~~Apple Smothered Short Ribs~~~

Okay, this recipe idea come out of wondering how to use up food in the refrigerator because I will be closing up the cottage in a month.

I have some short ribs in the freezer, slow cook them in barbecue, naw did that last week. A friend left an apple… Could do something with those two?

Google: Slow cooker, short ribs, apple

Up came: Cider Braised Short Ribs with Caramelized Onions

Hmm… this has possibilities!

Slow Cooker Apple Butter Pork Chops

This also looks good.

This calls for a Mashup of the two recipes!

Ingredients:

• 2 short ribs
• 1 1/2 cup apple butter*
• 1 yellow onion sliced
• 2 Granny Smith apples peeled and sliced
• 2 Tbsp. brown sugar (packed)
• 2 Tsp. Butter
• Cinnamon 

Directions:

• Melt the butter in a frying pan, add the onions and caramelize them. Put aside the caramelized onions.
• In the slow cooker place the ribs and cover with the caramelized onions.
• Add the apple butter, brown sugar, and cinnamon in a bowl and fold them together.
• Pour over the ribs.
• Cover and turn on the slow cooker (low = 4 to 5 hours, high = 3 to 4 hours), just before it is done add the sliced apples about 20 minutes before severing. 

~~~~~~~~

*Apple Butter can be made from apple sauce.

Ingredients:

• 2 cups unsweetened applesauce
• ¼ to ½ cup brown sugar
• 1 teaspoon ground cinnamon

Directions:

• In a small saucepan, combine all ingredients. Bring to a boil. 
• Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. 
• Remove from the heat; cool and store in airtight containers in the refrigerator.

~~Fish & Chips~~

 

~~ Gorgonzola Cheese Sauce~~

 A local restaurant on Cape Cod has Gorgonzola chicken which I liked so I researched the recipes and mashed up this recipe.

Ingredients:

• 3 Tsp. butter
• ½ cups heavy cream
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 Tsp. sherry wine or white wine or vermouth or brandy (Optional)
• ¾ cup crumbled Gorgonzola cheese (Feta or blue cheese my be substituted for the  Gorgonzola)
• 1 Shallots diced
• 1 Green Bell pepper diced
• 1 clove garlic, minced
• 2 Tbsp. finely chopped parsley
• Freshly ground black pepper to taste

Directions:

• Melt the butter in a small saucepan over low heat then add the cream, shallots, garlic, parsley, and pepper. Warm slowly, stirring the pan occasionally until the sauce starts to thickens
• Add a 1/2 cup of Gorgonzola cheese stir until the cheeses has melted and sauce is creamy, about 5 minutes.
• Add the sherry and stir.
• Add the rest of the Gorgonzola cheese over the top of the meat.

Can be used on a variety of meats (chicken, pork, and steak) or seafoods (lobster or shrimp) and it can also be used over pasta for a creamy cheese sauce.

Options:

For a fiery sauce add a few dried spicy hot Calabrian Diavoletti Rossi chopped (Warning: these are HOT) and substitute Jalapeno pepper for the Bell peppers.

~~German Beer Cruller~~

This is a lost recipe.

My grandmother made these for the holidays and she never wrote down any of her recipes and I have searched the internet for recipes like her beer crullers. This is a mash up of the recipes that I have found, basically it is a donut recipe that uses beer instead of water.

