Wednesday, February 29, 2012

Crockpot Berry Cobbler Recipe


Comfort desserts at it's finest when you need them, fast and easy in the crockpot and it stays warm~! Another recipe for the busy cook!
1/2 cup all-purpose flour
3/4 cup sugar ( divided in half)
1/2 teaspoon baking powder
1 pinch salt
pinch of allspice
pinch of ginger
1/2 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk
1 tablespoon canola oil
2 cups assorted berries such as blueberries fresh, raspberries, blackberries or a combo (or use drained canned berries you can also use any fruit, I have done this with cherries also!)
1/4 cup water

In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and allspice.
In another bowl, combine eggs, milk and oil. Stir this into the dry mixture until moistened. Grease the crock pot with cooking spray or butter and spread the batter evenly on the bottom.

In a small saucepan, combine blueberries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour mixture into the crockpot and cook on HIGH for 2 hours, then turn off crock pot, uncover and let set for 30 minutes before serving. It will still be very warm after 30 minutes. Serve with vanilla ice cream or whipped cream.

Tuesday, February 28, 2012

Baked Broccoli Patties


1 bunch of  fresh cleaned steamed broccoli florets chopped in chunks or use approximately 1 lb of frozen thawed chopped broccoli washed and drained
1 1/2 cup of shredded provolone, mozzarella or fontina cheese or a mixture of all three
2 tablespoons  grating cheese (romano cheese)
3 eggs
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.
You can form small patties with a meatball scooper or by hand making into burger style patties and place on a  lightly oiled sprayed parchment lined baking sheet.
Bake at 375 degrees for 25 minutes, turning the patties after the first 15 minutes, continue baking until browned.

Monday, February 27, 2012

Italian Style Scalloped Potatoes and Ham



4 to 6 baking potatoes peeled and thinly sliced looking coins
1 pound of prosciutto or regular ham chopped in 1 or 2 inch pieces
whole milk
all purpose flour
 2 cloves finely minced garlic
garlic powder
1 stick butter
extra virgin olive oil
2 cups shredded blended Mexican Blend Cheeses or use Sharp Cheddar if you can't find it
1/2 cup Parmesan cheese
parsley flakes
salt, pepper, cayenne pepper
 1 package of club or ritz butter flavored cracker crushed

This is a layered dish alternating ingredients, not measured.
In a large 13x9 baking pan, place one stick of butter in the pan place in a 350 degree oven until melted.
Place sliced potatoes in the pan,  add a layer of ham. sprinkle the potatoes and ham lightly with flour evenly. Add garlic powder, parsley, sprinkle with salt, pepper, and pinch of cayenne pepper. Sprinkle with cheeses evenly over the potatoes. Continue alternating with potatoes, ham and cheese until you use it all. Pour milk into the pan to just cover potatoes. Bake around 30 minutes on 350 degree oven. In the mean time, mix the cracker crumbs with 2 tablespoons of extra virgin olive oil, minced garlic. Sprinkle over the top of potatoes, continue baking until fork goes through potatoes and nicely browned, around 1 hour. Let sit for 10 minutes before serving. 

Sunday, February 26, 2012

Microwave Potato Chips Recipe Plus Video

My favorite snack with the healthiest ingredients. I made them, I know what's in them and these taste amazing, real potatoes, salt and hardly any calories. What more can you ask for with this simple recipe that takes no more than 4 minutes for a plate of them?
 
1 1/3 pounds Yukon Gold (these taste the best!)
 Cooking spray flavored oil,  canola, olive oil or butter flavor or use 2 teaspoons extra-virgin olive oil
1/2 teaspoon salt 
 Some suggestions would be a teaspoon of any of these idea's mixed with oil (see above for suggested measure of oil),  cajun seasonings, butter seasonings, dry ranch dressing mixes or other Italian seasonings.  Barbecue sauce instead of oil can be substituted. Proceed with the same instructions.
 
