Christmas cookies

For dogs: Health squares & Gingersnaps

For humans: Coconut thins, White chocolate pretzels, Neapolitan slices, Highland fudge bars, Vanilla bean biscotti, English tea cookies, Oatmeal cranberry chews, Gingersnaps, Vanilla drops, Triple chocolate chips, Butter rounds, Apricot oat bars, Red/Green butter cookies, Toffee bars, Chocolate chips, Kolacky, Double chocolate biscotti, Snickerdoodles, Spritz w/brown butter icing, decorated cut-out sugar cookies

Merry Christmas to ALL !!!!

<3<3<3

Humble Pie

Very, very sorry, everyone, that this has been sooooooo empty lately. I've been baking for numerous bake sales, cookie walks, fundraisers... and there's noooooooooo way I can keep up with posting recipes during this busy season! I'd need a full time secretary to keep up with me! Any volunteers??? lol :-)

I wish each one of you every possible joy of the season; Merry Christmas, Buon Natale, Happy Hannukkah - however you celebrate, love & blessings are sent your way!!! <3<3<3

Oven French toast with berries

This is a delicious brunch dish to make, especially for Christmas, New Year's Day or any holiday when you don't want to fuss around the first thing in the morning. It's already prepared and just needs to be popped into the oven and baked!

Spray a 9x13" pan with nonstick spray.
Thinly slice up a loaf of French/Italian bread into 1/4" slices- there should be approx. 24 thin slices.
Have ready: 6-8 cups frozen (separated, not clumped together) berries - sprinkled & gently tossed with 1 Tblsp. cornstarch.

In a mixing bowl, measure and mix together:
2 cups milk (2% or whole)
1 cup half & half
1 cup dairy eggnog OR heavy cream
1/2 cup sugar
6 extra large beaten eggs
1 teasp. vanilla

Pour 1/3 of the milk mixture on the bottom of the pan. Lay half the bread slices on top of the milk, overlapping the slices. Place half the berries evenly over the top of the bread.

Pour 1/3 of the milk mixture over the berries/bread. On top of that, lay the other half of the bread slices, overlapping as needed. Place the other half of the berries evenly over the bread.

Pour the remaining 1/3 of the milk mixture over the bread & berries. Cover with foil & refrigerate for 6 hours, or preferably, overnight.

Heat the oven to 350 degrees. Bake the berry toast for 45 minutes, or until the middle is set and the top is golden. Serve with heavy cream or syrup, dusted with powdered sugar or topped with additional berries.

Sausage-egg-cheese breakfast bake

Here's another 'no-brainer' for holiday mornings or ANY morning!

Spray a 9 X 13" pan with nonstick spray.
Cube 8 slices of plain, white or LIGHT wheat bread. Scatter the bread cubes in the pan evenly.

Saute a 1# roll of loose breakfast sausage, breaking it apart as it cooks. Drain any excess fat from the pan, but leave a Tblsp. or 2 for flavor. Cool - break into small pcs. and spoon the sausage over the bread cubes evenly.

Sprinkle 1# of shredded co-jack cheese evenly over the bread & sausage.

In a mixing bowl, beat 8 eggs with 2 cups of milk. Add 1/4 tsp. pepper. You don't really need salt since the sausage is pretty salty already. Slowly pour the milk/eggs over the top of the pan mixture - let it sit for a couple minutes to absorb.

Cover with foil. Refrigerate several hours or preferably, overnight.
Heat the oven to 350 degrees and bake - UNcovered - for 45-60 minutes, until the top is golden and the center is set.

Kolacky

This recipe makes approx. 50 cookies; double amt. of ingredients you'd like a larger batch.

Have 1 can of Solo filling (any flavor; apricot, raspberry, prune, apple, poppy seed....) on hand. You should use the entire can for this recipe.

Cream together:

1/2 cup softened butter

2 oz. softened cream cheese (that's 1/4 of a standard 8 oz. brick)

1/4 c. powdered sugar

1-1/4 cups flour

Dough will be too sticky to roll out. Wrap in plastic wrap & refrigerate at least an hour or 2 for easier handling.

Preheat oven to 375 degrees. On a floured surface, roll out dough into a rectangle or square, to about 1/8" thickness. Carefully, score the dough evenly & cut into approx. 1-1/2" squares. One at a time, using a floured spatula, lift each square of dough and put a scant 1/4 tsp. of filling into the center. Gather up 2 opposite corners of square and bring up, pinching together to form a little 'bow'. Place on ungreased baking sheets, leaving an inch between each cookie.

Bake for 8-10 minutes, until the bottoms are just golden. Cool completely. Dust with powdered sugar when cool.

Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat

1/3 c. minced yellow (red or green) pepper

1/2 c. minced onion

2 Tblsp. worcestershire sauce

1 tsp. dried mustard powder

1 tsp. dijon mustard

2 med. beaten eggs

1/4 c. breadcrumbs (UNseasoned)

1 Tblsp. minced parsley

2 Tblsp. mayonnaise

salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.

Chocolate Spritz

Preheat oven to 400 degrees.

