Buttered Crumb Escargot in Wine

Saturday, December 28, 2013
Through the years mom made this a tradition on Christmas eve.

My husband and family love Escargot, I had no idea how easy they were.

I carried the Christmas Eve tradition and added this to one of the many delicious appetizers we have with an all fish menu and no meat.

One change was made, we added some buttered breadcrumbs to the top and they were just the perfect addition to our escargot appetizer!

The wine and butter with cheese is just bursting with flavor and these become addicting for all Escargot lovers

Easy to make in minutes, check out this delicious recipe below, just scroll down to the recipe card to print this off.

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

One of the Appetizer for Christmas Eve

Traditions are to only have fish on the eve of Christmas.

We as Catholic, always stuck to that tradition.

We have many appetizers, all being seafood, cheeses, and more appetizers than a meal.

The big meal is on Christmas day.

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

Italian Tradition

Typically escargot is French. Mom always made them on Christmas Eve and Dad loved them.

In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving.

The snails are cooked and served in their shells. Mom did that for years then got the ceramic dishes you will find in most specialty shops.

This is how we enjoyed them.

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

Fish Eve

We have 7 fishes on Christmas eve and this is one of the appetizers.

Buttery, wine and melted cheese make the escargot a delicious starter for our family.

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

The Escargot

These made in special escargot dishes really taste like a mushroom to me.

When mom would make them I had no idea what they really were.

I may not have tried them if I did, but I love them and they are a delicacy to find unless it's a fancy high-class restaurant.

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

Buttered Crumb Escargot in Wine Pin for later

this is how to make escargot in butter and wine sauce

The Recipe

If you have never tried escargot, this is the best recipe to start with.

The buttery topped crumbs on top are delectable.

The wine sauce is superb.

These became an addicting new favorite around the holidays.

Don't Forget to Try This Best Christmas Roundup of Recipes HERE

fish, escargot, butter sauce, wine sauce, Christmas Eve, tradition, Holiday, appetizer
appetizer, fish
Yield: 12
this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

Buttered Crumb Escargot in Wine

prep time: 10 mins cook time: 15 mins total time: 25 mins
This is a traditional Christmas Eve appetizer in our Italian household with escargot in butter and wine sauce.


2 cans escargot drained and rinsed
1 stick butter
2 medium cloves garlic
1 tablespoon minced parsley
1/2 teaspoon sea salt
white wine Pinot Grigio or other white wine you prefer
Escargot shells or dishes with round wells to hold the snails


Havarti cheese or Muenster cheese
Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
garlic powder

Heat oven to 450 degrees.

In a small saucepan place 2 tablespoons white wine and 1/2 stick butter in it, melt the butter, add the snails and place on low heat and prepare the dish below. In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine,  parsley and garlic, and pulse until smooth.
Put the size of a dime spoonful of butter compound in each well. Place snail on top.

 Cover each snail with a thin piece of cheese. Sprinkle with buttered bread crumbs and a little garlic powder. Pour a little more white wine in the dish not touching the topping (or use chicken broth if you prefer no wine) just to let them keep from drying out.

  Bake in the oven for 7 to 9 minutes until browned and bubbling. Serve with garlic toasts points garlic rolls.

fat (grams)
sat. fat (grams)
protein (grams)
Created using The Recipes Generator

Buttered Crumb Escargot in Wine Pin for later

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.

Don't Forget to Try This Best Christmas Roundup of Recipes HERE

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.


Merry Christmas From The Familia

Wednesday, December 25, 2013

Yes, I did make them try to get into the spirit of Christmas. Every year it's the same fight. they hate their costumes but this sure put a smile on everyone face that walks in the door. My Regina is only 8 months old she really can be pretty miserable when she wants to be, she was named after the Once upon a time series Regina and truly can be "The Evil Queen. Catrina is a little over 8 years old now and is as loveable as a cat can be.

Then below is our beloved Fonzo! He is not a happy cat either in his Christmas garb!