Note: you will need to deep fry the crullers.

Ingredients:

• 2 ¼ cup flour
• 1/3 cup sugar
• ¼ cup warm milk (110° to 115°)
• 4 tsp. yeast
• ½  cup beer
• 1 Tbsp of baking powder
• ½ tsp of ground cinnamon
• 1 egg (slightly beaten)
• Topping:
• Sugar
• Cinnamon

Directions:

• Mix the yeast and warm milk and let sit for 5 to 10 minutes to allow the yeast to do its thing.
• Mix the dry ingredients, the beer, and the egg in a bowl and then add risen yeast mixture.
• Put the dough on a lightly floured surface and knead the dough for 5 minutes until the dough is smooth.
• Let dough rise for 1 1/2 to 2 hours, until doubled in bulk.
• My grandmother then rolled the dough out in rolls about the thickness of a doughnut and cut the dough in about 4 – 6 inch lengths, gave them a quarter twist and put them in the oil to fry.
• Patted them dry and sprinkled the with the sugar cinnamon mixture.

~~Quick Blueberry Cobbler~~

Ingredients:

• ½  cup Complete Pancake mix

• ½  cup of oatmeal
• 1 cup Frozen blueberries
• 2 Tbs. Brown sugar
• 2 Tbs. Cinnamon 
• 1 Tbs. Butter

Directions:

• Thaw the blueberries
• Mix the pancake mix and oatmeal follow the instructions on the box but make it a little thinner than it calls for.
• In a plastic baggie add the brown sugar and cinnamon and add the blueberries, shake the ingredients to coat the blueberries with the mixture. Place the blueberries in the Ramekin,
• Pour the pancake mix on top of the berries, do not stir!
• Pour the reminder of the brown sugar and cinnamon on top.
• Bake at 350^oF for 20 minutes or until done.

Variations:

• Use apple or peaches in place of the blueberries.
• Add raisins or pecans,

~~Stuffed Peppers~~

Ingredients:

• 1 cup cold water
• ½ cup uncooked long grain white rice
• 1 pound ground low fat beef
• 6 medium green bell peppers
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper to taste
• 1 can concentrated tomato soup
• 1 cup shredded Cheddar cheese

Directions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
• Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
• Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
• Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Variations:

• Add sausage to the ground beef.
• Add sun dried tomatoes.
• Add chopped onions.
• Use tomato paste instead of concentrated tomato soup.
• Use different types of cheeses.
• Use brown rice or wild rice.
• Spice it up with hot peppers.

 

~~Eggs Benedict~~

Ingredients:

• 2 eggs
• 1 English muffin
• Canadian bacon or sliced ham.

Directions:

Poached Eggs:

• Heat the water: Add enough water to come 1 inch up the side of a frying pan. 
• Add a dash of vinegar and bring to a gentle simmer over medium heat (not a boil because it will tear apart the egg). 
• Meanwhile, crack 1 very fresh cold large egg into a custard cup. 
• Use the handle of a spatula or spoon to slowly stir the water in one direction until it's all smoothly spinning around. 
• Turn off the heat, and cook for 5 minutes.

