Crockpot Berry Cobbler Recipe

Wednesday, February 29, 2012

Comfort desserts at it's finest when you need them, fast and easy in the crockpot and it stays warm~! Another recipe for the busy cook!
1/2 cup all-purpose flour
3/4 cup sugar ( divided in half)
1/2 teaspoon baking powder
1 pinch salt
pinch of allspice
pinch of ginger
1/2 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk
1 tablespoon canola oil
2 cups assorted berries such as blueberries fresh, raspberries, blackberries or a combo (or use drained canned berries you can also use any fruit, I have done this with cherries also!)
1/4 cup water

In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and allspice.
In another bowl, combine eggs, milk and oil. Stir this into the dry mixture until moistened. Grease the crock pot with cooking spray or butter and spread the batter evenly on the bottom.

In a small saucepan, combine blueberries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour mixture into the crockpot and cook on HIGH for 2 hours, then turn off crock pot, uncover and let set for 30 minutes before serving. It will still be very warm after 30 minutes. Serve with vanilla ice cream or whipped cream.

Baked Broccoli Patties

Tuesday, February 28, 2012

1 bunch of  fresh cleaned steamed broccoli florets chopped in chunks or use approximately 1 lb of frozen thawed chopped broccoli washed and drained
1 1/2 cup of shredded provolone, mozzarella or fontina cheese or a mixture of all three
2 tablespoons  grating cheese (romano cheese)
3 eggs
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.
You can form small patties with a meatball scooper or by hand making into burger style patties and place on a  lightly oiled sprayed parchment lined baking sheet.
Bake at 375 degrees for 25 minutes, turning the patties after the first 15 minutes, continue baking until browned.

Microwave Potato Chips Recipe Plus Video

Sunday, February 26, 2012
My favorite snack with the healthiest ingredients. I made them, I know what's in them and these taste amazing, real potatoes, salt and hardly any calories. What more can you ask for with this simple recipe that takes no more than 4 minutes for a plate of them?

Microwave Potato Chips Recipe Plus Video


Lime Pepper Chicken Freezer Marinade

Thursday, February 23, 2012
One of the most tender flavorful chicken recipes I have ever cooked! If the smell of this cooking doesn't make someone want to eat this one nothing will. This is the perfect freezer marinade to cook for later.
After it is frozen, just cook any method you like. This chicken is bursting with flavor, juicy and tender every time.

this is a lime pepper chicken marinade for the freezer. Lime and spices are in a freezer bag with raw chicken marinating until ready to use. This is an easy and fast marinade to make juicy tender chicken for any cooking need like grilled chicken, fried chicken, slow cooker chicken already flavored and ready to use in one freezer bag


Leftover Meatballs and Sausage Italian Style Goulash

Monday, February 20, 2012

One of my kids favorites in their younger days and now as adults they still ask mama to make this one! A classic favorite in our house!


Grandma's Lentils and Rice Soup with Video

Sunday, February 19, 2012

Lentils and Rice Soup of course it's Grandma's best recipe and my favorite~
Of course grandma never used a crockpot, everything went into the pot, dried lentils, rice, all cooked at once. I adapted it a little, I love to sort the lentils, cook them in the crockpot first. The freshness with the tomatoes and fresh herbs make this broth the best tasting soup ever!

1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, finely minced
1 teaspoon dried oregano
1 fresh basil leaf or dried
1 teaspoon freshly chopped parsley or dried
1 pound of  fresh plum tomatoes put through food processor or 1 can whole tomatoes
4 cups cooked lentils see video for cooking method 1 cup cooked rice set aside
6 cups to 8 cups vegetable or chicken stock or use half water,  half broth
2 tablespoons balsamic vinegar
2 cups very well cleaned and rinsed chopped escarole, kale, swiss chard or spinach or more if you like
pinch of red pepper or cayenne
salt to taste
ground black pepper to taste
Optional for meat lovers: If meats are preferred try some sauteed Italian sausage chunks, ham, bacon or other smoked pork.
Serving suggestions: Garlic bread, Italian hot crusty bread and grating cheese for garnishing.
Although you do not have to soak or cook lentils ahead of time when they are dry, I like to know they are completely cooked and clean before I use mine not just washed. This recipe can be made however without cooking the lentils first by using the crock pot as I do in the video.  I make a whole bag of dried and use them in various recipes throughout my week. Lentils will keep in the refrigerator for around a week. and still taste fresh. Dried around a year on the shelf.
Lentils and Rice soup recipe note:
 If using a crockpot for the whole recipe that's not problem, however, you will have to brown the garlic and vegetables in a separate pan first, proceed the same way cooking on high for 2 to 3 hours.

