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No-Bake Cannoli Pie

cannolie pie

Everyone who knows me knows I don’t bake. Or I should say, I don’t bake very well. So when I saw this recipe one day for a NO BAKE pie I was determined. I had bought a few containers of Marscapone cheese that I had been making a cannoli dip with and their “best by” dates were coming up soon so I was very happy when I found this recipe. Plus I had all of the ingredients! We sort of anyway. The crust calls for ground up cannoli shells. I had a box of sugar cones that we used as dippers when I made the dip so I thought, why not use them instead! And I added some almonds to the mix as well.

I brought the pie to a friends for dessert and it was a hit. Tasted like cannoli!  So how can that be a bad thing! I would definitely make this again. The original recipe, No Bake Cannoli Cheesecake had the ingredients being put into 4 mini tart pans (4″). I don’t have mini tart pans, because I don’t bake! But I do have many pie dishes so that is what I used. 

INGREDIENTS:

  • 8 cannoli shells ground fine (or 8 sugar cones ground fine)
  • handful whole almonds ground fine with the cannoli shells/cones
  • 4 tablespoons butter, melted
  • 15 oz. whole milk ricotta
  • 8 oz. Marscapone cheese
  • 1 teaspoon vanilla extract
  • 2/3 cup powdered sugar
  • ½ cup mini chocolate chips
  • 1/8 cup chopped pistachios
  • Fresh whipped cream, Cool Whip or Reddi-Wip

INSTRUCTIONS:

  1. In a small bowl combine the shells/cones/almonds and the melted butter until mixed. Press firm into bottom and on sides of pie plate. Freeze about 30 minutes.
  2. In a medium bowl cream the Marscapone and ricotta cheese. Add in the vanilla and powdered sugar, mix well.
  3. Add the chocolate chips and stir in by hand.
  4. Get the pie plate out of the freezer and carefully fill with the mixture.
  5. If using whipped cream you can decorate the edges, otherwise add the cool whip etc. when serving.
  6. Sprinkle the pistachio nuts over the top.
  7. Refrigerate at least 3 hours or overnight. 

 

cannoli pie

 

 

 

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Who Doesn’t Love Tater-tots Breakfast Casserole

I’ve made this recipe twice now and I tweaked it even more from the original recipe from Kraft. Made it better! And sorry, it’s not low-calorie, but come on, its got tater-tots in it! Or as they are sometimes called potato tots, potato puffs, etc. I have used Great Value brand and Aldi’s brand. Both came out amazing! The pictures are from the first time I made it, since I forgot to take pics the second time. It was Super Bowl Monday the 2nd time and it sure hit the spot that morning!

First time I made it I forgot to cover it when I baked it, still came out good but it needs to be covered. Omg, sooooo incredibly delicious! It can definitely be prepared the night before and then baked in the morning. For the sausage I use whatever type of sausage I have in the house. Usually some kind of chicken sausage. I’ve used the italian style and it’s fine. the original recipe also called for 2.5 ounces of bacon! HA! I used a whole pound. Also the original called for a 10.5 ounce can of cream of potato soup. The store was out of it when I went so I used the big “family” size can. I think it’s like 23 ounces. I used it all! Makes it much creamier.

This recipe is so simple to make. You will NOT be disappointed!

INGREDIENTS:

1/2 pound cooked ground sausage

4 large eggs, scrambled

1 pound bacon, cooked and crumbled

2 tablespoons finely chopped onion

3 1/2 cups thawed tater tots (any brand will be fine!)

1 family size (23 oz) can cream of potato soup (any brand is fine)

1 tsp red pepper flakes

1 tsp black pepper

1 cup sharp shredded cheddar cheese, divided in half.(use more if you wish!)

Sour cream for top if desired

Directions:

  1. Mix all ingredients in a large bowl, except for 1/2 cup of the cheddar cheese.
  2. Pour into a large casserole dish making sure it’s all distributed evenly.
  3. Cover and bake for 35 minutes at 350°.
  4. Sprinkle with remaining cheddar cheese and bake uncovered another 5 minutes, or until cheese is bubbly!
  5. Serve hot! If you want, add a dollop of sour cream to each serving.

