Culinary Arts: Olive, Bacon and Cheese Bread

5 fl oz (15cl) of white wine
3 1/3 fl oz (10cl) olive oil
4 eggs
1/2 teaspoon salt
2 1/2 cup (250g)  all purpose flour
1 teaspoon of baking powder (about 5g)
5 ounces (150g) grated swiss cheese or cheddar
1 large onion
3 1/2 ounces (100g) bacon
7 ounces (200g) city ham, already cooked — sold as “ready to serve”. Still on the bone, it’s better! If you don’t want to bring back the whole ham at home, ask your butcher to slice it off for you.
3 1/2 ounces (100g) black olives
3 1/2 ounces (100g) green olives
2 tablespoons chopped parsley
1. In a large bowl, whisk together the wine, oil, eggs and salt.
2. Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
3. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
4. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough.
5. Slice the olives and parsley and cut the ham.
6. Add all ingredients and grated cheese to the basic preparation and mix.
7. Pour into a buttered loaf pan, 9 by 5 inches.
8. Bake in the oven for 1 hour at 360°F (180°C).

Culinary Arts: Taco Rice Skillet

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, minced
10 oz. can petite diced tomatoes with green chilies, with juice
1/3 C. salsa
3/4 C. long grain rice, uncooked
1 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. cilantro or parsley flakes
1 C. frozen corn
1 3/4 C. beef broth
1 C. shredded cheddar cheese
chopped green onions, for serving
How to make it
Brown the ground beef in a skillet over med. high heat. Drain the grease and add the onion and garlic and cook for 2-3 minutes. Add the the can of tomatoes, salsa, rice, seasonings, corn and broth to the skillet. Bring up to a boil and then reduce the heat to med. low. Cover and cook for 20-25 minutes or until the rice is tender. Remove the lid and sprinkle with the cheese and green onions before serving. Serve with tortilla chips or wrap in a warmed flour tortilla.

Culinary Arts: Cheesy Chicken Alfredo Casserole


1 - 12 oz package Penne pasta,
3 - boneless, skinless chicken breasts (marinated in Italian Dressing if desired)
vegetable oil
¼ tsp. thyme
¼ tsp. poultry seasoning
salt and pepper to taste
2 TB olive oil
1 stick butter
2 tsp minced garlic
4 TB flour
3 cups half and half
3 cups milk
3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided
Italian Seasoning, garnish
If time allows, always try to marinate your chicken. Throw them in a bag of italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
Cook pasta as directed. Drain and set aside.
While pasta is cooking, heat 1 - 2 TB of oil in a skillet on medium heat.
Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.
In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 - 2 minutes.
Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
Preheat oven to 350.
Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
Spray a 9x13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.
Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.

Culinary Arts: Farmer Casserole

Yields 15 servings, serving size 1 piece
6 c diced potatoes (I used Simply Potatoes diced potatoes with onion)
1 tbsp extra virgin olive oil
1 1/2 c reduced fat Colby & Monterrey blend cheese, shredded
6 slices Canadian bacon, diced
2 sliced green onions
24 oz. (2 cans) fat-free evaporated milk
2 c Egg Beaters egg substitute
1/4 tsp salt
1/4 tsp black pepper
How to make it
1. Preheat oven to 375°.
2. Heat oil in a non-stick skillet over medium heat. Add potatoes to skillet and cook until lightly browned.
3. Add cooked potatoes to bottom of a casserole dish. Layer ham, cheese, and green onion on top of potatoes.
4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine. 
5. Pour egg mixture potato mixture in casserole dish. 
6. Bake for 45-55 minutes or until egg is set. Remove from oven, let set for 5-10 minutes. Cut into 15 equal portions. Serve immediately.

Culinary Arts: Pepperoni Cheese Stick Roll Ups

Just about anything would taste delicious when rolled up in crescent dough! Love these!

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2 tablespoons butter, melted
½ teaspoon Italian seasonings
¼ teaspoon garlic powder
1 Tablespoon grated Parmesan cheese
Preheat oven to 350 degrees.
Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.


Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
2 Tbsp vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1.5 lbs ground beef
salt and pepper
1 (4 oz) can diced green chiles, I used mild
1 (15.5 oz) can black beans, rinsed and drained thoroughly
8-10 flour tortillas
3 cups Mexican-blend shredded cheese
1 batch homemade red enchilada sauce, or 1 can store-bought enchilada sauce
chopped fresh cilantro and green onions, for garnish
If you're making homemade enchilada sauce, prepare it.
Preheat oven to 350 degrees.
Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.
 you could easily swap out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Culinary Arts:The Best Fluffy Pancakes

Prep: 10 m
Cook:10 m
Ready In: 25 m
3/4 cup milk
 2 tablespoons white vinegar 
1 cup all-purpose flour 
2 tablespoons white sugar
 1 teaspoon baking powder 
1/2 teaspoon baking soda
 1/2 teaspoon salt 1 egg
 2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk.
 Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Culinary arts: Best Steak Marinade in Existence

