OH CANNOLI NIGHT……IT’S A CANNOLI CREAM CAKE

It’s that time of year again, the happ happiest time, that jingle bell time, that holiday season, and that can mean only one thing.  Cakes, Cookies, Candies and Pies!!!  Many years ago I was treated to a Cannoli for the very first time, I had no idea what to expect and was even a bit confused.  I mean, you make dessert out of ricotta cheese, isn’t that just for lasagna?  Mama Jeanette just shook her head and said “oh my, sonny boy you have so much to learn”.  Well, she was right, she not only taught me about cannoli’s but introduced me to a new cheese, Marscapone, and what I learned to do with Marscapone….sigh….but that’s a story for another day.

A good cannoli cream is a wonderful thing, not too sweet, creamy and with just a hint of lemon.  Over the years I have made many flavors, and varieties of cannoli’s but I always come back to the classic, time honored filling.
Not only is this filling perfect for cannoli’s but it also makes a great filling for a cake.   Now it’s not going to be a fancy, schmancy cake, but its going to be a wonderful dessert, and something your guests will talk about to their friends and neighbors.  Some times the simplest desserts are the best.  Just give me a double espresso and a slice of this cake, and I’m a happy boy.

you start with a nice yellow cake, a wonderful filling and finish it how ever you like. I happened to have some Ghiradelli Peppermint Bark and that found its way to the top of the cake.  It’s quick, its easy, and most of all, it’s delicious!

Yellow Layer Cake
2/3 cup Butter softened
1 3/4 cup Sugar
2 Large Eggs
1 1/2 tsp Vanilla
2 1/2 cups All Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 cup Milk

In your mixer cream the softened butter and sugar until it is light and fluffy.
Add the eggs one at a time and mix well after each egg.
Mix in the Vanilla
In another bowl add the flour, salt and baking powder and blend together
Add the 1/3 of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
Allow cakes to cool completely before adding cannoli cream.

Cannoli Cream
16 oz Ricotta Cheese
8 oz Marscapone Cheese
1 cup Superfine Sugar
Zest of one Lemon
1 Tbsp Vanilla
1 cup mini Chocolate Chips

Blend together ricotta and marscapone
add in superfine sugar (if you can’t find superfine, use your food processor to make regular sugar into superfine.  Do not let it become powder, that will be 10x and that makes the mixture too loose.)  The secret to keeping the cream thicker is superfine sugar.  10x sugar makes the mixture too loose.
Add in lemon zest, vanilla and chocolate chips.
Refrigerate for 2 hours if possible, before using as filling for the cake.

This is a cake that won’t make you crazy, you can do a lot to make it your own, add a little liquor to a simple syrup and brush it on the layers for some added flavor.
For variations, try adding a different liquor to the filling instead of vanilla.
Add 1/4 cocoa to the mixture along with Kahlua, for a chocolate filling.
Add candied fruit to the filling

M&M PUMPKIN BREAD

• 1 1/2 cups Flour
• 1 1/4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Clove
• 1 1/2 cups Pumpkin Puree
• 1 cup Brown Sugar
• 1/2 cup Buttermilk
• 1 Egg
• 2 tablespoons Unsalted Butter (melted)
• 1/2 cup Milk Chocolate M&M'S (plus more for garnish)
• Whipped Cream

• Preheat your oven to 350 degrees. Prepare the loaf pan by spraying with cooking spray then pressing a piece of parchment paper in to the bottom. Spray the parchment.
• 
  
  Sift together the flour, soda, salt, cinnamon, nutmeg and clove. In a separate bowl, whisk together the pumpkin, brown sugar, buttermilk, egg and butter. Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Fold in 1/2 cup of M&M'S then pour in to your prepared loaf pan.
• 
  
  Bake for 1 hour or until a toothpick is inserted and comes out clean. Add an additional 1 minute if center is too soft. Remove from oven and let sit for 30 minutes.
• 
  
  
  Remove from pan and take off parchment. Allow to sit until fully cooled at room temperature. Slice and serve with a dollop of whipped cream and garnish with Milk Chocolate M&M'S.
  
  Helpful Tip:
  1. The buttermilk helps to cut through the sweetness by adding a little tartness.