 For thin slice as these are,  use a mandolin  and cut into very thin slices. Slice potatoes into 1/8-inch rounds for thick potato chips. On a oiled sprayed microwave safe plate place potatoes in a single layer on plate. Sprinkle salt on the potatoes (and/or seasonings) or toss slices in  bowl with oil and salt to coat evenly or with your preferred seasonings. 
Microwave, uncovered, on high until some slices start to get deep yellow in color around 2 minutes and then flip them (I am using a1000 watt microwave). Turn slices over carefully, these are hot so be careful not to burn yourself.  Microwave again until they start to crisp checking and turning every 40 seconds and depending on thickeness you will have to watch they do not over brown, they will brown differently this is normal.  Check frequently and keep turning that is the key to them not over browning (just like when toasting coconut and having to keep stirring you keep turning these!) Transfer chips to another plate and allow to cool completely. (They will get harder and crisp when they cool.  These do not keep more than 3 days in an airtight container but I guarantee there won't be any leftovers!   Enjoy!

Saturday, February 25, 2012

Italian Lemon Oregano Vegetable Stir Fry Medley


3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
 olive oil
1 fresh basil leaf chopped fine
2 tablespoons chopped fresh parsley
dash of cayenne pepper
4 sprigs fresh thyme
salt and pepper to taste
1 fresh lemon squeezed
dried oregano
Optional grating cheese
In a small bowl add the juice of one lemon with 3 tablespoons olive oil, 1/2 teaspoon of oregano and thyme stir and set aside.
Heat 3 tablespoons of olive oil in a large wok style deep fry pan over medium-low heat. Add the garlic and cook until soft. Do not brown. Add and saute the zucchini and all remaining chopped vegetables except for tomatoes and cook until browned slightly.
 Season with salt and pepper and parsley.  When the vegetables are done to your likeness, stir in basil, parsley and pour the lemon mixture over them and serve immediately.  We love to add grating cheese on top!

Other recipes to try:
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Fried Hearts of Palm
Butter Spreads
Grilled Eggplant
Potato Croquettes
Artichokes
Stuffed Peppers
Rice Balls

Thursday, February 23, 2012

Lime Pepper Chicken Marinade Recipe For the Freezer Video

One of the most tender flavorful chicken recipes I have ever cooked!
If the smell of this cooking doesn't make someone want to eat this one nothing will.
This tender chicken is just out of this world good!  This chicken  recipe has endless possibilities and uses once cooked.  It's great on salads, sandwiches,  main meals,  in pasta salads and more! 
ENJOY and check out the video at the end......
This is a recipe was created for the busy and thrifty cooks out there!   Also when your going to buy chicken in bulk (lots of it!) and then getting it prepared ahead of time for freezing until ready to use in the future. The lime chicken will tenderize this chicken while it makes a wonderful marinade for chicken flavored for when your ready to use this.  You can also use boneless pork.  This doesn't work well with fish since the lime juice will start to cook it. You can freeze this up to six months. I have many different recipes to share for you for all the busy thrifty cooks out there. This is so much more economical than buying this prepared in speciality stores.

1/2 teaspoon lime peel (you can use lemon if you prefer)
2 cloves minced garlic
1/4 teaspoon garlic powder
1/4 cup lime juice ( you can use lemon if you prefer)
1 teaspoon pepper
1 tablespoon olive oil
1 teaspoon basil or 1 bay leaf
1 teaspoon parsley flakes
pinch of cayenne pepper
1/4 teaspoon salt
1 1/2 lbs boneless chicken breasts or other boneless pieces you like
Prepare your chicken:
Slice the chicken breasts in half in you will be cooking this in the oven. If using the crockpot leave them whole, chicken will stay tender keeping them whole for slow cookers.

Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed, lay completely flat. When ready to cook, take out the night before place in the refrigerator to thaw overnight.  Remove from freezer bag when ready to cook. Warning:  never thaw out chicken on counter top,  as raw chicken can become contaminated.
Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness with some juice added if dry while cooking.
Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake @ 350 degree in a preheated oven. Around 40 minutes or until juices run clear.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking.
Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.



Serving sides suggestions: 

Rice and Beans 
Grilled Avocado
Fried Avocado
Panzanella Salad
Curt's Red Roasted Potatoes Wedges
Mom's Italian Style Parmesan Wedges
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Garlic Pasta with 5 Cheese

Wednesday, February 22, 2012

Favorite Spice Blueberry Coffee Cake

I didn't show you the finished product first,
 you will have to just scroll down to see how great this looks !