For Stovetop:
In a large soup pot on low heat add oil the minced garlic,  finely minced carrots, celery, chopped greens  and cook till tender around 2 minutes or so making sure garlic isn't brown and just until the greens are wilted. Add  all the spices, tomatoes and simmer for 1/2 hour ( then add the cooked lentils and rice simmer for around another 1/2 hour. Stir in the balsamic vinegar at the end seasoning with salt and pepper to taste. Serve with shredded grating cheese, Italian bread or garlic bread.


Glazed Rum Cinnamon Apple Raisin Bars

Saturday, February 18, 2012

3/4 cup raisins
1 cup rum
1/2 cup liquid from simmered raisins
3/4 cup sugar
1/2 cup shortening
1 minced cooking apple (mcintosh or gala)
1 egg
1 3/4 cups flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking soda
optional : 1/2 cup chopped nuts of your choice

1/3 cup margarine or butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water or rum

In a small saucepan, measure 1 cup rum and 3/4 cup raisins. Bring this mixture to a slow boil over medium heat. Turn the heat to low, simmer for about 10 minutes. If there isn't quite 1/2 cup liquid left add water to measure 1/2 cup.  Cool.
Blend together the sugar and the shortening till fluffy.  Add the egg and the vanilla and mix well. Add the flour, spices, baking soda,  alternately with the reserved 1/2 cup liquid from the raisins. Fold in most of the raisins (leaving a few for the top to garnish after baking)  apples and nuts if using.  Grease and flour a brownie or square cake pan. Bake at 350 degrees preheated oven for 15 to 20 minutes or toothpick comes out clean when testing the center.  Cool completely before adding the glaze.

Cube Steaks with Peppers and Sauce

Friday, February 17, 2012
Easy, quick and delicious meal!

4 to 6 cube steaks
1 large 28 ounce can tomato sauce
3 large bell peppers cleaned and sliced lengthwise
1/4 cup white wine
2 cloves minced garlic
1/2 teaspoon garlic powder, parsley, oregano, black pepper and sea salt
1/4 teaspoon cayenne pepper

In a large dutch oven, add 2 tablespoons olive oil in the pan, add sliced peppers, minced garlic and saute for about two minutes. Cook on low until peppers and meat are tender around 35 minutes. Serve with rice, noodles or over thick Italian crusty bread.
Add the cube steaks, spices, cook on low until browned.  Add the tomato sauce and wine.

Crockpot Asian Bourbon Boston Butt Roast

Wednesday, February 15, 2012

1- 2 to 3 pound boneless Boston Butt Roast
2 tablespoons olive or canola oil
2 cloves garlic, minced
1 teaspoon ginger powder
salt and pepper
1/2 cup bourbon
1/4 cup soy sauce
1 cup chicken stock
cold water
3 tablespoons cornstarch

Rub roast with salt and pepper in a 4-quart Dutch oven over medium-high heat. Brown meat on all sides in oil. Transfer meat to a crock pot.

Add remaining oil and garlic. Add bourbon, soy sauce, ginger powder and chicken stock.  Pour mixture over roast in slow cooker.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours, or until meat falls apart with a fork.

 You can actually use to make sandwiches like pulled pork or make a meal with rice and use the juice for a gravy.

For a roast dinner:
Transfer roast to a meat platter; cover and keep warm.  Pour 3 cups of the juices into a medium sauce pan. Over medium heat, bring to a boil. Make a paste of 4 tablespoons of cold water and the 3 tablespoons of corn starch to thicken for gravy. Add into the boiling hot broth  continue to boil and stirring until thickened.
To serve, carve meat and spoon some sauce over. Serve with jasmin rice and vegetables.  If you would prefer to make pulled pork, take two fork and pull the meat apart.

 Place just the meat into a large deep bowl and add your favorite barbecue sauce, mixing the meat and sauce all together then serve on a hard roll or bun.

Strawberry Frappuchino Recipe and Video

Tuesday, February 14, 2012
Be my Valentine with a delicious quick easy Strawberry Frapp.... salute!

Valentine's Strawberry Cream Cheese Muffins

Monday, February 13, 2012
What nicer way to wake up to than a fresh Strawberry cream cheese muffin for Valentine's Day? It's a sweet gesture for sure. If you're not the baker give the recipe to your significant other to make!