I think he was saying he is being humiliated!

Make sure you have one eye open while your sleeping.... hee hee
and you thought I was getting better..

Sometimes she does cooperate but had some
 pretty sarcastic tones!

Update: Catrina Passed away of cancer 09-19-2017

Now for my mad escape no one is looking!
Leave me alone or the penquin gets it!

Recipe Menu Links:

Christmas Holiday Recipes
Italian Christmas Recipes
Antipasto Tray Recipe
Fish Recipes

Italian Antipasto Tray

Sunday, December 22, 2013
An Italian Antipasto salad tray is filled with anything your heart desires and the perfect start to a Christmas Day dinner growing up in an Italian Catholic household.

This delicious salad platter is always the best appetizer and starter before a big holiday meal.

Check out the many variations you build your wooden board or salad tray with below in my recipe list.

Underneath are fancy greens but you can use any kind of lettuce you prefer although our favorite is romaine and arugula mixed.

Top the lettuce with the best grade of meats and cheeses fruits, nuts vegetables, and many more of my listed suggestions.

Add some homemade Italian dressing, garlic bread, and a bottle of Chianti, Merry Christmas.

this is a large tray filled with fruits, nuts, meats, vegetables drizzled with Italian homemade dressing for Christmas day appetizer


Eggnog Bread Pudding Recipe

Thursday, December 19, 2013
The perfect Christmas morning breakfast casserole. Festive, full of holiday flavor and easy to whip up! Eggnog bread pudding can be the best start of your day!

3 eggs beaten
1 tablespoon vanilla
1/2 teaspoon cinnamon
dash nutmeg
3 1/2 cups eggnog
4 cups torn bread cubes
2 tablespoons melted butter
cooking oil spray

In a medium size bowl, beat the eggs, vanilla, add the eggnog, cinnamon and nutmeg blend all together. In a casserole dish, place melted butter in bottom of the baking dish. Add the bread cubes. Pour the eggnog mixture over the bread and stir.
Sprinkle the top with sugar and more cinnamon.
Bake on 400 degree hot oven until the top is browned and pudding is cooked, around 40 minutes. Serve with whipped cream or a dusting of powdered sugar.

+claudia lamascolo  Author

Chocolate Peanut Butter Melting Snowman Cookie Recipe

Monday, December 16, 2013
Living in Florida it's always warm, even when it gets cold it's nothing compared to my Upstate New York days. Here is a cute little cookie to make that's fun for the kids and festive for the Christmas cookie tray, delicious too!

1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
powdered sugar

1 bag candy bells shaped filled with peanut butter or miniature peanut butter cups sliced in half.
whip licorice cut into tiny pieces dipped in orange frosting or just use a writing tip with stiff frosting and pipe the nose.
miniature chocolate chips for eye
Preheat to 350 degrees
In a large mixing bowl cream the shortening, sugars, peanut butter until smooth. Add all the rest of the ingredients to form a ball.
Roll into one inch balls and place on an ungreased cookie sheet or lined with parchment paper and bake 9 minutes or just until the sides are firm.
Make frosting thin using powdered sugar and water until it make the right consistency.
Spread the cookies. Add the hat and nose.
+claudia lamascolo  Author

Grandma's Rum Eggnog Cookie Recipe

Sunday, December 15, 2013
The aroma baking these alone is hard to resist waiting until they are cooled off to eat. A very nice addition to the Christmas cookie tray or just because your wanting to bake something new and different today! These are not overly sweet and just a hint of rum makes them super special for the adults. Leave it out and add milk for the kids or better yet separate the dough to make both of you happy! Happy Baking with cinnamon spice and everything nice!