Cream thoroughly:

1 c. softened butter

1/2 c. white sugar

1 egg

1 teasp. vanilla

2 oz. unsweetened chocolate (melted & cooled)

2-1-4 c. flour

After ingredients are mixed, put dough in a cookie press or 'gun' and press out onto ungreased baking sheets, leaving 1" space between cookies. At this point, either put sprinkles or coarse sugar on the tops of the cookies, or just leave them plain (you can cool & frost them later, if you wish).

Bake for 8-10 minutes until cookies are set. Remove from sheets when done and cool completely.

Cookie pops

These are easy to make and kids LOVE them. Yes - even BIG kids!

Ingredients needed:

2 dozen Oreos or sandwich-type filled cookies

1 lb. white chocolate (or almond bark coating)

sprinkles (or crushed Oreos, chocolate shot, chopped nuts - use whatever you'd like!)

wooden popsicle sticks

plastic wrap or small bags (Walmart & Hobby Lobby sell small bags made by Wilton that are the perfect size for wrapping these pops)

On a plate, place a dozen cookies and microwave them for 8 seconds - JUST long enough to soften the inner frosting. Remove from microwave and slide a popsicle stick right up the center of each cookie. Repeat with the rest of the cookies and let them all stand at room temperature for an hour or 2 so they reset. Do NOT refrigerate them to speed up the process- the chocolate will NOT adhere to cool cookies!

Melt the white chocolate in the microwave or in a double boiler, being careful not to heat TOO high - don't get ANY moisture in the chocolate either (damp spoon...). Once the chocolate is melted, put it in a small bowl - I use a coffee mug; it seems to be the best type of dipping receptacle for me.

Dip the cookies, 1 at a time, gently wiping off excessive coating with a knife. Place the dipped cookies on parchment or waxed paper. Shake or apply sprinkles on the melted chocolate after you dip 2 of them. Repeat until they're all finished and let them cool for several hours until they're completely set. Place the cookies in small bags.

Pumpkin Spice Cookies

Preheat oven to 375 degrees.

In a large mixing bowl, mix together thoroughly:

1/4 c. softened butter

1/2 c. canned pumpkin

1/2 c. sugar

1 egg

1 tsp. vanilla

Mix together dry ingredients & then combine them with the butter/egg mixture:

1 C. flour

1 teasp. baking powder

1 teasp. ground cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. pumpkin pie spice (or allspice)

Stir in:

1/2 cup chopped dates

1/2 cup chopped walnuts

Spoon generous tsps. of dough onto lightly greased baking sheets leaving 1" space between cookies. Bake for 8-10 minutes, or until edges are set. Immediately remove from baking sheet to wire rack. Cool completely and either eat them plain or frost them.

Cream cheese frosting:

Mix together all ingredients until smooth:

2 Tblsp. softened butter

4 Tblsp. softened cream cheese

1 tsp. vanilla

2 C. powdered sugar

enough milk (not a LOT) to make a spreadable frosting

Caramel Turtles

These are ridiculously simple to make, perfect for a bake sale or to give as holiday gifts, or great as a tasty snack!

Heat the oven to 350 degrees. Place a couple cups of pecan halves on a baking pan- bake for 5-7 minutes. Lightly toasting the nuts brings out their sweet, delicious flavor! Cool completely.

Again, heat the oven to 350 degrees. On parchment lined baking sheets, line up mini pretzels (the 'window' type shown work best). Unwrap 'Rolo' caramels and place one on each pretzel. Bake for 3-4 minutes until the caramels are softened. Place a pecan half on each candy and gently press down. Let cool completely before removing. Yum!

Peanut Blossoms

Unwrap 50 chocolate 'kisses' - set candy aside.

Preheat oven to 375 degrees.

In a mixing bowl, combine & mix well:

3/4 cup softened butter

3/4 cup smooth or crunchy peanut butter

1 cup packed brown sugar

1/3 cup white sugar

1 egg plus 1 extra egg yolk

2 tsp. vanilla extract

Slowly, add to above mixture & mix to make a workable dough:

1-1/2 teasp. baking soda

2-1/2 C. flour

Get a small bowl, add 1/2 cup white sugar & keep near bowl of cookie dough.

Form 1" balls of dough - roll gently in white sugar to coat - place balls on parchment lined baking sheets, leaving 1" space between balls (20 per sheet).

Bake for 9-10 minutes, making sure the cookies aren't too undercooked, but NOT browned. Remove from oven and immediately place a chocolate kiss in the center of each dough ball, pressing firmly enough to set in, but not TOO firmly - you don't want them to go through the bottom of the cookie dough. Leave the cookies to set - it'll take a pretty long time (at least a couple hours) since the chocolate will melt, but will then cool down to room temperature.

Gingerbread biscotti

Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
4 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 10-12 minutes or so, until golden, dry and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted white chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.

Cinnamon scones

These are REALLY good!!!

Preheat oven to 400 degrees. Grease a baking sheet or spray with nonstick spray.

In a mixing bowl- add:
3 cups flour
1/3 cup sugar
1 Tblsp. baking powder

With a pastry blender, cut in:
1/2 cup COLD butter (cut into cubes)
and cut until it resembles coarse crumbs

Mix together:
1 Cup light cream (1/2 & 1/2)
1 egg
1 tsp. vanilla
and VERY LIGHTLY fold into the flour, butter mixture, being careful NOT to OVERmix the dough; handle gently and lightly.

