Chicken Piccata with Mushrooms Recipe

Saturday, November 30, 2013
Chicken Piccata is an easy meal to serve and the sauce is wonderful! Usually served with a pasta, potato or rice. We love mushrooms so this is the extra addition to the recipe!

2 boneless chicken breasts cut in half (double for your family size)
sea salt and freshly ground pepper
6 tablespoons butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice 
1/2 cup chicken broth
1/4 cup capers, rinsed
1/3 cup chopped Italian parsley
8 oz baby bella mushrooms
2 cloves minced garlic

Season chicken with salt and pepper. Dredge chicken in flour. In a large fry pan on medium heat, melt 2  tablespoons butter with 3 olive oil. When butter starts to make a sizzling noise, add the mushrooms and garlic cook for 3 minutes stirring remove mushrooms from pan with a slotted spoon and set aside. Add the chicken cook for around 2 minutes on each side ( just to seal the flour which keeps the chicken juicy). Add the rest of the olive and butter and continue cooking the chicken until browned on both sides and juices run clear. Remove the chicken pieces and place on a plate keeping warm mixed with mushrooms.
Place the lemon juice in a bowl and add 3 tablespoons of butter to the sauce, chicken broth and whisk. Place back into the pan (that you sautéed  the chicken in) and boil with whatever little bits in the pan has leftover for 2 minutes. Add the capers and simmer 1 minute.  Pour over the chicken. Garnish with parsley. Serve on a bed of rice or your favorite pasta boiled to package directions.

+claudia lamascolo  author

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 mince meat 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.

+claudia lamascolo  author

Brown Butter Pecan Cookie Recipe

Thursday, November 28, 2013
What a delightful easy cookie bursting with buttery pecan flavor! Perfect addition to any cookie tray. Do give this one a try, everyone raves about them! Don't have to wait for a Holiday, just make them. Great with tea, coffee, after school or bake sales.

Brown Butter Pecan Cookie Recipe

12 ounce unsalted butter, split in half

1/2 cup light brown sugar

1 1/2 teaspoon pure vanilla extract

2 3/4 cups flour

1/4 cup pecan meal

1/2 teaspoon sea salt

garnish: granulated sugar for tops

Preheat oven to 350 degrees. In a small fry pan, add 6 ounces of butter on low melt and cook until slightly brown and have nutty aroma. Set aside

In a heavy duty mixer add the sugar and rest of the butter and beat until light and fluffy around 3 minutes.

Add the brown butter and combine. Next add the vanilla, flour, pecan meal and sea salt. Blend together. Wrap in wax paper and chill for 15 minutes.

Roll out on a lightly floured board and cut with a 2 inch fluted edge cookie cutter. Place cookies on parchment paper lined cookie sheets. Make fork indentations in the middle. Sprinkle with granulated sugar. Bake 10 to 12 minutes or until lightly brown. Cool on wire racks.
+claudia lamascolo  Author

Roasted Sweet Potato Cinnamon Slice Recipe

Wednesday, November 27, 2013

It doesn't get much easier than this one! Slices of sweet potatoes baked on a cookie sheet! Perfect for a side dish, appetizer or snack at lunch time. Sweet enough not to do a thing to them but these are sure to please that cinnamon lover and spice up the Holiday table!

Here's all you have to do Option 1:

2 large Sweet potatoes washed and sliced around 1/2 inch thick
Baking cookie sheet
Cooking oil spray

Garnish for the topping as show in photo:
melted butter


Optional Method 2: Honey or light Karo syrup sprinkled with cinnamon

Preheat your oven to 350 degrees.
Spray your cookie sheet with cooking oil. Lay the slices on the cookie sheet. Brush with melted butter. Bake in your preheated oven turning once for around 45 minutes sometime less of more depending on the thickness. Pierce the middle with a fork to see if he goes in easy and they are done!

Option Method 2: Drizzle with honey or syrup just a little on each and sprinkle with cinnamon and this is optional you do not have to use anything else but butter. Baked same as directions above for time and heat with an exception, I would put these on a parchment lined cookie sheet for ease of cleaning.

While baking make the cinnamon sugar to sprinkle on each when making option 1:

In the mean time mix cinnamon and sugar together in a bowl and while these are warm using a shaker, evenly coat the potatoes with that mixture. Turn them over and shake the other side. The cinnamon and sugar will melt a little on the slices to coat them. Place in a covered bowl to keep warm until ready to serve.

Note to make the cinnamon and sugar and keep in a handy shaker jar:

Cinnamon Sugar Mix

1 cup sugar
2-3 tablespoons cinnamon

Combine dry spices and seal in Ziploc or vacuum seal bag (or jar). Measure all into a Ziploc bag, seal & shake to combine. Pour into a spice jar that has holes at the top for easy sprinkling.

