Simple Potato & Cheese Quiche

5 eggs, beaten
3 cups frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1/2 cup cottage cheese  ( I use ricotta cheese)
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 dash paprika
6 slices crumbled bacon (cooked)
Directions:

1
Preheat oven to 350 degrees F.
2
Grease a 9 inch pie pan.
3
In a large bowl, combine all ingredients except paprika and bacon.
4
Mix well.
5
Pour into greased pan, sprinkle with paprika.
6
Bake at 350 degrees F for 30-40 minutes or until set.
7
Sprinkle with bacon, bake an additional 5 minutes.
8
Let stand 5 minutes before serving.

OUTSTANDING SLOW-COOKER HAM

This recipe makes a ham that is so delicious. It has an outstanding taste, moist and tender.
You make it so easy in your slow-cooker. The blend of pineapple slices, cherries, and orange marmalade gives it such character and brings a touch of elegance to this simple entree.

OUTSTANDING SLOW-COOKER HAM:

2 cans (20 0z. each) of Sliced Pineapple
1 Ham, fully Cooked, (aprox.5- 6 lbs.) cut in half
1 jar Maraschino Cherries, well drained
1 Teaspoon Brown sugar
1 (12 - 16 oz. jar) Orange Marmalade

In a 5-qt. slow cooker, place half of the pineapple slices, WHICH HAVE BEEN WELL DRAINED, AND JUICE SET ASIDE.......place the Ham (both halves) over the pineapple. Add the well drained cherries and remaining pineapple slices and reserved juice. Sprinkle the brown sugar over the top, and then Spoon the marmalade over Ham and fruit.
Cover and cook on Low Setting for 6 - 7 Hours ....make sure all is heated through. Remove and place on warm serving plater,, let stand 10 mins. before slicing...Serve with pineapple and cherries .

Your Favorite Fish Filets w/Planko Crumbs

This is so quick and easy and so delicious! You can also try it with Tilapia, Catfish, Sole and even Salmon.

Ingredients:

1 pound Your Favorite Fish filets (usually about 6 filets)
Juice of 1 lemon
zest of 1 lemon
4 TBS Panko Crumbs
1 TBS chopped fresh or dried Parsley
3 TBS Olive Oil
Salt, Pepper and Paprika

Directions:

Preheat oven to 375 degrees.

Lay out a large sheet of foil on a large sheet pan with sides. Spray with non-stick spray. Place filets on the sheet.

Mix the olive oil and Lemon juice in a bowl. Brush evenly onto filets. Season to your preference with paprika, salt and pepper. Top with the lemon zest, Panko crumbs and Parsley.

Bake approximately 25-30 minutes just until it starts to brown lightly around the edges and fish is able to flake

Italian Sausage Mini Fritatta's

Ingredients:

1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch

casserole dish with non-stick cooking spray or brush thoroughly with olive oil. Boil the sausage links 10-15 minutes, drain and set aside to cool. When cooled, dice into small pieces.

In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.

In a medium bowl, whisk together eggs and milk.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.

Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.

Red Velvet Pancakes w/Cream cheese glaze

Ingredients:

Glaze: 1 (4 ounce) package cream cheese, softened 1 cup confectioners' sugar, sifted 1 teaspoon vanilla extract 1 tablespoon milk, or as needed Pancakes: 1 1/2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 tablespoon unsweetened cocoa powder 1 teaspoon salt 2 eggs 1/4 cup milk

1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 teaspoons red food coloring
1/4 cup melted butter

　

Directions: 

Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve

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!!!!!!

Rosie's Chubby Hubby Bars

For an all-time  favorite, try these aptly-named Chubby Hubby Bars. They’re sweet, salty and totally yummy! Featuring chocolate chips, crushed pretzels, and peanut butter chips, these bars – if you’re not careful – will live up to their name! –

Ingredients

Bars:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter or margarine, room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup chunky peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups coarsely chopped pretzels

Topping:

• 1/4 cup peanut butter chips
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup coarsely chopped pretzels

Directions

1. Preheat oven to 350 degrees. Line a 4 quart baker with foil and spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. Using a stand mixer or a hand mixer, beat the butter, light brown sugar, and granulated sugar at medium speed until mixture is fluffy.
4. Add the eggs and vanilla extract to the butter and sugar mixture. With the mixer on low speed, add the dry ingredients to the butter and sugar mixture and beat just until incorporated.
5. Stir in the chunky peanut butter, chocolate chips and pretzel pieces, and spread the batter evenly in the baker.
6. Sprinkle the peanut butter chips, chocolate chips and pretzel pieces on top, and bake for 30 minutes or until golden brown. Cool completely before cutting.
Lining the baker with foil allows you to lift and remove the contents in one big piece, making it easier to then cut the bars neatly and evenly on a cutting board. For a nicer presentation, put the cut bars back into the baker and serve