 

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Slow Cooker Cheesy Enchilada Soup

I keep talking the talk about my slow cooker but I hardly use it. So this past weekend I finally did.

Though I have to remember to start it early in the day, not at the end of the day. Either way, we had this soup twice during the week. It was delicious! So simple too.

I got the recipe from a fellow blogger Reeni. She has a great blog and I make quite a few of her recipes. Check out the original recipe at Cinnamon Spice and Everything Nice.  I changed a few things but it still came out awesome.

I can’t wait to make it again when the weather here in Florida finally cools down for more than a day. Don’t be afraid of your slow cooker. I honestly use to only use it to warm wine for Mulled Wine!  But I’m experimenting more and plan on using it more and more. And this recipe is pretty healthy for you as well! Lots of fiber and protein! 

Slow Cooker Cheesy Chicken Enchilada Soup

INGREDIENTS:

2 tablespoons olive oil

1 large sweet or Vidalia onion, diced

1-2 jalapeño peppers, seeded and chopped

3-4 cloves garlic, minced

1 can (11 ounce) Rotel diced tomatoes & green chiles

4 cups low-sodium/low-fat chicken broth

1 ¼ pounds boneless chicken breasts

2 cups corn (15-16 ounce can is good)

1 can black beans (15 ounces or so)

1 tablespoon chile powder

1 teaspoon cumin

½ teaspoon oregano

2 cups shredded cheese of choice (I used Great Value’s Fiesta Mix)

1 cup light sour cream, plus more for serving

sliced avocado for garnish (this is delicious by the way, I was skeptical at first but happy with the results!)

Tortilla chips for serving if desired.

Coarse salt and pepper 

DIRECTIONS:

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt/pepper. Cook this until everything is softened, about 10-15 minutes.

2. While that is softening add to the crock-pot the Rotel tomatoes, chicken broth, chicken, corn, black beans, chile powder, cumin, oregano and 1 teaspoon coarse salt (kosher is good) and about ½ teaspoon of black pepper.

3. When the onions, garlic and peppers are softened add to the crock-pot and mix it all up thoroughly. Cook on high for 3-4 hours (this is what I did because I started late in the day) or 5-6 on low. Remove the chicken breasts to a cutting board and shred or cut into small pieces. I shredded mine. Add the sour cream and cheese to the pot and mix well. Add the chicken back to the pot. Cook 1 more hour on low heat.

4. Serve same day or next day. We had it the next night and it really gave the flavors time to grow. Garnish with more cheese, sour cream and avocado, or chips. 

Leftovers are even better! Love this soup!

2 Comments »

Twice Baked Butternut Squash (two ways)

This recipe was originally a Rachael Ray recipe which I adapted.  The first time I made it I ‘twice’ baked it back in the original shell of the squash. It came out wonderful. Delicious. Filling.

Twice Baked Butternut Squash

Twice Baked Butternut Squash

The 2nd time I made this I was all ready to put it back in the shell/skin to ‘twice’ bake it when I decided to try it in a casserole dish instead. Maybe it wasn’t as fancy or unique as baking in the skin but it was easy and less of a hassle. 

Twice Baked Butternut Squash Casserole

Twice Baked Butternut Squash Casserole

I think both ways came out excellent. Both delicious. Both filling. This was the entire meal for John and I. It was more than enough. It can easily be used as a side dish as well. If using as a side dish I would say it serves 4 people but as a meal, 2 people.

The recipe is a little time-consuming but it is well worth it. It’s a simple dish with lots of flavors. Butternut squash is also low in calories and just plain delicious so give it a try! Actually the most difficult part of this is cutting the squash in half. Make sure you have a strong knife and sturdy counter!

