Banana Coconut Blueberry Cherry Bread Recipe

Saturday, March 31, 2012
When my son Chad called me and said "mom we got to make a fruit filled tropical style quick bread with everything we both like in it" I said ok what did you have in mind. He just loves blueberries in everything. He said " let's make your banana bread recipe with both our favorites in them, you love coconut and cherries and I love banana's and blueberries.

So that's how this one was created.

Here is Chad's adapted tropical banana, coconut, blueberry bread .

Chad is the dessert lover in the family and this was a great change in the recipe for the best everyday banana bread!


Crockpot Eye of the Round Pepper Mushroom Steak

Friday, March 30, 2012

Fork tender round steak smothered with peppers and mushrooms over rice. Slow cooked to perfection!

Crockpot Eye of the Round Pepper Mushroom Steak

6-8 small eye of the round steaks ( a tougher inexpensive steak that will work great with this recipe and fall apart after cooking in the crockpot)
2 bell peppers sliced
8 oz fresh or canned mushroom
2 cups diced tomatoes
1 cup tomato sauce
1/4 cup Cabernet Wine or any good Red
1/4 teaspoon garlic powder, cayenne pepper, salt and pepper
1 clove minced fresh garlic

Place the sauce, wine and spices in a bowl and mix together. Pour into greased or use crockpot liners. Place the steaks on top, add mushrooms, garlic and peppers on top of the steak. Cook on low for 6 to 8 hours or high 4 to 6 hours. Serve with cooked pasta or rice.

Serving suggestions:

Broccoli and Cheese Casserole
Upstate Utica New York Greens Baked, Fried
Eggplant and Cheesy Casserole
Lemon Pepper Bowties
Vermicelli Peas
Herb Orzo

Lemon Pepper Rice Recipe

Thursday, March 29, 2012

1 lemon zested and squeezed, removing pits
1/4 teaspoon each garlic powder, paprika, black pepper, salt, and dill
2 cups cooked rice of choice set aside
1/4 cup white wine
1 tablespoon butter melted
1 tablespoon chopped fresh parsley
grating cheese

Rinse lemon. Cut lemon in half and squeeze lemon juice from both halves (about 2 tablespoons) into medium saucepan. Add spices, wine and butter. Cover and heat until blended and butter is melted on low temperature.
Toss in cooked rice and lemon zest, mix just to heat a few minutes. Serve garnished with parsley and cheese.


Grilled Lime Chicken
Grilled Shrimp


Buffalo Leftover Roasted Turkey Blue Cheese Sandwich

Wednesday, March 28, 2012
I was pleasantly surprised how awesome leftover Roasted Turkey
 tasted with hot sauce and blue cheese compared to  
the normal Buffalo Chicken sandwich. 
 We loved these and it's our newest favorite leftover meat sandwich!

A crusty roll, turkey, sharp cheddar, blue cheese and hot sauce

Leftover Turkey (making sure there are no bones)
Hot Sauce (your favorite) I used Franks
Homemade Blue Cheese Dressing or store bought
Sharp Cheddar Cheese Slices
French or Kaiser Rolls
Garlic Powder

Slice buns in half, butter each side and sprinkle with garlic powder. Place on a cookie sheet and broil till lightly browned. In the mean time take your leftover turkey, add some hot sauce to it mix it up, a few tablespoon to a 1/2 cup turkey. Put the turkey on the bottom part of the bun, add sharp cheddar on top. On the inside of the top portion of the bun, pour a tablespoon of blue cheese dressing. Place this one top of the bottom portion.  Put back into the oven, but switch to bake,  at 400 degree oven,  just until cheese melts, around two minutes.

