Recipes For My Boys

Thursday, May 10, 2012

Thursday's Treasures 1st Co-host is Joan of Chocolate, Chocolate and More....

I am truly honored and thrilled to have Joan of Chocolate, Chocolate and More... (facebook page, please leave a like with <3 and hugs) as my first co-host on Thursday's Treasures.  She is truly an amazing lady, friend, mom and foodie.  I just love her blog, her page and Her! Always supportive, kind and there to share a smile.  I look forward to her posts on facebook and blog each day 'cause I know I will love what I see.  If you want something delicious and oh, so, know where to look.  But that's not all, there's more!  She will woo you with her

or her 

and then you have to go back over and over again to view her magnificent desserts!  Look how wonderful these look yet she makes it easy.  Joan brings us the best of it all!  

Chocolate Covered...Everything

Wait till you see this post!  Perfection!!!  <3

Petite Fours

Thank you so much Joan!!!  <3 and hugs sweet friend!

Thursday's Treasures Week 33

Thank you all so much for sharing your Treasured Recipes and Memories!  Everyone so loves reading and making them!  Last week's most viewed recipe is made by Isabelle Isabelle at Home (facebook page, please leave a like with <3 and hugs)  Sad Cake.  I know she would love for you to follow her blog also.  ;D
I wanted to make it today and was so caught up making gifts for the teachers..I didn't get a chance.  Hopefully, I'll have time very soon because it looks wonderful! <3

Isabelle at Home Sad Cake
Time to link up your favorite recipes and memories.  Link as many as you's open all week.

Here are the rules...

Please follow Joan, Chocolate, Chocolate and More on facebook and blog. Please check out her linky followers, pinterest, email, rss feed....and follow what you like so you won't miss any of her amazing posts!
Do the same for me, please.
Link to your recipe, not your blog.
Show a link back to Thursday's Treasures on your recipe.
Visit know they love having you over and much as you do.
Please leave a comment and say thank you to Joan.
Now, go on and link up your Treasures for us to enjoy!  <3 and hugs!

Here are links to previous weeks:

Week 32
Week 31
Week 30
Beginning through Week 29

Get comfy, grab a drink and some snacks.  This may take a while and I guarantee you will get hungry looking at all the delicious recipes!
 <3 and hugs!

Monday, May 7, 2012


I'm excited about Caterina sharing her amazing recipes with me.  Let's start with a delicious Brown Rice Salad for Caterina's first recipe.  So delicious and flavorful!  A soon to be favorite!  Thank you again, sweet friend!  <3 and hugs!

This rice salad is truly one of a kind. The recipe comes from a famous Spa here in South Africa. About 35 years ago, they published a recipe book, and I have been making it ever since. It keeps very well, and the flavors improve when allowed to stand at least 24 hours before eating.












 1/2 CUP OIL







Meet Caterina, She Will Be Sharing Traditional Italian and Health Conscious Recipes

I am honored to introduce a dear, sweet,  and gorgeous friend I met on facebook, Caterina Ciman.   Today just happens to be her birthday!  Happy Birthday my lovely friend!  <3 and hugs!

While we have never met, or talked, in person, we have chatted and e-mailed and become very good friends.  She is such an inspiration and I know you will feel the same.  You can join Caterina on facebook here.  Losing weight and maintaining it her passion.  Caterina has her own business in weight loss and maintenance and is gracious enough to share some of her amazingly delicious, traditional Italian recipes.  She also shares some health conscious recipes with us.  All of which I am so happy to have on hand. ~smile~  (I'll share a recipe later today)  Please say hello,  Happy Birthday, and welcome her to Recipes For My Boys!  Thank you once again,  Caterina!  <3 and hugs!

Written by Caterina:

I was born in Cape Town, South Africa, on 7th May, 1956 to Italian immigrants Ines Coltri, who came from a wealthy family living in Verona, and my papa', Giulio Lorenzi whose family were stone masons. I have an older brother, Giovanni, who is four years older, and has been a giant pillar of support, in so many ways,  to my parents as they grew old, to me and my family, and to the general Italian community in South Africa.

As a child I was always passionate about cooking and baking. When mama used to go for her nap on Saturday afternoons, I used to sneak into the kitchen and bake scones or biscuits. I would prepare a tea tray for her, take it to her room, and then rush back to the kitchen to clean up. Heaven forbid if she came there and anything was out of place.