Ingredients:

1 butternut squash

extra virgin olive oil for drizzling

salt and pepper

fresh nutmeg

6 slices bacon, cooked and crumbled, divided in half (leave out if you wish)

¾ cup sharp cheddar cheese, divided (or use any kind of sharp cheese you want, I used a combo of horseradish cheddar and regular cheddar last time)

8 ounces part-skim ricotta cheese (feel free to use full fat one also)

¾ cup grated parmesan cheese, divided. (we use Locatelli)

½ cup chopped finely red onion

4-5 cloves of garlic, minced (use less if too much for you)

2-3 scallions chopped (all parts)

Directions:

Heat oven to 425°. Halve the squash lengthwise. Be very careful! Like I said this is the hardest part of the recipe. Scoop out the seeds and mushy stuff. (you’ll see what I mean)

Drizzle with the olive oil and season with salt, pepper and a little fresh nutmeg. If using powdered just lightly sprinkle a little bit on top. Honestly this will not make it taste like a cake or anything weird. 

Roast till fork tender, 30-40 minutes. Let it cool so you can handle it easily.

Carefully scoop out the inside of the squash into a bowl, trying to keep the skins intact. (if you’re not going to use the skins than don’t worry about it)

Mash the squash.  I have a pretty lame masher so I put the squash flesh in my food processor and blended it till smooth.  

Put the squash in a large bowl and add half the cheddar, half the bacon, half the parmesan cheese, all of the ricotta, red onions, garlic and scallions. (you can save some scallions for topping if you wish)

Mix all completely. If using the shells place the filling back into the two shells. It will be a lot but don’t worry it’s fine.  If not using the shells place into a casserole dish. (I sprayed the casserole dish with cooking spray just in case).

Top the squash with the remaining cheddar, parmesan and bacon. Put back in oven for 5-10 minutes until bubbly and golden brown.

Serve!!

Serves 2 as a meal or 4 as a side dish

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Italian Spaghetti Squash Quiche

Last night I decided I wanted to make something a little different for dinner. I hadn’t made a Quiche in a while so I thought about doing that. I also had a nice spaghetti squash sitting on my counter and wanted to use it soon. Good thing I decided on the spaghetti squash! When I cut it open a few seeds inside had sprouted! And we’re talking a good 3-4 inches! Crazy! But I also decided to make a Quiche. I combined the two. I just threw stuff together that I had in the refrigerator and voilà! A new delicious taste for dinner! (Or breakfast the next day!)
 I only used half of the squash and it was plenty. And to make it all worth while, ¼ of the Quiche is only 272 calories! Bonus!
 This recipe will make about 8 pieces We usually each have ¼ of the Quiche as a serving though. Oh and did I mention, it’s crustless!

2013-03-13 21.26.07
Ingredients:
½ of a spaghetti squash cooked and scraped out into a bowl. (Cook any way you are used to. I microwave it, cut side down in a shallow casserole with some water for about 10-15 minutes until soft)
1 cup fat-free half-and-half
3 eggs (You can use egg beaters if you want), beaten
1 cup shredded low-fat part-skim mozzarella cheese
1 chicken sausage (any kind you like is fine. I used a Casual Gourmet tomato and mozzarella one), cut into small pieces
2-3 fresh basil leaves, minced
½ teaspoon fennel seed
1 head roasted garlic, chopped (I had it in the fridge, garlic powder will be good too if you want)
Salt & pepper to taste
Directions:
1. Mix all ingredients in a large bowl
 2. Pour ingredients into a casserole dish or any type of baking dish you have. An actual Quiche pan may be too small. Spray the pan with cooking spray.
3. Bake at 375 for about 45 minutes. Let sit about 10 minutes when done. It will rest this way.

4 Comments »

Zucchini Quiche

Now before you think this is just another boring Quiche, think again! This recipe is one of the most incredibly moist, creamy and delicious Quiche recipes I’ve ever made. It was originally a Weight Watchers recipe that I changed a bit. My version came out incredible. My husband loved it and I can’t wait to make it again. The wonderful thing about it is that there is no cream, no milk, no half-and-half at all in this recipe! It is pretty low-calorie and yet tastes so decadent that you’d never believe it good for you! Well it is. A great recipe to make ahead and freeze too! The original recipe was for ‘mini Quiche’. It was supposed to make 48 little tiny Quiche type bites. Great for a brunch or breakfast. I chose not to do that and we had it for dinner. And breakfast, and lunch. You will not miss the crust. Who needs all those extra useless calories! Crust just covers up the taste and creaminess of the Quiche! The Quiche was so fluffy I was amazed. Usually when I make something like this it falls and flattens when it cools a bit. Not this recipe! 

