Monday, October 31, 2011

Greek Meatballs with Lemon Orzo

          This is one of my favorite meals and it combines two of my LOVE"S, Greek
          food and pasta. The meatballs are so light and fluffy. This will be one of your
          favorite go to meals. I wish I had a more right now!! Serve with a greek salad.

                                                        Greek Meatballs With Lemon Orzo

           1 box orzo
           1/3 cup plain breadcrumbs
           1/2 teaspoon dried oregano
           1/4 teaspoon cinnamon
           1/4 teaspoon salt and pepper
           1/2 teaspoon italian seasoning
           1 pound ground turkey
           1 garlic clove, minced
           1 tablespoons fresh parsley
           2 large egg whites
           1 lemon
           1 tablespoon butter
           1/4 cup grated parmesan cheese
           1 1/2 teaspoons olive oil
           1 jar good quality marinara sauce
           3/4 cup crumbled feta cheese

           1) Combine breadcrumbs and next 7 ingredients in a medium bowl. Add egg
           whites stirring mixture until just combined. Shape into 12-14 (1 inch ) meatballs.
           Cover and chill meatballs for 5 min.
           2)Start Cooking pasta according to directions while you are cooking the meatballs.
           Drain pasta when cooked...Add lemon, butter and parmesan.
           3) Heat oil in skillet over med-high heat. Add meatballs to pan and cook..browning
           all over. Add the marinara sauce and cook until done.
           4) Spoon marinara and meatballs over the pasta and sprinkle the feta cheese and
           extra parsley.

Thursday, October 27, 2011

Mini Triple Treat Cupcakes

                   These are perfect bite size treats. Pop in your mouth and have another.
        A tasty treat that would be loved by all little princesses and goblins. Also, this recipe
        makes a lot...perfect for a school party or Halloween party!

                                                        Mini Triple Treat Cupcakes

       1 cup all-purpose flour
       1/2 teaspoon baking powder
       1/4 teaspoon salt
       1/2 cup peanut butter
       6 tablespoons butter, room temp
       1/2 cup light brown sugar
       1 large egg, plus one large egg yolk
       1/4 cup buttermilk
       1/4 teaspoon vanilla
       48 miniature peanut butter cups
       48 pieces candy corns

       1) Preheat oven to 350 degrees. Line 2 24-cup mini muffin pans with liners. In a
       medium bowl, whisk together flour, baking powder and salt. In a large bowl, using a
       mixer , beat together butter, peanut butter and brown sugar on high about 3 minutes.
       Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, Beat
       in flour mixture, buttermilk and vanilla until combined.
       2) With a large end of a melon baller or a spoon, place 2 teaspoons batter into each
       muffin cup, then press peanut butter cup into each center until batter aligns with
       top edge of each candy. Bake until puffed and set. About 10 minutes. Rotating the
       pans halfway through. Everyday Food.

Wednesday, October 26, 2011

Broccoli Beer Cheese Soup

                 Are you one of those people that orders a bowl of soup every time you go out
           to dinner? "I'am". I love just a warm and comforting bowl of soup. When there is a
           little chill in the air make yourself some soup. It's so good for the soul. Serve with -
           croutons or crusty bread and a nice bottle of pumpkin beer.

                                                            Broccoli Beer Cheese Soup

            5 celery ribs, finely chopped
            3 medium carrots, finely chopped
            1 small onion, finely chopped
            3 tablespoons of butter
            2 boxes chicken broth
            4 cups fresh broccoli florets, chopped
            1/4 cup chopped sweet red pepper
            salt and pepper
            1/2 cup all-purpose flour
            1/2 cup water
            3 cups ( 12 ounces ) cheddar cheese, shredded
            1 ( 8 ounce ) package cream cheese, cubed. room temp
            1 bottle of a light color beer

            1) In a large pot on the stovetop, Saute celery, carrots and onion in butter until
            almost tender, add the broth, broccoli, red pepper, salt and pepper. Combine
            flour and water until smooth, stir into the pan. Bring to a boil. Reduce heat
            simmer uncovered, for 30 - 40 minutes or until tender.
            2) Stir in cheeses and beer. Cook until heated through and cheese is melted.
            Stirring occasionally ( do not boil ) Serve desired amount.
            3) Add any topping that you may like. Extra cheddar, green onions, sour cream,
            croutons and crumbled bacon.
                " Note this soup is not extra thick. You could use velveeta cheese instead
             of the cheddar. "I like the cheddar" Make sure to mix the flour and water together
             before putting into the soup!!!