5 tablespoons unsalted butter, softened
3/4 cup sugar
2  large eggs
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated lemon zest
1/4 teaspoon fresh nutmeg, grated
3/4 cup whole milk
 2 cups fresh blueberries or very well drained canned


 Heat oven to 350 degrees. Oil spray a rectangular pan. In a mixing bowl beat together the butter, cinnamon, nutmeg, lemon zest and sugar. Add vanilla and eggs and mix until well blended. Add milk and flour a little at a time alternating them until mixed together,  then fold in the blueberries. Pour the batter into the greased pan and set.
 Bake until browned on top around 50 minutes  or until toothpick is clean in the middle.  Serve slightly warm topped with butter or whipped cream.


Tuesday, February 21, 2012

Pasta with Broccoli, Sausage and Walnut Pesto




1/2 cup walnuts
2 cups whole Italian basil leaves
2 cloves cleaned garlic
Salt and freshly ground pepper
3/4 cup olive oil
1 pound frozen or fresh homemade cavatelli,  penne or rigatoni pasta
4 sweet Italian sausages (about 1 pound), fried and cut into slices
1 bunch regular broccoli  or broccoli rabe washed and boiled 15 minutes to get the particles all out , removing all the tough stem ends trimmed and coarsely chopped
1/2 cup fresh ricotta cheese
grating cheese
paprika
Preheat oven to 300
 Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely. Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, pour in 1/2 cup olive oil to form pesto, set aside.  Reserve rest of chopped nuts for garnish, and set aside.

Bring a large pot of salted water to a boil; cook pasta is cooked al dente.

Meanwhile, heat 2 tablespoons olive oil in a large skillet.  Add broccoli ,1/4 cup water, cover skillet, reduce heat to medium, and cook until tender. Add 1/4 teaspoon salt and 1/8 teaspooon pepper, place sliced cooked sausage to pan to heat through. Toss cooked pasta with pesto,  season with salt and pepper to taste.  Arrange in large pasta bowl, top with sausage  broccoli  mixture, a dollop of ricotta cheese on top, and chopped walnuts. Sprinkle with grating cheese and parprika.
   

Monday, February 20, 2012

Leftover Meatballs and Sausage Italian Style Goulash




One of my kids favorites in their younger days
and now as adults they still ask mama to make this one!
A classic favorite in our house!


Leftover meatballs and sausage from Traditional Sunday Sauce, put  meat in the food processor and pulse a few times. Or mash by hand. (I had around 4 of each)
1 pound of elbow pasta or any kind you like, spirals, bow ties, ziti all work well
1 large can of crushed tomatoes or if you have leftover sauce use that,( another option is to use canned or jar store bought sauce)
1 bell pepper
2 cloves garlic
2 tablespoon olive oil
long shreds of grating cheese

Mash the meat and set aside. Boil the pasta to package instructions and set aside.
In a large fry pan saute garlic and peppers until soft around 3 to 4 minutes, do not brown.  Add the can of tomatoes, or sauce of choice then cooked meat. Simmer around 10 minutes. Add the boiled pasta. Place  pasta on a plate, sprinkle with grating cheese, serve with garlic pizza or garlic knots.

Sunday, February 19, 2012

Grandma's Lentils and Rice Soup with Video




Lentils and Rice Soup of course it's Grandma's best recipe and my favorite~
Of course grandma never used a crockpot, everything went into the pot, dried lentils, rice, all cooked at once. I adapted it a little, I love to sort the lentils, cook them in the crockpot first. The freshness with the tomatoes and fresh herbs make this broth the best tasting soup ever!

