Monday, November 26, 2012


Genoa Salami thinly sliced
Capacola thinly sliced
Prosciutto, thinly sliced
Pepperoni sliced
Mozzarella  and Provolone cheese or any of the Italian cheeses
Roasted red peppers
Marinated Artichoke hearts
Mixed Olives
Italian Bread sticks
lettuce of your choice
Italian tuna drained

All of the above ingredients can be used to make an antipasto, or you can pick just the ones you like and arrange as seen below.
Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.

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Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.

Read more:



Pumpkin Spice Pie

2 pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp.  ground cinnamon

2 cups  cold milk

1 Graham Pie Crust (6 oz.)

1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

1/2 cup  Pecan Halves ( I used shaved chocolate instead honey not needed if you used chocolate)

1 Tbsp.  honey

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
Stir1-1/2 cups cool whip into remaining pudding; spread over pudding layer in crust. Top with remaining cool whip.
Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.
sprinkle nuts over pie just before serving.(Or just top with shaved dark chocolate.

One of the best pies I have ever tasted and easy to make.  

Sunday, November 18, 2012

Pumpkin Cheesecake

1 3/4 cups of graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cimmamon
1 stick melted butter

3 8 ounce packages cream cheese, room temperature
1 15 ounce of pumpkin pureed
3 eggs and 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 ground cloves
2 tablespoons of flour
1 teaspoon of vanilla extract

Preheat oven to 350 degrees 
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter, press down into a 9-inch springform pan, then set to one side

For filling:
Beat cream cheese until nice and smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and all spices.  Add flour and vanilla. Beat together until well mixed together.

Pour into crust and spread evenly and place in oven.

Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover and refrigerate for 5hours.

HolidayTiramisu Bowl

1 pkg.  (8 oz.) Cream Cheese, softened

3 cups  cold milk

2 pkg.  (3.4 oz. each) Jello Vanilla Flavor Instant Pudding

1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 48 Nilla Wafer

1/2 cup  brewed strong  Coffee, cooled

2 squares  Bakers Semi-Sweet Chocolate, coarsely grated

1cup  fresh raspberries or strawberries

 Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixesStir in 2 cups cool whip. 
Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers. Top with remaining Cool whip  and raspberries or strawberries. Refrigerate 2 hours.


Corn bread

5 tablespoons of butter (I use unsalted)
Butter for coating you baking pan
3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk (always shake your buttermilk before using in any recipe)
2 large eggs

Preheat oven to 425 degrees and make sure you move your rake to the middle of your oven.  Coat an 8 inch square baking pan with butter.

Melt 5 tablespoons of butter either on stove or in microwave, do not burn butter, then set to one side for cooling

In a bowl, whisk together the flour, and cornmeal, baking powder, baking soda and salt.  In a second bowl whisk together the buttermilk and eggs, add your melted butter.  Add your flour and cornmeal mixture and stir until it is well mixed together.

Pour the batter into the coated 8 inch square baking pan.  Bake your 20-25 cornbread until it begins to golden brown.  Serve hot from the oven or cooled. 

Check your cornbread by inserting a toothpick in the center, when it comes out clean its done

Broccoli Casserole

 1 pkg. Stove  top Stuffing Mix for Chicken

2  pkg.  (10 oz. each) frozen broccoli florets, thawed, drained

1 can  (10-3/4 oz.) Campbells condensed cream of mushroom soup

 1 cup  Cheese Dip
Preheat oven to 350
Make the stove top stuffing as noted on package, use 3 tablespoons of butter. Mix in broccoli florets, condensed cream of mushroom soup and cheese dip into a 2 quart casserole dish that has been treated with cooking spray, top with the stuffing mix and then bake for 30 minutes.

I use stove top mix for many of my own dishes, I love it in meatloaf as well and add it instead of breadcrumbs.

Holiday Rum Balls

1 cup of your favorite vanilla wafers
1 cup of confectioners sugar
1 1/2 cups of chopped pecans
2 tablespoons of cocoa
2 tablespoons of light corn syrup
1/4 cup of rum
1/2 cup granulated sugar

Combine well crushed wafers, confectioners sugar, 1 cup pecans, and cocoa, add corn syrup to the mixture, and rum and mix really well

Shape into i-inch balls, roll half in granulated sugar and remainder of 1/2 cup chopped pecans.

Store in refrigerator in an airtight tin.

Brown Sugar glazed Carrots

Maria's Cranberry Sauce

1 12 ounce bag of fresh cranberries
1 cup of granulated sugar
1 cup of water or 1 cup of orange juice

Combine water and granulated sugar in a medium saucepan in medium heat.  Bring these ingredients to a boil, add cranberries, and continue to let boil.  Reduce the heat to low and boil slowly for 10-15 minutes. Watch and stir occasionally.  Cover and cool completely at room temperature.

Refrigerate until ready to serve

Baked mashed Potatoes

  • 5 pounds Yukon gold or Russet potatoes
  • 1 1/2 sticks softened butter salt free
  • 1 1/2 (8-ounce) of  cream cheese, softened
  • 1/2 cup of  half-and-half
  • 1/2 cup light cream
  •  Black ground pepper
  • Salt optional
Preheat you  oven at 350
Peel the potatoes and rinse in cold water. Cut the potatoes in fourths lengths and place potatoes into a large pot, cover with water and boil over medium heat, bringing to a boil cooking until fork tender, 25 to 30 minutes.

Drain the potatoes in collender, and then turn them back into the pan. Turn to low heat, mash the potatoes with a potato masher; notice that steam is being released while you mash for about 5-7 minutes. Remove from stove and add the butter, cream cheese and half and half, then sprinkle in remaining seasonings.  Stir well, if mashed potatoes is stiff, add some milk to thin it, also check your potatoes and season as needed

Fold the mashed potatoes into a buttered  serving dish.  Cover the mashed potatoes with foil and bake in the oven for 10-15 minutes, remove the foil baking another 10 minutes.  Serve hot from oven to table.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter.