What's Cooking at the Genua's?

It's Not Just Popcorn!

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

 

 

 

1 Comment »

It’s Not Just For Christmas Fudge

(I am reposting this from a few years ago, still LOVE this fudge!)

I used to make this recipe for fudge quite a bit for the holidays when I worked at WLNY in New York. I remember CJ asking for it quite a bit! It’s simple and pretty fool-proof. I could eat the whole pan if it were left in my vicinity! Fudge is good anytime of year not just at the holidays so make a batch today and take a break from the diet. If you are allergic to nuts, leave them out. Have fun!

INGREDIENTS:

3 (6 oz.) packages semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1½ teaspoons vanilla extract

pinch of salt

1 cup chopped walnuts (or other favorite nut)

DIRECTIONS:

1. Line an 8″ square baking pan with waxed paper or aluminum foil.

2. In a heavy two-quart saucepan, combine chocolate chips, condensed milk and salt.

3. Cook over low heat until chips melt. Remove from heat. Stir in nuts and vanilla.

4. Spread mixture evenly into lined pan. Refrigerate for two hours or until firm. Cut into squares and enjoy!

Makes 36 pieces

2 Comments »

Strufoli (Italian honey balls)

 This is a reposting of a previous blog from last year! Still a timeless treat no matter what the holiday is, and this time it’s for Easter! So give them a try! They are not hard to make, honest!!

This is a recipe that my grandmother (Nana) used to make for us years ago, usually around Easter. Though they are good at any time of the year for any occasion. The first time I made these it took me forever to roll each little ball. Then I talked to my Italian Aunt Rosie about making them and she laughed when I told her I rolled each little ball individually. She said that took way too long! She told me to roll the dough into long strips like giant pretzel rods and just cut them! Simple! These little honey balls are really good and bring back so many childhood memories. They stay fresh for a very long time and you can even freeze them for another time! (Without the honey of course!) They really are simple to make and always a hit.

Strufoli (Honey Balls)

INGREDIENTS:

4 eggs

¼ cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 tablespoon butter

2½ cups flour

½ cup honey

vegetable oil

colored nonpareil (confetti)

DIRECTIONS:

1. In a large bowl, mix together eggs, vanilla, cinnamon, sugar, and butter. Add flour, 1 cup at a time. The last ½ cup of flour can be added if necessary to make a smooth dough. Let dough stay in bowl, covered with a dish, for ½ hour.

2. Roll out portions of dough. Cut dough into strips, rounded like pretzels, then cut into ½-inch pieces.

3. Heat about 2½ inches of oil in the bottom of a pan or deep fryer. Fry the pieces of dough, a handful at a time. If you can do this in a frying basket, it will be easier to take them out. Place pieces on paper towels to drain.

4. Heat honey until just under the boiling point. Place strufoli in a bowl and drizzle honey over them, gently tossing. Arrange on a large platter and sprinkle with the nonpareil (confetti). You can shape into a mound on a large flat dish or into a wreath.


Makes about 150 little strufoli

3 Comments »

Tropical Pudding Shots

Yes pudding shots! I know you’ve all heard of jello shots. I also think it’s time for me to serve them at my next party. But pudding shots are almost the same but with pudding! This recipe calls for sugar-free fat-free pudding but if you’re not watching calories just use the regular pudding. I actually have not made them yet but I plan to soon! They sound delicious! This recipe also only makes 8 servings so if you have a huge crowd  adjust the amounts accordingly. And since I am allergic to the aspartame in the sugar-free jello puddings (and jello) I will have to find one with Splenda or just use the regular kind. Have fun and enjoy the weekend!

INGREDIENTS:

4 ounces fat-free milk (I will probably use fat-free half-and-half)

1 small (4 serving) package Jell-O Sugar Free Fat Free Instant Vanilla Pudding Mix (or any other kind you want)

3 ounces coconut rum

1 ounce lime juice

½ cup canned crushed pineapple in juice, not drained

1 cup Cool Whip Free, thawed (or regular if you wish)

DIRECTIONS:

1. Combine milk and pudding in a bowl and whisk or mix until smooth. Add the rum, lime juice and pineapple. Stir well.

2. Fold in the Cool Whip. Once mixture is smooth throughout, divide it among 8 small cups.

3. Place in fridge until ready to serve, at least 30 minutes. Use a spoon to eat!

Makes 8 servings

Leave a comment »

Pumpkin Carrot Bars

Yes I am still in Fall mode. Trying to pretend it’s cooler outside and that the leaves are changing here. But then I look outside and see nothing but green palm trees, green leaves on the maple trees, green everywhere! Ok, so the leaves really don’t change here. They do fall on some trees but they aren’t pretty about it. Oh well, the sacrifice for living in the Sunshine State. Maybe they change in northern Florida? And right now the temperature is still 79 degrees. It’s 7pm! But I did buy a couple little pumpkins at Walmart yesterday! I will use them for pies or something later in the year. They actually last a long time after the fall! I’ve had pumpkins that lasted till April!

Well I found this recipe and changed it a bit to make it a little less fattening. I substituted Splenda and Splenda Brown Sugar Blend for the sugars and I use light cream cheese in place of regular. As always, feel free to use the real stuff if you want. I was also very happy to hear that the pumpkin shortage is officially over as well. Last year I had stocked up on the canned pumpkin when I found it. It was like gold! But the crop was good this year and we can all breathe easily now! Whew!

INGREDIENTS:

2 cups flour or whole wheat flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated Splenda (sucralose)

1/3 cup light butter/margarine, softened

½ cup Splenda Brown Sugar Blend

2 eggs

2 large egg whites

1 can (15 ounce) pumpkin

1 cup carrot, finely shredded

Cream Cheese Topping/Icing:

4 ounces light cream cheese, softened

¼ cup Splenda

1 tablespoon fat-free half-and-half (or whatever milk product you want)

DIRECTIONS:

1. Preheat oven to 350º.  Grease a 15 x 10 jelly roll pan. (or similar pan)

2. In a small bowl combine flour, pumpkin pie spice, baking powder and baking soda.

3. In a larger bowl, beat together sugar (1 cup), butter and brown sugar until crumbly. Add eggs, egg whites, canned pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread into greased pan.

4. Mix together cream cheese, sugar (¼ cup) and milk until thoroughly blended.

5. Drop teaspoonfuls of topping over pumpkin batter and swirl mixture with a butter knife.

6. Bake for 25-30 minutes or until toothpick or cake tester comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

1 Comment »

Skinny Key Lime Pie

Key Lime Pie is my favorite pie. But I could do without all the extra calories in it. This recipe is lower in calories and fat but still tastes great. If you don’t care about your calories/fat use the regular versions of the ingredients. Key Lime Pie also should NOT be bright lime green in color! It should be an almost pale yellow to very faint green. All those other pies that glow in the dark have food coloring added. You don’t need it! Honest! This recipe is also very easy to make and takes more time to chill and set than it does to prepare and bake. If you are ever in Key West though, try their frozen chocolate covered key lime pie on a stick! OMG! Talk about sugar coma! But it is so incredibly delicious and  heavenly. The last time I had it I shared it with my husband and stepson and we had a hard time finishing it. So worth the extra calories and fat every so often!

INGREDIENTS:

2 large eggs

2 large egg whites

½ cup Key Lime juice (such as Nellie & Joe’s Famous Key West Lime Juice)

1 teaspoon lime zest (if you can find a key lime use that instead)

1 (14 ounce) can fat-free sweetened condensed milk

1 (6 ounce) reduced-fat graham cracker crust

1½ cups frozen reduced-calorie whipped topping, thawed

DIRECTIONS:

1. Preheat oven to 350º.

2. Beat eggs and egg whites at medium speed on an electric mixer until well-blended.

3. Gradually add the lime juice, zest and condensed milk into the egg mixture, beating until well-blended.

4. Spoon mixture into pie crust and bake at 350º for 20 minutes or until almost set. (The center will not be firm but will set up as it chills.)