TRADITIONAL PEPPER & EGG SANDWICHES

AS I BEGAN TO WRITE THIS RECIPE, I REALIZED THAT I NEVER HAVE COMPOSED THE EXACT INGREDIENTS...FOR I HAVE ALWAYS USED MY GOD GIVEN TALENT, AND NEVER A RECIPE......................SO I AM JUST TRYNG TO EXPLAIN HOW I MAKE MY OLD FAMILY PEPPER & EGG SANDWICHES............JUST THINKING OF THIS MAKES MY MOUTH WATER......MAKE SURE YOU SERVE IT ON SOME GOOD CRUSTY ITALIAN/FRENCH BREAD/ROLLS........IF YOU LIKE HOT GARDINARA....PLACE SOME ON YOUR SANDWICH FOR THAT EXTRA GOOD FLAVOR.... PROVOLONE CHEESE OR MOZZARELLA CHEESE , AND A GOOD SLICE OF A TASTY TOMATO IN SEASON IS WHAT I PERSONALLY LIKE ON MY SANDWICH.......BUT JUST AS IS WILL MAKE YOUR FAMILY
COME BACK FOR MORE.........SO HAPPY TO SHARE THIS WITH YOU FOR IT HAS GIVEN ME SOOOOO MANY WONDERFUL MEMORIES OF MY CHILDHOOD AND MY ADULT LIFE. SIMPLE PLEASURES ARE SOMETIMES THE BEST!!!!!!!!! XOXOXOXO

MY TRADTIONAL PEPPER & EGG SANDWICHES:

SAUTE SLICED GREEN BELL PEPPERS (SOMETIMES I ADD SOME RED BELL PEPPERS)
IN OLIVE OIL IN A LARGE SKILLET.....SEASON WITH GRANULATED GARLIC, SALT & PEPPER......(AT THIS POINT SOME ADD A GENEROUS AMOUNT OF IMPORTED PECORINO ROMANO CHEESE...BUT THAT IS OPTIONAL)
BEAT EGGS IN BOWL (I'M THINKING 2-3 EGGS FOR EVERY PEPPER USED) AS YOU MAKE THIS A FEW TIMES YOU CAN BE YOUR OWN JUDGE AS TO HOW MANY EGGS TO ADD.
POUR OVER THE SAUTEED PEPPERS AND COOK UNTIL SET-UP....AND EGGS ARE COOKED......MAKE SURE NOT TO BURN THE EGGS, SO THEREFORE YOU SHOULD STIR OR MOVE THEM AROUND WITH TURNER......
PLACE ON SOME GOOD CRUSTY ITALIAN BREAD OR ROLLS, ENJOY AS IS, OR ADD THE ITEMS I SUGGESTED ABOVE...............I CAN PICTURE THE WONDERFUL AROMA AND MY MOUTH IS WATERING!!!!!!!!!!!:)

Sauteed Sausage, Broccoli Rabe & Grapes

• 1 pound broccoli rabe, trimmed and coarsely chopped
• 2 tablespoons olive oil, divided 
• 2 (4-ounce) links hot or sweet pork Italian sausage, casings removed 
• 3 cups green grapes, sliced in half lengthwise
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup thinly sliced red onion 
• 1 tablespoon minced garlic 
• 1/4 cup white wine or water 
• 1 teaspoon red wine vinegar
• 1 ounce Parmesan cheese, shaved (about 1/4 cup) 

Preparation

1. 1. Cook broccoli rabe in boiling water 1 1/2 minutes; drain and rinse with cold water. Drain well. Place in a large bowl. Set aside.
2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add sausage; cook for 6 minutes or until browned, stirring to crumble. Add grapes, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook for 2 minutes or until grapes begin to soften. Add sausage mixture to broccoli rabe.
3. 3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 2 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add wine; cook 2 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, sausage mixture, and vinegar. Toss to combine; cook 1 minute or until thoroughly heated. Sprinkle with cheese; serve immediately.

Cold/Snowy/Rainy Night Hot Toddy

Description

Everyone should know how to make a Hot Toddy for a cold, snowy or rainy night. True Lemon makes it a cinch to warm up a loved one, or yourself!

