Welcome to Mama's Italian Recipes Blog

So who is Mama? Mama is a full blooded Italian woman raised in Brooklyn New York surrounded with good food and Italian culture. I want to share the recipes of the old world with the new world. Known for her exceptional dishes she loves nothing more than to prepare and serve these recipes to her friends and family.

Now, we share them with you.

Thursday, December 18, 2008

Christmas Sugar Cookies

1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals.
Dough may seem too dry but continue to mix with mixer until well mixed. The dough becomes perfect once chilled.
Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm.

Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper.
Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies.
Cut out shapes with cookie cutters and place on prepared baking sheets.
Bake for 7-8 minutes or until edges just start to turn a golden color.

**For soft cookies, do not allow the cookies to turn golden brown.
Remove from oven, let cool for one minute and then transfer to wire rack.
Be sure cookie sheet to cool thoroughly before placing uncooked dough on it.

Decorate cookies with Icing or Buttercream Frosting and sprinkles. We sometimes eat these with no frosting they are so good!

Makes 2 dozen cookies Varies depending on thickness of dough and size of cookie cutters.

ENJOY & Merry Christmas! These are amazing sugar cookies!

Thursday, November 20, 2008

Simple Tiramisu Recipe

16 ladyfingers
2/3 cup strong brewed coffee, room temperature
1/3 cup maple syrup

1 (3 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup maple syrup
1 (12 ounce) container frozen whipped topping, thawed
1 tablespoon unsweetened cocoa powder, for dusting
Or white chocolate twists

Split ladyfingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
Dust with sifted cocoa or strips of white chocolate just before serving.

This is absoltly wonderful- not sure why I haven’t posted this before! A great holiday treat.

Sunday, October 5, 2008

Baked Tomatoes Recipe Italian Style

Garden fresh tomatoes – cut in half around the middle
Olive oil
Grated Mozzarella, Parmesan, Cheddar, Romano or a mix of cheeses, your choice
Chopped garden fresh herbs - Parsley, Basil, Chives

Cut tomatoes in half around the center or middle, not top to bottom.
Brush cut side of tomato with olive oil.
Top with, shredded cheese then sprinkle with chopped fresh herbs.

Broil under medium heat until cheese is brown and bubbly. Serve as a side dish or appetizer.

A wonderful, easy, warming, and tasty fall Italian treat just the way Mama taught me.

Sunday, September 28, 2008

Fried Green Tomatoes Recipe ~ Italian Style

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup Italian bread crumbs
1/4 cup olive oil
Salt and pepper to taste
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 3 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Salt and Pepper as desired!

Saturday, September 13, 2008

Old Fashioned Zucchini Bread Recipe

Fresh Zucchini Recipe From the garden to your table!
One of mama's signature old world recipes

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 1/4 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or your favorite nuts

Preheat oven to 325 degrees.
Grease and flour two loaf pans.
In a large bowl, beat eggs until light.
Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Pour batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Monday, September 8, 2008

Tomatoes Recipe – Basil Tomato Cucumber Salad Recipe

Just in time for the garden crop!
1 1/2 cups red tomato, sliced
1 1/2 cups yellow tomato, sliced
1 cucumber or 1 cup round cucumbers, sliced
8 ounces of mozzarella cheese, sliced
3 tablespoons of olive oil
1 1/4 tablespoon of lemon juice
1/3 cup of chopped basil – fresh if available

Layer all the vegetables and cheese and then combine oil, lemon juice. Drizzle over salad and top with chopped basil. Serve room temp or chilled!

Sunday, September 7, 2008

Old-Fashioned Italian Zucchini Fritters Recipe

Italian Zucchini Fritters Recipe
Use that fresh basil too!
5 eggs
3 zucchinis, shredded
1 zucchini, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
2 cups olive oil

Beat eggs until smooth.
Stir in the shredded and diced zucchini. Add salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
Heat the oil in a large skillet to 375 degrees F .
Drop the batter into the hot oil by, don’t over crowd the skillet with batter. Cook until golden brown on each side, about 4 minutes. Drain - paper towel, both sides.