5. Cool on a wire rack. Cover loosely and chill for at least 4 hours. Spread whipped topping evenly over filling. Serve!

Makes 8 servings


4 Comments »

Chocolate Mousse Bars

All you chocolate hounds out there this one is for you! Chocolate Mousse is always seen as such a decadent dessert and it usually is but my recipe will use the sugar substitute sucralose (Splenda). Sucralose is one of the few substitutes that you can use exactly as you would sugar. It may even be sweeter! I can only use sucralose because aspartame gives me migraines. So no “Blue” in my house! Only “yellow”!  Aspartame can’t stand up to the heat of baking either so that is another reason to use sucralose. If you are really weird about using ‘fake’ sugar by all means use the real stuff. I will never know! And I won’t think any less of you! But if you use the sucralose and are counting points for  Weight Watchers for any reason, the bars are only 4 points each and regular sugar makes them 5 points each. Not much of a difference so it’s up to you!

Photo is for illustrative purposes only!

INGREDIENTS:

6 extra-large egg whites

1¼ cup sugar or sugar substitute

1 tablespoon canola oil

1½ cups unsweetened baking chocolate, melted

1/3 cup unsweetened cocoa powder

¾ cup all-purpose flour

1½ cups nonfat plain yogurt

1 teaspoon vanilla

DIRECTIONS:

1. Heat the oven to 350º. Spray an 8″ square baking pan with cooking spray.

2. In a large mixing bowl whip the egg whites until frothy. Gradually add the sugar and beat until fluffy.  Meanwhile, stir the oil into the melted chocolate. Add this mixture to the egg whites and blend.

3. With a mixer on low, sift in the flour and cocoa powder and fold together. Beat until fluffy. Add the yogurt and vanilla; beat until uniformly combined.

4. Scrape the batter into the pan; smooth the top. Bake until the batter feels firm to the touch in the center, but a toothpick comes out coated with the batter, about 30-35 minutes.

5. Remove the pan to a wire rack to cool to room temperature. Cover with plastic wrap and chill until firm, at least 1 hour.

Makes 16 bars

1 Comment »

Mini Upside-Down Key Lime Pies

Key Lime Pie is one of my all time favorite pies. If I splurge and get dessert when we’re out for dinner and Key Lime Pie is on the menu I can’t resist. (Unless there’s crème brûlée or tiramisu also!) But with the crust and sugar and rest of the high calorie ingredients I am always hesitant to order it. This recipe makes 5 little “pies” so it’s portion controlled and using lighter ingredients helps me stay in control. The recipe calls for sugar-free Jell-O, this can be an issue for me. Jell-O uses aspartame in their sugar-free product and I am allergic to it. I get intense migraines from even a little bit. So unless I find a sugar-free gelatin with sucralose in it I will probably use the full sugar version on the Jell-O.

For illustrative purposes only!

INGREDIENTS:

1 4-serving package (or half an 8-serving package) Jell-O Sugar-Free Lime Gelatin dessert mix

1 no-calorie sweetener packet (Splenda)

1½ tablespoons lemon juice

¼ teaspoon vanilla extract

2 cups Cool Whip Free, thawed

2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed

DIRECTIONS:

1. In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

2. Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

3. Stir in the Cool Whip. Whisk until completely blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.

4. Once ready to serve, evenly distribute crushed graham crackers over the pies.

Makes 5 servings

Per pie: 83 calories, 1g fat, 15g carbs, 5g sugar, 1g protein, <.5g fiber

Leave a comment »

S’mores Cookie Pizza

When we think of pizza we don’t usually think of a dessert. But this is just that. Most people love s’mores and now it’s a dessert pizza. Kids and grown-up kids will love it! So easy to make and fun to eat! I am actually one of those kids who like their s’mores separated. I liked all the ingredients but not together. Go figure. Then again I was always happiest with a divided dinner plate. But that’s another story for another day! So play around with this, change it up if you like. Change the chips to flavored chips, like butterscotch or caramel. Be creative!

