Wednesday, February 14, 2018

Beef with Brocolli

Preapred Rice (optional 1/4 cup coconut)
2 Tbsp corn starch
2 Tbsp. Water
2 Tbsp. Minced garlic
1 Tbsp. Minced fresh ginger (or 1 1/2 tsp. Ground ginger)
1/2 tsp. Garlic powder
1 lb lean cut steak (such as round steak) sliced thin

1 tsp. Olive oil
1 tsp. Seasame oil

1 tsp. Olive oil
1 tsp. Seasame oil
6 cups brocolli cut up into bite size bunches
1 onion cubed
1 bell pepper cut into large chunks

3 tbsp. Brown sugar
1 1/2 tbsp. Cornstarch
1/2 cup soy sauce

Preapre rice.  I like to add 1/4 cup coconut while the rice cooks and a little salt.
In a medium bowl mix 2 tbsp. Corn starch, water, garlic, ginger, and garlic powder until combine.  Add sliced steak and mix to coat.  Set aside.
In large skillet heat 1 tsp olive oil and 1 tsp. Seasame oil on high.  Add steak and cook until done.  Place steak in clean bowl.
Add another 1 tsp olive oil and 1 tsp seasame oil and heat on high.  Add vegetables and cook until still crisp but onions are translucent (about 8-10 minutes).  While cooking stir together sauce - brown sugar, 1 1/2 tbsp. Corn starch and soy sauce.  When vegetables are about done add beef and stir to combine.  Add sauce and saute 1-2 minutes until sauce is warm and coats the beef and vegetables.
Serve immediately over rice.

Sunday, January 28, 2018

Slow Cooker Mexican Chicken Soup

1 large chicken breast
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin
3/4 tsp. paprika
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water
Toppings: cheddar cheese, low-fat sour cream, cilantro, tortilla chips and sliced green onions.
Place all ingredients is large crockpot.  Cook for 6-8 hours on high.  Chicken should easily shred with 2 forks.  If you have trouble, remove chicken from crockpot and place on a cutting board.  Let cool 10 minutes, then shred with 2 forks.  Serve hot.  Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion.  Eat with tortilla chips.

Wednesday, June 21, 2017

Creamy Lemon Chicken with Garlic Mashed Potatoes

Garlic Mashed Potatoes
Ingredients:6 medium white potatoes1 tbsp. salt3 tbsp. minced garlic2 ounces cream cheese1/4 cup milk2 tbsp. butter (or smart balance)
salt and pepper to taste
1.  Boil water and salt in large pot (enough water to cover all potatoes).  Once water is boiling, add potatoes.  Cook potatoes until tender (when soft if poked with a fork).  Drain reserving 1 1/4 cups of water for your Lemon Chicken Sauce.
2.  Melt butter and saute garlic in same pot with milk and cream cheese.  Add in potatoes and Mash.  Add salt and pepper to taste.  serve hot.
-NOTE:  When the potatoes are getting tender and close to done, start cooking your chicken, and don't forget to save some potato water
Creamy lemon Chicken
  • 2 chicken breasts, cut into thin cutlets (about 6 pieces total)
  • Salt, pepper, your favorite season salt (I like Krogers)
  • flour to coat (about 1/3 cup)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1¼ cups reserved potato water plus 1 1/4 tsp. chicken bouillon powder 
  • 6 ounces (3/4 of a package) fat free cream cheese
  • 4 tbsp lemon juice
  • 4 Tbsp. fresh minced parsley
  • salt and pepper to taste
  • Serve over garlic mashed potatoes


1.  Preheat oven to 350.  Lightly Salt and pepper one side of each piece of chicken.  Lightly season salt the other side of each piece of chicken.  Melt the butter with olive oil in a large skillet on medium/medium-high heat).  Cook chicken until done.  Cook on each side about 6-8 minutes.  When done put on baking sheet and let rest in oven.
2.  DO NOT CLEAN YOUR SKILLET!  Add potato water, bouillon powder, cream cheese, lemon juice and parsley.  Cook on medium stirring constantly until cream cheese is incorporated.  Add salt and pepper to taste.  Add chicken and mix once.  Serve IMMEDIATELY.  Serve over mashed potatoes, use extra sauce (it's amazing).