+claudia lamascolo  Author

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 for any Holiday table.
First you need to bake the acorn squash sliced in half. Remove the seeds and clean. Bake in a 400 degree oven on a cookie sheet until soft. Make as many as you have guest size. You will be using these as a bowl. If you can't find acorn squash any squash that serves as a deep bowl is fine. like butternut etc.  Just bake it until soft removing all seeds inside first.

Directions for the filling:
1 apple
1/2 cup mandarin oranges
25 roasted chestnuts shelled and chopped
Optional: 1 lb loose hot Italian sausage sautéed and drained
4 cloves minced garlic
1/4 cup dried cranberries
2 teaspoons fresh rosemary
1/4 teaspoon poultry seasoning
6 cups bread Italian flavored cubes
3 cups chicken broth
1 tablespoon Worcestershire sauce
Optional: 1 finely minced onion
salt, pepper to taste
olive oil
                                          See recipe by clicking here for roasting Chestnuts

In a large fry pan sauté  sausage if using with 1 tablespoon olive oil,  until no pink remains. Add the garlic and onion if using until fragrant around 2 minutes. Remove from heat drain any oil.

In a bowl add the bread cubes,  then mix the fruits, cranberries,  spices and seasonings in with the cubes, sauce, broth then add the drained sausage with the garlic mixture. Mix all together and either place in a buttered baking dish, or fill each cooked acorn squash for the number of guests you have. If you think it's too dry when reheating add more chicken broth.  Bake at 350 degree hot oven a few minutes just until warmed.

+claudia lamascolo  Author


Thanksgiving Pilgrim Cookie Hats Tutorial

Sunday, November 24, 2013
Really such an easy project for you and the kids. They will love making these candy topped cookies with decorative frosting, check out the video for some tips and see how easy these are to make. Have fun! They taste great and so easy! Thanksgiving Pilgrim Cookie Hats Tutorial such a fun cookie for the holiday.

Here's what you need to get:
1 bag of miniature peanut butter cups
1 package fudge striped cookies or something similar like that
powdered sugar
food coloring red, yellow
writing tubes

Unwrap the candy. Place the cookies flat side up. Place a dab of frosting in the middle of the candy then place the peanut butter cup on top of the cookie. Pipe yellow frosting around the rim of the hat and decorate with a little orange rectangle.

2 to 3 cups powdered sugar
shortening like Crisco
food colorings red and yellow
In a small bowl add about 2 cups of powdered sugar. Use a few yellow food coloring drops. A few teaspoons of water and 1 tablespoon Crisco. Mix until smooth and still thick. Add more powdered sugar if it's runny. Needs to be thick and hold together in form

In another bowl make the same recipe above.
For the orange mix 1 drop of red with 3 drops yellow. Follow the same procedure.
Place inside a lunch size plastic baggie a writing tip to the end where it points. Puncture with a tooth pick to the center of the writing tube. Add frosting to the baggie. Proceed with decorating the cookie hats.

+claudia lamascolo  Author

Island Coconut Chocolate Pecan Pie Recipe

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 sweetened 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!

+claudia lamascolo  Author

Italian Style Rice and Bean Medley with Wine

Saturday, November 23, 2013
Well beans and rice no matter what you put in it taste great together. I don't think anyone can make a bad combination of spices. It all what you like. I love the wine, butter, garlic and olive oil. It's amazing how many beans there really are. If your a bean lover, you just hit the jackpot!


2 cups cooked 15 beans (1 Bag with 15 bean any flavored variety bean mix, boiled to package instructions and drained found in the bean section of your supermarket ) or use the crockpot overnight to cook them
2 cups long grain rice cooked to package instructions drained (brown and yellow rice work great also)
4 tablespoon butter
2 tablespoons olive oil
1 teaspoons minced garlic
1 teaspoon dried basil, parsley, oregano, thyme, rosemary
1/4 cup white wine
1/4 cup chicken broth
1/2 teaspoon garlic powder
salt and pepper to taste
pinch cayenne pepper

Note: if the rice is leftover use more chicken broth to moisten before reheating)

In a large fry pan, melt butter, add olive oil, sauté garlic around 1 minute. Add a pinch cayenne if using. Combine the boiled rice and sauté in the butter for around 2 minutes. Add around 2 cups or more of beans and wine with the rest of the spices. Simmer around 3 minutes until some of the wine is absorbed.

Other Recipes using 15 Beans:

15 Bean Chili
15 Bean Soup with Sausage

+claudia lamascolo  author

Italian Herb and Cheese Loaded Smashed Potatoes Recipe

Friday, November 22, 2013
Smashed boiled potatoes loaded with spices and cheeses. Topped with Italian flavored bread crumbs drizzle with butter. A perfect side for any chicken, fish or meat dish. Then kick it up with some heat like red pepper flakes for all our hot pepper lovers out there! Broiling for a few minutes with loads of shredded cheese will give these even more crusty cheesy melted potatoes more flavor. Add whatever you like with more of the suggestions below!