Whole Wheat Pizza Dough Health

Tuesday, March 27, 2012

I decided to see how we would like Whole Wheat crusted Pizza.. Italian pizza dough, is in my blood but a healthy version is a great change of pace!  I have been pretty dedicated to eating just healthy grains lately, this will take a bit of getting use too after all these years of white flour but I really do like the fact that this really did turn out very crunchy and delicious as pizza should be with a nutty flavor instead and want to thank  Kathy from Are You Hungry for introducing me to this great flour I won on her site!
3 cups lukewarm water should feel like warm to your wrist, not hot
1 1/2 tablespoons granulated fast acting yeast (2 packets)
1 1/2 tablespoons regular salt, kosher or sea salt
1 tablespoon sugar
6 1/2 cups sifted Whole Wheat Flour Extra flour for your hands while molding the dough

Make sure the water is luke warm to the touch, this is very important to the rising method.
Add yeast, salt and sugar to the water in a 5 quart bowl or a plastic container with a lid.
Mix in the flour there is no kneading necessary but I like to use the mixer since it's so much easier!  I put all ingredients in my Kitchen Aid mixer  for 10 to 20 seconds  then put the plastic wrap on the bowl and cover it. If your doing this by hand, using a large 5 quart bowl and spoon just mix till everything is uniformly combined well. The dough will be pretty stiff with using whole wheat but  that's normal.

Allow to rise. Cover with a lid or plastic wrap and add a lid ( it's ok if not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.

When it's ready shape into whatever you like,  try  stretching out some of the pizza on a pizza pan or see recipes below, let rise around a half hour before baking. If your like bread shape into a loaf pan and bake a loaf of bread, let it rise around a half hour then bake in a hot preheated oven of 420 degrees until browned. Cool at least 5 minutes before eating the bread on a wire rack. For pizza bake until browned and crisp edges on the same oven temperature. Use your favorite sauce and cheese or see links below for more suggestions.

I refrigerate the unused dough and it will keep up to a week in the refrigerator. Take out as needed until it rises slightly and bake.

Idea's that can be used for making this Whole Wheat Dough: ( click on each first word below highlighted for more suggestions.

Deep Dish Grilled Pizza

Crunchy Potato Cubes Cajun Seasoned

Monday, March 26, 2012

Crunchy with a little heat, potatoes that go with anything and everything that everyone will love! For those of you that like onion, you can add that seasoning as well if  you like.....
I am unfortunately allergic to onion of any kind!

These are always a favorite with any meal!
 zip lock bag
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon, salt, pepper, parsley and oregano
1/2 teaspoon garlic powder
4 tablespoon olive oil
5 medium potatoes cut in  chunks or cubes ( I leave the skins on)
1 cookie sheet
parchment paper

In the zip lock bag add all spices, oil and then cubed potatoes shake until evenly coated. Line the cookie sheet with parchment paper. Spread out the potatoes in a single layer on the cookie sheet, sprinkle with bread crumbs. Bake in a preheated hot oven of 400 degrees until crisp and browned around 45 minutes depending on the thickness of your cubes. 

Avocado Mozzarella Insalata Caprese Appetizer With Creamy Blue Cheese Balsamic Dressing

Sunday, March 25, 2012

An addictive easy appetizer you and your guests will love !

2 large roma or vine ripe tomatoes (rinsed) cleaned and diced
2 avocados (rinsed) cleaned and diced
2 cloves of garlic minced fine
Optional: calamata olives sliced or wrinkled black Italian olives
8 oz fresh mozzarella ball or already sliced mozzarella cheese rounds
1 cup blue cheese dressing or light sour cream (see below for recipe)
1 tablespoon honey
2 teaspoons white balsamic vinegar
Sprigs of fresh Italian Parsley or Basil
1/4 teaspoon pepper
Mix the blue cheese with honey and vinegar set aside.
In the meantime:
Dice tomatoes . Clean avocado and dice, plus remove seed and peel. Cut mozzarella in rounds or you can buy it already sliced, mine wasn't pre sliced. Arrange slices on serving platter, mix the diced tomatoes, avocado, garlic and olives and place on top of the cheese slices. Sprinkle with pepper.  Drizzle with sauce. Garnish with  fresh basil or parsley.

