Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing - Just in time for Strawberry season. This is listed in my Vol I Cookbook. So light and refreshing. Enjoy!

 

Ingredients:

 

Fresh Baby Spinach

1 Pint Strawberries, Sliced

1/2 Cup Sugar

2 Tbsp Sesame Seeds

1 Tbsp Poppy Seeds

1 1/2 Tsp Minced Onion

1/4 Tsp Worchestershire Sauce

1/4 Tsp Paprika

1/2 Cup Vegetable Oil

1/4 Cup Cider Vinegar

 

Directions:

 

Remove stems from spinach, wash and pat dry. Tear into bite size  pieces. Combine spinach and strawberries onto plate and toss  dressing onto salad gently. 

 

Summer Beer

Summer Beer - This is so refreshing - Listed in my Vol I Cookbook

Ingredients:

One Can Frozen Pink Lemonade

Vodka

4 Beers

 

Directions: Pour Lemonade into pitcher. Fill can with Vodka and add to pitcher. Pour 4 cans of beer into pitcher. Stir and refrigerate. Serve in glass with ice. 

 

Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars - Listed in my Vol I Cookbook. These are so awesome.

Ingredients:

 

Cooking Spray

1 Lb Refrigerated Sugar Cookie Dough

2 (1.4 Oz) Skor Bar

1/2 Tsp Vanilla

1 Cup Semisweet Chocolate Chips

1 Tsp Vegetable Oil

1 Cup (8 oz) Mascarpone Cheese, Room Temperature

1/4 Cup Sliced Almonds, Toasted

 

To toast almonds, arrange in single layer on baking sheet. Place in preheated 350 degree oven for 8-10 minutes until lightly browned.

 

Directions:

 

Preheat oven to 350 degrees. Spray 7 x 10 inch oven safe baking pan with cooking spray.  Lay parchment paper in pan, overlapping sides. Spray parchment paper with cooking spray. In medium bowl, combine cookie dough, 1 chopped skor bar and vanilla.  Using damp fingers, gently press dough into prepared dish. Using a fork, prick dough all over and bake 12-14 minutes until crust is lightly browned.  Let cool for 15 minutes. Place chocolate chips and vegetable oil in medium heat safe bowl. Place bowl over pan of simmering water and stir until chocolate has melted. Cook the chocolate mixture for 10 minutes. Whisk in mascarpone cheese until mixture is smooth. Using a spatula, spread chocolate over cooled crust. Sprinkle with remaining skor bar and sliced almonds over chocolate mixture. Refrigerate at least 2 hours until chocolate layer is firm. Peel off parchment paper and cut into 1 1/2 by 2 inch bars. Serve Room Temperature.

 

Cabbage & Potato Bake

Cabbage & Potato Bake - Listed in Vol I Cookbook - Just in time for St. Patty's Day to use with your parade catches.

 

Ingredients:

 

1 Cabbage, about 2 - 2 1/2 Lbs

2 Large Idaho Potatoes

12 Oz Bacon, diced

2 Cups Onions, peeled and sliced lengthwise

1 Tsp Salt

1 Tsp Pepper

2 Cups Chicken Stock

 

Directions:

 

Preheat oven 375. Rinse cabbage and remove tough outer leaves. Cut cabbage into quarters and remove hard core. Place cut side down in roasting pan. Peel potatoes and cut in half  and then cut each half into quarters and arrange in roasting pan, alternating with cabbage pieces. Fry bacon in skillet for 7 minutes. Add sliced onions, salt and pepper and cook until soft about 5 minutes. Evenly distribute bacon mixture and pan drippings over vegetables, then pour chicken stock on top. Tightly cover pan with foil and bake 1 1/2 hours.

Remove pan from oven and allow to sit covered for 15 minutes before serving. 

 

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting

Brown Sugar Pound Cake Cupcakes with Bailey's Irish Creme Frosting - Listed in my Vol I Cookbook - Just in time for St. Patrick's Day

Ingredients:

 

3 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 Sticks Butter, Room Temp
2 1/4 Cups Packed Brown Sugar
4 Eggs, Room Temp
3/4 Cup Buttermilk

 

Bailey's Irish Cream Frosting

 

3 Sticks Butter, Room Temp
4 Cups Powdered Sugar
3 Tbsp Bailey's Irish Cream
1/2 Tsp Vanilla

Directions:

 

Preheat Oven 325. Line muffin tins with paper liners. Whisk together in bowl, flour, baking powder and salt.