Wednesday, April 16, 2008


1 pt. cherry tomatoes
1 scallion, chopped
4 fresh basil leaves chopped (can use dried basil)
1 tbsp. olive oil
1 tsp. lemon juice
2 oz. bleu cheese crumbled

Halve tomatoes. Add scallions,lemon juice and oil. Crumble cheese over salad. 4 servings.

Tuesday, April 15, 2008

Fried Chicken Italian Style

60 saltine crackers
3 tbsp all-purpose flour
3 tbsp dry potato flakes
2 tsp Italian Seasoning
1 tsp Paprika
1tsp basil
Salt and pepper
2 eggs
1/2 cup vegetable oil
6 skinless, boneless chicken breasts

Place crackers whole in a large sealable plastic bag. Seal bag and crush crackers until they are coarse pieces. Add the flour, potato flakes, all spices to bag and shake.
Beat eggs in a shallow dish or bowl - heat oil in a large skillet over medium heat.
Roll chicken pieces in egg, then place in bag with crumb mixture, seal bag and shake to coat.
Cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown.

Tuesday, April 8, 2008


7 oz. pasta/noodles (we like spirals or shells for this salad)
1 large tomato cut into wedges
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni sliced
1 sm. can sliced mushrooms
Italian salad dressing
Parmesan cheese

Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add Pepperoni & Parmesan cheese to taste. Salt and pepper to taste.
Serve chilled.

Sunday, March 30, 2008


1 1/2 lbs. ricotta cheese
1 1/2 c. sugar
1/4 c. semisweet chocolate pieces
1/8 tsp. pure powdered vanilla
1/8 tsp. cinnamon
Cannoli shells, buy ready made from Italian pastry shop.
The better quality of ingredients the better these are! I always use good chocolate, cinnamon and vanilla.

In large bowl, with portable electric mixer, beat cheese for one minute. Beat in sugar, 1 minute. Mix in chocolate, vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

I have received more email asking for this recipe & it has surprised me! I didn’t even know what a cannoli was until I married into my Italian family. Enjoy!

Thursday, March 27, 2008


1/2 lb. pasta shells
1 c. canned fruit cocktail
1 c. diced apples
1 c. diced celery
1/2 c. chopped nuts - any
1 c. canned fruit cocktail
1 c. mayonnaise
1 bag or head of you favorite lettuce chopped.

Cook sea shells until tender; drain and run cold water to chill. Combine fruit cocktail, apples, celery, and nuts. Then mix with sea shells. Add mayonnaise; mix well.
Serve over lettuce.

Perfect dish for Spring!

Wednesday, March 26, 2008


1 lb. lg., red, very ripe tomatoes (2-3 tomatoes)
2 oz. shredded Mozzarella cheese
8 leaves fresh basil
2 tsp. olive oil

Slice tomatoes crosswise into 1/2 inch thick slices. Arrange 2-3 slices on each salad plate. Sprinkle Mozzarella on top of each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!


1/8 ounce Basil, Freshly minced
3/4 teaspoon Garlic, Freshly minced
1/2 tablespoon each Salt & Pepper
1 ½ teaspoon Honey
1/2 teaspoon Dijon mustard
1/2 cup Balsamic vinegar
1 cup Olive oil

In a blender or food processor, thoroughly blend all ingredients except for the olive oil.
Add in the olive oil once all other ingredients are blended.

Saturday, March 22, 2008


1 leg of lamb, bone-in
2 heads garlic, halved
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons Rosemary, chopped
3 pounds small red potatoes, halved
grilled asparagus or preferred vegetable

Preheat the oven to 350°F.
Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).

Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.

Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.