1 cup brown sugar
1 stick butter (1/2 cup)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup eggnog
1/2 teaspoon nutmeg and cinnamon each
1 teaspoon vanilla
3 tablespoons dark rum or rum flavoring
1 cup chocolate chips or raisins if you prefer
Optional: 1/2 cup chopped nuts of any kind
1/4 teaspoon salt
1 egg

In a large mixing bowl cream the sugar and butter together. Add the egg, vanilla, baking powder, baking soda,  salt, cinnamon, nutmeg and rum. Stir in the flour then fold in the chocolate chips and nuts if using.
Roll dough in small balls. Place on parchment lined cookie sheets.  Bake at 375 degrees until light brown around 12 to 15 minutes depending how big you shape them. Cool completely, drizzle with frosting.

2 cups powdered sugar
1/4 teaspoon cinnamon
pinch of nutmeg
1/2 teaspoon rum or rum flavoring (optional)

2 or 3 tablespoons of heavy cream or eggnog or more to reach desired consistency.

Blend until smooth drizzle over cooled cookies.

+claudia lamascolo  Author

Red Velvet Double Chocolate Chip Cookie Recipe

Saturday, December 14, 2013
Red Velvet just seemed so appropriate for the Christmas tray this season. I not only love these cookies but the name is even comforting in cooler months. I just thought it was time to make a new one this year and this is it. I had the recipe tucked away and this must make cookie was on my list and now finally made their debut this year! Glad I finally made them ... a great addition!

Red Velvet Double Chocolate Chip Cookie Recipe

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons white vinegar
3 cups flour
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons red food coloring
1 cup chocolate chips

1 bag white chocolate melts ( I used Wiltons for garnish) or use white chocolate chips 4 or 5 on each one

Red and Green mixed non pareils

 This is the first important step here not to miss, cream the sugars along with the butter in a heavy duty mixer. Whip for around 4 minutes.  Add the eggs, vanilla, red food coloring, vinegar and mix for around 1 minute. Add all the dry ingredients except chips, blend in the heavy duty mixer just until all combined. Fold in chocolate chips.

Bake at 375 degree preheated oven(12 to 15 minutes) on parchment paper dropping by spoonfuls at least 2 inches apart. Immediately top with white disc chocolate melts, let them sit on the centers of the hot cookies, spread when melted garnish with colored non pareils. You can melt the chocolate candy first if you prefer then frost. Either way works fine.

+claudia lamascolo  Author

Chocolate Nutella Surprise Cookies

Thursday, December 12, 2013
These Chocolate Nutella Surprise Cookies are a Nutella lover's dream cookie!

A delicious chocolate cookie with a creamy surprise in the center when you bite into this cookie.

Buttery flavored tender chocolaty cookies bursting with the best surprise inside that becomes addicting after that first taste and so easy to make.

The cookies take a little time to mold but so worth it.

I was so surprised when I first bit into one of these and found this delicious creamy center.

Scroll down to my printable recipe card to get the recipe.

nutella filled cookies


Italian Variety Cookie Dough

Sunday, December 8, 2013
This is the only recipe you will ever need to make an assortment of delicious cookies. This one dough does it all with some creative additions and imagination to your favorites!

this is an italian cookie dough to make all kinds of wedding tray cookies for an Italian wedding. It one dough and versatile


Mom's Mincemeat Pie Recipe

Friday, November 29, 2013
This was not one of my favorite pies growing up as a child. Now I really enjoy the memories and tradition of mom's mincemeat pie. Mom made this every year for Thanksgiving because Dad loved it. I made it in both their memory and her devotion to him and what he loved on the Holiday. She was a great mom, wife and cook that always cooked to please us. I just wished I appreciated her expertise in baking and cooking and wasn't so picky as a child. Thanks mom and hope you both are enjoying the after life up there with all your wonderful recipes that lives on with me in your teachings.

1 jar of mincemeat filling
1/12 cups walnuts
2 apples peeled, cored and chopped
1/4 cup brandy or rum
1/2 cup brown sugar
1 tablespoon lemon juice
2 pastry crusts store-bought or homemade

Combine filling, nuts apples, brandy and sugar, lemon juice blend and refrigerate overnight.
Next day, let the filling sit out at room temperature.
Pour into prepared crust, top with another crust crimping edges and poke holes on top with a fork. Add butter to the top. Brush with milk and sprinkle with sugar.  Bake at 425-degree hot oven until browned around 45 minutes.