With electric mixer on med-high, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time. Scrape down sides of bowl. Add flour mixture in three batches, alternating two additions of buttermilk. Divide batter into lined cups and bake rotating tins halfway through, about 25 mintues or until tester comes out clean. Cool on wire racks.

 

Baileys Irish Cream Frosting:

 

With electric mixer on med-high, cream butter until smooth. Reduce speed to med. Add powdered sugar, 1/2 cup at a time, scraping sides, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds to aerate frosting. Add Bailey's and vanilla and beat until combined and smooth. 

 

White Wine Sangria

White Wine Sangria. This is listed in my Vol I Cookbook. Nice and Refreshing: 

 

Ingredients:

6 Cups Ice

1 1/2 Apples, Sliced

1 1/2 Peaches, Sliced

6 oz Light Rum

1 1/2 Bottles White Wine

3 Oz Peach Schnapps

3 Oz Sour Apple Pucker

6 Oz Fresh Lime Juice

4 Oz Fresh Lemon Juice

1/2 Cup Simple Syrup

6 Oz Sprite

6 Oz Club Soda

 

Directions: In a large pitcher, add ice, then fruit and then follow up with all other ingredients. Cover and shake well. Simple Syrup: Equal amounts of sugar and water, heated until sugar dissolves; cool.

 

Bellini Martini

Bellini Martini - In my Vol I Cookbook

 

Ingredients:

 

3 oz Peach Vodka

1 1/2 oz Peach Schnapps

Top with Champagne

 

Directions:

 

Add Vodka and Schnapps to a shaker. Add a few  ice cubes and shake well to chill. Strain into a chilled Martini glass and top with Champagne.

 

Strawberry Puff Pastry Tart

This is for a recipe I have in my Vol I Cookbook. Thought it would be a good one to list since it is just about Strawberry season. Enjoy!

Ingredients:

1 Egg

2 Tsp Water

1 Sheet Frozen Puff Pastry, Thawed

1 Pint Strawberries, Sliced

1/4 Cup Heavy Cream

3/4 Cup Mascarpone Cheese

3 Tbsp Sugar

2 Tsp Orange Juice

1/2 Tsp Orange Zest

2 Tbsp Apricot Jam

1 Tbsp Water

1 Pint Vanilla Ice Cream

 

Directions:

Preheat oven 400. In small bowl, beat egg with water. On lightly floured surface, roll out puff pastry, about 14x8 inches. Brush entire pastry with egg wash. With a fork, score base of tart. Place on baking sheet and refrigerate 20 minutes. Bake pastry 20 minutes and cool completely. In small bowl, beat cream to soft peaks

In another bowl, beat together mascarpone, sugar, orange juice and orange zest until smooth. Fold in whipped cream. Spread cream mixture over tart. Arrange berries over top. In small bowl, whisk jam and water until smooth and lightly glaze top of berries with jam. Slice into 8 portions and place scoop of ice cream on plate next to tart.

 

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables - Great Dish for Lent - This is listed in my Vol I Cookbook

 

Ingredients:

 

2 Red Bell Peppers, Cut into strips
2 Zucchini, Cut into 1 inch pieces
2 Summer Squash, Cut into 1 inch pieces
Mushrooms, Sliced
1 Onions, Cut into strips
1/4 Cup Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
Garlic Powder and Tony Chachere to Taste
1 Tbsp Italian Seasoning
1 Lb Penne
3 Cups Marinara Sauce
1 Cup Grated Fontina Cheese
1/2 Cup Grated Mozzarella
1/4 Cup Grated Parmesan plus 1/3 Cup for Topping
1 1/2 Cups Frozen Peas, Thawed
2 Tbsp Butter, Small Pieces

 

Directions:

 

Preheat oven to 450 degrees. On baking sheet, toss Bell Pepper, Zucchini, Squash, Mushrooms, Onions with Olive Oil, 1/2 Tsp Salt, 1/4 Tsp Pepper, Italian Seasoning and Garlic Powder and Tony's to taste. Bake 15 minutes. Boil Pasta and Drain. In large bowl, combine Pasta, Vegetables, Marinara, Fontina, Mozzarella, 1/4 Cup Parmesan, Peass, 1/2 Tsp Salt and 1/4 Tsp Pepper.  Gently mix until pasta is coated. Pour into greased 9 x 13 inch oven safe pan. Top with remaining 1/3 Cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. 

