Chocolate Chunk and Florida Orange Muffin Recipe

Friday, November 30, 2012

The aroma and taste of chocolate with fresh grated orange rind
combination compliments these tasty breakfast muffins!

Here's the recipe:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup Florida orange juice or whatever you use
1/2 cup sugar
1/4 Canola oil
1 tablespoon fresh orange rind
1 cup chocolate chunks
Optional: 1/2 cup shredded coconut

Preheat oven to 400 degrees.  Line muffin cups with paper liners.  Mix dry ingredients in one bowl. Whisk wet ingredients in another bowl. Stir in the chocolate and orange rind to the dry mix(and coconut if using). Pour the dry into the wet ingredients and fold together both bowls into one until just moistened.  Bake at 400 degrees until browned on top about 20 minutes, or use a toothpick in the center comes out clean to make sure the centers are done.

Christmas Bourbon Bundt Cake Recipe

Wednesday, November 28, 2012

1 cup Bourbon more for the top
1 cup butter
2 cups sugar
2 cups flour
5 squares unsweetened chocolate
2 tablespoons unsweetened cocoa powder
1/4 cup instant expresso coffee
3 eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
powdered sugar for garnish

Grease bundt pan with butter and flour set aside. Preheat oven to 350 degrees.
Melt the chocolate in a microwave.
Add expresso and cocoa powder to a 2 cup glass measuring cup, add boiling water to make 1 cup.
Mix until dissolved then add the whiskey and salt. Set aside.

Beat the butter, sugar and baking soda together. Add eggs then melted chocolate. Stir in the expresso boozy mixture adding the flour a litttle at a time and mixing till blended. Pour into pan.
Bake cake for around 55 minutes on 350 in the prepared bundt pan. Cool completely, drizzle with more Bourbon and then douse with powdered sugar.

+claudia lamascolo  Author

Bruschetta Antipasto Appetizer Recipe

Tuesday, November 27, 2012
Bruschetta Antipasto Appetizer is anything you add to Italian bread is a banquet for me. Here is another appetizer I serve to guests instead of making a huge salad this antipasto appetizer. These always are a huge hit! Of course you can add your favorites toppings to any toasted piece garlic bread but this is super tasty! All I can say is you just can''t eat one.

Bruschetta Antipasto Appetizer Recipe


Balsamic Brussels Sprouts and Spinach Saute

Monday, November 26, 2012
I could never have enough recipes for these beauties! Here's another favorite!


1/4 pound chopped proscuitto or ham
1 1/2 teaspoon olive oil
2 tablespoons butter
2 lbs fresh Brussels sprouts thinly slice
2 cup fresh spinach or kale
2 cloves fresh minced garlic
1/2 teaspoon seasalt
pinch of cayenne pepper
coarsely ground black pepper to taste
1/2 cup chicken broth
1/2 cup sliced almonds
1 tablespoon good grade balsamic vinegar

In a large non stick saucepan, cook and stir proscuittto in olive oil for 3 minutes until crisp. Remove from heat drain on a paper towel.  Add butter to drippings in the pan, add brussels sprouts, spinach and garlic, salt, pepper cook and stir until they are tender. Stir in the broth, boil. Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar and top with proscuitto.

+claudia lamascolo  Author

Leftover Turkey Buffalo Sauce Pizza Recipe

Saturday, November 24, 2012

Who would of thought leftover Turkey could taste this good!

When we tried this one I was amazed how much it tasted like buffalo chicken style pizza. which we love. Usually using a roasted chicken.  Another great way to use up that
leftover Turkey on Gameday! 

Leftover turkey about 1 cup or more
Hot Sauce your favorite brand
Lowfat ranch or blue cheese dressing
Mexican blends of cheese shredded
Red and Green pepper slices
Chopped fresh tomatoes
Olive Oil
Cooking spray
garlic powder, oregano, parsley
1 pound fresh or store bought pizza dough

Mix the turkey, 1/4 cup ranch or blue cheese dressing, 1/4 cup hot sauce in a bowl all together, refrigerate until ready to use.
Stretch the pizza dough out on to a lightly sprayed with oil cookie sheet or pizza pan. Let rise until double. Top with the turkey mixture, slices of tomato, peppers and sprinkle the entire pizza lightly with herbs and spices. Sprinkle the entire top with cheese. Bake at 430 until browned and cheese is melted.


