Polpette Melanzane - Eggplants Balls

Polpette Melanzane - Eggplants Balls

Ingredients
100% Organic Extra Virgin Olive oil
2 eggplants boiled
8 oz- ricotta
2 eggs
bread crumbs
parmigiano reggiano
salt
black pepper

Your Favorite Sauce/sugo/Gravy  (Optional)

Preparation
In a bowl put eggplants diced, ricotta, parmigiano, breadcrumbs, salt, pepper and beaten eggs then mix.
In the end add breadcrumbs until the mixture is consistent.
Make polpette and fry in plenty of extra virgin olive oil hot.
Serve. 

PHILLY CHEESE STEAK DIP

4.8 from 5 reviews

PHILLY CHEESE STEAK DIP

 

• 1½ cups GRILLED and small chopped thin cut shoulder steak
• 2 Tablespoons olive oil
• 1 cup diced onion
• 1 cup diced green pepper
• 8 oz. cream cheese, softened
• ½ cup mayo
• 4 oz. shredded or chopped provolone cheese

INSTRUCTIONS

1. Saute onion and green pepper in olive oil over medium heat. Set aside.
2. In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
3. Serve with chips or toasted baguettes.

Sour-Cream Pumpkin Coffee Cake

Ingredients

Topping:

• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/3 cup cold butter
• 1 cup chopped pecans

Batter:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (8 ounces) sour cream

Filling:

• 1 can (15 ounces) solid-pack pumpkin
• 1 egg, lightly beaten
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 325 degrees. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. 
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. 
3. Spread half of batter into a greased 4 quart baker or Tube Pan. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel. 
4. Bake 40-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.

Italian Cookies

Italian Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Caprese Avocado Toast

Caprese Avocado Toast

Caprese salad meets avocado toast! This is the BEST avocado toast and it's so easy to make! It's great anytime of day!

ingredients:

2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling

directions:

1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.

2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.

Note-I like to use whole grain bread. If you don't have grape tomatoes, tomato slices will work too!

Meatball Sub Cupcakes

Meatball Sub Cupcakes
12 cupcakes

• 1 can refrigerated crescent dinner rolls
• 4 oz cream cheese, softened
• 3/4 tsp Italian seasoning
• 1 cup shredded mozzarella
• 12 (1oz) frozen meatballs
• 1 1/4 cup spaghetti sauce

 

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.

Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups. 

Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese.

Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese. 

Bake 15 to 18 minutes, or until golden brown. 

Grown-Up Rice Krispie Treats

How to Make Gourmet Rice Krispie® Treats

This is simply Rice Krispie Treats with added white chocolate chips and dry cranberries. The white chocolate melts into the marshmallow mixture and makes for a much richer and very attractive bar. This is very suitable for guests. It is nearly as simple as the original recipe.

Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil.

Cranberry and White Chocolate Krispie Treats

Ingredients

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispie cereal or equal
3/4 cup dry cranberries

Directions

Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Baker’s notes: The white chocolate chips will melt in the hot marshmallow mixture.

If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.

Rice Krispie Treats are best eaten the same day.

Marionberry White Chocolate Rice Krispie® Treats

Add a cup of jam and some white chocolate and you’ll have a treat for everyone.  Vary the jam though seedless is nicer.

Ingredients

2 tablespoons butter
5 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cups white chocolate wafers or 1 cup white chocolate chips
9 cups Kellogg’s Rice Krispie® cereal or equal
1 cup or 8-ounce jar of seedless marionberry jam

Directions

1. Butter a 9 x 13-inch baking pan.  Set aside.
2. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is hot, melted, and smooth.  Remove from the heat.  Add the vanilla, white chocolate, and jam and stir.
3. Add the cereal and stir until the cereal is uniformly combined with the marshmallow mixture.
4. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let it cool and cut it into squares.

Raspberry White Chocolate Rice Krispie® Treats Recipe

This is simply Rice Krispie Treats with added white chocolate chips and tidbits. While we made these with raspberry tidbits, try them with blueberry or strawberry too.

Berry tidbits are baking chips.  Instead of drops with pretty little curly tops, they are cut into squares much like chocolate cookie chunks.

Ingredients

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispie cereal or equal
3/4 cup strawberry, raspberry, or blueberry tidbits

Directions

Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips and rice cereal. Stir until the cereal is uniformly combined with the marshmallow mixture and then add the tidbits and stir until they are just distributed.  The tidbits will partially melt in the warm mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.