Pumpkin Pie French Toast

                                                      Makes 8 slices

Ingredients:

8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.

1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.

4 eggs

1 ½ cups whole milk OR fat free half and half

2 tsp vanilla

1 tsp sugar

1 ½ tsp cinnamon

1/2 tsp nutmeg

butter or vegetable oil

Directions:

Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!



Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

                                                   Prep Time: 20 Min

Ready In: 35 Min

Makes 26 cupcakes

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Cream Filling:

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

Pinch salt

Chocolate Ganache

8 ounces semi-sweet chocolate (chips or bakers chocolate)

1/2 cup heavy cream

½ tsp instant coffee granules

Directions:

Cupcakes:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Ganache:

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally

Apple Pie Pancakes / Apple Pie Topping

Apple Pie pancakes:

Ingredients:

1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
2 eggs
1 cup apple juice
3 tsp melted or vegetable oil
2 tsp
1/2 cup diced apples
　
Directions:

In bowl, stir together flour, sugar, baking powder, spice and salt. Make a well in the center, set aside.
In a small bowl, use a fork to mix together eggs, juice, butter and vanilla. Combine the two mixtures until just moistened., no more than that. The batter should be lumpy. Stir in apples.
Using a ladle, ¾ full of mixture, pour onto a hot, lightly greased griddle or skillet. Wait until the batter bubbles, flip and cook until light golden brown.
Serve warm with warmed maple syrup.



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Apple Pie “topping”

Ingredients:

4 apples, diced
2 teaspoons Cinnamon or Apple pie spice
½ tsp Nutmeg
1 ½ tsp Vanilla extract
2 tsps Maple syrup
1 TBS Lemon Juice
1 TBS Butter
1 TBS chopped Walnuts *optional*
　
　
Directions:

In a bowl combine the apples, lemon juice, vanilla and spices. Toss to combine.
In a medium saucepan, on medium high, sauté the apples in the butter. Add in the maple syrup. Stir often until the apples are tender and there is nice thickness to the sauce (about 10 minutes).
Serve over hot pancakes and top with some warmed syrup and top with some chopped walnuts.

Chewy Oatmeal Cookies

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
1 Hr 30 Min

Original Recipe Yield 3 dozen

Ingredients

3 eggs, beaten
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans (optional)
1 cup raisins (optional)

Directions

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely

Debbie's Cumin-Curry Pork with roasted sweet onions, Cubanelle peppers, and roasted potatoes

Recipe courtesy of Debbie Curry

Ingredients:

3 1/2 lb. boneless pork roast (or pork loin or chops also)
4 or 5 Cubanelle peppers (or any you prefer)
2 lbs fingerling potatoes (or 10 baby white, cut in half)
1 large onion, cut into wedges
1 large clove garlic, cut into thin slivers
2 Tbs. brown sugar
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper


Directions:

Preheat oven to 375. Cut several slits in the roast, insert garlic slivers. In bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly on pork roast.

Put roast in roasting pan, place onion wedges and peppers around roast. Add 1/2 cup water or chicken broth, or some extra virgin olive oil to the pan.

Roast 1 hour 15 minutes to 1 hour 30 minutes. Cover and let stand 5 to 10 minutes before serving.

Scallop and Shrimp Lasagna

Ingredients

2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.

Beef or Chicken Enchiladas

Ingredients:

1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly

Directions:
Preheat oven to 375 degrees.

In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.

In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.

On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)

Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.

Bake for 25-30 or until edges are browned and crispy.

Cheesy Garlic Bread

Ingredients:

1 loaf of Italian or French Bread
3 TBS of butter, softened
2 TBS of minced garlic, smashed
1 tsp of extra virgin olive oil
2 TBS grated Parmesan cheese
1 TBS parsley
3/4 cup of shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

In a bowl, mix butter, garlic, olive oil, parmesan cheese, and parsley. Cut bread in half, lengthwise. Spread butter mixture over the two halves of bread.

Sprinkle mozzarella cheese on evenly on top of bread. Sprinkle with a little Parsley.
Place on baking sheet.

Cook approximately 10 minutes, or until bread is lightly toasted and mozzarella cheese topping is melted.

Slice with a serrated knife, serve immediately.