Crockpot Turkey Dumpling Stew Recipe

Friday, November 23, 2012

What better way to use up that Thanksgiving Turkey on Black Friday when your all out shopping or  may be working like me!  Easy Crockpot style stick to your ribs down home cooking from the South of Florida, sure why not? When I come home after a 14 to 15 hour day this will surely satisfy the family  and myself after a long day of work or play!  This is one everyone enjoys, a little less Italian but a great way to still enjoy leftovers with a new prospective.

3 cups cooked chunks of Turkey meat
2 cloves of minced garlic
2 large potatoes cut into cubes
2 carrots sliced
2 celery hearts chopped into pieces
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon Worcestershire sauce
32 ounce can of Chicken broth or homemade

Add at the end:
3 tablespoon Wondra flour or use cornstarch
1/3 cup white wine
1/2 cup corn
1/2 cup peas (frozen)
2 fresh basil leaves

1 or 2 cups if doubling of Biscuit mix of choice
1 or 2 tablespoon butter melted if doubling recipe
1/3 cup whole milk or double for more dumplings

In a 5 to 7 quart crockpot, add the chicken, vegetables except corn and peas, seasonings, sauce and  add broth last. Cook for 6 to 7 hours on low. Add the fresh basil 30 minutes before done. Add the corn, peas. Mix wine and flour in a bowl. Put crockpot on high. Stir the wine/flour mixture into the simmering pot.  Mix the milk, melted butter and 1 cup of biscuit mix in a bowl. You can double that recipe if you love dumplings.  Drop the dumplings in the crockpot when it starts to simmer. Cook around 30 minutes more or until dumplings are done in the center using a toothpick that comes out clean. This can easily be done on the stove top as well. Just use the same ingredients and simmer for around 2 hours on medium high heat. Proceed the same way.

Happy Thanksgiving Italian Fritella Recipe

Thursday, November 22, 2012
Actually this is a favorite first thing in the morning with some hot coffee to start the Thanksgiving Day... hope you all have a wonderful family day, eat, drink and great conversation making loving memories...

1 lb Ricotta cheese
2 cups flour
5 eggs
dash salt
4 teaspoons baking powder
5 tablespoons sugar
1 teaspoon vanilla

Beat together all ingredients and let stand 15 minutes. Heat 3 inches of oil in a heavy duty fry pan.
Heat on high then lower to medium heat. Drop by teaspoonfuls into the oil. Drain on paper towels and shake in a bag with powdered sugar.

Have a blessed Thanksgiving to you and yours from @What's Cookin' Italian Style Cuisine

+claudia lamascolo  Author

Turkey Scallopine Recipe

Wednesday, November 21, 2012
Just the two of you?  This is a great Turkey dinner for two, without cooking the whole bird. We don't wait for a Holiday to enjoy this one... hope you like it too.

6 to 8  1 inch thick sliced turkey breast filets (you can use chicken or veal of course)

Seasoned Flour
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon each black pepper and  salt
pinch of cayenne

In a large dish or plastic bag, coat turkey breasts filets into seasoned flour, shake off.
In a large fry pan, heat 2 tablespoon butter and 4 tablespoons of olive oil, saute turkey filets until golden on both sides around 3 minutes a piece. Place on paper towels and drain.
Place in a oven proof baking dish.

In a medium size pan, saute 3 cloves of minced garlic till soft, add 1/2 pound of cleaned sliced baby bella mushrooms, saute for two minutes.  Add 1 cup chicken broth, 1/4 cup marsala wine 2 tablespoon butter. Simmer around 3 minutes. Place filets in oven proof baking dish, pour the mushroom sauce over the top and bake an additonal half hour on 400 degree hot oven. Serve parsley for garnish.

Side dish suggestions :  Almondine Rice PilafRoasted Garlic Mashed Potatoes or Parmesan Garlic Sauce Pasta.

Mandarin Orange Cranberry Pecan Stuffing

Tuesday, November 20, 2012
A Florida Sunshine treat!  Mandarin Cranberry Pecan Stuffing!  A citrus side of wonderful flavors that are a great addition to your Turkey or Poultry dinner~

1 large can mandarin oranges drain out half the juice out
1/2 cup dried cranberries
1/2 cup pecans
2 tablespoons chopped onions
1 tablespoon chopped celery
2 cloves minced garlic
2 tablespoons butter
1 teaspoon poultry seasoning
6 cups herb flavored croutons
2 cups chicken broth (and more if it dries out)

Preheat oven at 350 degrees. Melt butter in a large skillet. Add the onion, celery and garlic saute for 4 minutes. Stir in the rest of the juice and oranges, seasonings, pecans, cranberries and mix well.  Place croutons in a large baking dish. Pour chicken broth and orange mixture over the croutons. Place in oven for 20  minutes covered, then uncover and bake 15 minutes more. If you make this ahead of time and it dries out add more chicken broth before reheating.

