GOOD OLE' POTATOES, PEPPERS & EGGS

I can still picture my dear Mom making this for my family when I was a child.....It always smelled so good as she prepared this dish....And tasted even better! Get your good Italian Bread ready to enjoy with this for breakfast, lunch or dinner!!!!

POTATOES, PEPPERS & EGGS:

1/2 C. Olive Oil
4 Lg. Potatoes, diced
1 lg. green pepper, diced
1 lg. red pepper, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 lg. Eggs
1/2 c. grated romano or parmesan cheese
1 cup diced mozzarella

Heat olive oil. Brown potatoes and peppers over low heat. Add salt, pepper and oregano. Cook until peppers are tender and potatoes are golden brown. In bowl, whip eggs with grated cheese. Pour egg mixture over vegetables. Spread mozzarella evenly over eggs and vegetables. Cook over low heat. When eggs are cooked, turn over and brown lightly.

ITALIAN EASTER TART:

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.

Cashew Chicken Crockpot Style

           

	2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions:
	Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Memories Of Custard Pie

My Memories Of Old Fashion Good Ole' Custard Pie!

2  1/2  Cups Milk
4  Eggs
1/2  C. Sugar
1  1/2   t. Vanilla
1/4  t. Salt
Dash of nutmeg (OR  I like cinnamon)
1  9" pie crust - unbaked

While heating the milk, beat the eggs lightly, add eggs, vanilla and salt together.  While stirring egg mixture add warm milk to it.   Pour into pie shell and sprinkle with nutmeg.  Bake at 350 degrees until knife inserted into center of pie comes out clean...  Mmmmm!!!!!

Streusel Topped French Toast Bake

Ingredients

• 1 loaf stale French bread or Challah bread, cut into 1 inch cubes
• 8 eggs
• 2 cups milk
• ½ cup whipping cream
• ¾ cup sugar
• 2 Tbsp vanilla
• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup cold butter, cubes

Instructions

1. Grease or spray (with non-stick spray) a 9×13 baking dish.
2. Place bread pieces in the baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, sugar, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
4. Cover the pan and place in the fridge overnight (at least 8 hours).
5. In another bowl or in your food processor, add the flour, brown sugar, cinnamon, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
6. In the morning, preheat oven to 350. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
7. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
8. Cut into squares and serve warm topped with maple syrup.

Cornflake Chocolate Chip Marshmallow Cookies

Makes 15-20 large cookies

Ingredients:

• 2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature (Must be full fat! Don't try to substitute here)
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, tightly packed
• 1 egg
• 1/2 tsp. vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. kosher salt
• 3 cups Cornflake Crunch
• 2/3 cup mini chocolate chips
• 1 1/4 cup mini marshmallows

Preparation:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
• Add egg and vanilla extract and beat 7-8 minutes.
• On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don't step away from the machine/over-mix!
• Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
• Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)

• When ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto parchment/siplat lined baking sheet(s) at least 4 in. apart.
• Bake about 18 minutes, until browned around the edges and beginn

Boneless Whole Chicken Fantastico

1 whole chicken with the bones removed. (the butcher will do that for you) Now it's butterflied.
Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.

Saute in a small pan,
3 chopped green onions
1 minced garlic clove.
butter or olive oil 2 tablespoons.

After it cools, place into a bowl along with
2 cups of drained ricotta cheese,
1/2 cup of chopped sun dried tomatoes in oil,
1/2 cup of grated Romano cheese,
the zest of 1 lemon,
chopped fresh basil and parsley
salt and pepper. 

Mix it all together.

Take a spoon and shove the mixture all over underneath the skin that you loosened. Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180...