Whenever mama used to make pasta, gnocchi, ravioli etc., all by hand, and I was always hanging onto her apron strings to see if I could learn anything. Sundays used to be papa's turn. His specialty "Brodo" or briefly... Chicken soup, roll-mops, and "Salsa Verde." He took such pride in the food preparation, (that is an Italian trait) and was also very conscious about cleaning up after himself.

I am married for 37 years to Santino, We have been together since 1969 and we have two beautiful daughters, Natasha who is 36 years old, and Martina who is 34 years old this year. Between them they have given us 5 grandchildren, who are the absolute light in our lives.

My passion for cooking and baking is still as strong as ever. I have been working in the weight management business for 24 years now, and for the last 10 years, I started my own little private business in the same field. What makes my business unique is the fact that I teach people how to prepare healthy meals as well as offering motivational support during their journey. That means I constantly need to come up with new recipes and ideas to make food interesting and appealing as well as healthy for the person who wants to seriously take care of themselves, whether is is weight loss or maintenance.

I want to thank you Debi for this wonderful privilege and opportunity you are giving me to tell my story and to share some of the knowledge that I have gathered over the last 24 years. I will be sharing some traditional Italian recipes as well as some of the more healthy recipes for the weight conscious person.

Eating healthily is very simple. It means that you eat food that is as natural and as fresh as you can possibly afford, without cooking it to death. If your great grandmother went into the supermarket today to do her shopping, I bet she would not be able to recognize three quarters of the food on the shelves. If you start off with fresh and natural ingredients, the end result can only be wonderful and healthy for you.

I also grow most of my own herbs, which add a special touch to the dishes that I prepare. Many people who try my recipes often say, "But mine wasn't as good as yours." Well the only explanation for that, is that I used fresh herbs, and add lots and lots of love. Anybody who has attended a demonstration, knows that I always say, "You need to make love to your food when you prepare it...then it will love you back."

Portion control plays a huge roll when it comes to weight loss or maintenance, and I recommend 5-8 portions of vegetables, 3 of which can be fruit. Taking note that variety and color is essential. Eating green, orange, yellow and red fruit and vegetables is the pathway to great health. Also including healthy fats like olive oil, a limited amount of protein and carbohydrates rounds of the eating plan very well. The mistake most people make is to go on a "diet", which implies that when you reach your target, you will go off it, and that is when the problem starts.  You need to take a good and honest look at your lifestyle. A question you need to ask yourself is, "What habits got me to this weight, or unhealthy state, and what do I need to change?" If you go on a "diet", lost the weight and go back to your bad habits, you will surely gain the weight back again. Those bad habits need to be changed, and notice I said "changed", which means you replace the bad, unhealthy habit, with a good, healthy and wiser habit or food choice.

Eating variety is very important because it provides you with a variety of nutrients, and it keeps your menu interesting too. Another point I would like to emphasize, is that we must eat seasonally. The "rest" your body has from one season to the next is essential.

Food preparation is just as important. You cannot expect to fry everything and still be healthy. That has to change. Try grilling, baking or even barbeque. Keep it interesting...always.

Friday, May 4, 2012

Cheesecake Stuffed Chocolate Chip Cookie “Pie”

This is an old recipe I found a while back.  I just love that, don’t you?   It is such a joy to find old recipes I haven’t made in a long time and have completely forgotten about.  I have a lot more too come.  ;D  
This isn't a cake but is in the shape of a cake and looked so much like a cake that I called it a cake.  LOL  Sorry about that, I got carried away.  ~giggle~
NOTE:  If you are on a diet, you will have to watch yourself with this one.   

Thursday, May 3, 2012

Thursday's Treasures Week 32

Yay, It's Thursday! That means the weekend is almost here and Thursday's Treasures is open. Thank you all for sharing your treasured recipes and the precious memories that go along with them. There are so many wonderful recipes that I do not know which one to cook first!

Last week's most viewed recipe was Deb's of Debz Delicious Meals Scalloped Chicken and Pasta! It looks amazing! Please be certain to stop by and visit her on her blog and facebook. Tell her you saw her great recipe here and give her page a like if you haven't already.

 I'm looking forward to your recipes this week. Share as many as you like, it's open all week. Y'all know the rules: 

 Please follow me on linky followers, facebook, networkedblogs, email, pinterest (I share the recipes there each week) or whatever else there is to follow. ~smile~ Link up to the recipe itself, not your blog. 