A side note, I have also gone back to Weight Watchers for what seems like the 20th time. I had to make a change. Couldn’t go on just eating everything in sight and expecting the weight to stay off. So I am back on track. In three weeks I have already shed 5.2 lbs and I’m not stopping till I get where I want to be. It’s a good thing all around. But don’t worry, my recipes won’t all be Weight Watcher recipes or “diet” recipes. But they will be leaning toward the healthier and leaner type stuff. Don’t get me wrong, I’m not giving up my cocktails either, so when I find another great one, I will share! Now if I could just figure out a way to exercise while blogging…hmmm…

Ok here is the recipe!

INGREDIENTS:

cooking spray

2 medium uncooked zucchini, peeled and shredded

3 shallots finely chopped (or one small onion chopped)

3-4 cloves garlic chopped

1 cup shredded or grated parmesan cheese

6 large eggs

½ cup all-purpose flour

¼ cup basil, fresh, finely chopped

3 tablespoons extra virgin olive oil

2 teaspoons baking powder

1 teaspoon sugar or sugar substitute

1 teaspoon kosher salt

½ teaspoon black pepper

OMG So incredibly creamy and delicious!

DIRECTIONS:

  • Preheat oven to 375ºF. Coat a glass or non-stick Quiche pan or round casserole dish with cooking spray.
  • Combine all ingredients in a large bowl and pour into prepared dish.
  • Bake until bottom is golden brown and Quiche is cooked through. (I cooked it 30-45 minutes. Check after 30 minutes. Make sure it’s not too loose and watery.)
  • Remove from oven and let cool for a few minutes before serving. The Quiche will continue to set up.

Makes 6-8 servings.

5 Comments »

Fun With Couscous!

Yes I said “fun with couscous”. Recently I discovered Israeli Couscous or Pearl Couscous. I had seen it in a recipe some time ago and had a hard time locating it so I gave up. Then I was in my favorite Italian grocery and came across it. It was also a BOGO so I bought it! Of course by now I couldn’t remember or find the recipe I originally wanted it for! But it didn’t matter, I was all about finding a new recipe or recipes. For those of you who say you don’t like couscous, this is a great variety to try. It’s much larger than normal couscous and had a wonderful silky texture. It’s not grainy like the regular variety.

First time I made it I served it cold! I had some leftover tomatoes and cucumbers and made a Mediterranean style cold salad with it. It was a huge hit! I served it at a barbecue at my house and people were asking for 2nd and 3rd helpings! So of course I’ve made it several times since!

Not to get into a rut with my new-found side dish I decided to make a hot side dish last week. This time it came out like a creamy cheesy risotto! OMG it was incredible! And it only took about 10 minutes to make! Did I mention this couscous only takes 8-10 minutes! No constant stirring, no long drawn out process, just a quick and easy side dish that you can add ANYTHING to. I’ve even added it to a soup instead of noodles! I am all about the couscous these days!!

It’s possibilities are endless! So today I am going to include both my cold recipe and my hot risotto style recipe. Enjoy and go buy some couscous!

Recipe #1:

Mediterranean Couscous Salad

1 cup uncooked Israeli/Pearl couscous

1 ¼ cup liquid (water, chicken broth, veggie broth, etc)

Chopped tomato, about ¼ cup(remove seeds and insides, gets too watery)

Chopped cucumber, about ½ cup

1 cloves garlic, minced (or you can use garlic powder)

¼ cup finely chopped red onion

t teaspoon dill (optional)

salt and pepper to taste

extra-virgin olive oil

Directions:

1: Boil liquid and add couscous. Cover and simmer 8-10 minutes. Watch it carefully so it doesn’t overflow. Stir occasionally.

