Snicker Doodle Drizzled Cupcake Recipe

Wednesday, October 31, 2012

Fall brings out the best flavors, caramel, chocolate and cinnamon, 
 so why not a snicker doodle cupcake?

Simple ingredients to make a delicious moist cupcake sure to get you many compliments.
These were a huge hit...  here's the recipes.

Snickerdoodle Cupcakes:

2 1/2 cups flour
1/2 cup butter
2 eggs
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 cup whole milk
1/4 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla

Frosting: (see below)

Snickers bars sliced in 1/2 inch pieces
Ice cream topping Hot fudge and Caramel

Preheat oven on 350 degrees and line a pan for at least 12 cupcakes.

Mix all dry ingredients together in a bowl and set aside.
In a large mixer bowl whip the sugar and butter till light. Add the eggs and beat into the mixture. Add the dry ingredients alternating with milk and vanilla. Spoon into cupcakes tins filling almost to the top leaving around 1/4 inch space. Bake at 350 until the middle springs back around 25 minutes or until the toothpick is clean in the centers. Cool completely.

2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla
pinch of cinnamon
heavy cream, half and half or evaporated milk

In a large heavy duty mixer whip the buter and sugar adding around 2 tablespoons of heavy cream, together until light around 8 minutes. Add the cinnamon and vanilla when this is completed and beat in.
Spread on cooled cupcakes and garnish with cinnamon sugar mixture, snickers bars and drizzle with both chocolate and caramel ice cream toppings.

Great for Halloween Parties! Here are some other ideas for Halloween Click here

One Pan Italian Chicken Stew Recipe

Thursday, October 25, 2012

What's easier than making chicken stew all in one pan? Made in an hour? This is a great chicken stew right here bursting with amazing flavors and the aroma is incredible. The stew has a delicious sauce with vegetables and everyone just raves about how tasty it is. Don't forget to get that crusty bread to dip into this delicious stew it's the perfect comfort meal.

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables


You can use any parts of the chicken you like.

I used chicken thighs in this recipe.

My husband loves boneless breasts and I have made this recipe with breast, thighs and legs before as well.

Just adapt away as you like your chicken.

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables


  • Brown the chicken on both sides till brown, don't burn the garlic remove it
  • If you work you can use a slow cooker but brown the chicken first then dump everything into the slow cooker and set on high 6 to 8 hours.
  • Substitute any other vegetables you like, this is a basic stew recipe (cubed zucchini and fresh green beans are delicious in this stew that's our favorites in this recipe)
  • When possible use all fresh herbs instead of dried
  • Use some cubed fresh whole tomatoes if you like them, they add even more flavor.

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

Try Some of My Other Favorite Recipes

Chicken and Dumplings Italian Style
Sausage Peppers Spinach and Potato Pan Casserole
Deconstructed Italian Stuffed Cabbage
Buffalo Chicken Mac and Cheese
Cheesy Potatoes and Franks
Chicken and Pasta Bake
Italian Sausage Chili

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

So Many Ways to Cook This

Ultra tender flesh and super crispy skin smothered in a thick savory sauce with vegetables.

This Chicken Stew can be slowly cooked in the oven, or in a slow cooker and this method on top of the stove and still have incredible flavors.

One Pan Italian Chicken Stew Recipe Pin for later

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

Some of The Ingredients Used In This Stew

  • Chicken thighs
  • Olive oil
  • Veggies – fennel, peppers, carrots, garlic, potatoes, zucchini, green beans, peas, and mushrooms
  • water or wine
  • Herbs including basil, oregano and parsley
  • Tomato paste

chicken thighs, chicken dinner, stew, easy meals, one pan dinner, easy meal ideas
casserole, chicken, stew
Italian, American
Yield: 6
This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

One Pan Italian Chicken Stew Recipe

prep time: 15 min cook time: 1 hour and 15 mins total time: 1 hour and 30 mins
This is an easy one-pan chicken meal that makes a delicious sauce with vegetables for dinner that is a fast and easy stew.


  • 6 to 8 boneless chicken thighs are 4 boneless chicken breasts
  • 1 small can sliced mushrooms
  • 1 large red or green bell pepper
  • 1 zucchini chopped in wedges
  • 1 cup finger carrots
  • 1 stalk fennel chopped fine
  • 3 potatoes cleaned and cut into cubes
  • 1 can cut green beans
  • 1 can sweet peas
  • 1 small can tomato paste
  • 1 can empty from the peas filled with half water and half red wine (Cabernet or Merlot preferred)
  • 3 tablespoon olive oil
  • 4 cloves minced garlic
  • 1/2 teaspoon dried oregano, basil, and parsley