 Visit others and leave them a comment, they'd love for you to. ~smile~ 

 I guess that's about it. Y'all have fun and be good to yourselves and each other! <3 and hugs!

Here are links to previous weeks.  Sit back and enjoy!  <3 and hugs!
Week 31 of Thursday's Treasures
First 30 Weeks of Thursday's Treasures

Wednesday, May 2, 2012

Taco Seasoning

My oldest loves tacos and burritos and, well, just about anything Mexican.  I decided I would make my own seasoning instead of buying it pre-made.  This recipe is the result of several different recipes I found while searching on the internet, jotting notes from hither and yon.  We really like this one, I hope you do too.  Enjoy!  <3 and hugs!

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Saturday, April 28, 2012

Roasted Asparagus, Portabella and Seafood Alfredo Lasagna

Posting this recipe fast (hope I didn't forget anything) so I can go play with my boys!  I'll edit it later and add additional pictures.  Gotta run!

Note:  This only makes a couple of layers in an 8 x 10 pan.  You may want to increase the recipe.

Thursday, April 26, 2012

Chocolate Ricotta Cake w/Bittersweet Yogurt Icing

I found a recipe on the side of Sorrento's Ricotta container for The Best Chocolate Cake Ever.  I just had to try it to see if it was telling the truth.  Changing just a little bit from the original and now waiting to see how it turns out......It was wonderful and my boys were any the wiser of my switch!  My oldest said it was the best while my twins keep asking for it for breakfast!  As far as the icing (frosting) goes, well, let's say I came about it mistakenly by not having enough ingredients on hand when I started the cake.  My boys loved the bittersweet taste.   Get the ricotta out of the fridge, you have a cake to bake!  Enjoy!  <3 and hugs!

Wednesday, April 25, 2012

Thursday’s Treasures Week 31

Thank you so much for the Treasured Recipes and Memories you shared with us last week. There were many delicious and amazing recipes!  I love them all!  Two were tied as being viewed the most,  Joan, of Chocolate, Chocolate and More and Ann, of Sumptuous Spoonfuls.  Love you both!  <3 <3  These are gorgeous pictures that accompany your fantastic recipes! Congratulations to you both!   <3 and hugs sweet friends!
Joan of Chocolate, Chocolate and More Grilled Nutella and Cream Cheese Sandwich

Ann of Sumptuous Spoonfuls shared her Rainbow Fruit Kabobs
Are you ready for another Thursday’s Treasures?  I know I am!  Y’all know by now what to do.  Rules are the same as before.  
Please follow me at one, or more, of my following thingies on the right hand side.  (What do you call a group of them, anyway?)
Show a link to this week’s Thursday’s Treasure on the recipe you linked up .  I need to make a new button, if I can remember how!  ;D
Please visit others..that’s what it’s all about! 
Okay, I think I have covered it all.  I’ll so looking forward to your new Treasured Recipes and Memories. 

Monday, April 23, 2012

Fudge Pie

I ran across this old recipe the other day and knew my boys would love it.  Of course, I changed it a bit here and there, you know I do.  My hubby always asks me why..I usually don't have an answer that's just how I am.   For this pie, I changed it by cutting down on the sugar and margarine.  There was too much for me.  You can even start with 1 cup sugar to see if that is sweet enough as this is a sweet pie.  It tastes, and sets up like, fudge.  Enjoy!

By clicking on the advertisements on my blog, you are helping support it.  Please take a moment to check them out when you visit. Thank you!

Friday, April 20, 2012

Stained Glass Frittata

I made this for hubby and I the other day for brunch.  Looking around in the fridge I found some veggies that I needed to use, I started to use the leftover chicken from the night before but decided I would just use veggies instead.  After posting pictures of this on facebook, a friend on my page, Susan J. Vosmik, suggested I name it Stained Glass Frittata.  It does look like stained glass with all the beautiful colors.  ~smiles~  Really easy to make and very delicious!  Enjoy!  <3 and hugs!

Stained Glass Frittata
Makes 2 large servings if nothing else is served.
4 to 6 smaller slices  

6 eggs, beaten
splash, heavy cream
1 teaspoon margarine 
2 each red, yellow and orange mini peppers, torn into pieces or chopped
4 ounces fresh mushrooms, chopped
1/2 cup onion, chopped
3-4 handfuls of fresh spinach, torn into pieces...I leave the stems on
1/2 teaspoon dried thyme leaves
1 teaspoon freshly ground garlic and sea salt
pepper to taste
cheddar and parmesan cheese freshly grated, to sprinkle on top of frittata
olive oil spray

Heat oven to 350 degrees.
Spray olive oil in a 6" ovenproof pan.  I used cast iron.

