Chocolate Cake Mock Tiramisu Recipe

Sunday, July 31, 2016

Everyone that loves Tiramisu knows that Tiramisu is made with sponge cake, eggs and mascarpone cheese. I decided to try this version using a chocolate cake and make a mock style Tiramisu.  This luscious filling that was just decadent. Not the original authentic way to make it but surely this will wow your family and friends and it's eggless!

Chocolate Cake Mock Tiramisu Recipe

1/2 cup strong black coffee
3 or 4 tablespoons coffee flavored liqueur such as Kahlua or  use a hazelnut such as Frangelico or more to taste
4 ounces mascarpone cheese (substitute all cream cheese if you can't get mascarpone)
2 -  8 oz packages of cream cheese softened or room temperature
1/2 cup sour cream
1/2  cup confectioners' sugar or more to taste
2 - 8 oz containers frozen whipped topping, thawed or 2 cups heavy cream whipped
1 package instant chocolate pudding made to package instructions

1/4 teaspoon unsweetened cocoa
Toasted sliced almonds
hot fudge syrup or nutella hazelnut spread

1- Chocolate cake mix made to package instructions cooled and sliced into pieces or make your favorite flavored mix or any kind homemade cake

 Note: Easiest way to get thin sliced cake is to bake it in a bundt pan cool and slice. As you want thin slices after it's cooled.

Prepare and slice cake for 13x9 inch pan and place cake slices into the pan lining the pan evenly.  I use only one layer. (The cake is much too thick if you bake it into a 13x9 pan, however you can use a deep cookie sheet that large to make a thinner layer. Cook the cake until the middle is clean with toothpick test.)

In a small bowl, combine the coffee and liqueur; set aside.

In a medium bowl, beat the mascarpone cheese, cream cheese, and confectioners' sugar until smooth, add a half cup of sour cream fold in one container of whipped topping. 

Prick the top of the cake and drizzle with coffee mixture.

Spread cheese mixture on top. 

Fold the other 8 ounce container of whipped topping into the prepared pudding. 
Spread over cheese mixture.

Drizzle with nutella or hot fudge sauce.

Using a strainer put the unsweetened cocoa powder in that to shift over the top of the chocolate pudding mixture.

Garnish edges with toasted sliced almonds.

TIP: Mascarpone cheese is a soft, sweet Italian cheese, similar in consistency to soft cream cheese. Commonly used in dips and in sweet dishes like tiramisu, it's generally found in the cheese section of the supermarket, you can use cream cheese if you can't find it.

Beef Pot Pie Recipe

Saturday, July 30, 2016

Whats better way to use up leftover roast beef other than making a beef pot pie for dinner?

This is a homemade pot pie using pie crust for the pastry top and bottom, filled with meats, gravy and mxed vegetables


Baked Prosciutto Capicola Pie Recipe

Friday, July 29, 2016
Breakfast Brunch Lunch or Dinner this will always be a treat and often made on special occasions, for special guests
or Holiday breakfast times.
The family loves this Italian baked pies anytime and you can make it with any other ingredients you like with this basic recipe.


Fried Rice Recipe

Thursday, July 28, 2016
Here is an easy delicious side dish, fried rice. Asian style. The taste is amazing and it's an easy recipe to make.


Slow cooker Stewed Tomato Recipe

Wednesday, July 27, 2016

I love using fresh tomatoes in stews all year long. This time of the year and end of summer you can usually find plum tomatoes very inexpensive and in abundance. Some of you are lucky enough to grow them yourself. I had two beautiful plants bloom this year and got enough tomatoes to make my first batch of stewed tomatoes. Easy as can be and I freeze most of them until winter comes. Enjoy!

Slow cooker Stewed Tomato Recipe

6 to 8 ripe plum tomatoes in thick slices
2 tablespoons extra virgin olive oil
1 medium onion, minced
2 tablespoons minced garlic
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges or put in food processor to puree. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. 

Serve as a side dish, use in stews, Mexican meals or freeze in portions for soups or other recipes.

Deconstructed Ribeye and Chicken Kabob Recipe

Tuesday, July 26, 2016
I love shish kabobs but never really have the desire to sit there cut up the meat and thread them all. Here is my version of making the same flavors just not much more work. I serve mine with sauteed mushrooms( or you can leave them whole), white rice, tomato cucumber salad which is all made separately and using only the peppers to cook with the meat. You can place this all on top of your white rice and turn it into a stir fry


Peach Bellini Popsicle Recipe

Monday, July 25, 2016

One of those refreshing drinks that bursts with summer flavors. Peaches are in abundance right now. Make these with or without alcohol for the perfect way to cool off in the warmer weather. If you love Peach Bellini drinks you are in for a treat.


