Cajun Roasted Chicken Recipe

Tuesday, May 31, 2016
Here is a comforting always a good choice for roasted chicken. Great on top of salads if you have any leftovers!


Grilled Portobello Mushrooms with Balsamic Burger

Friday, May 27, 2016
These grilled mushrooms are a great alternative to folks who aren't big on regular beef burgers. Grilled and with this delicious balsamic dressing they will be asked for again and again!


Patriotic Angel Food Cake Low Carb or Regular

Wednesday, May 25, 2016
I love making Patriot foods and this is one I love especially during strawberry season.

The combination of this light cake, strawberries, custard-like pudding is fabulous and festive looking.

These delicious blueberries will make everyone love the American Holiday seasons!

Whether it's Memorial Day, 4th of July or any other reason to make this festive looking cake, let the swooning begin!

Two recipes for sugar-free low carb and regular recipes for both cake and filling.

This is an angel food cake that's sugar free with sugar free vanilla pudding inside and decorated with whipped cream, strawberries sliced and blueberries for a patriotic themed party for the 4th of July


Spicy Baked Chicken Recipe

Tuesday, May 24, 2016

I love breaded chicken baked. I totally get it that fried taste better to most people but why not get use to eating this healthier version? It's great on top of salad or just plain the of course and wonderful dipped in hot sauce or other low fat dips

Spicy Baked Chicken Recipe


Chicken Penne Zucchini Parmesan Recipe

Monday, May 23, 2016
This dish just shouts summer with freshness! Fresh basil is simmering in this wonderful pasta sauce then poured over your favorite pasta!


Slow Cooker Chicken and Olive Sauce

Saturday, May 21, 2016
This is referred to as a Puttanesca Sauce. Slow cooked with olives and tomatoes this is a great way to change up that chicken dish. Over an rigatoni or your favorite macaroni this will be a hit for all my olive lovers out there!


Tomato Cucumber Olive Tapenade Recipe

Friday, May 20, 2016
More like an Italian salsa! So this is a fresh version Italian style vegetable kinda relish to put on your toasted garlic bread!


Leftover Corned Beef Skillet Recipe

Thursday, May 19, 2016
We are not ones to eat the same things over and over leftover and I have to get a little creative. Here is one hit I had with leftover corned beef. It's great served over rice.


Watermelon Fruit Bowl

Wednesday, May 18, 2016

I love to have something festive when it's a Holiday and when summer is almost here this will be the first thought in mind on a hot day to be refreshing. In the other half I scoop it out and fill it with my favorite flavor of jello. This is all different fruit shapes

Watermelon carved out and filled with various cookie cutter shaped images for a festive 4th of July Fruit Bowl


Filet Mignon Topped with Seafood and Wine Sauce

If you are looking for a gourmet meal, this Filet Mignon is it.

It's topped with shrimp and crab with a delicious wine sauce.

A little bit of work will be worth the effort when you taste this melt in your mouth tender filet with this topping.

It's an elegant perfect special occasion dinner.

Easier than you think to make and everyone will think you ordered this from a 5-star Restaurant.

Scroll down to get this yummy recipe. Please let me know if you try it!

this is a grilled filet mignon piece of beef with shrimp , crab and wine sauce on top


Strawberries and Cream Grandma's Poundcake

Sunday, May 15, 2016
I love to make this one for my own birthday every year. Nothing else compares. The cake is buttery heavy and rich and goes perfectly with fresh strawberries and whipped cream. Simple, elegant and you just can't go wrong with a cake that grandma made.

You will need:
Heavy cream whipped and sweetened with sugar
1 quart cleaned and washed and hulled strawberries sliced
1 pound cake recipe below or store bought
strawberry ice cream topping or warm strawberry jam

Heat the oven to 350 degrees.

For the cake:
1 1/2 pounds of butter at room temperature
3 cups sugar cream for 4 minutes with a heavy duty electric mixer on medium high.  Beat until light, it may be longer than 4 minutes depending on your mixer. Should be a lemony light color.

9 whole large eggs
4 1/2 cups flour
1 tablespoon milk
4 teaspoons vanilla pure

Bake in greased buttered and floured loaf pans at 350 for 1 hour or until the tooth pick comes out clean in the center of the loaf pans. Completely cool.

