Italian Amaretto Chocolate Ricotta Cheesecake

Tuesday, November 30, 2010
This Italian Amaretto Chocolate Ricotta Cheesecake is a slice of chocolate lovers' dream cheesecake.


The recipe is super simple and the filling is bursting with smooth silky chocolate flavors.


The crust can be made with chocolate or vanilla cookie crumbs and the filling is a rich and decadently smooth creamy mixture of ricotta, cream cheese, and sour cream.


After baking this scrumptious chocolate cheesecake, you can serve it plain, with raspberries, topped with a chocolate Amaretto ganache (recipe included), or just a dollop of freshly whipped cream and chocolate shavings.


I love all kinds of cheesecake, but the addition of almond flavoring really enhances the chocolate to a fabulous Italian-style gourmet flavor.


A simple elegant dessert fit for a King to serve at any function or dinner party with more than one wow given will be heard.


If you love cheesecake try our favorite summertime cheesecake Margarita Lime Cheesecake, it's so refreshing!


Just scroll down to the recipe card and print off this recipe.




a silky chocolate ricotta cheesecake with Amaretto flavors



24

Lemon and Garlic Herb Crusted Pork Tenderloin

Saturday, November 27, 2010
This Marinade for Lemon and Garlic Herb Crusted Pork Tenderloin comes out juicy no matter how you cook it either in the slow cooker, oven, or even grilled this is a wonderfully flavored pork tenderloin!

If you're like me, then you want something easy and fork-tender, I can't eat meat that's stringy, and chewy and sit there all day chewing! This is perfectly tender every time.

Seriously if I have to fight with my meat, then it's not worth my time and I just move on to the side dishes on the table.

The citrusy taste compliments the pork and you can make any vegetable side dish you prefer, we love our roasted Parmesan Roasted Potatoes and when cooking them in the oven together it makes the meal so easy to get done.

This pork tenderloin so melts in your mouth tender, it's foolproof, easy, and perfect every time.

Don't give it a second thought on looking for another recipe this will be the one everyone raves about and the flavors are spot-on delicious just scroll through all our tips to the recipe printable card below!



por tenderloin with lemon and garlic with herbs


10

Sweet Potato Soup with Coconut Milk

Thursday, November 25, 2010
This Sweet Potato Soup is very flavorful and easy to make, healthy, and absolutely delicious, if you're a sweet potato fan this silky smooth soup is the perfect starter appetizer for your Thanksgiving dinner.

Our family seems to enjoy this when the cooler weather hits, we also make a favorite Seafood Chowder, Mom's Classic Italian Stew, and this Sweet Potato Soup is a regular on our food meal prep calendar.

Creamy Sweet Potato Soup is major comfort food and you'll soon be a huge fan just like we are!


sweet potato soup


11

Julia Child Creamed Brussels Sprouts Adapted

Wednesday, November 24, 2010
This version of Jula Child's brussels sprouts in cream sauce is a quick and easy side dish we just love.

The chopped Brussels is quickly sauteed in a buttered pan and then simmered in butter with basil, parsley, and garlic flavors.

We have just added a bit of freshness with an herb-flavored sauce that compliments these Brussels perfectly.

If you love Julia's recipe you may also like to view Julia's Steak Diane and Julia's Beef Bourguignon Recipe.

We also included for those not creamed vegetable lovers Julia Child's Braised in Butter Brussels Sprout recipe in our recipe card. Those are boiled and then baked in butter and are also a family favorite!

Scroll down to print our adapted version of creamy brussels sprouts at the bottom of this post.




5

Fresh Cranberry Orange Breakfast Scones

Monday, November 22, 2010
Here's a great way to start your Holiday morning with these delicious breakfast Fresh Cranberry Orange Breakfast Scones.


Orange with a hint of cinnamon will be a lingering smell of fall and comforting scents.


I love making quick bread in the fall, but these scones are light fluffy and so festive looking for the holiday.


Especially at Thanksgiving, or Christmas, the color of these and the fresh taste of orange is the perfect way to start that busy day!


Scroll down and check out our step-by-step photos you don't have to be a professional baker to make these easy buttery scones.


fresh cranberry scones


17

Nutella Chocolate Mousse Tart

Sunday, November 21, 2010
This Nutella Chocolate Mousse Tart is one of those desserts that everyone looks forward to with its smooth chocolate filling and chocolate crust topped with a high pile of meringue.


It has the best of all flavors with a little crunch in the crust with the addition of hazelnuts and a light thick chocolate hazelnut filling.


This tart is perfect for entertaining guests especially when you want a deliciously elegant dessert to serve


For adult entertainment, we also like to have a bottle of Frangelico out for an after-dinner liqueur which is a hazelnut delightful after-dinner drink.


If you're a Nutella lover, this filled tart will be the most delicious dessert you've ever had the pleasure of eating and will wow everyone who takes that first bite.


Although this takes a little time, it's so worth it, just scroll down to the step-by-step recipe card for this out-of-this-world decadent dessert tart.



this is a tart filled with nutella mousse topped with meringue


29

Nutella Ganache Milano Cookie Knockoffs

Sunday, November 14, 2010
Delicious buttery and filled with decadent fudge. These Nutella Ganache Milano Cookie Knockoffs of one of the best cookies you will ever make homemade!


