SNOWBALL MINI CHIP COOKIES

These buttery yummy mini choc. chip and pecan snowballs are a great cookie to prepare for the up coming Holidays or any time of the year.

SNOWBALL MINI CHIP COOKIES:

1 1/2 c. butter, softened
3/4 c. powdered sugar
1/2 tsp. salt
3 c. flour
1 (12 oz.) pkg. chocolate mini morsels
1/2 c. finely chopped pecans
1 T. vanilla extract
Powder Sugar to sprinkle on cookies or roll cookies in

In large mixing bowl, beat butter, powdered sugar and salt until fluffy. Beat in vanilla. Gradually beat flour in and then stir in morsels an pecans. shape level tablespoons of dough into one-inch balls. Place on parchment paper on ungreased baking sheets. Bake in 375 degree oven for 10-12 minutes. Remove from oven and let cookies cool; then sprinkle or roll gently in powdered sugar.

BEST QUICK HOMEMADE MASHED POTATOES FOR TWO

Forget about those pkg. mashed potatoes....Here is my quick version of Homemade Mashed Potatoes for Two.

BEST QUICK HOMEMADE MASHED POTATOES FOR TWO:

1 Huge Idaho potato, peeled, diced
2 T. Butter
3 T. Milk
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese, divided

Microwave diced potato in small casserole dish on HIGH in 1/3 cup water covered for
5 minutes. Let sit, a minute, mash some, then add butter, milk and salt. Microwave on HIGH another 2 - 3 minutes, till potatoes are soft. Mash completely. Divide into 2 plates, making an indent in the middle. Evenly sprinkle cheese over each.....Serve and Enjoy!!!!

PARTY IN A BAG

Fun...Delicious, and easy cleanup! Kids love'em........Let guests start the bag with meat, then whichever; line-up remaining ingredients they desire. Stick a plastic fork in the bag...Easy clean-up too!!!!!!!

PARTY IN A BAG:

2 pounds ground chuck
3/4 cups chopped onion (optional)
OR some diced green bell peppers (optional)
1 T. sugar
1 envelope taco seasoning
12 (2 3/4-ounce) bags Fritos or Doritos
2 cups shredded cheese
1/3 head lettuce, shredded
2-3 tomatoes chopped
1 cup sour cream
1 can sliced black olives, drained
1 (8 ounce) jar your favorite taco sauce

Brown meat, onions and bell peppers, add taco seasoning....and sugar. Cut 1/4 inch off top of chip bags; squeeze bags to crush chips slightly. Fill bags with cooked meat mixture. Top with desired toppings...cheese, lettuce, tomatoes. sour cream and olives offered on paper plates. Stick a plastic fork in bag and serve. Offer taco sauce.......
Double or triple recipe for larger groups........Enjoy!!!!!!

MY STRAWBERRY AND CHICKEN SALAD TRIFLE

Everyone seems to love when I place my salads in a Trifle dish . Try this and you will see what I mean.....Enjoy!!!!

MY STRAWBERRY AND CHICKEN SALAD TRIFLE:

1 head Romaine lettuce, torn
2 (6 oz.) pkgs. cooked chicken strips
1 cup of crumbled feta or blue cheese
1 cup toasted pecan halves
1 quart fresh strawberries, sliced
2/3 cup of your favorite wine vinegar dressing

In a trifle bowl, layer lettuce, chicken, cheese, pecans and strawberries. Refrigerate.
Just before serving pour dressing over salad and Serve.

LINGUINE WITH ARTICHOKE HEARTS AND PROSCIUTTO

Prosciutto is an Italian-Style, salt-cured, unsmoked ham. Deli ham or Italian Salami can be substituted. This dish is so tasty and quick to make, perfect for busy weeknights.

LINGUINE WITH ARTICHOKE HEARTS AND PROSCIUTTO:

8 oz. Linguine
2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
2 (14 oz.) cans quartered artichoke hearts, drained
2 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano
1/4 cup white wine or chicken broth
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese, divided

Cook linguine according to package directions, drain. Return to pot.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook prosciutto 3 minutes or until browned, stirring occasionally. Add artichoke hearts cook and stir 2 to 3 minutes. Add tomatoes, wine and pepper, bring to a boil. Reduce heat to medium-low, simmer 5 minutes.
Toss Linguine with sauce and 1/4 cup of cheese; sprinkle with remaining 1/4 cup cheese.

FLAVORFUL TOMATO AND BASIL BAKED FISH

The extra virgin olive oil brings fantastic flavor to this baked fish recipe. You will want to make this dish often...............

FLAVORFUL TOMATO AND BASIL BAKED FISH:

1/3 cup Extra Virgin Olive Oil, divided
3 Slices Whole Wheat Bread
1 Tablespoon finely minced garlic
1 teaspoon Italian Seasoning
Salt & Pepper to taste
4 firm mild white fish fillets...such as cod or flounder (about 1 1/3 pounds)
1/2 cup seeded and chopped Roma tomatoes
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh basil

Heat oven to 375 degrees. Coat bottom of 9 x 13 pan with 1 tablespoon olive oil. Chop bread to form bread crumbs.

Saute crumbs in remaining olive oil over medium-high heat , stirring often until they begin to brown. Stir in garlic and Italian seasoning. Cook and stir until golden brown. Remove from heat; season with salt and pepper.

Pat fish fillets dry, place skin side down in prepared pan. Season fish with salt and pepper. Combine tomatoes and bread crumbs; cover top of fillets with mixture. Sprinkle with lemon juice. Bake 20 to 25 minutes until fish flakes easily. Top with fresh chopped basil.

BANANA BLISS (Banana Foster Upside-Down Cake)

This recipe contains the elements of the traditional bananas Foster....Brown sugar, rum, cinnamon and bananas which combines in a topping that becomes a delicious sauce moistening the dessert when it's inverted. Absolutely DELICIOUS...........

BANANA BLISS (Banana Foster Upside-Down Cake)

1 cup packed dark brown sugar
3/4 cup butter, cut up, softened, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum OR 1/2 teaspoon rum extract mixed with 2 tablespoons water
3 large ripe BUT FIRM yellow bananas with green tips, sliced diagonally (1/4 inch)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Heat brown sugar, 1/4 cup of the butter and cinnamon n small saucepan over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9x2-inch round cake pan. Arrange banana slices in concentric circles over brown sugar mixture.

Heat oven to 350 degrees. Beat remaining 1/2 cup butter and sugar in large bowl at medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder, baking soda and salt in medium bowl;. At low speed, beat in flour mixture in three arts alternately with sour cream, beginning and ending with flour , mixture. Spoon and gently spread batter over bananas. Bake 45 to 55 minutes, or until cake is golden brown and toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. run small knife around edge of cake; carefully invert onto serving platter.....Serve warm.................

ROSE VICTORIA'S EASY RISOTTO

Suggested vegetables for this dish would be diced carrots, zucchini, peas, or broccoli. All are Great! This recipe can also be prepared in a pressure cooker for 6 mins. after the onion is sauteed, by adding all the ingredients at once except the cheese....So Delicious!!!!!!!

ROSE VICTORIA'S EASY RISOTTO:

4 1/2 cups chicken broth
1 T. olive oil
1/2 cup diced onion
1 minced garlic clove
1 1/2 cups arborio rice
Salt & Pepper To Taste
1/2 cup dry white wine
1 cup chopped vegetables of your choice
1/2 cup grated Parmigiano Cheese (or Imported Pecorino Romano)

Preheat oven to 350 degrees. Heat broth in microwave and set aside. Heat oil in 4-quart ovenproof pot and cook onion and garlic slightly. stir in rice, salt and pepper for approximately one minute and then add broth. If you select fresh vegetables, add them at this time. Bring mixture to boil, stirring constantly. cover and transfer to oven and bake for 10 minutes. Add wine and stir mixture thoroughly. cover and bake another 10 minutes. Remove from oven. If you select canned or cooked vegetables, add them at this time. Stir the mixture. If there is any remaining liquid, place pot on stove top and simmer until broth is absorbed, stirring constantly. Remove from heat and stir in grated cheese. Serve immediately. Serves 4 to 6.

DELISH LOW CARB ITALIAN VEGGIE DIP

This delicious veggie/cracker dip has only 1 carb per serving.......Great to serve your guests year-round. Prep time only 5 mins.

DELISH LOW CARB ITALIAN VEGGIE DIP:

1 (16 oz.) Sour cream OR reduced-fat sour cream
1 (0.7 oz.) package Italian Salad dressing mix (such as Good Seasons etc. etc.)
Carrot sticks, broccoli flowerets, celery sticks, bells peppers, tomatoes, etc...any veggies you would like to serve, or any crackers you would like to serve with this dip..........

In a small bowl whisk together sour cream and salad dressing mix. Cover and refrigerate for at least 1 hour.

Serve with crackers and or veggies.......

EASY SLOW COOKER TERIYAKI CHICKEN

This recipe is so simple and easy to make. Enjoy!!!!

EASY SLOW COOKER TERIYAKI CHICKEN:

2 - 3 lbs. Skinless chicken pieces
20 oz. can pineapple chunks
dash of ground ginger
1 cup teriyaki sauce

Place chicken in slow cooker. Pour remaining ingredients over chicken.

Cover, Cook on Low 6-8 hours, OR on High 4-6 Hour.

GLUTEN FREE LUSCIOUS LAYER BARS

Did you know that Betty Crocker has a gluten-free chocolate cookie mix?????
Use it to make these Luscious Layer Bars.

GLUTEN FREE LUSCIOUS LAYER BARS:

1 box Betty Crocker Gluten Free Chocolate Chip Mix
1/2 cup butter, softened
1 egg
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 cup butterscotch chips
1 cup milk chocolate or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts

Heat oven to 350 degrees. Spray bottom only of 9 x 13 pan with cooking spray.
In a large bowl stir cookie mix, butter and egg until soft dough forms. Using floured fingers, press dough in bottom of pan. Bake 15 mins.

Drizzle condensed milk evenly over baked crust. Sprinkle with butterscotch chips; chocolate chips, coconut and walnuts.

Bake 30 - 35 minutes or until light golden brown. Cool completely, about 2 hours. Cut into bars.

CHOCOLATE ALMOND RICOTTA CHEESECAKE

Make this delicious dessert for you family and friends....They are going to love it!!!!!

