E Z Baked Taco Salad

This is very good and makes a complete meal.....Picante sauce and sour cream makes a nice addition to this easy meal.

E Z BAKED TACO SALAD:

1 1/2 lbs. ground chuck
1 med. onion
1 clove minced garlic
1 1/2 tsp. cumin powder
1 1/2 tsp. chili powder
1 can pinto beans
1 can rotel with green chilies
1 can cream of chicken soup
1/4 soup can of water
12 oz. shredded cheddar cheese
1/2 lg. pkg. Doritos, crushed

Brown meat with onion, garlic, cumin and chili powder. Place in bottom of 9x13 pan or casserole
dish. Crush about 1/2 large pkg. of Doritos over meat. Pour pinto beans (do not drain) and Rotel next. Spoon soup next and add water. Top with shredded cheese. Bake at 350 degrees for about 30 mins., making sure all cheese is melted. Serve with shredded lettuce, green onions, tomatoes, and guacamole. And the picante sauce an sour cream if you would like!

ITALIAN CHEESECAKE

For those of you who love a good Italian style cheesecake, this recipe of mine is a must have!

ROSE VICTORIA'S ITALIAN CHEESECAKE:

3 lbs. Ricotta cheese, drain any water
1 1/2 cups sugar
6 eggs
1 tsp. vanilla
1 tsp. fresh orange juice
3/4 cup heavy cream
1/2 cup zwieback crumbs
1/2 cup citron
1/2 cup chocolate chips
1 tsp. fresh orange peel
1 tsp. fresh lemon peel

Butter a 9 or 10-inch spring form pan and coat with zwieback crumbs. Beat ricotta, sugar, eggs, vanilla, orange juice, and heavy cream thoroughly. Fold in citron, chocolate chips, orange and lemon peel. Pour in pan. Bake at 325 degrees for 1 hour. The cake will expel some liquid that will be absorbed. Cool on counter and then Chill in refrigerator before slicing and serving.

CHICKEN CAPELLINI

CHICKEN CAPELLINI:

1 lb. Capellini pasta
3/4 cup olive oil
1 lb. boneless chicken breast, cut into pieces
1 c. broccoli florets
2 minced cloves garlic
1/2 c. minced onion
4 diced lg. plum tomatoes
1 T. chopped fresh basil
Salt & pepper to taste
grated Parmesan or pecorino romano cheese

While pasta is cooking al dente, saute garlic and onion in oil until garlic is golden. Add chicken and broccoli and stir fry until chicken turns white. Add tomatoes, basil, salt and pepper. Mix all ingredients together and cook 2 to 3 minutes. Drain pasta and toss with sauce. Serve with grated cheese.

Potatoes, Pepper, Eggs & Mozzarella

I love adding the grated cheese and diced mozzarella to my recipe...I also love serving this with some good fresh slice tomatoes on the side and a loaf of good Italian bread....Mmmm!

MY POTATOES, PEPPER, EGGS AND MOZZARELLA:

1/2 c. olive oil
4 lg. potatoes, diced
1 lg. bell green pepper, diced
1 lg. bell red pepepr, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 large Eggs
1/2 cup grated pecorino 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 and 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. Bon apetite!

CHICKEN PARMIGIANA PIE

If you like chicken parmigiana, you will like this pie......Very easy and very good. Serve with your favorite salad on the side....Makes a good lunch or dinner entree. Or bring to your next pot luck dinner for everyone to enjoy!

CHICKEN PARMIGIANA PIE:

3/4 cup Ricotta cheese (drained)
1/3 cup grated Parmesan cheese (or pecorino romano cheese)
1 1/2 c. cut-up cooked chicken
1 1/2 c. Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 (8 oz.) can tomato paste
1 c. milk
2 Eggs
2/3 cup Bisquick baking mix
1/4 tsp. pepper

Heat oven to 400 degrees. Grease a 10 x 1 1/2-inch pie plate. Layer Ricotta cheese and Parmesan cheese in pie plate. Add another layer of chicken and 3/4 cup of mozzarella cheese. Blend garlic, oregano, basil, tomato paste, milk and eggs, Bisquick and pepper in a blender at high speed for 15 seconds or with hand beater for 1 minute until smooth. Pour into pie plate. Bake 30-minutes. Top with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 mins. Serve

The Best Strawberry Cake

This cake is so Delish.....Frost with my Buttercreme Frosting, or with your favorite Cream Cheese Frosting...Sometimes, when I serve it, I simply top each piece with some Whip Cream and a Strawberry...Either way, you are going to love this recipe!

