Halloween Witch Hat and Party Fun Recipes

Wednesday, October 31, 2012

Witch Hats Cookies:

Make a recipe of shortbread from the Samoas Recipe CLICK HERE using a fluted edged cookie cutter and leaving in the middles, or use store bought fudge striped cookies!
Dip in in Wiltons Chocolate melts according to directions on the package
Add some tinted marshmallow fluff in the centers of each cookie (use a little red and yellow to make the orange color)
Place an unwrapped hersheys kiss in the middle
There you have it a happy halloween witch hat!


For more Fun Recipes Click here

Snicker Doodle Drizzled Cupcake Recipe

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

Crockpot Cheese Squash Casserole Recipe

Tuesday, October 30, 2012

2 lbs mixture of thin sliced yellow and green squash
1 cup sour cream
1 can cheddar cheese soup
1 cup hash brown potatoes
1/4 cup flour
1 cup Italian flavored bread crumbs
1/4 cup butter melted
1 cup shredded cheddar cheese
1 teaspoon each garlic powder, salt, pepper and dried parsley

Spray the inside of the crockpot with cooking oil. Mix the soup and sour cream together, add to the crockpot. Add the garlic powder, salt pepper and parsley, stir.  In a bowl toss the squash and potatoes with flour. Place in the cheese mixture. In a small bowl mixed the bread crumbs and butter. Sprinkle on top. Cook around 7 to 9 hours on low.  Around 30 minutes before this is done add the cheddar on top or until melted.

Add 1/2 cup chopped onions
Add 2 cups chopped cooked chicken breasts

Note: Recipes doubles easily.

Homemade Broccoli Rabe Margarita Pizza Recipe

Monday, October 29, 2012

Slices of fresh tomato
fresh basil
olive oil
shredded whole milk mozzarella

In a large pizza pan stretch out fresh dough.  Let rise till doubled around an hour.  Put sauce on top, sliced tomato, cooked drained meat of choice, sauteed broccoli rabe spinkle with mozzarella cheese, grating cheese and drizzle with olive oil. Bake at 400 degree hot oven until cheese if browned and bubbly.

Pumpkin Raisin Caramel Rum Sauce Shortcake Recipe

Sunday, October 28, 2012

3 cups flour
2/3 cup brown sugar plus 1 tablespoon
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup salt
1 teaspoon crystallized ginger
4 tablespoon butter cut up
1 cup solid canned pumpkin
3/4 cup buttermilk
1 egg
3/4 cup raisins
1 teaspoon cinnamon
Heat oven to 400 degrees. Mix the flour with butter till resembles coarse meal. Add the sugar, cinnamon, ginger, baking powder, salt, soda. Gently fold in the pumpkin, milk, whisk in the egg. Stir in the raisins and drop by tablespoons on a parchment lined cookie sheet. Bake 18 to 20 minutes until brown serve with caramel sauce.

Caramel Rum Sauce Topping recipe:
1 cup dark brown sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup rum

Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over shortcakes.


Easy Version:

Unwrap  15 caramels and place them in a glass measuring cup. Add 2 tablespoon of rum and 1 tablespoon heavy cream or milk. Microwave 2 minutes stir and  drizzle over the shortcakes.

Roasted Garlic and Potato Clam Soup Recipe

Saturday, October 27, 2012
Rich, creamy and two flavors that compliment each other. Comfort food all the way when it comes to soup, this will hit the spot!

6 potatoes, peeled and cut into 1 inch pieces
1 can rinsed minced clams
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoon finely minced celery
1/2 cup fresh finely chopped parsley
6 cloves garlic, peeled roasted  garlic see directions here
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste
shredded mozzarella cheese
Italian flavored bread crumbs mixed with 2 tablespoons melted butter, toast in the oven in a throw away pie tin for 8 minutes on 400 degree oven
Preheat oven to 425 degrees
Roasted Garlic (for instructions click here)
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender, blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, cream, clams and (in season fresh clams minced) add salt to taste, spirnkle with parsley. Top with reserved roasted potatoes, garnish. Garnish with mozzarella shredded cheese and toasted bread crumbs.

Crockpot Chicken Marsala Spinach Pasta Recipe

Friday, October 26, 2012
Here is one we all love in our family, the flavors in the Chicken and
sauce are a perfect marriage with the addition of spinach and pasta.