Divide the dough in half; On a floured surface, pat each half into a 6" round (about 1/2" thick)
Cut each round into 8 wedges.
Place the wedges on prepared sheets, leaving 1" space between wedges.

Beat an egg white until frothy. Lightly brush the tops of each scone wedge with egg white. Sprinkle generously with cinnamon sugar (1/3 cup white sugar mixed with 2 teasp. cinnamon).

Bake for 12-15 minutes, or until the bottoms and tops of scones are golden. Remove from oven and cool completely.

If you'd like, drizzle a cinnamon glaze over the tops of the cooled scones. (1 Tblsp. butter mixed with 1 C. powdered sugar, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon and JUST ENOUGH cream to mix into a drizzly - not runny - consistency).

White chocolate cherry fudge

This 'faux fudge' is ridiculously quick and easy to make - no cooking's involved. The tartness from the cherries & lemon zest offsets the sweetness of the chocolate.

Line an 8" square baking pan with foil or waxed paper, making sure it extends to the top of the pan. Spray lightly with nonstick spray.

In a medium bowl, combine and blend together well:

4 oz. softened cream cheese

1/2 cup powdered sugar

Add: 12 oz. melted white chocolate

1/2 c. dried cherries OR cranberries (I used Montmorency dried cherries from Trader Joe's - they're chewy & tart)

1 teasp. grated lemon peel

(1 c. coarsely chopped walnuts, if desired)

Mix well and spread into prepared pan. Refrigerate for one hour, until firm. Remove fudge from pan by lifting foil. Cut into squares & serve chilled or at room temperature.

Autumn Risotto

Ingredients:

1/2 cup extra-virgin olive oil

1 cup finely chopped onion

1 tablespoon chopped garlic

2 cups arborio rice 1 cup dry white wine About 6 cups of HOT chicken stock

1 butternut squash: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a Tblsp. oil and a Tblsp. butter until tender

1/2 cup grated Parmesan 4 tablespoons unsalted butter, cut into small pieces

salt

freshly ground pepper

shaved parmesan (for garnish/topping)

Directions:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Season with salt & fresh ground pepper. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls & garnish the top with shaved parmesan.

Chocolate thumbprints

Heat oven to 350 degrees.

In a mixing bowl, cream together thoroughly:
1 cup softened butter with 1 cup powdered sugar.
Mix in 2 teasps. vanilla extract
Gradually stir in 2-1/2 cups flour

On parchment lined baking sheets, roll dough into balls (use 1 tblsp. or a bit more of dough), making balls around 1-1/4" rd. Place them at least an inch apart.

Bake the balls for 10 minutes. Remove from oven and using your thumb (I use the wooden handle of my pizza cutter, which is approx. 3/4" diam.), make a good sized dent in the center of each cookie ball - make sure you don't go all the way to the bottom!

Return the cookies to the oven and bake another 10 minutes. Remove from oven and slide parchment to counter or table top and allow cookies to cool completely.

For the filling:
In a heavy saucepan over LOW heat, melt:
1-1/4 cup semi sweet chocolate
2 tblsp. butter
2 teasp. corn syrup
Stir until melted - turn off heat immediately when the chocolate is fully melted, stir well and allow to cool slightly.

Using a small spoon, fill each cookie dent with chocolate filling. Cool completely - it'll take a while.

Broccoli cheese soup

In a large stockpot, melt 2 Tblsp. butter. Add 1 medium chopped onion, 1 cup diced celery, 2-3 cups diced broccoli stems (reserve the thinner stalks/tips) and 1 large grated carrot. Saute (covered) for 10 minutes, stirring occasionally, until wilted.

To the pot, add 2 quarts chicken (or vegetable) stock. Add 6 cups (more or less - depending on how much broccoli you have - chopped broccoli stalks/tips). Season with salt (to taste) and a generous tsp. (or more) of ground black pepper & bring to a simmer. Simmer, covered, for 45 minutes, or until broccoli is tender.

With a potato masher, an immersion blender (if you don't have one, GET one - they're fabulous!!!) or with a blender, mash the broccoli until it's pureed as thick or as smooth as you like.

To the broccoli soup, add approximately 1-1/2 cups heavy cream. Make sure the heat is low so it doesn't scorch on the bottom. Continue stirring. If you want the stock thicker, add a few Tblsp. (or more) of instant mashed potato flakes. When the consistency is to your liking, taste to see if it needs more salt/pepper. Add several cups of grated cheddar or co-jack cheese, stirring so that it melts evenly in the soup.

Italian Lemon Cookies

Preheat oven to 350 degrees.

In a mixing bowl, combine

1/2 cup softened butter

1/2 cup sugar

3 eggs

Beat together well, making sure eggs are totally incorporated.

Add:

1 Tblsp. grated lemon zest

2 Tblsp. fresh lemon juice

Mix together 3 cups flour with 3 teasp. baking powder and slowly add to the butter mixture, making a workable dough.

Scoop up dough to make balls approx. 1-1/2" in diameter and place 1" apart on lightly sprayed (nonstick spray) baking sheets.

