Scallops

1 1/2 tablespoons salt free butter
1 teaspoon of garlic oil
2 slices of Proscuitto chopped
24 Large Scallops
1 shallot chopped
4-6 tablespoons of mustard
3/4-1 cup of heavy cream
2 tablespoons of chives
2 tablespoons of parsley

Melt butter and  heat oil on low heat in a large saute pan, begin to saute Proscuitto until crispy but not burned, remove and set to one side.

Pat scallops dry, to prevent oil spitting back at you, and saute until golden.  Remove the scallops from the pan and cover to keep warm.  In the same pan add, shallots and saute until soften, use more oil if it becomes reduced.  Add mustard and stir for about 40 seconds lightly whisk in the heavy cream together with the mustard mix.  When nicely blended add the proscuitto and Scallops and all juices.

Warm slowly and season to taste with salt and pepper if desired, sprinkle with chives and parsley.

Seafood Marinara Pasta

2 1/2 tbsp virgin olive oil
3 medium garlic cloves, minced
1medium onion, chopped
1/2 cup white wine
1/4 tsp ground pepper 

12 mussels washed and cleaned
1 can baby clams, drained and save liquid
small calamari 2 to 3 (optional)
16 small to medium shrimps washed and cleaned
20 small scallops washed and cleaned
1 can of ground tomatoes  (28 ounces)
1 lb spaghetti 

 In large saucepan heat oil on medium heat, add garlic,onion,  cook for 4 minutes until light golden, add tomatoes sauce.

 Add wine, pepper and 1/3 cup clam juice bring to a mild boil. Lower heat to low and simmer 15 minutes, slowly add scallops, shrimp, calamari cook 4 minutes, add mussels cook until they opened. 

Pick out and discard mussels that do not open.

In a large pot bring  to boiling water, cook pasta about 7 minutes, until tender but firm. Once cooked put pasta in a deep bowl and pour Seafood Marinara over the pasta and serve hot with Italian bread, or garlic bread.   Enjoy!

Makes 4 servings

Italian Sausage and Vegetables

2 lb. Italian  sausage (mild and hot)
1 can (28 oz) tomatoes
1 large green bell pepper, sliced into thick strips
1 large red bell pepper, sliced into thick strips
4 large potatoes, sliced
6 large mushrooms, sliced
1 large onion, sliced
1 1/2 teaspoon garlic powder
1 1/2 teaspoon fresh basil
1 teaspoon oregano

1 teaspoon parsley

1  medium roasting pan


In medium  frying pan cook  Italian sausages in olive oil until browned, then add to roasting pan

Next cook in frying pan,  red  and green peppers in olive oil browned, then turn into roasting pan

Next cook in frying pan, add and cook the potatoes in canola oil until golden browned, turn into roasting pan

In fry pan,  cook the onions and mushrooms in olive oil until browned, add to roasting pan

Once all  ingredients from above  are all in the roasting pan,  mix well in all the spices let stand for about 10 minutes then bake in  oven for 15-20 minutes for 350 minutes.

Serves 4  (This can be poured over cooked rice or pasta)

Pasta with Peas and Prosciutto

3 tbsp unsalted butter
1 small onion, sliced thinly
3 medium clove garlic, minced
2 1/2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard2 cups of Prosciutto or cubed cooked ham
1 cup frozen peas

12 oz  bowties pasta


In large pan melt butter over low heat and cook onion,  until golden, about 5-7 minutes.
Add garlic and cook another 2 minutes, stir in flour and cook until a light golden another 1-2 minutes.

Whisk in chicken broth, cream and mustard until sauce lightly thickens. Slowly add ham and pea and cook for 2-4 minutes


Cook pasta  al dente then drain and return to pot, save about 1/4 cup of liquid from pasta water.

Add pasta water only if  sauce is too thick.

Serves 4-6 people.  I have not had this dish since my Mom made it last decades ago.  It was wonderful.  When made with the prosciutto the pasta takes on the flavor of the prosciutto.  Perfect with a glass of wine and Italian bread.

Italian Stuffed Tomatoes

8 round, large tomatoes
1/2 cup white rice or  rice

1 clove garlic
4 tablespoons virgin olive oil
3 tablespoons freshly grated Parmigiano
1/3 pepper
1/2 cup white wine
Fresh basil

Wash  tomatoes and cut around their caps, scoop out the pulp with a spoon over a bowl, do not puncture the tomatoes.

