Sunday, August 29, 2010

Multigrain Waffles

3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1/2 cup quick-cooking oats

2 tablespoons ground chia seeds
2 tablespoons packed dark brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup whole milk

1/4 cup plain yogurt

1 tablespoon unsalted butter, melted and cooled

1 large egg, lightly beaten

1 teaspoon vanilla extract

 In a bowl, whisk together both flours, oats, chia seeds,  brown sugar, baking powder, baking, soda, salt. Add wet ingrdients and whisk just until combined.
Cook acording to waffle maker instructions.

Roses for The Feast of Saint Rose of Lima

These are made out of fruit snacks.

Creamiset Crockpot Fudge

In a crockpot place:
1 lb. semisweet chocolate, finely chopped
3 T butter, cut into chunks
Place the crockpot on Low for 1 hour. Stir and pour in 1 can of sweetened condensed milk. Stir. Pour the mixture into a prepared 8"X8" pan. ( In an 8"X8" pan spray with cooking spay, add parchment so there is  2 " hanging from all sides)
Place into the refrigerator and allow to harden for 4 hours.

Apple Cheddar Melt

In a skillet place 1 T butter. Melt and brown 1 flour tortilla shell. Place 1/8 shredded cheddar cheese on top and 1/2 an apple thinly sliced. Place another tortilla on top. Flip and brown the other side.

Crockpot Zucchini and Potatoes

Plaace in the crockpot:1 medium onion,  4 medium potatoes, cubed, 2 medium zucchini, diced and 1 summer squash, diced. Season with salt , pepper, oregano and 2 T olive oil. Add 1/2 C water and cook on low for 6 hours. Serve with grated Parmesean cheese.

Thursday, August 26, 2010

Grandma van Doren's White Bread

3 cups warm water 3 tablespoons active dry yeast 3 teaspoons salt 4 tablespoons vegetable oil 1/2 cup white sugar 8 cups all purpose flour


In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.

Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.

Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Olive Garden's Chicken Crostina


6 boneless, skinless chicken breasts

2 cups & 1 Tbsp flour

1 Tbsp salt

1 Tbsp pepper

1 Tbsp Italian seasoning

1 Tbsp roasted garlic, minced

1 cup white wine

1 ½ cups heavy cream

5 Tbsp olive oil

1 lb linguine

1 cup parmesan cheese, grated

1 cup roma tomatoes, cored & diced

2 Tbsp parsley, chopped

Potato Crust

1 ½ cup seasoned breadcrumbs

¼ cup parmesan cheese, grated

¼ cup melted butter

½ tsp garlic powder

¼ cup parsley, chopped

1 small potato, peeled & grated

Salt & pepper to taste

* MIX all ingredients for Potato Crust in a bowl and set aside.

* MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.

* PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

* COOK pasta according to package directions. Drain and set aside.

* HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

* COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

Cinnamon Bread Delight

3 cups all-purpose flour 2 cups sugar 1 (5.1 ounce) package instant vanilla pudding mix 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 1/2 cups milk 1/2 cup vegetable oil 1/2 cup applesauce 2 eggs, beaten 1 teaspoon vanilla extract 2 tablespoons cinnamon sugar


Preheat oven to 325 degrees F (165 degrees C). Grease two 5x9 inch loaf pans.

In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans.

Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.

Big Meatball Meatloaf

In a large bowl combine: 2 lb. ground beef, 3 large eggs, beaten, 2 garlic cloves , minced, 1 C grated Pecorino, 1/2 C bread crumbs, 1/4 C chopped parsley, salt and pepper to taste. Mix and shape into a log. Place in the bottom of a crockpot. Pour 2 C marina sauce on the top and sides. Cover and cook on high for 4 hours. Serve and top with grated cheese.


6 cups canned tomato sauce

3-4 cups water

2-3 teaspoons garlic powder (depending on how garlicky you like it)

1 lb bag anelletti (ring shaped pasta- you could use any small pasta- alphabet or stars would be fun!)

1-1 1/2 cup sharp cheddar cheese, shredded (fresh shredded is best!)

1/4-1/2 cup milk

2 tbs butter

salt, to taste

1. Combine tomato sauce, water and garlic powder in a large pot. Place on a low simmer for 4 hours.  Bring to a boil.

2. When the tomato mixture is boiling, add the pasta to the pot. Cook, stirring frequently (the pasta is tiny, so it's easy to stick to the bottom) for about 20 minutes, or until the pasta is soft.