~~~~~

• Split and toast the English Muffin
• While the muffins are toasting make the Hollandaise sauce (My recipes are here)
• Place the ham on top of the muffins
• Place a poached egg on top the ham and cover with the Hollandaise sauce.

~~Lobster Benedict~~

Ingredients:

• 2 eggs
• 1 English muffin
• Picked lobster meat.

Directions:

Poached Eggs:

• Heat the water: Add enough water to come 1 inch up the side of a frying pan. 
• Add a dash of vinegar and bring to a gentle simmer over medium heat (not a boil because it will tear apart the egg). 
• Meanwhile, crack 1 very fresh cold large egg into a custard cup. 
• Use the handle of a spatula or spoon to slowly stir the water in one direction until it's all smoothly spinning around. 
• Turn off the heat, and cook for 5 minutes.

Reheating the lobster meat:

• I buy picked lobster meat from the grocery store and I like to steam the meat over a pan of boiling water for 3 or 4 minutes to warm it up.

~~~~~

• Split and toast the English Muffin
• While the muffins are toasting make the Hollandaise sauce (My recipes are here)
• Place the lobster meat on top of each half of the English muffin
• Place the poached eggs on top of the lobster meat and cover with the Hollandaise sauce.

~~Hollandaise Sauce~~

Ingredients:

• 4 large egg yolks
• 1 ½ tablespoons lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon cayenne pepper
• ½ cup unsalted butter, 1 stick, melted
• 1 tablespoon fresh chives, chopped, for serving

Directions:

• In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. 
• Blend on high for 5 seconds. 
• Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. 
• Cover and keep warm.

---

~~Easy Mock Hollandaise Sauce~~

Ingredients: 

• 1/4 cup of mayonnaise
• 1/4 cup of butter
• 2 tablespoons of lemon juice
• A dash of cayenne pepper or Tabasco sauce (Optional)
• 2 tablespoons Dijon Mustard (Optional)

Directions:

• Melt the butter and stir in the lemon juice and the cayenne pepper (Optional). 
• Then add the mayonnaise
• Blend 

~~Baked Apples with Oatmeal & Raisin Filling~~

Ingredients:

• 4 apples peeled and cored
• ¼ cup rolled oats
• ¼ cup brown sugar
• ¼ cup raisins
• ¼ cup butter
• 1 tsp. ground cinnamon

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, raisins, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

~~ Apple Fritters ~~

Ingredients:

• 1 Apple peeled, cored, and chopped
• 1 Tbs. baking powder
• 1/2 Tbs. salt
• 1 Cup Milk
• 1 Tbs. Butter
• 3/4 Cup Flour
• 2 Eggs, beaten
• 2 Tbs. Cinnamon sugar
• For The Glaze:
• 2 cups powdered sugar
• 1 tsp. vanilla
• 3-4 tbsp. milk

Directions:

• Combine dry ingredients. Combine eggs, milk, onion and butter. 
• Combine the chopped apple with dry ingredients and stir until smooth. 
• Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. 
• Drain on absorbent paper and sprinkle the Cinnamon sugar on them.

Or you can add a glaze instead of  the Cinnamon sugar:

• For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk. (Option: add a tsp. of Cinnamon to the glaze)
• While the fritters are still a little warm, dip one fritter at a time into glaze. Place on a baking sheet or a plate lined with parchment paper.

~~ Apple Pancakes~~

Ingredients:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon salt, or more to taste
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 peeled, cored, sliced apple
• 2 Tbs. Cinnamon sugar

Directions:

• Slice the apple to make apple rings.
• Mix the batter (or use pancake mix).
• Dip the apple slices in the batter to coat them.
• Cook them just like regular pancakes
• Sprinkle the Cinnamon sugar on top of the apple pancakes

My grandmother used to make them all the time for me.

~~ Skillet Tuscan Shrimp in Creamy Sun Dried Tomato Sauce ~~

Ingredients:

• 6 shrimp person (You can also substitute scallops, chicken breasts, or a pork chops per person*)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 3 Diced shallots
• 2 Diced jalapeno peppers
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (If they come in a jar packed with oil, be sure to drain excess oil)
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste
• Option: add fresh spinach
• Option: roasted garlic cloves instead of minced garlic (The last time I made this I tossed in a couple of roasted garlic cloves, it added nice taste to it.)

Directions:

• In a frying pan, melt the butter and add the diced garlic, shallots, and jalapeno, stir until the shallots turn translucent.
• Add the dried basil, dried oregano, dried thyme, and sun dried tomatoes. Cook until the and half and half or heavy cream to pan and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the shrimp to pan and stir the mixture until the shrimp is cooked.
• Top with cracked black pepper, grated parmesan cheese and serve over pasta.

Severing suggestion: serve over fettuccine or spaghetti.

Options:

• Add gnocchi, you can add the gnocchi when you add the shrimp.
• Serve over fettuccine or spaghetti.

*When using chicken or pork chops:

• Frist in a large skillet over medium heat, melt butter. Add chicken or pork and cook for 5-7 minutes on each side until browned and cooked through. 

~~ Poppy Seed and Nut Rolls (Potica) ~~

Ingredients:

Dough

• 1 1/2 Cakes Yeast
• 3 Cups Flour
• 1 Whole Egg
• 2 Egg Yolks (Put aside the eggs whites)
• 1/2 Cup Lukewarm milk
• 1 tbsp. Sugar
• 1 1/2 Butter

Directions:

Dissolve yeast with sugar in lukewarm milk. 

On a floured surface crumble butter together with the flour, then work in the egg and yolks to together with the yeast mixture. If the dough is too hard to work, add a little more milk. 

Knead until dough does not stick to fingers or surface. 

Divide in two and let rise in a warm place for 45 minutes to one hour. 

Roll one ball out into a 10 x 12 inch rectangle about 1/4 inch thick and spread with either of the fillings. Roll up like a jellyroll. To make one poppy seed and one walnut roll make only half the amount of fillings.

Place the rolls well apart on an ungreased baking sheet and allow to rise for a half an hour or so in a warm place. They will look risen but will not double in size. 

Brush the tops with egg whites; bake at 350^o F until nicely browned, about 30 to 40 minutes. 

Remove from oven, cover loosely with a dishtowel and let cool.

Fillings

Poppy Seed Filling

Ingredients:

• 1/2 Lbs. Ground poppy seeds
• 2 Cups Sugar
• 1 Tsp. Cinnamon
• 1 to 2 Tbs. Water

Directions:

• Cook first four ingredients with just enough water to hold mixture together for about one minute. 
• Let cool, then spread on top of the of the and roll up the dough.

Walnut Filling

Ingredients:

• 2 Cups Ground walnuts
• 2 Cups Sugar
• 1/3 Cup of Milk
• Grated peel of one lemon

Directions:

• Mix nuts and sugar. Sprinkle dough with the milk, spread nut mixture over the dough. Sprinkle with the lemon peel. Roll up. 

History: My grandmother used to make this for the holidays, she used to spend a whole day making pastries for the holiday and one of my favorites was the poppy seed and nuts rolls. She also used to make Beer Crullers that I loved, but alas, she never wrote any recipes down and they were lost when she passed away. I found the poppy seed and nut roll recipes online and is a mashup from Yankee Magazine and Allrecipes and my recipe is a blend of the recipes. If anyone has a beer cruller recipes I would love to have a copy and I'll give you credit on this page. 

~~Homemade Ice Cream~~

I have one of those 1/2 pint soft ice cream makers and here are a couple of recipes that I use for it. It is really simple and fun

Ingredients:

Vanilla Base

• 2 cups half-and-half
• 2 cup whipping cream
• 1/2 cup sugar
• 2 teaspoons vanilla extract or vanilla paste (preferred)

Chopped Fruit, up to 3 tablespoons (blueberries, strawberries, peaches, cherries, etc.) You can let your imagination go wild… M&Ms, Reese's peanut butter cups, Andes Creme De Menthe Thin Mints, chocolate covered raisins or cranberries, tiny marshmallows, Pistachio or other nuts.

Directions: Follow the instructions of your ice cream maker. The instructions for my ice cream makers says,

• Combine the ingredients, stirring to dissolve sugar completely.
• Take 2 tablespoons of the fruit and puree. Add the other tablespoon of the unpureed fruit and let cool in the refrigerator.
• Just before you make the ice cream, put the ingredients into the freezer and let cool, but do not let it freeze (we want to get it as cold as possible without freezing).
• Pour 6 – 12 ounces of ice cream base in frozen Half-Pint Freezer bowl.
• Turn motor on. Once mixture starts to thicken, turn off motor
• Remove lid and paddle and add 3 tablespoons of your favorite add-in (optional).
• Replace lid and restart motor.

In August I usually make my ice cream when peaches and cherries are in season.