 
Save and mix the pulp and tomatoes juice.
 

Mix the remaining ingredients (except the wine) with the tomato pulp . 

Preheat your oven to 350 

  

Stuff the tomatoes filling each without pushing ingredients too hard add the tops of the tomatoes caps, then add a lightly oiled oven proof baking dish.

 
Pour wine over the tomatoes, bake  tomatoes until tender, about 50 minutes. 

 Served warm or cold with a pasta dish or a salad  Serves 6-8

Chicken Parm Sandwiches

4 boneless skinless chicken breast halves
1 cup garlic bread
1cup pasta sauce
1 cup shredded mozzarella cheese
grated Parmesan cheese (Sprinkled)
4 Kaiser rolls


Preheat over 350

Place bread crumbs in a large resealable plastic bag, add chicken a couple pieces at a time. close bag and shake ti coat.

Put chicken on greased baking pan


Bake and do not cover for 25-30 minutes or until cooked through.  Spread pasta sauce over chicken, and sprinkle with Parmesan cheese.

Bake another 5 minutes noting that cheese will melt.

Serve on Kaiser rolls of over your favorite pasta.  Serves 4

Cauliflower bake

1 large cauliflower head, broken into 1 inch pieces
2 Tablespoons of olive oil
1 teaspoon of paprika
2 large cloves minced
2 tablespoons minced parsley (fresh)

Place washed cauliflower in a large bowl mix well and coat with oil and paprika.

Bake on 450 oven in a 15x10x1 inch pan 15 minutes

Remove from oven and stir in garlic and bake another 15 minutes or until tender and lightly golden.  During cooking stir and sprinkle in parsley.

Italian Artichoke & Spinach Dip

2 14 ounce cans of artichoke hearts drained and chopped
2 packages10 ounces each frozen chopped spinach thawed and squeeze the dry in your hands
1 15 ounce  jar of Alfredo sauce
1  8 ounce package cream cheese not fat free and cube
2 cups of shredded Italian cheese  (Use more than one blend)
1 cup of shredded mozzarella cheese
1 cup shredded parm cheese
1 cup of whole milk
2 large garlic cloves minced
Tortilla chips

Grease the inside of a Crock-pot  mix first nine ingredients, cook covered on low for 3 1/2 hours

Serve with chips, Makes about 32 servings

Chocolate Mousse

1/3 cup semisweet or dark chocolate chip
1 tablespoon water
1 large egg yolk, beat lightly
1 cup of heavy cream
1 1/2 teaspoon of vanilla of almond extract
1 tablespoon of granulated sugar

In a large saucepan, melt chocolate with water and stir until smooth, remove from stove and slowly stir in the egg yolk, then return pan to stove and continue to stir.  Cook until it thickens, remove from stove stir in vanilla.  Cool, and stir often.


In a small bowl beat 1/2 cup whipping cream until it begins to thicken.  Add sugar beat until soft peaks form.  Fold in cooled chocolate mix.  Cover and refrigerate for at least 2 hours.  Beat rest of cream and use as topping.

Santa's Candy Bars

3/4 cup unsalted butter (softened)
1/2 light brown sugar
1/2 teaspoon salt
1 large egg
1 1/2 teaspoon vanilla extract or almond
2 cups  flour
3/4 cup caramel sauce
1/4 cups toffee bits
1/4 cups broken pretzels
1/2 cup coconut (toasted)
4 oz chocolate melted

Preheat oven to 375

Spray a 13x9 metal baking pan with a nonstick spray, then line pan with foil, and spray the foil.

Using a mixer on medium speed beat the soft butter, brown sugar and salt until creamy, beat in the large egg and extract.  At low speed beat in flour until nicely mixed together. 

Transfer the mixture to the prepared pan, spread nicely with spatula or lightly floured hands until even across. 

Bake 25-30 minutes or until golden brown around the edges.  Let stand to cool about 1 hour.  Spread caramel sauce over cookie, added toffee bits, pretzels and coconut and chill about 1 1/2 hours. 