Ingredients

1 oz (2 tablespoons) bourbon or whiskey
1 tablespoon honey
1 packet True Lemon
1/4 cup boiling-hot water 
stick of cinnamon (optional)

Directions

Pour bourbon, honey, and True Lemon in 6-ounce mug. Top off with hot water and stir until honey and True Lemon is dissolved. Feel free to add a stick of cinnamon for extra spice!

SKILLET CHILI MAC N' CHEESE

Everything for this entree is prepared in one skillet, and will be ready to serve in 30 mins.
Feel free to use ground turkey instead of ground beef is you prefer. A nice tossed salad with Western Dressing goes well with this.



1 lb. lean ground beef or turkey
2 1/3 cups Uncooked rotini pasta (7 oz.)
1 teaspoon chili powder
2 1/4 cups hot water
1 can (14 1/2 oz.) diced tomatoes with zesty mild green chilies, undrained
2 cups shredded taco or mexican blend cheese (optional additional cheese for topping)
Chili powder, for top only if desired

In a 12-inch skillet. cook ground meat over medium-high heat, stirring frequently until thoroughly cooked, drain.

Stir in Uncooked pasta, chili powder, water, and tomatoes. Heat to boiling, stirring frequently. Reduce heat to medium-low, cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender....Do not overcook pasta.

Remove from heat, let stand uncovered 5 minutes. Stir in cheese until melted. Sprinkle with additional cheese on top and/or a little chili powder is desired.

Outstanding Pecan Muffinettes

My recipe for Pecan Muffinettes is A KEEPER.....You are going to love this easy and outstanding recipe.

OUTSTANDING PECAN MUFFINETTES:

1/2 cup butter, melted
1 cup brown sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon pure vanilla extract
1 cup chopped pecans

Mix all ingredients in a bowl. Bake in well greased mini-muffin tins at 350 degrees for
13- 15 minutes, till springy. 

Makes aprox. 3 dozen

Feel free to double recipe if your desire

Tilapia with Honey-Tangerine Sauce

3-4 fillets tilapia or other firm, mild-flavored white fish
salt and pepper
3 T olive oil, divided
1 shallot, halved lengthwise and thinly sliced
1 tangerine, juiced
1 T honey
1 1/2  T soy sauce
1/2 tsp sesame oil
1/2 tsp powdered ginger

In a small saucepan, heat 1 T olive oil over medium-low heat. Add shallots and sweat them until they are soft. (Try not to brown them) 

When shallots are soft, add tangerine juice, honey, soy sauce, sesame oil, and ginger. Whisk until well-combined and let cook over low heat.

In a large saute pan, heat remaining 2 T olive oil over medium-high heat. Sprinkle fish fillets with salt and pepper and add to pan. Cook 3 minutes on each side or until fish is flaky. Remove from heat.

Bring sauce to a bubble over medium heat. Let cook until reduced by half, about 3-4 minutes. Sauce should be thicker but not goopy. Spoon sauce over fillets and serve.

Never Fail Buttery Biscuits

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces (or use salted and leave out the salt)
3/4 cup skim milk
Directions:

1
Combine flour, baking powder& salt.
2
Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
3
With a fork stir in the milk, very gently, until a soft dough forms.
4
Don't over mix.
5
Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
6
Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
7
Bake in 400F oven for about 15-20 minutes or until they are golden.
8
Transfer to a wire rack& cool for about 10 minutes.
9
Serve with homemade fruit jam or anything else that takes your fancy.

Fast & Easy Roasted Shrimp & Broccoli

1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”

And that’s your dinner!

I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.

Easy Tear and Take Pizza Rolls

Ingredients:

• Nonstick cooking spray
• 2 cans crescent rounds or flaky biscuits (such as Pillsbury^®)
• ¾ cup pizza sauce
• 1 cup mozzarella cheese
• 12 slices pepperoni, diced
• 1 tablespoon Parmesan cheese
• ½ teaspoon Italian seasoning

Directions

1. Preheat oven to 375° degrees and spray a 3.5 quart  baking dish with nonstick cooking spray.
2. Place crescent rounds or biscuits in baking dish, spaced slightly less than 1 inch apart. Top each with a rounded teaspoon of pizza sauce, and then a large pinch of mozzarella cheese and a few pieces of pepperoni. Sprinkle Parmesan cheese and Italian seasoning over top of all.
3. Bake 15-25 minutes until rolls are golden brown. Baking time varies greatly depending on which type and brand of roll used, so keep an eye on them. Usually they take about 7-10 minutes longer than the package directions for the rolls on their own.

Makes 8 servings.
Note: In a pinch, crescent sheets sliced into ½ inch wide strips and rolled into pinwheels can be used in place of the crescent rounds

Oven Baked Chicken Fajitas

 

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

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.