Summertime Yellow Squash Chowder

Summertime Yellow Squash Chowder


  • 1 Tbsp. Butter
  • 1 sweet onion diced
  • 2 stalks diced celery
  • 2 carrots diced
  • 3 yellow zucchinis thinly sliced into rounds
  • 1 heaping Tbsp flour
  • 2 Tbsp. minced garlic
  • 3 1/2 cup milk (use skim or 1%)
  • 3 cans corn drained
  • 1 cup water with 1 chicken bouillon cube
  • 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
  • 1/4 tsp freshly ground black pepper , then more to taste if desired
  • salt to taste
  • Shredded cheddar cheese (optional)


  1. Melt butter in large stock pot.  Saute celery, carrots and onion in butter until almost tender.  Add zucchini and saute 2 more minutes.  Add flour and garlic.  Stir.  Add 1 can corn drained, milk, bouillon cube, thyme and pepper.  Cook on medium.  While cooking, blend in food processor or blender the other 2 cans of corn until creamed.  Add to stock pot. Cover and simmer on low heat for 10 minutes or until Squash is tender.  Add salt to taste.  Serve hot, add shredded cheese on top for extra flavor.

Friday, July 1, 2016

Orange Pecan Scones

For scones:
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup chopped pecans
• Grated zest of 1 orange
• 1/2 cup freshly-squeezed orange juice
• 1 large egg, beaten
For glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• 12 pecan halves
Preheat Over to 375 degrees.
1.  Line a baking sheet with parchment paper.  Set aside.
2.  Place flour, baking powder, baking soda, and sugar in the bowl of a food processor.  Pulse briefly just to combine.  Add the butter and pulse until pea-size.
3.  Transfer flour mixture to a large bowl.  Stir in the chopped pecans and orange zest.  Add the 1/2 cup orange juice and beaten egg.  Using a fork, quickly mix the liquid ingredients into the dry until just-combined.
4.  Drop 12 equal spoonfuls of batter, evenly spaced, onto the baking sheet.  Slide baking sheet onto center rack of oven.  Bake for approximately 15 minutes, or until golden brown.  Remove from oven and cool on wire rack.
5.  Prepare the glaze by mixing together confectioners' sugar and orange juice.  Spread a small spoonful of glaze onto each scone and top with a pecan half.

Sunday, May 15, 2016

Pretzel Rolls

Pretzels Rolls

1/2 cup brown sugar
2 cups luke warm water
5 1/2 tsp. dry active yeast
1/4 cup vegetable oil
5 3/4 - 6 cups of flour (dough should be only slightly sticky)
1/2 cup baking soda
Egg wash (1 egg plus 1 Tbsp cold water, beaten)
Coarse Sea Salt

Optional:  Dessert Option - Cinnamon Sugar Pretzels - also need 1 cup sugar + 1 tsp. cinnamon


1.  In a large mixing bowl mix sugar and water.  Add the yeast and stir to combine.  Let sit about 5 minutes.

2.  Add flour and oil and mix until a ball forms.  Knead for 3-5 minutes on a lightly floured surface.  Grease a medium bowl with cooking spray.  Place dough in greased bowl and cover with a clean dishtowel or saran wrap.  Place bowl in a warm place for 45 minutes to rise (I put mine on the stove top especially when the oven is on, a sunny windowsill also works well).

3.  Cut dough into approximately 50 rolls and shape into balls.  Line 3 baking sheets with parchment and grease the parchment with butter.  Place the balls evenly on the baking sheets leaving room to rise again.  Let rise about 30 minutes in a warm spot covered with clean dish towels.  While the dough is rising again, Preheat the oven to 450 degrees.

4.  Fill a large deep skillet (at least 3 inches deep) or a large pot with water about 2 1/2 inches deep and add the baking soda.  Bring to a boil.  Drop manageable number of balls into the water and turn after 15 seconds.  Do not leave in the water longer than 20-30 seconds total or dough will get a baking soda taste.  Remove with a slotted spoon and place back on the baking sheets evenly.