Very Berry Cherry Italian Cream Tart

Sunday, February 12, 2012
Very Berry Cherry Italian Cream Tart. An elegant dessert to serve, it took me longer to try and get a good picture than it was to make from start to finish!


Heart Brownie with Dark Cherry Rum Jubilee

Saturday, February 11, 2012

2 squares( 1-oz each) unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan or pan of choice, heart if available.  Cool.

 Italian Cherry Rum Jubilee

2 cups Oregon Dark Sweet Sweet Pitted Cherries canned drained ( I used one can)
1/4 cup Dark Rum
2 tablespoons Amaretto

Add all ingredients in a container and chill overnight covered.

When ready to assemble your dessert:

Drain the cherries, with all juice into a small saucepan. In a small bowl add one tablespoon of cornstarch mixed with a little juice to make a paste. Add juice. Stir and cook till thickened around 3 or 4 minutes on medium heat.

 Place the cherries and juices in a chafing dish, stir and light to keep warm.

This will actually lite if you wish,  put a flame on it! 
To assemble:
 On a plate, arrange Amaretto cherries on top of the brownie pour some of the thickened juice on the brownie. You can serve this over cherry vanilla ice cream or whipped cream .

For more wonderful recipes using Oregon canned fruits please visit Erin @The Queen of Tarts Blog, again I want to thank  Erin and the Oregon canned fruit company for the fabulous samples. Thank you  for continuing to serve the freshness in a can fruits,  to make all our recipes possible when fresh fruits aren't available, they are all the highest of quality fruits that make fantastic substitutes.

Baked Mini Apple Doughnut Holes

Friday, February 10, 2012

I just love baking donut holes. I really love donuts even fried but not the calories they give me. So I have started using the mini muffin tins and my donuts recipes to make donut holes.  This will satisfy any craving for donuts in a smaller treat!

1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups McIntosh, Rome or Gala apples, cut into chunks, peeled and cored (I chopped in the food processor)
1 1/2 cups of all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/3 cup of cold butter, cut into small pieces
1 egg
1/4 cup of milk

Powdered Sugar or
1/3 cup of sugar + 1 teaspoon cinnamon mixed together, set aside.


Heat oven to 350 degrees. Mix the flour, baking powder, sugars salt and and spices in a bowl. Add the cold chopped butter. Use a pastry cutter with the butter and the flour mixture until the mixture resembles coarse crumbs or use a fork.

In a small bowl beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to over mix. Place a spoonful of batter into each oil sprayed mini muffin pans.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, turn on to wax paper.  Roll each donut in powdered sugar or cinnamon sugar. Best eaten while warm.

Berry French Toast

Wednesday, February 8, 2012

Berry French Toast

2 tablespoons part-skim ricotta cheese
2 slices whole-grain bread
1 teaspoon honey
1 tablespoon sliced almonds
1/2 teaspoons ground cinnamon
1 egg
1 tablespoon 1 percent milk
a handful of fresh berries or any fruits you prefer (strawberry, blueberry, blackberry)

Spread the ricotta on 1 bread slice.

Drizzle the honey over the cheese, top with the sliced almonds, and sprinkle lightly with cinnamon.

Top with the remaining bread to form a sandwich.

Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. Whisk the egg, milk, and any remaining cinnamon in a shallow bowl.

Dip the sandwich into the egg to coat both sides. Place in the pan and cook until the bread is lightly browned on both sides. Serve with the berries.


Curt's Italian Stuffed Pizza Pizzone Pie

Tuesday, February 7, 2012
Not sure where my son picked this name Pizzone, but it fit, so that's what it is (smile)

I love that it's kind of a pie, top and bottom crust, it's more like a pot pie pizza~

Depending on what you like the skies the limit and just a little each below is all you need in this pizza.

You will need to stuff your pizza :

  1 pound of homemade pizza dough or store bought
  parchment paper
  1 deep dish pie plate up to 10 inch max size
  1 tablespoon or more of your favorites chopped: olives, peppers, eggplant, mushrooms, escarole,  spinach
  1 cup of packaged or cooked meats: sausage, pepperoni, ham, capicola, meatball, steak, anchovies,  shrimp
 1 cup shredded mozzarella
 2 tablespoons grated romano cheese
 1/2 cup pizza sauce or tomato sauce

 On a large cutting board, cut dough in half. Roll dough out to fit the pie plate up to 10 inches. Line the  pie plate   with parchment paper. Place dough on the paper. Fill with your favorite filling and sauce. Roll the other half of the dough. Place on top of this dough. Press the edges lightly. They will cook together in the over.
Brush top with extra virgin olive oil, sprinkle with toasted sesame seeds.
You can add spices to the top, garlic powder, parsley and oregano evenly would be my preference.
Bake on 400 degree preheated oven until browned on top around 45 minutes.
Serve with more sauce to dip in.