CHOCOLATE ALMOND RICOTTA CHEESECAKE:

2 1/2 cups graham cracker crumbs
1 cup melted butter
4 Tablespoons Sugar

Filling:

2 lbs. Ricotta Cheese
1 1/2 Cup Confectioners sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 cups toasted almonds
1 cup semisweet choc. chips
2 1/2 cups heavy cream

Mix graham cracker crumbs, butter and sugar together in bowl. Place in a 9 x 13 pan or dish.
If crust seems too crumbly, simply add a small amount of butter so crumbs hold together. Bake 350 degrees for 8 - 9 mins., until crust is lightly browned. Allow to Cool.

Combine the ricotta, confectioners sugar, and vanilla and almond extracts in a bowl and set aside.

Combine almonds and chocolate chips. chop together in food processor....but do not chop to fine.

Fold together cheese mix and chopped almond & chocolate and chill.

Whip heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.

Spoon into cooled crust and chill in refrigerate overnight before serving.

Serve with a little drizzle of choc. sauce or top with some good quality shaved choc. if you desire.

ROSIE'S GRILLED BRATWURST REUBENS

To reduce the fat in each serving of this recipe by 13 grams, simply use light bratwurst.
You can also use low fat thousand island dressing and low fat swiss cheese.....But I think the regular dressing and cheese taste best.......

ROSIE'S GRILLED BRATWURST REUBENS:

8 cooked/grilled bratwurst
1 jar (16 oz.) sauerkraut, drained and rinsed
1/2 cup Thousand Island dressing
shredded swiss cheese (optional)
8 Rye bratwurst buns, split

Heat grill. Place bratwurst on grill. Cover grill, cook over med-heat 6 - 8 mins, turning frequently, until thoroughly heated through.

Meanwhile in a med. bowl, mix sauerkraut and dressing.

Toast buns by placing cut side down on grill during last 30 - 60 seconds of cooking time.

Place bratwurst on buns. Top each with about 1/4 cup sauerkraut mixture.

Sprinkle with shredded swiss cheese if you prefer. ENJOY!!!!!!!!!!

DELICIOUS SAUCE FOR GRILLED STEAKS (OR ANY GRILLED MEATS)

Here is my recipe for a simple, but delicious sauce for grilled steaks....You will never eat a dry steak or any grilled meat again...............

MY DELICIOUS SAUCE FOR GRILLED STEAKS (or any grilled meats or fish)

1/2 Cup Butter
1 garlic clove, crushed
1 juice of fresh lemon
1/2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper

Combine all ingredients and heat until butter is melted. When ready to serve, reheat until butter is hot......Serve over grilled steaks, grilled hamburgers, or any grilled meats !!!!

LOW FAT FROSTY MOCHA

This is a easy low fat version of the Frosty Mocha's so many of you have requested from me.
Very good and refreshing..............

LOW FAT FROSTY MOCHA:

Makes 4 one cup servings or 2 larger servings.....Only 2g fat per serving and 120 calories.
Also contains 4g protein per serving.......22 carbs per serving
Feel free to use decaf instant dry coffee if you prefer.

1 1/2 cups milk
1/3 cup chocolate-flavored syrup
2 tablespoons instant malted milk powder
2 tablespoons instant coffee (dry)
3 1/2 cups small ice cubes

In blender container place all ingredients except ice. Blend until well mixed.

Add ice cubes...a few at a time, blending well after each addition until mixture is smooth.
Pour into glasses....Can top with a little whipped cream and or some shaved fine quality chocolate if you prefer..........Enjoy!!!!!!!!!

TORTELLINI AND BACON SALAD

SO GOOD AND SO EASY.....Feel free to double this recipe for your buffet or party needs.
Everyone is going to like the dressing......It's my take-off of the old stand by broccolli salad that is so popular. The Tortellini gives it a new twist.

TORTELLINI AND BACON SALAD:

1 pkg. frozen cheese tortellini (cooked as directed on pkg.)
1 lb. your favorite bacon, browned, drained and crumbled
1/2 cup mayonnaise (or Miricle Whip)
1/2 cup white sugar
2 tsp. cider vinegar
1 cup Raisins (can soak in warm water if you like them plump)
1 cup sunflower seeds

In a small bowl, mix together the Mayo, sugar and vinegar for the dressing.

In another bowl, combine the tortellini, bacon, raisins and sunflower seeds.

Pour the dressing over salad and toss.

Place in a nice serving bowl and Enjoy!!!! Or refrigerate until serving..............

EASY SOUTHWESTERN CHICKEN SKILLET

This one skillet meal is so good and so easy to make.....Once your family and friends try it you will be asked over and ever to make it again....If you prefer more heat/spice, just add a spicier salsa or a little hot peppers......Otherwise it's great just as is.....It's good also served with sour cream and more salsa if you like........

EASY SOUTHWESTERN CHICKEN SKILLET:

1 3/4 lbs. Boneless Chicken breasts, skinned
1 cup white or brown Minute Rice
2 cloves garlic, minced
1 small onion, diced (or sometimes I use just a little onion powder)
1 large red bell pepper, diced
1 cup frozen corn
1 can black beans, drained
2 cups chicken broth
1 cup chuncky salsa
1 1/2 tsp. chili powder
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. oregano
1 T. sugar
2 1/2 T. extra virgin olive oil
2 1/2 cups colby jack cheese
or mexican blend cheese

Heat oil over medium heat in a skillet. Add diced onion, garlic and chicken pieces. Stir until chicken starts to turn white. Add chili powder, corn, diced peppers, oregano, salt and pepper.
Add the chicke broth, salsa. and sugar. Stir to combine all ingredients. Next, add the rice, Stir.
Place a lid on the skillet and simmer on low heat for 15 minutes. Remove the lid and add the black beans and stir. Now add the cheese over the rice and cover pan with lid and set aprox.
3 -4 minutes until cheese begins to melt. Sprinkle with thinly sliced green onions and some sour cream when serving if you would like.

ASPARAGUS, GREEN BEAN & FRESH MOZZARELLA SALADA

Made this salad and it was a Big Hit......Easy and Soooo Delish!!!!!!!!

ASPARAGUS, GREEN BEAN & FRESH MOZZARELLA SALADA:

1/2 lb. asparagus, fresh
3/4 lb. green beans, fresh
1 sm. red onion
1/4 cup olive oil
1/4 c. red wine vinegar
1 T. stone ground mustard
1 T. tarragon, fresh
1/4 tsp. salt and pepper
3 oz. mozzarella cheese, fresh
2 tsp. lemon juice, fresh

Clean and slice asparagus, green beans and onions into 1-inch slices.
Drop the asparagus and beans into a pot of boiling water and blanch for 3-5 mins., until bright green and slightly soft.
Remove the vegetables and place them into a bath of ice water, along with the onion slices.
In a bowl whisk the olive oil, red wine vinegar, mustard, tarragon, salt and pepper.
Remove cooled vegetables from water, and toss in bowl with dressing.
Place in a nice serving bowl and top with med. pieces of fresh mozzarella cheese and the fresh lemon juice......Serve or refrigerate until serving.

TWO CHEESE ANTIPASTO CALZONE

This makes an excellent alternative to your every day kind of pizza. To make the fontina cheese easier to shred, place it in the freezer for 15 to 20 mins. Feel free to to add pepperoni instead of salami or even sliced cooked Italian Sausage instead of the salami....But, I really like the taste of the salami in this wonderful Calazone.....Feel free to use store bought pizza dough or just ask to buy some fresh dough from your favorite pizzaria.......!!!!!

TWO CHEESE ANTIPASTA CALZONE:

All purpose flour for dusting
1 pizza dough ball (13-16 ounce size)
Cornmeal for dusting
2 1/4 Cups Shredded Provolone
2 1/4 Cups Shredded Fontina
1/4 lb. diced Italian Salami
1 cup roasted red bell peppers from a jar, drained and cut into 1-inch pieces
1/4 cup coasley chopped pitted kalamata or Italian olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten
Warm Marinara sauce for serving

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4 inch thick. Tranfer the dough to a heavy baking sheet dusted with cornmeal.

In a bowl, combine the cheeses, salami, pepper, olives and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil.
Using paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 -25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired. Bon Apetite!!!!

MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

THE BEST PEACH COBBLER

My recipe for Peach Cobbler is easy and so delicious. Get ready for the oohs and aahs!!!
Serve this cobbler warm or cold.....A good quality Vanilla Ice Cream on the side is really good!

THE BEST PEACH COBBLER:

1/2 cup Butter
1 cup flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon

Melt the butter in a 9 x 13 baking dish/pan.

Combine flour. 1 cup sugar, baking powder, and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter....DO NOT STIR.

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, Stirring Constantly. Pour over batter...DO NOT STIR...Sprinkle with Cinnamon.

Bake at 375 degrees for 40 to 45 minutes or until golden brown...Serve warm or cold!

FAVORITE WATERGATE SALAD

This recipe brings back many memories of days gone by parties and family and friends get-to-gethers. Prepare for your family and friends to enjoy.

FAVORITE WATERGATE SALAD:

1 pkg. pistachio instant pudding
1/2 cup pecans, chopped
1 cup miniature marshmallows
1 med. container Cool Whip
1 can crushed pineapple, with juice

Mix all ingredients. Chill.

CASHEW HONEY MUSTARD CHICKEN SALAD WRAPS

CASHEW HONEY MUSTARD CHICKEN SALAD WRAPS:

1/2 cup low-fat mayonnaise
6 T. honey mustard
1 T. red wine vinegar
1/2 tsp. salt
dash pepper
3 Cups chicken, cooked and cubed
2 celery ribs, thinly sliced
1 green onion, thinly sliced
1/2 cup cashews. chopped
4 flour tortillas (6"). warmed
1/2 cup shredded cheddar cheese (more if you like)

In a bowl. combine mayo. mustard. vinegar, salt and pepper. Stir in chicken, celery, onion, and cashews. Spoon about 1 cup of chicken salad down the center of each tortilla. Top with 2 T.
cheese. Roll up. Enjoy!!!!!!

ROSE VICTORIA'S SCOOPS

My Ice Cream Scoops only have 167 calories each. Low in fat, and DELISH!!!!!

ROSE VICTORIA'S SCOOPS:

1 1/2 Cups Frosted Cornflakes
1/4 C. chopped cocktail peanuts
2 T. mini M & M's
8 Scoops low-fat frozen yogurt or ice cream

Combine cereal, nuts, and M&M's. Roll scoops of frozen yogurt or ice cream in mixture. Place on wax paper lined baking pan. Freeze up to 6 hours.

REALLY EASY & GOOD APPLE BUTTER

This is so easy to make and so good....If you like apple butter you will definetely want to prepare this recipe.

MY REALLY EASY & GOOD APPLE BUTTER:

2 C. Applesauce
1 C. Sugar
1 Tsp. Cinnamon (preferably my freshly ground cinnamon on the market)

Mix together and Bake at 350 degrees, stirring every 15 - 20 minutes.
That's It....SOOOOO EASY!!!!!

ROSIE'S LEMON CUPS

Make a batch of my Lemon Cups today and treat your family and friends to this luscious homemade goodie!

ROSIE'S LEMON CUPS:

Crust:
1 c. flour
5 T. butter
1 egg yolk
1 tsp, fine lemon zest
1 pinch salt
1 tsp. lemon extract
3 T. sugar

Finely combine flour and butter. Add rest of ingredients and work dough into a ball. Make 24 small dough balls. Place into small muffin pan and press each ball of dough in with your thumb.
Bake at 350 degrees for 15 - 20 minutes.

Cream filling:
8 oz. cream cheese
1/3 c. sugar
1 egg
3 T. lemon zest
1 T. fresh lemon juice
1 tsp. vanilla

Mix all ingredients. Fill prebaked cups and bake an additional 10-12 minutes, until set.
May place a twist of lemon on top of each cup after baking. Cool and refrigerate.

FAVORITE MAHI MAHI

Just Mix all marinade ingredients together and marinate mahi mahi in refrigerator for 30 minutes. Then all you have to do is place the fish on lightly oiled broiler. Broil 4 inches from heat for only 4 to 5 minutes on each side...And Then Enjoy!!!!!

FAVORITE MAHI MAHI:

2 lbs. Mahi Mahi
1/3 C. frozen lemonade
1 T. prepared mustard
1/2 Tsp. garlic salt
1/3 C. Vegetable Oil
1/3 C. Ketchup
1/2 Tsp. Salt
1 Lg. Bay Leaf

WONDERFUL MIDSUMMER ITALIAN BREAD SALAD

IF YOU LIKE BRUSHETTA YOU ARE GOING TO LOVE THIS SALAD!!!! JUST REMEMBER TO SERVE IMMEDIATELY AFTER PREPARING THIS SALAD....."Delish"!!!!!!!

WONDERFUL MIDSUMMER ITALIAN BREAD SALAD:

1 Loaf Italian Bread, cubed
1 clove garlic
1 cup tomatoes, chopped
1 cup cucumber, chopped
1/2 - 1 cup red onion, chopped
2 cups fresh basil, chopped
2 T. fresh thyme, chopped OR 1/4 tsp. dried oregano if you prefer
1/4 C. Olive Oil
2 T. Balsamic Vinegar
Salt and Pepper to taste
(I have been known to add small cubes of provolone, or asiago cheese, or even mozzarella to this salad too)

Spread bread cubes on baking sheet, Bake at 300 degrees for 5 - 10 minutes, just until dry.(I prefer very light brown)
Set ASIDE....Now combine vegetables and herbs in salad bowl, mince garlic clove and add to the
vegetables and herbs....Now add the bread cubes and enough olive oil and vinegar to just coat lightly, along with a little salt and pepper to taste. Toss and serve immediately.
(I sometimes top with some small good cheese cubes....just is my preference) YUMMO!!!!

CORN SALAD WITH LIME DRESSING

This is a great salad to make when you want to serve something different for your friends and family. The Lime and Chopped Red Bell Pepper really makes this salad good.

CORN SALAD WITH LIME DRESSING:

1/2 C. Fresh Lime Juice
1/2 C. Vegetable Oil
3 Tsp. Honey
1 Tsp. finely grated Lime Zest
1/2 Tsp. each: Salt and Caynenne Pepper
6 Cups Fresh or Thawed frozen Corn Kernels
1 1/4 C. finely Chopped Red Bell Pepper (1-2 peppers)
1 Med. red onion, finely chopped
1/2 C. coarsley chopped Fresh Basil

In a large bowl, combine the lime juice, vegetable oil, honey, lime zest, salt and cayenne pepper; wisk well. Add the corn, bell pepper, red onion and basil. Stir and serve.

This salad can be refrigerated up to 1 day, just add the basil right before serving!!!!!!

FAST & TASTY CHICKEN TOSSED SALAD

YOU CAN USE EITHER POPPY SEED SALAD DRESSING OR CREAMY CUCUMBER DRESSING ON THIS SALAD THAT IS A CINCH TO PREPARE. IF YOU PREFER, YOU CAN ALSO GRILL YOUR OWN CHICKEN BREAST......GREAT MEAL FOR A HOT SUMMER DAY!
FEEL FREE TO DOUBLE OR TRIPLE RECIPE AS NEEDED...........

FAST & TASTY CHICKEN TOSSED SALAD:

6 CUPS ITALIAN-BLEND SALAD GREENS OR YOUR FAVORITE SALAD GREENS
8 OUNCES READY TO SERVE GRILLED CHICKEN BREAST STRIPS
GREEN BELL PEPPER STRIPS (OPTIONAL)
CUCUMBER SLICES (OPTIONAL)
1 CAN MADARIN ORANGES, DRAINED
1/2 CUP SEEDLESS RED GRAPES, HALVED
1/3 POPPY SEED (OR CREAMY CUCUMBER) DRESSING

IN A LARGE BOWL, COMBINE ALL INGREDIENTS. DRIZZLE WITH DRESSING.
TOSS TO COAT. 2 SERVINGS

Granita di Arancia "ORANGE ICE"

This recipe is so refreshing during the warm months.....If you would prefer Granita di Limone,
you just prepare as below, replacing the orange juice, lemon juice and orange rind with
1 1/2 CUPS LEMON JUICE!

ORANGE ICE (GRANITA di ARANCIA)

1 c. sugar
2 1/2 c. water
1 1/4 c. orange juice
2 T. lemon juice
1 tsp. finely grated orange rind

Place sugar and water in saucepan over moderate heat and stir until dissolved. Bring to a boil and boil for 5 minutes. Cool to room temperature; stir in fruit juices and orange rind. Pour into ice cube tray or plastic container and freeze until mushy, stirring every 30 minutes. Spoon into tall glasses and serve immediately with spoon or straw. If mixture freezes too hard, chop into chunks and pulse in food processor until mushy.

GOOD OLE' POTATOES, PEPPERS & EGGS

I can still picture my dear Mom making this for my family when I was a child.....It always smelled so good as she prepared this dish....And tasted even better! Get your good Italian Bread ready to enjoy with this for breakfast, lunch or dinner!!!!

POTATOES, PEPPERS & EGGS:

1/2 C. Olive Oil
4 Lg. Potatoes, diced
1 lg. green pepper, diced
1 lg. red pepper, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 lg. Eggs
1/2 c. grated romano or parmesan cheese
1 cup diced mozzarella

Heat olive oil. Brown potatoes and peppers over low heat. Add salt, pepper and oregano. Cook until peppers are tender and potatoes are golden brown. In bowl, whip eggs with grated cheese. Pour egg mixture over vegetables. Spread mozzarella evenly over eggs and vegetables. Cook over low heat. When eggs are cooked, turn over and brown lightly.

Mixed Greens and Fruit Salad w/ Raspberry-Orange Dressing

Made this Salad tonight for some friends to enjoy...THEY LOVED IT and I know you will too!

MIXED GREENS AND FRUIT SALAD WITH RASPBERRY-ORANGE VINAIGRETTE:

8 cups torn mixed greens (spring mix)
2 cups sliced fresh strawberries
1 (11-oz,) can mandarin oranges, drained
3/4 cup chopped celery
1/3 cup vegetable oil
1/4 cup raspberry vinegar
1/4 cup sugar
1 tsp. poppy seeds
1/2 tsp. grated orange rind
1/4 tsp. salt
Toasted sliced almonds (opt.)

Gently toss mixed greens, sliced strawberries, drained oranges, and celery in a large bowl. Combine oil, vinegar, sugar, poppy seeds, orange rind and salt in a small mixing bowl; stirring with a wire whisk until thoroughly blended. Pour over greens and toss gently.
Option: Sprinkle toasted almonds just before serving.

EASY 1 - 2 - 3 COOKIES

This is a great cookie recipe to make year-round...But especially nice in the months that you don't want to warm your kitchen by using the oven....Just be sure not to store in a warm or sunny area!!!!! Enjoy!


MY EASY 1 - 2 - 3 COOKIES:

1 Cup Peanut Butter
2 Cups Chocolate Chips
3 Cups Cornflakes

Melt chocolate chips and peanut butter; mix well. Mix in cornflakes. Drop by Tablespoons onto cookie sheet or wax paper. Cool. Enjoy!

ROSIE'S RASPBERRY CHEESE SPREAD

Serve this delicious spread with your favorite crackers.

4 oz. softened cream cheese
1 c. mayo or miracle whip
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
3 finely chopped green onions
1 c. chopped pecans
1/3 c. seedless raspberry preserves
assorted crackers

In a small mixing bowl, beat cream cheese and mayo/salad dressing until well blended.
Beat in cheese and green onions. Stir in pecans, Spread into a plastic lined 9 inch round dish.
Refrigerate until set, at least 1 hour. Invert onto a serving plate, spread with preserves. Serve with assorted crackers.

WORKING GIRL BATTER ROLLS

This batter will keep well in refrigerator. Just be sure to keep it well covered. Yummy warm homemade rolls in 20 mins.

MY WORKING GIRL BATTER ROLLS:

1 pkg. yeast
2 c. warm water
4 c. self-rising flour
1/4 c. sugar
1/2 c. shortening
1 egg

Dissolve yeast in warm water. Mix yeast and other ingredients well. Spoon this batter into greased muffin tins (1/2 full ) and bake at 450 degrees for about 20 minutes.
THAT SIMPLE....AND SOOOOO GOOOOD!!!!

RIGATONI WITH BROCCOLI RABE & SAUSAGE

This very simple dish is really YUMMY!!!!!

RIGATONI WITH BROCCOLI RABE & SAUSAGE:

1 Pound Rigatoni
1 Pound Broccoli Rabe Cooked
Reserve 1 Cup of Broccoli Rab water
Grated Pecorino Romano Cheese

Remove any tough outer or damaged leaves. Cut off stems and tear leaves into large peices. Wash and shake off excess water. Place rabe in a deep pan with boiling salted water. Cook just until tender and remove rabe to a bowl and reserve a cup of cooking water.

Bring same water to a boil again and cook Rigatoni til al dente.

While pasta cooks heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the broccoli rabe water.

Drain pasta, return to the pot and add garlic, oil and pasta. Toss for one minute, pour on to platter. Sprinkle with grated cheese.