5.  Bake pretzels buns at 450 degrees for 8-12 minutes or until medium brown.  Delicious warm with butter or mustard, or as a bun for sliders or a chicken patty.

Dessert Trick:

Well pretzels are baking melt 1 stick of butter.  In a small bowl mix 1 cup sugar with 1 tsp cinnamon.  When the pretzels are baked, let cool 2-5 minutes so warm to touch, but won't burn your fingers.  Drop in melted butter to coat.  Roll in cinnamon sugar.  Amazing Dessert, best served immediately (warm)!

Monday, May 2, 2016

Easy Apple Cake


2 apples peeled, cored and diced
1/2 stick butter
1 cup flour
1 cup sugar
1/4 tsp. Baking soda
1/2 cup nonfat yogurt
1/2 cup milk
1 tbsp. Lemon juice


1.  Preheat oven to 350 degrees.  While oven is preheating, place butter in 8 inch cake pan to melt in oven (takes about 5 to 10 minutes).  Remove when butter is metled.

2.  Meanwhile, mix all dry ingredients in a medium bowl.  Add apple stir to coat.  Add remaining ingredients, and pour in melted butter.  Mix to combine.  Leave a coating of melted butter in cake pan, this will grease your pan so the cake won't stick.

3.  Pour batter into cake pan.  Bake 1 hour or until golden light brown.  Serve with vanilla ice cream or whip cream.

Tuesday, February 9, 2016

Stuffed Peppers

Stuffed Peppers

1 lb ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup


Preheat oven to 350 degrees.

Cook rice according to directions on box, set aside.

In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent.  Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined.  Cook for 5 minutes at medium-low.

In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom.  Place pepper halves in sauce (so they look like bowls).  Fill each pepper to top with beef mixture.  Cover each pepper with some cheese.

Bake peppers for 25 minutes or until cheese is melted and peppers look tender.  Serve hot!

Sunday, February 7, 2016

Lower Fat French Yogurt Apple Cake

Lower Fat French Yogurt Cake with Apples


1 1/3 cups flour
1/2  tsp cinnamon
1/4 tsp salt
1/2 cup sugar
7 Tbsp. butter (1 stick less 1 Tbsp)

1/2 plain unsweetened NON-FAT yogurt
2 apples, peeled, cored and diced (use 2 different varieties of apple)
2 tsp lemon juice
2 eggs
1/3 sugar for top
Parchment Paper (recommended)


1.  Preheat the oven to 350°F. Line a 9 inch cake pan or spring form pan with parchment paper, letting the square edges flap over the sides (gives the dessert a Parisian flair once cooked).  Spray the parchment paper with cooking spray.  If you do not have parchment paper, simply spray the pan with cooking spray.  

2.  In a medium bowl, whisk together the flour, cinnamon, 1/2 cup sugar and salt.

3.  Melt the butter until browned in a small saucepan.  Add to dry ingredients.  Add yogurt, apples and lemon juice and stir until well incorporated.  Add beaten eggs and stir until well mixed.  Pour the batter in the prepared pan. Sprinkle the 1/3 cup sugar evenly over the top of the cake.

4.  Bake for about 1 hour until  toothpick comes out clean.  Tastes amazing warm with vanilla bean ice cream.  Enjoy!

Ultra Moist Lower Fat Chocolate Mayonaise Cake

Ultra Moist Lower Fat Chocolate Mayonnaise Cake


2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar

2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
3 eggs
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)

Chocolate Ganache Frosting

A delicious chocolate buttercream or chocolate cream cheese frosting of your choice


1.  Preheat oven to 350 degrees.  Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.

2.  Add mayonnaise and vanilla to dry ingredients (do not mix yet).  In a microwave or saucepan heat the wine and water until just before boiling.  Add wine/water to dry ingredients and mix until well incorporated.  Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated.  Add chocolate chips and mix, optional.

3.  Baking Options:  Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done

A toothpick will come out clean when cake is done.

4.  Let cool completely and frost as desired.  Enjoy!

Monday, March 9, 2015

Lower-Fat Chocolate Ganache Frosting

Ganache is so much easier and better than frosting, not sure I will ever go back...