Bake for 8-10 minutes until slightly firm but not golden. Cool cookies completely before spreading them with icing.

Icing:

4 Tblsp. soft butter

2-1/2 cups powdered sugar

1 Tblsp. grated lemon zest

enough fresh lemon juice to make a spreadable icing (be careful not to make it too runny- add a little bit at a time)

Spread over cooled cookies and let set until icing firms up.

Chocolate Cappuccino Shortbread

Preheat oven to 325 degrees - have ready 2 baking sheets lined with parchment paper.

Cream thoroughly:
1 cup soft butter
1 cup powdered sugar
1 teasp. vanilla

Mix dry ingredients (below) together and then add them to the butter mixture:
1-1/4 cup flour
1/3 cup cornstarch
1 heaping tsp. espresso powder OR instant coffee
1/3 cup unsweetened cocoa powder

Make sure everything is mixed thoroughly. Divide dough into 4 equal portions. Roll each portion into a ball. Between 2 sheets of waxed paper, pat the ball into a 5-6" circle (about 1/4-1/3" thick) - carefully transfer the rounds onto opposite sides of the baking sheets. Score the rounds into 8 wedges, using a sharp knife.

Bake at 325 degrees for 23-25 minutes, or until the shortbread feels firm to the touch. Score each round again, cutting them through. Let cool completely on the parchment paper (slide onto wire cooling racks). Cut or break apart the wedges once they're completely cooled.

Melt white chocolate (Ghirardelli or other white chocolate coating) - use as little or as much as you'd like, depending on how chocolate-y you want these wedges. You can also leave them plain. Either dip the ends of the wedges into the chocolate or with a spoon or pastry bag, drizzle chocolate over the wedges.

Lasagna

This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.

Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon.

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.

Chewy Oatmeal Raisin cookies

Heat oven to 350 degrees.

In a large mixing bowl, mix well:

1 cup softened butter

1 cup brown sugar

1 cup white sugar

Beat for 5 minutes until fluffy.

Continue mixing in:

2 eggs

1 teasp. vanilla extract

In another bowl, mix dry ingredients:

1-1/2 cups flour

3 cups rolled oats

1 teasp. baking powder

1 teasp. baking soda

1 teasp. ground cinnamon

Combine dry ingredients with butter mixture, mixing well. Add 1-1/2 cups raisins. (You can also add dried cranberries, chopped nuts, chocolate chips.....) Blend everything together.

Drop dough by rounded tablespoons onto parchment lined baking sheets, leaving at least an inch between cookies (around 12 per sheet). Flatten slightly and if you like, sprinkle the tops lightly with sugar (I do that!).

Bake for 13-15 minutes until edges of cookies are golden. Cool completely.

Fudge Truffle Pie

This recipe is INCREDIBLY easy & will satisfy ANYone's craving for chocolate. For the best result, use a GOOD quality chocolate (like Ghirardelli).

Preheat the oven to 350 degrees - 325 degrees if you're using a glass pie plate. Spray a pie pan lightly with nonstick spray.

Melt (and cool slightly) a 12 oz. package of semisweet chocolate chips. Instead of smearing up a bowl, I spread the chips out on a large, heavy paper plate and microwave it until it's just barely melted.

In a mixing bowl, combine and mix well, using a wire whisk:
4 eggs
1/2 cup sugar
1/4 cup flour
1 teasp. vanilla extract
1/2 cup heavy (whipping) cream

Stir in the melted chocolate and mix thoroughly. Spoon the mixture into the prepared pie dish. Bake for 30-35 minutes, until the OUTER half of the pie is a bit puffy, but center is still slightly soft. Remove from oven and cool completely on a rack.

Serve with whipped cream. Garnish with raspberries or other berries, if you like. Keep refrigerated.

(Chopped, toasted nuts can also be added when you add the chocolate to the batter before baking.)

Tortilla Soup

Keep in mind that there isn't a standard recipe for this and amounts are approximate. Add more (or less) vegetables/seasonings, depending on your taste!

In an 8 qt. stockpot, add a couple tsps. olive oil and saute 2 cups sliced celery, 2 cups chopped onion & a few cloves crushed/chopped garlic - until soft & wilted, NOT browned.

To that, add 1- 15 oz. can of chopped tomatoes with juice (or 2 cups chopped fresh tomatoes. Add 1-1/2-2 cups sliced carrots. Add 4 qts. chicken stock/broth, home made or canned/boxed. Bring to a boil - add 2 large pcs. boneless, skinless chicken breasts. Simmer (covered) for 1/2 hour, until chicken is cooked. Remove chicken & dice up meat - return meat to stock. Simmer another 1/2 hour.

Season stock with salt & pepper to taste. Add 1 teasp. ground cumin, 2 teasp. chili powder and 2 tblsp. chopped fresh parsley. You can add some fresh, chopped cilantro now OR before serving, if you'd like - I'm not crazy about fresh cilantro so I don't use it. If you like a super-spicy soup (say THAT 3 times quickly!!), add some hot chili peppers or cayenne - to taste.

Continue to simmer the stock for another 15 minutes. Add 2 cups (canned or fresh/cooked) black beans and 2 cups (canned, frozen or fresh off the cob) corn. Taste and add more salt/pepper, if needed. Simmer for another half hour.