Easy Salisbury Steak

So, if you wondered how “Salisbury Steak” ever came to be, you will be fascinated to hear this; it was invented in 1888 by Dr. J. H. Salisbury. This American doctor created the dish made from minced beef and onions topped with gravy in order to provide easily digestible nutrition for sick Civil War veterans. So, apparently the dish did not come from the Swanson frozen TV dinner company or the city Salisbury, in Wiltshire England like most of us probably heard, just like Belgium Waffles don’t come from Belgium.

Serves 6

Ingredients

1 Packet dried Onion soup and dip mix
1 Jar of “homestyle” brown gravy
1 small basket mushrooms (or pre-sliced in a can)
1 ½-2 lbs pounds ground beef
½ cup bread crumbs
¼ cup milk
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ tsp garlic
½ tsp mustard powder
½ tablespoon parsley
1 ½ tablespoons Worcestershire sauce

Directions

In a large bowl, mix together onion soup mix with ground beef, bread crumbs, milk, eggs, paprika, garlic, mustard powder, salt and black pepper. Shape into 6 oval patties.

Add 2 tablespoons of vegetable oil, to a large skillet and over medium-high heat, brown both sides of patties. Absorb excess oil on paper towels and place in bake dish.

Rub mushrooms with wet paper towel to clean, and then cut into thin slices. Toss them with the Worshishire sauce, a little Olive Oil and sprinkle with paprika, salt and pepper. Spoon them over the steak patties. Pour the gravy on top and wrap tightly with tin foil.

Bake, covered at 375 degrees for 25 minutes, remove foil then bake for approximately 30-35 minutes or until the mushrooms are golden and browned on top. To serve, spoon some extra gravy over the top of the patty and sprinkle with parsley.

Grilled Chipotle Lime Fish Tacos

Recipe courtesy of “Healthy Home Recipes”

http://healthyhomerecipes.com/recipedetail.aspx?&id=24671

Marinade:

1/4 cup extra virgin olive oil
2 tbs distilled white vinegar
2 tbs fresh lime juice
2 tsp lime zest
1 1/2 tsp honey
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp seafood seasoning
1/2 tsp ground black pepper
1 tsp hot pepper sauce, or to taste
1 lb tilapia fillets, cut into chunks

Dressing:
1 (8 oz) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tbs fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seafood seasoning
salt and pepper to taste

Toppings:
1 (10 oz) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Instructions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nancy's Home Made Dinner Rolls

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine
http://nancyscuisuine.blogspot.com/2011/08/homemade-dinner-rolls.html

HERE'S ALL YOU HAVE TO DO:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Peter's Roasted Zucchini

Recipe courtesy of Peter Francis Battaglia

Roasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
.

Almond Bundt Cake with Strawberries

Recipe courtesy of: “Recipe.com”
http://www.recipe.com/almond-bundt-cake-with-fresh-strawberries/

Ingredients

2 tablespoons sliced almonds (1/4 ounce)
1 3/4 cups all-purpose flour
1 cup whole almonds (5 ounces)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter or non-hydrogenated margarine, softened
1/4 cup olive oil
1 1/4 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 teaspoons sugar
Confectioners' sugar for dusting
Whipped cream for garnish, optional

Directions

1- Preheat oven to 350 degrees F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.

2- Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.

3- Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.

4- Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.

5- Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.

Nutrition Facts
Calories 271, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g, Sugars 17 g
Percent Daily Values are based on a 2,000 calorie diet

Chicken and Black Bean Nachos

Recipe courtesy of: Paula Berglund Blum

chips of choice - mine were white corn
cheese of choice - mine was Sharp Cheddar
Garnishes were chopped vidalia, pickled jalapenoes, and sour cream

Chicken and Black Bean Mixture:

1 chcken breast, baked and pulled off the bone
1 c black beans cooked in chicken stock
1/4 cup chopped red bell pepper
1 chopped pasapilla pepper, seeded and deveined
3 T picante
1 t cumin
1 t garlic powder
salt and pepper to taste
Stir to combine and left cold to warm when I served it

Avacado Salsa:

1 large tomato, diced
1 large avacado, diced
1/2 vidalia, diced
1 large clove garlic, chopped
Juice of one lime
1 T tasting olive oil
Salt and Pepper to taste
Green onion for garnish

Assemble and enjoy!

Peter's Giambotta D'estate

Recipe courtesy of: Peter Francis Battaglia

Summer Vegetables stewed together...eggplants, mushrooms, onions, garlic, tomatoes, zucchini, with fresh parsley, basil, olive oil and white wine...