  1. In a large chicken fryer style pan, saute the chicken till brown on both sides.
  2. Add the garlic cook for two minutes. All the rest of the ingredients, stir together to mix.
  3. Sprinkle with salt, pepper to taste and a pinch of cayenne pepper. Add more water just to the edge of the top of ingredients in pan.
  4. Simmer on low for around 1  hour or until the chicken is fork tender. If this starts to dry out add more wine or water.
  5. Note: if using a slow cooker fry the chicken on top of stove first, drain oil off, then add everything to the slow cooker for 6 to 8 hours.
  6. Serve with homemade Ciabotta bread to dip in this marvelous sauce!
  7. Also, another serving suggestion, make some boiled penne pasta and for a heartier meal, scoop the stew on top of the pasta dish, sprinkle with some grating cheese.
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One Pan Italian Chicken Stew Recipe Pin for later

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

Don't Miss Trying My Italian Recipes!

Mom'sStuffed Peppers
Stuffed Baked Zucchini
Italian Style Shepherds Pie

this is a chicken thigh stew one pan meal This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

Crockpot Sweet Garlic Wings Recipe

Monday, October 22, 2012

Slow-cooked sweet garlic chicken wings are a great sauce and very different from the traditional hot sauce recipes. Check out this delicious chicken wing sauce recipe with sweet garlic wings.


Pumpkin Drop Cookie Recipe

Saturday, October 20, 2012

Here is a great assorted to add to the table and dress up for any occasion or event planned the kids and kid at heart will love this homemade spice cookie that bring the fall alive! Enjoy!
1 cup butter softened
1 cup sugar
1 egg
1 cup pumpkin puree
2 cups flour
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350 degrees.
Mix the butter and sugar in a large mixing bowl. Beat in the egg, spices, flavoring and pumpkin. Add the flour slowly with salt, baking powder and baking soda. Line your cookie sheet with parchment paper.

Drop by teaspoonsful onto the cookie sheet. Add any of the below suggestions for garnish varieties.  Bake for 8 to 12 minutes till browned. Cool completely sprinkle with powdered sugar or frost.

Actually out of all the variations this one got the most praise and is my favorite also look how great the coconut toasted while baking them!
Garnish Suggestions before baking:

Whole pecans or your favorite nuts
Chocolate Chunks, chips to include chocolate, butterscotch, peanut butter or white chocolate
Coconut (it will toast in the baking process, my favorite!)
Chopped Maraschino Cherries
Golden and Dark Raisins
Reeses Peanut Butter Cups chopped or your favorite candy bar cut up
Dried Cranberries
Candy Corn

After baking cool and douse with powdered sugar for the tops or frosting drizzle recipe below.

Recipe for frosting drizzle:

1/2 cup brown sugar
1/4 cup milk
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
pinch of cinnamon

Mix everything (but the vanilla and powdered sugar) together until smooth in a saucepan for 2 minutes. Cool, stir in powdered sugar, add more to desired thickness with vanilla. 

Crockpot Chicken Pisano Recipe

Thursday, October 18, 2012
There's nothing better than coming home to a great hot meal after working all day! Set it and forget it!
Amazing how tender the chicken is not to mention the fresh taste of the sauce.  Almost like a mock chicken Parmesan. No breading. Allot healthier than fried chicken and still with all the taste!

Here's all you have to do:
4 boneless chicken breasts
1 can crushed tomatoes 28 ounce size or 2 pounds of fresh plum tomatoes pureed
2 fresh basil leaves or 1 teaspoon dried basil
1 teaspoon each dried parsley and oregano
1 teaspoon garlic powder
1/2 cup Moscato Red Wine (or other sweet red wine)
1 teaspoon salt and pepper
optional pinch of cayenne pepper
Pasta of choice  boiled to package instructions kept warm set aside(above is spiral macaroni)
grating cheese
mozzarella cheese shredded

In a 5 or 7 quart crockpot, pour in the tomatoes, spices, herbs and wine. Place chicken on top of the sauce stirring to coat. Place on low for 8 to 10 hours.
When you come home from a long hard days work, boil the pasta, drain. 
Place on a plate, sprinkle generously with grating cheese, mozzarella cheese, top with hot tomato sauce. Place chicken on top. Garnish with grating cheese, serve with some fresh crusty Italian bread.