6 boneless Chicken breasts
1 can beef broth
1 teaspoon Worcestershire sauce
1/2 cup Marsala wine
1 teaspoon garlic powder
1/4 teaspoon each, salt, pepper, parsley, basil
1 pound of sauteed garlic spinach
1 pound pasta boiled by package directions of choice
1 large 16 oz can sliced mushrooms
2 tablespoons butter
Parmesan and Romano grating cheese blend

In a 5 to 7 quart crockpot add the chicken, beef broth, mushrooms, wine, garlic powder, herbs and Worcestershire sauce. Cook until chicken is tender 6 to 8 hours on low.
When chicken is done saute 3 cloves minced garlic in 3 tablespoons of olive oil  saute for1 minute then add fresh spinach, cook until wilted.
In the meantime boil and drain pasta. Toss with 1/2 cup grating cheese and butter.
To serve. Mix the pasta with spinach. Add the pasta to your plate top with chicken, mushrooms and some of the sauce made in the crockpot.

Note:  Add flour to thicken the sauce if you would like a thicker wine sauce just before chicken is completed cooking around 3 tablespoons.


One Pan Italian Chicken Stew Recipe

Thursday, October 25, 2012
Oh yes, the onset of Fall, all the marvelous smells in the kitchens start. From soups, stews, chili. It's the start of the season, this is the one I make traditionally make first.
Always get me set for the cooler months ahead. 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.

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 emptied from the peas filled with half water and half red wine (Burgundy preferred)
3 tablespoon olive oil
4 cloves minced garlic
1/2 teaspoon dried oregano, basil and parsley

In a large chicken fryer style pan, saute the chicken till brown on both sides. Add the garlic cook for two minutes. All the the rest of the ingredients, stir together to mix. 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. Simmer on low for around 1 1/2 hour or until the chicken is fork tender. If this starts to dry out add more wine or water.  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.

Serve with homemade > crusty hot Ciabotta bread to dip in this marvelous sauce!

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.

Italian Style Baked or Fried Chicken Cutlets

Wednesday, October 24, 2012
Italian Style Baked or Fried Chicken Cutlets are my mom's version of chicken fingers or mommy chicken nuggets. Depending on how you cut the chicken either in long slices or small pieces, the results are the same delicious baked or fried Italian flavored coated chicken cutlets.


Best Upstate NY Apple Galette Recipe

Tuesday, October 23, 2012

For those of you that know I am from Utica New York, I love this time of year for fresh apples. Actually Mcintosh are my favorite!
Whenever I get the chance to have some New York State apples, it's a treat.  I love fresh apple pie, apple brownies and this fast to put together apple galette. Flaky pastry with the freshest filling!

1 puff package of puff pastry (found in the frozen food section or homemade CLICK HERE)
2 or 3 Mcintosh apples peeled, cored and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup apple jelly or apple butter or other jelly you have on hand
1 beaten egg white
2 tablespooons cinnamon and sugar mixture

Stir the apples in a bowl with the jelly of choice and spices.  Roll the pastry out on a sheet of wax paper. Place the filling in the center. Fold up all the edges to make a circle. Baste with beaten egg white and sprinkle with cinnamon and sugar mixture. Bake at 400 degree hot oven until browned.

If you like this recipe try some other hometown recipes:

Upstate New York Apple Pie
Apple Streusel Cake
Apple Brownies
 Browned Butter Apple Cake
Caramel Apple Cake
Apple Cinnamon Baked French Toast
Spiked Apple Cider
Apple Crisp
Apple Dumplings
Apple Cinnamon Bread Pudding
Apple Cranberry Bread Pudding

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.

3 pound chicken wings
salt and pepper to taste
1 cup honey
2 tablespoons oil
2 tablespoon ketchup
1 clove garlic minced
Sprinkle chicken with salt and pepper.

In mixing bowl, combine remaining ingredients and mix well. Place in slow cooker and pour sauce on the chicken. Cook  on low 5-7 hours.

Spiked Apple Cider Cocktail Recipe

Sunday, October 21, 2012

5 cups Apple Cider
1/2 cup Cinnamon Schnapps
1/2 cup Meyers Rum or other Dark Rum

Halloween shaped ice cubes silcon trays ( I used orange juice for the pumpkins and dark rum for the skulls)

Mix the cider, rum and schnapps together in a large pitcher. Add the shaped ice cubes.  You can make this in a large punch bowl for parties just doubling the recipe.