Spoon the soup into bowls - add grated chihuahua cheese (or co-jack) and garnish with tortilla strips.

Spicy pumpkin bread

After trying many recipes and doing a LOT of experimenting, this is the most MOIST and delicious pumpkin bread recipe around! At the end of the recipe, add whatever you like most (chopped walnuts, dried cherries, miniature chocolate chips, chopped dates...) - the trick is to use sour cream and BABY FOOD (or even applesauce) instead of OIL. Oil usually makes the breads greasy-tasting and fat-laden.

Spray loaf pans with nonstick spray. I even line mine with parchment, but it's not necessary.

Prehead the oven to 350 degrees (325 degrees if you're using glass pans of dark-colored teflon pans)

Mix ingredients together in a large mixing bowl:

2 cups canned (cooked, packed) pumpkin (NOT pie filling!)

1 cup BABY food (I used a mixture of carrots and banana-applesauce) OR just applesauce

3/4 cup light sour cream  OR vanilla Greek yogurt

2-1/2 cups white sugar

4 lightly beaten eggs

2 teasp. vanilla

Stir in:

3 cups white flour

2 teasp. baking soda

1 teasp. baking powder

2 teasp. ground cinnamon

1-1/2 teasp. ground ginger

1/4 teasp. ground cloves

1/8 teasp. ground/grated nutmeg

Mix WELL - at this point, add whatever you like to the batter. You don't have to add ANYthing if you prefer it plain. I added dried cranberries (Craisins) and chopped walnuts to mine.

Divide the batter equally and spoon into greased pans. You can use standard 8X5 loaf pans or smaller mini-loaf pans. Make sure if you use smaller pans to adjust the baking time and check them after 30-40 or so minutes. The larger loaves take 45 minutes or more.

Bake the loaves - test the center with a toothpick to make sure it's baked thoroughly. Remove from oven and then remove from pans after 15 minutes. Cool completely before cutting. If you can wait that long. :-)

Pumpkin Pie

This recipe is made for a diabetic diet (no crust, no sugar & VERY low carbs!). You can EASILY adapt it and make a regular pumpkin pie by preparing your favorite (unbaked) crust. Make the filling exactly the same but use regular sugar instead of Splenda. Then bake it @400* degrees the first 15 minutes - lower the oven temp to 350* and continue baking for another 30-40 minutes, until the center is cooked.

Spray a 9" pie plate with nonstick spray. Preheat oven to 350* degrees.

In a mixing bowl, combine and mix together well:

1 15 oz. can of solid packed, cooked pumpkin (NOT pumpkin pie FILLING)

3 lightly beaten eggs

1 cup Splenda (OR sugar)

1 teasp. ground ginger

2 teasp. ground cinnamon

1/8 teasp. ground cloves

1/8 teasp. ground/grated nutmeg

1 teasp. vanilla extract

1- 12 oz. can evaporated milk

Whisk all the ingredients together until thoroughly mixed. Pour into prepared pan.

Bake the pie for 40-45 minutes or until center is set. Remove from oven and cool on a rack.

* IF YOU USE A GLASS or DARK- COLORED Nonstick PIE PAN, REDUCE THE OVEN TEMPERATURE 20 DEGREES - otherwise it'll overcook and burn!

Cannoli cake

Lemon cake:

Grease 2- 8 or 9" round cake pans. Line the bottoms with parchment and lightly grease the bottom- flour the pans, shaking off excess. Preheat oven to 350 degrees.

In an electric mixing bowl, (medium speed) cream 1 cup (2 sticks) soft butter for 1-2 minutes. Gradually add 2 cups white sugar- beat until light and fluffy, 3-4 minutes. Add 4 large eggs, ONE at a time - mixing after each addition until the batter is fully blended - around 5 minutes. Occasionally stop to scrape down the sides of the bowl.

Mix dry ingredients (separately) in a bowl and then set aside:
3 cups sifted all purpose flour
1 tblsp. baking powder
1 teasp. baking soda

Measure 1-1/4 cups buttermilk and to it, add 1 teasp. vanilla and 1 Tblsp. grated lemon zest/

To the butter/sugar mixture in mixing bowl, ALTERNATELY add the flour mixture and buttermilk- a third at a time - mixing on a low speed until everything is mixed together well and thoroughly incorporated.

Spoon 1/2 the batter into each of the 2 pans. Bake 20 minutes - quickly and carefully rotate the pans so the cakes cook evenly. Bake for another 10 - 15 minutes more (checking after 10 minutes) and testing with a toothpick to make sure cakes are done.

Remove to cooling racks - cook 20 minutes in pans before turning upside down and removing from pans. Cool completely.

When layers are cooled, split each in half. You can put filling between 2 or 3 of the layers, depending on how high you'd like the cake. Or you can leave them intact and just put filling between one layer. Or go ahead and eat it plain. :-)

Cannoli filling:

There are countless variations for cannoli filling; some are cooked, some are uncooked. It's all a matter of personal taste and preference. Add candied fruit, citron, peel, toasted chopped nuts, chopped chocolate ... whatever floats your cannoli boat.