Whip chilled heavy cream and sweeten with sugar (around 4 tablespoons) to taste. Slice the cooled pound cake in half. Layer with fresh strawberries and drizzle with strawberry ice cream topping or warmed strawberry jam.  Top first layer with whipped cream. Add the top layer or pound cake. Spread with whipped cream. Add more strawberries and drizzle with more strawberry topping. Chill or serve. You can make three loaves with this recipe. I freeze the other two for future use.
+claudia lamascolo   Author

Berry Filling Recipe

Friday, May 13, 2016
I just got some wonderful fresh berries from my Blackberry and Raspberry bushes. I decided to make some berry filling that could be used in pies, topping for ice cream, added to pound cakes with whipped cream or even a filling for a turnover with puff pastry. This was a great filling I will make time and time again!

 Berry Filling Recipe :

(note I had lots of berries cut the recipe in half for less)

1 cup sugar or more if you like sweeter by taste

4 cups raspberries

3 cups blackberries (you can use blueberries also if you want triple berries I would do 3 cups red 2 cups black and 1 cup blue )

3 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

1/4 teaspoon each salt and cinnamon

1 tablespoon butter

water if needed

Puree 1 cup berries combined or just the raspberries set aside.

In a medium saucepan add the puree, cornstarch, and tapioca. Place on medium heat. When it starts to boil add the sugar until dissolved and start to thicken it's just a few minutes. Add the salt, cinnamon, and butter. Fold in the berries gently. If too thick add a little water.

Use on cakes, cheesecake topping, two crusted pies on ice cream, tarts, cookies, turnovers or anything else you like.

Apple Munchkin Donuts

Tuesday, May 10, 2016

       Who could resist these little fried gems? Apple munchkin donuts rolled in sugar, glazed with thin icing or just plain bet you won't just eat one.  Great with coffee or tea.

Tender, and perfectly cooked!

Apple Munchkin Donuts

2 cups flour
2 teaspoons of baking powder
1/2 cup brown sugar
2 teaspoons cinnamon ( I love cinnamon, sometimes I use more since I don't measure, oh well they are still wonderful)
pinch of salt
1/8 teaspoon nutmeg, ginger and pinch of cloves
1 cup milk
3 tablespoons butter, melted
2 large eggs

3 small or 2 medium tart apples, peeled ( diced approx 2 cups diced) I use either Cortland, Rome or Mcintosh apples or choose  from my lists of many that will do fine, put them on pulse in your food processor for a few seconds till finely chopped. Works like a charm!


 Have on hand, powdered sugar to roll in or make a thin glaze with powdered sugar and water, whatever you prefer.

Before preparing the batter, I heat my electric fry pan or if using a deep fryer (or even a deep fry pan will do fine) and heat it low to medium  heat while mixing the ingredients. I have experimented on the medium high heat, that makes them raw in the centers, so make one first. The key is not to have them brown too fast if  browning too quickly on one side, it's too high lower it...or you will ruin them all.

Combine the flour, brown sugar and  spices in a large mixing bowl. Use a fork, to mix everything together. Add the milk, butter and eggs to the dry ingredients and blend all together. Add diced apples and stir till moistened, do not beat this. I have had many  donut style fritters bought here in the South, they don't compare to this homemade recipe. They are tender and so delicious! 

Tip: Pierce the batter with a fork with a little batter still on it  and dip into the hot oil, if it sizzles its ready to fry!

Drop into the hot oil and fry and both sides till lightly browned. 

Place on paper towels to absorb the grease.  You can glaze them with powdered sugar and water icing or just sprinkle with powdered sugar while still warm.

Printable Recipe


Stuffed Crab Mushroom Recipe

Monday, May 9, 2016
A tasty little appetizer indeed. If you don't or can't eat blue cheese try cream cheese or feta! This is a great appetizer. Let's see how they fly off your tables!


Chicken Chiles Rellenos Recipe

Sunday, May 1, 2016
This Chicken Chiles Rellenos Recipe is the easiest Mexican Casserole dish ever!

Another one of those got to try meals with leftovers, this is a definite make again.

Love the flavors and comfort food. Great even reheated. A keeper for sure for all you Mexican food lovers.

casserole slice of chicken rellenos