 

Sausage and Wild Rice Casserole

This is a recipe for Sausage and Wild Rice Casserole - Listed in Vol I Cookbook

 

Ingredients:

1 1/3 Cup Wild Rice

4 3/4 Cup Chicken Broth

1 (12 oz) Package Jimmy Dean Sausage

12 Oz Mushrooms

Salt & Pepper, to taste

5 Tbsp Butter

1 Cup Chopped Onion

1 Tbsp Chopped Thyme

3 Tbsp Parsley

 

Directions:

In large saucepan, combine wild rice, 4 cups stock and salt.  Bring to boil over high heat. Reduce heat to maintain gentle simmer, cover and cook until tender, about 60 minutes.  Drain and transfer to large bowl.

In medium saucepan, heat 1 tbsp butter over medium heat and add sausage. Cook and break up meat about 10 minutes. Drain fat. Mix with rice.   Heat 2 Tbsp Butter over med-low heat and add onions. Cook about 15 minutes. Add thyme, cook 2 minutes. Mix with rice. Preheat oven 350. Melt remaining butter over medium heat and add mushrooms. Cook 10 minutes. Add to rice. Add parsley and 3/4 cup stock. Season rice mixture with salt & pepper. Transfer mixture to 9x13 inch dish, cover with foil and bake about 30 minutes.

 

Grilled Salsa

Grilled Salsa - This is going to be listed in my Vol II Cookbook. This salsa takes a little work, but is definitely worth it.

Ingredients:

 

5 Jalapenos

1 Red Bell Pepper

4 Green Anaheim Peppers

3 Small Garlic Cloves

2 Cans Diced Tomatoes

Salt

 

Directions:

 

Put your grill on low heat and place all peppers on rack and close lid. Check on peppers ever 5 minutes or so and turn so that each side gets on the grill. Once the skin looks burnt, take off the grill and place in a pot. Place hot wet towels over peppers and close lid. When peppers cook, peel skins off peppers. Place all ingredients into a food processor. Once  blended, add one can of tomatoes and then the second can. Put into a bowl and add more salt if necessary. 

 

Pico De Gallo

Fresh Pico De Gallo - This is listed in my Vol I Cookbook. This is so good and fresh used on so many things. Not only can you eat this with chips as a fresh salsa, but it is great in salads, on hot dogs and on smoked sausage with melted cheese. YUM!

Ingredients:

2 Jalapenos, Seeded (keep seeds from one)

3 Tomatoes, chopped

1 Onion, Chopped

Cilantro, to taste, Chopped

3 Garlic Cloves, Minced

Salt & Pepper to Taste

 

Directions:

Chop Jalapeno's and add to bowl along with seeds from one. Chop tomatoes and add to bowl with jalapeno's. Add chopped onions, cilantro and garlic to bowl. Add salt and pepper to taste.

 

Pink Ribbon Martini

Pink Ribbon Martini - This is in my Vol I Cookbook

Ingredients:

2 oz Vodka

3 oz Pink Lemonade

1 oz Triple Sec

 

Directions:

Mix all ingredients into shaker with ice. Shake and pour into a chilled martini glass.

 

Bay Scallops Gratin

Bay Scallops Gratin - Listed in my Vol I Cookbook - This is so easy and delicious

Ingredients:

3 Tbsp Butter, Room Temp

3 Garlic Cloves, Minced

1 Med Shallot, Minced

1 Oz Prosciutto, Minced

2 Tbsp Parsley, Minced

1 Tbsp Lemon Juice

1/2 Tsp Salt

1/2 Tsp Pepper

3 Tbsp Olive Oil

1/4 Cup Panko

4 Tbsp White Wine

1 Lb Fresh Bay Scallops

 

Directions:

Preheat Oven 425; To Make Topping: Place butter in electric mixer with paddle attachment. With mixer on low, add garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper and mix until combined. With mixer on low, add olive oil slowly as though making mayonnaise, until combined. Fold in panko with rubber spatula. Set aside; Place 1 Tbsp of wine in bottom of each gratin. With small sharp knife, remove white muscle and membrane from side of each scallop and discard. Pat scallops dry with paper towel and distribute among 4 dishes. Spoon garlic butter evenly over top of scallops. Bake 10-12 minutes, until topping is golden and sizzling and scallops are barely done. If you want a top crustier, place dishes under broiler for 2 minutes, until browned. 

