Potato Chip Cookies

These were so easy, we feel almost guilty blogging them! However, they were so tasty, we couldn't keep them from you. Shortbread cookies with potato chips crumbled into them--that's it! You can make them into cookie balls, or flatten into the pan for a traditional cookie shape. 

Ingredients:

• 1 package of shortbread cookie mix
• 1 lb. of butter or vegetable shortening
• 1 cup of crumbled potato chips

Weapons of choice:

• Two cookie sheets or baking pans
• 1 medium mixing bowl
• 1 teaspoon

Directions:
Prepare shortbread cookie mix per the package's directions: we used one package of vegetable shortening, and using our hands, mushed it together with the shortbread mix. Add potato chips and mush together again.

Using a teaspoon, drop rounded dough onto sheet. You may leave them rounded, or press down for a flatter cookie shape. Shortbread is a dry dough, and does not flatten out on its own, while baking.

Bake at 375 degrees for 8 minutes, or until slightly tanned around the edges.

Pasta: Quick, Light, Fresh, and Healthy

This healthy pasta dish is tossed in olive oil, and other fresh ingredients. Add salt and pepper to taste, and serve with a side salad or whole wheat garlic bread. Whole wheat noodles are high in fiber, and much healthier than traditional, starchy durum wheat pasta. However, if flavored with Italian seasonings, you'll hardly notice the difference, and your waistline will thank you for it! In fact, with the calories saved, you'll have room for dessert, or a nice glass of wine. 

Ingredients:

• Whole wheat pasta noodles (1/2 a package)
• 3 Roma tomatoes (diced)
• Fresh basil (3 large leaves)
• 1 garlic clove
• Olive oil
• Salt
• Pepper
• Dried Basil

Weapons of Choice:

• Medium sauce pan
• Medium skillet
• Spoon
• Noodle scoop

Directions:
Fill sauce pan with water and bring to boil. Add a bit of salt and olive oil to the water, then add noodles. Cook until al dente. Drain well.

On medium heat, saute' garlic in olive oil in skillet until lightly browned. Increase to medium-high heat; add tomatoes and cook five minutes, or until tomatoes soften. Add basil and cook until lightly basil lightly softens. Add noodles to skillet and toss with a bit more olive oil. Add salt, pepper, and dried basil to taste.

Add fresh grated Parmesan cheese, and serve with side salad, or whole wheat garlic bread.

*Pair with our yummy Fresh Mozzerella Salad!

Chicken Sausage Jambalaya

This is an easy, yet savory jambalaya with not too much heat. Seasoned to taste with with black pepper, red pepper flakes, and chili powder, you can add as little, or as much heat as you like. Serve over cornbread, and you're sure to be a hit with this mellow version of one of N'awlin's favorite dishes. 

Ingredients:

• 3 chicken sausage links (already cooked/frozen)
• 1/2 green bell pepper, chopped
• 4 small tomatoes, chopped
• 1 brown onion, chopped
• 1 clove of garlic, chopped
• One can of red kidney beans (drained)
• 1 can of butter beans (drained)
• 2 chicken bouillon cubes
• 4 cups of water
• Parsley
• Thyme
• Chili powder
• Red pepper flakes
• Black pepper
• 1 box of instant rice
• 1 tsp. of Wochestershire sauce
• 2 tbsp. of butter or margarine
• Olive oil

Weapons of Choice:

• One large skillet
• One medium sauce pan
• Wooden spoon

Directions:
In sauce pan, bring to boil 4 cups of water. Add sausage and allow to cook until thawed. Add chicken bouillon cubes to water. Stir until bouillon dissolves.Remove from heat and set aside.   

In large skillet, saute' garlic until slightly browned. Add onion and cook until slightly tender. Add butter and instant rice to skillet. Allow rice to slightly brown. Add the water from the pot of sausage links to the large skillet of rice. Add bell pepper, and tomatoes to skillet. Allow to cook down for 20 minutes. 



Dice sausage. Add sausage to the rice skillet Add just a dash of black pepper, red pepper flakes, chili powder, thyme, and parsley. Add more of any seasoning, if desired. Add kidney and butter beans. Add Worcestershire sauce.  