Saute mushrooms, onions and peppers until softened.
Season with dried thyme leaves, garlic/sea salt and pepper while cooking.
Add margarine, stirring to be certain nothing is sticking to bottom of pan.

A little steamy and blurry but you get the picture.  HAHAHA sorry about that!
Add spinach.

Cook until wilted.

Beat eggs and add a splash of heavy cream. 
Add to pan and stir don't want all the spinach on one side.  ~smile~

Cook in a preheated oven for 20-25 minutes,  or until eggs are set at 350 degrees.  Turn pan around halfway through.

Sprinkle cheeses over frittata when it comes out of the oven.

Enjoy!  <3 and hugs!

Shared on:
Fit and Fabulous Fridays #28
Weekend Potluck at The Better Baker
EMM Church Supper#36

Thursday, April 19, 2012

Thursday's Treasures Week 30

I thought I would change Thursday's Treasures and have them as a post each week.  What do you think?

The sun is heating up and with no's a dried up, dusty, high flying pollen hot mess!  Our allergies are high and the grass is not.  It's all but withered up and gone away.  We are having to hay the mini horses again this year.  Through all this the sweet smell of jasmine is in the year.  So pretty with it blankets of white.  I found a beauty on my walk around the yard..uh hmmm, dust bowl that is, yesterday.  One bloom on a Shrimp Plant I thought had died.  What a great, uplifting and beautiful sight it was among the dead leaves that cover the back yard.

An unusual beauty among the dead leaves. 
Thank you for sharing each week.  I look forward to your Treasured Recipes and Memories....I just love reading and making them!   You can now click on your favorites. Next week, I'll feature them. Okay, ya'll know the rules....

Please follow me on Linky, NetworkedBlogs, and or Google Connect.
I am also on Pinterest, Twitter and Facebook.
You can also subscribe to email to get each post as it is added and RSS feed to read in your choice of reader.
All of these are on the right hand side of the page.
Please visit at least two others.  We all love to have company and have you eat with us.  Now, go on and have fun!

Linky party will end Sunday night at 11:59pm.  I think I will have voting, it will open at 12:00 am Monday and end Tuesday night at 11:59.  You may vote for your favorite once.
What do y'all think?  Perhaps I'll just go by the most viewed instead.

Here is a link to ALL the previous weeks of Thursday's Treasures!

I have started a Pinterest board for Thursday's Treasures to share you Delicious recipes!  If you would like to post to the board directly...please let me know and I will add you on the board to post.  <3

Wednesday, April 18, 2012

Artichoke, Spinach and Cheese Stuffed Peppers

I made dip the other night and thought it would be amazing cooked in those mini sweet peppers you buy by the bagful.  I was right!  They turned out wonderful!  Now I want to get some pepper plants to put in our little garden.  If you need'll more than likely find me digging in the garden.  ~smile~

Artichoke, Spinach and Cheese Stuffed Peppers

1 lb bag of mini sweet peppers, cut in half, leaving stems on (do not eat the stems) and seeds removed.  I saved mine and going to put them in pots to see if they will grow.  ~smile~
1 can of baby artichoke hearts, rinsed, patted dry and chopped
1 box (10 oz ? ) frozen spinach, thawed, drained and squeezed dry, chopped
1 cup chopped tomatoes, canned and drained or fresh
8 oz neufchatel cheese, room temperature
1/2 to 3/4 cup parmesan, grated
1/2 mozzarella, grated, optional.  I didn't use it.
1 tablespoon minced garlic
1/4 to 1/2 teaspoon dried thyme leaves...I just love this herb
1/4 to 1/2 teaspoon freshly ground lemon pepper
sea salt to taste
olive oil non stick spray or parchment paper

Stir neufchatel cheese to soften.  Add parmesan, garlic, thyme, lemon pepper and salt to taste.  I always start with the lesser amount and add more if needed.  Always make to your taste.  ~wink~
Stir chopped tomatoes, spinach and artichoke hearts. 

For cooked dip

The first night, I cooked this in the oven at 350 degrees until warmed through, as a dip served with homemade tortilla chips.  