 

Marinated Mushroom Salad

Marinated Mushroom Salad - In my Vol I Cookbook - Reminds me of the Marinated Mushroom Salad from Tony Angelo's.

 

Ingredients:

1 Pound Large Button Mushrooms, Cleaned and Sliced and Cut in Half (Bite Sized Pieces)

1/3 Cup Chopped Fresh Parsley

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

4-5 Cloves of Garlic, Minced

1/2 Shallot, Minced

Salt, Pepper, Garlic Powder and Tony Chachere, to Taste

 

Directions:

In a medium bowl, mix together mushrooms, parsley, garlic and shallots; In a small bowl, whisk together oil and lemon juice until smooth. Season with Salt, Pepper, Garlic Powder and Tony's to taste. Add oil mixture to the mushroom mixture and cover tightly. Refrigerate over night or at least several hours. Shake container occasionally to mix well while marinating. Remove from refrigerator shortly before  serving to help oil liquify. Shake to mix well and add additional seasoning if necessary. 

 

Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars - These are in my Vol I Cookbook. You will not regret making these. YUM!!! 

Ingredients: 

Cooking Spray

1 Lb Refrigerated Sugar Cookie Dough

2 (1.4 Oz) Skor Bar

1/2 Tsp Vanilla

1 Cup Semisweet Chocolate Chips

1 Tsp Vegetable Oil

1 Cup (8 oz) Mascarpone Cheese, Room Temperature

1/4 Cup Sliced Almonds, Toasted

 

To toast almonds, arrange in single layer on baking sheet. Place in preheated 350 degree oven for 8-10 minutes until lightly browned.

 

Directions:

Preheat oven to 350 degrees

 

Spray 7 x 10 inch oven safe baking pan with cooking spray.  Lay parchment paper in pan, overlapping sides. Spray parchment paper with cooking spray. In medium bowl, combine cookie dough, 1 chopped skor bar and vanilla.  Using damp fingers, gently press dough into prepared dish. Using a fork, prick dough all over and bake 12-14 minutes until crust is lightly browned.  Let cool for 15 minutes.

Place chocolate chips and vegetable oil in medium heat safe bowl. Place bowl over pan of simmering water and stir until chocolate has melted. Cook the chocolate mixture for 10 minutes. Whisk in mascarpone cheese until mixture is smooth. Using a spatula, spread chocolate over cooled crust. Sprinkle with remaining skor bar and sliced almonds over chocolate mixture. Refrigerate at least 2 hours until chocolate layer is firm.

Peel off parchment paper and cut into 1 1/2 by 2 inch bars. Serve Room Temperature.

 

Parmesan Pita Toast

Parmesan Pita Toast - Listed in my Vol I Cookbook:

 

Ingredients:

 6 (6 inch) White Pita Breads
6 Tbsp Butter, Softened
2 Tsp Parsley
1/2 Tsp Garlic, Minced
1/4 Tsp Seasoning
Pinch of Salt
1 Cup Grated Parmesan

 

Seasoning Mix:
2 1/2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Pepper
1 Tbsp Cayenne
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme

 

Combine all ingredients

Directions:

 

Preheat oven 350

Cut pita bread in half to make 2 rounds (12 total)

In bowl, cream butter and add parsley, garlic, seasoning mix and salt.

Spread mixture across pita rounds. Sprinkle 1 Tbsp of cheese on top.

Place rounds on cutting board, using pizza wheel cut into 4-5 strips.

Transfer to baking sheet and bake 8-10 minutes. Strips will crisp as

they cool.

