Gluten Free Cookies

 1 cup of crunchy or smooth peanut butter, 1 cup dark brown sugar, 1 egg 1/2 tsp baking soda + 1/4 cup of mini choc chips 360 for 7 to 9 minutes, summer baking for kids, very tasty.

Frittelle Mele - Apples

Frittelle Mele - Apples
Ingredients
1/2 cup- white flour
1 egg

1/4 Tablespoon baking powder
2 Tablespoons - sugar
pinch of salt
Apples

4 tablespoons rum
zest one lemon
oil for frying

Powder Sugar

Preparation
Mix the flour with egg, baking powder,  sugar, salt and let it rest for 15 min. After cutting the apples into thin slices, sprinkle the slices with the rum and add the grated rind of a lemon. Add apples to mixture. Then fry in very hot oil. Dust  apple fritters With powder sugar...
Serve.
Ciao 

Easy and Delicious Ranch-Parmesan Chicken

Ingredients:
6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing... which you can make at home
1/4 cup melted butter (no substitutes) REAL Butter is GOOD for you!

Directions:
Set oven to 400° degrees (set oven rack to lowest position).
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
Coat in the breadcrumb mixture.
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
If desired you can sprinkle black pepper over the chicken pieces .
Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Creamy Pea Salad

Ingredients

• 2 pkg. (16 oz. each) frozen peas, thawed and drained
• ½-1 cup diced Cheddar cheese
• ½-1 cup diced Mozzarella cheese
• 1 medium red onion, chopped
• 1 cup Miracle Whip or mayonnaise
• Salt and pepper, to taste
• ½ lb. bacon, cooked and crumbled

Instructions

In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Classic Lemon Bars

Ingredients

• Shortbread crust:
• 1½ cups all-purpose flour
• ½ cup confectioners’ sugar (plus extra for sprinkling)
• ¼ teaspoon salt
• 12 tablespoons (1½ sticks) butter, melted and cooled
• Lemon filling:
• 4 large eggs
• ½ cup lemon juice
• 1¼ cups granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat oven to 325-degrees F. Line 8x8-inch pan with baking parchment.
2. For shortbread crust:
3. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter; stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 325-degrees F for about 20-25 minutes, until slightly golden on edge.
4. For Lemon Filling:
5. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in lemon juice, and sugar. Sprinkle in flour, baking powder and salt; mix to combine.
6. Pour mixture over shortbread crust. Bake at 325-degrees F until set and slightly golden; about 25-30 minutes. Remove from oven and allow to cool. Cover and refrigerate at least 1 hour before cutting. When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes 16.

Smothered Pork Chops

Smothered Pork Chops 

Ingredients:

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 

Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 

Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Danish Cherry Cheesecake

INGREDIENTS 

6 Tbsp. butter
2 eggs
6 ounces greek vanilla yogurt (this gives the dough a little tart flavor)
3/4 C sugar
1 tsp. vanilla
1 1/2 C flour
2 tsp. baking powder
1/2 tsp. salt

21 ounce can of cherry pie filling

cheesecake:
16 ounces cream cheese, softened
3/4 C sugar


DIRECTIONS

Preheat oven to 350 degrees; grease a 9 x 13" pan.

In a medium size bowl, melt the butter (on low heat) in the microwave.

 Whisk in the eggs, yogurt, sugar and vanilla.

Mix in the flour, baking powder and salt.

Spread batter into greased pan.

Spread the cherry pie filling evenly on top, leave an inch border around the pan.

In a separate bowl, mix the cream cheese and sugar together.

Place dollops of the cream cheese mixture on top of the pie filling.

Spread it out a little, it doesn't have to be perfect

Bake for 35-40 minutes; until the edges are golden brown.

Sicilian Ricotta Cheese Cake!

Sicilian Ricotta Cheese Cake!

The Sicilian Ricotta Cheese Cake is a classic desert made by many Italian grandmothers and aunts. If you have not had a piece of Sicilian Ricotta Cheese Cake, then you have to make this and taste it. You will be happy you did.  Serves: 8 Ingredients: 32 ounces ricotta cheese, drained 1 orange (for 2 teaspoons orange zest/grated rind) ⅓ cup flour 1 cup sugar 6 eggs 1 teaspoon vanilla extract 18 graham crackers (2 packets from a 14 oz box) 1 stick butter Directions:  Preheat oven to 325 degrees F. Generously grease a springform pan with butter. For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter. Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside. Sift together flour and sugar in small mixing bowl. In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract. Pour batter into spring form pan and gently smooth top with spatula.

Rose Victoria's Raspberry Jalapeño Appetizer

Surprise your guests with this party dip…
Raspberry Jalapeño Appetizer....Perky & Sweet

Just a touch of jalapeno peppers gives this fruit preserves a unique taste.

Top cream cheese or brie with my Raspberry Jalapeño preserves then sprinkle shredded crab meat or mini shrimp across the top and serve with crackers or bread rounds.

Spice up your mornings with the pizzazz of our sweet and perky fruit preserves. Perfect for muffins, toast, bagels and cream cheese.

Available Now…At Rose Victoria's Pantry located inside the Amazing Bargain Village….