Fabulous Homemade Blue Cheese Dressing
1 cup (8 ounces) Hellmann's mayonnaise
1/2 cup (4 ounces) sour cream
2 tablespoons cold water
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon finely ground black pepper
7 ounces best quality blue cheese, crumbled 

Mix all together and refrigerate for at least 6 hours before serving.

Toasted Coconut Mock Mallo Cup Brownies

Saturday, March 24, 2012
One of my favorite childhood candy was the mallocup. Toasted coconut, chocolate and marshmallow cream. This is one sweet brownie that reminds me of that wonderful candy I could never get enough of.

Dark Chocolate Brownies
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
*Toasted coconut see below for instructions
1 bag minature marshmallows
1 bag minature chocolate chips
Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan. When baking has completed, sprinkle evenly with minature chips first and then mini marshmallows then top with toasted coconut.
*Toasted Coconut:
 To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Simple Salmon Puttanesca Over Spinach

Friday, March 23, 2012
4 salmon fillets (1 1/2 lb; skin removed)
1/8 teaspoon salt
1/8 teaspoon pepper
squeezed fresh lemon juice
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil, divided
1 1/2 cups store bought pasta sauce or try this homemade puttanesca sauce recipe
2 to 3 tablespoons of  sliced calamata olives
1 (9-oz) bag fresh spinach leaves
garnish with shredded grating cheese and parsley flakes

Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with salt and pepper  Place 1 tablespoon oil in pan, then add fish; cook 4 minutes on each side. Place fish in a baking dish.
Pour pasta sauce with olives over fish. Bake on 350 degree hot oven until fish flakes easily.
Meanwhile, preheat second large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add garlic for one minute then spinach and cover. Cook and stir 2-3 minutes or until spinach is wilted and tender. Place the salmon puttanesca on a bed of spinach and serve.

Shrimp with Coconut Rice Recipe

Thursday, March 22, 2012

1/4 cup frozen sofrito thawed
1 1/4 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro, finely chopped
zest of 1 lemon
peel for garnish
1 cup instant rice
1 lb large peeled/deveined shrimp (thawed)
1/4 cup white wine
1/2 cup light coconut milk
sesame seeds toasted
Suggestions for sides dish: Steamed broccoli
Combine water and oil in medium saucepan; bring to a boil for rice.Stir lemon zest and rice into boiling water. Remove from heat, cover, and let stand 5 minutes or more.
Preheat large sauté pan on medium-high 2–3 minutes. Place 1/4 cup sofrito in pan (chill remaining sofrito for another use), then stir in shrimp. Cook and stir 4 minutes or just until shrimp begin to turn pink.
Stir in wine, coconut milk, and cilantro. Cook and stir 2 minutes or until thoroughly heated. Use a fork to fluff the rice. Serve shrimp over rice, garnish with broccoli and sprinkle with toasted sesame seeds.

Mango Salsa Barbecued Bourbon Salmon Recipe

Wednesday, March 21, 2012

1 lb Salmon filet's (marinate this in 1/4 cup of bourbon 1 hour, optional if  your not wanting to use alcohol,then you can marinate in pineapple juice instead the same amount)
1 ripe mango, peeled, pitted and cut into small cubes
1 cup minced papaya or peaches
1 cup crushed pineapple
1 tablespoon minced garlic
1 (28 ounce) can whole peeled plum tomatoes, put through food processor with juices just until they are crushed
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Franks hot sauce or Tabasco
Combine all ingredients in a heavy saucepan.  Simmer covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Puree sauce until smooth in a food process or blender. (If using the bourbon or the pineapple juice then add that to the sauce after the salmon is marinated)
Heat the grill or use a hot oven heating to 420 degrees.
Place the salmon on a piece of oil sprayed foil, pour some sauce over the top, seal the foil tightly, grill or bake.  Or you can throw this directly on the grill for around 20 minutes depending on thickness or bake in a hot heated oven in a baking dish.
After the salmon is cooked, pour more sauce on top. Sauce will keep around a week in the refrigerator or freeze it.

