t r a n s l a t e

Happy New Year

Happy New Year to all!

Little Orange Cookies


2 cups flour
1 stick of sweet Butter – ½ cup
1 cup granulated sugar
1 tsp vanilla extract
½ cup walnuts or almonds – or a combination of both
1 egg
Zest of one whole orange

Preheat Oven 350 degrees:

In a food processor grind nuts.

In a large mixing bowl combine butter and sugar and mix on low speed until smooth.

Add the vanilla extract, egg, flour, zest and nuts. Continue to mix until everything is combined well.

On a lightly floured surface take chunks of the dough and roll into one inch thick tubes and then with a serrated knife cut into ¼ inch thick pieces. Place on a non-stick cookie sheet and bake until the edges are golden, about 6-7 minutes.

These cookies are like little round biscuits and are so delicious. I hope you will like them also.


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Check out this recipe at KeyIngredient!


Best Ever Banana Bread

Adapted from Gold Medal All-Purpose Flour


1 ¼ cup sugar
½ cup sweet butter
2 eggs
1 ½ cups mashed very ripe bananas – (3-4 medium)
½ cup buttermilk
1 tsp vanilla
2 ½ cups all purpose flour
1 tsp baking soda
1 cup chopped nuts

Preheat oven 350 degrees:

Butter bottoms of 2 (8x8 inch) pans.

In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla: beat with electric mixer on medium speed until smooth. Stir in flour, baking soda and nuts just until moistened. Pour batter into pans.

Bake 1 hour or until toothpick test inserted in center comes out clean.
Cool before icing.

Vanilla Cream Cheese Frosting

Adapted from McCormick – Pure Vanilla Extract


1 package (8 oz.) softened cream cheese
4 tablespoons softened sweet butter
2 tablespoons sour cream
2 tsp vanilla extract
1 box Confectioners’ Sugar

Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy.
Gradually beat in 1 box confectioners’ sugar on medium speed until smooth.

This banana bread is a perfect compliment to a cup of tea!


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Shrimp, Sausage & Spaghetti


7 cloves of garlic – chopped
½ pint grape tomatoes – halved
juice of 1 lemon
1 cup parsley – chopped
1 bunch of scallions – chopped
¼ cup olive oil
½ tsp red pepper flakes
1 tablespoon dried oregano
2 lbs. frozen raw shrimp
4 sausage links
1 box favorite spaghetti
Romano cheese for garnish

Prepare sausage in pan and set aside.

In a container combine tomatoes, garlic, lemon juice, parsley, scallions, red pepper flakes, dried oregano,olive oil and raw shrimp and place in a covered container in the refrigerator for an hour or so.

In a heated frying pan add the marinating shrimp and let it sauté. Cut up the sausage and add it to the frying pan.

Prepare the spaghetti as directed on box. Drain and add to the shrimp and sausage.

This is such a very satisfying meal along with a crusty loaf of bread and a red checkered tablecloth!


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Ultimate Stuffed Roasted Turkey

12 lb. whole Turkey

Turkey Rub:

Juice of one lemon – stuff the left over lemon wedges into the turkey cavity
2 tablespoons dried oregano
½ tsp black pepper
½ tsp paprika
¼ cup olive oil


½ cup sun dried tomatoes
½ cup marinated artichoke hearts – with marinade
½ cup fresh parsley
1 jalapeño – without seeds
¾ cup seasoned breadcrumbs
¼ cup grated Romano cheese
4 cloves garlic
2 tablespoons honey

Preheat oven 375 degrees:

Clean turkey with salt.
Pat dry the turkey and rub the turkey down with a lemon wedge.
Separate the turkey skin gently from turkey so that you can push the stuffing under the skin all around the turkey.

Combine all of the ingredients of the turkey rub in a small dish with the olive oil and set aside.

Combine all of the ingredients of the stuffing in a food processor. Gently stuff this mixture under the skin of the turkey all around the turkey.

Rub the olive oil mixture all over the turkey skin.

Place turkey into the baking pan on about four stalks of celery for a turkey rack.

Make a tent for the turkey using tin foil (do not press it down on the turkey) place it over the turkey and bake for about 1 ½ hour under the tent.