SPINACH-CHICKEN-PASTA SALAD

If taking this salad somewhere or serving it later, take dressing and add it just before serving. To use as a side dish, you may leave out chicken...And, if snow peas are hard to find, you can also omit them.

4 c. fresh spinach (washed & torn)
4 c. cooked pasta (rinsed in cold water and drained well)
4 c. cooked, cubed chicken
2 1/2 c. sliced celery
2 c. green grapes, halved
1 c. fresh snow peas
1 med. tomato, chopped
2 green onions, sliced

DRESSING:
1/2 c. vegetable oil
1/4 c. sugar
2 T. vinegar
1 tsp. salt
1 T. lemon juice

In a large bowl, combine first 8 ingredients. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Serve immediately.

SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO

This is so easy to make at home or at your office kitchen, and it is "SUPERLICIOUS".....
Great way to use up that cold coffee too!

MY SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO:

crushed ice
2/3 cup Hershey's Chocolate syrup (chilled)
2 cups cold coffee
2 cups vanilla ice cream
whipped cream
ground cinnamon (preferably mine..."It's the Best")

Combine chocolate syrup, coffee and crushed ice and blend on high. Add ice cream, blend until smooth. Top with whipped cream and garnish with cinnamon.

CHICAGO STYLE DEEP DISH PIZZA

This is a great recipe for those of you who like a good chicago style pizza. Feel free to add any other ingredients that you enjoy on your deep dish pizza!

CHICAGO STYLE DEEP DISH PIZZA:

1 pkg. rapid rise yeast
2 cups luke warm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/2 pound sliced mozzarella cheese
2 cups plum tomatoes, drained and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
salt, to taste
1/2 pound Italian bulk sausage, cooked and drained
2 tablespoons grated Parmesan or Romano cheese
3 tablespoons olive oil

Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand for 5 mins.
to dissolve. Pour in vegetable oil, olive oil, cornmeal, and 3 cups of flour. Mix with beater for 10 mins. Add remaining flour; and switch to dough hook. Mix for 5 mins.
Pour dough onto floured surface and cover with large bowl. Let it rise until doubled, about
1 hour. Punch the dough down, and let it rise again.
Preheat oven to 475 degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of the pans.
Lay slices of mozzarella cheese onto the crusts in a tile formation. Put tomatoes over the
mozzarella, season with basil, oregano, garlic and salt. Add the Italian sausage sprinkled across the top. Then sprinkle grated cheese over the top and drizzle with remaining olive oil.
Bake 35 - 40 minutes, until top is golden brown and crust is lightly browned. Slice warm
and ENJOY!!!!!!

SWISS CHEESE POTATO PANCAKES

If you like a good potato pancake, you are going to love my recipe. The cream cheese and swiss cheese really make this special. ENJOY!

SWISS CHEESE POTATOE PANCAKES:

1 3 oz. pkg, cream cheese
2 eggs
4 T. flour
4 c. hash browns
1/4 c. shredded Swiss Cheese
2 T. grated onion
1/4 tsp. salt
1/8 tsp. pepper
dash of cayenne pepper
3 T. butter
3 T. vegetable oil

In a mixing bowl beat cream cheese until smooth. Add eggs, one at a time, beating well after each egg. Add flour, mix well. Stir in potatoes, Swiss cheese, onion, salt and pepper and
cayenne pepper. Heat butter & OIL in large skillet, drop batter by 1/4 cup; press to flatten. Fry until golden and crisp, approximately 5 minutes on each side. Makes about 16 pancakes.
Good served with applesauce and some like sour cream!!!! "YUMMY"

YEAR-ROUND LEMONADE DELIGHT

You can make this delightful Lemonade Treat year-round for your family and friends!
I always Add 1 -2 Tablespoons of real lemon juice to give it more lemon flavor.

60 crushed Ritz-Crackers
1/4 cup powder sugar
1 stick of Butter
1 can sweetened Eagle Brand Milk
1 (12 oz.) Cool Whip (thawed)
1 can 6-8 oz. frozen lemonade (thawed)

Pat first 3 ingredients into 9 x 13 pan to form crust (reserve some crumbs for topping) Blend milk, Cool Whip and lemonade together until smooth. Spoon carefully over crust. Sprinkle remaining crumbs on top.

HAM 'N EGG PIZZA

1 (8oz. tube refrigerated crescent rolls
3 eggs
2 T. milk
1/8 tsp. pepper
2 c. chopped ham
1 c. frozen hash brown potatoes
1 c. shredded cheddar cheese
1/2 c. shredded parmesan cheese

Set oven to 375 degrees. Unroll crescent roll dough and place on ungreased 10-12-inch pizza pan. Press onto bottom and 1/4 up the sides, sealing seams and perforations. Bake 5 minutes at 375 degrees. Beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake 25-30 minutes or until eggs are set. Enjoy!

JELLO POUNDCAKE DESSERT

JELLO POUNDCAKE DESSERT:

1 pound cake
2 boxes strawberry jello
2 boxes vanilla pudding
2 bananas
Cool Whip

Cut pound cake into squares. Line bottom of oblong pan with cake. Prepare jello as directed and pour over cake. Refrigerate to gel. Prepare pudding as directed and spoon half of the pudding over set jello. Slice the two bananas over pudding. Add another layer of pudding. Spread Cool Whip on top of pudding. Keep Refrigerated.

CHICKEN MOZZARELLA MANICOTTI

With this recipe you get both your Italian Chicken and your Manicotti Pasta........
Also, you prepare it with uncooked manicotti. Use your favorite tomato pasta sauce.

CHICKEN MOZZARELLA MANICOTTI:

1 ( 26-30 oz) jar tomato pasta sauce OR Your homemade sauce
3/4 cup water
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders (not breaded)
14 uncooked manicotti shells ( 8 oz.)
2 cups shredded mozzarella cheese ( 8 oz.) (more if you like)
Pecorino Romano or Paremesan Reggiano Cheese, grated
Chopped fresh basil leaves, if desired

Heat oven to 350 degrees. Mix pasta sauce, and water in medium bowl. Spread about 1/3 of pasta sauce in ungreased 13 x 9-inch dish. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, sprinkle with grated Romano or Parmesan cheese. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with mozzarella cheese. Bake, uncovered about 15 minutes or until cheese melts. Sprinkle with fresh chopped basil.
15 minutes or until cheese is mellted. Sprinkle with basil.

I HAVE ALSO MADE THIS WITH BREADED CHICKEN TENDERS.

REFRESHING FRUIT WITH RASPBERRY DIP

You will be amazed how quickly this will disappear. The kids will love it and it is healthy!
(just don't tell them)

REFRESHING FRUIT WITH RASPBERRY DIP:

1/4 cup Coconut, shredded
2 T. Pecans, finely chopped
1 cup Dairy sour cream
1/4 cup Raspberry preserves
2 T. Milk
Fresh fruit dippers: apple, orange and pear wedges.
banana pieces, strawberries, grapes, melon balls
Lemon juice

Mix coconut, pecans, sour cream, preserves, and milk. Toss apple, pear and banana pieces in lemon juice. Arrange fruit around bowl of dip on a bed of ice. Serve with cocktail picks.

STUFFED TUSCANY TENDERLOIN

You are really going to like my Stuffed Tuscany Tenderloin. It is DELICIOUS!!!!!

STUFFED TUSCANY TENDERLOIN:

1 onion diced
2 T. Olive Oil
1/2 lb. fresh spinach, chopped
1/2 tsp. salt & 1/2 tsp. freshly ground pepper
1/3 Cup shredded Parmesan cheese
3 tsp. drained & chopped dried tomatoes in oil
1 (4 lb) Beef Tenderloin, trimmed

Saute onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt and pepper; saute 1 minute or until spinach wilts. Remove from heat and stir in cheese and dried tomatoes. Cut tenderloin lengthwise down center, cutting to bottom but not through. Lay open flat and spoon spinach mixture down center of tenderloin. Fold tenderloin over mixture and tie with string at 1-inch intervals. Tenderloin won't completely close. Chill 2 hours, if desired.
Place cut side up on a rack in roasting pan. Cover exposed filling with a strip of aluminum foil. Bake tenderloin at 425 degrees for 50 minutes or until meat thermometer registers 145 degrees.(med-rare) Let stand 10 minutes before slicing.....Serves 10

SAUCY SAUSAGE & PEPPERS FOR A DOZEN

Here is a super easy way of making a good quality Sausage & Pepper Sandwiches for your family and friends to enjoy. You can use your own traditional sauce or your favorite sauce in a jar!
Make sure to serve it on some good crusty Italian Rolls.

SAUCY SAUSAGE & PEPPERS FOR A DOZEN:

3 lbs. Sweet or Hot Italian Sausage, cut into 2" pieces
3 med. onions, sliced
3 med. green bell peppers, cut into strips
1 jar (67 oz) or your own Tradtional Pasta Sauce
12 Good Quality crusty Italian sandwich rolls, split
Grated Parmesan Cheese

Place sausage in a 16 1/2 x 12-x2 1/2-inch disposable foil pan. Bake at 425 degrees for
45 minutes or until sausage is browned. Pour off fat. Add onions, peppers, and pasta sauce.
Cover, Bake 45 minutes or until done. Serve on rolls with cheese. Serve with a good tossed Italian Salad, some sliced fresh fruit, etc. etc etc.....Bon apetite!!!!!

EASY SOUR CREAM MUFFINS

EASY SOUR CREAM MUFFINS:

2 Cups Self-rising flour
2 sticks butter, melted
1/2 pt. sour cream

Preheat oven to 350 degrees.
Combine all ingredients and spoon into small ungreased muffin tins. Bake 20 - 30 mins.
Makes 24 small muffins or 12 large.

CROCKPOT TURKEY BREAST

START OUT WITH A FROZEN TURKEY BREAST...WHAT COULD BE EASIER THAN THAT!

CROCKPOT TURKEY BREAST:

1 (6 to 6 1/2 lb.) Turkey Breast, Frozen
Salt and pepper to taste
4 garlic cloves, peeled
2 tsp. vegetable oil
1 med. onion, peeled & quartered

Rinse Turkey, remove any turkey inners, and pat dry with paper towels. Rub turkey all over with oil. Sprinkle all of the turkey, includig the cavity, lightly with salt and pepper. Place breast, meaty side up into a 5-quart slow cooker. Place onion quarters around edges of pot and add garlic cloves to edges o cooker. Cover cooker and cook on Low for 9-hours or until
thermometer registers 170 degrees. Remove breast from cooker and let stand at least
10 minutes before slicing. Discard vegetables in the cooker.