Stir for a few minutes to heat through. 

Serve with corn bread or muffins. 




*Quick and yummy corn bread:

• 1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)
• 1 can of creamed corn
• 2/3 cup of water
• Honey
• 12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.

Oatmeal Chocolate Chip Cookies

These are gooey oatmeal chocolate chip cookies with a "secret ingredient". These oatmeal cookies are a slight variation from the traditional recipe: they contain corn flakes (shhh)! This changes the the texture, so these cookies are gooey with a slight crisp. Make them for family and friends, and we promise you they will be commenting on how your oatmeal cookies are sooo delicious, yet they can't quite put their finger on why. 

Ingredients:

• 1 package of vegetable shortening (preferably butter flavored)
• 5 tablespoons of water
• 1 cup of packed brown sugar
• 1/2 cup white granulated sugar
• 1 1/2 cups of flour
• 1 teaspoon of salt
• 2 large eggs
• 1 tablespoon of vanilla extract (maple extract optional)
• 2 tablespoons of ground cinnamon
• 1/2 package of semi-sweet chocolate chips
• 2 cups of oats
• 1 cup of sweetened corn flakes (we recommend Special K Vanilla Almond)
• See bottom of page for other optional ingredients

Weapons of Choice:

• 1 large mixing bowl
• 1 large plate
• Electric mixer
• Mixing spoon or whisk
• 4-cup measuring cup
• 1 zip lock bag
• Rolling pin or large mug
• 1 Teaspoon or table spoon (for measuring dough/cookie size)

Directions:
Preheat oven to 350 ºF. 

Combine vegetable shortening, 2 tablespoons of water, brown sugar, and white sugar in your large mixing bowl. Mix well, until creamy.  

Next, add 1 tablespoon of vanilla extract and two large eggs. Beat well. 

In your measuring cup, combine flour, cinnamon, baking soda, and salt. Mix well. Gradually add flour mixture to the large bowl, mixing well as you add flour mixture. 

Measure 1 cup of cereal and add to the zip lock bag. Using a rolling pin (or mug) crush the cereal until the crushed pieces are approximately the same size as the oats. 

Incorporate oats and crushed cereal into dough mixture, and using your large spoon or whisk, mix well. If mixture seems too stiff, you may add a few more tablespoons of water. 

Next, add 1/2 bag of semi-sweet chocolate chips. Mix well. 

Using a teaspoon (or tablespoon, depending on how large you like your cookies) drop rounded balls of dough onto a greased cookie sheet, or non-greased cooking stone:

Bake at 350  ºF.  for 15-20 minutes, or until edges are just slightly browned. 

Let cool for about 10 minutes, then transfer to large plate. 

*Important: make sure all ingredients are added gradually--mixing well--as indicated above. This ensures your cookies will turn out moist and gooey. 

**Optional ingredients: 

• Raisins
• Walnuts 
• Almond extract
• Coconut

Black Forest Cake Chambord

A delicious, easy to make Black Forest Cake with Chambord Raspberry Liquor. 'Nuff said. 

Ingredients:

• Chocolate cake mix (I like Duncan Hines Triple Chocolate cake mix)
• One can of tart cherry pie filling
• 1 1/3 cup of water
• 3 large eggs
• 1/3 cup of oil
• 1 pint of heavy whipping cream
• Vanilla extract (4 teaspoons)
• 1 Vanilla bean
• 3 packets of low-calorie sweetener (Splenda or Equal)
• Chambord (or other berry liquor or brandy)

Weapons of choice: 

• 1 large mixing bowl
• One medium mixing bowl
• Electric mixer
• Wire Whisk
• Two round cake pans, greased
• One large plate

The Cake:
This cake mix comes with two packages: one is the mix, and the other is a chocolate filling. I combine both packets into one bowl and mix with 1 1/3 cup of water. You can separate and prepare both chocolate mixes like the box instructs, but combining the two makes for an extra chocolaty and moist cake. Add three eggs and 1/3 cup of oil and mix well with a whisk or fork. Pour equal parts of the mixture into the two greased baking pans. Bake at 350 degrees for about 30 minutes,  or until toothpick comes out clean. Let the cakes cool for about 20 minutes. 

