Rosa's Ricotta Cheese Cake

Recipe and photo courtesy of Rosa Velez
Filling: Ingredients:
- 2 cups of Ricotta cheese
- 1 cup of mascarpone cheese 
- 2 oranges zest and juice
- 1 cup of sugar
- 4 eggs
- 1 tsp of orange extract
- 1/2 tsp of vanilla extract
Crust Ingredients:

-1 box of Nilla wafers
-1 stick of butter
Directions for crust:

Blend or smash cookies  until all crumbled.  Melt stick of butter and pour into crushed cookies.  Blend well. Put in the pan and pat down until it’s even in pan. Blind bake in the oven for 15 minutes at 350 degrees until sides are slightly golden brown. Let cool before pouring in the filling.
Ricotta Filling Directions:
Mix sugar, ricotta and mascarpone until sugar is blended. Add eggs one at a time, add zest, the juice of oranges, vanilla extract and orange extract. Mix until all combined and bake at 350 for 1 hour and 45 minutes or until top is golden brown. Turn off oven leave for another hour in oven. Then refrigerate untill next day and enjoy!


Tina's Home Made Hummus

Recipe and pictures courtesy of Tina Giongetti Alessandro

So easy so delicious!  I followed this:

1/3 cup tahini
1/4 cup lemon juice

1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
16 oz can chick peas
If to thick I added 2 tablespoons water 
Your going to love it


Left Over Rotisserie Chicken Enchiladas

Recipe and picture courtesy of Amber Hopkins

Take left over rotisserie chicken and shred it up.
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling. 
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and  melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example 


The Barefoot Contessa’s Mustard-Roasted Fish

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees
 Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top



Peter's Sherry Shrimp

Recipe and photo courtesy of Peter Francis Battaglia
Wild US caught shrimp, dusted with seasoned flour
Sauté till almost done in olive oil
Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry
Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side
Add a small pat of unsalted butter, mix around in the pan
Squeeze in some fresh lemon
Season with a little sea salt, black pepper and some chopped parsley
Serve on crostini.

Malisa's Baked Chicken Chimichangas

Recipe and photo courtesy of Malisa Thompson
8 oz. of cream cheese
8 oz. Of pepper jack shredded cheese
1 1/2 tbsp Taco seasonings
1 lb. Cooked chicken, shredded
flour tortillas
cooking spray
 shredded cheddar cheese
greens onions
sour cream and salsa
(I didn't use any seasoning I used red chilies instead)
Dice up raw chicken and boil till cooked. Mix together cream cheese, pepper jack cheese, cheddar cheese (I used sharp white cheddar cheese or just sharp cheddar) green onions (optional chillies) and seasonings (I just use my hands).
Fold in your chicken after its cooked and shredded. Divide among your tortillas. Tuck in sides and roll up each tortilla.
Spray cookie sheet or casserole dish with cooking spray.  Put chimichangas with seam down spray the tops of chimichangas with cooking spray and bake at 350 degrees for 15 minutes, flip and bake for another 15 minutes.
Serve with your choices salsa, sour cream, guacamole and enjoy.

Valerie's Crab Cake Stuffed Mushrooms

Recipe and picture courtesy of Valerie Alava Ross

1 lb crab meat
1/4 cup diced onions
1/4 cup diced celery
 (both quick sautéed in microwave or stovetop till soft)
 1 egg
 1/4 cup mayo
1/4 cup panko
1 tbsp dijon mustard
Old Bay Seasoning
juice from 1/2 lemon
cayenne pepper
1 tsp worcestershire sauce  
dash of tobasco sauce
Combine ingredients. Wash and stem them. Fill each shroom with mixture, top with a melted butter/panko mixture (crumb topping). Bake @ 350 for 20 minutes.