1/2 cup skim or low-fat milk
1 1/2 cups semi-sweet chocolate chips

Put chocolate chips in a medium mixing bowl.  In a small-medium saucepan heat milk until just-before boiling and immediately turn off the heat; or heat milk in a microwave for 1 minute.   Add milk to chocolate chips and stir until chocolate is dissolved. Ganache will be thick.  Pour over your favorite cake. Let harden at room temperature or in the refrigerator and then serve.

Cinnamon Roll Pancakes


Pancake Mix prepared as directed and set aside (for 24 pancakes, this is generally 2 batches, but it depends on your mix)

Swirl Mix:
3/4 cup brown sugar
1 stick  butter melted
1 Tbsp. cinnamon

4 oz. cream cheese
4 Tbsp. butter
1 1/4 cups powder sugar
1 Tsp. vanilla


For Swirl Mix:  Mix melted butter, brown sugar and cinnamon together until combined.  Pour mixture into a small zip lock bag and let sit.

For Frosting:
In a Microwave:  Place cream cheese and butter in a small bowl and microwave for 20 seconds at a time until butter is melted.  Stir butter and cream cheese together until combined (a few lumps is okay).  Add powder sugar and vanilla.  Stir until frosting consistency.  Set Aside.

On the Stove:  Place cream cheese and butter in a small and cook on medium until butter is melting stirring to combine.  Take off heat.  Stir butter and cream cheese together until combined (a few lumps is okay).  Add powder sugar and vanilla.  Stir until frosting consistency.  Set Aside.

Assembling the Pancakes:
Start cooking your pancakes on a skillet as directed.  As soon as the batter is poured onto the skillet, be prepared to use the swirl mix.  Cut a small hole in one corner of your zipped zip-lock baggie of swirl mix.  Starting in the center of each pancake make a swirl design outward of the swirl mix.  Once the pancakes are cooked on the one-side (bubbles will start to show through on the swirl side), flip your pancake and let cook until done (batter is fully cooked).  Before serving, top with the cream cheese frosting by spreading evenly over the top.  Serve hot.

You may need to clean your pan every few batches of pancakes since the sugar can burn to the pan. Some cooked sugar is good, but if it gets too burnt it will be bitter.   Make sure that you grease the skillet as directed on your pancake mix instructions.

I usually preheat my oven to 200 degrees and place my cooked pancakes in the oven while the other pancakes are cooking.  Then at the end, I frost each pancake as it is served out.

So delicious, enjoy!

Thai Peanut Butter Pumpkin and Kale Soup


10 cups water
8 chicken bouillon cubes (enough for 8 cups of broth)
2 sweet onions diced
1 Tbsp. ginger (minced fresh or dried)
2 Tbsp. minced garlic
1/2 tsp. black pepper
1 (15 oz.) can diced tomatoes
1/4 cup creamy peanut butter (you may prefer to add more, up to 1 cup)
10 oz. bagged Kale (cut, cleaned and ready to cook - I use the ones from Trader Joe's)
1 (15 oz.) can Pure Pumpkin
crushed salted peanuts for topping (optional)


Add water, bouillon cubes or powder, diced onions, ginger, garlic, tomatoes and pepper.  Heat on high until boiling, add peanut butter and stir until combined.  Add kale.  Turn heat down to medium and simmer for 30 minutes.  Add pumpkin and stir until combined.  Simmer 5 more minutes.  Serve hot.  Top with crushed peanuts if desired.  Great served along side couscous or jasmine rice.

If you like the peanut butter flavor feel free to add more!  I like to keep things on the lighter side, so I stick to a modest amount of peanut butter.  However, it is delicious with more!

Monday, February 16, 2015

Easy Peasy 4 Ingredient Brown Sugar Cookies

So easy to make and SO GOOD!!!

1 stick (1/2 cup) butter melted
1/2 cup brown sugar
1/2 Tbsp. cinnamon
1 1/2 cups flour

Preheat oven to 350 degrees.

Mix brown sugar and cinnamon into melted butter.  Mix in flour.until incorporated.