1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, finely minced
1 teaspoon dried oregano
1 fresh basil leaf or dried
1 teaspoon freshly chopped parsley or dried
1 pound of  fresh plum tomatoes put through food processor or 1 can whole tomatoes
4 cups cooked lentils see video for cooking method 1 cup cooked rice set aside
6 cups to 8 cups vegetable or chicken stock or use half water,  half broth
2 tablespoons balsamic vinegar
2 cups very well cleaned and rinsed chopped escarole, kale, swiss chard or spinach or more if you like
pinch of red pepper or cayenne
salt to taste
ground black pepper to taste
Optional for meat lovers: If meats are preferred try some sauteed Italian sausage chunks, ham, bacon or other smoked pork.
Serving suggestions: Garlic bread, Italian hot crusty bread and grating cheese for garnishing.
Although you do not have to soak or cook lentils ahead of time when they are dry, I like to know they are completely cooked and clean before I use mine not just washed. This recipe can be made however without cooking the lentils first by using the crock pot as I do in the video.  I make a whole bag of dried and use them in various recipes throughout my week. Lentils will keep in the refrigerator for around a week. and still taste fresh. Dried around a year on the shelf.
Lentils and Rice soup recipe note:
 If using a crockpot for the whole recipe that's not problem, however, you will have to brown the garlic and vegetables in a separate pan first, proceed the same way cooking on high for 2 to 3 hours.

For Stovetop:
In a large soup pot on low heat add oil the minced garlic,  finely minced carrots, celery, chopped greens  and cook till tender around 2 minutes or so making sure garlic isn't brown and just until the greens are wilted. Add  all the spices, tomatoes and simmer for 1/2 hour ( then add the cooked lentils and rice simmer for around another 1/2 hour. Stir in the balsamic vinegar at the end seasoning with salt and pepper to taste. Serve with shredded grating cheese, Italian bread or garlic bread.









Saturday, February 18, 2012

Glazed Rum Cinnamon Apple Raisin Bars


3/4 cup raisins
1 cup rum
1/2 cup liquid from simmered raisins
3/4 cup sugar
1/2 cup shortening
1 minced cooking apple (mcintosh or gala)
1 egg
1 3/4 cups flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking soda
optional : 1/2 cup chopped nuts of your choice

Glaze
1/3 cup margarine or butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water or rum

In a small saucepan, measure 1 cup rum and 3/4 cup raisins. Bring this mixture to a slow boil over medium heat. Turn the heat to low, simmer for about 10 minutes. If there isn't quite 1/2 cup liquid left add water to measure 1/2 cup.  Cool.
Blend together the sugar and the shortening till fluffy.  Add the egg and the vanilla and mix well. Add the flour, spices, baking soda,  alternately with the reserved 1/2 cup liquid from the raisins. Fold in most of the raisins (leaving a few for the top to garnish after baking)  apples and nuts if using.  Grease and flour a brownie or square cake pan. Bake at 350 degrees preheated oven for 15 to 20 minutes or toothpick comes out clean when testing the center.  Cool completely before adding the glaze.

Friday, February 17, 2012

Cube Steaks with Peppers and Sauce

Easy, quick and delicious meal!



4 to 6 cube steaks
1 large 28 ounce can tomato sauce
3 large bell peppers cleaned and sliced lengthwise
1/4 cup white wine
2 cloves minced garlic
1/2 teaspoon garlic powder, parsley, oregano, black pepper and sea salt
1/4 teaspoon cayenne pepper

In a large dutch oven, add 2 tablespoons olive oil in the pan, add sliced peppers, minced garlic and saute for about two minutes. Cook on low until peppers and meat are tender around 35 minutes. Serve with rice, noodles or over thick Italian crusty bread.
Add the cube steaks, spices, cook on low until browned.  Add the tomato sauce and wine.

Thursday, February 16, 2012

Bow Ties with Chicken Marsala Sauce



3 or 4 boneless chicken breast sliced in thin medallion style pieces, pan fried in olive oil or butter with a tablespoon of garlic around 3 to 4 minutes on each side just until till pink is gone and juices run clear in chicken, set aside keeping warm
1 cup dry Marsala wine
1 stick butter
Pinch of salt
Pinch of black pepper
1 lb bow tie pasta or your favorite pasta of choice, boiled to package instructions, drain.  Set aside keeping warm.
1 lb package of fresh mushrooms cleaned, rinsed well and sauteed in olive oil and 2 cloves of minced garlic.
grating cheese
red pepper flakes

In a large fry pan, saute mushrooms with 1 tablespoon olive oil and 2 cloves of minced garlic until soft and fragrant.  Add Marsala wine, salt and pepper to a hot pan; reduce wine by 50 percent. Add a few tablespoons at a time of butter until sauce is creamy. Toss pasta with half the sauce and add the rest of the sauce with mushrooms and grilled chicken. Serve with grating cheese and red pepper flakes.

