Biscotti Mandorla&Cioccolato - Almond&Chocolate Biscuits

Biscotti Mandorla&Cioccolato - Almond&Chocolate Biscuits

Ingredients
12 oz Almonds without peel
12 oz Sugar
6 oz plain chocolate
4 egg whites

Preparation
Chop almonds in a bowl and mix with sugar and then add the egg whites. Mix well. Arrange on a baking sheet piles of the compound and flatten then bake at 180 ° C / 360 ° C for 15 min. Meanwhile melt the plain chocolate in a double boiler and then brush on the fiorentini.
Serve.

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS

BACK BY POPULAR DEMAND!!!!

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS !
(Gluten free. Low Carb, Diabetic Friendly and so simple to make)

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INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced - ( 1 lemon if not a fan of lemon )
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm.

Cranberry Fluff

Cranberry Fluff
1 14-ounce can whole berry cranberry sauce
1 20-ounce can crushed pineapple, drained
8 ounces frozen whipped topping, thawed (I'll make my own...my family is spoiled)
3 cups Mini Campfire® Marshmallows

In a large bowl, stir together cranberry sauce and crushed pineapple. Fold in whipped topping until thoroughly combined. Stir in Mini Campfire® Marshmallows. Cover and chill for at least two hours before serving.

Delicious Breakfast Casserole

                                

Ingredients

• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup (4 ounces) shredded provolone cheese
• Fresh rosemary sprigs, optional

Directions

1. Preheat oven to 425 degrees. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased temp-tations® 3 quart oval baker. Sprinkle with half of the red peppers and all the spinach. 
2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach. 
3. Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. 

Pecan Magically Pie

This  is made from a beloved combination of flavors like graham cracker crumbs, sweetened condensed milk and chocolate chips. But if you like salty with your sweet, try replacing the graham cracker crumbs with pretzel crumbs. 

Ingredients

• 1 3/4 cups graham cracker crumbs
• 1 1/2 sticks unsalted butter, melted
• ½ teaspoon salt
• 1 (14-ounce) can sweetened condensed milk
• ½ cup dark corn syrup
• 1 cup shredded sweetened coconut
• 1 cup chocolate chips
• 1 cup pecan halves

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the graham cracker crumbs with salt and butter and mix until well combined. Press crumb mixture in the bottom and up the sides of four mini pie dishes or one 9-inch pie dish.
3. In another bowl, combine the condensed milk and corn syrup. Once combined, divide mixture between the prepared pie shell(s). If using mini pie dishes, top each with ¼ cup coconut, ¼ cup chocolate chips, and ¼ of the pecans and transfer all to a baking sheet  (If using one 9-inch pie dish, top with all of the coconut, chocolate chips and pecans.)
4. Bake 30 minutes, until set. Let cool completely before serving. Keep at room temperature.

Eggplant Pizza

You’ll Need:
1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings as needed

Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.

Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes.

Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. I’m sure you know how to make pizza! Our favorite toppings are black olives, mushrooms, and nitrate-free pepperoni.
Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. Go ahead and broil it for a minute if you’d like some extra crispy toppings.
That’s it! The eggplants are a little more tangy than your everyday pizza crust, but I’ve come to really enjoy their distinct taste as an impromptu pizza crust.

Chewy Honey Oatmeal Cookies

Chewy Honey Oatmeal Cookies

1/2 cup - butter or margarine, softened
1/2 cup - granulated sugar
1/2 cup - honey
1 large - egg
1 teaspoon - vanilla extract
1-1/2 cups - quick cooking rolled oats
1 cup - whole wheat flour
1/4 teaspoon - salt
1 teaspoon - ground cinnamon
1/2 teaspoon - baking soda
1 cup - raisins, chocolate or butterscotch chips


In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.

Honey Pumpkin Muffins

Honey Pumpkin Muffins

1-1/2 cups - all-purpose flour
1-1/2 teaspoons - baking powder
1 teaspoon - baking soda
1/4 teaspoon - salt
1-1/2 teaspoons - ground cinnamon
1/2 teaspoon - ground ginger
1/4 teaspoon - ground nutmeg
1/4 cup (1/2 stick) - butter or margarine, softened
3/4 cup - honey
1 - egg
1 cup - solid-pack pumpkin
1 cup - chopped toasted walnuts

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Homemade Ginger Ale

Homemade Ginger Ale

Serves 8

Ingredients

• 4 cups water
• 2 cups Sliced fresh ginger root (not necessary to peel, you can also grate the ginger which will produce a sharper flavor)
• 2 Tbsp. Fresh squeezed lemon juice (yes, you can also use lime juice!)
• 2 Tbsp. Honey (feel free to substitute organic Stevia, yacon, Xylitol, coconut palm sugar or your favorite lower glycemic sweetener. I like combining Stevia and Honey)
• Sparkling mineral water or club soda

Directions

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In a medium saucepan, combine water and ginger over high heat. Once boiling, lower heat to medium-low, cover and simmer for one hour. Remove lid and continue to simmer 30 more minutes. Take off heat and strain mixture to remove ginger and let cool until the mixture is still quite warm but not so hot you lose the benefits of the honey when added. Stir in lemon and honey. Cool completely. This is your ginger syrup.

To make ginger ale, put a handful of ice into a glass. Add ¼ cup ginger syrup, and fill the rest of the glass with sparkling water. Enjoy!

