Apple Pie French Toast

How to Make Apple Pie Stuffed French Toast

The Apple Pie French Toast above is stuffed with apple filling and topped with whipped cream.

1. Take two slices of bread and make sandwich with apple filling in the center.
2. Dip the sandwich in egg wash just as you would with regular French toast.
3. Cook it on the griddle just as you would other French.  Because you are cooking a sandwich on the griddle, not a slice, it will take longer to cook through.
4. To make the caramel whipped cream, add 1/2 to 1 teaspoon of vanilla to one cup of heavy whipping cream along with two tablespoons brown sugar and whip until stiff.

Jumbo Shrimp & Linguine

I get jumbo shrimp from my dear friend... You can get whatever shrimp you'd like though lol. I season in an aluminum pan with salt and pepper.. Add red pepper flakes, ground ginger,(optional) garlic, 1/2-1 stick of butter, parsley and fresh squeezed lemon juice. Bake in oven. 400 degrees for about 8 mins.or to your liking... Toss with linguine.. Taste to see if u need more seasoning or butter 😁 delicious

Feast Zeppole

Feast Zeppole
...it's that time again...1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 cups unbleached all-purpose flour
1 tablespoon olive oil
vegetable oil for frying
powdered sugar

In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees.
Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot.

Yummy Chicken Cutlets

Nothing like some yummy chicken cutlets 😋 Italian style bread crumbs, mixed with salt and pepper, Italian seasoning and Parmesan cheese. I also season the egg wash.... Sometimes I use mayo instead of egg wash... OH MY GOD!!!! try it!!!!!

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Homemade Pepperoni Bread

Homemade pepperoni bread! 

Recipe: Key is not to skimp on cheese or Sandwich Pepperoni. I only use fresh dough, NOT frozen. Get this from your local Italian store, they should have pizza dough already made. Roll it out very thin. First layer I use Provolone cheese, this is less greasy than Mozzarella. Then I add the Sandwich Pepperoni in rows. If you want to add other ingredients, I have added ground Italian Sausage, mild pepper rings, and a grated cheese blend in the past. Roll the dough up tight then fold corners over. Seal the seams by pinching it together. Poke the top of the roll with a fork to vent. Use egg to spread on the seams and on top. This will give it the brown glaze when done as well as help the seams stick together. Set oven to 350. Bake for 50 min to 1 hr. Check around 50 min and when brown take it out. Put them on a cutting board with a paper town under neath to catch the grease. Let cool, then enjoy.

Nana's Peach Tart

I Love Peaches!

Peach Tart

INGREDIENTS

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
3 large peaches
1 Tablespoon fresh lemon juice
1 large egg
4 Tablespoons Apricot preserves
3 tablespoons hot water
Confectioners’ sugar, for dusting (optional)

INSTRUCTIONS

Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.

In a small bowl, toss together the peaches with the lemon juice.

Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.

In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Mix together the water and apricot preserves and set aside. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and turn the oven to broil.
Brush apricot preserves and water mixture on top of the peaches and crust. Place under broiler for 1 to 2 minutes until the preserves start to bubble and begins to caramelize. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
Oh yeah...serve with a scoop of vanilla bean ice cream or fresh whipped cream.
Enjoy!!!

SAUSAGE AND SPINACH PIE

SAUSAGE AND SPINACH PIE

1 lb. Sweet Italian Sausage (discard the casings)
2 10oz. packages chopped frozen spinach thawed out
6 eggs
16oz. shredded Mozzarella cheese
8oz. ricotta cheese
1/2 teaspoon Salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 pre made pie crusts (Pillsbury) or make your own.
1 tablespoon water

Thaw spinach. Squeeze out a much water as possible by hand. Use small amounts at a time. Fluff back up with a fork and set aside. Preheat oven to 375.
Break raw sausage up into small pieces and cook over medium heat until browned.
Reserve one egg yolk and set aside.
In a large bowl combine remaining eggs, sausage, spinach, Mozzarella, Ricotta, salt, garlic powder and pepper and mix well. Set aside.
Use one pie crust (unbaked) as a bottom crust in a 9 or 10 inch (ungreased) pie plate.
Fill plate with pie mixture and cover with second crust. Seal edges of the crusts together and press around edges with a fork. Cut out about a dime size circle in the center of the top crust to allow steam to escape.
Mix egg yolk with water and brush the top of the pie with it.
Bake for 1 hour and 15 minutes.
Remove from oven and let stand for about 10 minutes to set.

