8 Ounces Semi Sweet Chocolate Chips
6 Tablespoons Butter
2 Tablespoons Frangelico
1/3 Cup Powered Sugar
Desired Decorations
Melt chocolate and 2 tablespoons butter in a double boiler. Remove from heat when melted.
With electric mixture with whisk attachment, blend remaining butter, sugar and fangelico until light and fluffy.
Place mixture in a bowl and refrigerate until hard, about 1 hour. Take mixture and roll into balls about 1 inch in size. Roll in desired decoration and refrigerate until firm. Allow truffles to become room temperature before serving. Enjoy<3
Bella’s Fried Shrimp
1 Pound 16-20 Shrimp
1/2 Cup Flour
2 Eggs
1/2 Cup Milk
1 Cup Italian Style Bread Crumbs
1/2 Cup Panko Bread Crumbs
2 Tablespoons Pecorino Romano Cheese
Oil For Frying
Cocktail Sauce:
1/2 Cup Ketchup
3 Tablespoons Prepared Horseradish
1 Tablespoon Fresh lemon Juice
Pinch Salt and Pepper
Take the shells off the shrimp leaving the tails. Place flour into a bowl and coat the shrimp with flour. In a separate bowl add egg and milk and mix together. Dip shrimp into egg mixture. In the last bowl mix together bread crumbs and cheese. Coat shrimp with the bread crumb mixture.
In deep fryer or oil in a pot on the stove, heat oil to 350 Degree. Fry shrimp in batches, to not over crowd the fryer. Fry the shrimp 3-5 minutes or until the shrimp turn pink and the breading is golden brown.
Mix together all Cocktail Sauce ingredients together serve along side of shrimp.
Serves 3-4
Bread is my weakness! A meal is not complete unless there is some kind of bread served ….in my eyes. Lucky for me there has been many new recipes being created using bread as a main ingredient. Bread isn’t just for the side anymore…It the main feature! Cooking with and making recipes from just bread is a old Italian tradition and a new favorite for many! So lucky for me! I had some frozen stuffing from thanks giving…Look what I made! It was outstanding! I made more stuffing just so I could make this soup AGAIN!
Thanksgiving Side Soup
Drizzle Olive Oil
1 Onion-Diced
2 Celery Ribs-Diced
1 Carrot- Sliced
2 Cloves Garlic-Diced
Pinch Salt And Pepper
1/2 Teaspoon Thyme
1/2 Teaspoon Sage
2 Cups Prepared Stuffing
1 Package Frozen Corn
10 Cups Chicken Broth
1 Cup Cream
In a soup pot drizzle oil and saute onions, celery, the carrot and garlic for about 5-7 minutes on medium low. or until soft not brown. season with salt, pepper, thyme and sage.
Add in remaining ingredients except the cream. Simmer soup for about 20 minutes. Warm cream up in a small pot, then add to the soup. Continue to cook for another 5 minutes. Serve. Enjoy!
Finishing of all leftovers from our thanksgiving and I am still counting my blessings. I am thankful for my family, my girls, the hubby and friends that have become family. My favorite part of Thanksgiving is the leftovers and the moments shared.
The Leftover Thanksgiving Sandwich
The leftovers are serous business! There is soup to be made and turkey bakes to be assembled, stocks to be simmered and sweet potatoes to reinvent. But the sandwich…. The simple delicious , roll your eyes to the back of your head sandwich is what I am truly thankful for! It’s an art, first you take your left over bun that you served at Thanksgiving Dinner. First layer is the turkey; the next layer is the stuffing, then the mashed potatoes, topped with cranberry sauce. Warm up gravy and dip the sandwich into that warm gravy with every wonderful bite! Enjoy!!!
The turkey soup is almost as important. It’s the ritual of sitting down and reflecting on the things that you are thankful for during this past thanksgiving. I am truly blessed with the wonderful people in my life. I am thankful for Leftovers!!!! The art to turkey soup is, make a great stock, keep the soup simple, sprinkle pecorino romano cheese on top. Last, get really good Italian crusty bread, for dipping.
Hope everyone had a blessed and thankful, Thanksgiving <3
Just winding down from a whirl wind of activities… One being the annual Orchard Weekend the entire family tries to attend. Well if your from NY, you know the past weekend was not Orchard Weather. But the weekend was not a bust. We all were snowed in together- all 35-40 of us and we had a blast!! Not to mention the large amount of food everyone enjoyed all weekend. My family always brings amazing food and desserts along, and one of the great dishes we shared this weeeknd was this Real BAKED Potato Soup!