Wednesday, February 15, 2012

Crockpot Asian Bourbon Boston Butt Roast



1- 2 to 3 pound boneless Boston Butt Roast
2 tablespoons olive or canola oil
2 cloves garlic, minced
1 teaspoon ginger powder
salt and pepper
1/2 cup bourbon
1/4 cup soy sauce
1 cup chicken stock
cold water
3 tablespoons cornstarch


Rub roast with salt and pepper in a 4-quart Dutch oven over medium-high heat. Brown meat on all sides in oil. Transfer meat to a crock pot.

Add remaining oil and garlic. Add bourbon, soy sauce, ginger powder and chicken stock.  Pour mixture over roast in slow cooker.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours, or until meat falls apart with a fork.

 You can actually use to make sandwiches like pulled pork or make a meal with rice and use the juice for a gravy.

For a roast dinner:
Transfer roast to a meat platter; cover and keep warm.  Pour 3 cups of the juices into a medium sauce pan. Over medium heat, bring to a boil. Make a paste of 4 tablespoons of cold water and the 3 tablespoons of corn starch to thicken for gravy. Add into the boiling hot broth  continue to boil and stirring until thickened.
To serve, carve meat and spoon some sauce over. Serve with jasmin rice and vegetables.  If you would prefer to make pulled pork, take two fork and pull the meat apart.


 Place just the meat into a large deep bowl and add your favorite barbecue sauce, mixing the meat and sauce all together then serve on a hard roll or bun.

Tuesday, February 14, 2012

Strawberry Frappuchino Recipe and Video

Be my Valentine with a delicious quick easy Strawberry Frapp.... salute!

All ingredients can be substituted for Fat Free, I have done it and it works great!
Strawberry Frappuchino
 20 - ice cubes
 1 cup whole milk
 2 tablespoons sugar
 2 tablespoons strawberry syrup, jam or ice cream topping
 5 whole strawberries fresh, cleaned stems removed  plus extra for garnish
 Whipped cream in a can
 Optional: red colored sugar
 Optional: 1 shot of flavored rum or vodka

Place everything in a blender except for the whipped cream. Garnish with whipped cream and strawberries.
 Just absolutely delicious!  Happy Valentines Day!

                     Try some of these other recipe drinks:
Godiva Amaretto Frappichino
Irish Coffee
Strawberry Blenderita
Frangelico Frapp


Remember the skies the limit of endless possibilites in flavor, try other combinations like peaches and peach schnapps, or blueberries and blueberry jam, banana's with nutella, raspberries with raspberry syrup, cherries with cherry juice, you will get so many idea's.  A great summer drink.

Monday, February 13, 2012

Valentines Strawberry Cream Cheese Muffins


What nicer way to wake up to fresh Strawberry cream cheese muffins?
 Of course with your wonderful significant other?
Muffin Mix
2 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries washed and cleaned, chopped into small slices or chunks
 optional strawberry preserves

Cream Cheese Mixture
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract

Preheat over to 350F. Line muffin pans.

You will need three bowls:

Using a small bowl,  make the above cream cheese mixture blending with an electric mixer, beat cream cheese, sugar and vanilla until smooth. Set aside.

Combine flour, sugar, baking powder and salt in a seperate bowl. Set aside.

Whisk together milk, melted butter,extract and egg in another bowl.

Fold  the milk mixture into the flour mixture gently until all ingredients are moistened.  Spoon the batter into the prepared paper lined muffin tins around 1/2 full. Top with chopped strawberries over each one.

Top it with a teaspoonful of  cheese mixture, a teaspoons more of muffin batter to cover it, and finally a more strawberries. Layering every cupcake muffin the same way.

Bake for 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes. Serve with  heated strawberry preserves.

Sunday, February 12, 2012

Very Berry Cherry Italian Cream Tart


An elegant dessert to serve, it took me longer to try and get a good picture
 than it was to make from start to finish!