+claudia lamascolo  Author

Best Quick Biscuit Recipe Ever

Monday, November 19, 2012

The best and easiest quick biscuit I ever made, love using a mix and it comes together perfectly!

4 cups biscuit mix
1 cup sour cream
1 cup lemon lime soda (like sprite or 7 up or any brand)
1/2 cup melted butter

Mix biscuit mix with sour cream, soda and melt butter in a bowl and either spread into a greased oblong pan or shape into biscuits. If shaping into round drop by tablespoons and mold with extra biscuit mix as this is sticky dough. I use a greased square pan, spread it out, bake and cut into squares. Bake at 425 until golden. Serve with lots more whipped butter to spread.

I have also have cut this recipe in 1/2 for 2 people, it works fine.

Suggestion toppings: Brush with butter then sprinkle with parsley, garlic powder, black pepper and parmesan cheese or the a cheddar lover, load it up with shredded cheddar cheese! Enjoy!


Appetizers,Side Dishes and Dessert Recipes

Sunday, November 18, 2012

That Skinny Chick's Mounds Bar Recipe

Saturday, November 17, 2012

Back in June, Lizzy from That Skinny Chick Can Bake made these Mounds Bars and I couldn't wait to try them. Something always came up including being on a diet.  I finally reached the weight I wanted and these were my reward. What a treat. The only thing I changed was using chocolate flavored graham crackers for the crust.
They were so good I will not be able to wait that long again to make them! Thanks Lizzy as usual your the best at baking, these were outstanding! I was actually licking the knife cutting them, you won't want to leave a crumb behind!  Thank you Lizzy your the best!
Please hop over to her site to see the original recipe!

Chocolate Crusted Mounds Bars adapted from That Skinny Chick Can Bake

1/4 cup butter softened
1 cup chocolate graham crackers crushed
1 tablespoon sugar

1 can condensed milk (14 ounce size)
2 cups coconut put through a food processor finely chopped
Mix together set aside

1 cup semi sweet chocolate chips

Mix the butter and chocolate graham crackers and sugar in a bowl.  Put that into a 9x9 pan or small brownie pan.  Bake at 350 for 12 minutes.
Pour the coconut mixture over the top and bake until browned on top around 20 to 25 minutes. Remove from oven.  Pour chocolate chips on top.

Put back into the oven for a minute so this is easier to spread using the back of a spoon. Cool completely before cutting.

+claudia lamascolo Author

Polenta Coated Red Potato Wedges Recipe

Friday, November 16, 2012

Corn meal instead of bread crumbs? A fabulous addition!
This is an Italian Specialty, simple to make and oh so delicious!
 If you love Polenta and potatoes, here is a great side dish for your Holiday table.

Polenta Coated Red Potato Wedges Recipe
4 large Red Potatoes washed, sliced in wedges wash in cold water
3 tablespoons corn meal
2 sprigs of fresh rosemary
4 Italian basil leaves
1 teaspoon each garlic powder, dried basil and parsley and oregano
1 large zip lock bag
olive oil or canola oil
sea salt and black pepper to taste

In a large zip lock bag add the corn meal, garlic powder and dried herbs.  Shake the wet potatoes in the zip lock bag mixture.

Place on a parchment paper lined pan.  Spread out singlely.  Sprinkle with olive oil, salt, pepper and fresh herbs on the top. Bake in a 400 degree hot oven until crispy around 45 minutes. 

Check out the latest article here on Parade Magazine

+claudia lamascolo  Author


Creamy Sweet Spiced Roasted Butternut Squash Soup Recipe

Thursday, November 15, 2012
One of the best fall soups I ever had. If you love butternut squash this is a great started soup to all those comfort foods your getting ready to serve in the winter time. It's sweet, fragrant with spice and very creamy. One of the easiest also to make. Thanks for stopping by today, Ciao Claudia

Creamy Sweet Spiced Roasted Butternut Squash 

2 large butternut squash washed and cut with a sharp kitchen knife into chunks remove seeds with a spoon and leave the flesh on see YouTube tips here

3 or 4 tablespoons melted butter
1 tablespoon sea salt, and some extra for the end
1 teaspoon white pepper and some extra for the end
freshly grated nutmeg
1 cup heavy cream
3 cups chicken broth
1/4 cup honey
1/8 teaspoon cinnamon
1 teaspoon minced ginger

Heat oven to 425 degrees. Place the cut up squash on a parchment paper lined cookie sheet. Brush with melted butter, 1 tablespoon salt and 1 teaspoon pepper. Roast until squash when using a fork goes into it easily. depending how thick you cut it. Scrap the squash off the flesh with a small spoon and place into a large soup pot.
Add the broth and honey and ginger and bring mixture to a low simmer then using a stick blender puree the mixture.  Add the heavy cream, spices except for nutmeg simmer again. Sprinkle in  1 teaspoon salt and 1/2 teaspoon white pepper in the soup before serving. Garnish with grated nutmeg.