The next day, I spooned what was left of the dip into the peppers and cooked in a cast iron skillet.  You will need a cookie sheet with sides if just making the bagful of stuffed peppers.

For the stuffed peppers

Preheat oven to 350 degrees, spray cookie sheet with olive oil or use parchment paper.  
Spoon cheese mixture into pepper halves.  Place on cookie sheet, you can have them touching to keep them upright.  
Bake for 20-30 minutes.  If you want to pick them up and hold them, get them out early.  Make certain the filling is heated through.  I actually put them under the broiler, with the door opened a crack, on low, for 8-12 minutes.  Keeping a close eye on them at all times.  Do not leave alone or they will burn! 

Enjoy!  <3 and hugs! 

Tuesday, April 17, 2012

Pineapple Bacon Jam

Yep, you read it right!  Pineapple Bacon Jam with fresh pineapple and caramelized onions...........YUMMO!!!!   My oldest is taking FCAT tests this week and I wanted to make him some of his favorite foods during the week to reward him for doing an amazing job as well as comfort him.  Y'all know how food is a comforter, soother and just an all around warmth, when things are a little It's his first "big" tests and he is very nervous about taking them.  This is one he doesn't get very often at all but really loves.

Monday, April 16, 2012

Thyme for Garlic Parmesan Egg In the Hole

I am hungry!  We got up and fed the boys, took Lucas to school...FCAT testing this week, and then the twins.  Ted and I wanted to go shopping except the places we wanted to go didn't open until 9 and 10 o' was 8:15.  We thought for a half a second about going to that fast food chain that starts with a Mc but decided our breakfast at home was 100% tastier and healthier for that matter.  I knew what I wanted all the way home.  Egg in the hole.  I started cooking them and then wanted garlic bread...yes, for breakfast.  Then parmesan and thyme came into the picture.  The result were bites of delicious goodness.  Crunchy garlic parmesan toast with a sunny side up egg seasoned with sea salt, freshly ground pepper and thyme nestled inside.  Enjoy!  <3 and hugs!

Thyme for Garlic Parmesan Egg In the Hole

slices of bread
sea salt
freshly ground pepper
ground garlic
dried thyme leaves
non stick olive oil or a little butter

Cut a hole in the middle of slice of bread.
Spray or add butter to pan.
Heat on medium high.
Put slice(s) of bread in skillet.
Brown bottom of bread, lower heat to low and flip slice(s) of bread.
Crack egg and put in the hole.
Sprinkle with salt, pepper, garlic, thyme and parmesan.
Cook until the white is set...around 5 to 10 minutes.  

Saturday, April 14, 2012

Yogurt Cake Only 2 Ingredients

I had an idea to make a cake and when I went to make..I realized my boys had eaten up the ingredient I wanted to use!  lol I looked around and found what I thought was a suitable substitute.  It was!  Only 2 ingredients and a perfect moist, delicious cake!  It was more that I thought it would be.  YAY!!  Are you ready?  Here ya go!!!

Friday, April 13, 2012

Mary's Dried Beef Chicken

My Precious Mother In Law, Mary that I miss so much, would make this amazing chicken, especially when she would have a luncheon.  Ted and I were so delighted to have her make this for us.  ;D  She finally gave me the recipe and oh my, I was so thankful!  Super easy but does take a little time to cook.  Add sliced fresh mushrooms to it to make it extra special.  Enjoy!  <3 and hugs!

Mary's Dried Beef Chicken

4 halves chicken breast
1 2 oz jar dried beef 
4 slices lean lower sodium bacon
1 can cream of mushroom soup
8 oz sour cream
1/2 teaspoon minced garlic
1 teaspoon thyme
freshly ground lemon pepper
fresh mushrooms, sliced

Preheat oven to 340 degrees.  Spray a 8x10 pan with non-stick spray. 
Dried Beef
Layer dried beef in the bottom of pan.
Rinse and pat dry chicken breast.
Grind lemon pepper on chicken breast, top and bottom.
Wrapped in Bacon
Wrap bacon around chicken breast.
Place on top of dried beef.
Soup, sour cream, thyme and garlic
Mix soup, sour cream, garlic and thyme together.  Add mushrooms if you have any.  I didn't.  ;(
Soup mixture
Spoon over chicken breast.
Cover with foil and do not open for 2 hours.
Enjoy!  <3 and hugs! 
Uncover and turn oven up to 400.  Cook for 15-25 minutes until bacon is crisp.
Serve over cooked rice, noodles or with mashed potatoes!  
Enjoy!  <3 and hugs! 