Want some more pizza idea?

Pizza Dough
Sausage Roll
Pizza Fritta
Bread Crumbs
Pizza with Roasted Peppers
Foccacia with Zucchini and Tomato
Bagel Pizza
Buffalo Chicken Pizza
Grilled Pizza
Crescent Roll Pizza
Spinach and Cheese Calzone
Broccoli Rabe Mushroom Marsala Pizza

Heart Shaped Chambord Raspberry Napoleons for your Valentine

Monday, February 6, 2012

Be My Valentine Napoleons, a light airy flaky pastry with a delicious raspberry cream filling made with  canned fruits 

1 pkg. (17.3 oz.) frozen puff pastry sheets or homemade puff pastry
1-1/4 cups cold half-and-half
2 tablespoons Chambord liqueur or raspberry juice or flavoring
1 recipe below of custard or 1 pkg. (4-serving size) French Vanilla or Vanilla Flavor Instant Pudding
1 large  white chocolate candy bar melted ( I used Lindt) after melted tint half of the melted chocolate with some with raspberry reserved juice.

Sure to please any sweetheart!


1 can Oregon Raspberries in heavy syrup drain reserving liquid and set raspberries aside in another bowl set some aside for the puddings for flavoring as well.
1 tablespoon cornstarch
1 tablespoon Chambord liqueur or use raspberry juice or flavoring 

 In a small dish mix together mix the cornstarch into a paste with some Chambord to form the thickening agent. In a small saucepan measure out juices to one cup and add water if needed. Add the cornstarch paste.  Simmer for 4 minutes or more until it thickens and remove from heat. Set aside. 

Note for  making the pudding:

If using packaged instant pudding. Beat together the instant pudding, half and half and 2 tablespoons raspberry juice. Add a little of the raspberry flavoring, syrup or food coloring  for pink coloring.  Chill about 15 minutes.

 To make a homemade custard:

Custard Filling Recipe:

6 egg yolks beaten
2 cups milk
2 tablespoon of butter melted
1 tablespoon Chambord liqueur
3/4 cup sugar
6 tablespoons of flour
1 tablespoon raspberry flavoring or juice from the Oregon reserved raspberry drained juice, this will turn the cream pink naturally (or if you prefer more pink use a little red food coloring if you wish)

Melt butter in pan add flour stir till smooth and there are no lumps.  Add milk, beaten egg yolks, sugar, butter, raspberry...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Add liqueur. Flavor with some raspberry juice, flavoring or more liqueur if you like. For more pink color add a drop of red food coloring until pudding has turned a light pink in color.  Cool with a piece of wax paper over the top, cool completely.

Heart Cut Outs:

Thaw pastry sheets at room temperature 20 min. Preheat oven to 350°F. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets. Bake 20 min. or until golden brown. Remove from baking sheets; cool completely on wire racks. Split each heart in half horizontally.


Place about 1 tablespoon of the pudding cream mixture onto bottom half of each baked pastry heart; top with remaining pastry half.  Drizzle with both colors of  white chocolate starting with white ending with pink. Pour  some of the raspberry sauce over the top, adding some reserved raspberries and drizzle more of the sauce on the plate.

Recipe for regular Napoleons? Click here

Nutella Rocher Pudding Cakes World Nutella Day February 5th 2012

Sunday, February 5, 2012

Celebrating World Nutella Day Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2012″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella !!!

 1/2 cup Nutella
1/4 cup condensed milk
2 large eggs
1 large egg white
1/2 cup granulated sugar
Frangelico liqueur
pinch salt
Ferrara Rocher Candies crushed for garnish
powdered sugar, cappuchino ice cream or whipped cream for garnish
boiling water
Preheat oven to 325 oven temperature with rack in the center of the oven. You will need to pre boil some water for a water bath these will sit in. See below.

In a small bowl, combine Nutella and condensed milk. Use a heavy mixer (electric) till mixture is thick.
In a medium  size bowl, whisk eggs, egg white, sugar and salt. Blend the Nutella mixture to the egg mixture and fold gently until smooth. Divide the batter evenly into the ramekins.