This makes more than enough filling for a 3-4 layer cake:

Mix together:
2 lbs. fresh whole milk ricotta
1/2 cup sifted powdered sugar (or more if you like a sweeter taste)
1 teasp. vanilla extract
1/4 tsp. ground cinnamon
scant 1/2 teasp. grated lemon (or orange) zest
1/3 c. mini semisweet chocolate chips
1 bar (standard size- 6 oz?) imported chopped milk chocolate (like Lindt or Lindor)
Fold in gently:
1-1/2 cups freshly whipped whipping cream (not canned!)

Divide ricotta filling and spread between layers of cooled cake. Either sift powdered sugar over cake & serve with freshed whipped cream or use your favorite frosting.

Sausage, pepper & cheese strata

Grease a 9x12" pan. Tear up 6- 1" slices of Italian bread and scatter the pieces onto the bottom of the pan.

In a pan over med. heat, saute 1 lb. of Italian sausage (bulk - or just remove casing) along with 2-3 bell peppers (I used yellow ones, but any colors work fine), breaking up the sausage as it cooks. When it's nearly done (total time of 5-7 minutes, tops), lower the heat & cover the pan to let everything steam.

Preheat oven to 350 degrees.

In a bowl, mix well & set aside:

6 large eggs

2 Cups whole milk

1/2 cup heavy (whipping) cream

1/2 cup sliced green onions

1 small chopped onion

1/2 cup grated parmesan or romano cheese

1 Tblsp. fresh chopped (or 1 teasp. dried) oregano

salt to taste

freshly ground pepper

Pour half the egg/milk mixture over the torn up bread in the pan. Scatter 1 cup freshly grated Asiago (or fontina - I use Asiago) cheese over the bread. Spoon the cooked sausage and peppers evenly over the cheese. Pour the rest of the egg/milk mixture over the top. Sprinkle another cup of grated Asiago (or fontina) cheese evenly over the top.

Bake in a preheated 350 degree oven for 50-60 minutes, until the top is golden brown and the strata is set.

Panna Cotta

Panna cotta means 'cooked cream' in Italian. The variations on this simple, yet luscious dessert are endless! After making the cooked cream, you might want to spoon some fruit compote or lay fresh berries on the bottoms of the custard cups before pouring in the cream (before chilling it). You may also choose to use different flavorings (instead of vanilla) - grate some lemon or orange zest into the nearly finished dessert - don't be afraid to experiment!

In a small pitcher or bowl, measure 1-1/2 cups heavy (whipping) cream. Take a half of a vanilla bean- split it down the side, scrape out the beans and drop the entire bean into the heavy cream. Set aside.

In a 2 cup measuring cup, pour 1 cup (whole) milk and 1/2 C. light cream (half & half). Pour 1/3 of it into a heavy saucepan and sprinkle 4 teasp. unflavored, powdered gelatin over the top. Let it sit until the gelatin softens and swells, approx. 5 minutes. Pour in the rest of the milk and stir in 1/2 cup white sugar- stir well. Set the saucepan over medium heat and cook (around 5 min. or less) - stirring CONSTANTLY with a wire whisk - until the gelatin & sugar completely dissolve and milk mixture is HOT - DO NOT SIMMER OR BOIL - that will deactivate the setting property.


Once the milk/gelatin/sugar is heated and dissolved, remove from heat. Remove the vanilla bean from the heavy cream, making sure it's scraped well - stir it up and slowly pour it into the hot milk in the pan. Mix everything together thoroughly.

Lightly grease custard cups, ramekins or small bowls and place them on a baking pan. Divide the cream equally and pour into the little cups (leaving 1/2" space from the top). Loosely cover the ramekins and refrigerate for at least 4-6 hours (or overnight) until the panna cotta is completely set.

You could serve it right in the ramekins or gently unmold them (as you would do with jello). This is a delicious dessert plain, or with fresh berries, sweet sauces or melted chocolate.

Scottish 'Mince & Tatties'

This traditional Scottish dish has always been a favorite of my husband's - & his family (from Fife, Scotland)- kids especially love it! 'Mince' translates into 'minced meat' or finely chopped beef or (what I & many usually use) ground beef (round or sirloin is best - less fat). This 'mushy beef stew' (as my kids have always called it) tastes much better than it looks! lol   It's basically a deconstructed Shepherd's Pie.  FYI, I usually double or triple this recipe:

In a pot or dutch oven, saute 2 lbs. (or more - - - - if using more meat, increase the amounts of vegetables/other ingredients) of meat (ground round, see above note), breaking it up as it cooks. Halfway thru cooking time, add a good-sized (med/large) chopped onion & a clove of minced garlic (I'm pretty certain this was NOT used by my mother-in-law, but it adds something special to the taste! Omit the garlic if you want.) and continue cooking until meat loses its pink color. Drain off ALL juices/fat. Return to medium heat. To the pot, add 1-1/2 cups chopped celery, 1/3-1/2 cup diced green pepper. Add enough water to cover the meat/vegetables. Add 2 Tblsp. beef base (that's a 'paste' in a jar found by soups in the grocery store) thinned in 1/4 cup hot water and 2 Tblsp. worcestershire sauce. Season with salt and (a generous amount of) ground black pepper; cover and simmer, stirring occasionally and adding a bit more water if it reduces too much. The 'juice' should cover the meat, but the meat shouldn't be swimming in a lot of liquid. Simmer the meat for 45 minutes. Add 1-1/2 cups. chopped carrots and continue simmering for another 1/2 hour, or until the carrots are tender. At this point, you can add a cup or 2 of cooked peas - or serve them on the side. Once the cooking is completed, you could either eat as is, or thicken the juice with a little cornstarch mixed with cold water - if you like a thicker 'gravy'. Ladle the mince over freshly cooked mashed potatoes.