These are in addition to the above recipe:

Chocolate Ice Cream

• 1/8 cup cocoa powder
• Combine sugar and cocoa in small bowl.
• In saucepan over medium heat, warm cream and milk.
• When cream and milk mixture is warm, whisk in sugar and cocoa mixture and vanilla. Whisk until sugar is dissolved and mixture is well combined.
• Chill in refrigerator overnight.
• When ready to make ice cream, start ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 minutes or until desired consistency.

Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.

Blueberries Ice Cream

Ingredients:

• 1 cups fresh blueberries
• ¼ cup sugar
• 1 tablespoons lemon juice

Directions:

• In a large saucepan over medium heat, bring blueberries, sugar and lemon juice to a boil and cook until sugar is dissolved and blueberries start to pop.
• Remove from heat and stir in half and half and heavy cream. Cover and refrigerate until completely cooled.

Peaches and Cream Ice Cream

Ingredients:

• ½ cup chopped fresh or frozen peaches
• ½ cup of sugar

Directions:

• Combine peaches with ½ cup of sugar. Let stand for one hour.

Strawberry Cheesecake Ice Cream

Ingredients:

• 1 ounce cream cheese, softened
• ¼ cup frozen strawberries, slightly thawed, chopped
• One or two graham cracker crumbs

Directions:

• Just before it is finished stir the chopped strawberries and the graham cracker crumbs. 
• Serve immediately as soft serve or store in freezer.

~~ Fruit Crisps ~~

Ingredients:

• 4 cups fruit
• 1/4 cup of raisins (optional, good with the apple filling)
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

You can use blueberry, strawberries, raspberries, blackberries, peaches, or apples. For the apples and peaches cut into wedges.

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the fruit evenly in a 10-inch round pie dish.
• Mix flour, brown sugar, butter, cinnamon, nutmeg, raisins, and salt in a bowl using a fork evenly crumbled the butter into the mixture. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

~~ Fruit Cobbler ~~

Ingredients:

• 2 Cup Fruit*
• 1/4 cup plus 2 tbsp. butter
• 2 tbsp. sugar
• 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 cup milk
• ¼ tbsp. brown sugar
• ½ tsp. cinnamon**
• ½ tsp. nutmeg**

Directions:

• Melt the  butter and put all but the 2 tbsp. in a Pyrex 10 inch pie dish. 
• Combine the white sugar, flour, baking powder and salt, add the milk and the 2 tbsp. of butter stir until mixed. 
• Pour batter over butter in baking dish BUT DO NOT STIR. 
• Spoon the fruit* mixture on top of the batter. Bake at 350 degrees for 1 hour.

*For apple (about 3 apples) and peaches (about 4 peaches): Peel and slice them in to wedges. Then combine the cinnamon, nutmeg and the brown sugar in a 1-gallon ziplock bag and then add the fruit. Shake to coat the fruit. Spoon the fruit mixture on top of the batter.

**For Blueberries, Strawberries, Raspberries and blackberries: Do not use the cinnamon & nutmeg. Remove the stems and spoon the fruit mixture on top of the batter.

Serving size: 1/2 cup is about 28g of carbs.

---

Fruit Cobbler – Alternative Recipe

Ingredients:

• 6 peaches (Or Apples, or Blueberries, or Strawberries)
• 1 cup brown sugar (Reserve 2 tsp. For topping)
• ½ cup melted butter
• 1 cup pancake mix
• ½ cup milk
• ½ tsp. Cinnamon

Optional:

• ½ cup of Oatmeal
• Glazed Pecans

Directions:

• Preheat oven to 375 degrees F.
• Blanch the peaches, (peel the apples) in boiling water for 30 seconds and put in ice water to shock the peaches and stop the cooking. Slice them in to eighths.
• Mix the brown sugar and cinnamon in a Ziploc bag, add the peach slices and shake to coat them with the mixture. Put the peaches in a Pryrex pie dish.
• In a bow mix the pancake mix, milk, melted butter, (optional oatemal), and the remainder of the brown sugar and cinnamon mix. Pour over the peaches.
• Place in oven and bake for 40-50 minutes, take out of the oven and sprinkle the 2 tsp. Of brown sugar on the top (also the glazed pecans if you are using them) and place back in he over for 10 minutes or until golden brown and crust on top appears set. Remove from oven and allow to cool slightly. Can be served warm, topped with ice cream, or at room temperature.

I use less sugar because I don’t like the cobbler too sweet but you can add up to another ½ cup of sugar if desired.

Calories: 323kcal

Carbohydrates: 47g

---