PORTOBELLO PIZZA

IT'S A FULL MEAL IN ITSELF AND ONLY 124 CALORIES.......

PORTOBELLO PIZZA:

1 (6 oz.) Portobello cap per person, stem removed
Your favorite Spaghetti sauce
Bulk Italian Sausage cooked and drained (optional)
Grated Romano or Parmesan Cheese
Mozzarella Cheese

Preheat oven to 350 degrees. Make 1 portobello cap for each person being served.
Wipe portobello cap clean and spray with PAM. Place in greased baking dish, gill side up.
Cover generously with sauce, then top with cheese. Place in oven and bake for 8 minutes,
or until cheese melts. Serve immediately.

BREAKFAST BANANA SPLIT

Here is something different and enjoyable for breakfast!!!!

BREAKFAST BANANA SPLIT:

2 ice cream scoops of cooked oatmeal
1 med. banana- sliced lenghtwise
3 strawberries - sliced
2 T. your favorite chopped nuts
2 T. Hershey's or similar chocolate sauce
2 T. maple syrup

Using a suitable banana split dish, place one banana slice along each lenghtwise edge of the dish. Top with two scoops of oatmeal. Top one scoop of oatmeal with strawberry slices and chocolate sauce, and the other with chopped nuts and maple syrup.

MY 4 INGREDIENT DELICOIUS CUSTARD PIE

If you enjoy a good delicious custard pie, this recipe is a must for you. I use only four ingredients..(Five if you like cinnamon sprinkled on top)

MY FOUR INGREDIENT DELICIOUS CUSTARD PIE:

8 lg. eggs
1 cup sugar
4 cups half and half
3 tsp, vanilla
unbaked 9 inch pie shell

Whisk together eggs and sugar. Add half and half and vanilla. Pour into unbaked 9-inch pie shell. Bake for 10 minutes at 400 degrees and 25 minutes at 375. Remove from oven...
Cool and Enjoy.....Be sure to refrigerate any leftovers or any pie until serving.

GOOD OLD DAYS "POTATOES & EGGS"

I can still smell the wonderful aroma of this frying in my Mom's kitchen....."YUMMO"

GODD OLD DAYS "POTATOES & EGGS":

cooking oil
1/2 green bell pepper chopped (I like to use red bell peppers too)
1 - 2 lg. onions, chopped or sliced
4 - 6 potatoes, cubed, sliced or shredded - (these can be already baked or boiled, OR RAW)
6 eggs beaten
salt and pepper to taste

In a large skillet heat oil and begin to saute green pepper. Add onions. Cook until almost tender. Now add the pre-cooked or raw potatoes....If raw potatoes, cook until tender. If using baked or boiled potatoes, you only need to warm them,,,Pour eggs over the ingredients, and continue to cook until eggs are done. Salt and pepper to taste.

OVEN ROASTED CAULIFLOWER

Here's an easy way to prepare Cauliflower..and it comes out perfect every time!

OVEN ROASTED CAULIFLOWER:

5 - 6 Cups Cauliflower florets (about 1 1/2 inches diameter)
1/4 cup extra virgin olive oil
1 T. sliced garlic
2 T. lemon juice
1 tsp. Kosher salt
1/2 tsp. pepper
2 T. grated Parmesan Cheese
Chopped Chives for garnish

Preheat oven to 500 degrees. Place the cauliflower florets in a large saute pan or roasting pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper.
Place the pan in the oven and bake for 15 mins., stirring ocassionally to ensure even roasting.
Remove from oven and sprinkle with Parmesan cheese. Garnish with chopped chives and serve immediately while still warm.

SIMPLY CABBAGE & NOODLES

This recipe is one that My cousin Carm made for my Mother many years ago. My Mom loved it so much that she would always ask me to make it for her.... It is so easy to make and is really good!

SIMPLY CABBAGE & NOODLES:

1 head green cabbage
1 - 2 sticks butter
1 l-lb. pkg. extra wide egg noodles
salt to taste
dash of pepper

Finely grate cabbage. Salt light;y and allow cabbage to stand for a few minutes. Melt 1 stick butter (more or less) in frying pan. Sqeeze extra moisture out of cabbage and place in pan with butter. Stir to coat cabbage evenly. Add dash of pepper. Cook over med. low heat until cabbage is done and lightly browned stirring often. Meanwhile boil noodles until cooked
al dente, drain and rinse. Combine cooked cabbage with cooked noodles and serve.

This is a great vegetarian dish...or can be used as a main dish or side dish to beef, chicken, pork, sausage, ham etc.

MY SIMON & GARFUNKEL CHICKEN

If you remember the song "Parsley, Sage, Rosemary & Thyme"...you'll know why I named this recipe "SIMON & GARFUNKEL CHICKEN".........The white wine really adds a good flavor.


MY SIMON & GARFUNKEL CHICKEN:

4 Boneless Chicken Breasts
4 Slices Mozzarella Cheese
1 Stick Butter
1 tsp. each of Parsley, Sage, Rosemary & Thyme
Little Salt & Pepper
1/2 Cup White Wine

Place one slice of cheese on each chicken breast. Roll so the cheese is inside the chicken. Secure with a toothpick. Lightly salt and pepper. Melt butter in saucepan, add herbs. Place chicken
in baking dish. Pour sauce over chicken and Bake at 350 for 45 minutes, uncovered.
Half-way through baking time, add white wine.

GREAT CHICKEN RECIPE...A MUST READ!

When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked thoroughly but not dried out....GIVE THIS A TRY!!!

BAKED STUFFED CHICKEN:

6-7 lb. chicken
1 Cup melted butter
1 cup stuffing
1 cup uncooked Popcorn
salt and pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.....
Listen for popping sounds....
When the chicken's ass blows the oven door open and the chicken flies across the room..
IT IS DONE!!!!!

And, you thought you couldn't cook!!

HAPPY APRIL'S FOOL DAY FROM ROSE VICTORIA "SPOONSFULL OF LOVE" :):) XOXO

AFTER EASTER LAYERED SALAD

This salad is perfect for after Easter. You can use all your leftover hard boiled eggs and ham.
You can also make-it-your-way by adding a variety of your favorite ingredients such as cooked turkey or chicken, olives, sliced mushrooms, cooked potatoes, crumbled bacon etc. etc.
Have fun and ENJOY!!!!!

AFTER EASTER LAYERED SALAD:

4 - 5 Cups Salad greens
2 Tomatoes, chopped
2 Cups chredded cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked egg, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup Mayo or Miracle Whip
1/2 cup sour cream
1 teaspoon Dill weed
1/2 teaspoon ground mustard

Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup cheese, peas, eggs, ham and onion over greens.
Mix mayo or Miracle whip, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover...Refrigerate for at least 1 hour or overnight until ready to serve. Sprinkle remaining 1 cup cheese over top of salad just before serving.

BAKED CHICKEN DIJON WITH LIME

This chicken recipe is very easy to make. The Dijon mustard and the Fresh Lime juice really makes it special. Serve the wonderful pan juices drizzed over the top.

BAKED CHICKEN DIJON WITH LIME:

1 LARGE CHICKEN, CUT INTO 8 PCS. (OR YOU CAN USE WHT. OR DARK MEAT ONLY)
3 Tablespoons Dijon Mustard
1 tablespoon plus 1 tsp. Mayo
1 - 2 garlic cloves minced
1 Fresh Lime, finely grated zest and freshly squeezed juice
1/2 - 3/4 tsp. pepper
Salt to Taste
Chopped Fresh Parsley to garnish

Preheat oven 400 degrees. Rinse chicken and pat dry...Whisk the mustard, mayo, garlic, lime zest and juice, and pepper in a bowl. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken. Toss well to coat all chicken pieces. Spray a large pan and arrange the chicken in a single layer. Bake until cooked through. Aprox. 30 minutes for breasts and the legs aprox. 35 - 40 minutes. Place on serving platter and Drizzle the delicious pan juices over the top and garnish with chopped fresh parsley.....

COD (Baccala)ALLA MARINARA

Years ago, while working with my friends at their fine Italian Restaurant, I had the opportunity of serving my Baccala' recipe. I was only in my early twenties then. I remember how all the patrons of the restaurant enjoyed this dish, and how happy it made me feel that they enjoyed my recipe served. A few years ago, the owners of this Restaurant came to stay at my country Inn and Resort. At breakfast one morning they told everyone at the table about how I use to make some great dishes for them to serve in their restaurant....They also always loved my homemade Italian cookie specialties....Great memories...Great times!!!!!!

COD (baccala') ALLA MARINARA:

Grease 1 1/2 qt. casserole
Wipe clean with clean damp cloth,
2 lbs. Cod Steaks, about 1-inch thick
Place cod in casserole and set aside.

Combine in saucepan
2 cups crushed canned tomatoes
1/4 cup pitted and chopped green olives
2 tablespooons capers
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon sugar
1 tablespoon grated romano cheese (optional)
Bring to boiling and pour over cod in casserole

Bake at 350 degrees for 25 - 30 mins., or until the fish flakes when gently pierced with a fork.
Good served with a side of Angel Hair Pasta....

ROSE VICTORIA'S HASH BROWN CUPS

These cheesy flavorful morsels make a wonderful presentation when served for breakfast or brunch. Serve with your favorite breads, muffins, etc., and some assorted fresh fruits, along with a great cup of coffee or tea, milk etc. and maybe even a great breakfast pastry!

ROSE VICTORIA'S HASH BROWN CUPS:

3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese

Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.

PALM SUNDAY CAVETILLI

Every Palm Sunday, my grandmother on my dad's side, or my dear mother would make homemade Cavetilli...I remember my dad and mom telling me about the first time my mother made Cavetilli...she didn't know how much flour to use, so she prepared her pasta using 10 lbs. of flour.....She ended up filling every nook and cranny, every top of all the beds, everywhere possible in her house with all the Cavetilli's she had to make with the 10 lbs. of flour. They laughed about it for years!!!!!