When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

Friday, March 21, 2008


The Filling:
2 lbs lean ham
1/2 stick of pepperoni or 1 lb pre sliced
1/2 lb salami
1/2 pound provolone
1/2 pound sharp cheese
1 quart of ricotta
1/4 tsp basil
1/4 cup diced onion
1/2 cup of grated Romano cheese
4 eggs
The Crust:
8 eggs
1 cup olive oil
1 cup milk
6 cups flour

Dice all meats and chunk cheeses into small pieces, dice onion - set aside. Beat Eggs, Ricotta,Romano cheese and basil until smooth. Mix ingredients by hand into ricotta mixture.
Beat eggs for 1 minute and add oil, salt and milk. Add flour, 1 cup at a time, and mix with spoon until dough is stiff. (
Flour board and knead until smooth. Roll dough thin and put in greased 8 inch cake pans.

Slit top of crust. Bake at 325°F for 1 to 1 1/2 hours.

Wednesday, March 19, 2008


Make this ahead of time for a no hassle easter, delicious easter breakfast!

1 lb. sausage
1 med. onion, diced
1 cup sour cream
6 oz. seasoned croutons
12 eggs
2 c. milk
12 oz. shredded Cheddar cheese
¼ tsp Italian seasoning
¼ tsp basil

Brown sausage with onion. Drain well. Mix sour cream with sausage and onion mixture. Place seasoned croutons in 9x13 inch pan. Sprinkle meat over croutons.
Beat 12 eggs with 2 cups milk and pour over meat. Top with 12 oz. cheese. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees.



3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup room temp milk
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/3 cup blanched almonds, chopped
3/4 tsp. anise seed
olive oil

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour.
Mix 2 minutes on high speed.
Hand mix in mixture fruit, nuts and anise seed mixing well.

Stir in enough of the remaining flour to form soft dough.

Turn dough out onto a lightly floured surface.
Knead until dough is smooth and elastic, about 6-8 min.
Can use an electric mixer's dough hook for 5 minutes but be sure to finish by hand for approx. 1 min.

Place in a bowl greased with olive oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, until dough has doubled in size, about 1 hr.

Punch dough down. Divide in half; roll each piece into a 24 inch rope approx. . Loosely twist ropes together; place on a greased baking sheet and form into a circle.

Pinch rope ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.
Remove from pan. Brush top of bread with butter.

Cool on rack.

Tuesday, March 18, 2008


1 (8 oz.) tube crescent rolls
1 lb. breakfast sausage
1 (4 oz.) mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
5 eggs, well beaten
Mozzarella cheese
Cheddar cheese

Grease 12 inch pizza pan. Lay crescent rolls with points toward center in pan. Hand press out to cover pan.
Brown sausage and drain excess grease.
Mix sausage, mushrooms, onion and green pepper and lay mixed over the rolls
Pour eggs over top.
Top with cheese. Bake at 450 degrees for 20 minutes.

Monday, March 17, 2008


2 lbs. cabbage
6-8 medium potatoes
8 - 10 carrots ( not baby carrots)
3 cans Libby's corned beef

Remove core from cabbage and cut into quarters .Place cut cabbage in large pot and cover with water.
Peel potatoes, quarter , peel carrots and cut into approx. 4” pieces. Add potatoes and carrots to cabbage and water.
Bring to boil. Cover; reduce heat and simmer 30-45 minutes.
Lay corned beef on top on cooked vegetables. Use liquid from veggies to baste the corned beef. Cook another 15 minutes while basting frequently.

We have St. Patricks Day Coloring and Printables Pages HERE



1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg

1 tsp. vanilla
1/2 c. Bailey's Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt

1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans or chopped walnuts

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream.
Mix all dry ingredients and slowly mix into creamed mixture. Add coconut, nuts and chocolate chips last.
Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool and serve.

Happy St. Patricks Day!

Sunday, March 9, 2008



1 pkg. white cake mix
1 pkg. pistachio instant pudding mix (3 3/4 oz.)
4 eggs
1 c. vegetable oil
1 c. 7-Up or club soda

Combine all ingredients above in a large mixing bowl. Beat for 3 to 4 minutes.
Pour into greased and floured 9 x 13 inch baking pan.
Bake in 350 degree oven 30 to 35 minutes or until knife inserted comes out clean.

1 1/2 c. milk
1 (8 oz.) carton Cool Whip
1 pkg. pistachio instant pudding mix (3 3/4 oz.)