 

Lemon Drop Martini

3 Oz Citron Vodka
1 Tsp Lemon Juice
1 Tsp Sugar

Pour ingredients over ice in shaker. Shake and strain into a chilled Martini Glass. Garnish with Lemon.

Shrimp Scampi Po Boy

Ingredients:

 

1 1/2 Lbs Shrimp, peeled
1 Tsp Tony's Chachere
4 Tbsp Butter
2 Tbsp Olive Oil
3 Tbsp Garlic, Chopped
1/4 Tsp Salt
1/2 Tsp Pepper
Pinch Cayenne
1/4 Cup White Wine
2 Tsp Fresh Lemon Juice
1/2 Tsp Worcestershire Sauce
1/4 Cup Chopped Green Onions
2 Tbsp Parsley
2 Tbsp Basil

 

Garlic Bread:
1 Loaf French Bread
1 Stick Butter, softened
2 Tbsp olive oil
1/2 Cup grated Parmesan Cheese
2 Tsp Tony's
2 Tsp Parsley

Directions:

 

Lightly season shrimp with Tony's. In large skillet, melt butter and oil over med heat. Add garlic, salt, pepper and cayenne and cook until garlic is soft, about 2 min. Add wine and bring to boil. Cook until wine is reduced by half. Lower heat to med-high, add shrimp, lemon juice, worcestershire and cook until shrimp are pink. Add green onions, parsley and basil. Remove from heat. Spoon the shrimp and sauce onto warm garlic bread.

 

Garlic Bread:

Preheat oven 350. Pull out excess bread and hollow out center. In a bowl, cream together ingredients and spread evenly over cut sides of bread and bake until golden brown.

 

Bruschetta Con Pomodori

Bruschetta Con Pomodori - This is another recipe from my Vol I Cookbook:

 

Ingredients:

1/4 Cup Olive Oil

6 Small Ripe Tomatoes, halved, seeded and finely diced

2 Cloves Garlic, minced

8 Fresh Basil Leaves, Chopped

Cayenne to taste

1/4 Tsp Salt

8 (1/2 inch) slices Italian Bread

 

Directions:

In bowl, combine olive oil, tomatoes, minced garlic, basil, cayenne and salt. Set aside for 60 minutes to marinate. Brush bread with olive oil and brown in oven. Divide tomato mixture and top each piece of

bread. 

 

Cake Mix Cookies

This is a recipe for Cake Mix Cookies - This is listed in my Vol I Cookbook

Ingredients:

1 (18.25oz) Package Devil's Food Cake Mix

1 Large Egg, lightly beaten

1/2 (8 oz) container of Cool Whip, Thawed

1 Cup Chopped Pecans

1/2 Cup Powdered Sugar

Directions:

Combine 1st three ingredients, stir well (dough will be sticky). Stir in pecans. Dust hands with powdered sugar and shape dough into 3/4 inch balls. Coat Balls with powdered sugar and place 2 inches apart on un-greased baking sheet. Bake at 350 for 10-12 minutes or until done. Remove to wire racks to cool. 

 

New Orleans Style Salad

This is a recipe that is listed in my Vol I Cookbook - New Orleans Style Salad:

Ingredients:

 

1/2 Cup Olive Oil
3 Tbsp Red Wine Vinegar
1 Clove Garlic, Minced
2 Tsp Creole Mustard
1 Tsp Italian Seasoning
1/4 Tsp Tabasco
1/2 Tsp Salt
1/2 Tsp Pepper
6 Cups Chopped Romaine Lettuce
1 Large Tomato, cut in wedges
1/2 Cup Black Olives, Halved
1/2 Cup Marinated Artichokes, drained
1/2 Cup Roasted Red Peppers, Sliced
4-6 Pepperoncini, diced
1/2 Cup Grated Parmigiano-Reggiano

 

Directions:

 

In bowl, which olive oil, vinegar, garlic, mustard, herbs and hot sauce.  Place in refrigerator a few hours to marinate. Whisk to mix when ready to use. Add remaining ingredients to each salad place and add a few spoons of dressing over salad. Sprinkle a little parmigiano-reggiano over top before serving. 

 

Welcome!

Welcome to my Blog! I hope to share this page with Family and Friends to post Recipes from our Sunday Family Traditions and more! Please feel free to share. Thanks, Dawn.