Chestnut Stuffing in an Acorn Squash Recipe

Monday, November 25, 2013
I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.

The fruit and seasonings all compliment each other. A great addition to any holiday table.


Island Coconut Chocolate Pecan Pie Recipe

Sunday, November 24, 2013
All I can say is the photo does not do this pie justice at all! The flavors in this pie are totally awesome! I was in a hurry and this should have been chilled longer so make sure before you cut it, it's cold! I happen to like my puddings warm when I eat them but that's not the way this one should be served. I really love the rum in this pie, of course you can substitute vanilla or your favorite liqueur of choice! The top will bake and look like pecan pie. Browned and more a yellow thick layer.

Perfect for the Holiday time as it does require a little more time than most and is special! If your in a hurry this will not be the pie of choice to make.

Prepare the day before that would get the best results!

Island Coconut Chocolate Pecan Pie Recipe

1 pie crust store-bought or homemade you can find a recipe here for pie crust

4 oz. German sweet chocolate chopped
2 oz. unsweetened chopped chocolate
1 can sweeten condensed milk
4 egg yolks
1 tablespoon rum
1 cup chopped pecans

1/2 cup brown sugar
1/2 heavy cream
1/4 cup butter
2 egg yolks
1 cup flaked coconut
1 tablespoon rum
1/4 cup pecans coarsely chopped

Whipped Cream canned or freshly made for garnish
Whole pecans optional soaked in rum overnight

Heat oven to 400 degrees. Place the pie shell in the oven and prick with a fork the bottom of the dough or use pie weights.  Cook the pie shell for 11 minutes or until slightly brown.

Melt the chocolate then cool. Add the condensed milk, egg yolks, rum and whisking all together until smooth the add pecans Bake on 350 degree for around 20 minutes. Cool at least 1 hour or more.

Combine the brown sugar, cream and butter in a small saucepan. Boil until sugar dissolves over a medium heat.  Remove from heat.
 In a small bowl add the yolks then whisk a small amount of hot mixture into the 2 yolks in that bowl, then return to the pan mixture. Cook and stir until thick around 3 minutes or so. Remove from heat stir in the coconut. Add the rum. Cool for around 15 minutes. Pour over the pie. Sprinkle with pecans Chill over night or at least 4 hours. Serve with whipped cream and top with drunken pecans!


Italian Toasted Almond Olive Oil Cake Recipe

Saturday, November 16, 2013

Almond Olive Oil Cake Recipe:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup sugar
1/2 cup + 1 tablespoon extra virgin olive oil
1/2 each teaspoon vanilla and almond extracts
1/2 cup orange juice
1 lemon zest or orange zest (small)
cooking spray

Browned Butter Frosting:
1 cup powdered sugar
2 tablespoons unsalted butter
3 tablespoons heavy cream or milk
dash of lemon juice
1/2 cup whole toasted then crushed almonds ( I placed in paper bag and pound with a mallet)

Heat the oven to 350 degrees and prepare a pan and lightly spray evenly with  oil to grease a 9 inch baking pan (I use a spring form pan for ease to remove) 

In a medium sized bowl whisk the sugar and olive oil together until light in color. Add the juice and zest and extracts.

Whisk the dry and wet ingredients together for about 30 seconds until smooth. Pour into the sprayed oil prepared pan and bake at 350 degrees for around 45 minutes or until center comes out clean with a toothpick. Cool for 10 minutes, remove from pan then cool completely.

Browned Butter Frosting:

Toast almonds on a cookie sheet until golden browned.
In a medium sized fry pan, melt butter until it starts to bubble and heat until it becomes a pale golden browned. Cool around 10 minutes.
In a bowl whisk together powdered sugar and heavy cream.  Stir in the butter mixture and dash of lemon juice. Pour over the cooled cake onto a plate that is deep enough to catch the drippings. Add the almonds to garnish the top.

