Baked Eggplant Steak Chips Recipe

Saturday, April 27, 2013
Eggplant steak chips? Bet your wondering what in the heck are these right? Well I love Potatoes Steak Fries and always bake them. I also love Eggplant.

these are a baked eggplant chips and in a glass dish baked


Chocolate Boston Cream Pie Cupcake Recipe

Friday, April 26, 2013
I love Boston Cream Pie. I also love cupcakes. So for my birthday I decided since you can't find such a treat in any bakery, I had to have them. I also can't believe how fast my life is going by me. Before you know it this will be a vintage blog! Since I love chocolate better than vanilla I guess I will reinvent the Boston Cream Pie into my liking, after all it's my birthday right?

Yes, Chocolate Boston Cream Pie Cupcakes it is!

Melted chocolate ganache poured over the top with a vanilla filling... a perfect match!


Strawberry Rangoons Dessert Video and Recipe

Sunday, April 21, 2013

6–8 fresh small strawberries
1/4 cup strawberry cream cheese spread
Optional: 1/4 cup white chocolate chips for extra sweetness
12 won ton skins (found in the produce department of the grocery store) or make homemade ones
fresh mint
Plastic wrap
3 tablespoons canola oil
Cinnamon sugar blend (optional) and Strawberry Ice Cream topping

Cut strawberries into small 1/4-inch-pieces (about 1/4 cup); place in small bowl.
Stir cream cheese in gently until blended add a 1/4 cup chocolate white chips if using.

Lay won ton skins flat. Place about 1 teaspoon of the strawberry mixture in center; do not over fill. Moisten a 1/4-inch-strip along outside edge; fold one corner over filling to opposite corner to form a triangle. Press edges together tightly to seal; repeat with remaining skins. Cover with plastic wrap; set aside until ready to cook.
Preheat oil in large sauté pan on medium-high 2–3 minutes. Place seam side down to cook.

I cook 1–2 minutes on each side or until crisp and golden. Drain on absorbent paper; cook remaining rangoons. Put a little of the strawberry ice cream topping on the plate, top with rangoon. Sprinkle with cinnamon sugar, mint sprigs, and serve warm.

Still not a pro at making video's but still the same you will get the idea on how simple these are to make!

         Not one of my better Video's but you will get the idea!

+claudia lamascolo  Author

Roasted Chicken Freezer Marinade Recipe

Saturday, April 20, 2013
Roasted Chicken Freezer Marinade Recipe I have had yet. I love the moistness that it holds while baking!


Garlic Parmesan Crusted Roasted Vegetable Recipe

Sunday, April 14, 2013
If you have never roasted vegetables, your missing out. These vegetables are the answer to any meat side dish. So what are you waiting for? Look no more here is the side dish of all sides dishes. Potatoes, zucchini, broccoli, peppers, garlic, what else do you want to add?

You can add what your family favorites are!


Cake Mix Banana Cream Cupcake Recipe

Saturday, April 13, 2013
So easy the kids can make this one! Banana cream filled cupcakes. This is one they will ask you to make again. Great for any picnics or office parties.

Here's what you need for Banana cream cupcakes!

1 yellow cake mix

1 cup of water

1 cup mayonnaise

3 eggs

Mix the cake mix in a bowl with all the above ingredients using an electric beater for 3 minutes.

Line your cupcake tins. Fill 3/4 full. Bake the cupcakes to package instructions. Cool completely.

Using an apple corer or sharp knife, core out the center of each cupcake.

Make filling:

1 package cooked vanilla pudding or instant French vanilla or banana instant puddings made to package instructions

1 banana mashed leaving bananas a little chunky you can add more if you like

Mix the vanilla pudding with banana chunks.

Fill the hollow part with mashed bananas pudding mixture. Top with whipped cream and colored sugar. Or you can make mock whip cream frosting and pipe on top. See recipe below.

Refrigerate or serve immediately.

Note: Use colored sugar any color to the theme your baking (Valentines Day, Christmas, St. Patrick's Day etc.)

