You would probably need to be 50+ years old to remember this pudding creation!
Ice Box Cake is fun to do with children since it does not require baking. The traditional flavor was chocolate but you can be creative and use any flavor of cook n serve pudding you like. Please do NOT use instant pudding. It doesn’t hold up well and doesn’t taste the same.
Ice box cake
Ingredients;
2 boxes chocolate cook n serve pudding(3.4oz each)
1 box original graham crackers
Whipped cream for garnish
Directions;
Cook the pudding according to the box directions using a sauce pan or the microwave directions.
When cooked pour a layer of pudding into an 8×8 covered dish. Place a layer of graham cracker on top, break some of the pieces to cover the top completely. Repeat the layering, ending with pudding on the top. If you have an extra piece of graham cracker crumble it and sprinkle it on the top. Let stand for about an hour then cover and refrigerate. Serve cold with whipped cream.
This Green Bean and Wax Bean Saute makes a colorful easy side dish to any meal. If you can’t find fresh wax/yellow beans use frozen as a second choice.
green bean and wax bean saute
For Christmas add a few thin slices of red bell pepper for extra holiday color.
1/2 LB fresh green beans, ends nipped off
1/2 LB fresh yellow wax beans, ends nipped off
3 slices of Pancetta (Italian non smoked bacon) minced fine
3 TBLS butter
2 TBLS virgin olive oil
1 medium shallot, sliced thin
Salt and Pepper to taste
Steam the beans until just soft. Set aside. In fry pan add the Pancetta and saute until the fat begins to melt. Add the butter, oil and shallot. Saute for about 5 minutes. Add the beans and toss. Add salt and pepper to your liking.
**Omit the butter and reduce the pancetta to make this health friendly
There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.
Shrimp and grits
1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper
Shrimp:
1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives
Directions;
For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.
When making an apple pie you want to enhance the apple flavor not overpower them. This recipe is easy and comes out perfect every time. You’ll be surprised how good the store bought crust tastes.
If you would like to make the crust from scratch see the “Perfect Pie Crust” recipe listed in the pantry.
apple pie
Ingredients;
8 baking apples; pipin, winesap or granny smith are the most common
1 box of refrigerated rolled pie crusts (I prefer the Immaculate brand), room temp
1 TBLS flour
1/4 cup sugar
2 dashes of ground nutmeg
2 TSP ground cinnamon
a splash of vanilla
1 TBLS large crystal sugar for topping
1 egg white, whisked
10″ pie pan
apple pie raw
Directions;
Preheat oven to 350.
Roll out slightly one of the pie crusts in between two pieces of waxed paper. Press the crust into the pie pan. Peel and core the apples and slice them into 1/4″ slices, placed in a large mixing bowl. Add all the ingredients except the large crystal sugar and the egg white. Mix thoroughly. Place the apple mixture in the pie pan and layer it mounding in the middle. Roll out the other crust and make a few cuts in the top to vent the pie shell top. Place the top on the apples and seal the crusts together pressing them together and rolling them under to the pie pan rim. Pinch the crust edge all around the pie pan. Brush the crust with the beaten egg white and sprinkle the large crystal sugar on the top. Bake at 350 for about 45 minutes.
This Italian Puttanesca sauce was named for the “ladies of the evening”. It was fast to make in between clients!!
So flavorful and ready in 20 minutes.
puttanesca
Ingredients:
1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2 TBLS drained capers
1 TBLS pignoli nuts (optional)
4 fresh basil leaves, chopped
puttanesca sauce
Directions:
I don’t add any additional salt to this recipe since the ingredients have a fair amount themselves.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring. Pulse chop the tomatoes and their juice in a food processor or blender. Add to the frying pan and stir. Add the balance of ingredients and simmer for 10 minutes. Follow the directions on the pasta box and boil the pasta as directed. Drain the pasta and toss with the sauce.
Lightly grate Parmesan cheese over the top.
This Italian Biscotti Cookies recipe is versatile. Although the classic was made with Anise flavoring you can change the flavor and nuts to anything you like. Maple, pecan, lemon, almond, chocolate , dip them or glaze the edge..