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Cavatelli with Broccoli

MmmMmm...One of My Favorites...
Cavatelli with Broccoli 🥦

1 pound frozen cavatelli (you can also make your own fresh cavatelli)
1 large head broccoli, cut into florets
4-5 cloves garlic, crushed
1/4-1/3 cup grated Locatelli
1 can chicken broth or if you have homemade that is best
1/4 cup olive oil
In a pan, saute garlic in oil until fragrant careful not to brown. Add broccoli and toss until broccoli soaks up the oil. Add the chicken broth and then simmer.
Cook the pasta according to directions. Drain pasta and then toss with grated cheese.
Mix all ingredients. Serve.

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German Chocolate Cake Bars

This recipe can be easily made in either a 13x9 rectangular 4-quart baker, or a 4-quart square baker. Either way, it'll feed a crowd and is a super simple dessert for any kind of celebration or family gathering.

Enjoy all the delicious gooeyness and flavor of German Chocolate Cake, but with a cake bar recipe that comes together easily in  4-quart baker or 9 x 13 baking pan- 

 

Ingredients

Crust:

• 1 box German Chocolate Cake Mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg

Filling:

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup chopped pecans
• 1 cup shredded, sweetened coconut
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees and spray a 4-quart baker with nonstick cooking spray.
2. In a medium bowl, combine the cake mix, butter and egg. Press into the bottom of the baker. (Crust should not come up the sides of the baker.) Bake for 7 minutes and remove from oven. Crust will not look done.
3. While the crust is baking, mix together the sweetened condensed milk, vanilla extract, egg, pecans and coconut in a medium bowl.
4. Pour sweetened condensed milk mixture over the warm crust in the baker, and sprinkle chocolate chips evenly over all.
5. Bake for 24-30 minutes, or until light golden brown. Remove and cool completely. Cut into squares and serve.

Sharp Cheddar Scalloped Potatoes

Ingredients

• 1/4 cup butter, cubed
• 1/3 cup flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white pepper
• 2 cups half & half
• 1 1/2 cups shredded sharp white cheddar
• 1 1/2 cups shredded sharp orange cheddar
• 6 cups thinly sliced peeled Yukon Gold potatoes
• 1 large onion, diced

Directions

1. Preheat oven to 350 degrees.
2. In a large saucepan heat butter over medium heat. Stir in flour, salt, ground mustard and pepper until blended.  Cook and stir for 3 minutes or until lightly browned.
3. Gradually whisk in cream. Bring to a boil, stirring constantly.  Cook and stir 1-2 minutes or until thickened.  Remove from heat.
4. In a small bowl combine both cheeses. Layer a third of the potatoes, a third of the onions and ¾ cup of the cheese mixture in a 4-quart baker.  Repeat layering two more times.
5. Pour remaining sauce all over the top.  Sprinkle with remaining cheese.
6. Loosely cover with foil and bake for 45 minutes. Remove foil and bake for another 25-30 minutes or until potatoes are tender and the top is lightly browned.  Serve hot.

Fried Stuffed Zucchini Blossoms

Experiment. Try different things. Because no matter which batter you use, which stuffing you choose or which way you fry ’em – you’ll be surprised how deliciously light and addictive they are!

Here is my quick and easy recipe for Fried Stuffed Zucchini Blossoms.

