Homemade Oreo Cookies

These have been a family favorite for years. Soft and yummy and so easy to make. A lot of people have claimed to be the owner of this recipe but I'm not really sure where the original came from. I've had this one for years. 

Ingredients

2 boxes of chocolate cake mix

4 eggs, beaten

1/2 cup oil

2 tsp vanilla

-Preheat oven to 350 degree F

-Mix ingredients together well, dough will be thick. Roll into balls (we use a mini ice-cream scoop) and put on cookie sheet.

-Cook for 10 mins. Cool for a couple mins on cookie sheet then transfer to wire rack and cool completely. 

Filling

1- 8oz brick cream cheese, cut into small pieces

2 1/2 cup powdered sugar

1 1/2 tbsp of butter
1 tsp vanilla, or mint flavoring with green food coloring for a fun March treat. 

Beat the cream cheese and butter with mixer until soft and light. Add powdered sugar 1/2 cup at a time. Mix until well blended. 

Sandwich some of the filling in between two cookies. Eat and enjoy!!

Grandma Caravaggio's Meatballs and Sauce

This is a recipe I got from my children's grandmother who grew up in Sicily. It is the ONLY meatballs and sauce my son will eat and I usually double the meatball recipe so I have leftovers. The sauce is really simple and the secret is to simmer the jalapeno long enough to get the best flavour. The crockpot is great for this. I'm not totally accurate on the measurements because she never was so I just throw things in until it looks and smells good.  She even had me taste the raw meat mixture when she first showed me the recipe and I was mortified! If anyone knows me and my OCD they will understand. She also used the sauce for a soup base with fresh yellow beans or fava beans and the meatballs for a type of stuffing. Hope you enjoy it like our family does!

Meatballs

Pkg of lean or medium pork (approx. 1 1/2-2 pounds)

1 large jalapeno pepper, seeded if you don't like it hot and dice it small or use a small food chopper. We like it hot so I usually leave the seeds in! (you can also use green pepper about 1/2 a small pepper)

1/4-1/3 cup romano cheese or to your liking (you can use parmesan)

1/2 cup fine bread crumbs (you can use Italian seasoned crumbs available at the store)

2 eggs

1 tsp each salt and pepper

1 tbsp of minced garlic (or 2-3 cloves minced)

1 tbsp of olive oil

canola or veg oil for frying

Mix ingredients and roll into meatballs (approx 1-1/2 in wide). Make sure the oil is hot and add meatballs to oil and fry on medium-high heat turning until brown on all sides and cooked through. When done place on paper towel lined dish and shake some salt on top. (Kids like that when they eat them plain without sauce) You can also add them to the sauce and simmer if you want after they are cooked through.

Sauce

1 large can of tomato juice

1 can of tomato paste

1-2 jalapenos (depending on how hot you like it) cut lengthwise once (remove seeds if you don't want it hot).

1 tbsp. minced garlic

2 tsp basil or Italian seasoning.

1 tsp salt

2 tbsp. olive oil

2 tsp granulated sugar (This is not in the original recipe but I add it to cut the acidity) 

Add oil to pot and heat, add garlic and fry slightly watching it so it doesn't burn about 30 secs. You can also add chili flakes if you like things extra spicy. Add tomato juice and the rest of the ingredients and bring to a boil. Reduce heat and simmer for at least 1/2 hour or more. Or add to crockpot and simmer with meatballs on high for 3-4 hours. Remove jalapeno and give it to the person brave enough to eat it. :)

Serve with your favorite pasta. Top with Romano or Parmesan cheese and chili flakes.



Chocolate Italian Love Cake

I stumbled across this lovely number a little while ago and I was hooked the moment it said ricotta! I love ricotta cheese and this is such a yummy cake. You could go a little crazier and add some chocolate shavings on top. It's light and very cool how the layers switch while baking. The recipe come from Chew Nibble Nosh. You can find recipe HERE

                                              Photo from Chew Nibble Nosh

Ingredients

1 package chocolate cake mix (I recommend using Betty Crocker fudge chocolate) and ingredients to make the cake.

2 pounds ricotta cheese (k- containers don't come in pounds so I used about 800g)

4 eggs

3/4 cup sugar

1 tsp pure vanilla extract

1 (4 serving) package instant chocolate pudding mix

1 cup cold milk (or a little less if using real whipping cream)

8 oz Cool Whip (I used 2 cups whipping cream, whipped and sweetened a bit)

Instructions

1.Preheat your oven to 350 degree F and spray a 9x13 pan with nonstick spray.

2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside

3. In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. 

4. *The following directions are correct. The layers switch during the baking time!

5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter trying not to blend in the cake too much (it might sink a little as you go). Spread to cover the cake batter as best as you can. 

6. Bake the cake for 1-1 hour 10 mins. Check with toothpick when it come out mostly clean it's done. Remove from oven and cool completely. This will take some time. 

7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Fold the Cool Whip (or whipping cream) into the pudding until combined. 

8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day!

Super Easy Shepherd's Pie

This is not the right picture for this recipe but there are soooo many ways you can do Shepherd's Pie and I've done a few. This recipe is so quick and tastier than you may think seeing as there isn't any onion or herbs put in. I got this recipe from my church. The ladies there made a cookbook and it sure has been great trying the recipes. 