Baked Italian Herb Crusted Chicken Recipe

Sunday, July 24, 2016
You can have a great chicken dinner without all the fussing around with all dipping and rolling into anything. This is a simple Italian baked chicken recipe we made for years and still love.


Blueberry Lemon Loaf

Saturday, July 23, 2016
All I can say is I personally almost
ate the whole loaf by myself it's so good! A must try you won't be sorry this is the best berry loaf I've ever made!

blueberries loaded in a quick bread with lemon flavor sweet bread for breakfast and the best blueberry loaf ever recipe


Italian Shrimp Seafood and Vegetable Recipe

Friday, July 22, 2016
Here is the best recipe I have for flounder that we absolutely adore actually I can eat fish of any kind this way. Loaded with shrimps and topped with a delicious Italian style topping that makes you coming back for more check out the ingredients you won't be sorry. The stuffing and topping is irresistible!

Italian Shrimp Seafood and Vegetable Recipe

4 pieces of fresh or frozen thawed flounder, haddock, or other white fish
Shrimp cleaned and deveined tails on around 1 pound
Sliced plum tomatoes 2 or 3 small seeds squeezed out
Zucchini sliced or cubed 1 medium size
Peppers 1 or 2
Mushrooms around 8 ounces
Bread crumbs Italian flavored with parmesan cheese added
Granulated garlic
White wine
Olive oil
Salt Pepper to taste

In a medium size fry pan saute peppers and mushrooms in 2 tablespoons olive oil until peppers are soft and mushrooms browned around 10 minutes.
In a large greased baking dish place flounder filets on the bottom. Top with peppers, sliced zucchini and mushrooms. Add sliced tomatoes. Then shrimp as many as you like on top. Sprinkle generously with bread crumbs, granulated garlic powder and dot with butter. Pour wine not touching the bread crumbs along the bottom of the baking dish around 1/2 cup.
Bake at 350 around 35 minutes or until fish flakes easily.


Fresh Berry Galette

Thursday, July 21, 2016
This fresh berry galette is bursting with berries. If you are a berry lover this is the perfect recipe. You can use raspberry, blueberry, blackberry, elderberries and even strawberries!

Easier than pie but taste the same! I love to make these since they are so versatile in fruits and a basic recipe. Not so much to worry about making the edges perfect or pretty. Anything goes just follow the basic recipe, fill, fold and bake that's it!

Fresh Berry Galette


Cake Mix Peach Berry Cobbler Recipe

Tuesday, July 19, 2016

This is a recipe rewind I made this recipe a few years back using a pecan cake mix. I tried it with spice this time and wow either one is a big hit. Perfect summer dessert!

1 package 15.25 oz box spice cake mix,  butter pecan cake mix or yellow cake mix 
1 cup butter melted or margarine (I used all butter)
4 extra large peaches sliced or 6 small with skins removed (you can also used 1 large can of peaches instead of making your own  from scratch, (which I highly recommend fresh) then  just add the cinnamon to the canned with 1 tablespoon of cornstarch when you heat it)
1 cup fresh cherries, raspberries or blueberries or in a pinch you can used canned (or any fresh even apples will work or frozen berries of your choice drained) 
1/2 cup sugar or more to taste
1/4 teaspoon cinnamon
2 tablespoons cornstarch
Optional 1/2 cup additional pecans chopped

In a small sauce pan, add the peaches, cornstarch, cinnamon and sugar. Bring to a boil for 1 minute. I do not add the berries to this while cooking just add after the mixture is done fold in the berries.
Pour peaches and berries into an oil sprayed greased pan 13x9 inch.
Sprinkle cake mix on top and pecans if using. Add the melted butter drizzling evenly over the cake mix top.

 Bake 1 hour or  until browned and crisp on top. Serve with whipped cream or vanilla ice cream.

We use to call this a dump cake in the 1970's.

Quick Taco Casserole Recipe

Monday, July 18, 2016

As much fun as making and eating tacos are, I hate making them they always fall apart when eating them! The mess trying to fill them is just too much trouble to me when I work and always in a hurry for easy fun foods. Yes I am lazy when it comes to making fast food. I want it lightning fast. Here is my version of tacos that are much more fun in my opinion, no fuss at all. It's great even without the shredded lettuce and tomato but hey add what you all love after it's cooked! Taco casserole gone wild! Now when I bite into one it doesn't fall all over me.

