Monday, January 28, 2013

Dreaming of...

Most women dream of a bigger closet, bedroom
or bathroom, I dream of a bigger kitchen. A Italian
style kitchen where I can let my imagination run wild, cook 
and bake to my hearts content. Then after cooking and baking,
  I could relax outside with family and friends or maybe just sit 
back by myself and think of new recipes... It's nice to dream. =)

I saw these pictures and just fell in love with them.

Print Friendly and PDF

Sunday, January 27, 2013

Keep Calm...


Print Friendly and PDF

Sesame Chicken Wings

Oh how I miss cooking on the grill... 
It has been so cold here on LongIsland
and honestly, I've been getting a little tired of the
 "wintery" dinners, so I made some chicken wings 
with a new recipe. They came out so finger lickin' good. 
I mean literally finger lickin' good, the sauce is that good. 
Who new that chicken wings would get me so excited, 
but after trying many different wing recipes that are pretty
much the same its so nice to try one that is 
so delish and different. 
If you like wings you gotta try this recipe.

*I marinated mine for 8 hours*

* Click on image for larger picture *


* If cooking more then 2 1/2 lb. of chicken wings, just double ingredients*

    1/2 cup soy sauce
    1/3 cup water
    1/4 cup sugar
    2 tbsp. sesame oil
    1/2 medium onion, sliced
    2 garlic cloves, minced
    1 tbsp. sesame seeds
    Dash pepper
    2 1/2 lb. chicken wings


In a glass bowl, mix the first nine ingredients. Add chicken wings; coat well.
Cover and refrigerate 2-3 hours or overnight, stirring occasionally.
Remove chicken to a shallow rack in a baking pan; discard marinade.
 Bake, uncovered, at 350 degrees for 30 minutes.
Turn and bake about 20 minutes longer or until tender.

Print Friendly and PDF

Peanut Butter and Fluff Swirl Brownies

With a salty cookie crust... 
Now does that sound good or what?!? 
Well they taste just as good as they sound. 
Grab a glass of milk. =)

* Click on image for larger picture *

 Cookie crust:

3 cups of crushed shortbread or butter like cookies 

(I used Lorna Doone)
1 stick butter, melted, cooled a bit
Generous pinch of sea salt

peanut butter & fluff topping:
1 cup smooth pb
1 cup fluff

1 box of Brownie mix

Mix the melted butter with the crushed cookies,
adding a nice generous pinch of salt. Place mixture in well greased or
parchment lined 9 x 13 brownie pan.
Make sure to pat down and get into all the corners.
Bake at 350 for 10 minutes or until set. Set aside.

For the brownie mixture:
Mix according to box directions. Set aside.

For the pb & fluff swirl:
Put the pb and fluff in a bowl, heat up in microwave for about 15-20 seconds,
to get nice and soft. Mix a bit, don’t mix all the way as we
want to see the different colored swirls.

When ready to bake, pour in the brownie mixture on top of cookie crust.

Then take the pb & fluff mixture and using a spoon, dollop three lines of
mixture down the longest part of pan. Make sure to leave enough space
in between lines to see brownie mixture. Using a chop stick, gently make
swirls going the opposite direction of the three lines. Or however you wish
 to do this. Try not to make too many swirls as we want to see the various
colors of the mix after they’ve baked.
Bake brownies at 325 for 45-55 minutes .
Let cool in pan for at least an hour. 

For easier cutting place in fridge for 30 minutes.
Using a wet sharp knife, slice up into small squares.
You should get about 25-30 brownies, depending on how you slice them.

Print Friendly and PDF

Saturday, January 26, 2013

Banana Crumb Muffins

Nice and warm, right out of the oven and
makes the house smell so good.

So I had a couple of sad looking banana's left over
from the week. What to make... Muffins
I used my tsp scoop to "sprinkle" the crumble
onto the muffins, was the perfect amount.