Lower the oven heat to 300 degrees to complete the baking.

Gently poke the turkey in the thigh to see if the juices run clear.

This turkey will be very moist and delicious with a slight hint of heat from the Jalapeño!


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Silent Night

Silent night, holy night
All is calm, all is bright
Round yon Virgin Mother and Child
Holy Infant so tender and mild
Sleep in heavenly peace
Sleep in heavenly peace
Silent night, holy night!
Shepherds quake at the sight
Glories stream from heaven afar
Heavenly hosts sing Alleluia!
Christ, the Saviour is born
Christ, the Saviour is born
Silent night, holy night
Son of God, love's pure light
Radiant beams from Thy holy face
With the dawn of redeeming grace
Jesus, Lord, at Thy birth
Jesus, Lord, at Thy birth
(Written by Father Josef Mohr)
Merry Christmas
from Catherine and the crew of Living the Gourmet!!!

Sicilian Sesame Cookies

Adapted from Good Housekeeping Favorite Recipes – Cookies!


1 cup sesame seeds
2 ¼ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
3 large eggs, beaten
4 tablespoons butter – ½ stick
1 tsp vanilla extract

Preheat oven 350 degrees:

Spread sesame seeds in single layer on pan and bake until golden – 8-10 minutes.

In a large bowl, stir together flour, sugar baking powder. In small bowl, stir together eggs, softened butter, and vanilla. Add egg mixture to flour mixture, stirring just until blended.

Transfer dough to lightly floured surface. With hands, knead dough five or six times until smooth. Divide dough into quarters. Roll 1 piece into a 24 inch long rope: with knife, cut into 2-inch logs.

Fill small bowl with water. Dip each log in the water and roll in the toasted sesame seeds until completely coated. Place logs 1 inch apart, on ungreased cookie sheets.

Bake until golden brown 30-35 minutes.

These cookies are so special to me since they bring back so many wonderful memories.


Sicilian Sesame Cookies on Foodista

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Ultimate Chocolate Chip Cookies

(Adapted from Gold Medal All Purpose Flour)


¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter – softened
1 egg
2 ¼ cups flour
1 tsp baking soda
1 cup coarsely chopped nuts
1 cup chocolate chips

Preheat oven 350 degrees:

In a large bowl mix sugars, butter and egg. Stir in flour, baking soda. Stir in nuts.

On ungreased cookie sheets, drop rounded tablespoonfuls about 2 inches apart.

Bake 8-10 minutes or until light brown.

These cookies are just magnificent, Santa will love them!


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Stuffed Pork Rib End


4.5 lb. Pork Rib End


1 tablespoon Dijon Mustard
3 tablespoons Olive Oil
1 bunch scallions – about 6
3 cloves garlic
1 cup fresh parsley
1 tsp capers
7 Sun Dried Tomatoes

Preheat Oven 350 degrees:

Separate the top layer of pork fat from the pork so that a pocket is formed for the stuffing. Find other seams in the meat that can be easily separated. DO NOT RIP THE MEAT APART; make a pocket only where the meat easily separates. These pockets are where the stuffing will go.

In a food processor combine all of the ingredients for the stuffing and give a few chops, DO NOT over chop.

Stuff the pockets with the stuffing and place the meat in a baking dish.

Cook the meat 20-25 minutes per pound.

Let the meat rest for about 10-15 minutes before carving.

This is such and tasty and festive meal.

Stuffed Pork Rib End on Foodista

Check out this recipe at KeyIngredient!
Check out this reipce at HalfHourMeals! StumbleUpon

White Cheese Macaroni and Cheese


1 – box of your favorite macaroni
7 slices of White American cheese – cut up
½ sweet onion – diced
½ cup fresh parsley -chopped
16oz. low fat cottage cheese
½ cup low fat milk
2 slices bread – crumbled
½ cup grated Romano cheese
4 pats of sweet butter

Preheat oven 350 degrees:

In large bowl, combine American cheese, ¼ cup grated Romano cheese, onion and parsley.