A nice garnish on the glass would be a sliced apple dipped in caramel with a skewer.

Check out this link for other Halloween Party Ideas

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. 

Cheddar Pepper Caulflower Recipe

Friday, October 19, 2012
If you love cauliflower, which I am a big fan of and cheese, this is a great side dish for any meal

1 bunch of cauliflower broken up in small florets cooked added to a 2 quart baking dish (boiled in salt water for 12 minutes)
1 cup Wisconsin sharp cheddar cheese shredded
1 chopped red bell pepper or jalapeno if you like heat
1/2 cup grating cheese
1/2 teaspoon garlic powder, oregano and basil
1 stick of butter
pinch of salt and pepper
1/4 cup crushed butter flavored crackers or panko bread crumbs

Heat oven to 350 degrees. Mix crackers with seasoning and herbs. Melt butter and mix with the cracker mixture. Place the peppers in with the cauliflower and mix together.  Sprinkle the top of the cauliflower with the cracker mixture. Top with the Cheddar cheese and bake until cheese is melted around 25 minutes.


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.

Prosciutto, Tomato, Basil Bruschetta

Monday, October 15, 2012
What better appetizer to start off your dinner with than this delicious prosciutto, tomato and basil combination on your baguette bread!  Your guests are going to love you!

 Prosciutto, Tomato, Basil Bruschetta

1 loaf of French baguette bread sliced 2 inches thick pieces
olive oil 
Chopped Plum tomatoes
Fresh basil leaves torn in pieces
1/2 cup chopped prosciutto or bacon
minced garlic

Brush sliced bread with olive oil, ( they sell many flavored oils, I like the basil flavored.) Toast the bread by baking it in a hot at 400 degree oven for 10 minutes, lightly toasted
Spread one side with minced garlic. Top with some chopped tomato and prosciutto. Drizzle with a little more olive oil. Sprinkle with Romano cheese and bake until hot and crispy, around 8 to10 more minutes on 430 degree hot oven. Cool for a minute before eating then garnish with torn fresh basil leaves.

+claudia lamascolo  author

Halloween Recipe Ideas

Sunday, October 14, 2012

Here are some of the ideas past posts and the photo's above:

Store bought powdered donuts, blue frosting eyes, transparent red gel and mini chocolate chip eyes
Halloween cupcake liners, crushed chocolate cookies,  Chocolate pudding and gummie worms....
Green apples, craved out middles filled with peanut butter and garnished with marshmallows
Oranges cut out like pumpkins and filled with fruit cocktail drained
Lime sorbet floating in lime soda

Ideas and more instructions?  CLICK HERE

If your in a hurry and want something easy, even if your not a baker,
anyone can make these 1,2,3 cake mix brownies  Click HERE

Older Posts and Reruns:





Happy Hauntings!

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.


Quick Cinnamon Roll Recipe

Thursday, October 11, 2012
A very quick simple recipe for those on the go! 

1 package buttermilk refrigerator biscuits (package of 10)
melted butter around 3 tablespoons
cinnamon and sugar mixture
powdered sugar, water and butter for frosting

Remove biscuits from the tube, roll them into ropes. Dip them in melted butter, roll into cinnamon sugar then take them into and create a circle. Bake them on a greased or parchment lined cookie sheet on 400 degrees until browned 10 to 15 minutes. Cool. Make a glaze with 1 cup powdered sugar and water to make a thick frosting with a teaspoon of butter. Mix until smooth. Drizzle over cinnamon rolls.

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.

SouthWest Shrimp Broccoli Pasta Recipe

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 tablespoon of melted butter and toss. Set aside keeping warm.
In a large fry pan, 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


Future TV Clip On The Balancing Act For Winning This Contest!

Thursday, October 4, 2012

I thought it would be fun to enter a video contest a few months back .  I am so excited to announce to all of my readers that voted for me, this was the entry that won!  A huge heartfelt thank you goes out to all of you for your continued support you've given me,
I appreciate all my readers that helped make this all possible
  It was announced today that I won and will be making this dessert on future TV  segment,
on the
 "The Balancing Act".  sponsored contest by Kraft.
Thank you again so much for your votes.  The announcement link is below with the information and I will update everyone on the date as soon as I know when it will be aired.
Again thank you so much to all that voted for me!
 I also want to thank Kraft and The Balancing Act for this opportunity!



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 tooth pick comes out clean.