Biscotti
Ingredients;
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1/4 TSP salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed firm
2 eggs
1 TSP almond extract or any kind you like
3/4 cup almonds or any nuts you like or omit them
**If you want to make these chocolate, add 3 heaping TBLS unsweetened cocoa and a 1/4 cup mini semi sweet chips to the flour mixture.
**Bakers makes chocolate chips in a microwavable cup. It’s great for dipping.
GLAZE;
Mix togther…..
1 cup confectioner’s sugar
1 TBLS melted butter
1/2 TSP almond extract or any kind you like
4-5 TSP milk
Heat the oven to 350. Combine the dry ingredients and set aside. Cream the butter, sugars, then add the extract and eggs. Mix until well combined. Add the nuts and mix until just combined.
Divide the dough in 1/2 and on a floured surface roll into 1.5 ” thick and about 12″ long logs. Place on a sheet pan lined with parchment paper is best. Bake for about 20-25 mins until lightly brown and the logs have cracks in them. Let cool for about 15 minutes before slicing them with a serrated knife on a slight angle about 1/2 ” thick. If you want to toast them lay them on the side in a sheet pan and bake at 375 for about 5 minutes turning them once. Let them cool and then glaze the edge, dip them in nuts, chocolate or whatever you like.
This Jan Hagel cookie originates from Holland. They are crisp and buttery rich strips with a baked- on nut glaze. These also store for weeks in a tin in a cool place.
Jan Hagel
Ingredients;
1 cup unsalted butter at room temp
1 cup sugar
1 egg, separated
2 cups all purpose flour, I use unbleached
1/2 TSP cinnamon
1 TBLS water
1/2 cup walnuts, chopped very fine
Directions;
Heat oven to 350. Mix the butter, sugar and egg yolk. Add the flour and cinnamon until dough comes into a ball. Press dough evenly into a 15x10x1″ pan. Beat the egg white and water until frothy. Brush on dough and sprinkle the walnuts evenly. Bake for 20-25 minutes until very lightly brown. Cool just 5 minutes and slice into 2×2″ strips.
This Roasted Turkey and Sage/Sausage Stuffing is a special edition post to the pantry.
roasted turkey
Roasting a turkey is all about keeping it moist. Years ago you heard of people roasting in a paper bag. Now we have less flammable alternatives, like browning bags made for oven temps.
My recipe for both is basic and you can certainly add different spices as you please.
Ingredients:
Turkey, any size, fresh or frozen, defrosted
One pkg Reynolds turkey size browning bags
Bell’s Seasoning (it’s the little yellow box with the turkey on it)
Ground sage
1/2 stick of butter
2 carrots peeled and cut into 3 pcs.
2 celery stalks, cut into 3 pcs.
1 large onion, quartered
Directions
Wash the turkey and smooth the butter under the breast skin and all over the turkey skin too. Liberally sprinkle the sage and Bell’s seasoning all over the turkey. If you are going to stuff the turkey do it now. If you stuff the turkey then tie the legs together. You can add a meat thermometer to the breast area if you wish. Turkey needs to be 180 degrees when done. Prepare the oven bag according to the directions. Place the turkey in the bag.
Place the cut veggies all around the turkey. Close the bag as directed on the browning bag box. Roast according to the time and temperature indicated on the browning bag box and your size turkey. Once the turkey is done let it sit for about an hour before carving.
The Basic Stuffing;
2 12oz Bags bread cubes, unseasoned if possible
1 TBLS Bell’s Seasoning (little yellow box next to the Thanksgiving groceries)
1 TBLS ground sage
1 large onion, minced
4 stalks celery, cut fine
1 stick of butter, unsalted
4 cups unsalted or low sodium chicken broth
2 eggs, beaten
1/2 LB Italian sausage, if you get links remove the casing
stuffing
Options;
** you can add a few tablespoons of chopped cooked mushrooms etc..**
Directions;
In a pot big enough to hold all the stuffing, sauté the veggies and sausage in the butter until soft but not brown. Breaking up the sausage as it cooks.