Monday, October 24, 2011

Cannoli Bruschetta

                  For me....It's always the simple things that give me pleasure. Less is more?
         How could you go wrong with this recipe. A Cannoli without all the fuss. It can't get
                  any better. I hope you will agree. Once you bite into the crispy, sugary bread-
           topped with a creamy ricotta filling, pistachios and dark chocolate your taste buds
                                  will be singing for you. Serve as a appetizer or dessert!

                                                              Cannoli Bruschetta

                Thinly slice a baguette, arrange in a single layer on a baking sheet. Brush
           with softened butter and sprinkle with salt and sugar. Bake at 425 degrees until
           lightly golden, about 7 minutes. Let cool slightly.

           Beat 1/2 cup of ricotta, 1/3 cup confectioners sugar and a dash of vanilla extract.
           Beat with a hand mixer. Spread on toast rounds. Top with chopped pistachios and
           shaved chocolate. Dust with confectioners sugar.

Friday, October 21, 2011

Pizza Meatloaf Cups

                      If you are in the mood for something super tasty and easy... make
            these little gems this weekend. My love for anything Italian runs deep in my veins.
                     Serve with some crusty bread and a perfect bottle of Pinot and I'd say
                    your happiness level will go up a few notches!! Enjoy your weekend!!!!!

                                                              Pizza Meatloaf Cups

                  1 egg, lightly beaten
                  1/2 cup pizza sauce
                  1/4 cup seasoned bread crumbs
                  1 garlic clove, minced
                  1 teaspoon italian seasoning
                  1 1/2 ground beef or turkey
                  1 1/2 cups mozzarella, shredded
                  1/4 cup parmesan cheese, grated
                  Additional, pizza sauce

               1) In a large bowl, combine the egg, pizza sauce, bread crumbs, italian seasoning,
               garlic, and parmesan cheese. Combine beef over the mixture and mix well. Divide
               among 12 muffin tins. Press into the bottom and up the sides. Fill center with
               2) Bake at 375 degrees for 15 to 18 minutes or until meat is no longer pink.
               Serve immediately with additional sauce if desired. Top with parsley or basil.

Thursday, October 20, 2011

Ultimate Pumpkin Bread

                 I know that we all have a pumpkin bread recipe in our archives but this one
             has been my go to Fall bread for years! There is nothing better than the smell of
             fresh bread baking in the oven. Of course, you could eat this plain but why would
             you? My favorite way to eat to slice and grill and lather with pumpkin spice
            cream cheese. Enjoy and Happy Fall!

                                                           Ultimate Pumpkin Bread

             1 ( 15 ounce ) can pumpkin puree
             4 eggs
             1 cup vegetable oil
             2/3 cup water
             3 cups sugar
             3 1/2 cups all purpose flour
             2 teaspoons baking soda
             1 1/2 teaspoons salt
             1 teaspoon ground cinnamon
             1 teaspoon ground nutmeg
             1/2 teaspoon cloves
             1/2 teaspoon pumpkin pie spice
             1/4 teaspoon ground ginger

            1) Preheat oven to 350 degrees. Grease and flour 3 loaf pans.
            2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until
            well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon,
            nutmeg, cloves, ginger, pumpkin pie spice. Stir the dry ingredients into the
            pumpkin mixture until just blended. Pour into prepared pans.
            3) Bake for about 50 minutes in the preheated oven.


Wednesday, October 19, 2011

Pumpkin Patch

                              One of my favorite parts of Fall is going to the Pumpkin Patch.
                         Avery always has so much fun even if the weather is near 100 degrees.
                   It's a great opportunity to see animals, go on rides and pick out a few pumpkins.

Monday, October 17, 2011

Vegas, Baby!

                                                                    Vegas at night.