If you like this recipe try these others:
Tips and hints on Youtube 
Click here for Amaretto Butternut Squash Recipe
Click here for  Apple Baked Butternut Cinnamon Squash

 +claudia lamascolo  Author

Boneless Stuffed Apple Pork Loin Recipe

Tuesday, November 13, 2012

Boneless Stuffed Apple Pork Loin Recipe
Boneless thin sliced pork loin or Sirloin steak slices (about 3 pounds)
Sea salt and freshly ground pepper, garlic powder
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, finely chopped mcintosh, rome or gala apples
1/3 cup dried cranberries
1/3 cup chopped pistachios 
1/4 cup minced garlic
2 tablespoons pure maple syrup
1 teaspoon minced fresh rosemary

Place pork on cutting board and pound till flattened to at least 1/4 inch thickness. Sprinkle with salt and pepper. In a medium size bowl add the croutons with chicken stock and let soak in until softened. Use a potato masher to mash the mixture down or fork then stir in the garlic, apples, pistachio's, cranberries and syrup. Mix in the rosemary. Spread in the center of  each surface of  pork or beef onto the meat from the smallest side tightly and secure with toothpicks. Sprinkle with salt and pepper to taste.
Place on a cookie sheet or roasting pan seam side down on parchment paper drizzle with a little olive oil.  Cook at 325 degree oven uncovered, for about 1 hour ten minutes.  Let stand for 10 minutes.

+claudia lamascolo  Author

Thanksgiving Day Recipe Roundup Recipes

Sunday, November 11, 2012

Taking time out to spend with family and friends are definitely a time to be Thankful. Appreciate everyday we have. Follow the links at the end for the recipes


Pumpkin Sausage Bow Tie Recipe

Saturday, November 10, 2012
If you want a new dish that screams fall, this was a pleasant surprise. I actually had this at a fine dining restaurant last year and have been trying to recreate it since, well this time I did it! If you like pumpkin, cinnamon and cream your in for a treat!

2 cups dry Pasta of choice cooked and drained to package directions, set aside tossed with 3 tablespoons olive oil and 2 tablespoons grated Romano cheese, keep warm. This makes two servings so double the recipe for more servings.

1/2 pound  loose ground hot sausage or 4 links with casings off
3 minced garlic cloves
3 or 4 fresh basil leaves
1 cup chicken broth
1/3 cup Chablis white wine
1/3 cup pumpkin puree canned or fresh click here for freshly made "how to"
pinch of nutmeg
1/8 teaspoon cinnamon
4 tablespoons heavy cream
3 tablespoon grated Romano cheese
salt, pepper to taste

In a large fry pan saute sausage in 2 tablespoon olive oil until the pink is all gone. Drain on paper towels, set aside. Add the garlic to the pan with whatever drippings are left. Saute one minute . Add wine, simmer around 4 minutes on high.
Lower the heat to simmer, add the broth, pumpkin salt, pepper, nutmeg and cinnamon. Cook 1 minute. Add the sausage and cream. Toss this over the pasta generously adding grating cheese and either chopped basil. Garnish with grated fresh nutmeg or cinnamon.

+claudia lamascolo  Author

For More Pumpkin Recipes
fresh pumpkin puree
Fresh Pumpkin Chocolate Chip Muffins or Loaf
Pumpkin  Chip Spice Cake
Pumpkin Latte in a Crockpot
Mini Fresh Pumpkin Turnovers
Best Ever Mini Pumpkin Whoopie Pies
Pumpkin Soup
A Very Fresh Pumpkin Pie
Pumpkin Spice Cake (using a mix)
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters

Baked Pumpkin Pecan Donuts

Grandma's Escarole Chicken Bread Ball Soup Recipe

Friday, November 9, 2012
Grandma would use chicken or even the leftover chuck roast beef bone from a leftover Sunday sauce whatever she had leftover in meat made it's way into a pot of soup! Grandma had to be very frugal as money was tight in those days. She passed away in 1975 at the age of 92!