POTATOES ALFREDO WITH ROASTED RED PEPPERS

You can make this dish ahead..just assemble all of the ingredients in the baking dish, cover and refrigerate up to 12 hours. You don't need to thaw the potatoes because they'll thaw while in the fridge. However, if baking this the same day you can jump start this by simply thawing the potatoes in the microwave. Simply microwave them in a microwavable bowl uncovered on High for 3 to 5 minutes, stirring once.

POTATOES ALFREDO WITH ROASTED RED PEPPERS:

7 Cups frozen country-style shredded Hash Brown Potatoes (from 30 oz. bag) thawed
1 jar (7 oz.) roasted red bell peppers, drained, chopped
4 medium green onions, sliced (1/4 cup)
1 container (10 0z.) refrigerated Alfredo Pasta Sauce
1 1/2 Cups shredded Swiss Cheese
Additional sliced green onions and bell peppers, if desired

Heat oven to 350 degrees. Spray 11 x 7-inch or 12 x 8-inch glass baking dish with cooking spray.

Place potatoes, red bell peppers and green onions in baking dish; mix lightly. Top with Alfredo Sauce; sprinkle with cheese.

Bake uncovered 40 to 45 minutes or until golden brown, Sprinkle with additional green onions and red bell peppers just before serving.

Turkey Italian Sausage Brown Rice Casserole

Ingredients:

1 large onion, finely chopped

1 green bell pepper, stem and seeds removed and finely chopped

2 tsp. + 2 tsp. olive oil

1 tsp. Italian seasoning (a blend of dried oregano, marjoram, thyme, and rosemary)

1/4 - 1/2 tsp. ground fennel (optional)

4 or 5 links turkey Italian sausage (1 - 1 1/4 lb.)

1 1/2 cups cooked brown rice

3/4 cup low-fat cheese (I used a four cheese blend)



Instructions:



Preheat oven to 375F/190C. Heat 2 tsp. olive oil in a large heavy frying pan. Add the chopped onion and green bell pepper and saute until the vegetables are cooked through, about 3-4 minutes. Add the Italian seasoning (and ground fennel if using) and saute 1-2 minutes more. Remove the cooked vegetables to a bowl.





Add 2 tsp. more oil to the frying pan (or less if you're using a non-stick pan.) Squeeze the turkey Italian sausage out of the casing and saute until it's fully cooked and nicely browned, breaking apart with a turner as it cooks. This will take about 5-6 minutes, but don't rush the browning.





When sausage is done put the cooked vegetables and brown rice into the pan and mix with the sausage. Cook this mixture a few minutes, until the rice is warmed through. Put the mixture into a casserole dish that you've sprayed with olive oil or non-stick spray. (I used a dish that was 7" x 9" but a slightly larger size will work.) Sprinkle the cheese over the top.





Put the casserole into the oven and bake until the cheese is melted and lightly browned and the whole thing is piping hot, about 20-25 minutes. Serve hot.





This kept well in the fridge and reheated well in the microwave, although the green pepper flavor was stronger after it was reheated

EGGPLANT PIE WITH FANTASTIC SAUCE:

Ingredients

	about 2 lbs of eggplant ,peeled ,sliced and salted
	oil to brush on eggplant (i use olive oil )
	2 1/2 cups of spaghetti sauce or italian marinara
	1 1/2 cups of grated mozzarella
	3 tbls.butter melted
	3 tbls .flour
	1 1/2 cups milk
	salt and pepper to taste
	additional 1/2 cup grated mozzarella cheese for topping
	optional-1 pound of italian sausage(if adding)i use bulk italian sausage

1.Turn on oven broiler.Place eggplant on broiler pan ;brush with oil.Broil on both sides untill golden brown..While the eggplant is broiling (watch carefull) I then fry down my bulk Italian sausage and drain all grease.IF NOT USING SAUSAGE SKIP the sausage step

2.After through with the broiler,and eggplant is out of the oven ;turn oven on 350 degrees.In a (8x8 or 7x11 inch) oven proof casserole ,layer half the eggplant slices ,then half the sauce,then on top of the sauce half the sausage ,and then half the mozzarella cheese..Repeat the layers

3. Cover with foil and bake for 45 minutes

4.While casserole is baking make the white sauce,by melting the butter in a heavy saucepan.With whisk stir in flour and whisk over medium heat untill mixture is a light tan.
Slowly add the milk while whisking constantly...Cook and stir over low heat untill the sauce is smooth and thick...Season lightly with Salt and Pepper and remove from heat ,stir and cover untill ready to spread over casserole.

