Wednesday, October 31, 2012

Halloween Witch Hat and Party Fun Recipes

HAPPY HALLOWEEN FROM
@WHAT'S COOKIN" ITALIAN STYLE CUISINE~

Witch Hats Cookies:

Make a recipe of shortbread from the Samoas Recipe CLICK HERE using a fluted edged cookie cutter and leaving in the middles, or use store bought fudge striped cookies!
Dip in in Wiltons Chocolate melts according to directions on the package
Add some tinted marshmallow fluff in the centers of each cookie (use a little red and yellow to make the orange color)
Place an unwrapped hersheys kiss in the middle
There you have it a happy halloween witch hat!


HAPPY HAUNTING!

For more Fun Recipes Click here

Snicker Doodle Drizzled Cupcake Recipe


Fall brings out the best flavors, caramel, chocolate and cinnamon, 
 so why not a snicker doodle cupcake?




Simple ingredients to make a delicious moist cupcake sure to get you many compliments.
These were a huge hit...  here's the recipes.

Snickerdoodle Cupcakes:

2 1/2 cups flour
1/2 cup butter
2 eggs
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 cup whole milk
1/4 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla

Frosting: (see below)

Garnish:
Snickers bars sliced in 1/2 inch pieces
Ice cream topping Hot fudge and Caramel

Preheat oven on 350 degrees and line a pan for at least 12 cupcakes.

Mix all dry ingredients together in a bowl and set aside.
In a large mixer bowl whip the sugar and butter till light. Add the eggs and beat into the mixture. Add the dry ingredients alternating with milk and vanilla. Spoon into cupcakes tins filling almost to the top leaving around 1/4 inch space. Bake at 350 until the middle springs back around 25 minutes or until the toothpick is clean in the centers. Cool completely.

Frosting:
2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla
pinch of cinnamon
heavy cream, half and half or evaporated milk

In a large heavy duty mixer whip the buter and sugar adding around 2 tablespoons of heavy cream, together until light around 8 minutes. Add the cinnamon and vanilla when this is completed and beat in.
Spread on cooled cupcakes and garnish with cinnamon sugar mixture, snickers bars and drizzle with both chocolate and caramel ice cream toppings.

Great for Halloween Parties! Here are some other ideas for Halloween Click here

Tuesday, October 30, 2012

Crockpot Cheese Squash Casserole Recipe


2 lbs mixture of thin sliced yellow and green squash
1 cup sour cream
1 can cheddar cheese soup
1 cup hash brown potatoes
1/4 cup flour
1 cup Italian flavored bread crumbs
1/4 cup butter melted
1 cup shredded cheddar cheese
1 teaspoon each garlic powder, salt, pepper and dried parsley

Spray the inside of the crockpot with cooking oil. Mix the soup and sour cream together, add to the crockpot. Add the garlic powder, salt pepper and parsley, stir.  In a bowl toss the squash and potatoes with flour. Place in the cheese mixture. In a small bowl mixed the bread crumbs and butter. Sprinkle on top. Cook around 7 to 9 hours on low.  Around 30 minutes before this is done add the cheddar on top or until melted.

Variations:
Add 1/2 cup chopped onions
Add 2 cups chopped cooked chicken breasts

Note: Recipes doubles easily.

Monday, October 29, 2012

Homemade Broccoli Rabe Margarita Pizza Recipe




Slices of fresh tomato
fresh basil
olive oil
shredded whole milk mozzarella

In a large pizza pan stretch out fresh dough.  Let rise till doubled around an hour.  Put sauce on top, sliced tomato, cooked drained meat of choice, sauteed broccoli rabe spinkle with mozzarella cheese, grating cheese and drizzle with olive oil. Bake at 400 degree hot oven until cheese if browned and bubbly.

Sunday, October 28, 2012

Pumpkin Raisin Caramel Rum Sauce Shortcake Recipe



3 cups flour
2/3 cup brown sugar plus 1 tablespoon
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup salt
1 teaspoon crystallized ginger
4 tablespoon butter cut up
1 cup solid canned pumpkin
3/4 cup buttermilk
1 egg
3/4 cup raisins
1 teaspoon cinnamon
Heat oven to 400 degrees. Mix the flour with butter till resembles coarse meal. Add the sugar, cinnamon, ginger, baking powder, salt, soda. Gently fold in the pumpkin, milk, whisk in the egg. Stir in the raisins and drop by tablespoons on a parchment lined cookie sheet. Bake 18 to 20 minutes until brown serve with caramel sauce.

