2 sticks butter softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1 CUP canned pumpkin puree (not pie filling)
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 tsp salt
6-12 oz choc chips (used 1/2 bag) and used dark chocolate ones!!
Prepare 13 x 9 dish with cooking spray and preheat your oven to 350 degrees
With an electric mixer on high speed, cream your butter and sugar until light and fluffy....Add the egg and vanilla and cream until combined....Beat in pumpkin might look curdled but its fine...Reduce your mixer speed to low and add your flour, pie spice, baking soda and salt...Mix thoroughly. Mixture should be light and fluffy...go ahead test it LOL!! Ok now fold in your chocolate chips....
Spread the batter evenly in your greased pan...
Bake until top is golden brown and toothpick comes out clean...
I cooked for 35 minutes...give it 30-40...
cool completely...try them warm
I bet with some ice cream or whip cream delish.....sort of like a pumpkin chip brownie...
Enjoy
Nice for this time of year Autumn....Pre Thanksgiving....treats....yumm....
Cooking from your heart and soul....
xoxo
*smiles*
Sunday, November 13, 2011
Saturday, November 5, 2011
Baked Potato Soup
Hello everyone!! Happy Fall~~ Dont forget to change your clocks tonight~!!
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Wednesday, May 4, 2011
As promised!! Coconut Macroons with Drizzled Chocolate!!! Spectacular!
Hi everyone!! Hope you all had a blessed Easter and or Passover!! Getting ready for Mother's Day and graduations,communions anyone looking for any particular recipe on anything let me know. Today I am going to share a delish Coconut Macroon recipe with you nice and light but tasty!!
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Saturday, April 16, 2011
Rice Pie (Easter Favorite)
"This recipe makes two sweet rice pies and traditionally served on Easter by many Italian families but can be made anytime!!"
Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs
Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.
Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.
Preheat ovent 325
Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.
*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!
Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!
Have a blessed Easter everyone!!
Thank you
Felicia
Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs
Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.
Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.
Preheat ovent 325
Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.
*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!
Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!
Have a blessed Easter everyone!!
Thank you
Felicia
Ricotta Pie (Easter Favorite)
Some of you have been asking for a recipe for Ricotta Pie
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Sunday, April 10, 2011
Easter Sweet Bread!!!
Hi Everyone!! Spring is finally seeming to peek it's head out with some flowers blooming here and there I know my allergies are coming thru full speed ahead!! Easter is right around the corner so I was thinking maybe some of you might want to have a good old fashioned Easter Bread Recipe!!
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
Tuesday, April 5, 2011
Alfredo Sauce (You can use for any type of pasta)
Hi Everyone!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
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