Pick up a jar or two…Also makes a great gift!!!   

The Best CHOCOLATE POKE CAKE

This cake is loaded with a thick, hot fudge topping. I poked nice large holes all over in the cake and dumped the fudge in. The fudge is basically a super thick ganache. I somehow managed to miss the holes when I cut this piece which is a shame! I wanted to show you so bad!

CHOCOLATE POKE CAKE

INGREDIENTS

• 1 Devils Food Cake Mix
• 1 cup vegetable oil
• 4 eggs
• 1 3.56 oz package chocolate pudding
• ½ cup sour cream
• 2 11.75 oz. jars hot fudge topping
• 12 oz. whipped topping
• ½ cup chocolate syrup, divided
• ½ cup mini chocolate chips

INSTRUCTIONS

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1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
2. In a large mixing bowl, add in the box cake mix, vegetable oil, eggs, chocolate pudding and sour cream. Mix with a hand mixer until incorporated.
3. Spread the cake batter into the prepared pan.
4. Place into the preheated oven. Let bake for 40 minutes or until done. Place a toothpick into the center of the cake and if moist crumbs come out it's done. You don't want batter on your toothpick. That means your cake isn't done.
5. Remove from the oven and let cool.
6. Poke large holes into the cake with large straws. You can also use the round handle of a slotted spoon if you happen to have one on hand.
7. Heat one 11.75 oz jar of fudge for about 45 seconds. Stir and pour into the large holes that you made into the cake. Spread the fudge to be sure to fill the holes.
8. Place ¼ cup of the chocolate syrup on top of the cake.
9. In a large bowl, add in a tub and ½ of whipped topping. Scoop out the remaining jar of hot fudge into the whipped topping. Stir to combine.
10. Spread the whipped topping onto the cake evenly.
11. Drizzle the remaining ¼ cup of chocolate syrup on top of the chocolate whipped topping.
12. Sprinkle the mini chocolate chips on the top of the chocolate syrup and whipped topping.
13. Cover and place into the fridge. Cut and serve. Store in the fridge!

Love This Salad

I LOVE THIS SALAD WITH OUR CHERRY VINAIGRETTE!!!

Ingredients:
3 medium fresh beets roasted in foil for one hour then diced
1 package spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
1/2 cup grape tomatoes, halved
1/2 cup yellow grape tomatoes or pear tomatoes, halved
1/2 cup garbanzo beans or chickpeas, rinsed and drained
1/2 cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled

Directions:
In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. Top it off with our DELICIOUS Cherry Vinaigrette and ENJOY! 

Montmorency Tart Cherry Tuna Salad Avocado Bowls

I really love this for lunch! It's so easy to make. Try it.
Montmorency Tart Cherry Tuna Salad Avocado Bowls.

1/2 small avocado, diced
4 ounces albacore tuna canned in oil
1 tablespoon dried Montmorency Tart Cherries
1 tablespoon chopped pecans
Pepper to taste

Make-Ahead Butterhorns

These are pretty much hands-down the most-delicious dinner rolls you’ll ever eat. And best of all? You can make up a batch or a double-batch ahead of time and then just pull out, thaw, and bake as many as you need for dinner. (They can be baked right away too if you prefer!) This is one of our family’s very favorite recipes and these are served at least a few times per month at our family gatherings.

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges.

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Rigatoni Caprese Style

 

Description

Rigatoni alla Caprese... the true colors and flavors of summer!

Ingredients

• 1 Lb Rigatoni pasta
• 1 Lb Fresh Tomatoes, diced
• 1 Lb Fresh mozzarella diced
• 4 Cloves garlic
• 3 Leaves Fresh basil
• 4 Tbs EV olive oil
• Salt, black pepper and Peperoncin
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- In  a large pan saute` the garlic until it turns golden.

Add some hot pepper as desired and the tomatoes.

After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes.

Boil the pasta to an Al Dente consistency and pour into the pan.

Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate.

Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.

Tasty & Healthy Greek Stuffed Peppers

INGREDIENTS:

For this recipe, look for bell peppers with a wide, flat bottom. You want peppers that will stand up on their own in the oven.

4 large red bell peppers
½ a small red onion, minced
½ pound ground beef, 90% lean
3 ounces feta cheese, crumbled
6 pitted kalamata olives, roughly chopped
¼ cup fresh parsley leaves, chopped
¼ cup fresh mint leaves, chopped
Kosher salt and freshly ground pepper

PREPARATION:

Preheat the oven to 400°F.

Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.

In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.

Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.

Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.

Cool for 5 minutes, then serve.

One-Pot Cheesy Taco Pasta

INGREDIENTS

1 lb ground beef
1 package taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can whole kernel corn
2 cups uncooked elbow macaroni
Pepper
Salt
Your favorite Cheese to Sprinkle on Top…..

PREPARATION

1. Brown beef in a large quart pot over medium/ high heat. Drain fat and return beef to pot.

2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.

3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15
minutes (until pasta is cooked through). Stir occasionally.

4. Remove from heat. Sprinkle cheese on top and cover.

5. Serve once cheese is melted!