Whipped Cream Icing:
Pour the pint of heavy whipping cream into a medium bowl. Add vanilla, packets of sweetener, and the scraped insides of one vanilla bean. Beat on low until frothy. Taste test to make sure the icing is to your liking. Add more vanilla and sweetener, if desired. Increase mixer speed to high until stiff peaks are formed.

Layering the cake:
Flip one cake pan and carefully remove cake. Place upside down on a large plate. Using a fork or knife, puncture the cake several times. Pour about a half of a cap full of Chambord over the layer. 

Add most of the cherries from the can to this layer. Some cooks prefer to strain the cherries so that the cake looks neater, however, I think the cherry syrup makes the cake taste that much better. It may run over the sides of the layers, but this part is up to you. Be sure to save a few heaping tablespoons for the top of the cake. 

Add half of the bowl of whipped cream on top of the cherry layer. Spread evenly. 

Take the next cake, flip the pan upside down, and carefully remove from the pan. Flip this layer upside down and place back into the cake pan. Again, puncture the cake and add another 1/2 cap full of liquor. 

Flip the layer right side up and place on top of the other layer. Add the rest of the whipped cream, and garnish the top with the remaining cherries. 

Chill, serve, and enjoy!

Baked Rotini in Vodka Sauce

Ready for a new pasta dish from the Saucy Sicilians? This tangy vodka sauce is Southern Europe meets Eastern Europe! Just like when my Grandma Josephine Foti (Sicilian) met my Grandpa John Levendoski (Polock). The two collided, and the rest is history. We have red wine, and Polish vodka, saucing it up in this yummy pasta dish. Serves six big Italians, or eight skinny Polocks. 

Ingredients:
Two packages of Rotini pasta (we used whole wheat for a healthier dish)
A bunch of fresh basil--sliced (4 large leaves, or so)
3 cloves of garlic--sliced
One brown onion--chopped
One pint of heavy cream (not low fat--use the good stuff)
Fresh grated Parmesan (we said "healthier" not "healthy")
Olive oil
2 lbs (cans) of crushed tomato
1 small can of tomato paste
One jar of sun dried tomatoes (drained)
Ground dried basil (because it looks pretty)
Red pepper flakes
Garlic salt 
A bottle of red wine...and maybe a wine glass 
A bottle of vodka...and maybe a shot glass 

Weapons of Choice:
Large dutch oven
Large Sauce pan
Medium pot 
Sauce spoon
Measuring cup
A kitchen with an oven (ha ha)

The Sauce:
Add olive olive to sauce pan. On low heat, saute' garlic until slightly browned. Increase to medium heat, then add chopped onion, and maybe a little more olive oil. I like olive oil...so add more. Saute' onion and garlic until onion softens. Add the basil. Stir some more.

Add the can of tomato paste and "fry" the ingredients together. Why fry? Because Grandma Josephine said to, that's why! This makes a wonderfully tangy base for your sauce. Next, reduce the sauce with red wine. I add about a cup of wine, then cook the ingredients down, then add another cup, then drink a cup. 

Cook the ingredients down again, and then add one half of one of the cans of crushed tomato. Stir until sauce darkens a bit, then add the other half. Add about a cup of vodka to the sauce. Stir for about a minute, then add the other can of crushed tomato with another half cup of vodka. Do a shot. 

Let the sauce cook down for about ten minutes, then add the heavy cream. 

Add a dash or two of red pepper flakes, basil, and garlic salt to taste. Let the sauce simmer on low heat for about an hour. Clean the kitchen. Clean the knives when you sober up.

The Noodles:
Boil them no more than 5 minutes as they'll also cook in the Dutch oven. 
Drain, then stir some sauce in with the noodles; coat them well.
Stir in at least 1/2 of the jar of sun dried tomatoes...what the hell, add the whole jar. 

Putting the Dish Together:
Use a ladle and cover the bottom of the Dutch oven with a layer of sauce. Add half of the pasta. Add as much grated Parmesan as you like. Add another layer of sauce, then pasta, then more sauce, then more cheese. 

Have another shot. 

Bake for 1/2 hour at 350 degrees. Clean the kitchen again. 