Tart Crust
1 1/2 cups all purpose flour
1/2 cup salted butter softened
1/4 cup granulated white sugar
1 large egg, lightly beaten
Removable tart pan
cooking spray
Fruit Suggestions: canned peaches, pears, plums, cherries, raspberries, blackberries, boysenberries, blueberries. Fresh when in season.  When Erin from The Queen of Tarts Blog contacted me about my Blueberry Donut post on Foodbuzz, I was so honored to be asked if she can repost using Oregon canned fruits in her post. She offered to send me some samples and I couldn't wait to whip something up with them. Thanks Erin!


Topping:
 2 cups assorted canned or fresh fruits to equal 2 cups of fruit total ( cherries, blueberries and red raspberries, blackberries etc) drain and set aside, adding water to make one cup of juice. ( I used a mixture of dark sweet canned cherries drained,  1/2 cup of fresh blueberries and  1/2 cup fresh red raspberries, around two cups of fruit total)
1 tablespoon corn starch per cup of juice
Mix cornstarch in a small amount of water to make a smooth paste. Pour the drained juice into a small saucepan on medium heat, ( if using all fresh fruit, you can use apple, pear or other fruit juice to make one cup) add the cornstarch and cook till thickened. Takes around 3 to 4 minutes after boiling. Cool.
For the dough:
1/2 cup crushed nuts such as: (walnuts, hazelnuts, pecans or almonds, pistachio or macadamia) for the bottom of the tart pan

Roll out dough on parchment paper, lift to carefully place in lightly oil sprayed tart pan.  Sprinkle with chopped nuts.  Prick the bottom of the dough with a fork.

Bake until golden or around 30 minutes at 375 degree hot oven. Cool completely.

For the Italian Pastry Cream:
1 1/4 cups whole milk
3 large egg yolks
1/3 cup granulated white sugar
1/8 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon grated orange or lemon peel
1 tablespoon almond or vanilla, added last.

Blend dry ingredients in a bowl set aside. Add milk slowly beating till smooth whisk in yolks, cook till thickened, remove from heat stir in peel and add vanilla.  Cool.
Assembly:
Pour the cream filling  on the crust,  top with fruit of choice. Serve immediately or refrigerate until ready to eat.


 A seriously delicious tart!
It didn't last long!

Try some of my other dessert tarts:

Amaretto Strawberry Cream Tart
Raspberry Coconut Cream Tart
Nutella Mousse Tart
Cannoli Tarts

Saturday, February 11, 2012

Heart Brownie with Dark Cherry Rum Jubilee


2 squares( 1-oz each) unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan or pan of choice, heart if available.  Cool.

 Italian Cherry Rum Jubilee

2 cups Oregon Dark Sweet Sweet Pitted Cherries canned drained ( I used one can)
1/4 cup Dark Rum
2 tablespoons Amaretto

Add all ingredients in a container and chill overnight covered.

When ready to assemble your dessert:

Drain the cherries, with all juice into a small saucepan. In a small bowl add one tablespoon of cornstarch mixed with a little juice to make a paste. Add juice. Stir and cook till thickened around 3 or 4 minutes on medium heat.

 Place the cherries and juices in a chafing dish, stir and light to keep warm.

This will actually lite if you wish,  put a flame on it! 
To assemble:
 On a plate, arrange Amaretto cherries on top of the brownie pour some of the thickened juice on the brownie. You can serve this over cherry vanilla ice cream or whipped cream .

For more wonderful recipes using Oregon canned fruits please visit Erin @The Queen of Tarts Blog, again I want to thank  Erin and the Oregon canned fruit company for the fabulous samples. Thank you  for continuing to serve the freshness in a can fruits,  to make all our recipes possible when fresh fruits aren't available, they are all the highest of quality fruits that make fantastic substitutes.

Friday, February 10, 2012

Baked Mini Apple Doughnut Holes


I just love baking donut holes. I really love donuts even fried but not the calories they give me. So I have started using the mini muffin tins and my donuts recipes to make donut holes.  This will satisfy any craving for donuts in a smaller treat!


1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups McIntosh, Rome or Gala apples, cut into chunks, peeled and cored (I chopped in the food processor)
1 1/2 cups of all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/3 cup of cold butter, cut into small pieces
1 egg
1/4 cup of milk
Topping:

Powdered Sugar or
1/3 cup of sugar + 1 teaspoon cinnamon mixed together, set aside.