Combine pudding mix and milk. Beat for 2 minutes.
Mix in Cool Whip.
Frost cooled cake.
Chill until ready to serve.

Not exactly Italian but timely and one of our St. Patricks Day Favorites!

We have St. Patricks Day Coloring and Printables here

Monday, February 25, 2008


1 can (14.5 oz) diced tomatoes, drained
3 tablespoons chopped fresh basil leaves
1 1/2 tablespoon extra virgin olive oil
2 clove garlic, finely chopped
sliced baguette, Italian bread toasted

Mix together tomatoes, basil, olive oil and garlic.
Spoon mix onto toasted bread slices. Serve.

Friday, February 22, 2008


2 lbs veal cutlets
1/2 cup olive oil
4 cloves garlic minced
1/4 teaspoon paprika
1/2 cup dry bread crumbs (Italian bread Crumbs)
4 tablespoons Parmesan cheese
1 egg

2 cloves garlic, minced
1 onion, chopped
1 quart red pasta sauce- Sauce: ** See sidebar
Mix bread crumbs and Parmesan cheese in small bowl.
Mince 1 clove garlic and the parsley together. Beat egg and add to mixture. Add Parmesan cheese to mixture. Stir together in bowl wide enough to dip cutlets.

Mince remaining garlic and brown in oil. Set aside.

Pat the veal dry. Sprinkle Veal with paprika. Dip each piece of veal in bread crumbs and roll. Then roll in egg mixture and then once again in bread crumbs.

Fry the veal cutlets ( both sides) in the olive oil, until browned on both sides.

Cover and cook over medium low heat until thoroughly cooked. Appox.30 minutes.

After 30 approx. minutes of cooking- or until tender and brown, cover veal with sauce and sprinkle with enough parmesan to cover top of cutlets. Simmer until cheese is melted and serve.

Tuesday, February 19, 2008

Italian Rosemary Potatoes Recipe

4 small-to-medium red or yukon gold potatoes
Olive oil
crushed red pepper flakes
Black pepper
Minced onion
Garlic, minced
Salt, to taste

Preheat oven to 400°F.
Chop or slice the potatoes and place on a cookie sheet which has been coated with olive oil.
Take handfuls of the rosemary, minced onion, garlic and black pepper and sprinkle onto the potatoes.
Sprinkle a pinch or two of crushed red pepper onto the potatoes.
Drizzle olive oil onto the potatoes before placing them in the oven.

Bake at 400°F approx. 30 minutes or until potatoes are done.

Saturday, February 16, 2008


4 large tomatoes cut into cubes
1 lb. Mozzarella cheese, cut into bite size pieces
1 cups fresh basil leaves cut into strips
2 cloves garlic, minced
2/3 cup virgin olive oil
¼ cup grated Parmesan
Salt and pepper to taste

Combine tomatoes, cheese, basil, garlic, olive oil, salt and pepper in a large bowl.
Let stand, covered at room temperature for 3 hours minimum. Overr night for best flavors.
Sprinkle Parmesan over top just before serving. Serve with Crackers, flat bread or as a side salad with your favorite pasta dish.

Thursday, February 14, 2008


1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream
1 pt. strawberry ice cream
1/2 pt. whipping cream or 2 c. Cool Whip
1 pkg. semi sweet chocolate morsels

With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts for Valentines day. Freeze until ready to serve.

Sunday, February 10, 2008


Great Desert After a Spicy Italian Meal

1 box yellow, white or lemon cake mix works best
1 (3 oz.) box Jello we choose red or green- but go w/ your favorite
1 (8 oz.) Cool Whip topping
9 x 13 baking dish

Bake cake according to package directions.
Cool cake 15 minutes. With a large fork “poke” holes all
over cake and continue to let cool.
Mix Jello according to package directions.
Slowly pour Jello as liquid over cake be sure to fill all holes.
Chill several hours or overnight. Frost chilled cake with whipped topping.
This cake is best served cold and is a great desert after a spicy Italian meal.
Cools the palate.