Add the broth to the pot and heat to a boil. Remove from the heat and add the seasonings and the bread cubes to the pot. Mix together and then add the beaten egg. Mixing it thoroughly. Place stuffing in the turkey loosely or bake in a covered pan that has been greased. Bake in the covered pan for about 30 minutes at 350.
This Raspberry shortbread cookie is a take on the Scottish shortbread. They are so buttery and easy to make. Very festive for the holidays too. They can be stored in a tin in a cool place for weeks.
Raspberry shortbread cookies
Ingredients;
2/3 cup sugar
1 cup unsalted butter, room temp
1/2 TSP vanilla
2 cups all purpose flour, I use unbleached
Raspberry jam, seedless if you like
Directions;
Heat oven to 350. Mix all but the flour. Add the flour slowly. Roll into 1″ balls, indent the middle and add raspberry jam to the indent. Place them 2′ apart. Baked on parchment paper is best for about 14-16 minutes until they are slight brown on the edge.
Once cooled, you can leave them plain or drizzle melted chocolate or white chocolate over them as pictured.
This Italian inspired Stracciatella Soup is what my Mother would feed us when we were sick. It takes just minutes to make. You have heard a good homemade chicken soup called Jewish penicillin, well this is Italian penicillin.
stractatelli soup
Ingredients:
Two 14.5 oz cans of chicken broth or stock
1 TBLS fresh chopped parsley
6-8 fresh spinach leaves torn
1 cup pastina pasta or any other small pasta cooked according to the box directions
2 eggs, beaten
Dash of pepper
Grated Parmesan or Romano cheese
Directions:
Place the broth, parsley, spinach and pepper in a sauce pot. Bring it to a boil and with a fork whisk the beaten egg into the pot. Add the cooked pasta. Serve with a sprinkle of grated cheese on top.
This pumpkin pie recipe is extra easy if you use a refrigerated rolled pie crust.
pumpkin pie slice
It comes out perfect every time.
Pumpkin pie
Ingredients;
Two 15oz cans of pure plain pumpkin
1 1/2 cups of sugar
1 TSP salt
2 Tsp ground cinnamon
1 TSP ground ginger
1/2 TSP ground cloves
4 large eggs
Two 12oz cans of whole evaporated milk
1 Use my pie crust recipe OR refrigerated rolled pie crust (I prefer the Immaculate brand)
3 strips of foil
Directions;
Have the pie crust at room temperature. Mix all ingredients together until blended. Roll the pie crust out slightly. Press the pie crust into a 10″ pie plate and form the edges by pinching the crust between your fingers. Pour the mixture into the pie crust filling just below the crust edge. Place on a cookie sheet. Bake at 425 for 15 minutes then reduce the temp to 350 and bake for 40-50 minutes more until the center is puffed and a knife comes out clean. Cool and serve with fresh whipped heavy cream.
Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.
Mashed cauliflower
Ingredients;
One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste
cauliflower
Directions;
Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.
**use low fat milk to make it more health friendly
Ground beef chili is a simple easy work night meal and leftovers freeze well. Feel free to change out the tomato sauce for diced tomatoes if that’s what you like. This is a mild recipe, just add hot sauce or red pepper flakes to heat it up to your liking.
Ground beef chili
Ingredients;
1 LB Lean ground beef
1/2 Large onion, chopped
1 TBLS olive oil
Two 8oz cans tomato sauce
One 16oz can red kidney beans, drained and rinsed
1 TBLS chili powder
1 TBLS Worcestershire sauce
1 TSP ground cumin
1/2 TSP garlic powder
1/4 TSP salt
1/4 TSP black pepper
Garnish with cheddar cheese and avocado slices
Serve with tortillas if you like
Directions;
In a large frying pan saute the onion in the oil until soft. Add the ground beef and cook while chopping the meat up until the pink is gone and the beef is all crumbled in the pan. Add the balance of ingredients stir and cover. Simmer for 20 minutes and serve.
**use 93%+ lean beef or change to ground turkey and low fat cheese to make this health friendly
It’s apple season in the USA. This tasty Apple butter roasted pork loin is moist and has a great crispy crust when done. The smell of it roasting says Fall all on it’s own.