Quick Taco Casserole Recipe

crushed corn tortilla and more for garnish on top ( I buy the package of 10)
 1/2 pounds ground beef, ground turkey or 2 cups cubed cooked chicken
1 can chili beans in sauce 15 ounce
1 chopped bell pepper or 1 small can green chilies 
1 teaspoon each chili powder, cumin, granulated garlic,
 1/2 teaspoon salt, pepper (and small pinch of cayenne is optional)
shredded sharp cheddar

Optional: sour cream, sliced olives, jalapeno peppers, shredded lettuce, chopped tomatoes, salsa, taco sauce, shredded sharp cheese

Cook meat till pink is gone, add beans in sauce simmer until thickens a little adding the peppers, all spices to taste.

Layer a baking pan or deep pie plate with crushed corn tortillas, top with meat mixture and  top with cheese. Bake until cheese is melted and bubbling or just until is starts to melt. Serve with more crushed tortillas and more shredded sharp cheese if you like with any other  optional toppings.

Baked Lemon Pepper Seafood Recipe

Sunday, July 17, 2016

This is my go to recipe for fish when I want a lighter style baked seafood dish. I usually have a medley of shrimp scallops and haddock. Any white fish will do that's hearty.
This dish is bursting with flavors.
 Baked Lemon Pepper Seafood Recipe

Shrimp, Scallops, Haddock,  Flounder or any White Fish pieces
Fresh lemons sliced
egg whites beaten
Italian flavored bread crumbs seasoned with salt, pepper, oregano, parsley, garlic powder ( 1/2 teaspoon each)
1/2 cup chicken broth
1/4 pinot grigio
canola oil
plastic zip lock bag

Garnish for later:
1/4 cup fresh lemon juice 
3 or 4 tablespoons olive oil
2 tablespoons melted butter
pinch of garlic powder, oregano, basil, salt, pepper
2 tablespoons grated fresh lemon
1 tablespoon grated romano cheese
1 or 2 fresh rosemary sprigs and parsley

Place 1 cup bread crumbs  in the plastic bag with seasoning.  In another pie plate add the beaten egg whites to a pie plate. Place the fish in the egg whites then shake in the bread crumb mixture.

Preheat oven to 350 degree oven.

Pour into the bottom of a buttered baking dish at least 2 inches deep around 3 tablespoons canola oil then the chicken broth and wine. 

Top with rosemary sprigs on each piece of breaded fish and a slice of lemon on each piece. Bake uncovered around 15 to 20 minutes turning over once and making sure the fish flakes apart and the shrimps are pink. 

Tip:  For crispier fish spray with oil first and broil tops when fish is cooked for a darker crusted fish.

 Remove from baking dish and place on a plate.

Mix lemon juice, melted butter, 3 tablespoons olive, cheese, lemon peel,  add a pinch of all the herbs and spices use this to pour over the hot seafood when cooked or to dip in. Before serve with twist lemon slices over the top of the and fresh herbs on the plate.

Italian ChickPea Shrimp Soup Diavolo

Saturday, July 16, 2016

If you want the perfect summer soup and one that goes perfect with a great salad you found it. The shrimp, chickpeas and light tomato broth compliments each other. Follow the link below for the full recipe!


Peach Sorbet Recipe

Friday, July 15, 2016

One of my favorite flavors in summer is peach. Refreshing peach sorbet is just what you need on a hot day to cool you off!
Today was one of those days!

Peach Sorbet Recipe

1 cup water
8 peaches or nectarines peeled sliced ripe
1/2 cup sugar
3 tablespoons lemon juice

In a medium saucepan place water, sugar and juice and boil until sugar is dissolved around 3 to 4 minutes. Cool.
Add this to a large food processor with peaches and puree until smooth. Add more sugar if not sweet enough depending on the crop of peaches you have.
Place in a plastic container and freezer till slushy.
Pour this into prepared ice cream maker and churn to makers directions around 25 to 35 minutes until smooth and frozen.
Transfer back to an ice cream container and freeze for at least 6 hours before serving. I always make it the day before to make sure it solid when serving. 

Baked Orange Glazed Chicken Recipe

Thursday, July 14, 2016

One of the most flavorful roasted chickens you will ever bake!

Baked Orange Glazed Chicken Recipe

1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup hot sauce
1/4 cup Dijon mustard
1 tablespoon grated orange zest
1 4 lb to 5 lb whole chicken
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange Juice
1/4 cup homemade bbq sauce or your favorite store bought
1 tablespoon grated orange zest
2 tablespoons spicy mustard 
1/4 teaspoon allspice

Mix the orange juice, olive oil, hot sauce, mustard and zest together in a bowl. Add the chicken combine the sauce all over. Cover with plastic wrap, marinate for at least an hour but better overnight if you can in the refrigerator.