So thanks goes to Macie Wood for this one, the family loves it! 

Ingredients

1 lbs lean hamburger (I do approx 2 pounds)

5-6 med potatoes (I've also used garlic and herb instant potatoes or instant packs from Costco)

1 can tomato soup (I use 2 cans)

1/2 bag of frozen corn or 1 can of corn.

Shredded cheese 

Cook hamburger then add tomato soup. Boil and mash potatoes. Heat corn. 

I use a 9x13 pan. Layer hamburger, then corn (I mix the corn in the hamburger) then top with potatoes and grated cheese. Cook in preheated 350 degree oven until heated through and cheese is melted. Easy comfort food!

Crispy Ranch Chicken

Found this recipe on SparkRecipes which the family loved. Chicken was very juicy and the coating has a great flavour and crispiness comes from Rice Krispies! You can make them as fine or as coarse as you like. So Good!

Ingredients

4 or 5 (depending on size) skinless chicken breasts

1/2 of a 1 oz package ranch dressing mix

2 cups crispy rice cereal

1/4 cup grated parmesan cheese

2 egg whites (beaten)

Directions

Preheat oven to 375 degrees. Mix the rice cereal, ranch mix and parmesan cheese together in a large Ziploc bag. Use a rolling pin, crush the cereal as much as desired. Dip the chicken in egg whites, (sometimes I skip the egg if it's moist enough from defrosting) then put in the bag and shake well to coat evenly. Arrange chicken on greased baking sheet. Bake for about 20 mins then turn over and cook another 15 or until nice and golden. 

Easy Pavlova

This recipe comes from allrecipies.com and is a definite keeper. So yummy! It's crunchy on the outside and soft and chewy on the inside. You can put any kind of fruit that you would like on it. I prefer kiwi, strawberries and blueberries. It is gluten free too so yay!

It does take time to complete with 1 hour in the oven and 1 to 1.5 hours cooling time in the oven (yes that's in the oven) but it's not one that you want to rush. Hope you enjoy it as much as my family did. 

Ingredients

5 egg whites

1 1/4 cup white sugar 

1 tsp vanilla extract

1 tsp lemon juice

2 tsp cornstarch

1 pint heavy cream

Kiwi, peeled and sliced

Strawberries, sliced

and blueberries (or whatever fruit you would like)

Directions

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.  Sprinkle a bit of corn starch in the centre of the parchment to help the pavlova to not stick. 

2. In a large bowl, beat egg whites until about the stringy stage, not too stiff. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition, should be glossy and smooth looking. After all the sugar is in, beat until thick and glossy. Mix extract, lemon juice and cream of tartar together in a small bowl and then gently fold it into the egg whites. 

3. Spoon mixture making a circle on the parchment paper.Working from the center spread mixture out a bit building edge slightly.  You'll want a slight depression in the centre. 

4. Bake for 1 hour. When oven timer is done shut off the oven open the door a crack and let the pavola sit in the oven until totally cool. This will take about 1 to 1-1/2 hours but be patient because this will help prevent it from cracking too much as it cools. 

5. In a small bowl, beat heavy cream until stiff peaks form; you can add a bit of powdered sugar here if you want but the pavlova is pretty sweet already so I wouldn't put in too much. Remove the meringue onto a serving plate. Fill the centre of the meringue with whipped cream and top with fruit. 

Enjoy!

Pastitsio

When I worked at the Greek restaurant in town the chef there gave me his recipe for this dish which wasn't on the menu but he showed some of us how to make it.  This is a little bit easier of a version of it and by the reviews tastes just as good as the real thing. The cinnamon in it is surprisingly good.  I made it for supper and even my extremely picky boy ate it saying he liked it...yay! Always excited when I can find recipes he will try. This is made in a 9x13 pan serves about 10-12..it's very filling and with a salad and garlic bread it's a great meal! Recipe is from Taste of Home

Ingredients

2-1/2 cups uncooked penne pasta

2 Tbsp butter, melted

1 cup grated Parmesan cheese (I used a little less than this)

1-1/2 pounds lean ground beef

1 med onion, chopped fine

2 garlic cloves, minced

1 can (15 oz) tomato sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup shredded Parmesan cheese, divided

Bechamel Sauce

1/2 cup butter, cubed

2/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp pepper

4 cups milk

2 eggs

Directions

1. Cook pasta according to package directions; drain. Toss with melted butter; add grated Parmesan cheese. Transfer to a greased 9x13 baking dish.

2.Preheat oven to 350 degrees. In a large skillet, cook ground beef and onion until beef is no longer pink breaking beef into crumbles; drain. Add garlic; cook 2 mins longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup Parmesan cheese. 

3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add ilk. Bring to a boil; cook and stir 1-2 mins or until thickened. 

4. In a small bowl, whisk a small amount of hot mixture into beaten eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 mins. Pour over beef mixture. Sprinkle with remaining cheese. 

5. Bake, coered 20 mins. Bake, uncovered, 30-40 mins longer or until golden brown on top.