THE BEST STRAWBERRY CAKE:

1 Box White Cake Mix (I prefer Duncan Hines)
1 sm Box Strawberry Jello mix
1 Cup Oil
1/2 Cup Milk
4 Eggs
1 Cup mashed Strawberries - NOT DRAINED

Mix all ingredients together. Pour into a sprayed or greased 9 x 13 pan. Bake at 350 degrees for 35 - 40 mins. Remove from oven and Cool on counter.

Frosting -
1 lb. box Powder Sugar
1 stick Buter, softened
1 tsp. Vanilla
1/2 cup mashed DRAINED Strawberries

Mix and blend all together to form frosting....It is IMPORTANT THAT YOU DRAIN THE STRAWBERRIES to make this frosting....If too thick add more STRAWBERRIES to right consistency....Spread evenly over cooled cake.

Roasted Eggplant in Balsamic Vinegar

Get you favorite French, or Italian Bread ready to enjoy this tasty eggplant recipe. Great served over a salad, or even on some toasted good bread rubbed with garlic or sprinkled with cheese. Serve for lunch or dinner....Makes a sandwich very tasty too!!!!!


ROASTED EGGPLANT IN BALSAMIC VINEGAR:

1 lg. eggplant
3/4 tsp. salt
1/2 cup olive oil
1/4 tsp, pepper
2 T. chopped garlic
2 T. chopped fresh basil
2 T. chopped fresh mint OR fresh oregano
8 T. Balsamic Vinegar

Preheat oven to 425 degrees. Cut eggplant into 1/2-inch thick slices. Sprinkle eggplant with 1/2 teaspoon salt and place in a container to drain for 1/2 hour. Pat eggplant dry with paper towel. Cover bottom of 2 large baking sheets with cooking spray. Brush each eggplant slice on both sides with olive oil and bake in hot oven for 10 mins., Turn eggplant over and bake until they start to brown. Remove from oven and set aside. In small glass baking dish, place 1/3 eggplant slices, sprinkle with some salt, pepper, garlic, basil, mint, olive oil and vinegar and repeat the process until all eggplant is used. Cover with plastic wrap and refrigerate overnight.

AFTER DINNER LIMONCELLO

A Friend of mine named Mario is a blacksmith in Tuscany. He is known for the good wine and olive oil his small farm produces. This Limoncello is delicious after dinner or over vanilla ice cream!!

AFTER DINNER LIMONCELLO:

1 1/2 lbs. Sugar
8 small lemons
1 3/4 pt. 95 proof alcohol
1 3/4 pt. water

Peel lemons and remove all white parts from peel. Put peel into a container with alcohol. Seal and place in dark cool place for 7 days. After 7 days remove peel and add sugar and water to peels. Bring to boil; remove from heat and cool. When cool, add lemon mixture to alcohol and refrigerate. Salute!!!!!!!

TURKEY IN A BUNDT

Here's an attractive and unique way to prepare and serve your Turkey & Dressing....Serve with cranberries, and some veggies of choice and it's sure to be a Big Hit....

TURKEY IN A BUNDT:

6 c. dry bread cubes
2 1/2 c. cooked diced turkey
2 1/2 c. Swiss cheese, shredded
1 tsp. dry onion
4 beaten eggs
2 1/2 c. milk
3/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. poultry seasoning

Place 3 cups of bread cubes in a greased bundt pan. Layer turkey over bread, then cheese. Sprinkle dry onions. Top with remaining bread. Combine eggs, milk and seasonings. Pour over mixture. Place pan in a pan of water and bake 1 hour at 350 degrees. Remove from water and bake 10 more mins. or until knife comes out clean. Cool for 10 mins....Can serve with a little turkey gravy if you like,