1/3 cup soy sauce 1/2 cup olive oil
Pompeian Olive Oil Regular 
50% Off - expires in 11 hours 
 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce (optional) 1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Culinary Arts: Spinach and Mushroom Stuffed Chicken Breasts

Total Time:35 min
Prep:15 min
Cook:20 min

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Cooking Arts: Homemade Krispy Kremes

3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar ( about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size

Culinary Arts: Chicken Yellow Squash Casserole

2 1⁄2-3 lbs chicken
2 lbs yellow squash, cut into 1/4 inch slices
1⁄2 cup broth, more if needed
2 large carrots, shredded
1 medium onion, chopped
1 (8 ounce) carton sour cream
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper
1⁄2 cup chicken flavor stuffing mix
1⁄4 cup butter, melted
Cook chicken, cool and remove from bone.
Bring squash to boil in broth and cook 8 minutes.
Drain and combine all vegetables.
Combine sour cream, soup and salt and pepper.
Add chicken and veggies.
Spoon into lightly greased 9x13” baking dish.
Combine stuffing and butter.
Sprinkle over casserole.
Bake at 350 for 25 minutes.

Culinary Arts: Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below
How to make it :
Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan. 
Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool. 
Butter Cream Frosting 
1 cup butter, soft 
1/2 cup milk or cream 
2 tsp vanilla extract 
5 cups powdered sugar
Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency. 
Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.

Culinary Arts: I Want to Marry You Cookies

My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my "friends."
1 cup butter
1 cup dark brown sugar ( may add up to 1/4 cup more if desired)
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for at least 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Culinary Arts: Fried Cabbage with Bacon and Onions

Been making this for years...yum

 1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste
How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion. 
 Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  
Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.

Culinary Arts: Stuffed Cabbages

I used to make these all the time when my kids were home. Now for a Pot Luck Dinner. They are best made in big batches. And they are so good. This is a "Comfort Food". Love it.
2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste
How to make it
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  
Cut off the rough part on the end of the cabbage leaf with a sharp knife.  
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys.  
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  
Serve with tomato sauce. 

Culinary Arts: Crockpot Ham, Green Beans and Potatoes

2 lbs of fresh green beans
2 lbs of ham
4 baking potatoes
1 small onion
How to make it :
Dice the ham, onion and potatoes. 
Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 
Put on low for about six hours.

Culinary Arts: Crock Pot Sausage & Cheese Tortellini

1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese for topping!
How to make it :
Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.
Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
Cook on Low for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Culinary Arts : Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Culinary Arts: One-Pan Cheesy Chicken, Broccoli, and Rice

Serves: 4-6 servings
3 tablespoons extra virgin olive oil
½ medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2½ cups broccoli florets, cut into bite sized pieces
2½ cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium high and add chicken to the pan.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
Cook chicken and rice mixture covered for about 12 minutes.
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
Remove from heat and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

Culinary Arts: Caramel Apple Cheesecake Bars

Oh my gosh, those look amazing! I’m drooling over here! Can’t wait to try them out!
2 cups all-purpose flour
½ cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
¾ cup sugar, plus 2 tablespoons, divided
3 large eggs
1½ teaspoons vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
½ cup quick cooking oats
½ cup (1 stick) butter, softened
½ cup caramel topping for drizzling after baked

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.
Serve cold and enjoy! Make 16 servings.

Culinary Arts : Rice, Broccoli, & Cheese Casserole

1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans mushrooms
Mix everything in a big casserole dish.
Bake at 375°F, for 45 minutes

Culinary Arts: Skillet Potatoes


2 large russet potatoes, cut into 1" cubes.
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil

In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

Culinary Arts : Italian Shrimp Bake Recipe

This is my favorite way to eat shrimp! My husband  and I eat it at least once a month. I do use cooked shrimp because it's just easier and I love the taste. When we take it out of the oven, we take the shrimp out and keep it warm and remove the lemons from the sauce. 

2 packages, uncooked,  peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix
How to make it

Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen.  Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

Famous Red Lobster Shrimp Scampi

My favorite at Red Lobster. I made this last night for my guys. Well, needless to say, this has replaced my recipe.Yum Yum!

1 pound medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
cups white wine, I use chardonnay
½ fresh lemon, juice only
1 teaspoon Italian seasoning
½ cup softened butter
1 tablespoon parsley
½ cup grated parmesan cheese

Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese.

Italian Seafood Salad

 Total time: 4 hr 40 min
Prep: 1 hr
Inactive: 3 hr
Cook: 40 min
Yield:6 to 8 servings

 I made this to serve on christmas eve and it was wonderful and delicious!! I did make a few changes and additions. Two of us ate this over a week and it was as good on the last day as it was on the first. I also liked it at room temperature and not straight from the fridge. I think it allowed the flavors to not be as muted. Will definitely make again!!!