Roll into 1 inch balls and place on ungreased cookie sheet.  Place about 1/2 inch apart.  Cookies do not spread much at all.

Bake for about 10 minutes until done.  Let cool and store in airtight container.  Enjoy!

Saturday, January 31, 2015

Hashbrown Bacon and Egg Casserole

Hashbrown, Bacon and Egg Casserole

My family visited me this weekend and I decided to give them "the red carpet treatment", to quote my sister, and make them a hearty and yummy breakfast of Hashbrown, Bacon and Egg Casserole, Fruit and Yogurt Parfait with apples, blueberries, banana and cinnamon and homemade biscuits.  We all loved this casserole!

8 hashbrown patties
1/2 lb bacon put into small bits
2 small or 1 large onion diced
1/2 cups shredded sharp cheddar cheese
4 egg whites + 5 whole eggs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper


Preheat oven to 400 degrees.  Start cooking the bacon in a medium sized skillet over medium heat.

While bacon is cooking place the hashbrown patties in a single layer on the bottom of an ungreased 13X9X2 inch baking dish and then place the hashbrowns in the preheated oven to begin cooking (about ten minutes).

Once your bacon is almost done, drain and remove bacon and place on a plate.  Pour out the remaining grease from the skillet (it's ok to have a layer of grease, you want that), reserving skillet.  Put skillet back on medium heat and add back the bacon and the onions (but not the grease!).  Saute until onions are translucent and tender (about 6 minutes).

While the bacon and onions are cooking, whisk eggs, egg whites, salt, pepper and milk together in a bowl and set aside.

Once the bacon and onions are done, remove the baking dish with the hasbrowns from the oven.  Cover hashbrowns evenly with the bacon and onions.  Cover evenly with the cheese.  Pour egg mixture over the top.  Bake at 400 degree for 15 minutes.  Turn temperature down to 350 degrees and bake for an additional 10 minutes or until the casserole is golden brown at the edges.  Serve hot, great with homemade biscuits or Skillet Bread.

Photo courtesy of my awesome sister Jenny.

Monday, January 26, 2015

Dark Chocolate Turtles

Dark Chocolate Turtles

Ghirardelli Dark Melting Wafers (about 30 wafers)
Whole Pecans Haves (about 150 whole pecans; about 2 1/4 cups of whole pecan halves)
1 (14 oz.) bag caramel candies unwrapped (I used Kraft Caramel Squares)
Non-stick Cooking Spray

Spray a cookie sheet or jelly roll pan with non-stick cooking spray.

Place all unwrapped caramels in a double boil and melt caramel over medium-high heat.

While caramel is melting arrange pecans in groups of 5 pecan halves.  Prepare for at least 30 turtles.  You want five pecan halves grouped with one edge of each pecan half in the center which is where the drop of caramel will go to  hold the turtle together.  The pecan halves represent the turtles 4 feet and head.  Depending on how much caramel you use per turtle you may be able to make more than 30 turtles.  It's not an exact science.

When the caramel is melted, place about 1 heaping tsp. caramel over the center of each turtle to hold the turtle together, caramel will spread a bit.  Keep the caramel on medium low in the double boiler during this process so caramel doesn't become difficult to work with.  It is a little messy, but worth it.

While the turtles are still hot, place one melting wafer on top of the hot caramel.  I put wafers on the turtles after every 5 or so turtles  to make sure the caramel is still hot enough to melt the chocolate.  Let the turtles cool at room temperature or in the refrigerator until chocolate hardens.  Remove from pan and store in tin, separating each layer with wax paper.  Store at room temperature if you plan to eat within 1-2 weeks.Can refrigerate for a longer shelf life or freeze and keep turtles for months.

But make sure to always serve at room temperature or caramel will be really hard.

Makes about 30 turtles.

Makes a great cookie tray addition!

Sunday, January 25, 2015

Chocolate Graham Cracker Crust

Chocolate Graham Cracker Crust 
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter

Preheat oven to 350 degrees.  Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted.  Add butter, graham cracker crumbs and sugar to pie pan.  Mix until well blended.  Press into sides and bottom of pie dish being careful not to burn your fingers.  You can choose to bake the crust for a slightly crispier texture or simply use the crust as is.  Optional:  Bake at 350 degrees for 6 minutes.  Let cool.  