+claudia lamascolo  Author

Leftover Candy Bars and Cream Pie Dessert Recipes Video

Sunday, November 10, 2013

Here I was one day after a party with all kinds of candy left over. I didn't want to just eat all the candy so I decided since as a little girl pies was a favorite game we played of mine. It was time to invent some I would love!


Sweet Potato Cheddar Garlic Biscuits

Saturday, November 9, 2013
These would be much prettier if you have time to cut them out with a biscuit cutter... I was lazy so here is the quick version!

Delicious spiced up with a bit of cayenne pepper and these sweet potato rolls with a little sweetness and cheese will be a smashing success for a dinner roll with any meal!

1 3/4 cup flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter and more for the tops and pan
3/4 cup sweet potatoes pureed
1/3 cup half and half or buttermilk
1 cup shredded sharp cheddar cheese

Blend together puree, cheese and milk together. In another bowl add all dry ingredients, cut in the butter with a pastry tool or use two knives until its crumbly like pebble size cornmeal. Fold together the dry ingredients in with the puree mixture quickly to combine and do not over mix.
Line a cookie sheet with parchment paper, either drop by tablespoons full onto the cookie sheet or you can roll them out on a cutting board after kneading the dough around 6 times, using very little flour, cut out into biscuits and place on the cookie sheet. Try not to handle the dough too much.
Place biscuits on cookie sheet, brush with melted butter. Bake at 425 degree preheated oven until brown on top. Around 25 minutes.

+claudia lamascolo  Author

Meatloaf Cupcakes

Friday, November 8, 2013

Some of the best appetizers are comfort foods and here is one of them! Meatloaf made in individual cupcakes tins. These are a perfect crowd pleaser that everyone loves. Whether your getting ready to watch that favorite sport, event or even charity, these will be a big hit with adults and children. I just love the Italian twist on these, the flavors are perfect. You can even use the leftovers in sandwiches, kids lunches and just as a snack.

these are miniature meatloaves made in a cupcake tin for individual servings. These are on a white plate with ketchup and baked green peppers on top


Italian Style Sweet Potato Croquette Recipe

Thursday, November 7, 2013
A great snack, side dish or appetizer. I am a big sweet potato fan or yam and these are just perfect even to pack in lunches!

1 cup cooked mashed sweet potatoes or yams, cooled off or regular potatoes (Yukon gold)

1 teaspoon brown sugar
1 package of panko bread crumbs

Italian bread crumbs

1 clove minced garlic

1/2 teaspoon each garlic powder, basil, oregano, parsley, salt, black pepper and cayenne pepper

1/4 cup of grating cheese

Optional: pinch of cinnamon

olive oil

aluminum foil

wax paper

Take cold mashed sweet potatoes, brown sugar add minced garlic and shape them into patties. Place on wax paper a combined mixture of panko and Italian flavored bread crumbs (about a cup of each) for 1 cup of potato. Add all spices and cheese to the crumbs mix together. Shape into patties and dip both sides into the crumbs to coat evenly. On a cookie sheet lined with aluminum foil and sprayed with cooking oil, place the patties or whatever shape you make them into to down on the cookie sheet then drizzle the tops with olive oil,  Bake the sweet mashed potato in hot oven preheated at 430 degrees hot oven until brown and crispy. These can also be fried if you prefer in canola oil, just browned on both sides.

+claudia lamascolo  author

Blueberry Banana Coconut Muffins Recipe

Saturday, November 2, 2013
The best thing about summer blueberries is their abundance in those months and then winter comes along and we forget about them? Not sure why. They freeze great! You can make homemade delicious fresh blueberry muffins anytime. This is a bonus muffin, it has bananas and coconut in them for a taste of the tropics to keep the memory of summer alive all year long! Of course you must eat them warm with melted butter to get the real wow factor, indulge just a little!