3. Stir in cheese until melted. Add milk, butter and salt to taste.

Saturday, August 21, 2010

The Feast Of the Immaculate Heart of Mary

Fruit Skewers and Dip

In a bowl mix together : 1 C Greek yogurt, 2T brown sugar, 2T fresh lime juice.   Sprinkle on top with cinnamon sugar. Serve with fruit skewers.

Friday, August 20, 2010

Feta Zucchini Pancakes

1 cup shredded zucchini

1/4 cup panko  bread crumbs

2 green onions, chopped

1 egg

3 tablespoons minced fresh parsley

1 tablespoon snipped fresh dill

1 garlic clove, minced

1/4 cup crumbled feta cheese

3 teaspoons olive oil, divided


In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Tuscan Kale & Cannellini Soup

In a stockpot, place 2T olive oil. Heat to medium low and sautee 2 medium onions, chopped, and 2 garlic cloves. Sautee until tender. Add 4 C cannellini beans( drained), 1 C chopped fresh tomatoes, 3 C vegetable broth, 2 bunches of kale, chopped into bite sized pieces, and 8 sage leaves. Bring to a boil. Lower to simmer for 8 hours. Serve with croutons and grated cheese.

Crockpot Sundried Tomato Caper Sauce

1/2 cup sundried tomatoes in oil, drained and rinsed

--5 fresh tomatoes, chopped

--1 medium onion, minced

--8 garlic cloves, chopped

--2 T capers, drained

--1 T Italian seasoning

--1/2 cup chopped kalamata olives

--fresh Parmesan cheese
--1 pound cooked pasta

Chop up the tomatoes, garlic, and onion and toss them into your crockpot. Add the tablespoon of Italian seasoning. After draining and rinsing off as much of the oil as you can from the sundried tomatoes, add 1/4 cup of them whole to the crockpot. Chop up the remaining 1/4 cup, and then add that. Stir in the 2 T of drained capers and olives.

Cover and cook on low for 6-8 hours. Toss the sauce with hot cooked pasta. Garnish with shredded Parmesan cheese.

Zucchini Cupcakes

3 eggs

1-1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract

2-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1-1/2 cups shredded zucchini


1 cup packed brown sugar

1/2 cup butter

1/4 cup 2% milk

1 teaspoon vanilla extract

1-1/2 to 2 cups confectioners' sugar


In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Rachael Ray's Stuffed Cabbage Stoup

4 tablespoons extra virgin olive oil, divided

1 cup raw white rice

1 quart plus 2 cups chicken stock, divided

1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)

1/2 teaspoon allspice, eyeball it in your palm

1 1/2 teaspoons coriander, half a palm full

2 teaspoons smoked paprika, eyeball it in your palm



1 bay leaf

1 onion, chopped

2 cloves garlic, minced

1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped

1/2-3/4 head Savoy cabbage, thinly sliced

1 (28-ounce) can diced tomatoes

1 cup tomato sauce

Handful of flat-leaf parsley, chopped

3 tablespoons dill, finely chopped


Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Wednesday, August 18, 2010

Extra Special Chocolate Chip Cookies

This recipe was featured in Woman's World Magazine.
1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

10 tablespoons butter, room temperature

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

3 cups potato chips with ridges, about 3 oz

1 cup semisweet chocolate chips, about 6 oz

Preheat oven to 350. In large bowl, combine flour and baking soda; reserve. On medium-high speed, beat butter and sugar until light and fluffy, 1-2 minutes. Beat in egg and vanilla until combined. Add flour mixture; beat until just combined. Beat in potato chips until broken into small pieces and dough forms. Stir in chocolate chips. Drop by 1/4 cupfuls, 3″ apart, onto ungreased baking sheets; gently press to flatten to 3″ diameter (I didn’t press). Bake 10-12 minutes or until golden. Cool 5 minutes on pans. Transfer to rack; cool completely.

Pineapple Drop Cookies II

1 cup packed brown sugar
 1/2 cup butter
 2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
 1 cup crushed pineapple, drained
 1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins . Drop by heaping spoonfuls onto the prepared pan.

Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking sheet to cool on wire racks.

Chicken Francese

Preheat a nonstick skillet over medium heat with 2 T olive oil. Season 2 lb. of thin boneless, skinless chicken breast with salt, pepper and poultry seasoning. Dredge the chicken in 1/2 C flour. Next dip in beaten eggs ( 2 eggs beaten with a few splashes of milk , salt and pepper) . Fry in the chicken in batches in the oil. Remove to a plate and tent with foil.  To the empty skillet add 3T butter and 2t olive oil. Deglaze the pan with 1 1/2 C white wine. Cook down until half remains. Add 1 handful of chopped parsley. Add the chicken back to the pan for 10 minutes on low simmer. Plate and serve.