HOMEMADE CAVETILLI:

16 OZ. Ricotta cheese
2 Eggs
pinch of salt
3 cups Flour (not 10 lbs. :)

Place the flour and salt in a large bowl, (or some use a bread board)...make a well in the center and add the eggs and ricotta cheese. Incorporate the ingredients well. If dough mixture becomes to sticky, add more flour until it is dry to touch, and easier to work with, but do not over-add the flour. Lightly flour a working surface. Turn the dough mixture onto a floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for aprox. 15 minutes. Once the dough has rested, divide into pieces. Re-flour each piece and roll into a long rope about 1/2 inch thick. Now cut the rope into 3/4-inch "little"nugget" with your fingers or fork tip and roll downward. this will give you a shell-like shapped peice of dough. Place the finished cavetilli on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of salted water to a rolling boil - add the finished cavetilli carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the cavetilli for 5-6 minutes or until desired tenderness is atttained. Drain the cavetilli thoroughly using a colander and serve immediately with your favorite sauce and sprinkle top with grated romano or parmesan cheese....Bon Apetitte!
(I also love cavetilli with broccoli and grated cheese)

CANADIAN BACON & EGG BAKE

This is a different way to make a breakfast dish. You bake each egg and Canadian Bacon in muffin cups. Makes a wonderful presentation, while being so simple to prepare and delicious to eat!!!

CANADIAN BACON & EGG BAKE:

2 Tablespoons butter
8 slices of Canadian Bacon
8 Lg. Eggs
8 strips Pimento
Salt and Pepper to taste
3/4 cup shredded cheddar cheese

Melt butter in medium skillet and lightly brown Canadian Bacon. Place a slice of bacon in the bottom of each greased muffin cup. Drop egg on top of bacon and add a strip of pimento. sprinkle with salt and pepper. Bake at 350 degrees for 15 minutes. Remove and sprinkle
1 tablespoon of cheese on top of each egg. Return to oven and bake an additional 5 minutes.
Serves 4

CHOCOLATE EASTER NESTS

This Easter Nest recipe is so simple to make and everyone loves them. Have fun placing small jelly beans, or other cute Easter shaped candy in the center of each nest. Make several batches to give to all your family and friends! This recipe is exactly the way I made them at my cooking school and specialty shoppe!

CHOCOLATE EASTER NESTS:

8 ounces semi-sweet or milk chocolate. chopped
2 - 2 1/2 cups chow mein noodles
GARNISH:
small jelly beans, speckled malted milk eggs. or other Easter shaped candies

Line a baking pan with a peice of aluminum foil. Smooth the foil, and then butter or spray the foil with a non-stick vegetable spray.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the chow mein noodles, being careful not to break them.
Spoon six mounds of the mixture onto the prepared pan and, using your fingers, form each mound into a 4-inch nest shape. Make a small indentation in the center of each nest.
Place the pan, with the chocolate nests, in the refrigerator to set (about 30 minutes). Just before serving, remove the nests from the refrigerator and place some small jelly beans or other Easter shaped candy in the center of each nest'

Makes six 4-inch nests.

ROSIE'S RASPBERRY BARS

These are so simple to make....Feel free to use any of your favorite jams. I have made these in all flavors, and they all come out very good. (Apricot, Peach/Mango,Strawberry, etc etc.) Be creative and have fun!!!!

ROSIE'S RASPBERRY BARS:

1 3/4 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
1 tsp. baking soda
3/4 cup melted butter
1 1/4 cup raspberry jam (or your favorite jam)

Mix first five ingredients. Press 2/3 cup mixture in 9 x 13 pan. Spread jam over mix. sprinkle remaining crumbs over jam. Bake 375 degrees for 30 minutes. Cool & cut into bars.

ITALIAN EASTER TART

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.

BOURBON STREET STEAK

There is a famous restaurant that starts with an "A" that serves their famous Bourbon Street Steak.....Here is how they make it for you enjoyment!

BOURBON STREET STEAK:

4 Tenderloin (1 1/2 inch) steaks
4 Tablespoons bourbon
4 Tablespoons Brown sugar
1/2 tsp. freshy ground black pepper
Salt to taste

Combine the bourbon, brown sugar and pepper. Rub evenly over the steaks. Preheat grill. Place on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 4 servings

LIGHT AND LUSCIOUS BUTTERFINGER CRUNCH DESSERT

Sugar free pudding and fat free milk will cut the calories in this luscious dessert in half.
So does that mean we can eat two servings??? :):):) all kidding aside, this recipe is a keeper!!!

BUTTER FINGER CRUNCH DESSERT:

1 1/2 cups cold fat-free milk
1 pkg. (1-oz.) sugar free instand vanilla pudding mix
2 cartons (8 ounce each) fat-free whipped topping, thawed
1 (16 oz. size) prepared angel food cake, cubed
4 -5 Butterfinger candy bars, crushed (2.1 oz. size bars)

Wisk the pudding mix and milk in a large bowl for 2 -3 minutes. Let this stand for 2 mins. until soft set. Stir in 2 cups whipped topping. Spray a 9 x 13 pan with cooking spray. Layer half of the angel cake cubes in pan. Now layer 1/2 of the pudding mixture and top with 1/2 of the crushed butterfingers. Repeat layers. Cover and refrigerate or at least 3 hours. Serve
Refrigerate any leftovers. "YUMMY"

TASTY SWEET-AND-SOUR POPCORN CHICKEN

Turn a package of precooked popcorn chicken into a prize winning sweet and sour dsh.
You can make this entree in less than 30 mins. Serve with your favorite rice.
Once you make this recipe you will want it time and time again. Enjoy!

1 onion, thinly sliced
1 green pepper, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks
2 tablespoons soy sauce
3 tablespoons white vinegar
2 tablespoons plus 1 teaspoon ketchup
1/2 cup brown sugar
2 tablespoon cornstarch
1 (12 oz.) pkg. frozen popcorn chicken
Stir fry the onion and green pepper in oil until crisp/tender. aprox. 4 mins. Drain the pineapple reserving the juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to the juice to measure 1 1/3 cups.. stir in soy sauce, vinegar and ketchup. In a large bowl, combine the brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Slowly add this to the skillet. Bring to a boil, stir and cook for 2 -3 minutes until thickened. Now add the pineapple, reduce heat and simmer uncovered for 4 mins, or until heated all through.
Meanwhile, microwave the popcorn chicken according to package directions. Stir the cooked chicken into the pineapple mixture. Serve right after you finished preparing this dish.

CLASSIC BLT SALAD

Now you can enjoy the reminiscent of the classic BLT any time of the year. When I want to make this recipe really fast, I just place some precooked strips of bacon in the microwave to crisp.But, even if you should cook the bacon in a skillet it shouldn't take more then 15-20 mins. to prepare this satisfying salad.

CLASSIC BLT SALAD:

1 pound Bacon, cooked evenly browned and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
salt and pepper to taste
1 head romaine lettuce, shredded
2 - 3 large good tasting tomatoes, chopped
2 cups your choice of croutons
In a blender, or whisk by hand, the mayonnaise, milk, garlic powder, and season to taste with salt and pepper.
Place lettuce in a large salad bowl. Layer the tomatoes, crumbled bacon and croutons over the lettuce. Add the dressing and toss. Serve immedialtely.

MEXI-CORN & MANDARIN ORANGE SLAW:

If you are looking to serve a different kind of salad that will be remembered for many meals to come, you must make this Mexi-Corn & Mandarin Orange style slaw. It is so tasty and will surely add a colorful and flavorful dish to your menu.

MEXI-CORN & MANDARIN ORANGE SLAW:

1 (11-12 oz.) Can Mexican-style whole kernel corn with red & green peppers,drained
3 cups fresh coleslaw
1 can (11 oz) Mandarin Orange, segments, drained
2-3 Tablespoons green onions, chopped
DRESSING:
1/2 cup light miracle whip (or light mayo)
2 1/2 Tablespoons sugar
1 Tablespoon red wine vinegar
1 Tablespoon fresh Lime juice
just a small dash of salt

Combine first four ingredient's in a large bowl...mix well. Prepare the dressing ingredient's in a separate bowl. Add the dressing to the salad mixture and toss to coat. Place in refrigerator until ready to serve. (you can serve this salad right after you make it, only refrigerate it if you are not going to serve it immediately)

SIMPLY DELISH CREAM OF ANYTHING SOUP

My family loves a bowl of warm comforting creamy homemade soup. I have come up with this simple recipe in which you can add any cooked chopped meats, vegetables and cheese to and have a wonderful homemade pot of soup in just minutes. Simply Delish!!

SIMPLY DELISH CREAM OF ANYTHING SOUP:

1 STICK (1/2 CUP) BUTTER
1/2 CUP FLOUR
2 (14 1/2 oz. ) CANS EVAPORATED MILK
DASH OF ONION POWDER
DASH OF NUTMEG
DASH OF PEPPER
1/2 TSP. SALT
2 CUPS CHOPPED COOKED MEAT, VEGETABLES (DICED CHICKEN IS GOOD, WITH MIXED VEGGIES, OR BROCOLLI, ASPARAGUS, CALIFLOWER, POTATOES, ETC.ETC.)
2 - 3 CUPS YOUR FAVORITE CHICKEN BROTH
2 - 4 CUPS SHREDDED CHEDDAR CHEESE (OPTIONAL)
CROUTONS (OPTIONAL)

In a saucepan make a roux with butter and flour, add milk and seasonings and make a thick white sauce. If cheese is used, add it now and whisk in white sauce mixture to melt.
Add, in cooked vegetables or meat (or 2 cup total of meat and veggies) Keep stirring until smooth. Add chicken broth to your desired consistency. If you don't put cheese in soup, you have the option to serve it sprinkled on top of the hot soup when you serve it.
Use croutons as a garnish. SIMPLY DELISH!!!!!

ORIENTAL GINGER NOODLES

I always enjoy oriental noodles when I have them at a Restaurant. So, I had to develop a good recipe so that I could prepare them at home. I use thin spaghetti, but you can use the sauce with your favorite oriental noodles. Try it, and let me know how you like it!



ORIENTAL GINGER NOODLES:



8 ounces Thin Spaghetti

1/4 cup rice vinegar

3 - 4 green onion, sliced

2 tablespoons low-sodium soy sauce

1 - 2 tablespoon freshly grated ginger

4 tablespoons honey

1 teaspoon chili paste

2 teaspoons sesame oil

1 teaspoon toasted sesame seeds (optional)

Cook spaghetti according to package directions al dente...Drain, set aside

Whisk all the rest of ingredients in a small bowl. In a large serving bowl, place the hot cooked spaghetti, add all of the sauce mixture and toss to coat.