Place ramekins into a large baking pan, pour boiling water into the pan around the ramekins, no more than 1/2 inch deep.  Bake for about 25-30 minutes until set. Carefully remove from oven and allow to cool. Chill in the refrigerator. Garnish with whipped cream or cappuchino ice cream. Topped with a tablespoon of Frangelico drizzled over the top, whipped cream and crushed Ferrara Rocher candies.

Here are more Nutella Recipe for all of us Nutella Fans out there!

 Bread Pudding Nutella 2011 Latest Food Craze
Ricotta Frangelico Nutella Cake
Nutella Hazelnut Truffles
Nutella Mousse Tart
Nutella Ferrero Rocher Hot Cocoa
Nutella Milano Cookies
Nutella Chocolate Banana Crepes
Nutella No Name Cupcakes
Raspberry Nutella Crepe
Nutella Chocolate Chip Bars
Melting Moments
Nutella Rugelach
Nutella Gourmet Brownies
Nutella Dipped Frozen Banana
Nutella Drizzeled Rice Krispie Treats
Adult Nutella Pudding Shots

Crockpot Brownie Recipe

Saturday, February 4, 2012

This is an interesting dessert that you can make and  is pretty foolproof. The crockpot keeps the cake moist, is a dense chocolate flavor. The nice thing I found with was, I can be doing many other things in the house or go out, leaving this to cook and not have to watch it so closely.
It was a fun recipe to make. The house smelled so darn good!

Nonstick cooking spray
1 1/4 cup flour
1/4 cup unsweteded cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (= 1 stick and cut up into pieces)
8 ounces of chopped bitter sweet chocolate chopped
1 cup sugar
3 large eggs lightly beaten
1 cup walnuts coarsely chopped
1 cup semi sweet chocolate chips
parchment paper

Spray a 5 quart crock pot(slow cooker) with cooking spray.  Line the bottom with parchment paper to fit and lightly spray the paper.
In a small bowl, mix together flour, cocoa, baking powder and salt.
Place  in microwave safe bowl, butter and  bitter sweet chocolate and heat in 30 second intervals stirring,  until the chocolate is melted. Add sugar, stir to combine. Add eggs and flour mixture, walnuts and chocolate chips, stir until moistened do not over mix.  Carefully pour into slow cooker and smooth the top with a spatula.
Cover and cook on low for 3 1/2 hours. Then uncover and cook for 30 more minutes. Remove the crock and run a knife around the edge to loosen. Let cool at least 2 hours. Flip on to cutting board  peel off the parchment paper and cut into squares. You can cut into squares and frost or leave plain and add your favorite ice cream, whipped cream and hot fudge to the top.

For A Mocha and Chocolate Frosting:

2 cups powdered sugar
1 teaspoon of vanilla
old coffee

Add old morning coffee, a tablespoon at a time until desired thickness enough to spread on brownie.
add 2 tablespoon softened butter. Beat till smooth.
Make a separate batch using the same ingredients (adding chocolate), 2 tablespoons of dry cocoa powder to the bowl mix till smooth.
Spread with white frosting then drizzle some of the chocolate frosting on top. If too thick add more coffee to thin.

Linguine with Rock Shrimp

Friday, February 3, 2012

6 tablespoons extra virgin olive oil
1/4 cup minced fresh garlic
1 bottle clam juice
1 tablespoon butter
1/4 cup white wine
2 tablespoons freshly chopped parsley
2 lbs rock shrimp cleaned, out of shell regular fresh shrimp, peeled
salt pepper to taste
4 to 6 anchovies, minced (you can also use a tube of paste and add to the liquid)
1 pound pasta of choice cooked al dente
1/4 cup chopped Italian parsley
optional: hot red pepper flakes

Heat 3 tablespoons of oil in a large, frypan over medium heat. Add the garlic and cook until soft, do not brown or it becomes bitter, saute around 3 minutes.

Add the juice, butter, bring to a boil, reduce heat, and cook simmering for 10 minutes.

Season with salt and pepper taste. Set aside. Put the remaining 3 tablespoons of oil, butter in the same large pan heat.

Saute the shrimp, wine, and anchovies.

Cook just until the shrimp turn pink, about 3 minutes.

Add pasta, toss to coat. If you like more buttery flavor add more melted butter to the tops of the rock shrimp, just pour directly over the tops of them.

We like to garnish with cheese, hot red pepper flakes, and parsley.


Simple Italian Crostini Recipes for Game Day Appetizers

Wednesday, February 1, 2012
 You can choose to use meats, vegetables, cheeses,can be a brunch,appetizer or much much more!