Archive for » May, 2010 «

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored gelatin mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spray baking pan with Pam, or grease & Flour.
  3. Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  4. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Buon appetito always!



NOTE:  Two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn’t interact as well with the Jello for some reason. 2) MASH the strawberries. The juice has to be released or there’s nothing to break down the gelatin and you get a very unpleasant texture on the top of your cake. If your strawberries aren’t very juicy, sprinkle a little sugar on them before mashing and let them set for an hour or so – the juice will come out.

  OK, first of all. OH My this cake was SO good. I just got done making it for a second time this week!, not only is it gorgeous as it is fresh out of the oven, it -tastes- amazing. It’s moist and delicious. The jello trickling throughout the cake was awesome. I’m totally in love with this recipe. It’s incredibly simple too! I ate half a cake last week, and then shared and ate the rest of it! I think I should call it my “Crack” Cake, cause you can’t stop eating it! TURST ME!!!l! This cake will replace your strawberry short cake!!

 This is a good recipe for Sloppy Joes.  I like the stuff in the can, sort of kinda,  but some in my house detest it, so I made this from scratch, and with red bell pepper, and not the green bell pepper that comes in Manwich.  We really liked it. I think next time I will add a splash of hot sauce to give this some kick! I topped it with cole slaw, and fresh veggies grilled on the side!


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar 
  •  1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls (split),  OR Hamburger buns , toasted, and lightly buttered


Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.  Pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes or cole slaw on top which is what I ALWAYS put on ours.

Buon appetito always!

This is an Italian – American dish as term refers to food prepared ‘hunter-style,’ with mushrooms, onions, tomatoes, various herbs, and sometimes wine. The SMELL  Screams YUMMMM -OOOOOOOOOOOO. Serve with your favorite pasta or even over rice!
2 Tablespoos Olive Oil
1 Onion Sliced
4 Boneless Pork Chops
1 (28 oz) jar your favorite pasta sauce
1 (28 oz) can diced tomatoes
1 green bell pepper, sliced, and seeded
1 8 oz package sliced mushrooms
2 large gloves of garlic, chopped
2 teaspoons Italian seasoning
1.2 tsp. dried basil
1/2 cup white wine (OR your favorite wine)
 8 oz. shredded Mozzarella
  In a large skillet brown the pork chops over medium heat. Transfer to your crock pot. IN this same pan cook onion in the oil until lightly browned. Stir in the bell peppers,mushrooms, and garlic. Cook until Al dente. Mix in pasta sauce, tomatoes, and wine. Add seasonings and pour this over the pork chops in crock pot.
 Cook on low for 7 or 8 hours.  Serve over your  favorite pasta, or serve over a bed of rice., and then top with the Mozzarella cheese! Serve this with some warm crusty or garlic bread. Call it DINNER!!!

Buon appetito always!


  For a quick,  easy, and refreshing and light salad dressing give this a try. I sometimes just like to put this over fresh tomatoes and cucumbers.

1/4 Cup Extra Virgin Olive Oil

1 tablespoons White Wine vinegar

2 teaspoons stone-ground mustard.

  Wisk together vigorously~ Salt and Pepper to taste!

Told you it was easy!

   Buon appetito always!

  I admit it, I LOVE  SWEETS!! Cakes, Pies, it is all GOOD!. This is a simple cake, but by no means lack flavor by not having icing. It does have a glaze. This is something you can change up the fruit since summer is here, and we have access to vine ripe fruit!


What You Need!

1 pkg. (2-layer size) white cake mix
3/4 cup  water
3 egg whites
2 Tbsp.  oil
1 pkg. (3 oz.)  Lemon Flavor Gelatin, divided
1 cup  blueberries
1 pkg. (12 oz.)  Cream Cheese, softened  (1 package, and 1/2 package)
1 tsp. vanilla extract
1/4 cup lemon juice
1/3 cup sugar
1 whole  egg
3 Tbsp. water

Make It!

HEAT oven to 350ºF.

BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese, whole egg, sugar, and lemon juice in small bowl with mixer until well blended.

POUR half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.

BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers….IF there are any!!!!

Buon appetito always!



These cinnamon spiced bread morsels are a hit with everyone who loves sweet rolls. What’s NOT to LOVE, Bread, Apples, Cinnamon. Makes me HAPPY!

18-20 dinner rolls, thawed
1 1/2 tablespoon cinnamon
1/3 cup butter or margarine
2/3 cup apple, chopped
1/3 cup brown sugar

   MAKE IT!!!

  Thaw rolls until soft, but still cold. Cut each roll in half. Line Dutch oven with aluminum foil and spray with non-stick cooking spray. Place half of the halves in bottom of the Dutch oven. Melt butter and drizzle half of the butter over the bottom layer of the rolls. Mix cinnamon, brown sugar and cut apple; sprinkle half over the rolls in the Dutch oven. Add last layer of cut rolls; drizzle with butter and sprinkle with apple mixture. Cover with lid and let rise until dough is doubled in size. Bake at 375°F for about 30 minutes. Remove immediately after baking and serve warm….YUMMMMMMMMMM…Go ahead say it….

Buon appetito always!




Well, not quite low cal, but isn’t sour cream coffee cake worth going off the diet for a short time? I think so! So here is a simple to make rendition of a really wonderful dessert.

 Italian Sour Cream Coffee Cake
What You Need!!!

2 sticks butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 1/4 teaspoons soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt

Make It!!!

1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup nuts (walnuts or pecans, wither crushed or left whole).

Cream the butter and sugar well. Add the eggs and beat until they are creamy. Add the remaining ingredients and pour half of the batter into a greased 9×13 pan.

Mix the topping ingredients together. Cover the batter with half of the topping. Cover with the remaining batter and then add the remaining topping. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes out clean.

Could a dessert be any easier? UMmmmmmmmmm Good!!!!

Buon appetito always!

Greetings!! I can’t BELIEVE I haven’t posted a recipe since March! I’m bad!!! I will be posting a few over the next few days!! My sweet tooth is raging, so I will be posting some YUMMY dessert recipes.

Get those pallets ready!!!