Directions:

Heat oven to 350 degrees. Mix the flour, baking powder, sugars salt and and spices in a bowl. Add the cold chopped butter. Use a pastry cutter with the butter and the flour mixture until the mixture resembles coarse crumbs or use a fork.

In a small bowl beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to over mix. Place a spoonful of batter into each oil sprayed mini muffin pans.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, turn on to wax paper.  Roll each donut in powdered sugar or cinnamon sugar. Best eaten while warm.

Thursday, February 9, 2012

Italian Baked Herb Butter Parmesan Chicken



3 pounds chicken parts or bone-in breast halves
1/2 cup Italian bread crumbs store bought or homemade
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
1/4 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf thyme, crumbled
1/4 teaspoon pepper
1/4 cup melted butter
1 tablespoon cold butter, cut in small pieces

Remove skin from the chicken. Combine bread crumbs, Parmesan cheese, parsley flakes, garlic, rosemary, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350° for about 1 hour or until chicken is tender and nicely browned.

Alternate Method:

Boil chicken for 30 minutes, leaving skin on, you can use broth to make soup.
Grill chicken with skin on.  Mix butter and herb together to baste the chicken with while cooking, omit bread crumbs. Grill until juices run clear when piercing with a fork.

Wednesday, February 8, 2012

Triple Berry Cannoli Stuffed Italian Breakfast Toast


Is it French or Italian? Well this one is Italianized!  Is that a word?
Cannoil made into French Toast a delicious breakfast,  brunch, or even dessert!

When Erin from The Queen of Tarts Blog contacted me about my Blueberry Donut post on Foodbuzz, I was so honored to be asked if she can repost using Oregon canned fruits in her post. She offered to send me some samples and I couldn't wait to whip something up with them. These berries were sweet firm and a great quality to serve my family and guests. These were just the sauce to make this cannoli toast a gourmet
breakfast fit for The Queen of Tarts and more!  Thank you so much Erin, we just loved using these these healthy berries for our breakfast feast!

1 loave of thick baguette or thick bread
1-8 ounce container ricotta cheese
3/4 cup powdered sugar
2 teaspoons Marsala wine
1-6 ounce bag chocolate morsels
2 eggs
1/2 cup whole milk
1 teaspoon cocoa powder
1 teaspoon confectioners sugar
1/2 teaspoon cinnamon
4 to 5 tablespoons of olive oil or 4 teaspoons of  unsalted butter mixed with 2 tablespoons of olive oil
1 can each Oregon Boysenberries, Raspberries and Blackberries packed in heavy syrup
Marsala wine
 1/2 cup Melted Dark Chocolate (I used the microwave for 30 seconds using a good grade candy bar)
First prepare the bread:

Cut your bread every inch but not all the way through leaving a pocket to fill in between both slices.

 In a medium size bowl, combine the ricotta, sugar and vanilla in a bowl until well combined. Then fold in the chocolate chips. Using around a tablespoon stuff each pocket on the slice of bread, place on a cookie sheet and place in the refrigerator while making the topping, around 1/2 hour.


In the meantime make the Triple Berry Topping. Open all three cans, using a strainer, drain the berries into a bowl, placing berries in another bowl.

 In a small dish,  add 3 tablespoons cornstarch in a little bit of Marsala wine to make a paste. In a small saucepan add all the berry juice, then add the cornstarch mixture boil till thicken. Add berries, a pinch of cinnamon.  Set aside to cool.

Combine in a small bowl cocoa powder, confectioners sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk, two eggs, Marsala and whisk together well or put in a blender this should look like a  very light milk chocolate milk in color and very smooth. Take out the bread. Coat each side of the stuffed bread slices in the chocolate coating milk mixture. Heat griddle or fry pan adding (I use only the oil) olive oil or butter. Cook on each side for no more than 3 minutes or until golden brown.


On a plate drizzle some melted chocolate over the bottom with fork tines. Place the cannoli toast on the plate then pour the berry sauce over the Italian cannoli toast.
Buon Appetito!