Shared with:
Weekend Potluck

Thursday, April 12, 2012

Coconut Lemon Custard Pie w/Self Making Crust

I wanted something to eat besides chocolate.  We had our Dark Chocolate Coconut Bunny Butt cake for Easter...It was good!  I still have some coconut left so I thought I would make a pie.  It has been so long since I made this...I just about forgot how.  ;D  Grab a fork and help yourself....there is always plenty.  If not, I can always make more.  Enjoy!

Stuffed Soft Pretzel Bites

I love soft pretzels and thought I would try my hand at making them from frozen dough.  Super easy and fun!  I stuffed them with everything!  Chocolate chips, colby/jack cheese, hot dogs, rolos, broccoli and cheese,  and even chocolate chip cookie dough.  Yes, I did!  ~smiles~  Only thing was....they got mixed up and I didn't know what was in each one!  LOL  We had fun guessing and biting into each one.  It was like a box of chocolates.  You just don't know what you are getting until you dive in and take a bite out of it.  And, just like have to eat what you get.  ~smile~  Mix yours up too, for a little added fun!  Enjoy!

Tuesday, April 10, 2012

Ricotta Chocolate Chip Cups

Lucas is sick and I wanted to make him a little snack today.  By little, I do mean little.  This made 4 mini bites, you can easily adjust and make more.  Hope you like these little darlings, he certainly did!  <3 and hugs!

Ricotta Chocolate Chip Cups
this is just a snack makes 4 mini cups

ready made chocolate chip cookie dough, or your favorite
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1 teaspoon granulated sugar
2 teaspoon milk, more or less depending on thickness desired
favorite toppings

Chocolate Chip Cups

Preheat oven to 350 degrees.  Grease mini muffin pan. 
Get a little bit of dough, the size of a quarter.  Roll it up then make an indentation in it.  Put it in the greased muffin tin.  Repeat until desired amount is made.
Bake for 5 minutes.  Take out of oven.  I used the back of a round 1/4 teaspoon measuring spoon to make another indentation in the cookie dough.  Do not go all the way through the sides or bottom.  
Put back in oven and cook an additional 3-5 minutes.  Until brown outside is brown and inside is very close to being done.  Take out of oven, run a knife around the edges and let cool in pan for 5 minutes.  Take out of pan and cool completely on wire rack.

Ricotta Topping

Whisk ricotta cheese, vanilla, sugar and milk until incorporated and whipped.  Spoon, or pipe into chocolate chip cups.  Top with your favorite fruit or grated chocolate.  Enjoy!  <3 and hugs!  

Saturday, April 7, 2012


Friday night and I promised my boys pizza.  I look, search, and plunder through cabinets and drawers for the yeast to make the pizza.  Uh Oh!  I am in trouble!  I cannot find it!  Think, think, think....  I remember seeing a pizza made with spaghetti...I'm saved!!!!  I hope.  I get the spaghetti out and they look at me as if I have lost my mind.  ;D  I made the spizza and it Works!  Woot Woot!  It tastes like spaghetti but it is Good!  Eating spaghetti in a pizza shape with your hands...Oh Yeah!  ;D  Hope you like it!  <3 and hugs!


6 oz spaghetti, cooked al dente
salt to cook spaghetti, if desired
italian seasoning, basil, oregano to sprinkle, pick and choose or use non 
parmesan cheese
1 egg, beaten
mozzarella cheese, or as we do, string cheese...btw, 1 string cheese = 1/4 cup
spaghetti or pizza sauce
pepperoni, cooked to release grease, optional
veggies, optional 


Preheat oven to 350 degrees.
Cook spaghetti or use leftover.
Grease pizza pan or cookie sheet.
Toss spaghetti, 1/4 cup parmesan, and beaten egg to cover spaghetti.
Form a circle on greased pizza pan.
Sprinkle with more parmesan and cook in a preheated 350 oven for 5-7 minutes, till starting to set.
Sprinkle again with parmesan and mozzarella on top.
Top with sauce and cooked, precooked pepperoni and/or other toppings.
Cook 15 to 20 minutes, depending on ingredients. 
If the bottom is moist, place on paper towels to remove moisture.
Cut and serve.  
Enjoy!  <3 and hugs! 

