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!


Baked Peppers and Hamburgers Recipe

Sunday, May 29, 2016
I love this healthier version baking our hamburgers during the picnic season. I make them ahead of time and keep the cast iron skillet ready to reheat on the grill. Perfect when going to a picnic that can be reheated right in the the pan, just bring the buns!


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!


Tropical Banana Cream Cake Recipe

Sunday, May 22, 2016
During the Spring and Summer I don't fuss with baking from scratch. I love this cake because it starts with a mix and can really be dressed up anyway you like. When I think of the tropix, I think of coconut, bananas, fresh fruits, cream and rum! This is the perfect cake for any occasion and especially for pot luck. Continue reading to see just how easy this recipe it to make and everyone goes nuts for with an optional topping!


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 Portabello,Shrimp,Crab with Creamy Italian Garlic Wine Sauce

Filet Mignon, add grilled portabello mushrooms, grilled shrimp on the sides, an abundance of crab in the center, pour a creamy wine sauce over the crab and around the shrimp. Delectable through every bite!

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


Triple Berry Crostata Recipe

Tuesday, May 17, 2016
One of my favorite fruits and pies is raspberry or blackberry. This one also has the addition of blueberries making this a perfect triple berry crostata. I was lucky enough to have a great crop this year of blackberries and raspberries to make this fresh.

Enjoy this dessert!


Stuffed Yellow Squash Recipe

Monday, May 16, 2016
I love this middle eastern flair in this dish. The spices really make this dish come alive and burst with flavor.
When I was a young girl my mom sister Aunt Esther, who I miss dearly everyday, would make what is the original name for stuffed squash is stuffed Kusa. That particular kusa are a hybrid type of squash and light green in color. Hard to find but if you can find them you hit the jackpot!
Use them instead as they are fabulous little squash and perfect for this dish. She was an amazing cook, I miss her so much.
Aunt Esther always inspired me to make this recipe (R.I.P.) although it's not exactly the way she made it, she will always make the best I ever had and the best memories of eating stuffed squash. I always love to make this when the season for squash is in abundance but I just couldn't wait until then, end of summer is depressing so start your Spring off with this a stuffed squash that will tantalize your taste buds!


Italian Stuffed Meatloaf Recipe

Sunday, May 15, 2016
This is not your ordinary meatloaf. Meat, Italian Capicola, Escarole or Spinach, Boiled Egg and Mozzarella cheese are all stuffed inside this rolled ground beef. It's truly a gourmet version of any kind of meatloaf. I did step by step instructions it's really easy so give this a try! This is a specialty meatloaf is referred to as Polpettone Italian Stuffed Meatloaf

This is Italian flavored meatloaf stuffed with spinach, boiled eggs with tomato sauce rolled up and baked in the oven. This is a gourmet meatloaf that is worth the time and effort and delicious


Strawberries and Cream Grandma's Poundcake

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

Pecan Crumb Topped Blueberry Muffin Recipe

Saturday, May 14, 2016
Sometimes the most basic old fashioned recipes are the best ones. Here is another one Mom's that she would just throw together for breakfast on the weekends. Found memories of these cooking in the oven on a brisk Saturday morning always put a smile on my face.


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!

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 starts 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.


Mom's Blackberries and Cream Cake Recipe

Thursday, May 12, 2016

    One of my favorites times of the year and childhood 
memories was off to pick blackberries or raspberries. Then cakes, cobblers and jams that came out of mom's kitchen. Here was the first recipe I remember we had at the beginning of the season. A delicious buttery scratch cake with whipped cream and just a hint of cinnamon made us know summer is near. 

Blackberries and Cream Cake Recipe

Cake Mixture
2 cups flour
4 tablespoons baking powder
3/4 cup milk
1/4 teaspoon salt
5 tablespoon melted butter

Blackberry Mixture
1 cup blackberries
5 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons water
1 tablespoon flour
note: cinnamon is optional

In a small bowl toss berries with water, cinnamon, flour and sugar. Set aside.

In another bowl add flour, milk, butter, baking powder and salt, mix all together.

In a small rectangular pan or pie plate, add 1/2 the batter on the bottom of the greased pan. Add berry mixture on the dough batter and top with remaining scattering the batter top with cinnamon sugar. Bake at 400 till golden brown check after 30 minutes. Serve with whipped cream or french vanilla ice cream.


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!


Caprese Tortilla Appetizer Recipe

Sunday, May 8, 2016

Flour Tortilla is one of my favorite ways to start a salad meal! It's so much healthier and takes that bread craving away.

Tortilla baked in the oven until browned and crisp brushed with olive oil. Baked at 400 degrees around 10 minutes, keep a watchful eye on it so it doesn't burn. A simple appetizer that everyone loves and it can be very low calorie if you just add the basics. Of course you can add prosciutto, hot capicola or salami if you are a meat lover.

Caprese Tortilla Appetizer Recipe

sliced tomato
shredded romaine lettuce
sliced mozzarella cheese
fresh basil leaves

Chopped peppers, cucumbers, avocado, chick peas, sliced radish, or any kind of vegetables you would like to add or meat.

After the tortilla is browned in oven, top with any amount of topping suggestions. Garnish with sour cream, sliced olives and shredded cheddar cheese if you like.


Tortilla Casserole

Wednesday, May 4, 2016

We love this American Mexican style lasagna. It's layered with beans, meat and cheese and oh so good! Read on. The kids love this one. It's so easy and the perfect meal on a budget.

this is a layered tortilla and meat with refried beans, taco sauce, tomatoes, and melted cheese casserole. Mexican American cuisine with sauce and spices in a square baking dish


Italian Garlic Dough Knots

Monday, May 2, 2016
Garlic Knots perfect for any Italian Pasta Meal or as an Appetizer! They are bread dough, tied into knots and brushed with an olive oil and garlic coating. These are addicting I must warn you!  

One batch of my homemade Pizza Dough 
Roll around the size of a golf ball piece of dough into a long rope, tie in a knot. Let rest around 1/2 hour before baking. The longer they rise the bigger they get and lighter the dough. You will need to work with these to see how you like them. I like them firm.
Bake at 400 degree hot oven and baked until browned and cooked for around 35 minutes.

1 lb dough homemade or store bought see link above  ( I would double the recipe as this makes around 20)

Seasoning :

2 teaspoons minced garlic

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

Optional for a little heat : 1/4 teaspoon, cayenne pepper or crushed red pepper flakes ( optional for those that like spicer)

1/4 cup romano/parmesan cheese or more to taste

1/2 cup extra virgin olive oil

While knots are still hot out of the oven:
Mix seasonings in a large bowl (except garlic powder), or use a plastic bag, stir or shake hot dough knots.. to coat evenly, sprinkle with garlic powder and more grating cheese. Add more olive oil if too dry.  Toss knots in the seasoning add less or more to taste.

Chicken Chilies Rellenos Recipe

Sunday, May 1, 2016
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.