Peanut Butter Milk Chocolate Peanut Chip Cookies

Tuesday, March 20, 2012
A favorite cookie as a child and now Adult. One can never get sick of a classic for the cookie jar!
2- 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup brown sugar
1/2 cup white sugar
3/4 cup peanut butter any brand
1/2 cup chopped peanuts
1 egg
1 teaspoon vanilla
2 cups milk chocolate chips

Just a note, everytime I make these they always take a different thickness and shape depending on if your dropping them from a spoon or if you flatten with a glass after rolling into a ball and then into some sugar.  Anything to make these as easy as possible,
a full proof recipe in flavor everytime no matter how you shape them!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl blend together flour baking soda and salt. Beat in another larger bowl with an electric mixer, the butter and sugars until light and fluffy. Mix in the peanut butter, egg, vanilla till smooth. Add the flour mixing well. Fold in the nuts and chips.
Shape dough into 1-inch balls as pictured or you can also drop with a spoon or roll these into balls then into some granulated sugar then place on baking sheet, leaving about 2 inches between them to allow for spread.
Bake for 10-15 minutes or until cookies are lightly browned if you want a chewy cookie (slightly longer baking will result in crispier cookies). Cool cookies before removing from parchment paper.

St. Joseph's Day Crispelle Fritta for Carnevale, Doughnuts

Monday, March 19, 2012

For Catholics that means St Joseph's Day on March 19th. In the Catholic religion, St. Joseph was the "Foster Father" of  Jesus, husband of the Virgin Mary. This is primarily an Italian Holiday. If there’s one food St. Joseph’s Day deserves to be as famous for as its Irish counterpart for, it’s zeppole, sometimes spelled zeppoli or called sfinge di San Giuseppe. These small doughnuts are usually dusted with sugar and can be filled with jelly, custard or ricotta cream like the kind in cannoli. See recipe link below
Honey, Cinnamon or Powdered Sugar, serve warm these were grandma's favorite! She called them Crispelles, her Region was Rome, Italy.  A little late since her own traditions with these were always made  on Christmas Eve, but they reminded me of the fried Zeppole for St. Joseph's Day so I wanted to make them in her honor.  Served in paper bags at many feasts and carnevales
by Regions, so many different variations. Hers were made with raisins, pine nuts or plain.
Make a few of each sure to please everyone!
 Grandma's Recipe:

1/2 cup raisins
1/3 cup rum
1 package dry yeast
1/4 cup warm water
2 teaspoons sugar plus a pinch
3 1/2 cups flour
1 teaspoon salt
2 cups milk
1 egg
1/2 cup pine nuts
Oil for frying 
Warmed honey
Cinnamon and sugar mixture
Powdered sugar
Soak the raisins in rum overnight
Mix the yeast in the water in a small bowl to proof 10 minutes adding a pinch of sugar and set aside.
Put flour, 2 teaspoons sugar and salt in a large bowl. Stir in the milk, egg and mix well. Add the yeast mixture.  Keep stirring still smooth.

(At this point you can split the dough into half to make some plain)
Stir in the raisins with the rum and pine nuts.
Cover the bowl with plastic wrap  and place it in a warm area.
Allow the batter to rise for about 3 hours.

Heat a large deep fry pan with oil around 2 inches deep to 375 degrees or if you have a deep fryer.

Stir in the raisins with the rum and pine nuts.
Cover the bowl with plastic wrap  and place it in a warm area.
Allow the batter to rise for about 3 hours.

Using a tablespoon to make these with spoon the batter into hot oil, you may need another spoon to slip the donut easily into the oil. Fry these cripelle until a light golden brown, checking the first one before making the rest so that you know it is cooked all the way through and the oil is at the right temperature. While the fritters are still warm, heat honey in a small saucepan then dip the crispelle into the honey, place on a large dish. For more variations, in a small paper lunch bag add cinnamon and sugar while fritters are  still warm shake in sugar proceed the same way using powdered sugar. Best eaten  while still warm. If you prefer a cream puff baked dough, you can also refer to the link at the bottom below,  that will give you more dough alternatives to make some different style pastry.

