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 Puree How to Make it Instructions and Recipes

Monday, October 25, 2010
Roasted fresh pumpkin puree can be used in any recipe that calls for pumpkin puree.

This is the easiest way to cook that leftover Halloween pumpkin or sugar pie pumpkin to use the festive holiday vegetable.

This can be served as a savory side dish, used to make sweet pasta dough, or even used as baby food for the little ones.

The pumpkin puree also freezes well, so if you have a large pumpkin just fill freezer bags to the quantity your recipe calls for and freeze it for later.


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

Saturday, October 23, 2010

Check out these fun Blog Posts on Creating a Festive and Scary Halloween Party just follow the link below for some great Halloween Recipe Ideas.

Halloween Fun Recipes From 2009

Halloween Party Ideas  this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

Best Recipes for Halloween Roundup

this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

Older Photo's of Great Party Foods

 recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

this is a collage of recipes for a halloween party with cheesecalls, pumpkin heads, ghoulish treats, brownies wiht head stones, pumpkin cookies and mummy's

Do you love Pumpkin Recipes?

Check out My Spooky Recipe Video


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!

I have made a pot for so many families get together and parties along with taking it to work and letting the associate have a nice hot cup of this delicious brew all day.

There is nothing better to warm you up than pumpkin latte, it's a sure proof way to take the chill out with comforting flavors of fall.

I have tried so many coffee shops absolutely love the fresh taste in this recipe, nothing comes close to the rich homemade real pumpkin spice flavors in this brew.

Some use artificial flavoring and it totally ruins the authentic flavor.

You may also like to try my Homemade Amaretto that tastes great in a cup of any style coffee.

One taste of the real deal here and this will be your new favorite fall coffee for sure!

this is a glass see through cup filled with a homemade pumpkin spice latte with whipped cream on top


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 wings, they're here.

I have been called the wing Queen a few times because everyone loves the dips and Italian baked version I make.

Anything from cutting my own wings, (which is so economical when you making over 50 at a time) to baked wings, Italian 4 flavored wings, wing stew, and surely you wouldn't want to miss my beer baked chicken wings!

Plus I actually made 24 flavored wings for a competition once and won a monetary prize!

Come check them out!

Scroll down for all the homemade dipping sauces you will ever need in my recipe card below!

These are chicken wings dipping sauces for fried wings, grilled wings, baked wings. The sauces are Asian, American, Italian, French anything from sweet to savory. There are over 18 wings made baked fried grilled with all different sauces to dip them in recipes


Mini Fresh Pumpkin Turnover Recipe

Monday, October 18, 2010
These mini pumpkin turnovers are a delightful treat, great with coffee, tea and a nice surprise in anyone's lunch box!

We just love turnovers all year long.

I know when you think of pumpkin, you think of fall immediately right?

Well, for pumpkin lovers like us, we love it all year round.

In fact, we grow pumpkins, freeze it in baggies and have it all year round because we love these turnovers so much!

If you're not so fortunate to grow them, by them at the end of the season, they are inexpensive and check out my instructions for cooking them.

Oh, and if you love pumpkin seeds roasted, don't miss this recipe!

You too can learn how to make small pumpkins easily in a slow cooker and fresh the pulp for the best desserts year-round!

This is homemade pie dough filled with pumpkin filling and made into turnovers


Chicken Skewer Appetizer with Peanut Butter Dipping Sauce

Saturday, October 16, 2010

2 boneless skinless chicken breasts sliced in chunks or strips or pork tenderloin cut into chunks is awesome with this sauce too!
1 teaspoon  olive oil or sesame oil
1 teaspoon soy sauce
1 garlic clove minced
1/2 teaspoon red pepper flakes for some heat
salt and pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar or balsamic vinegar
canola oil for frying
Toss chicken in sesame oil, soy sauce, garlic, and 1/4 teaspoon red pepper flakes. Season with salt and pepper. Thread skewers with chicken strips or chunks.
Make dipping sauce.
Whisk in a small bowl, peanut butter, vinegar, and 1/4 teaspoon pepper flakes add 2 or 3 tablespoons of water.
Heat your grill or  grilling pan on high. Cook chicken until cooked through completely. Serve with dipping sauce.

Chocolate Nutella Banana Crepes with Kahlua Fudge Sauce

Friday, October 15, 2010

Chocolate Nutella Banana Crepes with Kahlua Fudge Sauce


Mexican Chicken Rice with Picante Sauce

Tuesday, October 12, 2010
One of those quick meals that has everything in one dish and has all the flavors of a good cacciatore style but with a mexican flair for sauce. Serve with warm tortilla chips,  and a nice glass of Sangria, to make your meal  complete.

The sauce is nice and thick and sticks to the rice and full of flavor.    Perfect for our family as we love Mexican style foods!