Pot Roast Fresh Vegetables Over Fresh Pasta

Wednesday, October 17, 2012
Here is a comfort food we love, all the vegetables in one pan, melt in your mouth roast and a delcious sauce over  Grandma's freshly made pasta! 
Not an Italian dish but sorta  :)

1 pound fresh store bought or homemade pasta boiled and drained
2 tablespoons olive oil
2 tablespoons grating cheese

2 pounds Chuck Roast or London Broil
1 large cooking oven roasting bag
Seasoning:  1 teaspoon each oregano, basil, parsley, garlic powder, salt, pepper, chili powder
1 tablespoon flour shake in the bag before adding the meat
1/4 cup Moscato wine (I use the red kind)

2 large bell peppers cleaned and sliced
1 cup finger carrots
1 large zucchini sliced in chunks
2 cups green beans
1 cup baby bella mushrooms
1 cup halved grape tomatoes
2 teaspoons minced garlic in olive oil
2 potatoes red sliced in chunks

1 can beef broth
2 tablespoons wondra flour
2 tablespoon olive oil
1/2 cup  Red Moscato wine or White wine

In a large cooking bag, roast the meat to cooking instructions with seasoning. Take roast out and rest. Slice into large pieces and set aside.
In a large deep saucepan or fry pan.  Add olive oil, minced garlic, peppers, mushrooms, zucchini, beans and carrots. Saute in the garlic and oil around 4 minutes stir in the flour mix well. Add the wine, broth and simmer with potatoes until tender around 15 minutes, add tomatoes around 5 minutes before vegetables are done to your liking. Add the meat to this and heat through around 5 more minutes.

In the meantime cook fresh pasta in salted water al dente. Drain, add 2 tablespoons olive oil, 2 tablespoons grating cheese, toss with some salt and pepper to taste. Set aside.

To serve, add some pasta to the dish, top with meat and vegetables, garnish with some parsley and more grating cheese.

Baked Ranch Coated Bay Scallop Recipe

Friday, October 12, 2012

A delicious coating and quick delicious way to make scallops for a dinner with some side dishes
 or as just an appetizer.

1 (1-ounce) envelope ranch salad dressing mix
1/2 cup dry Italian flavored bread crumbs or panko style
pinch of cayenne pepper
1 pound bay scallops these are small ones (cook longer for the sea scallops by at least 6 more minutes)
1 egg white beaten with 3 tablespoons water

Heat oven to 350 degrees.

In a plastic bag add the dressing and bread crumbs and spice.

Place the scallops in the egg whites mixture.

Shake scallops in the bread crumb mixture and place on a greased iron baking pan. Bake at 350 until golden browned.


Mama's Wagon Wheel Pasta and Peas

Wednesday, October 10, 2012

Mom always made pasta fun, here is a childhood favorite!

In a food processor add :
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1 sprig fresh oregano
4 fresh basil leaves
1 small sprig fresh rosemary
1/4 cup extra virgin olive oil

Puree in a food processor, till it becomes a fine mixture.

In a large deep sauce pan, add the oil mixture, heat, add:
2 drained (14 to 15 oz size) cans of peas,  the above mixture and saute peas till they start to brown, around 10 minutes

1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
water if sauce gets too thick to add (around 1 cup)
1 cup of  fresh whole tomatoes or 1lb  fresh plum tomatoes pureed in food processor
All all above ingredients in a large saucepan.
Cook until sauce thickens around 1 1/2 hours on low.
Boil 1 pound of wagon wheel pasta in salt water till al dente to the bite. Drain. Pour sauce over and sprinkle generously with shredded grated Romano Cheese.

Halloween Italian Style Filled Butter Cookie

Monday, October 8, 2012

A delicious butter cookie to celebrate
this spooky event!
Halloween Italian Style  Filled Butter Cookie 
2 cups flour
1/2 cup butter softened
1 cup powdered sugar
1/4 teaspoon baking powder
1 1/2 teaspoons pure vanilla extract
pinch of salt
2 tablespoons milk
assorted cookie cutters
parchment paper
cookie sheet

Mix all together in a heavy duty mixer until this forms a ball, add more milk by drops if too dry.
Wrap in plastic wrap and refrigerate for 1/2 hour.
Roll dough out 1/4 inch thick, cut out with assorted cookies cutters. Bake at 350 degree hot oven on a parchment lined cookie sheet. Bake till edges are  slightly browned around 8 minutes. Cool and sandwich together with Nutella spread or ganache frosting.

1 jar Nutella or if not available make some chocolate ganache filling below.

Ganache frosting:

1 1/2 cup semi sweet chocolate chopped
2 tablespoons heavy cream or milk
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
Melt chocolate in the microwave in 1 minute intervals. Stir and repeat until melted. Add the rest of the ingredients  beat till smooth and spreadable.

Note: Another option is to substitute white chocolate melted, tinted with yellow and red food coloring to make orange color, add 2 tablespoons heavy cream or milk
1 cup or more powdered sugar to thicken
Melt chocolate in the microwave in 1 minute intervals. Stir and repeat until melted. Add the rest of the ingredients beat till smooth and spreadable.

You can decorate the tops with candy corn, sprinkles or other creative ideas you may have.


Chocolate Dipped Spoons

Sunday, October 7, 2012
I can't begin to tell you the fun I had making these! I felt like a kid just going crazy over the fun ideas to create with these spoons. There are so many endless possibilities

for gift giving, party favors and much more by making these! These may be the new Cookie Pop! I loved making these more! (Psst, oh I must confess I am actually not a fan of cookie pops at all. So these win hands down, fun, exciting to see everyone adore their individual personalized party spoons and they really did put a smile on everyones face!