Healthy Stuffed Peppers

Ingredients

2  bell peppers (red,yellow or both)
8 oz. Ground Chicken
1/2 cup frozen chopped spinach (or make enough fresh to have 1/2 cup when cooked and chopped)
1/3 cup panko (aka bread crumbs for GF use gluten free bread crumbs)
1 1/2 teaspoons taco spice
1 tablespoon tomato paste
2 tablespoons salsa sauce
1/2 cup grated mozerella cheese
1 egg
salt and pepper
fresh parsley for garnish if desired

Directions

Preheat the oven to  350F (180 C)
Cut the peppers in half lengthwise and take out the seeds while leaving the shape intact.
In a medium-sized bowl, mix the remaining ingredients  with your hands until fully combined.
*Do not put the grated cheese, save that for later to melt on the top.
Divide the mixture into four balls and stuff each pepper half with a ball.
Press the meat into the corners of the pepper  and set it in the pepper.
Bake for 30-40 minutes until the meat browns on top.
Divide the grated cheese onto the pepper halves and put back into the oven for another 5-7 minutes to melt the cheese.
Serve when cooled to a suitable temperature.
Garnish with a bit of freshly chopped parsely greens if desired.

Easy Tasty Focaccia

Ingredients

1 teaspoon white sugar
1 package active dry yeast
1/3 cup warm water
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

Directions

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 475 degrees F 
5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt, dimble the bread by poking all around.
6. Bake for 10-15 minutes.

YUM..CINNAMON ROLL CAKE

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Easy & Delicious Chicken Pot Pie

Ingredients

1. 1 sheet frozen puff pastry (from 17.3-oz package), thawed
2. 1 tablespoon olive or vegetable oil
3. 3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
4. 1 large onion, coarsely chopped (1 cup)
5. 1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
6. 3/4 cup Green Giant® frozen sweet peas (from 1-lb bag)
7. 1/2 cup sour cream
8. 1 jar (12 oz) chicken gravy
9. 2 tablespoons cornstarch
10. 1/4 teaspoon dried thyme leaves
11. 1/4 teaspoon pepper
12. 1 egg, beaten, if desired

Instructions

1. 1Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
2. 2In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
3. 3In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
4. 4Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
5. 5Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.

Asian Chicken w/Fettuccine

Ingredients

1. 8 ounces uncooked fettuccine
2. 1 pound boneless skinless chicken breast, cut into 1/4-inch slices
3. 1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
4. 1 cup sliced fresh mushrooms (3 ounces)
5. 1/4 cup hoisin sauce

Instructions

1. 1Cook and drain fettuccine as directed on package.
2. 2Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
3. 3Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Slow Cooker Vegetable Beef Soup

Ingredients

1. 1 lb beef stew meat, cut into bite-size pieces if needed
2. 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
3. 1 medium onion, chopped (1/2 cup)
4. 4 cloves garlic, finely chopped
5. 1 teaspoon seasoned salt
6. 1/2 teaspoon pepper
7. 2 bay leaves (optional)
8. 2 cans (14 oz each) beef broth
9. 1 can (14 oz) diced tomatoes, undrained
10. 1 can (15 to 16 oz) great northern beans, drained, rinsed
11. 2 cups Green Giant® frozen mixed vegetables, thawed

Instructions

1. 1In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
2. 2Cover; cook on Low heat setting 7 to 8 hours.
3. 3Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Cheesy Slow Cooker Pasta Bake

Cheesy Slow Cooker Pasta Bake

Ingredients:

• 1 lb box uncooked pasta (I like penne or ziti)
• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 2 jars of your favorite pasta sauce 
• 1 (15-oz) container Ricotta cheese
• 1 cup Parmesan,  or Pecorino Romaino grated
• 2 cup Mozzarella, shredded and divided

Preparation:

1. Add the beef and onions to a large skillet and cook over medium heat until the beef is no longer pink. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce. Set aside.
2. Mix the Ricotta, Parmesan, and 1–1/2 cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with 1/2 box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.
3. Turn the slow cooker onto low and cook for about 6–7 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the 

Easy Homemade Coconut Pie

Easy Homemade Coconut Pie

This simple recipe makes two very good pies.

Ingredients:

12-oz. can of evaporated milk, minus 4 Tbsp.
1 stick of butter or margarine, melted 
4 eggs 
2 cups sugar 
7-oz. bag of shredded coconut 
1 tsp. vanilla 
2 unbaked 9-inch pie shells 

Directions:

Preheat oven to 350°F. Mix all ingredients together and pour into two unbaked pie shells.

 Bake until firm — about 35 minutes.