Nutella Ganache Milano Cookie Knockoffs
29

Grandma's Italian Honey P's and Q's

Friday, November 12, 2010
This is an Italian Christmas traditional dessert from Calabria that my Mom and Grandmother made every year.

Very popular in the area of Cosenza.

A little time-consuming pastry strip filled with walnuts, raisins, orange zest, and warm spices and drizzled with delicious warm honey then sprinkled with tiny colorful candy balls.

Although we called them P's and Q's these are also referred to or called rosette, or little roses.

Scroll to the bottom of the page and hit print for this recipe step by step.



Potato and Tuna Fried Cakes

Wednesday, November 10, 2010

3 russet potatoes or if your in a hurry use instant potatoes follow instructions
2 tbsp oil
1 can tuna water packed drained
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1 to 2 cups bread crumbs
1 egg, lightly beaten
Oil for deep-frying canola, olive oil, butter
salt and pepper to taste

Boil potatoes in a pot of  boiling water. When they become soft, peel off skin and mash them add a tablespoon of butter, salt, pepper to taste.

Heat oil over medium-high heat in a pan. Fry garlic until lightly browned. In the same bowl as the potatoes, add tuna, garlic, Worcestershire sauce, 1/2 cup bread crumbs, salt, pepper, paprika, and garlic powder, cayenne pepper and  stir until well blended. 

Roll the tuna mixture into mounds or patties. Coat each pattie with breadcrumbs, dip into beaten egg and roll again in breadcrumbs again.

Heat oil for frying. ( Or for a healthier version, place on parchment paper and bake on 375  degree oven, till brown)   Pan fry tuna cakes  ( I like to add a tablespoon of butter in the olive oil) till golden brown on each side. Lower heat if they brown too soon. Drain cakes on paper towels and serve hot with tarter, tomato sauce, or sour cream and dill.
Printable Recipe
22

Peppers Peppers and More Peppers

Tuesday, November 9, 2010
Our grandparents and my mom and dad loved peppers in all kinds of ways, fried, baked, roasted, grilled and they were used in just about every meal one way or another.

Roasted Peppers were a staple in our home growing up and often Grandma-made on a gas stove and burnt under a broiler until soft and tender.

Just peel the skins, add olive oil and fresh garlic clove, a little salt to taste, hard crusty Italian Bread.

It was a labor of love and a delicious economical meal to feed a large family.




20

Seupa a la Vapelenentse

Saturday, November 6, 2010
This is a hearty rustic soup from the Valle d'Aosta and made with strips of curly cabbage, beef broth stale bread and Fontina cheese.

The history of this soup was from one of the smallest Italian villages, Valpelline, not far from Aosta, nestled in the mountains of the Pennine Alps, and the dish was considered peasant food.

When I read the ingredients I felt it was very similar to the French version of an onion soup, however, this was much simpler and basic, thankfully, and still fantastic in flavor.

The original recipe calls for stale white bread, we prefer rye or pumpernickel and have adapted it slightly for more flavor.

Although the soup has just a few ingredients and is quickly made, it's still one of the most popular and is even served at festivals during the month of July with this traditional dish, along with music and dancing in the Aosta Valley.

During the winter months, I truly enjoy this bowl of cheesy delicious soup and serve this with hard-crusted Italian bread made Tuscan style.

Certainly, over the years this vintage recipe has evolved with many changes, this is a basic recipe we still love just as simple as it was made many years ago.

Below the bottom, you will find a printable copy to make in your own kitchen.

soup with fontina melted cheese and beef broth with stale bread


13

Mini Baked Apple Donuts

Friday, November 5, 2010


31

Grandma's leftover Ham and Bacon Lentil Soup

Thursday, November 4, 2010


 Grandma's Ham and Bacon Lentil Soup

1 (6-ounce) package baby spinach (remove the stems if desired)
½  cup chopped celery
½  cup carrots, roughly diced
 2 cloves garlic, coarsely chopped
1/4 cup fennel chopped
2 tablespoons fresh Italian (flat-leaf) parsley, chopped
1 cup cooked ham, diced
6 or 7 strips of cooked bacon chopped into pieces
3 tablespoons tomato paste
Garlic salt to taste
Fresh ground pepper to taste
1 tablespoon olive oil
2 to 4 cups chicken broth, homemade or store-bought
1 (16-ounce) package dried brown lentils (2 cups)
Grated Locatelli Romano cheese for garnish

Place spinach, parsley, ham, bacon, tomato paste and seasonings in a 3-quart saucepan or soup kettle. In a food processor pulse celery, carrots, garlic, onion till fine, add to pan. Add olive oil and cook for a few minutes to soften vegetables.

Add 2 to 4 cups of chicken broth and enough water to total 5 cups of liquid to the pot. Add the lentils.

Bring to a boil; lower the heat and simmer for about 20 minutes uncovered. Watch and add more liquid if the lentils seem dry or the soup is too thick; you may need another 1 to 2 cups.

Partly cover the pot and simmer another 20 to 25 minutes.

This can be very thick, almost a stew, or, with the addition of more broth or water, a thinner soup. Serve in bowls topped with grated cheese. Serve with warm Italian Crusty Bread...
Printable Recipe
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