Apple butter roasted pork loin
Ingredients;
2LBS pork roast
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar, light or dark
2 TBLS water
1/4 TSP cinnamon
1/4 TSP ground ginger
Dash of ground cloves
Directions;
Preheat oven to 350. Place pork loin in a baking dish, pour the apple juice over it and cover. Bake for 1 hour. Mix together the rest of the ingredients. Remove the roast from the oven and spread the apple butter mixture over the roast and cover. Bake for an additional 1.5-2 hours or until tender.
My friend Tammy gave me this idea. Cut the pumpkin in half. Take out the seeds and stringy part. Rub a little olive oil over the skin and place cut side down on a lipped baking pan. Bake at 350 for about 30-45 minutes. Using an oven mitt gently pinch and pull the skin and it will come right off leaving the pumpkin pulp. Use the pumpkin for a soup or to make a pie or as a side dish with butter, brown sugar and cinnamon!! So tasty and no peeling and cutting the hard pumpkin shell.
This veal scaloppini dish is classic northern Italian. Made with good light pink colored veal cutlets is best. It’s made in one pan and 30 minutes to cook, so tender. If you are making this for a crowd place the browned rolls in a baking dish and pour the juices/wine mixture over the rolls. Cover and bake at 350 for 45 minutes.
veal roll
Ingredients;
1 LB Veal cutlets, pounded very thin
1/2 cup Italian bread crumbs
3 oz Prosciutto ham, thin slices
1 egg
2 TBLS milk
1/3 cup grated Parmesan cheese
Dash of pepper
Dash of nutmeg
3 TBLS butter
1 TBLS olive oil
1/2 flour, spread on a plate
1/3 cup dry white wine
1/2 cup beef or veal stock/broth
Toothpicks
veal roll preparation
Directions;
In a mixing bowl place the bread crumbs, milk, cheese, egg, pepper and nutmeg, mashing together to form a creamy consistency. Lay the cutlets out flat and divide and spread the bread crumb mixture evenly among them. Place on top of it a 1/2 slice or full slice, depending on the size of the cutlet, of the Prosciutto. Roll the cutlets up and secure with a toothpick or two lengthwise. Put the butter and oil in a pan large enough to accommodate the veal rolls in a single layer. Dredge the veal rolls in the flour. Heat on med high and brown the meat on all sides. Add the wine and stock/broth bringing it to a brief boil then turn the heat down to very low and simmer covered for about 25-30 minutes. If the juices are too thin/watery, remove the veal and turn the heat up for a few minutes to reduce the juices.
This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.
pork braised with marsala
Ingredients;
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/2 cup of water
Directions;
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.
I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.
Vegetable casserole
Ingredients;
4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste
Directions:
Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.
This Chicken Marbella dish is so tasty and is better when prepared the night before you want to cook it. Overnight marinating is the best. The flavors intermingle and burst in your mouth. People who do not like prunes/olives eat this with vigor. I originally discovered this from a country store in Rye, NY. I’ve come to find out that its origin is Spanish-Moorish and the Silver Palate cookbook made it famous.
Chicken Marbella
Ingredients:
1 whole fresh chicken, cut into 8-10 pieces***
4 cloves of garlic, mashed and pureed into the oil
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 TBLS dried oregano
1 TBLS dried thyme, if you use fresh use about 6-8 sprigs
1/4 TSP ground pepper
Dash of salt
1/2 cup pitted prunes
1/4 cup pitted green Spanish olives
2 TBLS capers, and a splash of their juice
2 fresh or dried bay leaves
2 TBLS fresh parsely, chopped
1/4 cup brown sugar
1/2 cup dry white wine
Directions:
In zip lock bag combine all the ingredients EXCEPT the white wine and brown sugar. Marinate overnight for best results or at a minimum 4 hours in the refrigerator. In a glass or stainless steel baking dish arrange the chicken in one layer. Pour the marinade over the chicken. Pour the white wine around the chicken. Sprinkle the brown sugar over the chicken.
Bake at 350 uncovered basting the chicken with the juices a few times.
Bake for about 50-70 minutes, until the juice of the thighs are clear when cut.
***if you want to make this as an appetizer use wingettes and reduce the cooking time to 30 minutes.
This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy! Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.
clam chowder
Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste
Directions;
Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.
Stuffed mushrooms have so many variations. Here is one with Italian sausage. You can also use my crab cake recipe to stuff mushrooms.
Stuffed mushrooms
Ingredients;
8 (about 1.5-2 inch size) white button mushrooms, washed
2 TBLS butter
1 link Italian sausage
1 clove of garlic, minced
2/3 cup Italian flavored bread crumbs
2 TBLS grated Romano cheese
2 TBLS olive oil
Directions;
Wash and remove the stems from the mushrooms. Carve a little well in the cap to allow stuffing (I use a melon baller for this).
Chop all the stems and pieces and set aside. Remove the sausage from the casing and in a frying pan saute the sausage breaking it up into small pieces. Add the mushroom pieces and saute until the water from the mushrooms has dissipated. Add the garlic and saute for another minute. Remove from the heat and add the bread crumbs, oil and cheese. Mix and stuff into the mushroom caps slightly mounded. Place a small piece of butter on top of each mushroom. Place them in a baking pan and bake at 400 for 15 minutes or until just soft.
The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.
Manhattan clam chowder
Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice
Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice. Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.
This beer cheese dip is easy and can be made a few days before serving storing it a container. I’ve made this one using an olive oil and rosemary bread but any round whole bread will work.
Beer cheese dip
Ingredients;
12oz-14.5oz container of sharp cheddar cheese spread
4oz cream cheese
2 cloves garlic, smashed
1/4-1/3 can of any beer
1 whole round bread , any type you like
Directions;
Mix ingredients , except bread together until smooth and soft enough to be a dip. At this point you can store in a container few 2-3 days. Just before serving carve out a hole in the top of the bread wide enough to be filled with the cheese dip. Cut the pieces of carved bread into cubes for dipping. You can also serve with small pieces of fresh veggies or fruit for dipping.
This Fig tart is so yummy and easy to make. Just be sure to use fresh figs.
I brought this to a party and it was gone in 10 minutes. Be sure to make extra !!
Fig tart
Ingredients;
10 -12 fresh figs cut in half
6oz or 8oz pkg of plain goat cheese
1 prepared rolled pie crust from the box
1 TBLS sugar
Dash of pepper
Lemon thyme sprigs
Directions;
Preheat oven to 425.
Flatten out the pie crust. (If you have a tart pan with the removable bottom it will work very well).
Spread the goat cheese leaving about 1 inch on the sides.
Lay fig slices cut side facing up on top of goat cheese in a single layer. Season with a pinch of pinch of pepper. Sprinkle with 1 tablespoon white sugar. Fold the sides up making a pleat around the tart.
Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme. Serve slightly warm.
This Baked Stuffed Shrimp recipe is easy and impressive.
Start off by making my crab cake recipe for the stuffing.
You can freeze these too.
baked stuffed shrimp
Ingredients;
Eighteen 16-20 count or larger raw peeled and deveined shrimp
Make my crab cake recipe
Paprika
2 TBLS of each, Olive oil and butter
Lemon wedges
Directions;
Preheat oven 375.
You can stuff the shrimp laying on their side or stand them up flatting them and pile the stuffing on the opposite side of where they were cut and cleaned. Place them into an open baking dish.
Drizzle with the oil and place pieces of butter around the shrimp. Sprinkle with paprika.
Bake at 375 for 10-12 mins until the shrimp are pink and firm up. Serve with lemon wedges.
This peach cake is so easy and moist. See other variations under my “Tips and Tricks” category.
peach cake
Ingredients;
One boxed yellow cake mix
3 XLRG eggs
One 21oz can of peach pie filling
Directions;
Beat all together for a few minutes until blended. Pour into a greased and floured tube pan. Bake at 350 for 25-35 minutes until tester comes out clean. Cool and serve with a dollop of fresh whipped cream.