Caramel Rum Sauce Topping recipe:
1 cup dark brown sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup rum


Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over shortcakes.

Note:

Easy Version:

Unwrap  15 caramels and place them in a glass measuring cup. Add 2 tablespoon of rum and 1 tablespoon heavy cream or milk. Microwave 2 minutes stir and  drizzle over the shortcakes.

Saturday, October 27, 2012

Roasted Garlic and Potato Clam Soup Recipe

Rich, creamy and two flavors that compliment each other...

6 potatoes, peeled and cut into 1 inch pieces
1 can rinsed minced clams
2 tablespoons olive oil, divided
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoon finely minced celery
1/2 cup fresh finely chopped parsley
6 cloves garlic, peeled roasted  garlic see directions here
3 cups chicken broth
1/2 cup water
1/2 cup heavy cream
1 cup whole milk
salt to taste
Garnish: 
shredded mozzarella cheese
Italian flavored bread crumbs mixed with 2 tablespoons melted butter, toast in the oven in a throw away pie tin for 8 minutes on 400 degree oven
Preheat oven to 425 degrees
Roasted Garlic (for instructions click here)
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with peppers, stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan add potatoes, celery, garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender, blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk, cream, clams and (in season fresh clams minced) add salt to taste, spirnkle with parsley. Top with reserved roasted potatoes, garnish. Garnish with mozzarella shredded cheese and toasted bread crumbs.

Friday, October 26, 2012

Crockpot Chicken Marsala Spinach Pasta Recipe

Here is one we all love in our family, the flavors in the Chicken and
sauce are a perfect marriage with the addition of spinach and pasta.

6 boneless Chicken breasts
1 can beef broth
1 teaspoon Worcestershire sauce
1/2 cup Marsala wine
1 teaspoon garlic powder
1/4 teaspoon each, salt, pepper, parsley, basil
1 pound of sauteed garlic spinach
1 pound pasta boiled by package directions of choice
1 large 16 oz can sliced mushrooms
2 tablespoons butter
Parmesan and Romano grating cheese blend

In a 5 to 7 quart crockpot add the chicken, beef broth, mushrooms, wine, garlic powder, herbs and Worcestershire sauce. Cook until chicken is tender 6 to 8 hours on low.
When chicken is done saute 3 cloves minced garlic in 3 tablespoons of olive oil  saute for1 minute then add fresh spinach, cook until wilted.
In the meantime boil and drain pasta. Toss with 1/2 cup grating cheese and butter.
To serve. Mix the pasta with spinach. Add the pasta to your plate top with chicken, mushrooms and some of the sauce made in the crockpot.

Note:  Add flour to thicken the sauce if you would like a thicker wine sauce just before chicken is completed cooking around 3 tablespoons.

Thursday, October 25, 2012

One Pan Italian Chicken Stew Recipe

Oh yes, the onset of Fall,  all the marvelous smells in the kitchens start. From soups, stews, chili. It's the start of the season, this is the one I make traditionally make first.
Always get me set for the cooler months ahead.

6 to 8 boneless chicken thighs are 4 boneless chicken breasts
1 small can sliced mushrooms
1 large red or green bell pepper
1 zucchini chopped in wedges
1 cup finger carrots
1 stalk fennel chopped fine
3 potatoes cleaned and cut into cubes
1 can cut green beans
1 can sweet peas
1 small can tomato paste
1 can emptied from the peas filled with half water and half red wine (Burgundy preferred)
3 tablespoon olive oil
4 cloves minced garlic
1/2 teaspoon dried oregano, basil and parsley

In a large chicken fryer style pan, saute the chicken till brown on both sides. Add the garlic cook for two minutes. All the the rest of the ingredients, stir together to mix. Sprinkle with salt, pepper to taste and a pinch of cayenne pepper. Add more water just to the edge of the top of ingredients in pan. Simmer on low for around 1 1/2 hour or until the chicken is fork tender. If this starts to dry out add more wine or water.