Drain the chicken from the marinade. Bake whole chicken in a heavily spray roasting pan on 400 degree hot oven for 25 minutes.  Brush chicken on both sides with glaze and continue baking until chicken juices run clear  about another hour
While the chicken is baking, melt the butter in saucepan or microwave.  Whisk in the honey, orange juice,
 bbq sauce, zest, mustard and allspice. Put some of the glaze in a small dish for serving to dip the chicken in.

Brush the chicken with glaze, flip and brush second side of the chicken . Serve chicken with reserved sauce.

Want more Chicken recipes?

Funnel Cake Recipe

Wednesday, July 13, 2016

Funnel cakes are fun to make with the kids and also eat! Here in the South, these are popular at feasts, flea markets and other social events. You can make these for your family and friends when having company or a breakfast treat! Check out the photo's how easy these are, all you need is your index finger and a large holed funnel or zip lock baggie to make the design!


Wagon Wheels Chicken Pasta Fazool Recipe

Tuesday, July 12, 2016

Wagon wheels are a great childhood memory of a fun pasta to eat. This pasta fagioli is just another version of a great Italian comfort meal. Adding meat makes it a great meal all in one!

Wagon Wheels Chicken Pasta Fazool Recipe


Italian Broccoli Rabe Sausage Roll

Sunday, July 10, 2016
This is a gourmet sausage roll in my eyes. It's filled with a delicious broccoli rabe and sausage filling to make this stuffed dough into a fabulous rolled sandwich baked to perfection!

This has all the taste of a great sandwich of these greens with homemade sausage, cheeses, garlic and extra virgin olive oil flavors. Of course you can leave the meat out if your vegetarian, not a problem at all, still perfectly delicious!


Italian Spiced Corn on the Cob Recipe

One of my favorite ways to eat fresh or frozen corn on the cob is made this way. Of course you can char it on the grill also but I can eat this all year long any day of the week . It's a fabulous side dish! Steamed, boiled, grilled or even in the slow cooker!

Italian Spiced Corn on the Cob Recipe

Corn ears shucked and boiled in water, salt, two garlic cloves and 2 
basil leaves then drained  (see other methods below)
2 or 3 tablespoons Olive oil
3 tablespoons melted Butter
salt, pepper and chili powder to taste ( if you like heat add red pepper flakes)
1 tablespoon dried or fresh parsley
Parmesan cheese as much as you like
Granulated garlic gently sprinkle over the top
Brush corn with butter and olive oil. Sprinkle with seasonings, cheese and parsley. 

Grilling: wrap corn in foil with all herbs and oils garlic. Grill until corn is charred around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.

Slow cooker: Either steam and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn .

Steam: Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.


Italian Style Steamed Vegetables Recipe

Saturday, July 9, 2016
Everything taste better with garlic don't you agree? Well almost everything does to me anyway. These are the perfect side dish and I love a big dish for just for lunch especially when I know I have a big dinner that awaits me!

Italian Style Steamed Vegetables Recipe

a few tablespoons olive oil

a few tablespoons melted butter

granulated garlic or fresh garlic minced fine

chopped fresh parsley

salt, pepper to taste

red pepper flakes is optional

parmesan cheese grated

Mix all the above together and toss with:

Vegetables suggestions and of course to be you and your families choice: cauliflower, carrots, corn, peas, green beans, broccoli, zucchini, brussels, butternut squash, artichoke hearts, or whatever other vegetables you love that have been steamed or sauteed first.


Meatball and Sausage Cheese Casserole Recipe

Friday, July 8, 2016
What could be better in a sandwich, over pasta or on your plate sopping up the sauce with crusty Italian bread?

Meatball and Sausage Cheese Casserole Recipe

Italian Sausage
Italian Meatballs
Italian Sauce
Mozzarella Cheese Shredded
Parsley, Basil Oregano
Granulated Garlic

Note: you can use homemade or store bought sauce and meat. Links are highlighted for recipes.

Place leftover cooked mashed sausage, meatballs and sauce in a greased pie plate. Top with sauce, shredded mozzarella, grating cheese and sprinkle with herbs and spices. Bake in the oven until cheese starts to brown. Serving suggestions:  on toasted garlic buns, white rice, pasta or open faced Italian bread slices.