Juleigha's Mississippi Pot Roast

Recipe and photo courtesy of Denise Morgan Evans and Juleigha Roberts-Frick

A pot roast (It should be labled 'pot roast' or 'chuck roast)
1 pkg of dry au jus mix (I use Johnny's)
1 pkg of dry ranch dressing mix (I use Hidden Valley)
1 cube of butter (1/2 cup) (not margarine)
10 or so pepperoncini peppers with about 2 TBS of the juice.
Place roast in crock pot, sprinkle on the dry mixes, add the butter and top with the peppers. Set on high for 6 hours. We use a dense crusty bread to dip in the au jus. No need for butter on the bread.

Judy's Home Made Catalina Dressing

Recipe and picture courtesy of Judy Crox

1/2 a Yellow Onion, roughly chopped
1/2 cup Ketchup
1/4 cup Red Wine Vinegar
1/8 cup Honey
1/8 cup Light Brown Sugar
1/2 tablespoon Worcestershire Sauce
1 teaspoon Paprika
3/4 teaspoon Kosher Salt or more to taste
1/4 teaspoon Black Pepper
1/2 teaspoon dry mustard
1 cup Extra Light Olive Oil or Canola


Pollo saltado... Peruvian-style stir fried chicken

Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 lb. chicken breast, skinned, bonned, and cut in thin slices
  • 2 garlic cloves finely diced
  • 3 tablespoons vegetable oil
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • ½ cup fresh cilantro, chopped
  • 2 cups French fries
  • White rice as a side dish
  1. Season the chicken stripes with salt and pepper.
  2. Put a wok or a pan over very high heat. When it is smoking, add the oil, let smoke again, add and saute the chicken, a few slices at a time so they don't steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
  3. In a home stove it´s almost impossible to get that kind of heat, besides, the fire alarm will alert the Firefighters and all the experience will be a mess.
  4. Add garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar on the sides of the pan and mix everything. Season with more salt and pepper.
  5. Take off the heat, add chopped cilantro and serve at once with French fries and white rice.


Beef Barley and Vegetable Soup

Pictures and recipe contributions shared by Susan Abbey Newman's recipe from her mom Shirley Abbey and Darlene Raiente
2 tablespoons extra virgin olive oil
2 Tablespoons Tomato Paste
1lb beef (such as ribeye or sirloin) cut up into small pieces 
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped white onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
 a big pinch of dried thyme or 2 sprigs of fresh tied together
2 Bay Leaves
Salt and Pepper
10 cups canned Beef Broth
1 ½  cups pearled Barley
Heat the olive oil in a large pot. Add the beef , 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon.
Add the carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.  Stir in the tomato paste. Throw in the Thyme along with the bay leaves. Return the meat to the pot and add the broth, add 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for a 1/2 hour. Discard the thyme bundle and the bay leaves, and skim off the fat..
Add in the barley and cook the soup for another 30-45 minutes, until the barley is tender. Add in more salt and some pepper to taste. You may also need to add in extra boiling water if the soup gets too thick. Serve hot.

Shrimp Scampi

Serves 4
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice and zest of one Lemon
4 thin slices of lemon
1/4 cup finely chopped parsley leaves
In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.


Shrimp, Corn and Potato Chowder


2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 
Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  
Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.
Serve with chopped bacon, shrimp and cheddar on top.


Pan Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon
2 tablespoons butter 
1 pound Brussels sprouts, halved
1 Tablespoon Red wine or Balsamic vinegar
Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
 In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.



CROCK POT APPLE PIE by Jill Finocchio
8 apples, peeled and sliced (I used McIntosh)
1/2 cup sugar
1 1/4 tsp cinnamon...
3 tbsp Bisquick
Stir together and place apple mixture in a lightly greased slow cooker.
3/4 cup milk
2 tbsp softened butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup Bisquick
Pour this mixture over the apples.
1 cup Bisquick
1/3 cup brown sugar (I used a little bit more than this)
3 tbsp butter
Sprinkle this over the top.
Cook on low till golden brown around the edges. (At least 3-4 hours)