* Click on image for larger picture *


    1-1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2  teaspoon salt
    3 large ripe bananas, mashed
    1 egg
    3/4 cup sugar
    1/3 cup butter, melted


    1/3 cup packed brown sugar
    1 Tablespoon all-purpose flour
    1/8 teaspoon ground cinnamon
    1 Tablespoon cold butter

In a large bowl, combine the first four ingredients.
Combine bananas, egg, sugar and butter; mix well.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Combine the first three topping ingredients; cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375 degrees for 18-20 minutes or until muffins test done .
Cool in pan 10 minutes before removing to a wire rack.

Makes 1 dozen

Print Friendly and PDF

Sunday, January 20, 2013

Chicken Marsala

I am not a big fan of mushrooms, but my boys love them
so I figured I would try and make this dish, have to admit
it came out really good and they loved it.
Had left over's so I know what they will be eating for dinner
tomorrow while I'm at work. =)

* Click on image for larger picture *


 1/4 cup plus 2 Tablespoons extra-virgin olive oil
2 cups sliced white button mushrooms
8 thin chicken breast cutlets
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1 cup flour
1 cup Marsala wine
1 cup chicken stock
1 Tablespoon butter
Garnish: chopped parsley


In a large nonstick saute pan, heat 2 tablespoon olive oil on meduim-high heat.
Cook mushroons, stirring occasionally, until tender. 

Remove from pan, and set aside.
Season chicken on both sides with garlic salt and black pepper.

Dredge in flour, shaking off excess. In same pan, heat remaining 1/ cup olive oil
on medium-high heat. Cook chicken in batches, 3 to 5 minutes on each side,
or until golden brown. Remove chicken from pan and set aside.

Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown
bits from the bottom of pan.  Cook for 1 to 2 minutes, stirring constantly. Add
chicken stock and butter, whisk to combine. Return chicken and mushrooms
to pan, and cook until heated through.

Print Friendly and PDF

Thursday, January 17, 2013

Meatballs with Peppers and Pineapple

This is a new favorite in my house and I'm
sure it will be in yours too. It almost reminds
me of pepper steak. If you don't have
fresh pineapple you can use canned.
Served mine over white rice.

* Click on image for larger picture *


1-1/4 pound Ground Beef
1/2 whole Onion, Diced Very Finely
1 whole Egg
1/2 cup Panko Bread Crumbs
 (or Regular Breadcrumbs)
1 teaspoon Kosher Salt
Freshly Ground Black Pepper, To Taste
1/2 teaspoon Crushed Red Pepper, More To Taste
1/4 cup All-purpose Flour
Canola Oil, For Frying
2 whole Green Bell Peppers, Seeded And Diced Roughly
1-1/2 cup Fresh Pineapple Chunks
2 cups Beef Stock Or Broth
2 Tablespoons Soy Sauce
1/2 cup Sherry Or White Wine Vinegar
1/3 cup Sugar
1 Tablespoon Cornstarch
Salt To Taste
Crushed Red Pepper, To Taste
Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, 
pepper, breadcrumbs, and crushed r
ed pepper. Mix with hands until combined. 
Roll meat mixture into small balls and place 
on a cookie sheet.
Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, 
sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour,
then fry in two batches until nice and brown, about two minutes
 per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat.
 When pan is hot, throw in the chopped green peppers and
cook for one minute. Add pineapple to pan and cook for one minute,
stirring gently. 
Pour in stock/soy sauce mixture, then add meatballs. 
Stir gently to combine and allow to cook and
 bubble for a few minutes,
 or until sauce is thickened. 
Add salt and crushed red peppers to taste.

Print Friendly and PDF

Sunday, January 13, 2013


Made these this morning for me and my son,
they are so good. Next time I think I will make
them with bacon, these ones I made with blackberries,
raspberries and blueberries.  Delish!

* Click on image for larger picture *

Use your favorite pancake mix, pour into muffin tins,
 add fruit, nuts, sausage, bacon
whatever you like...
 bake 350 for 12-14 min.

