Amaretto Cheesecake Cupcakes with Fresh Fruits

Monday, January 31, 2011
Fresh raspberries or strawberries you pick... Amaretto in cupcake tins making them little mini cheesecakes. Perfect for those summer outings or great take alongs for those road trips, just bring the topping in a separete bowl and add last, these travel well on ice always be safe and keep them cold.

This make around 24 mini cheesecake cupcakes. Perfect for a quick dessert that will wow your friend, co workers, or family. Great to take on picnics, will be an asked for recipe everytime.

The batter is really thin, it helps to use a gravy ladel to spoon it into the cups.

The graham cracker crust has a nice spice added to it by using the cinnamon flavored crackers.

2 packages 8oz  each of cream cheese softened
2 eggs
2 tablespoons Amaretto liqueur
1/2 teaspoon almond extract
1/2 cup sugar plus 1 tablespoon
1/2 cup crushed fine almonds
1 package of almond flavored cookies crushed or  cinnamon flavored graham crackers crushed (about 1 1/2 cups of crumbs.)
1 stick cut in half of butter or margarine melted (use only 1/2 the stick)

Melt butter in microwave or stovetop in a pan and mix melted butter into a bowl with crushed graham crackers and almonds ( I put mine into a food processor till fine for both the almonds and crackers). Mix all together till mixed. Add paper liners to cupcake tins. Put a teaspoon of mixtures into each cup and press down with fingers.
In a seperate bowl mix cream cheese, eggs, sugar and flavorings and beat till smooth and creamy no lumps.
Using a ladle spoon onto crust. Bake at 350 till the center is solid around 25 to 30 minutes.

Top with fresh fruits of your choice, suggestions would be strawberries, raspberries, peache slices. For a shiney glaze,( microwave a jelly that matches the fruit of choice) till melted and brush on fruits.
Printable Recipe

Mexican Cornmeal Baked Chicken Wings With Pace Picante Salsa

Friday, January 28, 2011

Coating for wings:

2 1/2 pounds chicken wings
1/4 cup cornmeal
1 envelope taco seasoning mix
2 teaspoons dried parsley flakes
3/4 teaspoon salt


 In a resealable plastic bag, combine the ingredients. Add chicken wings, a few at a time, and shake to coat.

Place in a single layer on two greased cookie sheet style baking pans. Bake at 350° until the wings are crispy or on the grill  if you live in an area you can grill all year.

Salsa sauce:
1 jar Mild Pace Picante Salsa
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Take 1/2 cup of pace picante salsa add lime juice. Serve with chicken wings, pour sauce directly over wings, or use as a dip,  garnish with cilantro.
Want more Chicken Wing Recipes?  Click Here

+claudia lamascolo  Author

Italian Sauce Wings, with Mushrooms Chickpea's and Peppers

One of my  late dad's favorites, easy and finger licking good!

This is actually a funny story. Dad use to make these all the time, long after his mom passed away. Every time he made them, he would say, the sauce isn't right until your fingers stick to the napkin after eating the wings. He literally would have tiny pieces of napkin stuck to his fingers, that's how he knew the sauce was thick enough and had that texture grandma made.  I will always remember that, so make sure you have thick, stick to your fingers sauce here!

2 bell peppers cut in strips
1 can garbanzo beans
1 large can of tomato sauce
1 teaspoon chopped parsley
1/2 teaspoon oregano
salt and pepper to taste
pinch of cayenne
1 lb mushrooms
1/2 cup burgundy wine
1 clove minced garlic
extra virgin olive oil
8 to 12 fresh or frozen thawed wings
In a large saucepan, saute wings  and garlic in 4 tablespoon of olive oil till golden brown on each side. Add garbanzo beans, and stir. Add sauce, wine, herbs, mushrooms to pot. Simmer at least 1 hour, till sauce thickens. Serve in bowls with Italian bread.
More wing recipes?   Click here

Cajun Shrimp with Linguine and Creamy Parmesan from Grumpy's Honeybunch

Thursday, January 27, 2011
 Click > Cajun Shrimp with Linguine and Creamy Parmesan Sauce  The Life's and Loves of Grumpys Honeybunch
This is Shelby's version of a recent post on Chicken with Bow Tie Pasta and Creamy Parmesan Sauce Her adaption with shrimp and linguine is perfection and a seafood lovers dream!  That's her awesome picture above... please hop over to her site, just click on the recipe name and see her fabulous blog. It has crisp clear photo's, wonderful easy to follow recipes, a wonderful read and she is a constant supporter in the blogging world. If you haven't experienced  Click > The Life's and Loves of Grumpys Honeybunch your missing out~ thank you Shelby for posting this wonderful version. I can't wait to try your's. Shrimp awaits me Shelby, this is going to be awesome!