2. When the liquid is all gone, drain and rinse well under cold water.

3. Add rest of ingredients, mix well and add a little olive oil (1-2 tablespoons). Mix again and chill.

4. When ready to serve place in serving bowl and drizzle a little more EVOO over the top and mix.

Makes 2-4 servings

Recipe #2

Couscous Risotto

*This recipe I used what I had leftover in the fridge to add to the couscous. I had made broccoli rabe the night before so I chopped it up and used that. You can also add chopped mushrooms or anything else you wish. Even change the cooking crème variety. Make it yours!

1 cup uncooked Israeli/Pearl couscous

1¼ cup liquid (water, broth, etc.)

leftover veggies, chopped well

Few tablespoons Savory Lemon & Herbs Cooking Creme (Philadelphia brand)

¼-½ grated parmesan cheese

salt and pepper to taste

Directions:

1. Boil liquid and add couscous. Cover and simmer 8-10 minutes. Stir occasionally.

2. When liquid is gone, keep heat on low and add the veggies, cooking crème and parmesan cheese. Stir well till heated through.

3. Serve immediately.

Makes 2-4 servings

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Hot Won Ton Bites

Well this past week I decided to finally venture into the won ton appetizer realm. I have to say it was a huge success! These little wrappers are so cute! I made two different ones and the were both a huge hit. The main recipe I used was spinach and artichoke. I got the recipe originally from Kraft Foods and tweaked it. It called for red peppers. Everyone knows I don’t like sweet peppers so I used sun-dried tomato as well. If you want the original “Warm Spinach & Artichoke Cups” click and check it out. The second one I made was a sausage/cream cheese combo. I had two large Italian style chicken sausages and just ground them up and added cream cheese. HUGE HUGE HIT!

The won ton wrappers can be found in pretty much every supermarket. Look in your produce section by the Asian foods. The ones I used are the small square ones. Have fun with these because you can put just about anything into them and bake them! Experiment and have fun! I know I’m getting another package next time I go shopping! And make sure you have at least 2-3 mini muffin tins for these. You can use one but it will take longer.

INGREDIENTS:

24 won ton wrappers

(Spinach & Artichoke)

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 cup shredded mozzarella cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry

1/3 cup light mayonnaise

1/3 cup light sour cream

1/3 cup grated parmesan cheese

¼ cup finely chopped sun-dried tomatoes

4 cloves garlic, minced (use less if it’s too much garlic for you!)

(Sausage)

2-3 large chicken sausage, Italian style, ground up (I used the food processor)

1 package (8 oz.) light cream cheese

DIRECTIONS:

1. Heat oven to 350º.  Place 1 won ton wrapper into each of 24 mini muffin cups sprayed with cooking spray. Make sure the edges of wrappers extend over the top of cup. Bake 5 minutes. Meanwhile combine the rest of the ingredients.

2. Once the 5 minutes is up remove from oven. Spoon the mixture into the cups.

3. Bake 12-15 minutes or until filling is heated through and edges of the cups are golden brown. They may need an extra minute or so depending on your oven. Just keep an eye on them. Enjoy!

2 Comments »

Pumpkin Mac & Cheese

Today’s recipe I have Rachael Ray to thank for. I saw this recipe on her show just the other day and had to try it. I did change it a little bit from her recipe but not too drastic. If you want to check her original recipe go to her show site at Rachael Ray Show.

Just a warning also, this makes a huge amount of mac and cheese so make sure you have many hungry people to eat it! I’m sending leftovers with my husband to his office! I made this as a side dish to my Spicy Garlic Barbecued Ribs. It was a friend’s birthday and he loves the ribs so I had to make something else to go with it. I really wanted to make my Best Garlic Smashed Cauliflower, Ever! But alas he doesn’t really like cauliflower and I didn’t think I should try and trick him on his birthday.

This recipe came out really good. I had a huge serving and was stuffed! The fiber from the pumpkin and whole wheat pasta really fills you up! The house smelled so good while it was cooking also! I was trying to convince myself it really was fall outside so I needed “fall smells”. Florida Fall doesn’t really start till December so I had to improvise. I will also be eating this several more times for lunch this week! Oh well, I will have to suffer through!