Crockpot Hearty Beef Tomato Sauce

Crock Pot Hearty Beef (or Pork) Tomato Sauce


2 small sweet onions chopped (or 1 large)
2 Tbsp. garlic minced
1-2 Bell Pepper diced, orange, red or yellow
1 lb. 97% lean ground beef (or 1lb. pork sausage)
4 slices of Prosciutto sliced into small pieces (***optional)
3 diced tomatoes (or 1 (14.5 oz.) can diced tomatoes with garlic and green pepper)
1 jar tomato sauce of your choosing (or marina sauce)
1/3 cup grated Parmesan

Place all ingredients in a crockpot (except the Parmesan), break up the beef or sausage into chunks.  Cook on high for 4 hours or low for 8 hours.  Serve over Cheesy Bread or pasta of your choosing.  If you love cheese, top with some shredded mozzarella.  Serves 8.

***My all-time favorite Tomato Sauce is Ragu Robusto Parmesan &'s amazing!

If you don't have fresh tomatoes, the 3 tomatoes can be replaced with another jar of tomato sauce such as Ragu Parmesan Romano Robutso

Saturday, January 24, 2015

Mocha French Silk Pie

Mocha French Silk Pie

Crust Ingredients:

Pie Crust.- Roll out and fit into pie dish baked at 350 degrees until golden.  Let cool.  Using this recipe you should only need half the dough, freeze the rest to thaw and use it another day -


Chocolate Graham Cracker Pie Crust

To save time - (you can also use a pre-made crust)

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
4 egg yolks
3 cups milk (skim or 1%)
2 Tbsp. instant coffee powder
2/3 cup semi-sweet chocolate
2 ounces unsweetened chocolate
2 Tbsp. butter
1 tsp. vanilla


Grind up chocolate using a food processor.  Set aside.

In a bowl whisk your egg yolks.  Add milk and whisk together.  In a medium sauce pan, add sugar, cornstarch and salt.  Turn on to medium heat and whisk in milk mixture.  Add instant coffee.  Whisk for about 7 minutes until thick.  Turn off heat, add ground chocolate, butter and vanilla.  Whisk together until combined.

Pour into cooled pie crust and refrigerate for at least 1 hour before serving.  Serve with whipped cream or cool whip.  Also great topped with chocolate shavings.  Enjoy!

Monday, January 12, 2015

Easy Penne Meatball Bolognese Casserole

Easy Penne Meatball Bolognese Casserole

About 20-25 Pre-cooked 1 inch round Meatballs (frozen or homemade, my meatball recipe will be posted shortly)
1 Box Penne Pasta cooked according to directions to al dente
2 Tbsp. butter
2 stalks of celery finely diced
1 Sweet (Vidalia) onion finely minced
2 Tnsp. minced garlic
2 carrots finely chopped
1 cup dry red wine
2 (24 oz.) Ragu Parmesan & Romano Robusto Sauces
2 cups Mozzarella
1 cup Grated Parmesan

Preheat oven to 350 degrees.

In a large saucepan melt the butter over medium heat.  Add celery, onion, carrots and garlic.  Cook until tender, about 5-6 minutes.  Add wine and reduce to about half over medium to medium-high heat (about 5-7 minutes).  Turn off heat and add 1 can of Parmesan & Romano Robusto Ragu Sauce.  Mix to combine.

In a 13 by 9 by 2 inch baking dish evenly spread out the cooked Penne pasta.  Drop meatballs into Penne so they are evenly distributed throughout the casserole.  Pour your homemade sauce evenly over the casserole.  Cover with 1 cup Mozzarella and 1 cup Parmesan.  Pour the extra jar of Ragu Parmesan & Romano Robusto Sauce evenly over the cheese.  Cover with foil.  Bake for 45 minutes covered.  Uncover, and top with remaining 1 cup of Mozzarella.  Bake for 15 minutes or until cheese is melted.  Serve hot.  Great with Garlic Parmesan Skillet Bread.