1 tablespoon old bay seasoning
Kosher salt
1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
1 1/2 cups dry white wine
1 pound sea scallops, halved crosswise
1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
2 pounds fresh mussels
1/2 cup good olive oil
4 teaspoons minced garlic (4 cloves)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 plum tomatoes, seeds and pulp removed and medium-diceda
1/3 cup limoncello liqueur
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
1/2 cup fresh flat-leaf parsley leaves, lightly packed
2 lemons

Fill a large pot with 3 quarts of water and add the old bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (be careful: overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.


My mother would make pies like this. They were absolutely delicious.
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

*Preheat oven to 350F / 180C degrees.
*Brush a square baking dish with melted butter.
*Crush graham crackers
*Then add in sugar and butter and blend to mix.
*Press mixture into bottom of prepared pan.
*Bake until lightly browned, 8 to 12 minutes.
*Cool crust, 30 minutes.

*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.

Lemon Butter Baked Shrimp

Love shimp great recipes. I have made this many times and it is always a family favorite. 


1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, 
and pour into a 9×111 inch glass casserole dish, 
spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.

Butterscotch Cake with Caramel Icing

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. 

2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

How to make it

Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9" or three 6" round pans.

Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. 

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Cool before frosting.

Caramel Icing:

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later) 
1/4 Cup Milk
1 teaspoon vanilla

In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure you boil it for a good solid minute). 

Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

Comforting Chicken & Noodles Crock Pot

Always looking for new recipes to try in the crockpot. Looks tasty can't wait to try this one. 

2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames. +

In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)

Bacon Cheddar Deviled Eggs

I can't wait to try this recipe!! I'm a cheese lover and this is right up my alley!!


Serves 24

12 egg
1⁄2 cup mayonnaise
4 slice bacon
2 tbsp cheddar cheese, finely shredded
1 tbsp mustard


Prep 30 min Cook 10 min Ready 40 min
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Recipe originally inspired by AllRecipes with 5-star rating and 708 reviews.

Peach Cream Cheese Pie

I add  cream cheese as the bottom layer to the pie.  This made the pie creamy and complemented the sweet and tartness of the peaches, our take on peaches and cream.
Flaky Pastry Dough 

2 1/2 c all-purpose flour
1 tsp sugar
1 tsp salt
1/2 c vegetable shortening
1 stick unsalted butter, cold
1/3 c ice-cold water, plus 1-3 tbsp if needed


Using a rubber spatula, thoroughly mix in a large bowl the flour, sugar, and salt.
Break the shortening into large chunks and cut butter into small pieces.
Add shortening and butter to the flour mixture.
Cut the shortening and butter with a pastry blender or by cutting in opposite directions with 2 butter knives (which is what my hubby did).
Continue until the mixture resembles the consistency of coarse crumbs or cornmeal (the mixture should seem dry and powdery and not pasty or greasy).
Drizzle over the mixture 1/3 c plus 1 tbsp ice-cold water.
Cut into the mixture with a rubber spatula until the mixture looks evenly moistened and begins to form small balls.
Press down on the dough with the spatula, if the balls of dough stick together, you have added enough water–if it does not, then drizzle over the top a tablespoon at a time the ice-cold water.
Form the dough into a ball (the dough should look rough not smooth) and cut in half.
Press each half into a round flat disk and wrap tightly in plastic wrap.
Refrigerate for at least 30 minutes, preferably several hours.

Fresh Peach Pie Filling 


6-8 fresh peaches, cut into 1/4 inch slices (we used a mixture of yellow and white)
1/2 c sugar
1 tsp cinnamon
3 1/2 tbsp cornstarch
3 tbsp fresh lemon juice
1/4 tsp vanilla extract
1/8 tsp salt


Mix all ingredients in a large bowl and let stand for at least 15 minutes, stirring occasionally.

Cream Cheese Filling


1 block of cream cheese, softened
1/2 – 1 c powdered sugar


Mix all ingredients in a large bowl (add powdered sugar until desired sweetness).

Assembling the Pie:

Position rack in the lower third of the oven and preheat oven to 425 degrees.
Roll one half of the prepared Flaky Pastry Dough into a 13-inch round circle.
Fit the dough into a 9-inch pie pan and trim the overhanging dough to 3/4 inch all around and refrigerate for at least 10-15 minutes.
Roll out the other half into a 12-inch round circle for the top crust and refrigerate it also for at least 10-15 minutes.
Take out the dough from the refrigerator and spread the cream cheese filling on the bottom of the pie.
Drain the peaches, but keep the liquid.
Pour on top of the cream cheese filling the peach pie filling and about 1/2 of the liquid.
Dot the filling with 2-3 tbsp of unsalted butter that has been cut into small pieces.
Brush the overhang edge of the bottom crust with cold water.
Cover with the top crust and then seal the edges (we used a fork).
Cut small slits into the top of the crust.
Lightly brush the top of the pie with milk or cream.
Bake the pie for 30 minutes, slip a baking sheet beneath it, reduce the oven temperature to 350 degrees, and bake for another 25-30 minutes or until thick juices bubble through the slits on the top of the pie.
Let cool completely on a rack before serving.

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