Grandma Victoria's Baked Chicken Mushroom Pomodoro with Penne Guest Post

Wednesday, January 26, 2011
I was honored when Cajun Chef Ryan asked me to guest post! He has so many wonderful creations, delicious recipes but most of all one of the kindness supporters in blogging! Everyone that reads his blog and follows him will see the genuine traditional foods values he has. Mardi Gras is huge and he has fabulous recipes in tribute of that festive occasion! Love the culture behind his blog. A great read, wealth of information and you will have a unbelieveable culinary experience...

Grandma Victoria's Baked Chicken Mushroom Pomodoro with Penne
Chicken sliced thin, with a buttery white wine sauce, peppers, cherry tomatoes, mushrooms sprinkled with Italian flavored bread crumbs, over penne.

If you would like the recipe and the scoop on how to make this,  go on over to ( Click on link) > Cajun Chef Ryan's Blog to see yours truly's guest post today, you won't be sorry,  you'll stumble across many  new wonderful recipes there he has created that will enhance your menu's!


Italian Style Shepherds Pie Recipe

There are some times in our lives we really need our comfort foods. Sitting here today with a new( what seems as a common obstacle to face these days) my wonderful fun loving husband had his job eliminated.  Not something you ever really are totally prepared for, downsizing, company realignments and job eliminations continue to be an everyday occurrence. We are thankful it wasn't worse news as we will recover from this a bump in the road of life. But in this country the most stressful times can be the most common life changes that we just need some comfort foods.  So, it's our turn. I am thankful we have been blessed for so long with many years of stable incomes, but now, we look to the future with hopes to see an end to this struggling economy.

Now your probably thinking, she's got to be kidding me Italian Shepherd's pie? Well, you know I had to adapt it Italiano style right?  Did I tell you garlic was good for you? Italian vegetables seem to always end up somewhere in our family here's our version, we love it and we are celebrating a new beginning. A new future with hope and we will get through anything because we together will find a way too. Family, good friends and determination not to let this get us down. So when times get tough,  the tough get cooking, just a little more frugal but it's great therapy!

Layered with zucchini, mushrooms, corn and mash potatoes fill this meat crust.

1/2 pound ground hamburger, lamb or turkey or use leftover cooked chicken ground in the food processor
1/4 cup tomato sauce
2 tablespoons chopped green bell peppers
1/2 teaspoon garlic fresh minced and powder
black pepper and salt to taste
1 tablespoon grating cheese
1 egg
1/4 Italian flavored bread crumbs
Mix this all together in any order all in one large bowl, then line a pie plate with mixture, bake at 350 till browned. Drain oil off the top by using several paper towels to absorb any grease and proceed to fill with recipe below.

2 cups of  Roasted garlic mashed potatoes, plain or Italian Cream Cheese, Herb Parmesan Mashed Potato Recipes ( just click on the highlighted and underlined to get the recipes)
1/2 cup canned or frozen corn
1/2 cup grated zucchini
1 1/2 cup shredded four cheeses
1 can, jar or beef flavored gravy
1/4 cup of sliced mushrooms
grating cheese

Fill baked meat crust with potatoes. Next add, zucchini, mushrooms then corn, season with a sprinkle of garlic powder, cayenne pepper black pepper, parsley and salt Add grating cheese all over the top. Top with gravy, add shredded cheese over the entire top and bake for 1/2 hour on 400 till cheese is brown and bubbly.


Italian Cream Cheese Herb and Parmesan Mashed Potato Recipe

Tuesday, January 25, 2011
Always goes great with Ham, Pork or Poultry~ not much to say these go great with every meat! Even leftovers are great to use in croquettes or topping for a Sheperd's Pie!

 5  creamy white boiling potatoes peeled cut up and boiled till soft
 1/2 teaspoon minced garlic
 4 tablespoons sour cream
 3 tablespoon cream cheese
 1 stick of butter
1/2 teaspoon each, parsley, garlic powder, salt, pepper
1/4 teaspoon oregano, basil and dash of cayenne pepper
1/4 cup of grated Parmesan cheese
 1/2 cup milk, heavy cream, half and half (light or regular any will work fine)
Italian bread crumbs and shredded mozzarella optional
In a heavy industrial mixer, add cooked potatoes, sour cream, cream cheese, herbs, 1/2 stick of butter and garlic. Beat till smooth, add a little milk at a time to reach desired consistency.  Top with a Tablespoon of butter and more parsley and cheese.Optional:( Sprinkle with Italian Bread crumbs mixed with melted butter for a crunchy topping)... Bake in the oven or microwave until reheated.