Blueberry Banana Coconut Muffins

Mix together:

2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt

 In another bowl beat well:

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cup mashed banana's
1/4 cup shredded coconut
1/2 teaspoon of vanilla
4 eggs

1 cup fresh blueberries

Beat the sugars and shortening together then add the bananas and coconut, vanilla and eggs. Add the flour, baking powder, salt until well blended. Fold in the blueberries. Grease or line muffin pan with pan liners or use shortening to grease for easy removal after baking. Bake the muffins in a preheated oven of  350 degrees until the middles are firm around 35 minutes or use a toothpick method by inserting in the middles and the toothpick comes out clean.

+claudia lamascolo  Author

Hershey's Halloween Chocolate Cupcake Recipe

Thursday, October 31, 2013
Here is a really classic chocolate cupcake recipe with buttercream milk chocolate frosting, seriously a perfect combination by itself. A little boo with candy corn is added to make a festive

Happy Halloween to get you in the Spirit!

Nothing too complicated and the kids will love making them too!

These are an easy homemade from scratch Halloween Cupcake decorate with candy corn and chocolate frosting


Stove Top Cinnamon Sugar Almond Recipe

Wednesday, October 30, 2013
Simple recipe for coated almonds. Here is one recipe that will be perfect anytime for any reason to snack on!

1 cup white sugar
1 cup water
2 cups almonds whole and unsalted
1/4 cup butter
1 teaspoon vanilla or a drop of cinnamon oil
mixture of cinnamon and sugar for garnishing.

Generously oil a cookie sheet or use parchment paper.
Heat the sugar and water in a heavy duty pan until it reaches 234 degrees using a candy thermometer. Around 4-5 minutes.
Add 2 cups whole unsalted almonds. Mix until well coated stirring on high heat until it reaches light brown stirring constantly. Remove from heat. Add 3 tablespoons butter and vanilla.  Mix all together. Spread on a prepared parchment lined pan and sprinkle with a mixture of cinnamon and sugar while still hot. Cool and enjoy!

Pumpkin Custard Pudding Video and More Pumpkin Recipes

Monday, October 28, 2013
Here is the best of the best recipe collection I use throughout the fall Pumpkin season. My favorite time to roast pie pumpkin and then get creative. Making fresh pumpkin just make the whole experience special and the recipe. The family always enjoys the smell of fresh roasted pumpkin along with baked pumpkin favorites.


Dutch Apple Blueberry Pie Recipe

Sunday, October 27, 2013
Here is a great combination of flavors to keep your summer alive and begin the fall. There is nothing like the smell of homemade apple pie and the blueberries still give you the taste of summer. The best of both worlds in one crust! The topping is a mixture of cinnamon, flour, butter and brown sugar. The Dutch Crumb topping for me is the best part to save for last!

4 apples pared and sliced
1 cup blueberries
2 tablespoons cornstarch
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 uncooked prepared pie shell deep dish

Clean, pare and slice apples. In a medium size bowl add the apples, blueberries, corn starch,  sugar, lemon juice and cinnamon. Mix together until well blended.

Dutch Apple Crumb topping:
In another bowl add :
3/4 cup brown sugar
1 teaspoon cinnamon
1 cup flour
2 tablespoons butter softened
Mix until crumbly.

Place the apple/blueberry mixture in prepared pie crust dish, sprinkle with Dutch crumb topping. Bake on 350 until browned and bubbling around 45 minutes.


Impossible French Fruit Pie Recipe

Sunday, October 20, 2013


Chicken Proscuitto Mozzarella Slider Recipe

Sunday, October 13, 2013
Sliders have been a big crowd pleasers in the last few months. Of course you can make just about anything you want in this neat little bundle. The ideal sandwich is so versatile. Here is an Italian style slider you can surely impress them with! Great addition to your game days and little get together brunch idea.

2 thinly sliced boneless chicken breast
12 slider buns
12 slices of proscuitto or fried bacon
12 slices of mozzarella slices
Italian homemade dressing
Garlic minced in olive oil
1 egg white beaten
Italian flavored bread crumbs
1/4 cup grating cheese
canola oil or frying

In a large zip lock bag, add 2 cups of bread crumbs and 1/4 grating cheese.  Dip the chicken breasts into egg whites then into bread crumbs. Fry in heated oil in a large pan of canola oil till browned on both side. Drain on paper towels. Note:  For less calories, place on a baking sheet and bake until browned around 25 minutes on 400 degree oven. Drizzle with olive oil.

Toast the slider buns brushed with the olive oil and topped with minced garlic until browned.
Place the chicken on the bun topped with mozzarella and proscuitto or bacon. Drizzle with Italian dressing to the top and serve.

Italian Dressing:
1/2 teaspoon each parsley, oregano, basil and garlic powder
pinch of cayenne pepper
salt and pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar

Blend all together.
+claudia lamascolo  Author

Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

Saturday, October 12, 2013

When I was growing up we used a lot of ingredients that were leftover in baked goods. Mom used to always serve applesauce with our pork chops and we would always have a lot leftover. I can remember her saying well before this sours we got to use it up. I would help get all the ingredients together and it always amazed me how she could whip up a batch of muffins, quick bread or even pancakes from using sour cream, applesauce or whatever else might be just on the edge of a throw away. Always a basic recipe turned into something wonderful! Here was her leftover muffin recipe for (what to do with applesauce and sour cream recipe) muffins and loaves. We love this one!  Perfect for gift giving as it holds up very well even traveling or sending in the mail!

Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

Preheat oven to 350 degrees. Prepare 36 muffin tins with liners or 2 large loaves or other pan of choice. Grease well. I usually do 12 muffins and 1 large loaf.

In a large bowl beat together:
3 eggs
2 cups sugar
1 cup oil
Beat together until well blended.

2 cups applesauce
1/2 cup sour cream

Beat in:
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder

Optional :
1 cup raisins, craisins, chopped figs or dates
1/2 cup coarsely chopped walnuts or other nut you prefer

Bake in preheated oven at 350 around 55 minutes or until the center comes out clean with toothpick.
I usually bake the muffins around 40 minutes as they cook a lot quicker.

+claudia lamascolo  Author

Pumpkin Chocolate Chip Bread or Muffins

Tuesday, October 8, 2013
Fresh Pumpkin Chocolate Chip Muffins

Fresh Pumpkin Puree  if your looking for a great way to use your pumpkin here it is, delicious for any time of day, full of rich chocolate and spices, give this one a try you won't be sorry!

Loaf Style Bread

This makes 3 loaves for bread  and 24 mini muffins

Pumpkin  Chocolate Chip Bread
3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

 Pumpkin Chip Muffins (a smaller recipe)
1 3/4 cups all-purpose flour
2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin pie spice or 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
1 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cup of fresh or canned pumpkin
1/2 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
2 large eggs
1 cup semisweet  mini chocolate chips
1/2 cup of milk chocolate chunks
Preheat oven to 350 degrees grease muffin tins or use and line papers in cupcake muffin pans for around 24 mini or 12 large muffins.
In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth. Add flour mix together and then add chocolate chips last.
 Bake until browned and a toothpick comes out clean. Immediately remove onto wax paper covered wire rack and cool.

Printable Recipe

Slice and Bake Holiday Cookie Recipe

Sunday, October 6, 2013
The best thing about slice and bake cookies is you can color them to any theme Holiday you want! These are lemon flavored butter cookie tinted with orange, yellow and left the third section white. I dont think you'll find a more buttery tasting cookie than these. Almost like shortbread but better and perfect for the Holiday. A versatile cookie for whatever event or Holiday theme you have in mind, make the color to match or leave them plain, as as simple elegance. Simple dough. They can be frosted, dusted with powdered sugar or cinnamon sugar. They freeze well and perfect for any holiday!