Serve with a side salad, and maybe sour dough with vinegar and olive oil. I like olive oil...

Mangia! Mangia!
or
Jeść! Jeść!

Sourdough Breakfast Loaf

Tired of veggie omelets? Try this scrumptious sourdough loaf instead! We promise this breakfast loaf is even yummier than it looks. Serve with a side of oven roasted red potatoes, home fries, or an English muffin.

Ingredients:

4 large sourdough bread slices

6 eggs

1/2 cup of grated parmesan cheese (set aside a small handful to sprinkle over the top)

1/2 cup of cheddar cheese, broken into small chunks

2/3 cup of milk

One large red bell pepper

2 green onion stalks

5 large basil leaves

One large handful of baby spinach leaves

One tbsp. of olive oil

Garlic salt

Pepper (to taste)

Weapons of Choice:

Casserole dish (9" x 13")

Large mixing bowl

Wire whisk

Measuring cup/spoons

Preheat oven to 350 degrees.

In a large bow, whisk eggs and milk until fluffy. Tear sourdough slices into small pieces and add to egg mixture. Using your hands, mix and squeeze the sourdough pieces until they completely absorb the egg mixture. Sourdough pieces will get mushy and break down.

Chop bell pepper, green onion, basil, and spinach and add to egg mixture. Mix well. Add cheese--mix again.

Add olive oil, a pinch of salt, and pepper to egg mixture. Mix well.

Pour mixture into casserole dish and sprinkle the rest of the parmesan cheese over the top.

Bake for about 1/2 an hour, or until the sides of the loaf are  golden brown, and the middle of the loaf passes the "toothpick test".  

Serves 8.

Spinach Lasagna Rolls with Creamy Sun Dried Tomato Sauce

Spinach lasagna rolls with a creamy sun dried tomato sauce. Need we say more?

 

 

Ingredients:

9 lasagna noodles

Filling:

8 oz. Ricotta cheese

2-3 Tbs. cream cheese, softened

8 oz. chopped spinach (fresh or frozen)

2 egg whites

1/4 cup softened sun dried tomatoes, chopped

1/2 tsp. minced garlic

Sauce:

2 Tbs. olive oil

3 Tbs. flour

2 cups milk

2-3 Tbs. cream cheese, softened

1/2 cup grated Parmesan

3-4 fresh basil leaves, chopped

3-4 Tbs. soften sun dried tomatoes, chopped

Garlic salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees. Boil lasagna noodles in a 3 quart pot until "al dente"; drain and lay out on paper towels.  While noodles are cooking, prepare filling by placing all ingredients in a large bowl and stirring until well combined.  As noodles are cooling, prepare the sauce.  In a large sauce pan, heat olive oil and add flour. Cook flour for a few minutes, or until lightly browned.  Add the milk slowly, a little at a time, while whisking out any lumps. Whisk in the cream cheese and Parmesan until sauce is smooth, then add the remaining ingredients. (If sauce seems too thick, feel free to whisk in more milk until desired consistency.)

Lay out noodles on a flat surface and spread about 3 tablespoons of the filling across each noodle.  Roll the noodles up and place in a greased baking dish, open side down.  Pour sauce over lasagna rolls, making sure noodles are covered with sauce.  Sprinkle a light layer of Parmesan cheese over the top and bake uncovered for one hour.

Tiramisu Trifle

Like revenge, tiramisu is a savory dessert best served cold. Unlike traditional tiramisu (prepared with ladyfingers), our version of this Italian favorite is prepared with a large angel food cake and layered into a Trifle dish. Paired with your favorite coffee, or a good cup of espresso, this light and luscious trifle will be a perfect ending to any Italian meal. 