Charlotte brought this wonderful soup for the weekend, that we all enjoyed! Plus, she knows my involvement with RWOP (Real Women of Philadelphia) and there are 2 kinds of cream cheese in this soup! Not only is she a good cook, she is a sweetheart as she also plans to share this with RWOP – the Touch of Giving Campaign for Feeding America. By submitting this picture, she will raise 100 meals for doing so. Thank you Charlotte for sharing with us your wonderful soup recipe and for your big heart<3
Real BAKED Potato Soup
While potatoes are baking, fry bacon in medium frying pan. Remove bacon and set aside to cool on paper towel and then crumble. Drain out most of the grease out of the pan. Sauté onions in bacon grease until caramelized then add garlic and sauté until soft.
In a large pot, add broth, butter, salt, pepper, onions and garlic, bring to a boil, and then lower to a simmer.
After potatoes are cooked let cool enough to peel off skin and then cube and add to the pot.
Use a hand blender and blend until creamy, leaving some of the potatoes slightly chunky. Let simmer for 15 minutes. Add cream cheese and cheese blend until cheese is melted. Then add in the bacon.
Simmer for at least 15 minutes, and enjoy!
I have had many comments on my egg white and tomato eating healthy recipes. So I am going to add one more for the season,as my fresh from the garden tomato season is slowly coming to and end. I have to share that this healthy eating has worked and I am down 8 pounds. This tomato egg white recipe truly is one of my favorites. Very impressive looking, don’t you agree…
Pouched Egg White Stuffed Tomato
Preheat oven to 350 degree. Cut the top of the tomato oof cutting slightly into the tomato to make a well to hold the egg white. Sprinkle top with cheese and cook for about25 minutes or until tomato is soft.
In a small pot, bring water to a boil. Place eggs in a bowl first then add to boiling water. Using a spoon in the pot to hold the egg whites together as they cook. Cook for a couple of minutes or until egg is cooked then remove with slotted spoon. Place egg on top of the cook tomato. Sprinkle with chopped chives, season with salt and pepper if desired and serve. Enjoy<3
Mangled Brain Chowder
In large pot on medium heat add butter and oil and cook the onion, carrot, celery and garlic until just turning soft. Stir in flour and continue to cook another minute. Whisk in chicken broth, sherry. Add the beans and corn then season with dill, chives and salt and pepper to taste. Simmer soup for about15- 20 minutes. Add in heavy cream and avocados; bring soup up to small simmer to thicken.
Meanwhile; in a small saucepan add two cups water and 6 drops green food coloring. Place the roman noodles in green water and heat up and then turn heat off. Soak noodles in green water until the desired color is reach. Drain.
Pace soup into serving bowl, add dyed noodles on top and serve.
To make face on pumpkin optional:
Avocado skins for the eye brows
Olives for the eyes
Sliced tomato for the mouth
Extra dyed noodles for the throw up
Warm Strawberry Cheesecake Sticks with Warm Chocolate Sauce
Baste tops with remaining butter and sprinkle with remaining sugar and Graham cracker crumbs. Place cheese cake rolls on parchment paper lined cookie sheet seam side down.
Place in preheated oven and cook for 10- 12 minutes, or until crispy and lightly brown. Remove from oven and cool on wire cooling rack, just to be able to handle.
Meanwhile; take your chocolate into a microwave safe dish, and microwave in ten second intervals, stirring at each time, until chocolate is melted and smooth. Then stir in the remaining cream cheese original and coffee, until smooth. Place cheesecake sticks on platter alongside chocolate dipping sauce. Serve. Enjoy<3
School is starting and time to try to get some thing in the kids before they run out the door. I usually make bread, so they can grab and run. They need something for brain power. This bread is the perfect morning meal. Make french toast with this, when your not in a rush, it’s wonderful!
Walnut Craisins Bread
You can also serve a slice with fruit and make a special breakfast or brunch for anytime. This was our first day of school send off breakfast. I added some fruit dip, which is cream cheese and fluff! So easy and it makes this not fuss breakfast even more special.
Preheat oven to 350 Degrees.
In large bowl mix together Flour, baking soda, baking powder, salt, sugar and cinnamon.
Then add the wet ingredients; egg, melted butter and milk. Fold in craisians and nuts.
Place in greased and floured 8 inch loaf pan.
Bake for 1 hour, or until tooth pick comes out clean when inserted into cake. Cover with foil if your top starts to brown too much.
Remove from oven and let cool on wire rack. As soon as it’s cool enough to handle, remove from pan and continue to cool. Enjoy<3
We decided it was Italian all the way for this meal we planned on making together. So me and my sous chef took tomatoes and eggplant from the garden and were cooking for hours. We had a great time and my sous chef amazed me with her cooking skills.
My niece was hard at work peeling eggplant
Peeled A LOT of tomatoes, that I blanched.
Her fingers were wrinkly when she was done.
On to the home made pasta, I showed her once and then she made the rest! Amazing!
The menu was home made sauce from garden tomatoes. Homemade ravioli, half cheese and half mushrooms. Fettuccine. We never photographed the finished product we were busy having too much fun and we were HUNGRY! It has always been a pleasure to cook for her, because she eats very well and almost anything. But now that she older we cook and eat very well together <3