                                                                  Wolfgang Pucks

                                                                    Meatball Pizza

                                                                Margaritaville Street Party

                                                                 World's Largest Margarita!

                                                                      Fiamma Menu

                                                            Carbs and Vino, a perfect combo!

                                          Enjoyed the most amazing cheese and antipasto platters!

             So there you have it...a little run down of a awesome fun weekend in Vegas.....
       Topped off by an incredible Jimmy Buffett concert! Yeah!!! I hope you all had a great

Wednesday, October 12, 2011

Halloween Bark

              Another day, another bark......Every season I try to come up with a different
        way to make bark. Some might say I'm bark seen here and here. Candy
        in any form makes me giddy. Perfect for a school Halloween party or the little ones
        in your neighborhood. You could mix this up and put your favorite Halloween candy
        or chocolate bars in this. Enjoy!

                                                                Halloween Bark

               1 package meltaways ( I get mine at Michaels )
               candy corn - half a bag
               M&M's 1 cup
               Fall sprinkles

     Put meltaways in a heat proof glass bowl and melt in microwave. Sprinkle with your
     goodies and place in the freezer until hard and firm. Break and place in bags!


Monday, October 10, 2011

S'mores Peanut Butter

        One morning I woke up and this recipe just came to me....I was pretty excited
    about it. I'am a S'mores lover! I will take it any way shape and form. It always reminds
    of the special times I had with my family camping in Upstate NY. Isn't it always a great
    feeling when a certain food reminds you of a place and time in your life that you love
    so much? Make a batch of this yummy goodness and share with your friends!

                                                               S'mores Peanut Butter

        1 jar of peanut butter ( I used Jif )
        1/2 a jar of marshmallow ice cream topping
        6 squares of Godiva dark chocolate, melted
        1 graham cracker, crushed

      Take all 4 ingredients and mix in a bowl and place in mini mason jars. I like to drizzle
         extra marshmallow topping over the peanut butter with my morning bagel!! YUM

Tuesday, October 4, 2011

Chocolate Cake

                  Let's be honest ladies....Is there anything better than chocolate cake? For me
              The answer is, NO!!! I crave chocolate. There is nothing more comforting than
              eating homemade chocolate cake with chocolate buttercream frosting. Be still my
              heart! This cake is so moist and delightful! Enjoy.

                                                              Chocolate Cake

              1 3/4 cups all purpose flour, plus more for pans
              2 cups of sugar
              3/4 cups of good cocoa powder
              2 teaspoons of baking soda
              1 teaspoon baking powder
              1 teaspoon kosher salt
              1 cup buttermilk, shaken
              1/2 cup vegetable oil
              2 extra large eggs, at room temperature
              1 teaspoon vanilla
              1 cup freshly brewed coffee
             Preheat the oven to 350 degrees. Butter two 8 inch x 2 inch pans. Line with
             parchment paper, then butter and flour the pans.
             Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl
             with of an electric mixer, fitted with paddle attachment and mix on low speed
             until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
             With the mixer on low speed, slowly add the wet ingredients to the dry.
             With the mixer still on low, add the coffee and stir to just combine, scraping the
             bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans
             and bake for 35 to 40 minutes. Cool in pans for 30 minutes. Take out of pans
             and finish cooling completely.

                                                               Chocolate Frosting

             6 ounces good semi sweet chocolate, chopped
             2 sticks unsalted butter, room temperature
             1 extra large egg yolk, room temperature
             1 teaspoon vanilla extract
             1 1/4 cups sifted confectioners sugar
             1 tablespoon instant coffee powder

             Chop the chocolate and place in a heat proof bowl set over a pan of simmering
             water. Stir until melted and set aside.

             In a bowl with an electric mixer, beat the butter on med-high speed until light
             and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue to
             beat for about 3 min. Turn the mixer to low and gradually add confectioners
             sugar, then beat on medium speed, scrape sides of bowl and beat until creamy.
             Dissolve coffee powder in 2 teaspoons of hot tap water. On low speed, add
             the chocolate and coffee to the butter mixture and mix until blended.
             Spread on cake. Recipe Ina Garten.

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