In a food processor combine cottage cheese and milk. Process this mixture until smooth and then combine with American cheese, onion, Romano cheese and parsley.

Prepare macaroni as directed on box drain the macaroni and then place in a buttered baking dish.

Pour the cheese mixture over the macaroni and then top with the crumbled bread and rest of the Romano cheese. Top this with a few pats of butter.

Bake for about 20-25 minutes.

This is a very tasty way to serve macaroni and cheese.

Living the Gourmet's Macaroni and Cheese on Foodista

Check this recipe out at KeyIngredient!
Check this recipe out at HalfHourMeals!

Flourless Chocolate Espresso Cake


1 cup sweet butter
½ cup water
1 tsp. instant espresso coffee
1 tsp rum extract
½ tsp vanilla extract
¾ cup sugar
3 tablespoons strawberry preserves
18 – 1 ounce squares Baker’s Semi-Sweet Chocolate Squares
6 eggs
Powdered sugar for garnish
1 pint fresh strawberries

Preheat oven 300 degrees:

Butter two 8 inch baking dishes.

In a small saucepan over medium heat combine water, sugar and espresso coffee and stir until sugar is completely dissolved. Add rum extract and vanilla extract to this and set this aside.

In a double boiler melt the chocolate squares. Pour the chocolate into a bowl and cut pieces of the butter into the chocolate. Beat the chocolate and butter mixture with an electric mixer adding the hot sugar water and the eggs one at a time.

Pour the batter into the prepared pans. Have a pan larger than the cake pan ready. Put the cake pan into the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake the cake in a water bath at 300 degrees for about 30-35 minutes.

Remove from oven and chill in the refrigerator overnight in the pans.

To unmold, dip the bottom of the cake pans into hot water for about 10 seconds and invert onto the serving platter. Spread the strawberry preserves over the first cake and top with the second layer.

Garnish with the fresh strawberries and powdered sugar.

This is a rich and decadent dessert worthy of any holiday!


Flourless Chocolate Espresso Cake on Foodista

Check out this recipe at HalfHourMeals StumbleUpon

Fettuccini Rustica


2 medium zucchini – sliced
5 cloves garlic – crushed & chopped
1 medium sweet onion – sliced
1 pint grape tomatoes – halved
1 cup fresh parsley – chopped
1 quart button mushrooms – sliced
1/4 tsp red pepper flakes
1/2 tsp dried oregano
3 tablespoons olive oil
Romano cheese for grating
1 box fettuccini

In a large frying pan heat the olive oil and sauté the zucchini until they are a beautiful golden color.

Remove the zucchini from the pan and place on a paper towel.

In the frying pan add a little more olive oil and sauté the onion and mushrooms until the onions are well caramelized.

Remove from the pan and set aside.

In the frying pan place the tomatoes and sauté with the parsley and garlic for just a few minutes and then add the onions and mushrooms, red pepper flakes and dried oregano and toss.

Prepare the fettuccini as directed on box.

Drizzle a little olive oil on a serving plate and place the fettuccini top with the tomatoes, onions and mushrooms, garnish with grating cheese and the sautéed zucchini.

This is such a satisfying and delicious way to serve your veggies.


Fettuccini Rustica on Foodista

Strawberry Christmas Parfait


1 quart fresh frozen strawberries
1 quart fresh strawberries
Zest of 1 orange
1 tablespoon honey
1 tablespoon powdered sugar
½ tsp vanilla
Dash of ground cloves
Dash of ground nutmeg
1 pint of heavy cream

In food processor combine frozen and fresh strawberries, orange zest, honey, powdered sugar, vanilla and ground cloves and purée.

In a small bowl place heavy cream whip to make fresh whip cream.

In a parfait glass alternate whip cream and strawberry purée. Sprinkle green sprinkles on top and a dash of ground nutmeg for your Christmas Parfait.

This is a refreshing and very festive holiday dessert.