4 or 5 large (left whole and skins on) white or yukon gold potatoes boiled in salt water and drained
1 teaspoon each oregano, parsley, garlic powder, basil
salt, pepper to taste
Optional red pepper flakes or cayenne pepper
1/4 cup Romano cheese grated
1 cup shredded mozzarella and provolone combined
Italian flavored bread crumbs
1/4 cup melted butter
olive oil

Drain the potatoes and leaving skins on place into a casserole dish. Smash the potatoes down leaving chunky. Drizzle evenly with olive oil all over the top of the potatoes around 4 tablespoon. Sprinkle evenly with spices, salt, pepper, grating cheese and mix until well combined.
Generously top with Italian bread crumbs, shredded cheeses and drizzle all over with melted butter.
Bake 10 minutes until the cheese melts or broil watching carefully if you want a crisper topping.

+claudia lamascolo author


Merlot Roasted Chestnut Recipe Video

Thursday, November 21, 2013
I can't tell you how excited I was to post this recipe and video! I really loved the flavor in these chestnuts. I picked up these chestnuts from our local grocer today and they really are hard to find even during the Holiday.  You can use any flavor red wine you like although I don't prefer the sweet on these but you can decide. I think both recipes I am sharing on here you will enjoy. The chestnuts leftover if any can be used in any stuffing recipe you like. Hope you enjoy them as much as I did! Just remember to cook them until tender. It depends on time and size. Buon Appetito!

3 pound chestnuts
1 cup Merlot
Heavy Duty saucepan with lid

Cut slits or a cross in the rounded part of each shell of each chestnut using a sharp utility knife or paring knife

Wash then soak the chestnuts in hot water for around 10 minutes to clean.
Place them in a heavy skillet single and a pan that has a cover to fit.

 Pour in a cup of water in the pan, cover the pan, place the heat up to high and cook for  approximately 5 minutes or more, stir them with a wooden spoon until the skins start to open.

Continue to add more water and steam on medium heat until the meat is soft when pierced with a fork. Keep steaming until they are tender then lower the heat to a very low heat to roast the chestnuts in the same pan (this now will have created a dry pan), make sure the cover is still on, continue roasting for 15 to 20 minutes until the shells are roasted. Stir every few minutes so not to burn, keep turning them. When the shells are toasted and the nut meats are tender, turn off the heat. In a large bowl or baking dish pour the wine over the hot chestnuts until saturated. Let the chestnuts rest to absorb the wine for about 10-15 minutes before peeling.

Scoop them out of the wine with a slotted spoon, now it's time to eat them! 

Note: If you would like them alcohol free, then try the herb flavored suggestion below those are also wonderful and perfect for using in any stuffing recipe.

 Optional for herb flavored chestnuts: immediately after roasting melt butter, add salt, pepper a little cayenne pepper, pinch of garlic powder and fresh sprigs of rosemary, toss to coat. Follow same cooking process below.

+claudia lamascolo author

Quick Apple Roll Bites Recipe

Sunday, November 17, 2013
Here is the easiest apple filled pastry you will ever make! Starting with a refrigerated dough, perfect filling and cinnamon sugar topping! This will delight your family and friends and you will be asked frequently for the recipe. Terrific for parties and casual gatherings. Apples wrapped in dough the perfect comfort food! These are also great for kids lunches and tea time.


Let's get started shall we?

3 or 4 Fresh peeled and thinly sliced apples

(I like McIntosh, Rome, or any other baking apple)

1 teaspoon or more to taste of cinnamon to 1/4 cup sugar
double if you are making more than 10

1 package crescent or even buttermilk refrigerator dough using up to 10 (or more
depending on how many you want to make)

1 or 2 tablespoons melted butter

Take out the refrigerated biscuits from the tubes. Flatten to be around 1/4 inch thick. Add apples slices to fit, brush with butter, add some cinnamon sugar mixture. Roll to fold over. Place seam down on parchment paper lined cookie sheet. Brush tops with melted butter and sprinkle with more cinnamon sugar mixture.  Bake on a 350 degree hot preheated oven until the tops are browned. For a sweeter treat, heat some caramel ice cream topping dip these in the caramel!

+claudia lamascolo  Author

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

Baked Potato Fans Italian Parmesan Recipe

Friday, November 15, 2013

One of the quickest side dishes that go great with any meal is this one is a favorite of ours. Not much of a recipe but will sure look great on that plate and it's all ready to eat without your family members or guests doing another thing, oh and did I say it's easy!