Magnificent Minestrone Soup

Magnificent Minestrone Soup

“Great with a hearty bread and romaine salad. ” 

Ingredients:

3 Tbsp. olive oil
1 cup canned kidney beans, drained
3 cloves garlic, chopped
1 (15 oz.) can or fresh green beans
2 onions, chopped
2 cups baby spinach, rinsed
2 cups chopped celery
3 zucchinis, quartered and sliced
5 carrots, sliced
1 Tbsp. chopped fresh oregano
2 cups chicken broth
2 Tbsp. chopped fresh basil
2 cups water
Salt and pepper to taste
4 cups tomato sauce
1/2 cup seashell pasta
1/2 cup red wine (optional)
2 Tbsp. grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Cherry Ripple Rave Cake

Ingredients:

Cake:
3/4 cup butter
1-1/4 cups sugar
3 eggs
3 cups flour
3 tsp. baking powder
1 tsp. salt
1-1/4 cups milk

Filling:
1 can cherry pie filling
1/2 cup chopped almonds
1/2 tsp. almond extract

Frosting:
1 cup sugar
1/3 cup flour
1 cup milk
3/4 cup butter
1/4 tsp. almond extract

Directions:

Cream butter, sugar, and eggs thoroughly. Add dry ingredients to creamed mixture alternating with milk. Blend well. Spread half of batter into greased 13'' x 9'' pan.

Combine pie filling, almonds, and almond extract. Spoon filling onto batter, spreading evenly. Spoon remaining batter over cherries. Spread evenly to cover. Bake at 350°F for 45 — 55 minutes until toothpick inserted into middle comes out clean. Cool.

Make the creamy butter frosting by combining sugar and flour in a medium saucepan. Stir well to blend. Add milk and blend well. Heat over medium heat until mixture boils for 1 minute and thickens, stirring constantly. Remove from heat. 

Stuffed Vegetables

Ingredients:

Stuffing:

4 cups of day-old or dry country 1-inch bread cubes, crusts removed (about 4 thick slices)
1 cup milk
1/4 oz. dried porcini mushrooms (about 1/4 cup loosely packed pieces), soaked in 2 cups warm water
1 cup finely chopped scallions
10 large fresh basil leaves, finely chopped
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
2 large eggs, lightly beaten
1/2 tsp. kosher salt

Vegetable Assortment:

2 or more medium zucchini (6 inches long)
2 or more red or other colorful bell peppers
12 or more large white stuffing mushrooms
3 or more small, ripe tomatoes
2 or more large Vidalia or other sweet, flat onions
1/2 cup extra virgin olive oil, or as needed
1-1/2 tsp. kosher salt
Butter for the baking dishes
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano

Directions:

You will need 2 or more large shallow baking dishes or casseroles, such as 4-quart, 15'' x 10'' Pyrex pans. To make the stuffing, put the bread cubes in a mixing bowl, and pour the milk over them; toss the cubes, and let them sit for a couple of minutes to absorb the liquid. When softened, gather and press the cubes together, squeezing out any excess milk (discard, or save it for your cat!), and return the moistened bread to the bowl, tearing it into shreds. Lift the rehydrated porcini pieces from the soaking liquid, squeeze firmly (saving all the liquid), and chop them into fine bits.

Scatter the chopped porcini, scallions, basil, grated cheese, and salt on top of the torn bread; toss and mix together with your hands. Pour in the beaten eggs, and stir with a wooden spoon or mix with your hands to form a well-blended, fairly dense stuffing.

Prepare zucchini. Trim off the ends, and slice the squashes in half lengthwise. Scoop out the central pulp and any seeds with a teaspoon or melon baller, so each half resembles a hollowed boat. Cut the long halves crosswise into serving-sized pieces, about 3 inches long (or shorter if you like).

Prepare the bell peppers by slicing them lengthwise in half, starting at the stem, or in thirds if very large; trim away the stem and all seeds and fibers, forming cuplike pieces.

Pull out the stems of the white mushrooms, leaving the hollow caps for stuffing. Cut tomatoes in half crosswise, and squeeze out the seeds to make concavities for stuffing. Peel the onions, and cut them crosswise into 3/4-inch-thick slices. When all the vegetables are prepped and all but the onions are hollowed, put the pieces (except the onion slices) in a large bowl. Toss with the olive oil and 1/2 tsp. salt. Brush some of the oil on the onion slices, keeping them whole.

Stuff and bake the vegetables. Butter the baking dishes, arrange a rack (or two, if necessary) in the oven, and heat to 425°F. Fill each vegetable piece with a Tbsp. of stuffing, more or less. For zucchini, peppers, tomatoes, and mushrooms, fill the cavities with stuffing and arrange all the pieces in a baking dish, with a bit of space between the pieces.