Baked Chicken Strips & Salsa Sauce


2 lbs. boneless chicken breast -sliced thin
2 cups seasoned panko bread crumbs
1 cup all-purpose flour – plus 1 tsp paprika
3 eggs -beaten
Olive oil
Grated Romano cheese

Salsa Dipping Sauce:

1-16oz. jar of your favorite salsa
1 quart grape tomatoes - halved
1 Jalapeño -diced with seeds
4 cloves garlic -crushed and chopped
1 tsp capers – plus 1 tsp caper juice
1 bunch fresh parsley chopped – about 1 cup
3 tablespoons olive oil

Preheat oven 350 degrees:

Set up three dishes one with flour and paprika, one with egg wash and one with panko bread crumbs. Dip chicken strips first in flour, then in egg wash and finally in the bread crumbs.

Place chicken in a baking pan and drizzle with olive oil. Bake the chicken strips for about 30-35 minutes.

When chicken is done carefully loosen with a spatula so that you do not rip off the bread crumbs.

Garnish the chicken with grated Romano cheese.

Salsa Sauce:

Heat a large frying pan with olive oil. Add the jalapeño, garlic, halved grape tomatoes, parsley and capers. Heat this for a few minutes and then add your favorite salsa.

Continue to simmer for a few minutes, until the salsa is well combined and heated.

These chicken strips will be a big hit at any table along with this salsa sauce. This salsa sauce will also be delicious over your favorite macaroni!


Baked Chicken Strips & Salsa Sauce on Foodista StumbleUpon

Boneless Center Cut Roasted Pork with Herbs


1- 3 lb. boneless pork
1 bunch fresh parsley
4 cloves garlic
1 vine ripe tomato
2 tablespoons honey

3 tablespoons olive oil
1 tsp capers-plus 1 tsp. caper juice
1 tsp paprika

Preheat oven 350 degrees:

In food processor place parsley, garlic, tomato, olive oil, honey and capers plus juice. Give this mixture a few good chops.

Rub the pork with paprika and then make a 1 ½ inch slice in pork from end to end.

Fill the top of the pork with the mixture from the food processor and place in the preheated oven.

About 15 minutes before the pork is done add a cup of water to the bottom of the pan to make a nice gravy for the pork.

Bake for about 45-50 minutes.

This pork is delicious for a holiday or any day!


Boneless Center Cut Roasted Pork with Herbs on Foodista StumbleUpon

Nut Crescents

Adapted from Good Housekeeping Favorite Recipes


1 cup whole walnuts
½ cup sugar
1 cup butter (2 sticks) softened (do not use margarine)
2 cups all-purpose flour
1 tsp rum extract
1 tsp vanilla extract
¾ cup confectioners’ sugar

In a food processor combine walnuts and a ¼ cup sugar and finely grind.

In large bowl, with mixer at low speed, beat butter and remaining sugar. Gradually add flour, ground-walnut mixture and rum and vanilla extracts; beat until blended. Wrap dough in plastic and refrigerate until dough is firm enough to handle, about 1 hour, or freeze about 30 minutes.

Preheat oven 325 degrees:

Work dough with lightly floured hands, shape rounded teaspoons of dough into 2 inch by ½ inch crescents. Place on ungreased cookie sheets.

Bake until edges are lightly browned, about 20 minutes

Dust cookies with confectioners’ sugar until well coated.

These cookies go perfect with coffee or tea and are sure to please.


Nut Crescents (Adapted From Good Housekeeping Favorite Recipes) on Foodista


Sausage Stuffing

 4 stalks celery (chopped) 
1 large yellow onion (diced) 
1 bunch of fresh parsley (chopped) 
½ stick butter + 2 tbs. 
Olive Oil 
(1) 16 oz. package stuffing 
4 cloves garlic (chopped) 
(1) 14.75 oz. can creamed corn 
2½ cups chicken broth 
1 lb. hot sausage 
½ cup grated Romano Cheese 

 In a large frying pan heat the butter and olive oil. Add the celery, onion, parsley and garlic and sauté until the onion is clear. Add the loose sausage and creamed corn and continue to sauté. Add the package stuffing along with the chicken broth and combine well. 

 Butter a baking dish and place stuffing in dish and top with grating cheese and a drizzle of olive oil. Bake in a 350 degree oven for about 30 minutes. 

 This is an easy and delicious stuffing to accompany your turkey dinner. 
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