MOM's Recipe:
1 1/3 cup flour
1 packet rapid-rise dry yeast (2 1/4 teaspoons)
1/2 cup milk
2 large eggs
3 tablespoons sugar
2 tablespoons vanilla
1/2 cup raisins soaked in rum or brandy for a few hours

For Frying
2 to 3 cups vegetable or canola  oil

Placed  yeast in warmed 1/2 cup milk ( which is warmed up to feel luke warm on the wrist )
Using an electric mixer, beat eggs.
Add sugar and mix well, beat in vanilla.
Add the milk with the yeast and mix well.
Slowly add the flour (The dough should end up having the appearance of a very soft dough, if a touch more flour is needed, add it).
Mix in the drained raisins into the soft dough.
Remove the dough from the mixing bowl and place it in a lightly greased container or bowl (Should be high enough for the dough to rise in, and it should be covered with  plastic wrap, and a wet towel).
 Keep the container in a warm room.
Let the dough rest for about 1 1/2 hours (The dough should double in volume).
Heat up the vegetable oil in a deep frying pan. To find out if it's warm enough for the fritters place a piece of bread in it, if and when it sizzles then it is warm enough.
Take a piece of dough and using a large spoon drop rounded pieces into oil, fry till golden brown then drain on paper towels. Fritters only taste good the same day, freeze some if you won't eat them all before adding the honey.
While fritters are still warm, heat honey till boiling and lemon colored, dip the fritters in the honey.
Place the crispelle in a large bowl  honey  coated  and serve.

  Try these other delicious versions of awesome fritters and fried zeppole doughs for the upcoming St. Joesph's Day in March 19th (mom always use to say:  "Don't forget to wear red!" These below are traditional here in the U.S. They are filled with a ricotta cheese filling like cannoli style and a cream puff style dough. You will require a largest star pastry tip to make the swirling effects on top.

St. Joseph's Day Pastry with Mom's Version with Creamy Cannoli Filling click here

  Click below for even more!
St. Joseph's Day Celebration Treats

+claudia lamascolo  Author

Pistachio Ambrosia with Video Happy St. Patrick's Day

Saturday, March 17, 2012

Pistachio Ambroisa for St. Patrick's Day( see video at the end)
 or try some of these other delicious St. Patrick's Day treats

Click on links below for recipes:

Pistachio Ambrosia
1 (3 1/2 ounce) package instant pistachio pudding mix(dry)
1 (8 ounce) can mandarin oranges drained
1 (8 ounce) can crushed pineapple with juice
1 cup shredded coconut
1 can of fruit cocktail drained
1 cup miniature marshmallow
1 (12 ounce) container Cool Whip thawed

In a large bowl mix pineapple, juices and pistachio pudding together until well blended. It will begin to get thickened. Add the drained fruits, marshmallows, half the coconut and fold in the cool whip.
I usually put this in a see through bowl, top with the rest of the coconut and pistachio nuts, refrigerate before serving.

Mix all ingredients in bowl, chill for at least and hour before serving!
Top with pistachio's,  maraschino cherries and coconut for garnish..
You can make this for any Holiday or function.  Christmas tree filled pans are always a great party pleaser.  If you don't want to make this a green ambrosia than use instant French Vanilla pudding. 
 This dessert is also great for baby showers, tinted in pink or blue or even green!....


Italian Mommy Fish Nugget Recipe

Friday, March 16, 2012

Canola oil for frying
3 pounds white fish fillets (haddock, cod, whiting, tilapia)
lemon pepper
garlic powder
pinch of cayenne
1 cup pancake mix
1 cup  Italian seasoned bread crumbs
1/4 cup water
1 egg, beaten

Heat oil in a large fry pan till hot,  around 350 degrees.

Beat egg and water set aside. In a large plastic bag, combine the bread crumbs and pancake mix. Cut fish into bite size pieces and sprinkle with lemon pepper, cayenne and garlic powder. Dip in with egg mixture, shake in pancake mix and bread crumbs to coat.  Fry in hot oil till evenly browned on both sides. Serve with cocktail or tarter sauce.

Lentils with Herb Orzo and Pine Nuts

Thursday, March 15, 2012
A great side dish for that pot roast dinner!

1/2 pound dried lentils, picked over and rinsed
1/2 teaspoon garlic powder
2 teaspoons parsley

1 teaspoon minced garlic
1 large bay leaf
1 teaspoon ground oregano
salt to taste
1/4 pound orzo
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
 optional: pinch of cayenne
1/4 cup pine nuts sauteed and browned with 1 tablespoon butter, add minced garlic when the pine nuts are browned and set aside.

Place the lentils in a pot with enough water to cover by 3 inches and bring to a boil. Add the garlic powder,  bay leaf, and oregano, reduce the heat to medium-low, and simmer until the lentils are almost cooked through, 20 to 25 minutes.

Season with salt and add the orzo. Increase the heat and bring to a boil. Reduce the heat to medium­ low and simmer until the orzo is tender and most of the liquid is absorbed. Add pine nuts, garlic and butter and fold into the lentils and orzo.

Recipe for Pot Roast and Potatoes? Click on link below
 London Broil Pot Roast

Baked Eggplant Parmesan with Penne Pasta Recipe

Wednesday, March 14, 2012

Eggplant, sliced into 1/2 inch rounds
Italian flavored bread crumbs
extra virgin olive oil
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil or more if needed
3 cloves garlic, chopped
 4 large tomatoes, chopped
1 cup shredded mozzarella cheese or more
3/4 cup grated Parmesan cheese
1 small can tomato paste mixed with 1/2 cup of Burgundy wine and 1/2 cup water or more
1/2 teaspoon each garlic powder, oregano, basil, parsley
1/4 teaspoon cayenne
 Mix all herbs together in small bowl set aside
salt and pepper to taste
grating cheese
1 lb penne pasta boiled in salt water until al dente to the bite set  drain toss with 3 tablespoon olive oil and set aside, keep warm.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fresh garlic and tomatoes. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased baking dish large enough to lay the eggplant single sliced. Drizzle olive oil over the eggplant.  Sprinkle with Italian bread crumbs and grating cheese. Pour tomato paste and wine mixture sauce around the bottom of the baking dish add the mozzarella plus parmesan cheese over the top. Sprinkle with remaining herbs.

Bake at 350 degree hot oven for 30 minutes or more until browned and bubbly.

You can serve one of two ways:  serve the eggplant on top of the penne with the fresh sauce on top mozzarella and parmesan or you can cut the eggplant up by scooping out with a spoon, tossing with the pasta add all sauces, bake again with mozzarella cheese till melted as shown in the picture above. Serve with more grating cheese.

Italian Roasted Chicken Legs Recipe Idea's

Tuesday, March 13, 2012
A less expensive part of the chicken that gets overlooked sometimes. The flavors, crispy skinned chicken can be eaten just like it is or used for so many other recipes if there are leftovers. Roasted chicken to top off a mixed greens salad, or into chili's. How about making a chicken salad sandwich or add some hot sauce to it with blue cheese, so versatile, so quick and easy!


Irish Cream Cake Mix Bars

Monday, March 12, 2012

These tasty morsels are adapted from "Holiday Cooking Cookbook 2010".
These normally would have a tinted food coloring such as green through them for the Holiday either Christmas or St. Patricks Day,  I decided to adapt this one with chocolate instead.. the combination of flavors came out like a chocolate caramel brownie, just delicious!