Tuesday, August 17, 2010

Smoky Philly Cheesesteak Pizza

I used homemade pizza crust and ground beef instead of the steak.



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Smoky Philly Cheesesteak Pizza

Print Comments ( 1 ) Rated : 1 2 3 4 5 by 1 person Rate and Comment Makes: 8 pieces Prep: 15 minutes

Bake: 12 minutes

Cook: 5 minutes

Broil: 10 minutes

Nutrition Facts

Servings Per Recipe 8 pieces


Amount Per Serving

Calories 371

Total Fat (g) 19

Saturated Fat (g) 9

Cholesterol (mg) 55

Sodium (mg) 702

Carbohydrate (g) 31

Fiber (g) 1

Protein (g) 20


Percent Daily Values are based on a 2,000 calorie diet


1 tablespoon olive oil

1 large onion, peeled and cut into 1/4-inch slices

1 large green pepper, seeds removed, cut into 1/4-inch slices

1 tube (13.8 ounces) refrigerated pizza crust (such as Pillsbury)

2 large boneless strip steaks, about 12 ounces each

1/4 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons honey Dijon mustard

4 ounces smoked Gouda cheese, shredded

4 ounces shredded cheddar cheese


1. Heat oven to 450.

2. Heat a large nonstick skillet over medium-high heat. Add olive oil, onion and green pepper. Cook for 5 minutes, stirring occasionally. Set aside.

3. Spray a 16 x 12-inch baking sheet with nonstick cooking spray. Unroll pizza crust and stretch out to 1 inch from edge of baking sheet.

4. Heat broiler. Season steaks with salt and pepper. Broil for 7 to 8 minutes, turning after 4 minutes, until internal temperature of steaks registers 135° on an instant-read thermometer for medium-rare. Let rest for 5 minutes. Thinly slice 1 steak; reserve second steak for another use (such as steak salad).

5. Spread mustard over crust. Scatter 11/2 cups of both cheeses, the onions, peppers and steak slices over the top. Sprinkle remaining cheese over pizza.

6. Bake for 30 minutes, until heated through and cheese is melted.

Sunday, August 15, 2010

Berry Cobbler

Today is the Feast of the Assumption wich is one of Our Lady's feast day. Since the color blue is symbolic of her mantle we had this for breakfast today.

The cobbler was very easy to make and turned out absolutely delicious.

1/3 cup Butter

1 1/2 cups Flour

1 1/2 cups Granulated Sugar

1 1/2 cups Milk

2 teaspoons Baking Powder

1/2 teaspoon Cinnamon

1/2 teaspoon Salt

2 cups of Blueberries
2 cups raspberries

2 cups of Strawberries, sliced

1/2 cup Pecans, coarsely chopped

1/3 cup Brown Sugar

Preheat oven to 375°F (190°C). Place butter in a 9×13″ baking pan and melt in preheating oven, but remember to keep an eye on it. Remove from oven when butter is melted.

In the meantime, combine flour, granulated sugar, milk, baking powder, cinnamon and salt in a large mixing bowl. Whisk together until a thin batter forms and all the lumps are gone.

Pour the batter into the pan, over the melted butter. Do not stir. (The butter will ooze up around the batter and may pool on the top, which is ok.)

Sprinkle berries evenly over batter.

Sprinkle with pecans and brown sugar.

Bake for 45-60 minutes or until it tests done. The top will be a beautiful golden color. Serve with whipped cream or vanilla ice cream.

Cheesy Garlic Bagel Chips

Slice 3 large plain bagels into 4 rounds. Then slice the rounds in half. You will now have 8 crescent shaped pieces. Place all of the " crescents" onto a jelly roll pan ( not greased). Brush each piece with melted butter. Sprinkle with garlic salt and parsley and mozzarella cheese. Bake in a 325 degree oven for 10 minutes. Flip and brush with butter. Place bake into the oven for 12-15 minutes or until golden and crisp.

Sweet Bagel Chips

Slice 3 large cinnamon raisin bagels into 4 rounds. Then slice the rounds in half. You will now have 8 crescent shaped pieces. Place all of the " crescents" onto a jelly roll pan ( not greased). Brush each piece with melted butter. Sprinkle with cinnamon sugar. Bake in a 325 degree oven for 10 minutes. Flip and brush with butter, sprinkle with cinnamon sugar. Place bake into the oven for 12-15 minutes or until golden and crisp.