Ingredients:

6 egg yolks

3/4 cup of white granulated sugar

2/3 cup of milk (non-fat or low-fat is fine)

1  1/4 cups of heavy whipping cream

2 teaspoons of vanilla extract (can also use vanilla bean--2 pods, scraped) 

1 lb. of mascarpone (if you can't find mascarpone, 8 oz. of whipped cream cheese mixed with 8 oz. of ricotta cheese works well)

1 cup of espresso or strong-brewed coffee (cooled to room temperature)

2 (or 3, …maybe 5...6) tablespoons of dark rum

1 large angel food cake

Unsweetened cocoa powder (approximately 4 tablespoons)

2 pieces of dark chocolate (70% cacao works well)

Weapons of choice:

Large Trifle Dish

Medium sauce pan

Electric mixer

Wire whisk

2 medium bowls

Measuring cup

Fine mesh strainer (small)

Large bread knife

Grater

Measuring spoons

Icing spreader

Directions:

Brew 1 cup of espresso, and set aside to cool.  

On medium heat, in medium saucepan, whisk together egg yolks and sugar until mixed well. Add milk and whisk over medium heat until mixture starts to gently boil. Don't stop stirring heated mixture; you don't want an omelet. 😆 Continue to stir the boiling mixture for another minute. Remove from heat. Pour mixture into a medium bowl and place in refrigerator for about an hour.

In the other medium bowl, combine heavy whipping cream and vanilla. Using the electric mixer, whip mixture until stiff. 

Add the 1 lb. of mascarpone to the cooled egg yolk mixture and whisk until smooth.

Add rum to cooled coffee and stir. 

Layering your cake:

First layer:

Using a large bread knife, slice the angel food cake in half, lengthwise. Place one half of the angel food cake (sliced side up) into the trifle dish. Lightly press the cake into the dish. Drizzle half of your coffee/rum mixture over the cake. The sliced side will absorb the liquid nicely.

Second layer:

Add half of the mascarpone/egg yolk mixture to the cake layer and use icing spreader spread over the entire surface. 

Sift evenly 1 tbsp. of cocoa powder over mascarpone/egg yolk layer. 

Add second half of angel food cake layer, sliced side up. 

Repeat layers as above with the espresso/rum,  mascarpone mixture and cocoa powder. 

Using your icing spreader, carefully spread whipped cream over mascarpone and cocoa powder layer. 

 

Refrigerate for at least 4 hours, or until set.

Before serving, sift cocoa powder through fine mesh strainer evenly over whipped cream layer. 

Grate chocolate over top (optional)

Cheesy Spinach Artichoke Dip

Just in time for Independence Day! This cheesy spinach artichoke dip will be a big hit with the firework fanatics. Serve with Melba toast, pita bread, or tortilla chips. May I recommend colored tortilla chips for a more festive look? 

5 Large packets of chopped frozen spinach--defrosted and drained

2 cans of quartered artichoke hearts--drained

2 small cans of sliced water chestnuts--drained

2 white onions--diced

1 button of garlic--sliced

2 cups of freshly grated parmesan cheese

2 8 oz. packets of low fat cream cheese--softened

2 pints of plain, low fat Greek yogurt

Olive oil

Fresh cracked ground pepper

Garlic salt

Weapons:

Large skillet

Large Dutch Oven (preheated with oven if cast iron)

Cooking tongs

Cooking spoon

Scraping spatula

Oven preheated to 400 degrees.

1. Drizzle olive oil  into skillet until well-coated. Sauté garlic until lightly browned. Add onions and sauté until caramelized. Add the 5 packets of spinach. Toss well with tongs until heated through (spinach will become limp). Add cream cheese (one package at a time) and using your spoon, mash into spinach mix, allowing to fully melt. Add the 2 pints of Greek yogurt. Stir until thoroughly heated.  Add parmesan cheese and stir until cheese completely melts throughout mixture.
2. Remove from heat and add the artichoke and water chestnuts. Mix well.
3.  Add salt and pepper to taste.
1. Note : parmesan cheese is a salty cheese, so you shouldn't need to add much salt.

4. Scrape spinach mixture into preheated Dutch Oven and place back into  oven for 30 minutes, or until hot and bubbly.  Serve immediately.
    

*You may prepare this dip the day before serving; just refrigerate. Pop it in the oven for about 45 minutes before serving.

**This recipe will serve 12. To serve a family of 5, cut the recipe in half. 

***You may substitute 5 large bags (or heads) of fresh spinach. We use frozen because it is already pre-cooked and pre- chopped. Most frozen spinach is flash frozen, so it won't lose its bright green color when cooked.  Fresh spinach will darken.

Enjoy!