Friday, February 8, 2008


3/4 lb. lasagna noodles
1 lb. Ricotta cheese (or low fat cottage cheese)
1 1/2 cup grated Mozzarella
1 quart (4 oz.) marinara sauce (homemade or jarred)
1 tbsp. oregano
1 tsp. sweet basil
1 bunch fresh spinach - or 1 box frozen
2 tbsp. fresh parsley ( dried parsley 1 ½ tbsp)
1 cup onion chopped
Olive oil
1/2 tsp. pepper

Preheat oven to 350 degrees.
Saute onions in oil until soft. In a bowl, mix them with the cheeses, parsley, oregano, basil, pepper and finely chopped spinach. Prepare lasagna according to package directions. Oil a 9 x 13 inch baking pan, and cover the bottom with a layer of cooked noodles.
Add some of the spinach mixture, and cover with some of the marinara sauce. Combine to make layers until all ingredients are used up. Place left over sauce over top as last ingredient.
Cover with foil and bake for 45 minutes. Uncover, and bake 15 minutes more.


1 box dark brown sugar
2 cup oil
1 cup cold coffee
4 eggs
2 tsp. baking soda
2 tsp. cinnamon
2 cup raisins
1 cup chopped nuts ( we use walnuts)
1 bag chocolate chips
9-1/2 cup flour

Preheat oven to 375 degrees. Combine all ingredients. Roll into small balls or drop by spoon onto lightly greased cookie sheet.
Bake at 375 degrees for 10 minutes.
Cool 10 minutes

Thursday, February 7, 2008


1 large head cauliflower, core removed
3/4 cup red wine vinegar
1 small onion, chopped
1 1/4 cups olive oil
1/2 tsp. oregano
1/2 tsp. basil ( fresh or dried)
1 green pepper, chopped
4 cloves garlic, minced
1/8 tsp. red hot pepper flakes
White pepper and salt to taste

Wash and remove core from cauliflower. Separate pieces from stem and set aside.
In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Add cauliflower pieces.
Cover. Simmer for 5 minutes or until cauliflower is tender but not falling apart.

Remove pan from heat, leave covered and allow to sit 30 minutes.

Place cauliflower into a serving bowl and sprinkle with olive oil, basil and oregano. Pour vinegar mixture over cauliflower (still warm) and serve.

Friday, February 1, 2008



2 lb. green peppers
2 lg. onions
2 lb. Italian sausage (I use mild not hot but this is up to your preference)
2 cloves garlic
Aprox. 2 tbp. Olive oil
¼ tsp sweet Basil

Cut green peppers in long 1/2 inch strips.
Chop onion and garlic.
Heat olive oil and cook green peppers, onion and garlic.
Fry Italian sausage in separately until well done.
Cut sausage into rounds and place in frying pan with vegetables.
Sprinkle in basil.
Continue to cook for 5 to 10 minutes.
Serve hot for side dishes or over bread of your choice.
You can also put this into a crock pot and simmer to serve hot to guests!!

Friday, January 25, 2008


3 cans diced tomatoes ( 14.5 oz)
2 cans tomato sauce ¼ cup onion ( 5oz)
1 clove garlic- minced
2 tsp basil (we love fresh and diced but dried works well too)
½ tsp oregano (same as above)
¾ cup milk
1 cup parmesan cheese
extra virgin olive oil

Start, mix and cook all in your soup pot!

Sauté onion, oregano, basil, and garlic in olive oil.
Add tomatoes and tomato sauce - bring to a boil.
Add milk and stir while reducing heat to simmer.
Add ½ of Parmesan cheese .
Simmer 1 hour and top with remaining parmesan cheese right before serving!

Tuesday, January 22, 2008


2 lbs boneless chicken breasts
3 tablespoons olive oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
½ cup sour cream
1 lb fettuccini
½ tsp parsley

Heat oil in skillet. Cut chicken breast into strips. ( I sometimes cut AFTER frying) Fry on medium heat until cooked through.


Melt butter in saucepan; add cream and cheese.
Cook over low heat, stirring constantly. Be careful not to boil.
Cook fettuccini in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.
Sprinkle with parlsey.