Alfredo Green Bean Casserole

A spin on my Mama's, and probably yours too, green bean casserole.  The one with mushroom soup, french style green beans and fried onions.  I loved my Mama's green bean casserole and looked forward to eating it.  However, my boys like alfredo better, so....I made it with alfredo sauce and it was  HIT!    Try it for something different.  I bet your family will like it too.  <3 and hugs!

Moist and Flavorful Roasted Turkey

I saw a turkey in the freezer the other day and knew right away that is what I wanted to eat.  The only problem was I had to way for it to thaw!  Oh boy, it was so worth the wait!  Every now and then, I just have to have turkey. It seems I always associate turkey with a holiday.  The smell of turkey throughout the night and into the morning as the day begins.  My Darling Daddy would set the clock for midnight, wake up and put the turkey in the oven, having it all set to go in the fridge. It was an amazing turkey but I prefer to cook mine just before I eat it.  Sometimes I brine it but today it went straight into the oven with a lemon, lemon basil, thyme, onion and margarine...Can you say YUM?!  I hope you enjoy it, we did!

 Moist and Flavorful Roasted Turkey

1 12 lb. turkey
1 stick margarine, very cold and sliced
2 teaspoons kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground white pepper (to your taste), more if desired for sprinkling
2 teaspoon dried thyme, more for sprinkling
6 to 10 lemon basil leaves
handful of garlic cloves, peeled and lightly crushed or head of garlic,cut in half
1 lemon, halved
1 small onion, quartered
spray or melted margarine to baste, if needed


Preheat oven to 350 degrees.
Remove neck and giblets from cavities of turkey.  Save to make gravy, if you wish.
Rinse turkey and pat dry.
Sprinkle salt, pepper and thyme inside of turkey cavities, body and neck.
Place garlic, lemon and onion pieces inside turkey.
Cut cold margarine into thin slices.
Mix salt, thyme and pepper in a small bowl.
Press margarine slices into salt mixture.
Fit your hand under skin of turkey and place slices of margarine between skin and meat.
Saving a few to rub the skin with.
Put lemon basil leaves under skin and on top of meat of turkey.
Rub remaining margarine slices on skin, squeeze half a lemon over the turkey.
Sprinkle salt, thyme and pepper if desired.
Put in a roaster and cook in preheated 350 degree oven for 45 minutes.
Baste with drippings, if any.  If not,  spray or brush with margarine.
Continue to baste every 30 minutes.
It should be done in 2 hours 15 to 30 minutes or 20 minutes per pound.  Mine was done in 2 hrs. 20 minutes.   Liquid should be clear when pierced in meaty part of thigh and drumstick move easily.  Temperature should be 175 to 180 degrees in the thickest part of thigh without touching bone.  Let sit for at least 15 minutes before carving.  Save juices in pan to serve over turkey as it is or made into gravy.  Enjoy! <3 and hugs! 
First day.  Very moist and oh so yummy!
Second day...just as moist and more flavorful! 

Wednesday, April 4, 2012

Banana Cream Chocolate Eclair Cake and Mama

April 1st was the 20th anniversary of my Precious Mama's passing.  There isn't a day that goes by that I don't feel the void that was made, the day I had to say goodbye.  Nobody, try as they may, can take the place of your Darling Mama, or the ones that raised you.  She is your best friend, the one you think of when something, or someone, makes you smile, laugh, frown, cry....  My Sweet Mama wasn't around when I found out I was pregnant with my oldest, my first born child, at the age of 40.  She wasn't there to hear my twins first cries.   I needed her so when I had cardiomyopathy and congested heart failure one week after my twins were born.  When the cardiologist told me he didn't know if I would live or not.  When I was alone in Cardiac ICU because my husband had to stay home with my precious newborn twins and oldest son that was 2 1/2 years old.   I was praying desperately that my boys would have their Mama in their lives and not have to go through the pain I have.  I am truly Blessed to be here with them and to hear their sweet voices call my name "Mama."  <3 <3 <3

Mama's aren't replaceable, neither are the treasured recipes they used to make and the precious recipes that accompany them.  I found one of my Mama's recipes for Chocolate Eclair Cake the other day.  A very easy, no bake cake.  I new immediately I would make it, when I told the boys, they were very excited!  I decided to use banana cream, instead of vanilla, and added bananas in the cake, it was a hit.  Hope you enjoy making this recipe and making a new memory with, and for, your loved ones.  <3 and hugs!

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