"TUNA CONES" FOR KIDS OF ALL ,AGES

This recipe was always wanted at my cooking classes for kids....When we prepared these it seemed that Kids of All Ages enjoyed them.. The mothers seemed to love the idea of thier children being able to eat these on the run...."TUNA SALAD IS NOT JUST FOR BREAD ANYMORE"...:)







"TUNA CONES" FOR KIDS OF ALL AGES







1 LARGE CAN OF ALBACORE TUNA



1/4 - 1/2 CUP MIRACLE WHIP OR MAYO



1 DILL PICKLE CHOPPED OR 1 TABLESPOON SWEET PICKLE RELISH



4 PITTED BLACK OLIVES



4 FLAT-BOTTOMED ICE CREAM CONES







DRAIN THE TUNA...IN BOWL COMBINE TUNA MIRACLE WHIP (OR MAYO). CHOPPED PICKLES AND STIR INTO TUNA....WITH AN ICE CREAM SCOOP FILL THE CONES.



TOP WITH BLACK OLIVES

MOMS' "BRACIOLE"

MY MOM WOULD MAKE THIS OFTEN.....MY AUNT RAE, WAS THE FIRST ONE IN THE FAMILY TO MAKE LITTLE BRACIOLES', WHICH WE ALL LOVED TOO.....


THIS RECIPE IS FOR ONE LARGE BRACIOLE. BUT, IF YOU PREFER, YOU CAN MAKE LITTLE ONES TOO!!!!!!!!





MOM'S BRACIOLE:





1 1/2 POUNDS FLANK STEAK OR ROUND STEAK


1/2 CUP DRIED ITALIAN STYLE BREAD CRUMBS


2 GARLIC CLOVES, MINCED


2/3 CUP GRATED PECORINO ROMANO CHEESE


1/3 CUP PROVOLONE (OPTIONAL)


2 TABLESPOONS CHOPPED ITALIAN PARSLEY LEAVES


4 TABLESPOONS OIL


1 TABLESPOON RAISINS (OPTIONAL)


1 TABLESPOON PINE NUTS (OPTIONAL)


SALT AND PEPPER TO TASTE


3 1/4 CUPS YOUR FAVORITE SAUCE/GRAVY





PLACE THE FLANK STEAK ON A PIECE OF PARCHMENT OR WAXED PAPER AND POUND THE MEAT WITH A PAN OR MALLET TO FLATTEN IT......SALT AND PEPPER TO TASTE,


THEN LAYER ALL THE NECESSARY INGREDIENTS OVER THE MEAT, AND ALSO THE OPTIONAL INGREDIENTS YOU WOULD LIKE.,,,,,,,,DRIZZLE WITH 2 TABLESPOONS OF OLIVE OIL. STARTING AT 1 SHORT END, ROLL UP THE STEAK AS FOR A JELLY ROLL TO ENCLOSE THE FILLING COMPLETELY. USING BUTCHER'S TWINE, TIE THE STEAK ROLL TO SECURE....OR YOU CAN USE TOOTHPICKS TO SECURE ROLL.





PREHEAT THE OVEN TO 350 DEGREES





HEAT THE REMAINING 2 TABLESPOONS OF OIL IN A SKILLET AND ADD THE BRACIOLE AND COOK UNTIL BROWNED ON ALL SIDES. ABOUT 8-10 MINUTES. PLACE IN A ROASTING PAN, LARGE ENOUGH TO HOLD MEAT AND SAUCE....COVER THE BRACIOLE WITH THE MARINARA SAUCE AND BAKE UNTIL TENDER...BASTING EVERY 30 MINS. COOKING TIME SHOULD BE ABOUT 1 1/2 HOURS.





REMOVE THE BRACIOLE FROM THE SAUCE. USING A LARGE SHARPE KNIFE, REMOVE THE TWINE AND CUT DIAGONALLY INTO 1 INCH SLICES....SPOON SAUCE OVER AND SERVE.....GREAT WITH YOUR FAVORITE PASTA........(MIGHT WANT TO MAKE MORE SAUCE FOR PASTA).....NOW...THAT'S ITALIAN!!!!!!!


(I HAVE KNOWN SOME TO ALSO ADD SLICED HARD BOILED EGGS TO THE FILLING)

CHICAGO STYLE CHICKEN VESUVIO

THIS RECIPE WAS REQUESTED BY NANCY.........OMG......THIS IS ONE OF MY FAVORITES.......I CAN STILL SMELL IT ROASTING IN THE OVEN AS A CHILD....I HAVE MADE IT ALL OF MY MARRIED LIFE AND NEVER GET TIRED OF IT.....MY DEAR MOM ALWAYS MADE IT WITH PEAS....BUT YOU CAN SUBSTITUTE THE PEAS FOR THAWED ATRICHOKE HEARTS OR EVEN LIMA BEANS....I SOMETIMES EVEN ADD LINKS OF SAUTED GOOD ITALIAN SAUSAGE AND IT JUST ADDS TO THE FLAVOR OF IT ALL..... CHICAGO STYLE CHICKEN VESUVIO: 4 - 8 OUNCES FROZEN PEAS, THAWED (OR ARTICHOKE HEARTS OR LIMA BEANS) 1 CHICKEN CUT-UP 1 TEASPOON SALT 1/2 TEASPOON PEPPER (MORE IF YOU WOULD LIKE) 2 TEASPOONS OREGANO 2 TEASPOONS GRANULATED GARLIC 1 1/2 POUNDS OF RUSSET BAKING POTATOES 6 TABLESPOONS OLIVE OIL 2 -3 CLOVES OF GARLIC, WHOLE 1 CUP DRY WHITE WINE (PLUS 1/2 CUP OF CHICKEN BROTH OPTIONAL) 1 TABLESPOON FRESH CHOPPED PARSLEY SEASON THE CHICKEN PIECES WELL WITH SALT, PEPPER, GRANULATED GARLIC AND OREGANO. PEEL THE POTAOTES AND CUT INTO QUARTERS. WARM THE OIL IN A LARGE SKILLET , ADD THE GARLIC CLOVES AND COOK A MINUTE OR TWO JUST TO RELEASE THE FLAVOR.....ADD THE CHICKEN AND COOK ON BOTH SIDES UNTIL GOLDEN BROWN , ABOUT 10 MINUTES.....TRANSFER THE CHICKEN TO A BOWL, AND COOK THE POTATOES IN THE SAME SKILLET UNTIL THEY ARE LIGHTLY GOLDEN BROWN, STIRRING OCCASIONALLY. REMOVE THE POTATOES, AND THEN DEGLAZE THE PAN WITH THE WINE...(AT THIS POINT IF YOU WANT YOU CAN ADD 1/2 CUP OF CHICKEN BROTH).PLACE THE CHICKEN AND POTATOES IN A ROASTING PAN AND POUR THE DEGLAZED WINE SAUCE. OVER THE CHICKEN AND POTATOES.......PLACE IN THE OVEN FOR 20 MINUTES.... STIR IN THE PEAS (ARTICHOKE HEARTS) AND COOK IN THE OVEN FOR ANOTHER 10 -15 MINUTES.....COOKING TIME WILL BE ACCORDING TO THE SIZE OF YOUR CHICKEN PEICES..............PLACE ON A PLATTER WITH POTATOES SURROUNDING THE CHICKEN AND GARNISH WITH PARSLEY........

VALENTINE STRAWBERRY CREAM PIES

MY HUSBAND BILL LOVES STRAWBERRIES......AND HE LOVES OREO COOKIES...SO I HAVE COMBINED THE TWO AND IT TURNED OUT TO BE A GREAT DESSERT YOU CAN SERVE YEAR ROUND......WHEN I SERVE IT FOR VALENTINES DAY, I MAKE IT EXTRA SPECIAL AND PLACE A CHOCOLATE COVERED STRAWBERRY ON EACH SLICE...JUST ANOTHER WAY TO SHOW YOUR LOVE!!!!!!!!.....BEST OF ALL THIS MAKES 2 PIES!!!

MY VALENTINE DAY STRAWBERRY CREAM PIES:
(BUT ENJOY IT YEAR ROUND)

1 CUP SUGAR
1 (8 oz.) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON VANILLA
4 CUPS CHOPPED STRAWBERRIES
1 (12 OZ.) FROZEN COOL WHIP THAWED
1/2 CUP CHOPPED PECANS, TOASTED
2 OREO CHOCOLATE READY-MADE CRUSTS (9 INCHES)
CHOCOLATE COVERED STRAWBERRIES OR CHOCOLATE CURLS, OPTIONAL

BEAT THE CREAM CHEESE, VANILLA AND SUGAR IN A LARGE MIXING BOWL UNTIL SMOOTH. BEAT IN THE STRAWBERRIES AND THEN FOLD IN THE COOL WHIP AND TOASTED PECANS. POUR MIXTURE INTO CRUSTS....COVER AND FREEZE FOR AT LEAST 4 HOURS, OR UNTIL FIRM. WHEN READY TO SERVE, REMOVE FROM FREEZER ABOUT 15 MINS. BEFORE SERVING.......GARNISH WITH THE CHOCOLATE COVERED STRAWBERRIES, OR CHOCOLATE CURLS.....YIELDS 2 PIES.......

SIMPLY "POPCORN"...HOMEMADE!

DID YOU KNOW THAT HOMEMADE POPCORN COSTS JUST 4 CENTS PER QUART?
ALSO, DID YOU KNOW THAT WHEN YOU EAT YOUR CHOICE OF POPCORN IT COULD RANGE FROM ONLY 31 CALORIES FOR 1 CUP OF AIR-POPPED CORN TO A MASSIVE
1,640 CALORIES (YES, I AM SAYING 1,640 CALORIES) FOR A LARGE MOVIE-THEATER POPCORN WITH BUTTER.....AND THAT IS WITHOUT THE SODA/POP!!!!!!! HUMMM!!!

HERE ARE A COUPLE OF MY RECIPES FOR HOMEMADE POPCORN....IT'S UP TO YOU WHAT YOU WOULD LIKE TO SEASON THEM WITH.....BUT, JUST A LITTLE FINE SALT AND IF YOU CHOOSE SOME SELECTED HERBS OR GRATED CHEESE CAN SAVE YOU ALL THOSE CALORIES AND LOTS OF $$$$$$$!!!!!!

HOMEMADE MICROWAVE POPCORN: ONLY 31 CALORIES PER CUP

PLACE 1/4 CUP OF UNPOPPED KERNELS IN A BROWN PAPER LUNCH SIZE BAG....
NOW, FOLD THE TOP OVER LIGHTLY A FEW TIMES. AND MICROWAVE ON HIGH FOR ABOUT 2 MINUTES, OR UNTIL THE POPPING SLOWS...THE TIMING WILL DEPEND ON YOUR MICROWAVE .......OPEN BAG VERY CAREFULLLY, AND LET THE STEAM ESCAPE.
SPRINKLE WITH FINE SALT OR WHATEVER TOPPING YOU PREFER......