~~~ Basic Fruit Cobbler~~

Ingredients

• 6 tbsp. unsalted butter
• 1 cup flour
• 1 ½ teaspoons baking powder
• ½ tsp. salt
• ½ cup sugar
• 1 cup milk full or low fat
• 1 tsp. vanilla extract
• 12-15 ounces frozen fruit

Directions:

• Preheat oven to 350^oF.
• Melt 6 tablespoons butter and coat the bottom of the pan.
• Mix together all the ingredients except the fruit and mix well.
• Pour the batter in the pan and dd the frozen fruit on top of the batter and DO NOT STIR.
• Bake for about 45-50 minutes or until the golden brown

---

 

 There is a great debate going on... peaches with skin or not!

To settle the debate I asked an AI to settle the debate... So I asked my favorite AI Perplexity:

Answer
Peach cobbler can be made with or without the skin, depending on personal preference and the recipe being followed.
With Skin
Some recipes suggest leaving the skin on the peaches for a more rustic texture and additional color. For example, one source mentions that they do not peel their peaches because they find the skins acceptable and do not want to go through the hassle of peeling. They report that the cobbler turned out delicious and no one could tell the difference.
Without Skin
Conversely, many traditional recipes recommend peeling the peaches. Peeling is often suggested to avoid the texture of the skin, which some people find unappealing. A common method for peeling involves blanching the peaches in boiling water for a short time, which makes the skins easier to remove. This approach is frequently used in recipes to ensure a smoother filling and a more uniform appearance in the final dish.

In summary, whether to peel peaches for cobbler is a matter of personal choice. Both methods yield a tasty dessert, so you can choose based on your texture preference and the effort you want to invest.

And so the great debate goes on!

~~ Strawberry Tiramisu ~~

 Ingredients:

• 16oz. mascarpone cheese
• ½ pint of fresh strawberries
• ¾ cup confectioners' sugar
• 8 oz. whipped cream ( Can use frozen whipped cream, but defrost first. )
• 1 cup of coffee at room temperature
• 4 tbs. coffee liqueur
• 24 ladyfingers
• 2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )

Directions:

• In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream.
• Lastly add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.

To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.

~~ Bread Pudding ~~

Ingredients:

• 2 Cups Milk
• 6 Cups dry bread cubes ( 8 Slices of bread )
• 2 Large Eggs, beaten
• 1/2 Cup Raisins
• 1/4 Cup Butter
• 1 tsp Ground cinnamon or nutmeg
• 1/4 tsp Vanilla extract
• Salt to taste

Directions:

• Heat the milk and butter until the butter melt, but do not boil the milk.
• Add the eggs, cinnamon and vanilla extract and blend together. 
• Pour in a 1½ quart casserole dish and add the bread cubes and raisins.
• Place the casserole dish in a large pan and add some water to the pan so that the water level is half way up the out side of the casserole dish.
• Bake at 350^o F for 40 - 45 minutes.

~~ Rice Pilaf ~~

Ingredients:

• 1 Cup of brown rice or wild rice
• 2 2/3 Cups Chicken Broth
• 4 Tbs. Orzo
• 2 Tbs. Butter
• Optional: red and/or green bell peppers
• Optional: diced onion

Directions:

• Melt the butter in a pan and add the orzo.
• Brown the orzo until light brown in color and add the chicken broth and rice.
• Cover, simmer and stir occasionally, cook for 20 -30 minutes (I have been adding green and red bell peppers and onion to it when you add the broth).