Serve with homemade > crusty hot Ciabotta bread to dip in this marvelous sauce!

Also another serving suggestion, make some boiled penne pasta and for a heartier meal, scoop the stew on top of the pasta dish, sprinkle with some grating cheese.

Wednesday, October 24, 2012

Baked Chicken Cutlets Recipe


Quick and easy chicken baked in the oven and the taste of fried chicken just healthier~

4 chicken breasts sliced in half
2 eggs beaten
Italian flavored bread crumbs
Flour
ziplock bag
1 teaspoon each garlic powder, oregano, basil, parsley, salt and pepper
1/4 cup grating cheese
olive oil
foil
cooking spray
large deep baking pan

Slice the breasts 1/4 inch thick pieces. Shake in flour. Dip in egg.  In a ziplock bag add 2 cups bread crumbs with seasoning and cheese, shake the chicken in this mixture. Place chicken in a foil lined pan coated with and sprayed with cooking oil. Drizzle with olive oil. Bake on 400 degree oven until browned and crispy on top.


Tuesday, October 23, 2012

Best Upstate NY Apple Galette Recipe


For those of you that know I am from Utica New York, I love this time of year for fresh apples. Actually Mcintosh are my favorite!
Whenever I get the chance to have some New York State apples, it's a treat.  I love fresh apple pie, apple brownies and this fast to put together apple galette. Flaky pastry with the freshest filling!

1 puff package of puff pastry (found in the frozen food section or homemade CLICK HERE)
2 or 3 Mcintosh apples peeled, cored and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup apple jelly or apple butter or other jelly you have on hand
1 beaten egg white
2 tablespooons cinnamon and sugar mixture

Stir the apples in a bowl with the jelly of choice and spices.  Roll the pastry out on a sheet of wax paper. Place the filling in the center. Fold up all the edges to make a circle. Baste with beaten egg white and sprinkle with cinnamon and sugar mixture. Bake at 400 degree hot oven until browned.

If you like this recipe try some other hometown recipes:

Upstate New York Apple Pie
Apple Streusel Cake
Apple Brownies
 Browned Butter Apple Cake
Caramel Apple Cake
Apple Cinnamon Baked French Toast
Spiked Apple Cider
Apple Crisp
Apple Dumplings
Apple Cinnamon Bread Pudding
Apple Cranberry Bread Pudding

Monday, October 22, 2012

Crockpot Sweet Garlic Wings Recipe



3 pound chicken wings
salt and pepper to taste
1 cup honey
2 tablespoons oil
2 tablespoon ketchup
1 clove garlic minced
Sprinkle chicken with salt and pepper.

In mixing bowl, combine remaining ingredients and mix well. Place in slow cooker and pour sauce on the chicken. Cook  on low 5-7 hours.

Sunday, October 21, 2012

Spiked Apple Cider Cocktail Recipe



5 cups Apple Cider
1/2 cup Cinnamon Schnapps
1/2 cup Meyers Rum or other Dark Rum

Halloween shaped ice cubes silcon trays ( I used orange juice for the pumpkins and dark rum for the skulls)

Mix the cider, rum and schnapps together in a large pitcher. Add the shaped ice cubes.  You can make this in a large punch bowl for parties just doubling the recipe.

A nice garnish on the glass would be a sliced apple dipped in caramel with a skewer.

Saturday, October 20, 2012

Pumpkin Drop Cookie Recipe



Here is a great assorted to add to the table and dress up for any occasion or event planned the kids and kid at heart will love this homemade spice cookie that bring the fall alive! Enjoy!
1 cup butter softened
1 cup sugar
1 egg
1 cup pumpkin puree
2 cups flour
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350 degrees.
Mix the butter and sugar in a large mixing bowl. Beat in the egg, spices, flavoring and pumpkin. Add the flour slowly with salt, baking powder and baking soda. Line your cookie sheet with parchment paper.

Drop by teaspoonsful onto the cookie sheet. Add any of the below suggestions for garnish varieties.  Bake for 8 to 12 minutes till browned. Cool completely sprinkle with powdered sugar or frost.