Honey Wheat Bread

If you aren't familiar with bread baking, yeast proofing & kneading, check out a basic cookbook for more detailed instructions/technique. This is an abbreviated version (the way I make it). I use a heavy-duty Kitchen Aid mixer to 'knead' the dough, but you can use a mixing bowl to combine the ingredients and just knead the dough by hand for approximately 5 minutes. I usually buy wheat flour in bulk at Whole Foods Market, but King Arthur, Hodgson Mills, Gold Medal or Pillsbury works just as well. If you bake as much bread as I do, you might consider buying a large package of yeast from GFS; they sell a BIG bag (like 2 cups of dry yeast) for around $5.-6., which is a STEAL!

In 1 C warm water, stir in 1/2 tsp. sugar to dissolve. Add 4 tsp. dry yeast and stir to dissolve. Let it proof for 5 minutes or so until yeast starts bubbling/activating.

While the yeast is proofing, in a glass bowl, melt 4 Tblsp. butter (microwave) --- to the melted butter, add 6 Tblsp. honey and 1-1/2 C. milk. Microwave for another minute or so, or just until milk is warm. Stir well.

In a large mixing bowl (or metal Kitchen Aid mixing bowl), combine the milk/honey/butter with the proofed yeast. Mix it up to combine. Add 2-1/2 cups wheat flour, 1 teasp. salt, 1 cup BREAD flour (higher gluten % than standard all purpose white flour) and mix well. Continue adding flour 1/4 cup at a time, until the dough gets thick and starts holding together. The total amount of dough varies - between 5-6 cups... be careful not to add TOO much flour though- that would produce a very dense, dry, tough bread.

Once all the flour is added, put a dough hook on the mixer and knead the dough for 5 minutes. You can also do this by hand on a wooden board or countertop - sprinkling with flour to keep the dough from sticking. Remove it from the mixing bowl and continue kneading by hand for another minute or 2.

After the dough is thoroughly kneaded, place it in a lightly oiled ceramic bowl, put it in a warm, draft-free area (NOT A HOT OVEN!), cover it with a towel and let it rise until doubled in bulk, about an hour. Once the dough has risen, punch it down and turn it onto a lightly floured surface. If you want to form the dough into loaves (baked in a pan), divide the dough in half. Grease 2 standard sized loaf pans. Knead each section of dough and form into loaves- place in the pans.

If you want a more 'free' style loaf, knead the dough, divide into equal parts and shape into balls - using a rolling pin, roll into a circle (frisbee shape), or whatever shape you prefer. Place the dough onto a lightly greased cookie sheet. Let the dough rise another 20 minutes, whether in a pan, or shaped on a sheet.

Preheat the oven to 350 degrees. Bake the free formed loaves for approx. 18-24 minutes - check after 18 minutes to ensure that it's fully baked (lightly golden brown on top & bottom). The dough in loaf pans will take a bit longer, possibly another 10-15 minutes.

Again, check a cookbook with detailed instructions on bread baking if you're not very familiar with it. I could SHOW you how to do this much better than writing it out! :-)

Shrimp with basil & sundried tomato cream sauce

Pat dry 1 lb. medium raw shelled & deveined shrimp, tail removed.

In a skillet, heat 2 T. butter and 1 T. olive oil - when hot (med. heat), add to pan:

4 Tblsp. minced onion

2 garlic cloves, smashed/minced

Saute until translucent but not browned at ALL.

Add shrimp to pan - increase the heat and stir-fry the shrimp for a minute - maybe a little more (depending on the size of the shrimp), but only until they're barely cooked (not pink anymore)! Do NOT overcook them!

Remove the shrimp (only) to a plate and continue making the sauce.

To the pan drippings, add a splash (1/4 C.) white wine - (over medium heat) bring to a simmer. Season with salt and ground pepper. Add 6-8 leaves of minced fresh basil & 1/3 c. chopped sundried tomatoes. Keep stirring pan as it simmers 3-4 minutes, letting the flavors develop and the liquid reduce a bit. Stir in 1/2 cup heavy cream (whipping cream) and continue to cook & thicken for a few more minutes (shouldn't simmer vigorously... only slightly) until thick & creamy. Add the shrimp and let them heat through, another minute or so. (Double up on the ingredients if you want more sauce to spoon over pasta.) You can sprinkle fresh minced basil over the finished dish if you'd like.

This is delicious as is, or tossed with cooked linguine!

