Apple Oatmeal Bread Pudding
One of the advantages of being a Foodbuzz tastetester is we get to review such awesome products. Nature's Pride sent this to me to try.....and this was wonderful in bread pudding!
I loved how easy and hearty this was to use to layer this  and  it's 100% natural. Knowing how good this is for you, just makes you want to eat more!
4 cups Nature's Pride 100% natural Oatmeal bread, torn into small pieces

2 1/2 teaspoons ground cinnamon
3 large McIntosh apples or other tart style apple, peeled, cored, and sliced
1/4 cup chopped dried cranberries, or raisins optional
2 cups milk
1 cup brown sugar
3 tablespoons butter
3 eggs
1 teaspoon pure vanilla
1teaspoon pure almond extract
optional :
1/2 cup chopped walnuts

1/4 cup equal parts of cinnamon and sugar for the top

I butter a glass baking dish by putting two tablespoons of butter in the bottom 11x7-inch stick in oven to melt the butter for 10 minutes on 350 hot oven.

In a large bowl, combine bread, cinnamon, and apple slices, add cranberries at this point and nuts if using. In microwave safe bowl, combine milk, brown sugar, and butter. Microwave until milk is hot and butter is melted.

Whisk eggs with vanilla in another bowl. Remove milk mixture from microwave and whisk in the hot milk. Pour the mixture over the bread apples, and sprinkle with cinnamon.

Pour bread mixture into the prepared baking dish. Set a water filled large shallow cookie sheet in oven and put the bread pudding pan inside the larger pan. About 1/2-inch deep of water. Sprinkle with cinnamon and sugar.  Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean. Serve warm.

Slow Cooker Pumpkin Spice Latte

Thursday, October 21, 2010

Pumpkin Spice Latte seems to be the craze this year! I can only tell you one cup isn't ever enough. With prices so high, you can make it home in a slow cooker in a few hours and leftovers are great reheated!
 Slow Cooker Pumpkin Spice Latte


Chicken Wings and Dipping Sauces

Wednesday, October 20, 2010
 If you are looking for Chicken wings and dipping sauces you hit the jackpot! This is your one stop sauce shop of any kind when it comes to chicken wings and sauces!  I have 24 delicious mouth watering wing recipes and 18 dipping sauces. Something for everyone.  Baked wings, fried wings, grilled wing, they're here. Come check them out!

Chicken Wing Dipping Sauces with Parmesan Fried and Hot Sauce

Grilled Chicken wings

My son sure knows his wings and dipping sauces!! thanks Curt! There is something here for every fried, baked or grilled wing lover out there!

We have Bourbon, Salsa, Cheese, Asian Peanut Butter, Buffalo Wing, Creamy Parmesan, just 5 shown in the photos out of 18 wonderful sauces that are so versatile,

 I am sure there will be one that will be a favorite in your household! Being my son Curt, is a chicken wing lover,

He is always coming up with different sauces. So now with all the one's I have created he is adding a few more to the list!

 Every week we come up with new ones to make on Sunday when the family gets together we have another new chicken wing sauce to try.

 I love cooking with him. I am not big on using the deep fryer, so he fries them I make the sauces. Together we come up with some great idea's !!

Check out Curt's Delectables Blog when you get a free moment he would love to have your visit!

Dipping Sauces  5 shown in photo

With 18 different sauces, you are sure to find just the perfect one to go with your chicken, fish, beef or any other entree you may need for dipping sauces. Curt did a great job coming up with his own tastes that will sure to please a crowd especially wing lovers.

I can just taste come of these awesome flavors on fish and grilled chicken. They sure aren't just wing sauces. You can use them for a dip, on your favorite sandwich, marinade meats in, basting sauce for all your grilling needs.

Savory to sweet. Hot to mild, spicy and light you won't have to look for another sauce, they are all right here.

Curt has been cooking and developing his own sauces from memory of his favorite sauce from various places he visits. He tries to recreate them through memory. My favorite is the peanut sauce to put on chicken, it's just amazing.

All them are really easy too! Many of them you will have the ingredients right in your kitchens.
I love wings with a garlic sauce and butter you will find that on Curt's wing fest post. 

Check out all the awesome wing photos and then the best of the best 18 wing, meats and fish sauces I ever had!

Don't forget to try the Asian peanut sauce.. Thanks Curt for these awesome sauces you shared and guest posting on What Cookin Italian Style Cuisine!

Chicken Wing Dipping Sauces grilled wings

Maybe you remember our other chicken wing post Chicken Marsala? Click here for a few more great sauce recipes from Curt for your wings! 
 Psst  even though he is a wing fan, some of these go great with grilled chicken breasts and fish too!

See links below for several wing recipes to try! Or just click here.

Chicken Wing Dipping Sauces with greek sauce
                                                              24 Tasty Wing Recipes

Chicken Wing Dipping Sauces  with Parmesan sauce

Chicken Wing Dipping Sauces with salsa
                                                            24 Tasty Wing Recipes