~~ New England Baked Beans ~~

Ingredients:

• 1 lbs. Dried Beans  (navy beans, soldier beans, Great Northern beans, etc.)
• 1/4 lbs. Salt Pork
• 1 Medium Onion
• 1/2 Cup Brown Sugar
• 1/2 Cup Un-sulfured Molasses
• 1 tsp. Dry Mustard
• 1 Pint Water
• Salt and Pepper to taste

Directions:

• Pick the beans over for blemished beans, rinse and soak overnight in cold water
• Then in the morning, bring the beans to a boil and boil until the skins break. Then drain the water (You may if desired use the water to cover the beans during baking.).
• Slice the salt pork into pieces. 
• Peeled the onion and quartered but not cut through. 
• Nestle in the middle bottom of the bean pot the onion and place the salt pork around the onion.
• Add the drained beans. 
• Bring the pint of water to a boil and add the brown sugar, molasses, mustard, salt and pepper.
• Add the mixture to the beans and add additional water to cover the beans. 
• Bake at 250^o F for 6 - 7 hours. Adding boiling water as necessary to cover the beans while cooking.

Toward the end of baking I usually let the water level drop so that the top layer of beans get a nice crust on them.

~~ Diana's Potatoes Salad ~~

Ingredients:

• 6 Medium boiling potatoes ( 2 lbs. )
• 1 1/2 Cups low-fat mayonnaise
• 2 tbsp. Sweet Relish
• 1 tbsp. Vinegar
• 1 tbsp. Sugar
• 1 Small Onion
• 1/3 Cup thinly sliced celery

Directions:

• Boil potatoes for about 35 minutes or until tender.
• While the potatoes are boiling chop the onion and then mix all the other ingredients together.
• When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
• Cover and refrigerated for at least 1 hour.

~~ Mom's Secret Potatoes Salad ~~

 Ingredients:

• 6 Medium boiling potatoes ( 2 lbs. )
• 1 1/2 Cups mayonnaise
• 2 tbsp. Sweet Relish
• 1 tbsp. Sugar
• 1 Small onion

Directions:

• Boil potatoes for about 35 minutes or until tender.
• While the potatoes are boiling chop the onion and then mix all the other ingredients together.
• When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
• Cover and refrigerated for at least 1 hour.

~~ Potatoes Au Gratin ~~

Ingredients:

• 6 Medium potatoes
• 1 Medium onion
• 2 1/2 Cup Milk
• 3 TBS All-purpose flour
• 3 TBS Butter
• 2 Cups Shredded Cheese
• Salt and Pepper

Directions:

• Peel and slice the potatoes and onion into 1/4 inch slices.
• Melt the butter add the milk and add the flour, salt and pepper mix together.
• Heat and stir until the sauce thickens. In a 2-quart casserole dish layer the potatoes, onions and cheese.
• Add the part of the white sauce saving enough for each layer. 
• Cover and bake in a 350^o F oven for 1 hour or until the potatoes are tender.

~~ Andrea's Cheesy Potatoes ~~

 Ingredients:

• 12 Medium Potatoes
• 1 lb. Wisconsin sharp cheddar
• 1/2 cup butter
• 8 oz. sour cream

Directions:

• Cook potatoes in skins (boil, bake or microwave). 
• When cooled, peel and cut into small pieces. 
• Melt cheese, butter and sour cream on low in saucepan. 
• Mix with potatoes and put in casserole dish. 
• Cook at 350^oF for 25 - 30 minutes

~~ Scalloped Potatoes ~~

Ingredients:

• 6 Medium potatoes
• 1 Medium onion
• 2 1/2 Cup Milk
• 3 TBS All-purpose flour
• 3 TBS Butter
• 1 TSP Salt
• 1/4 TSP Pepper

Directions:

• Peel and slice the potatoes and onion into 1/4 inch slices. 
• Melt the butter add the milk and add the flour, salt and pepper mix together. 
• Heat and stir until the sauce thickens. . 
• In a 2-quart casserole dish layer the potatoes and onions. 
• Add the part of the white sauce saving enough for each layer. Cover and bake in a 350^o F oven for 1 hour or until the potatoes are tender.