5. After 45 minutes of baking ,remove the aluminum foil ,from casserole dish ,and spoon white sauce over the top of the casserole.Springle the remaining mozzarella cheese over the top .Turn oven to BROIL,and heat untill top of casserole is lightly browned and bubbly.I serve with crisp green salad and garlic bread......

ITALIAN SAUSAGE MELT CASSEROLE

If you Love Pizza Margherita, this casserole is a must for you. So easy and fast to make. Enjoy it with your favorite salad for a good and satisfying dinner. A good glass of wine if you please!

ITALIAN SAUSAGE MELT CASSEROLE:

1 1/4 Cups Original Bisquick Mix
1/4 Cup butter , softened
2 Tablespoons very hot water
1/2 lb. bulk spicy Italian Sausage
1/2 Cup chopped green bell pepper
1/4 Cup chopped red bell pepper (optional)
1 Cup Alfredo pasta sauce
1 Cup shredded mozzarella cheese
3 Tablespoons grated Parmesan or Romano Cheese
1/2 Cup grape tomatoes, cut in half
2 tablespoons fresh basil leaves, cut into strips

Heat oven to 400 degrees. Lightly spray bottom of 8-inch square (2-qt) baking dish with cooking spray. In medium bowl stir Bisquick mix, butter and water until dough forms. Press dough in bottom of pan.

In a skillet, cook sausage and bell peppers over medium-high heat 5 - 7 mins, stirring occasionally, until sausage is no longer pink. drain if necessary. Spread sausage mixture over crust; spread sauce over sausage. Sprinkle with cheeses.

Bake 25 to 30 minutes or until mixture is bubbly around edges and cheese is lightly browned. Sprinkle tomatoes and basil over top.

FEEL FREE TO DOUBLE RECIPE FOR A 9 x 13 PAN........................

ZUPPA TOSCANA SOUP (like Olive Garden's)

OK...finally came up with a recipe that looks and taste just like the soup served at Olive Garden that all my friends love......Enjoy!!!!!!

1 lb. hot Italian Sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
2 cans chicken broth
2 lg. russet potatoes, cubed
1 med. onion, chopped
2 cloves garlic, crushed
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In skillet brown sausage, breaking into small pieces as you fry it; drain and set aside.
Now brown the bacon, drain, set aside.
Place the water, broth, potatoes, garlic, and onion in a pot, simmer over medium heat until potatoes are tender.
Add the sausage and bacon to the pot, and simmer for 10 mins.
Add the kale and cream to the pot, season with salt and pepper; and heat through.
Easy and VERY GOOD!!!!

You can substitue cauliflower in place of the potatoes if on a low-carb diet

LOW FAT & EASY SLOW COOKER TURKEY BREAST

Just add these few simple ingredients to your slow cooker, and be ready to enjoy a good homestyle turkey dinner year-round without spending hours in the kitchen to prepare it.

LOW FAT & EASY SLOW COOKER TURKEY BREAST:

4 cups medium red potatoes, cut into 1-inch pieces
2 cups carrots, cut into 1-inch pieces
1 small onion, cut into wedges
1 bone-in turkey breast with gravy packet (5 - 6 pounds)

In a 5 - 7-quart slow cooker, mix potatoes, carrots, onion and gravy packet from turkey breast.

Place turkey breast on top.

Cover, cook on low heat setting for 7 - 8 hours or until vegetables are tender and thermometer inserted in center of turkey reads 170 F.

Serve with whole or cranberry sauce if desired.

Fantasico Tiramisu Bread

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon table salt
• 1 container (8 oz.) mascarpone cheese, softened
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1 tablespoon water
• ½ cup buttermilk

Instructions

1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside
3. Combine mascarpone cheese and sugar and beat with an electric mixer on medium speed until fluffy. Add eggs, one at a time. Add vanilla.
4. With the mixer on medium to medium low, add half of the flour mixture to the bowl. While the mixer is still running, add buttermilk, then add the remaining flour mixture. Continue to mix until just combined.
5. In a small separate bowl, combine cocoa and espresso powder. Add water and stir until powders are dissolved.
6. Divide batter in half. In one half, stir in the cocoa/espresso mixture.
7. Spray a single bread loaf pan with cooking spray. Spread half of the white batter onto the bottom of the pan. Carefully spread half of the cocoa/espresso batter, being careful not to mix the two batters. Continue with the other half of the batters, ending with the cocoa/espresso batter.
8. Carefully drag a wooden skewer through the batter three or four times to swirl. Bake for 50-55 minutes or until a clean skewer inserted near the center comes out clean.
9. Let bread cool 15 minutes before removing to a wire rack to finish cooling.