                                          A delicious sauce full of flavor!

Here a great recipe!

1 16 oz can of mushrooms sliced or fresh mushrooms sliced
3 green bell peppers cleaned and sliced
1 clove minced garlic
2 cups of long grain white rice cooked
4 boneless chicken breasts cut into strips
1 jar of  medium heat  Picante Sauce
1 16 oz can tomato sauce
olive oil
1 teaspoon garlic powder
1/2 cup Burgundy wine
1/2 teaspoon black pepper, salt, oregano and parsley

optional:  shredded cheddar cheese and black beans, black olives sliced, sour cream

In a large fry pan, saute Chicken in olive oil, garlic, mushrooms and peppers for 4 to 5 minutes. Add sauces, spices, wine. Cook for 25 to 30 minutes till Chicken is cooked, if it gets too thick add more wine. Serve over cooked white rice. Optional:  Top with shredded cheese,  black olives and get creative by using a tortilla bowl filled topping with salad fixings and sour cream,  what a meal! Also using flour tortilla wraps you can have leftovers by using this filling.

+claudia lamascolo  Author

Baby Bella Mushroom Tilapia Marsala

Tuesday, October 5, 2010
A very mild white fish, baked with mushrooms and  flavored breadcrumbs, swimming in a buttery marsala sauce.

4  Tilapia Filets
1 cup sliced  baby bella mushrooms
1/2 cup of Italian flavored bread crumbs
4 tablespoons of butter melted
6 tablespoons of extra virgin olive oil
1/4 cup of Marsala Wine
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons grating cheese
fresh chopped parsley for on top of fish

Place  fish laying flat in an oil sprayed 2 inch baking dish. In a bowl mix bread crumbs,  grating cheese, garlic, spices, and 3 tablespoons of olive oil. Top each piece of fish with breading mixture then mushrooms.  Sprinkle chopped parsley on top of each piece of fish. In a seperate bowl, mix Marsala, butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle more butter sauce over fish.

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

Printable Recipe

Best Waffle Recipe Coconut Macadamia Nut Waffles

Monday, October 4, 2010
Hawaiian Style Waffles, coconut syrup, macadamia and coconut? Amazing!

For us this is a fabulous waffle recipe, not only are the memories of these and our trip last long in our mind ,but the smell lingers in your home while they're cooking!
 A few years ago, my husband and I were lucky enough to take our second trip to Hawaii. Every morning at breakfast we had these waffles with fresh coconut syrup. I have tried to recreate the recipe for years now and have never been able to master this one until now. It's a little effort but well worth it! If you love coconut and macadamia nuts, this one's for you...The longer you cook these the crispier they will be. If you like soft, then don't over cook them.

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1/2 teaspoon salt

2 egg whites
2 egg yolks
2 tablespoons finely grated coconut ( I just put it through the food processor)
1 teaspoon vanilla extract
2 cups milk
6 tablespoons butter, melted
Preheat a waffle iron according to manufacturer's instructions.
In a large bowl mix the flour, baking powder, sugar, and salt together in a mixing bowl, set aside. Beat egg whites until foamy in a separate large glass or metal bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl, beat in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just blended.
Cook the waffles until golden brown.

Macadamia nuts
shredded coconut
coconut syrup see below

Coconut Syrup
8 tablespoons butter
¾ cup coconut milk
1 cup sugar
½ teaspoon baking soda
1 teaspoon vanilla or coconut extract
2 tablespoons of shredded coconut (put through food processor)

Place butter, milk and sugar in 2 quart pan. With range on medium heat, dissolve sugar and melt butter. Boil for one minute. Remove from heat and add baking soda and flavoring. It will foam up give this a few minutes before serving to go down.

Printable Recipe

Crockpot Mac and Cheese

Sunday, October 3, 2010
Mac and cheese made in the crockpot is so easy. I always make this for a quick side dish. It's great to bring along for family gatherings, everyone asks for this recipe.

Crockpot Mac and Cheese

Crockpot mac and cheese......so easy 1,2,3

8 ounces elbow macaroni or spirals (as shown), cooked and drained...you can use dry pasta but will have to add enough milk to cover pasta so you can't see it in the crockpot. Either way this works, have tried both and they both come out great!
1 (12 ounces) can evaporated milk or half and half
1-1/2 cups milk
2 eggs
2 cups shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
1 can cheddar cheese soup
4 tablespoons of cream cheese
4 tablespoons of butter
4 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp parsley

*1/2 cup Italian flavored bread crumbs mix in 2 tablespoons melted butter for topping

Preparation:Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, soup, eggs, add cheeses. Mix well. Sprinkle 1/4 cup bread crumb topping, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until before macaroni has finished cooking.