Tuesday, January 15, 2008


1 c. olive oil
3/4 c. balsamic vinegar
3 tbsp Honey This is just enough to cut a bit of the tartness of the balsamic!
4 cloves garlic, minced
3 tbsp. Parmesan cheese

Whisk together vinegar, garlic, honey and grated cheese. Gradually add the olive oil. We make this ahead of time and use it throughout the week.

Sunday, January 13, 2008

Italian Baked Fish Recipe

1 lb. any white fish (we always try to buy what is fresh and in season in our area)
3 tbsp. olive oil
2 cloves garlic, minced
3 c. crushed tomatoes, fresh or canned
2 tbsp. parsley
3 tbsp. basil
1 full medium size onion, chopped
½ lb fresh or 1 can mushrooms
¼ cup parmesan cheese

Sauté in olive oil:
4 tbsp. chopped onion
2 cloves garlic, minced
3 c. crushed tomatoes, fresh or canned
2 tbsp. parsley
3 tbsp. basil

Place fish in baking dish. Pour sautéed mixture over fish and place in pre heated 350 degree oven.

Bake for approx. 20 minutes or until fish is cooked through. Sprinkle parmesan cheese over top and keep in oven just long enough to melt.

Great with salad and pasta of your choice!

Wednesday, January 9, 2008


2 c. cake flour
1/4 tsp. salt
1 1/2 tsp. baking powder
2 c. sugar
2 sticks butter (1 cup)
2 eggs
8 oz. sour cream
1 tsp. vanilla


4 tbsp. brown sugar
2 tsp. cinnamon
¼ tsp nutmeg
1/2 c. chopped walnuts

Cream sugar and butter then add eggs (one at a time) beating well after each one. Fold in sour cream then add flour, salt, baking powder and vanilla.
Mix well.
Pour 1/2 of batter in a greased and floured bundt pan.
Mix topping ingredients.
Add 1/2 of topping on batter in the pan.
Add remaining batter over top of topping.
Finish by adding remaining topping to the top of cake.
Bake at 325 degrees for 1 hour or until pick comes out clean.

You can’t beat this with a good cup of coffee!

BTW…I have been on the good coffee maker extravaganza and I found the BEST! I will post more here about the coffee maker soon!

Monday, January 7, 2008


1 loaf of Italian bread
1/2 c. Tomato Sauce
2 c. Italian diced tomatoes, drained & chopped
1/4 lb. Mozzarella cheese, cubed
1/4 lb. Swiss cheese, cubed
1/4 lb. Italian sausage or salami, cubed
1/2 tsp. Oregano
1/4 tsp. Rosemary
1/2 tsp. Sweet Basil
1/2 clove garlic, crushed
1/4 c. Romano cheese, grated
Olive oil

Cut off top of bread and hollow out.
Brush inside and out with a bit of warm olive oil.
Place in a hot oven for 5 to 10 minutes until the inside is dry and only lightly toasted. Do not brown.
Combine tomato sauce with chopped tomatoes, basil, Mozzarella, Swiss cheese and the sausage or salami.
Fill the hollowed bread with the mixture. Sprinkle lightly with oregano, garlic and grated cheese.
Place the pizza on a cookie sheet and bake at 400 degrees for 15 minutes or until the bread is golden brown and the filling is bubbly and piping hot. Cut into slices and serve!

Friday, January 4, 2008

Mushroom Spinach Italian Garlic Bread Recipe

4 cups spinach leaves, remove stems
1 cup sliced mushrooms
4 cloves garlic, cracked from skin
1 stick softened butter
1 cup grated Parmesan cheese
1 loaf Italian bread
Preheat broiler or oven to 375.
Place the spinach in a food processor with mushrooms, garlic, butter, and cheese,
Blend until smooth.

Cut the bread in half lengthwise and cover it with the spinach butter. Broil or bake the bread until browned, about 2 minutes under the broiler or 5 to 6 minutes in the oven.

Cut bread and serve warm as an appetizer or as a side to your favorite pasta recipe!