Mixing it up…

March 1, 2011 by 5 Comments

I love to bake and prefer doing it from scratch but.. now and then, there just isn’t enough time and I scoot into the pantry for a cake mix which works well for last-minute yummy cookies and these easy, tasty, cake shortcuts…

                                             
                                                                       

Apple Spice Cake

  • 1 pkg  Spice Cake Mix
  • 3 large Eggs
  • 1 can Apple Pie Filling
  • 1/3 cup Vegetable Oil
  • 1/2 tsp Ground Cinnamon
  • 1 cup Chopped Nuts * optional

Preheat oven to 350 ºF. Grease and flour a 13×9-inch pan.

Combine cake mix, eggs and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes then..stir in apple pie filling until well-mixed.  If using, stir in nuts. Pour into bake pan.

Bake at 350 ºF for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes.  Once cooled, sprinkle with powdered sugar, cut into squares and serve.

This recipe is great using a Devil’s Food cake mix and 1 can of chocolate pie filling, a Lemon cake mix and 1 can of lemon pie filling or a Yellow cake mix and 1 can of fruit filling of your choice.  Adding 1 cup of nuts, coconut or chocolate chips to compliment whatever cake flavor you choose is optional.  Just follow the same measurements/baking time and, of course, that powdered sugar at the end which sets the cake off very well or….any other topping you prefer.

                                                  

No one will believe you didn’t slave for hours baking these goodies!

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From my Kitchen to yours…

February 22, 2011 by 4 Comments

It’s Tasty Tuesday and I have a great Italian Appetizer to share called “Spiedini”!  Don’t like Anchovies?  You can omit them and this is still deeeeelish!

                                             
For the Spiedini
16 slices whole-wheat bread, toasted lightly
1½ pounds Buffalo mozzarella or any freshly made mozzarella, sliced 1/4-inch thick
1 quart vegetable oil, or as needed
4 large eggs
¼ cup milk
1 teaspoon salt
pinch of ground black pepper
1 cup all-purpose flour

For the Sauce
5 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
8 anchovy fillets, chopped coarsely
3 tablespoons small capers in brine, drained
3 tablespoons fresh lemon juice
⅓ cup dry white wine
¼ cup vegetable stock or water
2 tablespoons fresh Italian parsley, chopped
 

Preheat the oven to 200 degrees or its lowest setting. Using eight slices of bread for each, make two layered sandwiches alternating bread and mozzarella. Cut and fit the mozzarella slices as necessary to cover the bread more or less evenly. The cheese shouldn’t overhang the bread slices, as the crusts will be trimmed off before cooking. Imagine each sandwich cut into four squares, and place a sturdy wooden skewer through the center or each imaginary square. With a serrated knife, cut off the crust on all four sides, then cut the sandwich into four squares, with a skewer at the center of each square. Press gently as you cut, to make nice, compact sandwiches. Repeat with the other sandwich. You now have eight multilayered sandwiches, each on a skewer.

Pour enough vegetable oil into a wide, deep skillet to fill it by 1 1/2 inches. Heat over medium heat until the oil registers 350 degrees on a deep frying thermometer. Line a baking sheet with a double thickness of paper towels and set aside. Meanwhile, in a shallow wide bowl, whisk the eggs, milk, salt and pepper until thoroughly blended.

When the oil comes to temperature, dredge each skewered square in the flour, being sure to coat all sides lightly but well. Working with half the floured skewers at a time, dip them in the egg mixture to coat on all sides. Don’t soak the bread in the egg, just coat it thoroughly. Let some of the excess egg drip back into the bowl, and gently slip the squares into the oil. Fry, turning as necessary with a pair of long tongs, until golden brown on all sides, about 4 minutes. Drain the sandwiches on the paper-towel-lined pan and place in the warm oven. Repeat with the remaining sandwiches.

For the sauce:
Heat the olive oil and garlic in a small skillet over medium heat. Cook, shaking the pan occasionally, until the garlic is golden. Stir in the anchovies and cook until they dissolve. Stir in the capers and cook till they sizzle. Pour in the lemon juice, then the white wine. Bring the ingredients to a vigorous boil, add the vegetable stock, and boil until the sauce is lightly thickened, about 3 minutes. Stir in the parsley and remove from the heat.

Arrange the hot mozzarella sandwiches on a warm platter or plates and pull the skewers from them. Spoon the sauce over and around the sandwiches and serve.

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Pasta…plus imagination!

January 25, 2011 by 5 Comments

Recently, I joined a fabulous website called…For the Love of Blogs (FTLOB) and marvel daily at their wonderful features.  Each day carries its own label, Magical Mondays, Thirsty Thursdays, Fab Friends Fridays; each feature gives members a chance to put their best blogging-foot forward and share thoughts, crafts and…recipes. 

That feature is today….Tasty Tuesdays!

                                                                   
Although my writings jump around from Alzheimer’s-related stories, to other topics, I realized that, hey, I’m a cook and a pretty dang good one if I say so myself; as such, I’m taking the plunge and sharing a favorite, quick, and fun pasta recipe which is perfect for a last-minute dinner or can be dressed-up for company.   There is always something hiding in the back of your pantry, or fridge, that works perfectly with any pasta dish, especially when you’re in a mad rush!

The trick here is…imagination; use it and enjoy!

Last-minute, In a dinner-hurry Pasta

  • 1 lb. (your choice) Pasta (Rotini, Bow Ties, Orrichette, Rigatoni, Gemelli)
  • 1 lb. (your choice) Frozen Veggies (Broccoli, Mixed Veggies)
  • 1 Family-Size Can Cream of Mushroom Soup
  • 2 Tbsp. Fresh, chopped Basil (or dried Italian Seasoning)…..extra for garnish
  • 1 Cup Shaved (or grated) Parmesean…extra for garnish
  • Optional: Cooked Cubed Chicken or..Ham or..Chopped Cooked Bacon, Seafood or..can of Tuna
  • Optional: Can of Sliced Mushrooms
  • Optional: Garlic Powder

Cook Pasta in large pot of lightly salted water, bring to boil and allow to cook for 3/4 minutes.
Add bag of Frozen Veggies to boiling water, return to boil and simmer until Pasta is al dente.  The beauty of this dish is that the veggies cook in perfect harmony with the Pasta!
Drain but leave a small amount of pasta water in pot; return Pasta and Veggies to pot over Low heat, drizzle with Olive Oil, (add Garlic Powder if desired) and add full can of Mushroom Soup, stirring mixture until blended. 
Add small amount of Milk, to thin, if necessary.
Add your choice of Chicken, Ham and/or Bacon, Seafood and can of Mushrooms.
Add 1 cup of  Parmesan
Trim with a few Basil Leaves and sprinkle extra Parmesan on top……Serve and Enjoy!

                                                     
Now…for a fancier version of the same, you can saute Chicken Sausage that comes stuffed with sun dried tomatoes or other delish additions; use Shrimp, Scallops or seafood of your choice and set aside.  Use fresh, washed and chopped, Broccoli Rape instead of frozen veggies to cook with the pasta and eliminate the mushroom soup, adding just a good quality Olive Oil and sliced Garlic to the mixture when you return it to the heat.  Toss in sliced sausage (or other), sliced sun-dried tomatoes, basil and cheese.  Serve with a warm loaf of Ciabatta bread.

                                                         
                              Tutti a tavola a mangiare!

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