Actually out of all the variations this one got the most praise and is my favorite also look how great the coconut toasted while baking them!
Garnish Suggestions before baking:

Whole pecans or your favorite nuts
Chocolate Chunks, chips to include chocolate, butterscotch, peanut butter or white chocolate
Coconut (it will toast in the baking process, my favorite!)
Chopped Maraschino Cherries
Golden and Dark Raisins
Reeses Peanut Butter Cups chopped or your favorite candy bar cut up
Dried Cranberries
Candy Corn

After baking cool and douse with powdered sugar for the tops or frosting drizzle recipe below.

Recipe for frosting drizzle:

1/2 cup brown sugar
1/4 cup milk
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
pinch of cinnamon

Mix everything (but the vanilla and powdered sugar) together until smooth in a saucepan for 2 minutes. Cool, stir in powdered sugar, add more to desired thickness with vanilla. 

Friday, October 19, 2012

Cheddar Pepper Caulflower Recipe

If you love cauliflower, which I am a big fan of and cheese, this is a great side dish for any meal

1 bunch of cauliflower broken up in small florets cooked added to a 2 quart baking dish (boiled in salt water for 12 minutes)
1 cup Wisconsin sharp cheddar cheese shredded
1 chopped red bell pepper or jalapeno if you like heat
1/2 cup grating cheese
1/2 teaspoon garlic powder, oregano and basil
1 stick of butter
pinch of salt and pepper
1/4 cup crushed butter flavored crackers or panko bread crumbs

Heat oven to 350 degrees. Mix crackers with seasoning and herbs. Melt butter and mix with the cracker mixture. Place the peppers in with the cauliflower and mix together.  Sprinkle the top of the cauliflower with the cracker mixture. Top with the Cheddar cheese and bake until cheese is melted around 25 minutes.

Thursday, October 18, 2012

Crockpot Chicken Pisano Recipe

There's nothing better than coming home to a great hot meal after working all day! Set it and forget it!
Amazing how tender the chicken is not to mention the fresh taste of the sauce.  Almost like a mock chicken Parmesan. No breading. Allot healthier than fried chicken and still with all the taste!

Here's all you have to do:
4 boneless chicken breasts
1 can crushed tomatoes 28 ounce size or 2 pounds of fresh plum tomatoes pureed
2 fresh basil leaves or 1 teaspoon dried basil
1 teaspoon each dried parsley and oregano
1 teaspoon garlic powder
1/2 cup Moscato Red Wine (or other sweet red wine)
1 teaspoon salt and pepper
optional pinch of cayenne pepper
Pasta of choice  boiled to package instructions kept warm set aside(above is spiral macaroni)
grating cheese
mozzarella cheese shredded

In a 5 or 7 quart crockpot, pour in the tomatoes, spices, herbs and wine. Place chicken on top of the sauce stirring to coat. Place on low for 8 to 10 hours.
When you come home from a long hard days work, boil the pasta, drain. 
Place on a plate, sprinkle generously with grating cheese, mozzarella cheese, top with hot tomato sauce. Place chicken on top. Garnish with grating cheese, serve with some fresh crusty Italian bread.

Wednesday, October 17, 2012

Pot Roast Fresh Vegetables Over Fresh Pasta

Here is a comfort food we love, all the vegetables in one pan, melt in your mouth roast and a delcious sauce over  Grandma's freshly made pasta! 
Not an Italian dish but sorta  :)

1 pound fresh store bought or homemade pasta boiled and drained
2 tablespoons olive oil
2 tablespoons grating cheese

2 pounds Chuck Roast or London Broil
1 large cooking oven roasting bag
Seasoning:  1 teaspoon each oregano, basil, parsley, garlic powder, salt, pepper, chili powder
1 tablespoon flour shake in the bag before adding the meat
1/4 cup Moscato wine (I use the red kind)

2 large bell peppers cleaned and sliced
1 cup finger carrots
1 large zucchini sliced in chunks
2 cups green beans
1 cup baby bella mushrooms
1 cup halved grape tomatoes
2 teaspoons minced garlic in olive oil
2 potatoes red sliced in chunks

1 can beef broth
2 tablespoons wondra flour
2 tablespoon olive oil
1/2 cup  Red Moscato wine or White wine

In a large cooking bag, roast the meat to cooking instructions with seasoning. Take roast out and rest. Slice into large pieces and set aside.
In a large deep saucepan or fry pan.  Add olive oil, minced garlic, peppers, mushrooms, zucchini, beans and carrots. Saute in the garlic and oil around 4 minutes stir in the flour mix well. Add the wine, broth and simmer with potatoes until tender around 15 minutes, add tomatoes around 5 minutes before vegetables are done to your liking. Add the meat to this and heat through around 5 more minutes.