Print Friendly and PDF

Saturday, January 12, 2013

Bucket List

Cooking/Baking Bucket List

(in no particular order,from scratch and ongoing )

1. Funnel Cake
2. Bread Pudding
3. Yule Log
4. Pasta
5. Pizza
6. Chocolate Mousse
7. Coffee Cake
8. Zebra Cake
9. Frittata
10. French Onion Soup
11. Crepes
12.  Egg Rolls
13. Onion Rings
14. Trifle
15. Fried Green Tomatoes
16. Stuffed Peppers
17. Spritz Cookies
18. Banana Cream Pie
19. Donuts
20. New England Clam Chowder
22. Fettucini Alfredo
23. Fudge
24. Twice Baked Potatoes
25. Chicken Fricassee
26. Berry Fruit Filo Tartlets
27. Cheddar Garlic Biscuits
28. Buttery Beer Bread
29. Garlic-Potato Soup
30. Soft Pretzels
31. Chicken Croquettes
32. Chocolate Eclairs

Print Friendly and PDF

Thursday, January 10, 2013

Rolo Stuffed Peanut Butter Cookies

I've been wanting to make these for awhile now
and finally got around to making them today.
So easy and so good!

* Click on image for larger picture *


½ cup softened butter
¾ cup peanut butter
1 ¼ cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
2 cups flour
¾ teaspoon baking soda
About 24-30 Rolo candies, unwrapped

Preheat oven to 350°. Line cookie sheets with parchment paper
Mix butter, peanut butter, brown sugar, milk, and vanilla
with a stand or hand-held mixer until just blended.
Add egg and beat until incorporated.

Whisk baking soda and flour in a medium bowl.
 Add to wet ingredients and mix just until blended.

Scoop 2 tablespoon sized balls of dough.
Place a Rolo in the center of each and roll so that
the Rolo is in the center of the dough and does
not show. Place 2” apart on baking sheet.
Use a fork to make crisscross patterns on each cookie

Bake about 8-9 minutes just until set. Bottoms will slightly
 brown and centers may still look a little under baked.
Let cool on cookie sheet for about 2 minutes,
then remove to cooling rack to cool completely.

Makes 2 dozen cookies

Print Friendly and PDF

Coconut Snowmen

To know me is to know I just looove snowmen.
When decorating for the holidays you will find snowmen 
everywhere in my house, I  have a Santa maybe
here and there. So when I saw this recipe I knew 
I had to share. Now if I made these I don't know
 if I could eat them cause they are
just so cute!!
Recipe by Martha Stewart

Print Friendly and PDF

Tuesday, January 8, 2013

New Design

New year and a new blog design.

 Thank you so much to Pamela @ The Posh Box 
for bringing my vision to life!!

Hope everyone enjoy's the new look.

Print Friendly and PDF

Sunday, January 6, 2013

Mom's Irish Bread

One recipe that I really miss my mom making.

* Click on image for larger picture *


4 cups flour
1 tbs flour { for raisins }
1 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1/2 cup sugar
1/2 cup melted butter
2 eggs { beaten }
2 cups butter milk
1 cup raisins
1 tsp. caraway seeds


In a large bowl sift dry ingredients together,
except 1 tbs of flour for raisins
 in a small bowl dredge raisins in flour
Add milk, caraway seeds, eggs and raisins to the the dry ingredients.
Mix together by hand, then add melted butter, mix together again.
Pour into greased and floured fry pan or 2 loaf pans,
let stand 30 minutes.
Bake at 400  for 30 to 40 minutes.

This bread was made in the same fry pan that my mom use to use.

Print Friendly and PDF

Friday, January 4, 2013

Green Beans With Garlic and Breadcrumbs

Simple yet so delish, add a little extra something to your 
green beans, always a favorite in my house.

* Click on image for larger picture *


1 lb fresh green beans 
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup plain breadcrumbs or 
1/2 cup seasoned bread crumbs
fresh ground black pepper


In a pot, steam the green beans until tender-crisp. 
Set aside and keep warm.
Heat the olive oil in a large saute on medium-low heat. 

Add the garlic and cook for about 2 minutes. 
DO NOT allow the garlic to burn!

Stir in the bread crumbs and pepper. Cook for about 
2 minutes more, pressing down on the bread crumb mixture 
with a spatula to allow it to become crispy. 
Again, be careful not to burn.

Stir in the green beans and toss to coat. 
Season with salt and pepper and serve immediately.

Print Friendly and PDF