Crockpot Mushroom Chicken, Peppers and Tomato Sauce and Bow Tie Pasta Recipe

Thursday, November 8, 2012

1 large 28 ounce can tomato sauce
1/2 cup white wine
2 large bell peppers sliced and cleaned
1 pound fresh baby bella mushrooms sliced
1 pound bow tie pasta boiled to package directions
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 cup grating cheese
2 pound boneless chicken breasts

In a 5 quart crockpot, sprayed with cooking oil. Add the chicken breast to the pot, tomato sauce, wine, spices, seasonings, mushrooms, peppers add salt and pepper to taste.  Cook on low 6 to 8 hours. Boil pasta to package instructions. Drain. Add pasta to a plate. Top with chicken, sauce and sprinkle with grating cheese and dried parsley.

+claudia lamascolo  Author

Panko Crusted Fried Artichoke Heart Appetizer Recipe

Wednesday, November 7, 2012

If you love artichokes, then you are in for a treat..
 we love these dipped in pizza sauce but they are great plain too!

1 can drained artichoke hearts
1/4 cup Romano grating cheese
1 teaspoon garlic powder
2 cups or more of Panko Italian flavored breadcrumbs
salt, pepper to taste,
optional: pinch of cayenne pepper
2 egg whites beaten
2 ziplock bags
Canola oil for frying

Beat egg whites in a pie plate set aside. Place 2 cups of bread crumbs, cheese, garlic powder and seasonings in a ziplock bag.  In another ziplock bag,  add 1/2 cup flour. Shake the artichokes into flour bag first.  Dip artichokes into egg whites then shake into the panko bread crumb mixture ziplock bag next. Heat at least 2 inches of oil in a large fry pan. When hot deep fry artichokes until golden brown. These taste best while hot sprinkled with more Romano cheese.

Note: I have also baked these on a parchment lined cookie sheet on 400 degree hot oven drizzled with olive oil for a healthier version.

Nutella Filled French Toast

Tuesday, November 6, 2012

Cream cheese, Nutella, strawberries and syrup... what more can I say....

2 slices of  Egg Bread Challah or French Bread Thick Cut
1 egg
1/4 cup milk
powdered sugar
1 teaspoon vanilla
pinch of cinnamon
1 container of cream cheese spread

In a pie plate beat eggs 1 teaspoon powdered sugar, milk and vanilla, cinnamon and set aside. Take two pieces of thick sliced french bread, spread one side with cream cheese the other with Nutella. 
In a medium size fry pan, melt 2 tablespoons butter in the pan. Dredge the Nutella sandwich in the egg mixture and place in the heated buttered fry pan. Fry on both sides till browned.
Place on a plate and sprinkle with powdered sugar. Top with Strawberries and  syrup or delicious plain!

Herb Crusted Cornish Game Hen Recipe

Monday, November 5, 2012

A little hen with alot of flavor! Darn it was so tender the wings fell off!

2 Cornish Game Hens
1 tablespoon Italian seasoning
1 teaspoon each salt, pepper and paprika
1 stick melted butter
1 cup flour
1 tablespoon for each hen minced garlic in olive oil
ziplock bag
Roasting pan with rack
2 celery stalks

Rinse the game hen under water. Melt butter in a pie plate. Roll each hen in butter.  In a extra large ziplock bag add the cup of flour with 1 tablespoon Italian seasoning, salt, pepper and paprika. Shake the hens in the flour one at a time. In the cavity add the minced garlic and 1 stalk of celery and any leftover melted butter.
Bake at 350 degree preheated oven on a roasting rack. Add on the bottom of the pan,  water 1/2 inch deep.  Tent loosely with aluminum foil.  Remove foil after 1/2 hour of cooking.
Cook until the skin is brown and crispy around 45 minutes more or until the juices run clear.

Jack Daniels Pulled Slow Cooker Beef Garlic Sliders Recipe

Sunday, November 4, 2012
Here is a great sauce if you are a big fan of Jack Daniels you will find this awesome sauce over +Curts Delectables , there is nothing better than a great barbecue and the sauce makes the difference in how yummy it is on the sandwich, meat or dipping sauce.