So to get started you will need:

Potatoes (yellow baking potatoes like Yukon Gold) microwaved around 4 minutes to open them up make as many as you need
Butter melted
Garlic powder
Parmesan/Romano Cheese
Fresh or dried parsley, oregano, basil and rosemary
Olive oil
 Slice potatoes (slice evenly not cutting through the bottom to make a fan) and then microwave potatoes for a few minutes(this will open up the to look like a fan), cool slightly.  Brush with melted butter. Sprinkle with salt, pepper, parmesan cheese and garlic powder to taste.  Fold foil around the potato exposing the top and bake on hot 400 degree oven for around 15 to 25 minutes or until fork goes through easily.  Sprinkle with parsley, oregano, basil and fresh rosemary if you have it. Drizzle with extra virgin olive oil or more butter and serve.

+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

Meatloaf Cupcakes Pin for later

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

Easy Meals

I am all about making easy meals.

I love the fact that you can get this made in hardly no time.

The best thing about meatloaf is, meatloaf even taste better the next day!

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

The Kids Love Them!

We have the fussiest kids in our family when it comes to eating meat!

These are fun individual meatloaf cupcakes that the kids love.

They are always asking for these delicious little meat dinners.

With mashed potatoes, corn and a little gravy, they make individual shepherds pies, so clever!

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

Comfort Food

Meatloaf is the ultimate comfort food.

We have always found this inexpensive meatloaf as a great dinner all year long.

This is a simple recipe and making the meatloaf in a cupcake tin allows you to make many of them to freeze and take them out whenever you crave meatloaf!

Great as a meal, in sandwiches or any kind of quick idea for lunch or dinner.

Try Some Of These Cupcake Tin Ideas

Kielbasa Muffins

Mexican Meatloaf Cups

Cupcake Tin French Toast

Cinnamon Roll Muffin Cups

Baked Egg Cupcakes

meatloaf, cupcakes, meat, beef, turkey, ground meat, comfort food, miniature

Meatloaf Cupcakes

prep time: 10 minscook time: 35 minstotal time: 45 mins
Individual meatloaf made in a cupcake tin!


2 eggs, beaten

3/4 cup dry Italian style flavored bread crumbs

1/4 cup tomato sauce or ketchup

1/4 grating cheese

1/4 teaspoon of cayenne pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon fennel seed (optional)

2 cloves of minced garlic

1 teaspoon granulated garlic powder

salt and pepper to taste

1 bell pepper diced

cupcake tins

cooking spray


Preheat oven to 350 degrees

In a large bowl, mix together ground beef or turkey, eggs, bread crumbs, grating cheese, salt , pepper and sauce. Add oregano, basil, garlic powder, half the diced peppers. Roll into balls to fit and place in greased cupcake tins. Make in impression in the middle of each one and squirt some ketchup in the middle top with sliced bell peppers. Bake till crispy looking on top.
fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

Meatloaf Cupcakes Pin for later

-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

Italian Frittata Recipe

Friday, November 1, 2013
A frittata is a mixture of egg and any ingredients you love! I have made several over the years. This one has shaved zucchini slices, hot sliced peppers, precooked cubed potatoes, grape tomatoes, mushrooms, garlic and lots of love! I made this for a Sunday breakfast with my boys when they visted, there is something about breakfast that bonds the family over the years with sweet memories and this is one of them. You can make your own memories with whatever ingredients you like and here's how! You will always get, no one makes it quite like mom did!

Here it goes and please add whatever you like:

4 eggs beaten with 2 tablespoons of water per person if you have hearty eaters in your family!

salt and pepper to taste

Suggestions for fillings:

 Cappicola, ham,  prosciutto, pepperoni, salami,  cooked crispy bacon, cooked sausage, thinly sliced beef, cooked escarole, chopped peppers, cubed potatoes I precook them by boiling till soft , spinach, thinly sliced zucchini, mushrooms, eggplant sliced thin, minced onion, minced garlic, sliced tomatoes, hot peppers sliced, cherry peppers sliced, kale,  cubed sweet potatoes precooked, mortadella, seafood of any kind like scallops, shrimp, lobster, crab. Use the many cheeses such as shredded provolone, mozzarella, fontina, grated cheese or the many other cheese of choice.

In a large skillet, add 3 tablespoons of olive oil and heat on medium heat. Saute garlic 1 minute then  add the eggs and whatever the suggestions above your family likes. Cook on one side around 3 to 4 minutes until light brown or longer till set tilting the pan back and forth to move the loose egg around. Flip over using a large spatula. Place the shredded cheeses of choice on top and fold in half.  Flip onto a plate.  Serve with Italian buttered toast.

+claudia lamascolo  Author