SOME SUGGESTED TOPPINGS:

ITALIAN: DRIED OREGANO, DRIED BASIL AND GRATED PARMESAN OR ROMANO

TEX-MEX: CHILI POWDER AND DARK BROWN SUGAR

BRITISH: SEA SALT AND VINEGAR POWDER

OR SIMPLY SOME CLARIFIED BUTTER

CINNAMON AND SUGAR

THEY DO SELL CHEESE TOPPINGS FOR POPCORN AT LOCAL MARKETS......

PERFECT STOVE-POPPED CORN:
HEAT 1/3 CUP OF VEGETABLE OIL UNTIL VERY HOT BUT NOT SMOKING IN A
5 - 6 QUART HEAVY PAN WITH A LID.....ADD A FEW KERNELS---WHEN THEY POP, ADD 1 CUP KERNELS IN A SINGLE LAYER AND PUT THE LID ON, LEAVING IT SLIGHTLY AJAR....SHAKE THE PAN DURING POPPING TO KEEP KERNELS FROM BURNING.
WHEN THE POPPING SLOWS, REMOVE THE PAN FROM THE HEAT UNTIL THE POPPING STOPS....TOSS THE POPCORN WITH FINE SALT...ADD MELTED BUTTER IF YOU CHOOSE TO....CLARIFIED BUTTER ALWAYS IS BEST!!!!!!!

ROSIES ORANGE VANILLA WATER

IF DRINKING ALL YOUR WATER IS DIFFICULT ....YOU MIGHT WANT TO ADD JUST THESE TWO ITEMS TO YOUR WATER AND ENJOY IT A LOT MORE!!!!!!!AND YOU CAN REFILL YOUR PITCHER ONE OR TWO TIMES MORE WITH WATER ....AND STILL ENJOY THE SAME GREAT TASTE!!!!!!!

ROSIES ORANGE VANILLA WATER:

1/2 SEEDLESS NAVEL ORANGE, CUT INTO 1/4 IN. SLICES
1 INCH PIECE MEXICAN VANILLA BEAN
32 OUNCES WATER

PLACE THE ORANGE SLICES AND THE VANILLA BEAN IN A PITCHER OF WATER.....CHILL IN THE REFRIGERATOR FOR A LEAST AN HOUR BEFORE SERVING.

YOU CAN REFILL THE PITCHER WITH WATER ONE OR TWO TIMES AND RECYCLE THE VANILLA BEAN TWO OR THREE TIMES, BUT ADD NEW ORANGE SLICES EACH TIME!

ITALIAN LOVE CAKE

I HAD JUST WHIPPED UP THIS CAKE MANY YEARS AGO, AND EVERYONE SEEMED TO REALLY LOVE IT.....SO I CALL IT MY ITALIAN LOVE CAKE......IT'S SIMPLE TO MAKE, AND THE FROSTING REALLY COMPLIMENTS THE CAKE.

ITALIAN LOVE CAKE:

1 BOX FUDGE MARBLE CAKE MIX
2 LBS. RICOTTA CHEESE
3/4 CUP SUGAR
4 EGGS
1 TSP. VANILLA
1 BOX (3 3/4 OZ.) INSTANT CHOCOLATE PUDDING
1 CUP MILK
1 (8 OZ. ) SIZE COOL WHIP (WHIPPED TOPPING)

MIX CAKE AS DIRECTED ON BOX. POUR INTO GREASED AND FLOURED 9 X 13 CAKE PAN. IN A SEPARATE BOWL, COMBINE RICOTTA, SUGAR, EGGS, AND VANILLA. MIX WELL. SPOON OVER TOP OF UNBAKED CAKE. BAKE AT 350 DEGREES FOR 1 HOUR.
COOL....MIX PUDDING MIX WITH MILK; FOLD IN WHIPPED TOPPING. SPREAD OVER CAKE....REFRIGERATE. MOLTO BENE!!!!!

BEEF BARLEY SUPPER

THIS WONDERFUL RECIPE CAME TO ME FROM MY DEAR FRIEND RENEE....
IT'S A HEARTY DISH THAT IS SURE TO SATISFY YOU ON A LONG WINTERS NIGHT!
SERVE WITH SOME WARM BREAD AND BUTTER....AND MAYBE YOUR FAVORITE SALAD ON THE SIDE......OR MAYBE JUST A CUP AND YOUR FAVORITE SANDWICH SUPPER!

HEARTY BEEF BARLEY SUPPER

3/4 LB. EXTRA LEAN GROUND BEEF
1/2 C. ONION, CHOPPED
1/2 C. CELERY CHOPPED
1/2 C. GREEN PEPPER CHOPPED
1 TSP. MARJORAN
1 CLOVE GARLIC MINCED
1 TSP. WORCESTERSHIRE SAUCE
2 CUPS CANNED TOMATOES (15 OZ. CAN) BROKEN UP
2 CUPS WATER
1 CUP BARLEY, UNCOOKED

SAUTE MEAT, ONIONS, CELERY, GREEN PEPPER, GARLIC IN LG. SKILLET.
STIR IN REMAINING INGREGIENTS AND BRING TO A BOIL.
COVER AND REDUCE HEAT TO A SIMMER. COOK ABOUT 1 HOUR UNTIL MOST OF THE LIQUID IS ABSORBED.......RENEE SAYS THEY LIKE THIS DISH TO BE MOIST NOT RUNNY. HOWEVER, IF YOU WOULD LIKE IT MORE LIKE A SOUP....YOU CAN ADD SOME MORE WATER.........ENJOY!

MY GAMETIME "CINNAMON POPCORN"

MAKE THIS UNIQUE POPCORN RECIPE AND ENJOY IT WITH YOUR FAMILY AND FRIENDS.....MAKES A NICE TREAT WHILE PLAYING ALL OF YOUR FAVORITE GAMES OR SERVE WHILE WATCHING YOUR FAVORITE FLICK......EITHER WAY...YOU CAN'T STOP EATING IT!!!!!!!!! AND BE PREPARED TO GIVE OUT THE RECIPE!!!!!!

MY GAMETIME "CINNAMON POPCORN"

1 LARGE ROASTER PAN FULL OF POPPED SALTED POPCORN

1 CUP MELTED BUTTER

1 CUP WHITE SUGAR

1 TABLESPOON CINNAMON (MORE IF YOU WANT) (PREFERABLY MINE)

SLOWLY SIMMER (DO NOT BOIL) BUTTER, SUGAR, AND CINNAMON, STIRRING UNTIL SUGAR IS MELTED.

DRIZZLE OVER POPCORN....

BAKE @ 275 DEGREES FOR 45 MINUTES, STIRRING EVERY 15 MINUTES.....

MAMA ROSIES PEPPERONI 'N CHEESE CRESCENTS

SERVE THESE WITH A NICE ITALIAN SALAD, AND/OR A CUP OF HOMEMADE SOUP AS A FAST SANDWICH MEAL...OR YOU CAN MAKE THESE AS A TASTY APPETIZER OR SNACK!
EITHER WAY.....THEY WILL BE ASKING FOR MORE!!!!!!!!!

MAMA ROSIES PEPPERONI'N CHEESE CRESENTS:

1 CAN (8 OZ.) REFRIGERATED CRESCENT DINNER ROLLS
24 SLICES PEPPERONI (ABOUT 5 OZ.) YOU CAN USE TURKEY PEPPERONI IF YOU LIKE
3/4 CUP SHREDDED MOZZARELLA CHEESE (3 OZ. APROX.)
1 CUP TOMATO PASTA SAUCE OR PIZZA SAUCE

HEAT OVEN TO 375 DEGREES
SEPARATE THE DOUGH INTO 8 TRIANGLES, STRETCHING EACH TRIANGLE SLIGHTLY
PUT THREE PEPPERONI SLICES LENGTHWISE DOWN THE CENTER OF EACH TRIANGLE, OVERLAPPING SLIGHTLY.....PUT ABOUT 1/1/2 TABLESPOON OF CHEESE ON TOP OF EACH TRIANGLE.

ROLL UP EACH OF THE TRIANGLES, STARTING WITH THE SHORTEST SIDE AND ROLLING TO THE OPPOSITE POINT. PUT THE ROLLS, POINT SIDE DOWN ON AN UNGREASED COOKIE SHEET.

BAKE THE ROLLS AT 375 DEGREES FOR 10-14 MINUTES OR UNTIL GOLDEN BROWN.

MEANWHILE POUR THE TOMATO PASTA SAUCE/OR THE PIZZA SAUCE IN A SMALL SAUCEPAN (1 QUART) HEAT OVER MEDIUM-LOW HEAT UNTIL WARMED THROUGH, MAKING SURE TO STIR OCCASIONALLY.

SERVE THE CRESCENTS WITH THE SAUCE FOR DIPPING.........YUMMMY!!!!

WORLDS HEALTHIEST FOODS

I HAVE LISTED BELOW THAT MOST RECENT LIST OF THE WORLDS HEALTHIEST FOODS:

HEALTHIEST DRINKS:
Water

HEALTHIEST FRUIT:
Apples, Apricots, Bananas, Blueberries, Cantaloupe, Cranberries, Figs, Grapefruit, Grapes, Honeydew, Kwifruit/chinese gooseberries, Lemon, Limes, Mango, Nectarines, Oranges, Papaya,
Pears, Peaches, Pineapple, Plums, Pomegranates, Prunes, Raisins, Raspberries, Strawberries, Watermelon.

HEALTHIEST DAIRY PRODUCTS:
Cheese, low-fat Eggs, Milk, low-fat or non-fat Cottage cheese, Ricotta, low-fat or non-fat Natural Yogurt, low-fat or non-fat.

HEALTHIEST FISH AND SEAFOOD:
Cod, Halibut, Salmon, Seabass, Scallops, Shrimp, Snapper, Tuna

HEALTHIEST POULTRY AND MEATS:
Beef, lean organic Buffalo, Chicken breasts skinless boneless, Ostrich, Turkey Breast or Ground Venison.

HEALTHIEST NUTS & SEEDS:
Almonds, Cashews, Flaxseed, Macadamia nuts, Olive oil, extra virgin, Peanuts, Pumpkin seeds, Sunflower seeds, Walnuts.

HEALTHIEST GRAINS:
Barley, Brown Rice, Buckwheat, Corn, Milet, Oats, Quinoa, Rye.

HEALTHIEST VEGETABLES:
Asparagus, Avocados, Beets, Bell peppers, Black Beans, Brocolli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Cucumbers, Eggplant, Fennel, Garbanzo beans (chickpeas), Garlic