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 !!!!