Slider buns (smaller than the regular size)

2lb London Broil Beef Roast

Jack Daniels Homemade Sauce Recipe 

Minced Garlic (1/2 teaspoon per sandwich)

Jack Daniels Booze of course not much just 1/4 cup

1 can Cocoa Cola

Olive Oil (need for brushing on the buns) or melted butter if you prefer

Dried Parsley Flakes

Cooking Spray

Cast Iron groved skillet

First here's what I do:

I take a 2 pound London broil or any cut you like of beef and add 1/4 cup of Jack Daniels and 1 can of cocoa cola to a 5 quart slow cooker the night before I make this, and before you go to bed at night, placed on low setting. When you wake up turn it off, drain the juice out. Shred the beef with two forks. Add the sauce recipe below to the beef and set aside.

Taking a cast iron skillet with groves in it. Heat on the stove top gently spraying with some cooking oil.

Open your slider buns, brush them lightly with olive oil, then add about 1/2 teaspoon of minced garlic to the top part of the bun. Place on top of heated cast iron skillet and toast the buns.

Immediately fill the sliders while the buns are warm with Jack Daniels Sauce pulled beef and sprinkle with dried parsley flakes. They are ready to vanish now, as they did as soon as they were served! These didn't last very long!

Click here for his Jack Daniels Sauce Recipe

Baked Eggs, with Sauce, Pepperoni and Mozzarella Recipe

Saturday, November 3, 2012

My brother John inspired me to make eggs with pepperoni, sauce and mozzarella. He said that mom made it that way. She always used leftover sauce, then both brothers would bring

leftovers to school in a sandwich.

Dad always made the omelets with fried ham and eggs,

then sometimes added peppers and potatoes. So I decided to try it with tomatoes, pepperoni, sauce and mozzarella baked! I think Mom would have loved this one even though she fried hers!


4 eggs beaten

sliced pepperoni chopped

1/4 cup pizza sauce

shredded whole milk mozzarella

chopped plum tomatoes or use whatever you have

2 cloved finely minced garlic

1 tablespoon chopped fresh parsley

grating cheese

Beat the eggs, add everything but the cheese and sauce. Pour the egg mixture in a butter greased deep pie plate. Carefully put the sauce on top of the egg mixture then sprinkle mozzarella on top, then the grating cheese evenly. Bake at 400 degree hot oven until the eggs are set and browned, around 35 minutes or until the cheese is melted and a little brown.


All Souls Day Cookies Mom's Recipe

Friday, November 2, 2012
Italian and of course Catholic? What is All Souls Day or All Saints Day? It is a solemn feast in the Roman Catholic Church commemorating all of those who have died and now are in Purgatory, being cleansed of their venial sins and the temporal punishments for the mortal sins that they had confessed and atoning before entering fully into Heaven.
For more on All Souls Day go to Wikipedia
Here is the family recipe. Thanks Mom!

1/4 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon grated orange zest
1/4 cup orange juice
3 tablespoons honey
2-1/4 cups flour
1 tablespoon unsweetened cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of sea salt or kosher
1/2 cup raisins a mixture of golden and dark
1/2 cup chopped walnuts
powdered sugar for garnish

Heat oven to 350 degrees. You will need 2 parchment lined cookie sheets set aside.
In a large bowl combine all wet ingredients and mix together. Add the dry ingredients and stir the raisins and walnuts in last. Shape the cookies into 2 inch logs and place on baking sheets. Slightly flatten the logs, placing two inches apart, I add a few more raisins to the sides and top if not enough.  Bake for 12 minutes on 350 degrees. When completely cooled, place the powdered sugar in a zip lock bag and shake the cookies gently into the sugar. You can freeze these and I have sent them through mail easily!

Grilled Insalata Caprese Panini Recipe

Thursday, November 1, 2012

You really only need a heavy grated pan with a heavy dish to press on top to make a panini no need for expensive makers!

There's nothing to it!

Slices of whole milk mozzarella cheese
Fresh Basil leaves washed
Plum tomato slices
Olive oil
salt, pepper, dried oregano, garlic powder,  to taste
Italian bread

Cast iron grated pan
heavy weighted plate
cooking oil

Spray the pan with cooking oil and heat to high. Brush both sides of the bread with olive oil. I sprinkle mine with oregano, garlic powder, salt and pepper lightly. Place two to three slices of mozzarella on the bread, top with sliced tomatoes. Grill on one side till brown pressing down with a heavy plate. Flip. Brown on the other side.  When done cool for a few minutes not to get burned. Open the sandwich and place the basil inside the sandwich. Be careful it's hot!  (I found basil stays nice, bright, fresh looking and doesn't look brown  when waiting till the end to add it,  that's the reason I don't cook with the basil inside.