Fiori di Zucchini Ripieni

Fried Stuffed Zucchini Blossoms

Ingredients
Filling

• ricotta cheese
• chives, minced
• parsley, finely chopped
• nutmeg
• salt
• black pepper

Batter

• 3/4 cup flour
• 1 cup club soda, chilled
• pinch of salt

Directions

• To prepare the flowers, clean out dirt or insects from the inside of flowers and remove the stamen. Gently rinse them one-at-a-time and pat dry on towels, being careful not to damage the delicate petals. Cut any long stems to 1 inch.
• Put vegetable oil in a heavy bottom cast iron frying pan- about 1 inch deep. Heat oil to 360-365 degrees on a candy thermometer.
• In a bowl, combine a good amount of ricotta and the remainder of filling ingredients to taste. Mix well.
• Fill a pastry bag (a zip-lock bag with the corner snipped-off would be fine as well) with the cheese mixture.
• Slowly and gently, squeeze a small amount of the filling into each flower (don’t overfill) and twist the ends of flower closed. Place one-by-one on a plate.
• In a large bowl, whisk flour, club soda and salt until combined. Add more club soda to thin if needed and form a thin crepe-like batter.
• As soon as the oil is at the desired temperature, gently dip each blossom into the batter. Coat completely. Let the excess batter drain off and place into the hot oil (please be careful not to burn yourself as the hot oil could splatter).
• Repeat with each blossom. Work in small batches of 3-4 blossoms at a time. No more than that in the pan, or the oil temp will drop too much and your blossoms will be soggy, not crisp.
• Let each blossom fry for 30- 60 seconds and then turn with a small wire strainer. Fry on the other side until golden in color. Remove with the wire strainer, let drain and transfer to a plate lined with paper towels.
• Season each while still hot with additional salt.
• Continue until all blossoms have been fried. Serve immediately.

Refreshing Watermelon Limeade

Ingredients

• 10 cups seedless watermelon chunks
• 1 can frozen limeade

Directions

1. Place the watermelon chunks in a blender in small batches. Blend until liquid. Press through a mesh strainer to extract juice. Discard pulp. 
2. Add watermelon juice to your blender along with limeade. Blend until smooth. Serve over ice. 

Irish Cream Bread Pudding

Total Time:

 

1 hr, 15 mins

Ingredients

• 1  baguette, cut into 1 inch cubes, about 10 cups
• 6 eggs
• 2  cups milk
• 1  cup Irish cream
• 2/3 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt

Directions

1. Preheat oven to 350 degrees.
2. Mix the eggs, milk, Irish cream, sugar, vanilla and the salt together in a bowl. Blend well, making sure the sugar is melted.
3. Add the cubed bread to the bowl and mix well with a spoon. Let stand for 30 minutes, turning the mixture over every 5 minutes.
4. Lightly spray your Baking dish with food spray. Add the soaked bread to the baking dish.
5. Bake in preheated oven for 35-45 minutes, or until lightly browned and a toothpick inserted into the center of the bread pudding comes out clean.
6. You can serve with vanilla cream or whipped cream.

Quick and Easy Mini Coffee Cakes

Dish Size:

 

12-oz. Mini Pie Dishes

These warm-from-the-oven little goodies are exactly what you need when you've got weekend house guests. They're also perfect for brunch or afternoon coffee. (My favorite part is the delicious streusel topping!) - 

 

Ingredients

Cake:

• 2 cups Bisquick Baking Mix
• 1 (15-ounce) can fruit cocktail, drained
• 1/2 cup milk
• 2 tablespoons sugar
• 2 tablespoons brown sugar, packed
• 1 egg, beaten

Streusel Topping:

• 1/4 cup Bisquick Baking Mix
• 5 tablespoons brown sugar, packed
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, diced

Directions

1. Preheat oven to 375 degrees.
2. In a small bowl, mix together streusel topping ingredients with a pastry blender or two forks. Set aside.
3. In a separate bowl, mix together all cake ingredients.
4. Fill each of four mini pie dishes half full with cake batter.
5. Cover each with an even amount of streusel topping.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.