Cannoli Tarts Recipe

Monday, January 24, 2011
Mom was the best baker and her cannoli tarts were the perfect substitute when we had company. You can prepare these quick cannoli tarts that still has the same great taste. The cups are baked not fried!

Cannoli Tarts Recipe


Italian Parmesan Style Meatloaf

Sunday, January 23, 2011
Little Italian Style Meatloaves perfect for game day and any party appetizers!

Make small individual loaves your kids will love these!
Italian Parmesan Style Meatloaf

1 1/2 pounds ground beef or ground turkey
2 eggs, beaten
3/4 cup dry Italian style flavored bread crumbs
1/4 cup tomato sauce or ketchup
1/4 grating cheese
1/4 teaspoon of cayenne pepper
1/2 teaspoon worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed (optional)
2 cloves of minced garlic
1/2 teaspoon garlic powder
1 diced tomato
1 1/2 cups shredded mozzarella cheese
2 bell peppers diced
Preheat oven to 350 degrees
In a large bowl, mix together ground beef or turkey, eggs, bread crumbs, grating cheese and sauce. Add oregano, basil, garlic powder, half the diced peppers and 1 diced tomato. Press into loaf pan or form individual ones in the shape of footballs, top with more add more grating cheese bake till crispy looking then 15 minutes before cooked add more fresh chopped garlic, mozzarella,( optional: peppers and tomato,) cover loosely with foil till cheese is melted and serve.

Bake in the preheated oven approximately 1/2 hour remove foil until browned and crisp on top.
Printable Recipe

Frosted Cranberry Orange Cookies

Saturday, January 22, 2011
Frosted Cranberry Orange Cookies

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon of cinnamon (I used more since we love it!)
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

Drizzle Glaze
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Preheat the oven to 375 degrees 

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda, cinnamon and salt; stir into the orange mixture. Mix in cranberries, walnuts . Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Cool. cookies on a wire rack.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Baked Italian Chicken Wings

Friday, January 21, 2011


Cream Cheese Banana Cranberry Orange Bread

Thursday, January 20, 2011
I cut this while it was warm, added some  butter . While this bread is tasty it's not my favorite.
I think the cream cheese and banana makes this heavier than I would prefer.

Fresh cranberries in season, or dried works fine... I used the whole bag!

3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups bananas, mashed (about 1 1/4 lbs. or 4 medium)
1 cup pecans, chopped, toasted optional
1 teaspoon grated orange peel
1 cup of fresh or dried cranberries
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine cream cheese, sugar and butter mixing well. Blend in bananas and eggs. Add remaining ingredients; mix well until moistened. Pour into 2 greased and floured pans. Bake till toothpick is clean in the center, at least an hour or more depending on the size pan.

After bread is cooled if you would prefer a glaze this is the glaze to go with it, we like it plain.

1 cup powdered sugar
3 tablespoons orange juice, fresh
1 teaspoon orange rind, grated
Mix together and drizzle over bread.

Chicken Parm Pizza and More

Wednesday, January 19, 2011
                                                                  Curts Delectable Blog

Chicken with Bow Tie Pasta and Creamy Parmesan Sauce

Monday, January 17, 2011
Creamy garlic cheesy sauce, with a little heat in there, the spicy chicken really compliments this dish.
Quick and easy to make in a hurry!
4 boneless chicken breasts sliced in strips
1/2 teaspoon each paprika, pepper, garlic powder
1/4 teaspoon cayenne, pepper, salt

olive oil for frying:

In a large frypan heat olive oil. Saute chicken and spices until browned and tender set aside. Make sauce recipe below, and in the meantime boil water for pasta below.
1 lb bow tie pasta boiled to preferred doness,  tossed in 4 tablespoon of butter and a few tablespoons of parmesan cheese  set aside

 Cheesey Garlic Sauce
1/2 cup parmesan cheese grated
1 cup heavy cream
2 tablespoon butter
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
white pepper to taste
1/2 cup chicken broth
In a medium saucepan add broth, butter garlic, pepper, bring to a boil. Add heavy cream, cook till thickens and creamy. Stir in cheese. Pour over chicken and pasta. Sprinkle with parsley and serve.

Johnny Cakes Island Style St Maarten and Bahama's Recipe

Sunday, January 16, 2011

Baked or Fried this is a Carribean style donut, but served as breakfast with lunch or dinners on the Island!

Fried Johnny Cakes Recipe from St. Maarten
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoon salt
2 tablespoon sugar
1/2 cup shortening
2/3 cup water or milk, or enough to make dough

Mix dry ingredients together. Cut in shortening, or rub in with fingers. Add water or milk slowly, just enough to make soft dough. Knead a few times until dough is smooth and holds together. Let rest for 10-20 minutes. Shape into round pieces and flatten on a board with a little flour,( They also put a hole in the middle, that's how they looked when we went there I didn't do that here) then prick with fork. The oil must be hot  before frying or use a fry daddy. Fry at medium-high heat,  turning several times, until brown and crusty on both sides. Frying time usually takes around 15-20 minutes. You will need to drain them on paper towels, then cover them with a towels to rest around 10 minutes.
These are not too sweet, but intrigued me when we went on our cruise excursion. This lady was nice enough to tell me how to make them. Similar to a donut, just not sweet. Goes really good with any meal. These are found all over the Islands. Johnny Cakes is not unique to Jamaica. Versions can also be found in the Eastern Caribbean islands as well as places like Turks and Caicos, Cayman Islands and St. Croix.

We took quite a few excursions to see the different Islands, this was St. John's

Johnny Cake Recipe from Bahama's
Makes 1 8-inch cake

2 cups all purpose flour
1 teaspoon salt
3 teaspoons baking powder
½ cup cornmeal
¼ cup sugar
3 teaspoons oil
About 1 cup water or milk

Whisk dry ingredients together, and then add oil and enough water or milk to make very thick dough and  knead (about 1 cup). Place in a greased 8 inch baking dish or an 8 inch greased cast iron pan. Cover loosely with plastic wrap and let rest for 30 minutes. Bake in a 375 degree preheated oven for 30 minutes, or until golden brown. Serve in wedges or slices with butter or honey.

Of course for all my Italian readers, you know we are accustomed to (click on  Fried Dough )aka Pizza Fritta, this was quite a change, its always nice to see and experience different cuisine...
 Italian Pizza Fritta what we grew up with,  on a family traditional Sunday morning, Ciao.

Pecan Crusted Citrus Tilapia With Rum Vanilla Butter Sauce and CSN Review

A perfect dinner party meal that will make them remember this one for a long time to come..the butter sauce is amazing on this delicate tasting fish! Always brings you a taste of spring and summer approaching a nice fresh citrus buttery rum  flavor!

 As summer approaches, it's time to start looking for Swing Sets!  Fun in the sun for the kids! I saw some beautiful swing sets to purchase from CSN, take a look, a great place to shop with more than 200+ stores, start now before summer gets here and the kids will be so happy!  I buy all my new kitchen pans, gadgets and their customer service is fantastic!! I just love to shop with them! They have an amazing assortment to fit all your shopping needs there! Happy Shopping!!

Pecan Crusted Citrus Tilapia with Rum Vanilla Butter Sauce

Preparing the fish and ingredients:
1/2 cup pecan halves 
1 (6 ounce) fresh tilapia fillets 
1 teaspoon salt 
1/2 teaspoon garlic powder, parsley
1/4 teaspoon pepper
3 tablespoons butter

Sauce for the fish:
Vanilla  butter rum sauce:
3 tablespoons butter
1 garlic clove, minced
2 tablespoons rum
2 tablespoon Pure Vanilla
2 tablespoons fresh lemon juice 
1 tablespoon fresh orange juice
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoons salt
lemon wedges and parsley sprigs


Place pecans in food processor until very fine. Sprinkle fish fillets with salt, garlic powder and pepper.
Melt butter in large nonstick skillet over medium high heat.
Add fish and cook 3 to 4 minutes per side until well browned and fish flakes with a fork. Sprinkle with parsley. Sprinkle top of fish with pecans.

 In a small pan,melt 1 tablespoon butter  over medium high heat.
Add  garlic and saute until soft, golden and tender.
Reduce heat to low.
Slowly whisk in rum, vanilla, juices, honey and remaining butter.
Cook, stirring occasionally, 1 minute.
Pour sauce over Fish and serve immediately.

Individual Simple Spumoni Baked Alaska

Friday, January 14, 2011
 What is ? Spumoni ice cream with Sponge cake  recipe and meringue
You can use any type of cake you want here- this recipe is more a basic rule of thumb to make this style
dessert, and the sky is the limit, whatever your heart desires!
 I've used  homemade spongecake, store bought poundcake, leftover slices of cupcakes without frosting!
Anything, any flavor, but it needs to be at least 1/2" thick. You can also use any flavors of ice cream  to experiment, my favorite combinations is pistachio ice cream with chocolate cake and meringue.

 Purchase a half gallon of store bought favorite flavor ice cream (used is Italian Spumoni click to see definition to the left) Buy or make your favorite kind of cake in a loaf  that will be easy to cut. ( For instance using a 13x9 cake pan to bake in.) A loaf style should be cut in half first.

 Slice your choice of cake into  at least 1/2-inch thick slices using a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on or a parchment paper lined cookie sheet.
Store bought pound cake can be used or homemade sponge cake recipe click here
Place a large scoop of spumoni  or your favorite ice cream on top of each cut out cake round . Freeze cake and ice cream until very hard, at least 1 hour.

While the ice cream freezes, make your meringue:
6 egg whites
1/4 teaspoon cream of tartar
6 ounces sugar

Preheat the oven to broil and place a rack 8 inches from the top of the oven.

Beat with a mixer, using the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks.Add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks.

Remove the ice cream rounds from the freezer. Place cake ice cream mounds in ramekins or leave on cookie sheet.  Quickly spread the meringue evenly over the ice cream, covering completely.
Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
A very easy simple but elegant dessert....enjoy!

Traditional Sunday Sauce The Next Generation Curt's Guest Post

Thursday, January 13, 2011
Traditional Sunday Sauce "The Next Generation", is my son's Curt's version! This has three kinds of meats, boneless fried spare ribs (shown), Italian homemade Sausage and Italian Sunday morning meatballs inside this bubbling pot of wonderful sauce. Inspired by my mom Margaret Fanelli Colenzo and Grandma Victoria Ferraro Colenzo. He took both their methods and adapted it to his own. A very thick, delicious sauce, with fresh pureed plum tomatoes, fresh herbs and lots of meat, slowly cooked for a minimun of two hours.


Easy Orange, Lemon, Lime Zest and Freezing Fresh Herbs Make Your Own Recipe

Fresher, fabulous zest you can make that lasts for  months!

I use alot of fresh herbs and fresh fruit zest in my recipes. I just wanted to share this method with my viewers. I not only love the freshness in the zest here,  the smell while you making this is a breath of fresh air in your home as well!

Here's the easiest way to make this perfect addition to many of your fabulous meals your making with orange, lemon, lime or actually any herbs as well.

Wash your fruit or herbs first. Dry them off.
Take a hand grater and grate the fruit making sure you don't go into the whites of the citrus, this is the bitter part.
Then make your piles of zest, place on wax paper or a freezer proof plate.
Freeze the zest for three weeks. This will dry it out. It is now ready to place in a glass container. Keep in a dry cool dark place in the cupboard or refrigerator. This lasts up to 6 months. Do not get this into sunlight the zest will fade although is still flavorful, it won't look nice.

Mint, basil, parsley, dill, thyme oregano all freeze well~
You can follow the same method for all green herbs, however, I freeze it after washing and throw the herbs into freezer bags and freeze until needed.. You can  also freeze the herbs  in ice water in ice cube trays and just use a cube in your stews, soups etc. Leave it in the freezer until needed. I don't dry and bottle the herbs...

Nothing better than fresh from the freezer when it's winter time!
Hope this has been an informative and helpful way to use that citrus up and preserve herbs, your going to use more of it now that you aren't paying so much for these wonderful additions to your cookies, cakes and entree's. Enjoy!

Grilled Portabello Mushrooms with Tomato Zucchini Marsala

Wednesday, January 12, 2011
I just decided it's time to make something not so heavy, comfort is one thing, but trying to take off unwanted weight is alot of work! So this is light, very flavorful and a great side dish if you wish!

 1 or more sliced  Zucchini's
 1 lb Portabello Mushrooms
 2 Fresh Plum Tomatoes
 Parmesan Cheese
 1 clove minced garlic
1/4 teaspoon garlic powder
cayenne pepper to taste (optional)
fresh parsley sprigs
a pinch of rosemary
 1/4 cup Marsala wine
 Italian flavored bread crumbs
 salt, pepper to taste
 Tin foil
 2 Tablespoon extra virgin olive oil
 cooking spray

Spread a large piece of tin foil out on a cookie sheet. Spray with lightly with cooking spray.  Start with mushrooms, add zucchini, sliced tomato. Sprinkle with parmesan cheese, bread crumbs, garlic, salt, pepper and herbs. Sprinkle with bread crumbs and more bread crumbs, drizzle olive oil over the top. Around the sides and bottom of the foil add wine, seal tightly. Place  insdie the oven on 350 till tender or on the grill, for around 15 to 20 minutes till the veggies softened. Serve immediately.


Nutella Bread Pudding Nutella is The Latest Food Craze for 2011

Tuesday, January 11, 2011
Nutella Bread Pudding!
This is the craze for quite some time and still as popular as ever  in 2011 Sold in over seventy five countries around the globe, Nutella is a hazelnut spread whose cocoa bean ingredients give the product a distinctly sweet, chocolaty taste. Originating from Piedmont, Italy, Nutella came about in 1944 when there was a shortage of chocolate due to food rationing during World War II. First made in the backroom of a patisserie by Pietro Ferrero, the spread was named ‘Supercrema’. In 1964, the recipe was perfected and the first jars, manufactured by the company Ferrero, were given their current name, Nutella (pronounced ‘new-tell-uh’, according to their North American site). A delicious, light spread with surprisingly rich flavor, Nutella first took Europe by storm. Marketed in Italy and France as part of breakfast for most Europeans, they enjoy putting the spread on various kinds of bread and croissants in place of peanut butter. All info taken off of Wikipidia. I can eat this one anytime, breakfast, lunch or dinner a great starter for a wonderful breakfast dessert!

Nutella Bread Pudding
12 slices Egg Bread or 12 slices Texas Toast Bread, at least 1 day old

1 1/2 cups Nutella
2 cups light cream or half and half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons hazelnut liqueur
1 cup sugar
4 large eggs
Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
 Make 6 sandwiches with the bread and Nutella. Cut each sandwich into 8 small squares. Pile the sandwich pieces into the prepared baking dish..
 In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.  In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.  Pour the mixture over the bread and cover the dish with aluminum foil.
 Bake on the center rack of the oven till brown and crisp on top, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
 Serve with whipped topping....and drizzle chocolate syrup on top. Enjoy!

Some others you may like:
Chocolate Nutella Banana Crepes
Nutella Rocher Hot Chocolate
Hazelnut Truffles
Nutella Milano Cookies
Nutella Chocolate Chip Bars
Nutella Madness Cupcakes

No KNEAD Artisan Daily Bread

Monday, January 10, 2011

It's true everything you read about this bread, easy, delicious and quit impressive. I have to say you must eat this fresh, it's not the same quality the next day! So whip up a batch, try it out, you won't be dissappointed... bread is my weakness. I rather eat a whole loaf of piping hot bread over any dessert! Freshly made everyday, so simple you won't believe it! 


Pureed Asparagus Garlic Butter Soup

Sunday, January 9, 2011
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream
3/4 pound fresh asparagus
2 cloves of minced garlic sauteed in 3 tablespoons of butter
 1 can of chicken broth stock, heated and boiling in a small pan
salt and pepper -- to taste
 Garnish 2 tablespoons of Italian Bread Crumbs fried in 1 tablespoon of butter
Shredded mozzarella

Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.

Set aside.

Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount chicken stock until tender, about 8 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Place in food processor to puree, pulse to desired thickness, set this  aside. Add enough boiling water to cooking liquid to make 1 cup, (this has great flavor in the liquid) add white sauce and pureed asparagus and garlic butter. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces. Garnish with bread crumbs, shredded mozzarella and serve.

Party Time Recipes and Appetizers

Saturday, January 8, 2011

New York Style Cheese Cake with Triple Berries!

Well I had to wait until after the New Year's to give my hubby a real party. This is the menu for his Birthday party. It's tough being born on New Year's Eve, not a good day to travel. Being it was a milestone birthday, I had to cook up his favorites for our family and friends this evening... so here is what we are having for his 40th birthday! Recipes are the highlighted links below just click on them!

Fruit and Cheese Kabobs with Lime Dipping Sauce
Crockpot Grape Cocktail Meatballs

Teriyaki Marinated Grilled Shrimp

Chicken Buffalo Skewers and Ham and Pineapple Kabobs

All the above kabobs are highlighted sites are for the marinades used for these kabobs. The recipes on the site to marinate these were for a minimum of 3 hours or overnight before grilling. Grill as your would normal. Indoor or outdoor grilling.