In the meantime cook fresh pasta in salted water al dente. Drain, add 2 tablespoons olive oil, 2 tablespoons grating cheese, toss with some salt and pepper to taste. Set aside.

To serve, add some pasta to the dish, top with meat and vegetables, garnish with some parsley and more grating cheese.

Monday, October 15, 2012

Prosciutto, Tomato, Basil Bruschetta

What better appetizer to start off your dinner with than this delicious prosciutto, tomato and basil combination on your baguette bread!  Your guests are going to love you!


 Prosciutto, Tomato, Basil Bruschetta

1 loaf of French baguette bread sliced 2 inches thick pieces
olive oil 
Chopped Plum tomatoes
Fresh basil leaves torn in pieces
1/2 cup chopped prosciutto or bacon
minced garlic

Brush sliced bread with olive oil, ( they sell many flavored oils, I like the basil flavored.) Toast the bread by baking it in a hot at 400 degree oven for 10 minutes, lightly toasted
Spread one side with minced garlic. Top with some chopped tomato and prosciutto. Drizzle with a little more olive oil. Sprinkle with Romano cheese and bake until hot and crispy, around 8 to10 more minutes on 430 degree hot oven. Cool for a minute before eating then garnish with torn fresh basil leaves.

+claudia lamascolo  author

Sunday, October 14, 2012

Halloween Recipe Ideas

A versatile recipe Rice Krispie treats and always a favorite. I decided to use the original recipe and make these pumpkin pops, as usual they didn't last long!
I added the recipe at the bottom of this post.



 
HAPPY HALLOWEEN FROM @WHAT'S COOKIN" ITALIAN STYLE CUISINE~



Some great ideas to make a haunting party!
These are some fun things that adults and kids will love.

Here are some of the ideas past posts and the photo's above:

Store bought powdered donuts, blue frosting eyes, transparent red gel and mini chocolate chip eyes
Halloween cupcake liners, crushed chocolate cookies,  Chocolate pudding and gummie worms....
Green apples, craved out middles filled with peanut butter and garnished with marshmallows
Oranges cut out like pumpkins and filled with fruit cocktail drained
Lime sorbet floating in lime soda

Ideas and more instructions?  CLICK HERE


Refrigerated biscuit dough made into witches broom shapes
Deviled eggs tinted green yolks with strips of red peppers
Mummys made with refrigerated dough and cut up hot dogs
Cookie cutter shapes of graves filled with chicken salad, tuna salad and egg salad tomb stones with Kryptic sayings on them written in cream cheese colored tint
For more INSTRUCTIONS CLICK HERE 

Mini marshmallows ghosts on toothpicks, nutter butter cookies with creepy sayings,
oreo cookie crust with chocolate pudding pie filling

If your in a hurry and want something easy, even if your not a baker,
anyone can make these 1,2,3 cake mix brownies  Click HERE

Cheeseball Pumpkins!

Meatballs with olive eyes, English muffins toasted with sauce, cheese and olives for eyes
Refrigerator dough wrapped hotdogs with mustard eyes mummys.


Baked Caramel Corn or other POPCORN RECIPES
Pumpkin Latte in a Crockpot
Pumpkin Cheese Cake Mix Bars
Give these out for Halloween treats!  These are filled with chocolate fudge.

I love pumpkin seeds but these have an addicting flavor!
Give them a try, they are easy and a healthy snack for you too! 
Click here for the RECIPE
Older Posts and Reruns:


PUMPKIN FAVORITES

For MORE IDEA'S CLICK HERE

HALLOWEEN 2010

HALLOWEEN 2009

Rice Krispie Treats (adapted from the Kellogg Rice Krispie Treats original recipe)

1 10 ounce bag of marshmallows
1 stick of butter
6 cups of rice krispies

In a medium size saucepan melt butter, add the marshmallows still until melted at the krispies and mold into balls. Place a lollipop stick in the center. Decorate with frosting and cut up pieces of candy corns.

Yes I love to make Halloween Foods!
 
 

 
 


Happy Hauntings!

Saturday, October 13, 2012

Claudia's Funnel Cake Recipe




Funnel cakes are fun to make with the kids and also eat! Here in the South, these are popular at feasts, flea markets and other social events. You can make these for your family and friends when having company or a breakfast treat! Check out the photo's how easy these are, all you need is your index finger and a large holed funnel or zip lock baggie to make the design!
 1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
4 large eggs plus 2 whites
Canola oil, for frying or Vegetable
Powdered sugar garnish for the top

Directions
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely mixed in before continuing. Add all egg and beat until mixture is smooth. If it's too thick add a little more water.  Heat about 1 1/2 inches of oil in a heavy pan on medium heat or until placing a drip of batter into the oil starts to sizzle.

Place your index finger over the bottom of the funnel, pour the batter into the funnel, be careful not to have it too high so batter doesn't splatter. In a circular effect spiral the batter in a round formation.

 If you have a portable gas grill these are a great way to raise money for your favorite
Charities by taking premade batter to the outing and a cast iron pan to cook with!
 If you don't have a funnel use a ziplock bag and snip the end.
Remember to keep the batter cold if using in social outings.

Fry on one side around a minute, flip with a spatula. Remove cake from oil, drain on paper towels, and top with powdered sugar. Best eaten while warm.  If your are transporting the batter keep it cold but it can be made ahead of time. These are always a hint at any event especially here in the south!  For other topping suggestions, use a mixture of cinnamon and sugar or sprinkle with miniature chocolate chips...

Friday, October 12, 2012

Baked Ranch Coated Bay Scallop Recipe


A delicious coating and quick delicious way to make scallops for a dinner with some side dishes
 or as just an appetizer.


1 (1-ounce) envelope ranch salad dressing mix
1/2 cup dry Italian flavored bread crumbs or panko style
pinch of cayenne pepper
1 pound bay scallops these are small ones (cook longer for the sea scallops by at least 6 more minutes)
1 egg white beaten with 3 tablespoons water

Heat oven to 350 degrees.

In a plastic bag add the dressing and bread crumbs and spice.

Place the scallops in the egg whites mixture.

Shake scallops in the bread crumb mixture and place on a greased iron baking pan. Bake at 350 until golden browned.

Thursday, October 11, 2012

Quick Cinnamon Roll Recipe

A very quick simple recipe for those on the go! 


1 package buttermilk refrigerator biscuits (package of 10)
melted butter around 3 tablespoons
cinnamon and sugar mixture
powdered sugar, water and butter for frosting

Remove biscuits from the tube, roll them into ropes. Dip them in melted butter, roll into cinnamon sugar then take them into and create a circle. Bake them on a greased or parchment lined cookie sheet on 400 degrees until browned 10 to 15 minutes. Cool. Make a glaze with 1 cup powdered sugar and water to make a thick frosting with a teaspoon of butter. Mix until smooth. Drizzle over cinnamon rolls.

Wednesday, October 10, 2012

Mama's Wagon Wheel Pasta and Peas


Mom always made pasta fun, here is a childhood favorite!


In a food processor add :
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1 sprig fresh oregano
4 fresh basil leaves
1 small sprig fresh rosemary
1/4 cup extra virgin olive oil

Puree in a food processor, till it becomes a fine mixture.

In a large deep sauce pan, add the oil mixture, heat, add:
2 drained (14 to 15 oz size) cans of peas,  the above mixture and saute peas till they start to brown, around 10 minutes

Add:
1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
water if sauce gets too thick to add (around 1 cup)
1 cup of  fresh whole tomatoes or 1lb  fresh plum tomatoes pureed in food processor
All all above ingredients in a large saucepan.
Cook until sauce thickens around 1 1/2 hours on low.
Boil 1 pound of wagon wheel pasta in salt water till al dente to the bite. Drain. Pour sauce over and sprinkle generously with shredded grated Romano Cheese.