The perfect solution to leftover meatballs and sausage from Traditional Sunday Sauce recipe. 

Grilled Spicy Chicken Recipe

Wednesday, July 6, 2016
This is a spicy chicken bursts with lots of flavor. We love this chicken on top of salads if there are any leftovers and makes a great tasting chicken salad by just adding mayo!

Grilled Spicy Chicken Recipe

Grilled Spicy Chicken Recipe

1 tablespoon paprika

4 teaspoons sugar, divided

1 1/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon lemon-pepper seasoning

1 teaspoon cayenne pepper

1/2 teaspoon cumin

1 1/2 teaspoons pepper, divided

4 boneless, skinless chicken breast halves

1 1/3 cups mayonnaise

2 tablespoons water

2 tablespoons cider vinegar

In a small bowl, combine paprika, cumin, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover. Chill 1 cup for serving. Save remaining sauce for basting.

Grill chicken, until browned and juices run clear. Baste with remaining sauce. Serve with reserved chilled sauce.


Balsamic Spinach Caprese Salad Recipe

Tuesday, July 5, 2016
This became my favorite new salad this year. I just love the freshness of all the fresh herbs in this salad from my garden. Nothing compares to fresh everything. Check out this healthy salad and dressing you will love it!

 Balsamic Spinach Caprese Salad Recipe

baby spinach leaves
chopped celery 
cubed cucumbers
whole milk mozzarella cubes
beef steak or plum tomatoes cut into small pieces
freshly boiled (or canned) chick peas 2 cups
olive oil extra virgin
aged balsamic vinegar
sprig of rosemary
couple cloves minced garlic chopped fine
4 or 5 fresh basil leaves
4 or 5 leaves freshly chopped Italian parsley 
3 or 4 sprigs of fresh mint
fresh oregano just a couple of leaves if you have it

Additional options: any kind of lunch meats cubed, olives sliced, radishes, zucchini cubed, feta or other cheeses, bacon pieces, berries, chopped apples, nuts of your choice

Mix around 1/4 cup olive oil with 3 or 4 tablespoons balsamic vinegar. Whisk together adding salt, pepper to taste. Add more or less to the amount of ingredients using for your size family.
In a large dish or container add all the rest of the salad ingredients as much as you like there are no measurements. Pour the dressing over the salad and toss all together.
Serve immediately.

Berry Vanilla Pudding Recipe

Monday, July 4, 2016

A simple plain old world recipe for vanilla pudding that can be the base of a pie, tarts or perfect dessert with berries on top

Berry Vanilla Pudding Recipe

1/3 cup granulated sugar or more to taste.
1/4 cup cornstarch
3 cups milk
2 teaspoons vanilla extract
1 beaten egg yolk
2 cups assorted fresh berries, blueberries, raspberries, strawberries, blackberries (or a combo)
raspberry jelly heated or other jelly of choice

In saucepan, combine sugar and cornstarch. Blend in milk, cook stirring constantly over medium heat until mixture thickens and bubbles. Spoon a few spoonsful of hot mixture into the yolk remaining and return this mixture to the saucepan. Cook and stir over low heat for 1 to 2 minutes. Remove from heat; stir in vanilla extract. Pour into small dishes or one large one. Cover with plastic wrap; chill 2 hours. Top with assorted berries that have been dipped in heated melted jelly of choice. This is a great filling for tarts too!

Banana Split Marble Cake Recipe

Sunday, July 3, 2016
When you have to make something over the top and want that wow moment this is that cake to make. You can use a mix if you want and just layer this the way I did with fruits and toppings to make it a simple version. Either way everyone will go crazy for this one that love banana splits.


Best Tempura Batter Ever

 This is the Best  Tempura Batter Ever.  In case you weren't sure what tempura batter is, it's a light crisp batter that is perfect to coat fish, chicken or any other meat or vegetable you like. After it's fried then saturate them by using a favorite dip or sauce of your choice. Tempura is the best coating for fish, chicken, vegetables and whatever else needs a coating deep fried. This is the best ever recipe.


Summer Fun Recipes

Saturday, July 2, 2016
Have some fun with these summer treats! They are always a big hit at any gathering!


Spa Cake
Tropical Jello
Flag Pie
  No Bake  Strawberry Cheesecake 
Jello Popsicles
Coconut Funfetti Cookies
Character Pancakes
 Angel Food Filled Cheesecake

Festive Potato Salad Recipe

Friday, July 1, 2016
Colorful potatoes are perfect for that festive picnic gathering. Check out my easy family recipe for potato salad