"Before"

INGREDIENTS:

1 pound whole wheat or whole grain short-cut pasta. (I used rotelli)

4 tablespoons butter

3 slightly rounded tablespoons soy flour (Rachael uses regular flour)

1 cup amber beer

2 tablespoons agave nectar (Rachael uses honey or maple syrup)

2 cups half-and-half (Rachael uses whole milk)

½ teaspoon allspice (you can also use ground cloves)

1 teaspoon ground mustard

½-1 teaspoon cayenne pepper (my husband says I should use Sirracha)

Freshly grated nutmeg, to taste

salt and pepper to taste (I found it needed more salt)

1 can (14-15 ounce) pumpkin purée or 2 cups fresh pureed pumpkin (NOT PUMPKIN PIE MIX)

2½ cups shredded sharp yellow cheddar cheese

Paprika for sprinkling on top

"After"

DIRECTIONS:

  1. Bring a large pot of water to boil. Salt it and cook pasta to al dente. Drain and reserve. Preheat oven to broil.

  2. Melt the butter in a medium size saucepan over medium heat. Whisk in the flour and cook for 1 minute.

  3. Raise the heat a little and add the beer. Reduce until almost evaporated.

  4. Whisk in the agave nectar and half-and-half. Season with the allspice, mustard, cayenne and a little bit of freshly grated nutmeg. Add salt and pepper to taste.

  5. Thicken to coat a wooden spoon, just a couple more minutes. Taste to see if you need to adjust the seasonings.

  6. Whisk in the pumpkin and stir in about 2 cups of the grated cheese with a wooden spoon until melted.

  7. Add the sauce to the pasta in a large bowl. It’s easier to mix in a big bowl.

  8. Add to a casserole dish or individual ramekins. (I used a casserole dish). Dust with a little paprika.

  9. Broil to brown and bubbly! Serve!

Serves 4-6

1 Comment »

Mary’s Famous Mexican Dip

Yes I know I have been quite negligent with my blog lately! I am so sorry everyone. I made a promise to myself this morning to do better and I will!

Today’s recipe I have tried to get for years! Everytime I visit my sister Michele in NJ for any type of party she always has this dip. Her mother-in-law Mary makes it and showed Michele and everyone falls in love with it! Even the kids! So on a recent trip there, Mary happened to be in attendance as well and the dip was on the menu. So with camera and notebook in hand I got it! FINALLY! It’s a type of layered dip that you serve on a platter. Serve it with tortilla chips. I would recommend using stronger chips as well because this dip has so many yummy things you don’t want to lose anything because of a broken chip! We’ve all been there, digging in to a great dip and snap! Broken chip. You try again. Snap again! Another broken chip. So find your best thicker/stronger chips for this recipe.  I am also playing with an idea to make this as an Italian dip as well. I’ll post that when I work it out! So for now, here’s everyone’s newest favorite party snack! Thanks Mary!! (Now I want to go and make some to snack on!)

Mary preparing the famous dip!

Ingredients:

1 package (8 oz.) cream cheese (you can use light cream cheese if you wish)

1  jar (16oz.) of your favorite salsa

Shredded lettuce, about 2 cups

Shredded cheddar cheese, about 8 ounces

3-4 campari or plum tomatoes, chopped (Or you can use 1-2 large)

3-4 scallions, chopped (use whole scallion)

¼ cup jalapeño slices

1 small can sliced black olives (You can use green if you don’t like black)

So pretty!

Directions:

  1. On a large platter spread cream cheese to cover bottom.
  2. Spread salsa over the cream cheese.
  3. Add shredded lettuce on top of the salsa.
  4. Add the shredded cheddar evenly over the salsa.
  5. Top with the chopped tomatoes.
  6. Add scallions.
  7. Add jalapeño slices.
  8. Top with black olives.

Serve with sturdy chips!! Eat some before it disappears!

It's going fast!

4 Comments »

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