For illustrative purposes only!

INGREDIENTS:

12 full sheets (48 crackers) of reduced-fat graham crackers, broken into pieces

¼ cup reduced-calorie yogurt spread (comes in a tub and is found near the butter-Brummel & Brown)

2 tablespoons sugar

1¼ cup mini marshmallows

¼ cup semisweet mini chocolate chips

2 tablespoons fat-free chocolate syrup

DIRECTIONS:

1. Preheat the oven to 375ºF. Spray a 9″ springform pan with nonstick spray.

2. Place the graham crackers, yogurt spread and sugar into a food processor and pulse until fine crumbs form. Press the crumbs into the bottom of the pan. Bake until just set, about 10 minutes. Remove the pan from the oven and reduce the oven temperature to 350ºF.

3. Sprinkle the marshmallows and the chocolate chips onto the crust. Bake until the marshmallows are lightly browned, about 15 minutes. Let cool for 15 minutes and then drizzle the top with the chocolate syrup.

Makes 10 servings.

Per serving: 193 calories, 5 grams fat, 38 grams carbs, 1 gram fiber, 2 grams protein, 10 mg calcium.

Leave a comment »

Mock Apple Pie

I am sure many of you may remember years ago the recipe on the side of the Ritz Cracker box. It was for Mock Apple Pie. No apples needed! I remember making it a few times and still couldn’t figure out how it tasted like apple pie without any apples in it! I believe it has something to do with the crackers but I do not know how it’s done! I just came across the recipe and thought I’d share it with everyone. It’s very easy and again, no apples needed!

INGREDIENTS:

Pastry for two crust 9-inch pie

36 RITZ crackers

2 cups water

2 cups sugar

2 teaspoons cream of tartar

2 tablespoons lemon juice

Grated rind of one lemon

Butter or margarine

Cinnamon


DIRECTIONS:

1. Roll out bottom crust of pastry and fit into a 9″ pie plate.

2. Break the RITZ crackers coarsely into the pastry-lined plate.

3. In a large saucepan combine the water, sugar and cream of tartar. Boil gently for 15 minutes. Stirring occasionally. Add lemon juice and rind. Cool.

4. Pour syrup over crackers and dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape.

5. Bake in 425º oven for 30-35 minutes, until crust is crisp and golden. Serve warm. Top with whipped cream if you want! (I know in my house we will!)

Makes 6-8 slices

Leave a comment »

that's what she eats.

if you want to know what she said, you have to know what she eats.

Simply Recipes

It's Not Just Popcorn!

Joanne Eats Well With Others

It's Not Just Popcorn!

Budget Bytes

My stomach is full, and my wallet is too.

It's Not Just Popcorn!

Skinnytaste

It's Not Just Popcorn!

Chocolate Moosey

Sweet treats and savory bites captured one photograph at a time.

Big Bear's Wife

It's Not Just Popcorn!

Cinnamon-Spice & Everything Nice

It's Not Just Popcorn!

jesscaashley

Just another WordPress.com site

overdeepblueseas

OVER DEEP BLUE SEAS BLOG @ WordPress.com

Sluggo's Escapades

What's Sluggo up to today?

Hip2Save

Not Your Grandma's Coupon Site

Rachel Cooks

Food, Family, Fun

Belle Grove Plantation Bed and Breakfast

Birthplace of James Madison and Southern Plantation

WordPress.com

WordPress.com is the best place for your personal blog or business site.

My Bizzy Kitchen

A healthy balance of food and exercise . . . while keeping blood sugars normal! #igotsthesugars

RavieNomNoms

A Girl, Her Blog, and Lots of Food Pictures!

[please use johnhealdsblog.com]

The official blog of Carnival Cruise Line's Sr. cruise director, John Heald

%d bloggers like this: