Leftover Crockpot Turkey Cannellini Soup

Tuesday, November 29, 2011



A hearty soup with lots of flavor. The turkey just accents it more. A blend of pureed vegetables gives this one a comforting bowl of warmth during the cooler season, the family loves this one~

 2 cups or more of leftover turkey cut into chunks
1 pound of fresh cannellini beans or 2 cans drained and rinsed
3 stalks celery with leaves
1 cup finger carrots
1 whole beefsteak tomato
1 bell pepper cleaned and seeded
4 whole garlic cloves cleaned
1 - 49 ounce can of chicken broth or homemade stock
2 cups cooked ditalini  and drained or your favorite pastine suggestions:  orzo, acni de pepe, rice, broken up linguine

In a 5 quart crockpot add the broth and turkey.


 In the meantime take the carrots, tomato, pepper, garlic and celery and puree in the food processor until small chunks reamin and starts to make a paste.
Add the to broth. Mix in the beans. Cook on low 6 hours or high 4 hours. Add cooked pasta of choice, we like ditalini. Serve with grating cheese and breadsticks.

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Classic Italian Baked Ziti Recipe

Monday, November 28, 2011


No matter what kind of pasta you use whether it's ziti, penne, rigatoni or bow ties, this classic dish is the ultimate comfort food and all kids and adults go nuts for it here in our Italian family.
Easy to throw together and for outings place in a slow cooker on warm to bring along for any family picnic or function. This is always a great choice!








Traditional Sunday Sauce or store bought around 3 jars of your favorite
2 pounds cooked Sausage and Meatballs mashed together

4 cups Mozzarella Shredded
Grated Pecorino Romano Cheese
Fresh Parsley for garnish

Ricotta filling:
 2 lbs Ricotta Cheese mixed with 2 eggs beaten, 1/4 cup grating cheese, 1/2 teaspoon minced garlic or use  granulated garlic powder, salt and pepper to taste and a handful chopped fresh Italian parsley.

2 pounds Ziti Macaroni cooked  in salted water and drained to package instructions we like Al dente



Cook pasta, drain. In a large baking dish start to layer with pasta, add ricotta on top, more pasta then sauce, crushed meat mixture, some mozzarella, some grating cheese, more sauce. Continue layering with pasta, ricotta, meats, sauce and cheeses until all used up, ending with mozzarella cheese, more grating cheese and garnish with fresh parsley. Bake at 350 degrees until the  cheese is bubbling and melted.


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Leftover Turkey Tortilla

Saturday, November 26, 2011



2 cups shredded cheddar or favorite mexican cheese blend
1 (2 ounce) can sliced black olives
1/4 teaspoon garlic powder, cayenne pepper, and chili powder
24 (6 inch) flour tortillas
 1  bottle of taco sauce or  a (19 ounce) can red enchilada sauce
 4 cups cooked turkey, chopped
1/2 cup chopped cilantro
optional: chopped jalapeno peppers
Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.

In a small bowl, combine the cheese, spices and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and just warm each side. Remove and dip in sauce to coat on on side.
Add turkey, olives and cheese mixture to center of tortilla, roll and place in the prepared dish. Sprinkle with more cheese on top.  Place into a baking dish and bake until cheese is melted.   Bake time is around 20 minutes.
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Caramel Apple Upsidedown Spice Cake

Friday, November 25, 2011

A caramel apple upside down spice cake it was amazing! Easy to throw together and was a huge hit. Sometimes you just have to use a cake mix when you're in a hurry and fool everyone that it wasn't made from scratch. This semi homemade cake will do the trick for sure and it's super yummy!




this is semi homemade caramel apple cake. This cake is made with a spice cake mix and apple pie filling and just like a pineapple upside down cake made with apples and cinnamon with caramel instead

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Very Old Style Chocolate Chip Cookie Recipe

Wednesday, November 23, 2011
One I have made for years and it never fails me, there are tons I have tried but always come back to this one, hope it becomes your all time favorite too!
Hard to resist a good chocolate chip cookie



The recipe is pretty simple, but I do believe the secret is to not cook too long. When they are slightly set browned only on the edges, then they are cooked, they still stay soft and simply melt in your mouth with the buttery gooey goodness.
So here it goes...

1 cup of unsalted butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup of sugar
1 tablespoon pure vanilla extract
1 egg
2 1/2 cup cups flour
1 teaspoon baking soda
1/2 teaspoon salt
(Variations 1: 2 1/2 cups flour, chilled dough, flatter cookie) shown
(Variation2: 2 3/4 cups flour, no chilling, higher cookie)
2 1/2 cups of chocolate chunk chips ( use chunks not chips) plus
Optional variations add (1/2 cup) walnuts, pecans, pistachio, cashews, coconut,  peanut butter cup cut in chunks, snicker bars, macadamia nuts, or a combination of several in 1/2 cup increments.
Line two baking sheets with parchment for easier removal (optional).

Cream the butter with brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour., baking soda, salt and lastly the chocolate chunks or other variations of choice.  Chill dough for an hour. Form into rounds, the size of a golf ball and place two inches apart on a baking sheet. The baking sheet should be high-quality pans that evenly bake, if you haven't invested in them you won't be sorry.
Bake in preheated oven 350 until just set, still light in color, over baking will make hard cookies. Cool for one minute and remove from pan on a wire rack or flat surface onto wax paper.
These will seem underdone but will set up as they cool.
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Grandma's Fresh Apple Lattice Pie

Tuesday, November 22, 2011


Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a  knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel.

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup regular sugar
1/2 cup packed brown sugar
1/4 cup water
8 Mcintosh, Cortland or Granny Smith apples - peeled, cored and sliced

Crust:
2 cups flour
1/2 teaspoons salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board to cut.
Melt butter in a sauce pan. Stir in flour to form a paste. Add sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.
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Marshmallow Yam Bake

Sunday, November 20, 2011
4  freshly cleaned and peeled yams or sweet potatoes cubed
2 tablespoons canola or vegetable oil
1/4 cup butter

1/2 cup pure maple syrup
1/3 cup brown sugar
Salt and black pepper, to taste

  mini marshmallows
 Optional: maraschino cherries
 parchment paper
Preheat the oven to 350 degrees .
Peel the yams and cut them in cubes or chunks
Use 1/4 of the oil to grease a 12 x 17 inch baking pan lined with parchment paper, coat the yams.
Sprinkle them with salt and pepper and arrange them in the baking pan, flat side down.
Roast for about 40 minutes or until they are, fork tender.
Remove the baking pan from the oven, dot the yams with butter, and pour maple syrup over them.
Sprinkle brown sugar over the yams and bake them or another 10 minutes.
Remove the baking pan from the oven, baste the yams with the liquid in the pan,  place into a pie dish or casserole dish then sprinkle the marshmallows over the top and cherries if using.
Broil a few minutes or until the marshmallows have browned.
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Brined Smoked Turkey Breast with Bourbon Sauce Recipe

Saturday, November 19, 2011
Smoked Turkey is one of our newest favorite alternatives for cooking. Of course we still love our family Traditional Baked or Deep Fried Turkey...we just love them all!




how to brine and smoke turkey breast


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Italian Mushroom Pepperoni Sausage Four Cheese Pie

Wednesday, November 16, 2011
Our first course before a most holiday meals... (of course there are 12 more in an Italian household) this is one of our 
holiday Easter Pie appetizers


Italian Mushroom Pepperoni Sausage Four Cheese Pie

1/2 lb hot loose italian sausage cooked and drained
1 pastry crust deep dish
12 slices of pepperoni chopped
1 small can mushrooms drained
1/2 cup grated parmesan cheese
eggs
1/2 cup ricotta cheese
1/2 cup whipping cream
1 teaspoon oregano, parsley 
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone

In a medium size bowl beat eggs and cream together. Add all cheeses, mix in meats, seasonings together. Pour into pie shell and bake at 400 degree hot oven,  until browned on top around an hour. Serve warm.


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Chocolate Silk Pie with Frangelico

Tuesday, November 15, 2011
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

1 1/2 packages crushed graham crackers( reserve 1/2 cup) or use a deep dish pie crust baked and cooled
2 Tablespoons melted butter
1 tablespoon sugar
1 shot glass of Frangelico

In a medium size bowl add crushed crackers. melted butter and 1 tablespoons sugar. Press into a pie plate. Pour the Frangelico on top of whatsever crust  you use evenly. Set aside.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and thickens. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm , stirring occasionally.
In a small bowl, beat and cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and crushed reserve graham crackers and or chocolate shavings or chunks.
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Amaretto Garlic Butter Brussel Sprouts

Monday, November 14, 2011


A Holiday favorite of mom's, she was an Amaretto lover and anything with sliced almonds... you can add, pine nuts, or pistaschios, we even tried hazelnut with Frangelico, oh so delicious too!
1/2 pound brussel sprouts cleaned and ends cut off
2 large cloves of sliced garlic
2 tablespoons unsalted butter
2 tablespoons sliced almonds
1 tablespoon olive oil
1 tablespoon Amaretto
sea salt
black pepper
Saute in a large fry pan heated oil, garlic and 1 tablespoon butter till garlic is golden. Remove garlic ( set aside in a bowl, big enough for the sprouts) Add sprouts back to the fry pan,  add almonds. Saute till golden on both sides about 15 minutes or to your taste. Add to saved garlic, rest of butter season with sea salt and pepper and Amaretto.
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Pumpkin Macadamia Coconut Waffles

Sunday, November 13, 2011

This is my favorite season is fall. These Pumpkin Macadamia Coconut Waffles . These are just perfect to start off the fall with!










 

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup fresh or canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
macadamia nuts
shredded coconut
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well
Gently fold in the flour mixture.
Cook according to your waffle iron directions.
Making sure they are golden brown.
These are served with maple syrup, topped with macadamia nuts and coconut .


Didn't see one you were looking for?

Try some of these other Pumpkin recipes:

Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
I   LOVE PUMPKIN!!!!!
Enjoy the wonderful holiday season with love!!
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French Mini Pumpkin Breakfast Puffs

Saturday, November 12, 2011
These are delicious little cinnamon pumpkin mini muffins. The perfect fall threat!
"Thanks for stopping by!"
Kind regards, Claudia





Adapted from The Cilantropist  (I used more sugar as they were not sweet enough for us and more spices)

1 cup of pumpkin canned or 1 cup  Fresh pumpkin puree 
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice 
1 cup brown sugar
1/4 cup regular sugar 
1/2 cup  canola oil
2 large eggs, lightly beaten
 1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Optional: add  1/2 cup raisins, chocolate chips or nuts

cinnamon and sugar mixed for the tops

melted butter to brush on top



Mix all the above ingredients until well combined, batter will be thick adding the optional items last.Preheat to 350 degree oven.  Heavilly spray each muffin tin or using mini tin paper liners. Bake till golden or centers are clean with a toothpick around 20 to 25 minutes.

 Brush with melted butter and sprinkle with cinnamon sugar while warm.

For more recipes using pumpkin see links below:

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

22

Homemade Pizza with Roasted Peppers and Sliced Tomatoes

Friday, November 11, 2011


1 Fresh pizza dough recipe click here or store bought
Roasted peppers click here or store bought from a jar
Fresh plum Roma tomatoes sliced or any sliced tomatoes available
Fresh Buffalo milk mozzarella in the fine cheese sections of your supermarkets
(Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cows, sheeps or goats milks. The flavor is wonderful. It does make a huge difference in flavor. )
Pecorino Romano cheese
 1 Recipe or jar marinara sauce recipe click here
 dried oregano

Spread dough out on greased pizza pan.  Let rise 1/2 inch thick. Bake on 400 degree oven for 15 minute. Remove from oven.  Top lightly with sauce, roasted peppers, sliced tomatoes, fresh mozzarella slices, oregano and lots grating cheese all over the top evenly . Bake on 430 degree hot oven until cheese on top is bubbly and brown.

Note: this dough is cooked twice so it won't be soggy, the first time is to seal the top, after you put all the ingredients on it precooked, it won't sink and will evenly bake.

Optional: you can add any meat you would like or fish such as shrimp. Everything taste great in combination with the roasted peppers.
21

Brown Butter Apple Cake Recipe

Thursday, November 10, 2011
Here is an easy cake using buttermilk and browned butter.

An easy cake with a gourmet taste!





37

Butter Pecan Pound Cake Mix Recipe

Wednesday, November 9, 2011




1 (18 1/4 ounce) box butter pecan cake mix
1 cup chopped pecans
3/4 cup water
1 teaspoon vanilla
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 (8 ounce) container sour cream
3 eggs, slightly beaten
3/4 cup canola oil

Beat everything together in a bowl for three minutes with a hand mixer. Pour into a greased bundt pan, bake at 350 for one hour.
17

Baked Buffalo Style Chicken Empanadas Recipe

Tuesday, November 8, 2011

3/4 pound cooked chicken, diced in small pieces
1/3 cup chicken buffalo wing sauce
1/4 teaspoon garlic powder, cayenne pepper, pepper
2 tablespoons olive oil
 1 or 2 packages refrigerated buttermilk biscuits depending on how many you need
1 cup shredded sharp cheddar
1/4 cup thick blue cheese dressing
1/4 cup whipped cream cheese
1 egg beaten for the tops
Preheat oven to 375 degrees.



Saute chicken in oil and seasonings over medium-high heat until no longer pink, stirring frequently.
Combine in a medium bowl, chicken, blue and cream cheeses, add wing sauce mixing all together.
On a floured board, roll out each biscuit into 6 inch circles.

Put about 1 tablespoon mixture on half of each circle.

Sprinkle with shredded cheese and fold the one side of the circle sealing the filling crimp edges with a fork.   Place on parchment paper-lined cookie sheet. Brush with beaten egg yolk.
Bake 12-14 minutes or until golden brown on 350-degree hot oven.
22

Cake Mix Spice Cookies with Pumpkin

Monday, November 7, 2011
In a hurry this holiday season? Try this easy cake mix recipe adapted from our local supermarket. The bakery girl told me it was two ingredients the cake mix and pumpkin. I adapted it adding the chocolate, spices and frosting. A huge hit at the office and the family just loved them, so easy for anyone to make these.


Soft Pumpkin Cookies... moist, cake-like cookies that are a perfect treat for Autumn and holiday gatherings! Here's the recipe! Enjoy.....







17

Pumpkin Fritters Recipe

Sunday, November 6, 2011






Pumpkin Fritters

 1 cup pumpkin puree (fresh recipe click here)
 1 egg, lightly beaten
 1 cup all-purpose flour
1/4 cup sugar
 1 teaspoon baking powder
 1 teaspoon cinnamon
 pinch of nutmeg
 1 teaspoon salt

 4 cups canola oil for frying

Topping:
Confectionery sugar

In a medium bowl, combine pumpkin, egg, flour, sugar,  baking powder, spices, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees. Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately with sifted powdered sugar on top.

For more pumpkin recipes see links below:

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

16

Homemade Italian Sausage Mom's Recipe

Saturday, November 5, 2011

Homemade Sausage baked in the oven with roasted potatoes or just make patties out of it with peppers and mushrooms grill , baked or fried.




18

Potatoes Cheese and Sour Cream Casserole

Wednesday, November 2, 2011
Easy side dish even delicious at breakfast!

 (2 lb) paper thin sliced potatoes or frozen hash brown potatoes thawed
1 can cream of chicken soup
1/2 cup melted butter
1 pint sour cream
8 ounces shredded cheddar cheese
1/2 teaspoon garlic powder
cayenne pepper to taste
1 package crushed butter flavored cracker crumbs mixed with 1 tablespoon melted butter
In a large bowl, mix all ingredients together.
Bake in a 9"x13" glass dish for one hour at 350 degrees
Put crushed crumbs  on top, sprinkle with more cheese if you like and  bake an additional five minutes.
 
Variations: add 1 cup of meat to mixture,  chopped cooked  ham, cooked bacon or pepperoni.
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