~~ Corn Pudding ~~

Ingredients:

• 2 Eggs, beaten
• 1 Cup Corn
• 1 Cup Milk
• 1 TSP Sugar
• 1 TSP Corn Starch
• 1/2 Stick of Butter
• Salt and Pepper

Directions:

• Mix the cornstarch and sugar together.
• Then add the milk and stir until the corn starch is dissolved. 
• Melt the butter and then add the eggs and mix together
• Add the mixture to the beaten eggs and melted butter. 
• Pour in a 1-quart casserole dish, add the corn ( If you are using frozen corn, then thaw first ) and bake at 325^o F for 30 - 45 minutes.

~~ Spaetzle ~~

(Type of Germany noodle for soups)

Ingredients:

• 2 Cups All purpose floor
• 2 Eggs
• 3/4 Cup Milk
• 1 TSP Salt

Directions:

• Mix the ingredients together and spoon ( marble size pieces ) into boiling water.

History: My grandmother used to make spaetzle and add them to her homemade split pea soup.

~~Cast Iron Skillet Lasagna~~

Ingredients:

• 1 tablespoon olive oil
• ½ pound ground beef
• ½ pound Italian sweet sausage  
• 2 garlic cloves, minced
• ½ cup chopped onions
• 24 oz. low carb. spaghetti sauce
• 1 cup Ricotta cheese
• 1 cup cottage cheese
• No-cook lasagna noodles
• Dried basil
• Dried parsley
• 2 cups shredded mozzarella cheese

Directions:

• Preheat the oven to 375 degrees F;
• Heat olive oil in a large skillet over medium high heat. Add the ground beef, Italian sausage, garlic and chopped onion, cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; 
• Stir in half of the spaghetti sauce;
• Add a layer the no-cook lasagna noodles;
• In a bowl mix the Ricotta and cottage cheeses and half of the remaining spaghetti sauce (¼ of the jar) and season with the basil and parsley. Spread over the layer of he no-cook lasagna noodles;
• Add a layer the no-cook lasagna noodles;
• Add the remainder of the spaghetti sauce;
• Cover with the shredded mozzarella cheese and season with the basil and parsley;
• Bake until bubbly and golden on top, about 20 minutes. Cool for 5 minutes before serving.

~~ Five Layer Lasagna ~~

 Ingredients:

• 1 Box of Lasagna noodles
• 1 Cup Cottage Cheese
• 1 Cup Ricotta Cheese
• 2 Cups Mozzarella Cheese
• 1 LBS Sausage
• 1 LBS Meatballs ( see the Meatballsl recipe )
• 2 tbs. Dried basil
• 2 tbs. Dried parsley
• 32 OZ Spaghetti sauce

Directions:

• Boil 6 quarts of water and add the box of lasagna noodles. Cook for 10 minutes. 
• Mix 1 tbs. each of  the basil and parsley in to the cottage cheese.
• Mix 1 tbs. each of  the basil and parsley in to the Ricotta cheese
• Break up the sausage and brown the sausage in a frying pan, mix with a 1/3 of the spaghetti sauce. 
• Break up the meatballs and mix with a 1/3 of the spaghetti sauce. 
• In a 10" x 14" x 3" pan, coat the bottom with a layer of spaghetti sauce. Then add a layer of noodles, a layer of cottage cheese, a layer of noodles, a layer of meatballs, a layer of ricotta cheese, a layer of noodles, a layer of sausage and a layer of noodles. Cover with the rest of the spaghetti sauce and mozzarella cheese. 
• Bake at 350 oF for 20 minutes.