Saturday, August 14, 2010

Crockpot Lamb Chops

I forgot to take a picture of this dish. Here is the recipe:In a small bowl place: 2 tsp. paprika, 1 tsp. minced garlic, 1 tsp. thyme leaves( dried) , 1/4 tsp. black pepper, 1/2 tsp. crucshed red pepper. In the bottom of the crockpot place 2 T olive oil . Place the lamb chops in and rub with the spice mixture. Pour in 1/2 C water around the edges of the lamb. Cover and cook on low for 8 hours.

Wednesday, August 11, 2010

Crockpot Chocolate Marshmallows

PLace 1 1/2 C chocolate chips into a 2 qt. crockpot. Place on high and melt for 30-60 minutes, stirring when necessary. On a popsicle stick place 2 large marshmallows. Dip into the chocolate and roll into sprinkles. Set aside to cool.

Spicy Cheeseburger Soup

1 1/2 cups water
 2 cups peeled and cubed potatoes
2 carrots,diced
2 mediuml onion, chopped
3 jalapeno pepper, seeded and minced 
2 clove garlic, minced
sea salt and pepper to taste
4 C chicken or vegetable broth
11/2  lb. ground beef
 2 1/2 cups milk, divided
 3 tablespoons all-purpose flour
1/2 pound cheddar cheese
1 C grated parmesean cheese
a dash of cayenne pepper

In a large saucepan over medium heat, saute : potatoes, carrots, onion,, jalapeno and garlic. Sprinkle salt and pepper Add liquids ( in a measuring cup add the flour to the milk and whisk to combine) and beef,bring to a boil, then reduce heat, cover and simmer 8-10 hours .Add cheese and cayenne and simmer for 30 minutes longer. Top with cheese to serve.

Plum Jam

In a crockpot place: 5-6 lb. fresh plums, 3 vanila beans, scraped, 12 cinnamon sticks 7 C sugar and the juice of 2 lemons. Place on low and cook for 8-10 hours. Place into sterilized HOT jars. Cap and turn upsode down. Leave for 24 hours.

Pete's Whole Wheat Bread

2 cups whole wheat flour, sifted

4 to 5 cups bread flour, sifted

2 Tbsp granulated sugar

1½ tsp salt

1 Tbsp yeast (a rounded Tablespoon)

2 ounces honey

1 2/3 cups water

2/3 cup milk

½ stick unsalted butter

1. In a large mixer bowl, whisk together flours, sugar, salt and yeast.

2. In a medium bowl, combine honey, milk, water and butter, and heat to 105 degrees in the microwave.

3. Stir liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.

4. With the dough hook installed on your stand mixer, mix dough. Add more flour by the Tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to counter surface.

5. Knead by hand until no longer sticky, adding flour as necessary.

6. Cover bowl with plastic wrap, let rise in a warm place for 30 minutes. Remove from bowl and divide dough in half. Make each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams. Roll on the countertop to make a uniform log and place in an oiled breadpan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.

7. Return to warm place and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes. Remove from pans and cool on rack.

Yield: 2 loaves

Simple Pancake Syrup

1 cups white sugar
1 cup brown sugar
1 cup boiling water
1/2 teaspoon maple flavored extract


In a saucepan, combine sugars and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm. Will thicken as it sits.

Saturday, August 7, 2010

Chicken and Rice Casserole

1 cup chopped onion

4 boneless, skinless chicken breasts

1/2 teaspoon black pepper, divided

1 (14-ounce) can fat-free, less-sodium chicken broth

1 tablespoon butter

1 (8-ounce) zucchini, halved lengthwise and thinly sliced

1 (8-ounce) yellow squash, halved lengthwise and thinly sliced

2 cups cooked long-grain white rice

1 teaspoon minced fresh rosemary

1 1/2 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided

1/4 teaspoon salt

In a crockpot, place the chicken breasts. Pour on top the rice, onion and zucchini. Season with salt and pepper. In a glass measuring cup place the flour and milk, whisk to combine. Pour over the top. Pour in the broth. Mix in the seasonings and cheese. Cover and cook on low for 6 hours. 30 minutes Prior to serving place 1 C bread crumbs on the top. Serve with grated cheese.

Oatmeal and Applesauce Waffles


1 cup all-purpose flour 1/3 cup quick cooking oats 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 3/4 cup unsweetened applesauce 1/2 cup fat free sour cream 1 egg, lightly beaten 1 teaspoon vanilla extract 1/3 cup milk


In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
Cook on a preheated waffle iron.