TIP: Trader Joe's carries a product that EVERYONE should keep in their freezer at all times - it's WONDERFUL!!! It's a little plastic 'tray' packet (approx. 3"x 5") of chopped basil - and it's frozen in a dozen or so tiny 'sections' like an ice cube tray.... you can pop out as many cubes as you need for a recipe (they defrost in a minute) and it's totally fresh tasting! It is FAR better than dried basil!!

Peach Apple crisp

This isn't a traditional sweet, gooey crisp. The inside is more custard-like and not too syrupy sweet. Althou gh I used regular sugar in this recipe, I would try it with Splenda (both white and brown sugar, where called for). The results shouldn't be much different and it would cut carbs for anyone watching their carb intake.

Grease a pyrex baking dish (or glass, ceramic or metal) approx. 7 X 11". Preheat the oven to 375 degrees ( 15-20 degrees lower if you're using a glass dish or dark/black teflon coated pan).

For filling: In a mixing bowl, put:

8 cups of peeled, sliced fruit: 4 Cups peaches and 4 cups apples (I used Gala)

Sprinkle with:

1/3 C. flour

1/2 C. white sugar

1/4 tsp. cinnamon

Stir to coat the fruit and spoon it into the baking dish.

In another bowl, combine:

1 C. creme fraiche (or sour cream)

2 large eggs

1 teasp. vanilla extract

1/4 C. white sugar

beat together well - pour this mixture evenly over the fruit.

For topping- combine:

1/2 Cup (1/2 stick) butter, MELTED

6 Tblsp. golden brown sugar

1 teasp. vanilla extract

1 C. flour

Mix ingredients together until crumbly. With fingers, crumble topping over the fruit, distributing evenly.

Bake until the custard is set, about 50 minutes. Check 5 minutes sooner- it may be golden brown enough or may need to bake another 5-10 minutes. Let cool at least 10 minutes before serving. (Try using berries or other fruit!) Serve the crisp plain or over scoops of ice cream.

Triple Chocolate chips

In a large mixing bowl, mix together very well:

1 cup softened butter

3/4 c. (packed) light brown sugar

1/2 c. white sugar

1 egg

1 tsp. vanilla extract

Stir in:

1/4 cup powdered cocoa

1 teasp. baking soda

2 cups flour

Mix well. Add whatever types of chocolate chips (and nuts, if you'd like) you prefer. For these, I added:

1 C. semisweet chips

1/2 C. mini semisweet chips

1/2 C. Ghirardelli 60% choc. chips (can't beat them!!!)

1 c. white chocolate chips

Lay dough on plastic wrap or put in a large ziplock bag, flatten out a bit and refrigerate for 2 hours (or more).

Preheat oven to 375 degrees. Place cookie dough (heaping tsp. or small tblsp.) on parchment lined sheets, leaving an inch of space between them.

Bake for 9-10 minutes- do NOT overbake! They'll look pretty soft when you remove them from the oven but they'll firm up as they cool. Slide the parchment onto a countertop and let the cookies cool completely before removing.

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

Quick & easy grilled Mediterranean chicken legs

In a 1- gallon ziplock bag, place 8-10 chicken legs (or other cut up chicken parts). Pour over the chicken:

2 Tblsp. olive oil

4 Tblsp. lemon juice

2 Tblsp. grated lemon zest

2 tsp. fresh chopped oregano (or 1 tsp. dried)

8 leaves fresh chopped basil (or 1 tsp. dried)

4 cloves of minced/smashed garlic

1 tsp. kosher salt

freshly ground pepper- don't be afraid to use a lot!

Seal the bag - turn it over several times to distribute marinade. Let it marinade (in or out of the 'fridge) for a half hour, turning often. Marinate for a half hour.

Heat your BBQ grill (we use a gas Weber) until it's hot and ready. Place the chicken on the grill, leaving room between the pieces. Cover and cook over medium heat for 5 minutes. Turn and cook on the other side for another 5 minutes. Lower the heat to medium low and continue turning, cooking another 3-4 minutes on each side until the chicken is done (juices will run clear, not pink!), but not dried out.

Lemon Poppy Seed Muffins

Preheat oven to 400 Degrees. Line 18-24 muffin tins with papers.

In a mixing bowl, combine & stir together dry ingredients and set aside:

1-2/4 C. flour

1/2 C. yellow cornmeal

1/2 C. sugar

1/3 C. poppy seeds

2 teasp. baking soda

1 tsp. baking powder

In another bowl, combine 'wet' ingredients:

2 large eggs @room temperature

1 C. buttermilk (don't use nonfat)

1/4 C. canola oil or vegetable oil

1/2 C. fresh squeezed lemon juice

2 Tblsp. grated lemon zest

(If you want a more 'yellow' muffin, add a couple drops of yellow food coloring)

GENTLY pour the egg/buttermilk mixture over the dry ingredients and stir to combine without mixing vigorously. When everything's incorporated, fill muffin cups 3/4 full. Bake for 18-22 minutes (test after 18 minutes) until the tops of muffins are golden.

Polenta

Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat. ;-)

Braciole

Classic braciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.

With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:

2 Tblsp. grated parmesan cheese

1 Tblsp. grated or torn up provolone cheese

1 Tblsp. unseasoned breadcrumbs

2 Tblsp. grated pepperoni (or salami, or sopressata... )

a few torn up leaves of fresh basil

season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:

1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.