Chocolate Dipped Spoons


Tuna and Rice Stuffed Bell Peppers Recipe

Saturday, October 6, 2012
A nice change of pace, Tuna and Rice make this a very delicious combination,
 you can also try using Salmon.
I am still lucky enough to have a great abundance of fresh peppers in the yard to cook with!

3 green or red peppers cut in half
1 cup cooked white or brown rice
1 11 oz pouch drained or 1 large can tuna drained
1 cup shredded mozzarella
3 cloves minced garlic
3 freshly chopped plum tomatoes
2 cups homemade recipe marinara  or store bought
1/2 teaspoon dried herbs  ( or 1 tablespoon fresh herbs finely chopped) oregano, basil, parsley
olive oil
salt, pepper to taste
Italian flavored bread crumbs

1/2 teaspoon each garlic powder, salt, pepper, grating cheese and pinch of cayenne pepper or fresh if you have it mix ingredients together and set aside:

Clean and slice peppers in half carefully scooping out the seeds. In a medium size bowl, mix drained tuna with rice, herbs tomatoes chopped, garlic, and 3 tablespoon of olive oil.  Mix until well combined.
Stuff each pepper and place into a greased baking pan.

Top with marinara sauce, mozzarella and Italian flavored bread crumbs, drizzle with more olive oil. Bake  at 375 degree hot oven around 45 minutes or until browned and peppers are soft when pierced with a fork.

Shrimp Broccoli Pasta

Friday, October 5, 2012

A lighter style pasta with a hint of lime and South West flair.

2 cups broccoli florets steamed
1 cup frozen corn
1 pound Rotini style pasta or make your favorite kind
40 large shrimps tails on
1 tablespoon chopped fresh cilantro or parsley
 1 fresh lime squeezed (around 4 tablespoons freshly squeezed lime juice)
1/4 cup olive oil
3 cloves finely minced garlic
1/2 teaspoon chili powder
1 or 2 shakes of hot sauce around a teaspoon
1/2 teaspoon fresh ground black pepper
sea salt to taste

Cook pasta to package directions.

Drain pasta, place in a large bowl with 2 tablespoons of melted butter and toss. Set aside keeping warm.
In a large frypan, heat olive oil. 

Add the garlic cook for 1 minute. Add the shrimp, saute until it turns pink.

Add the cooked broccoli, corn, spices, and lime juice and heat through. Stir in fresh cilantro and hot sauce. Season with salt and pepper to taste.

Make sure the sauce is heated.

Toss sauce with the pasta.  Serve immediately.

If you like Southwest foods try some of these:

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding Recipe
Southwest Crockpot Corn Pudding
Southwest Potato Salad
Southwest Cheddar Scones


Layers Of Cold Refried Bean Dip Recipe

Wednesday, October 3, 2012
Many delicious Layers of dip makes this one addicting
1 package shredded 5 cheese Mexican blend
1 jar medium salsa
1 can refried beans
1 small can sliced black olives
1 16 oz container sour cream
1 bag shredded lettuce
1 or 2 medium sized chopped tomatoes
1 package of taco seasoning mix
jalapeno's for garnish
Optional: Chopped bell peppers, chopped onions, sliced avocado

Mix the beans and taco seasonings together in a bowl. Line a pie plate or pan you could layer this in around 2 inches deep.
Spread the bean mixture on the first layer. Pour some salsa evenly over the beans. Spread evenly with sour cream, sprinkle with cheese then tomatoes, olives,  shredded lettuce and peppers.  Serve cold with tortilla chips.

Many different layers, you can use whatever you like!

Apple Streusel Coffee Cake Recipe

Monday, October 1, 2012

Coffee cake has always been one of my favorites, this is a very dense but moist cake. I used the whole wheat flour and it had a very nice flavor to compliment the apples. The crumb cake with apples went perfect with our morning coffee. 

 Coffeecake Batter:
1/2 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
2 cups whole wheat or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 can apple pie filling or use 4 fresh apples minced with a tablespoon flour and 2 tablespoons water
Mix  2 tablespoons sugar and 1/2 teaspoon cinnamon set aside.

Streusel Topping:
1/4 cup Bisquick baking mix
2 teaspoons firm butter or margarine
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped pecans or walnuts
1/4 cup brown sugar
Mix all above in a small bowl and set aside.

Grease and flour a 13x9 pan.
Beat butter at medium speed of electric mixer. Gradually add sugar; beat well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to creamed mixture, add vanilla. Spoon pie filling on the bottom of the pan sprinkle with cinnamon and sugar. Spoon batter on to the  apple pie filling.

Sprinkle with nut, crumb, butter mixture and bake for 45 minutes or until toothpick comes out clean.