1 (18.25 ounce) box yellow cake mix
3 eggs
2/3 cup Irish Cream either homemade or store bought
1/3 cup oil

Marble filling:
1 can chocolate frosting or 1 can cream cheese frosting ( you can tint green  with food coloring for St Patrick's Day or Christmas)
1  12 oz package of chocolate chips, white chocolate chips if tinting
1/4 cup Irish Cream

Whipped Cream
Chocolate Syrup

Heat oven to 350 degrees. Prepare 15 x 10 x 1-inch jellyroll pan, line with parchment or heavy greased  the pan with butter.

Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for marble swirl. Pour cake batter into pan.

In a small bowl, blend the frosting, chips and cake batter to swirl together.  Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake for 25 to 30 minutes. Cool and cut into squares... Optional:  pour chocolate syrup over the tops and serve with whipped cream.

Low Carb No Guilt Tortilla Pizza Plus Video

Sunday, March 11, 2012
I know all too well how hard a diet is to stick with. After 5 months, I decided I needed to eat some of my favorite foods again. I worked so hard to get down to my goal weight and don't want to start climbing back up to ruin my accomplishments. So here is a no guilt pizza, crisp light, low calories unless you choose to add more, it's your call!

Even my husband who isn't as faithful to a diet as I,
was sure pleased with this tasty thin crust pizza,
 with no guilt here, he loved this one!
Oh course if you love thick oily crust with everything on it, not dieting,  this recipe isn't for you ..... so here it goes.
  Without pepperoni it's only around 125 calories and you can add as many vegetables to the top as you want
 with no additional points on weight watchers!

Low carb Flour Tortilla (5 carb) found on the shelves in the Mexican isle of your supermarket, you may even find them less!
Homemade or bottled sauce 2 or 3 tablespoons for each tortilla pizza
Lowfat shredded mozzarella cheese
optional: fresh or dried parsley, basil, oregano, cayenne pepper and garlic powder
Low fat topping suggestions: chopped peppers, broccoli, spinach, eggplant, mushrooms, olives, turkey pepperoni, sliced tomatoes, grated zucchini, baby shrimps

For White Pizza:
Low fat mozzarella
fat free ricotta cheese two to three tablespoons
2 teaspoons fresh minced garlic
fresh parsley chopped
fresh basil chopped
salt, pepper to taste
1 teaspoon extra virgin olive oil

Place a tortilla an oil sprayed piece of parchment paper or foil lined cookie sheet.  Top with above suggestions starting with sauce, then vegetables or meat of choice then cheese. Sprinkle the cheese with herbs or spices desired.

For White Pizza: start with tortilla,  spread a light coating of ricotta, sprinkle on the salt, pepper garlic and herbs on top, mozzarella and drizzle with olive oil.  Bake as directed below.

 Bake on a preheated hot oven of 400 degrees until the edges are dark brown but not burnt. This takes approximately 15 minutes but watch it, depending on the tortilla some cook faster. Transfer onto a plate, cool a few minutes as these get really hot!

Berry Fat Free Sour Cream Muffins

Saturday, March 10, 2012
It's amazing how different we change our eating habits when on a diet, sometimes our foods taste the same or better with reduced fats, no really I'm not kidding, it's what you get use too! Only 65 calories ( of course without the frosting on these but they sure look good with it! ) For all you dieters out there here is a guilt free breakfast muffin you will love!
They taste great with  or without the optional sugar icing on top!

1 cup or 8 oz of fresh berries of your choice, raspberries, blackberries,  strawberries chopped or blueberries (you can used canned but drain well)
2 cups all-purpose flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
2/3 cups fat free sour cream or low-fat plain yogurt
1/3 cups canola oil
2 to 3 teaspoons grated orange zest (from about 1 orange)
1/3 cups orange juice
1 extra large egg
Preheat oven to 375 degree hot oven

Drizzle topping is powdered sugar and water mixed together

Line a muffin tin with 12 paper liners or greased the tins.
Mix together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture till moistened. Add raspberries and fold in gently until evenly mixed. Batter will be thick, do not over mix.
Divide batter evenly between muffin tins with paper liners.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. You can serve these warm or while still warm drizzle icing on top if preferred but not needed!