Lay the onion slices flat right in the dish, and mound a spoonful of stuffing on top of each slice. When the dishes are filled (but not crowded), sprinkle all the vegetable pieces evenly with the grated cheese and remaining tsp. of salt. Scrape any olive oil left in the vegetable bowl over the stuffed pieces, and pour half of the reserved porcini-soaking liquid (leaving behind any gritty residue) into the bottom of each baking dish.

Cover each dish with a tent of foil, pressing it against the dish sides and making sure it doesn't touch the stuffing or tops of the vegetables. Bake for 30 minutes, until the vegetables have started to soften and release juices, then remove the foil tents and bake until stuffing is crisped and brown — another 30 minutes or so. Switch the position of the dishes in the oven once or twice so all the pieces cook and color evenly. Serve hot from the oven, or let the vegetables cool and serve warm or at room temperature. Makes about 3 dozen vegetable morsels.

Rose Victoria's Special Salad W/ Creamy Lemon Dressing

Ingredients
2 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
3 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
1 head Boston lettuce, leaves torn into bite-size pieces
4 cups baby spinach (4 oz.)
1 Fuji apple, cored and cut into matchsticks
1/4 cup salted roasted almonds, chopped

Directions
In a large bowl, whisk the lemon juice with the mayonnaise. Gradually whisk in the olive oil and season with salt and pepper. Add the lettuce, spinach, apple, and almonds. Toss well and serve. 

Rosie's Easy Delicious Chicken

4 – 5 skinless chicken breasts, however many will fit in sauté pan
Olive oil, enough to cover bottom of pan
1 cup of white wine
1 cup of sliced mushrooms
4 – 5 lemons, to match number of chicken breasts

Parsley

Salt and pepper

Directions: 

Cover bottom of a sauté pan with olive oil. Place 4 to 5 skinless chicken breasts in the pan (however many will fit). Add white wine and mushrooms. Halve the lemons and place a half on each chicken breast. Juice the other half over the chicken. Sprinkle with cilantro, salt, and pepper. Simmer on low, turning the breasts to cook through.

Pasta and Sausage

Ingredients:

3 lbs. of Italian sweet or hot sausage 2 red peppers 1 onion 2 flats/boxes of fresh sliced mushrooms 1 lb. rigatoni 1/2 can beer 1 can condensed mushrooms 2 garlic cloves 1 handful fresh chopped chives

1 tsp. dried basil 1 tsp. dried oregano 1 tsp. coriander 1 tsp. red pepper 1/2 cup of olive oil 1/2 stick butter 2 Tbsp. tomato paste Salt and pepper

Directions:

In a chicken fryer on low heat, decase the sausage into small bite-size pieces and slowly sauté, making sure not to fry. Add the mushrooms almost immediately and let the sausage cook in the sauce. When sausage is almost done, add the mushrooms and cover, so you're steaming the mushrooms over the sausage. When mushrooms look almost done, turn them into the sausage and add the beer. Cover and simmer.

In a separate fryer, add olive oil, butter, garlic, basil, oregano, coriander, red pepper, salt, and pepper. Keep at medium heat until the mixture breaks down and comes together. Add sliced peppers and onions and sauté. Combine both fryers into one and add tomato paste and chives. Serve over pasta and sprinkle with cheese, if desired.

Chocolate Peanut Butter Pie

Ingredients:

Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 Tbsp. sugar

Pie:
1/2 cup smooth peanut butter
1/4 cup confectioners sugar
1 Tbsp. vanilla
1 (5.1-oz.) box of chocolate pudding

Directions:

Preheat the oven to 375°F.

Prepare the pudding as directed and refrigerate until well-set.

To prepare the crust, combine the crumbs, butter, and sugar in a small bowl, then press the mixture into the bottom and sides of your Lock & Lock pie plate. Bake the crust for 10 minutes, then set it aside to cool while you make the filling.

To prepare the pie filling, spoon the peanut butter into a small bowl and microwave it for about 30 seconds. Spread it on the bottom of the cooled crust. Combine the prepared pudding with the sugar and vanilla and spread it over the peanut butter. Snap on the Lock & Lock lid and chill the pie in the refrigerator for at least 3 — 4 hours, or overnight.

Decorate as desired! I like to top mine with fresh whipped cream and peanut butter cups!

Candy Cane Punch

Ingredients

1. 2 jars (10 ounces each) strawberry jelly
2. 2 liters lemon-lime soda, divided
3. 2 quarts peppermint stick ice cream
4. Miniature candy canes, optional

Instructions

1. In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired. Yield: 3-1/2 quarts.