Return to counter and cut into 2 inch squares.  Can be made ahead and stored no longer than 1 month.  Layer between wax paper.  Makes about 2 dozen bars.  You can add any topping you want to these.  Crushed peppermint candy  or chopped walnuts to name a few.  Enjoy!

Italian Broccoli & Cauliflower Casserole

1/2 cup Italian bread crumbs
1/4 cup  grated Parmesan cheese
3 tablespoons  Parmesan cheese
2 tablespoons melted unsalted butter
1 1/2 teaspoon Italian seasoning (Mrs Dash)
1 16 oz package broccoli florets (thaw)
1 16 oz package cauliflower florets (thaw)
3 tablespoons butter
1 medium onion chopped
2 tablespoon flour
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 1/4 cups of whole milk
4 oz  cream cheese cubed

Mix together Italian bread crumbs, 3 tablespoons of Parm cheese, 2 tablespoons of melted butter, Italian seasoning in a medium bowl.  Put to one side.

If the broccoli and cauliflower need it cut into smaller pieces. 

Melt2 tablespoons of butter in a large skillet set to medium heat, add onion, cook stirring for about 8 minutes or until tender.  Add milk, stir until thick, add cream cheese and rest of cheese and stir well until the cream cheese is melted, add the cauliflower and broccoli and coat well. Once coated spoon into a 2 quart casserole dish.  Top evenly with breadcrumbs.

Bake at 350 for 45 minutes or until the topping is a golden color.  Makes 10 servings.  Enjoy!  This is a great side dish for Thanksgiving or Christmas or any family gathering.

Basic Cookies dough

In a large mixing bowl, beat 1 sticks of soften unsalted butter, using electric mixer beat for about 30 seconds, add 1 cup of granulated sugar and until until smooth, but not creamy.

Beat in 1 egg and 2 tablespoon of vanilla or almond extract, add 3 cups of unsifted flour.  1/2 teaspoon of baking soda and 3/4 teaspoon of salt to butter mixture and beat on medium until smooth.

If the dough is sticky which often happens, do not be afraid to add more flour.  Once the dough feels comfortable between your hands, form into 2 balls, and wrap each and refrigerate for at least 1 hour.


This is a great basic cookie dough recipe.  Nice for a night of baking with the kids or for any basic cookie.



Use for candy cane cookies and more!

Easy Peanut Butter chocolate cookie Pie

8 oz of soften cream cheese
1 1/2 cups  powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream (you can also use cool whip) soften
1/2 teaspoon vanilla
1 ready made chocolate cookie crumb pie crust


Mix all ingredients in a bowl and blend together until nice and smooth.

Fill the crust and place in freezer for  at least 2 hours ahead.


This recipe has been floating around for years, not sure were it originated from.

Candy Cane cookies

I have a couple of variations on the great cookie.  This cookie brings many great memories.  I remember making these for the first time in a home economics class.  Learned to make some great food in that little class room.  This class just reinforced my love of cooking, which began with my Grandmother and Mom.  Many thanks and love to them!

1/2 batch of basic cookie dough:
10 drops of red food coloring
2 small candy canes crushed  (optional, but what a great taste)

Preheat oven 375

Line cookie sheet with parchment paper.


Divide dough in half and add food coloring to one of the half's.  Kneed dough making sure to evenly work in the food coloring.

Roll small pieces of red dough into 5 inch ropes about the thickness of a pencil, and do the same with the white dough.

Twist the strands of dough together like a braid, and pinch each end and bend them to form candy canes.

Place on baking sheet and bake about 6 minutes. Sprinkle with crushed peppermint candy.  Bake for 2 minutes or until golden, but not brown. Cool on rack.  Makes about two dozen.  Your home will have a peppermint candy aroma! 

Easy cookie Crust

30 homemade or bagged very crisp gingersnap cookies.  (make about 1 1/2 cups)

2 tablespoons sugar

4 tablespoons melted butter, more if needed

Mix together cookies, sugar in a food processor or blender and mix until the mixture is fine, pour to a medium bowl and add in butter mix together well.

Press to the bottom of and up the sides of a nine-inch glass pie pan.  Bake 5-7 minutes and remove and let cool.

You can also use this crust for a pumpkin pie, Pumpkin cheese cake or even a chocolate cream pie or apple pie.  If you fill it with any of these just bake as you would any filling mixture.