Mini Caramel Apple Streusel Cheescakes

Mini Caramel Apple Strudel Cheeecakes

 

Ingredients

Crust

• 1⅓ cups graham cracker crumbs (I like Honeymaid)
• 2½ T. sugar
• 6 T. salted butter, melted

Streusel Topping

• ½ cup flour
• ¼ cup quick cooking oats
• ¼ cup + 2 Tbsp light-brown sugar
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• ¼ cup butter, partially melted in microwave

CheesecakeFilling

• 16 ounces cream cheese, softened
• ⅔ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 tsp vanilla extract
• 1 lb apples, peeled, cored and finely chopped* (I used Gingergold)

Topping

• Salted caramel sauce, homemade or jarred

Instructions

Crust:

1. Preheat oven to 325 degrees. Line 18 muffin cups with liners.
2. In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.
3. Divide mixture into liners and press down firmly o form little crusts.
4. Bake 5 minutes and cool.

Streusel:

1. To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.

Filling:

1. Beat cream cheese with sugar until smooth.
2. Add eggs until smooth.
3. Add sour cream and vanilla.

Assemble

1. Pour cheesecake batter evenly over the mini crusts.
2. Top with chopped apples evenly.
3. Sprinkle on streusel topping.
4. Bake about 25 mins.
5. Cool and chill in fridge a few hours.
6. Top with caramel!

CHICKEN PARMIGIANA PIE

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 5mins. Serve

FLAVORFUL TOMATO AND BASIL BAKED FISH

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.

Fried Rice

FRIED RICE (OVER 20,000 REVIEWS) SHARE TO SAVE ON YOUR TIMELINE

3 cups cooked white rice
1 tbs sesame oil
1 cup frozen peas and carrots (thawed)...
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

King's Hawaiian Bread (Copycat)

King's Hawaiian Bread (Copycat)

Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelope yeast
1/2 cup butter (one stick) or 1/2 cup margarine, melted ( one stick)

Directions
Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
Bake at 350 degrees for 25-30 minutes or golden brown.

Fast Broccoli Garbanzo Salad

Fast Broccoli Garbanzo Salad

So simple to make...

Fast Broccoli Garbanzo Salad:

12 oz. Broccoli florets, steamed until tender (not soft), rinsed with cold water, drained
1 can (15 oz.) garbanzo beans or chick peas, rinsed & drained
1 cup pitted ripe black olives, drained
1/2 cup of your favorite Italian salad dressing

Add all ingredients in a bowl, drizzle with dressing; toss to coat. Refrigerate until serving!
Soooo Easy…. And Sooooo Good for you!!!!

Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers

5 large bell peppers

16 ounces baby bells mushrooms, sliced

1 large sweet onion

1 pound good quality deli roast beef, I bought a medium rare one

3 Tablespoons butter

2 cloves garlic, minced

Sea Salt & Cracked Black Pepper to taste

16 ounces of Provolone or Mozzarella Cheese, Shredded

Cut the tops off of your bell peppers and clean out the inside, chop the pepper on that’s left around the stem, set aside.  Slice onion and mushrooms, set aside.

Slightly chop the roast beef, set aside.

Preheat oven to 400 degrees.

Place peppers in a baking dish prepared with non-stick cooking spray.

Place a generous “pinch” of cheese in the bottom.

In a skillet over medium heat melt butter. Add garlic, mushrooms, chopped pepper and onion and cook until caramelized, about 20 minutes.

Add meat and cook for 10 minutes more.

Divide meat mixture evenly between peppers, and top with a big “mound” of remaining cheese.

Bake for 20 minutes!

Enjoy!!

Baci di Dama

Baci di Dama

Ingredients
7oz  butter, softened
7oz  caster sugar
4oz  ground almonds
4oz  ground hazelnuts
7oz  flour

Chocolate butter filling
4oz 72% dark chocolate, broken
2oz  butter

Preparation
Preheat the oven to 180°C-360°F.
Beat the butter and sugar together until smooth. Working the ground almonds, hazelnuts and flour until the mixture forms a stiff dough. Break off 40 pieces the size of walnuts and form into balls. Arrange on baking sheets, leaving a little room between each. Bake in the preheated oven for 10-15 min, until golden. remove from the oven and transfer to wire rack to cool.

Meanwhile, melt chocolate in a bowl wet over a saucepan of gently simmering water. Remove from heat stir in the butter and leave to cool. When the biscuits are cool use the chocolate butter to sandwich them together.

Gnocchi Sorrentina

Gnocchi Sorrentina

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
 1 ½ lb of gnocchi
2 cans of peeled tomatoes
 9 oz mozzarella
Parmigiano Cheese
1 clove garlic
basil
salt
black pepper 

Preparation
Cut the tomatoes into small pieces.
In a pan put a little extra virgin olive oil and a clove of garlic.
When the garlic is golden, add the tomatoes, salt and black pepper.
Cook for 15 min and then add basil.
Meanwhile Cut the mozzarella into cubes.
Put a pot of salted water on the stove and boil. Add the gnocchi in boiling water.
The gnocchi are ready when they rise to the surface.
Drain and add them directly into the pan with the tomato sauce. Turn on the heat and mix them gently in the pan so they are well coated with the sauce. Add the mozzarella into small pieces and let it melt then sprinkle with parmigiano.
Serve.