Adult version

Optional: add 3 tablespoons of rum to the pudding stir to blend.

If you're not in a hurry try my SCRATCH VANILLA CUPCAKE RECIPE

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups of sugar

1 stick unsalted butter softened (8 tablespoons)

4 extra-large eggs

1 teaspoon vanilla

1 cup milk

With an electric mixer in a medium-size bowl beat the sugar and butter together until light around 4 minutes. Add the vanilla, eggs, milk to blend then add the baking powder, salt then the flour a little at a time. Proceed with the above instructions for cupcakes. Bake 25 to 30 minutes until centers come out clean with a toothpick.

Cooked Whipped Cream Frosting:

3 tablespoons flour

1/2 cup milk

1/2 cup heavy cream

1 cup of sugar

1 cup unsalted butter softened or at room temperature

1 teaspoon clear vanilla

pinch of salt

In a saucepan add the flour and 1/4 cup milk whisk till smooth on low heat. Add the rest of the milk, then add vanilla and pinch of salt and cook till thickened then cool and continue to whisk mixture will get very thick. Cool completely to room temperature or refrigerate to speed up the process. With an electric mixer beat the sugar and butter till light and fluffy add that all into this heavy thickened flour mixture beating for at least 5 minutes until the sugar lost it's grainy look ( a good test is to take a little of this mixture between two fingers and rub together to see if sugar is dissolved or keep beating). Once it looks light and fluffy it's ready to spread!

Knockoff Banana Strawberry Jello Salad

Thursday, April 11, 2013
Knockoff Banana Strawberry Jello Salad Found on a Chinese Buffet is addicting to me I love the taste of the bananas with strawberry.

It's refreshing and I had to learn to make it at home.

I have to admit I am a big fan of this dessert salad at all the Chinese Buffets. Every time we go no matter how stuffed I am I find room to eat this sugary sweet banana strawberry combination.


The Balancing Act and Video Commerical Using Baker's Chocolate Future Segment

Monday, April 8, 2013

Kraft Foods-Bakers Chocolate Blogger Recipe... by THEBALANCINGACT

Don't miss this segment that airs on The Balancing Act on June 26th at 7am and again on July 3rd at 7am EST.
A winning recipe and one you won't want to miss. So stay tuned for updates.

+claudia lamascolo  author

Crockpot Baked Potatoes Two Ways and Suggestions Recipes

Sunday, April 7, 2013

Who knew that the crockpot could have so many ways to make the working world or just busy folks make dinner without knowing how to cook? You can make a whole meal out of a potato with leftovers or just your favorite toppings from a jar or can! Oh by the way if you have hungry kids after school, this is a no brainer for them to come home they just will have to add cheese on top!

Follow these simple instructions for the best results.

10 to 12 washed Fresh Potatoes (I like to use red, white or yellow potatoes)
Salt and Pepper
Optional: Softened Butter

Wash the potatoes, place on foil, prick with a fork, add salt and pepper you can spread with softened butter if you like. Fill the crockpot with potatoes on low (dry no liquid) Check using a fork after 8 hours from that long hard day making sure they are soft. Take out cut up and fluff with a fork in the middles. Try some of my topping suggestions.  Besides what is suggested you can always use leftover chili, stews or canned corned beef hash add some shredded cheese for melting and your meal is complete.

Now here are a few more quick meal topping suggestions:

Greek Style Potato: Feta cheese crumbles, olives, Greek dressing, shredded lettuce and chopped tomatoes.

Philly Style Potato: Steak slices cooked topped with provolone, sauteed peppers, onions and mushrooms.

Italian Guys Style Potato: Crushed meatballs in sauce add shredded mozzarella on top.

Pizza Style Potato: Pepperoni, mozzarella. (If you like sausage, mushrooms, peppers etc. have at it!)

Well I think you all get the idea!  Have fun creating your own toppings!

 Till the next time this is +claudia lamascolo  Author  have a great day!