Lasagna
Print Recipe
Lasagna
Print Recipe
Ingredients
Servings:
Instructions
  1. Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  2. Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
Share this Recipe
Powered byWP Ultimate Recipe
Wonton Soup
Wonton Soup
Wonton Soup
Print Recipe
Servings
1 cup
Servings
1 cup
Wonton Soup
Wonton Soup
Print Recipe
Servings
1 cup
Servings
1 cup
Ingredients
Servings: cup
Instructions
  1. Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  2. In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!
Recipe Notes
Nutrition 1 cup:

234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein

Share this Recipe
Powered byWP Ultimate Recipe
Lighter Polish Cream Cheese Coffee Cake

People are always asking me for this recipe, so I’m sharing this version made with Splenda. Hope you enjoy it.

Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
Share this Recipe
Powered byWP Ultimate Recipe
Father Andrew's Italian Wedding Soup
Print Recipe
A wonderful rich delicious Wedding Soup
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Father Andrew's Italian Wedding Soup
Print Recipe
A wonderful rich delicious Wedding Soup
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Ingredients
Meatballs
Stock for Wedding Soup
Servings:
Instructions
Meatballs
  1. In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.
Soup stock
  1. Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.
Share this Recipe
Powered byWP Ultimate Recipe
Mini Elf Cookies
Print Recipe
Servings
18-24 cookies
Cook Time
9-11 min
Servings
18-24 cookies
Cook Time
9-11 min
Mini Elf Cookies
Print Recipe
Servings
18-24 cookies
Cook Time
9-11 min
Servings
18-24 cookies
Cook Time
9-11 min
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
Share this Recipe
 
Powered byWP Ultimate Recipe

unnamed

 

Kathryn enjoys more holiday baking fun with young chef Emory. Here the two enjoy making one of Chef Emory’s favorites, Shortbread Cookies.

Emery's Shortbread Cookies
Print Recipe
Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Emery's Shortbread Cookies
Print Recipe
Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Ingredients
Cookies
Icing
Servings: Doz (depending on size)
Instructions
Main Ingredients
  1. Preheat oven to 350°
  2. Combine butter with sugar and beat till fluffy. Add egg and vanilla continue beating till light. Gradually add flour.
  3. Once dough is formed, roll out on cutting board (about ¼” thick).
  4. Bake in preheated oven for 8-10 minutes. Cookies should be only brown on the edges. I prefer to use a stone as the cookies are light and evenly browned.
Icing
  1. Mix all ingredients together with until smooth. Add a few drops of food coloring if desired. IF the mixture is too thick, add milk by the teaspoon to make it spread easily.
  2. After cookies are cool, use a pastry bag filled with icing. Use different tips to do designs. Let sit and then treat yourself to a great cookie you deserve it!!!!
Share this Recipe
 
Powered byWP Ultimate Recipe

SELyXu8NxPFXng

LUMPIA (egg rolls)
Print Recipe
Kathryn's friend, Marie Dunaway, shows Kathryn how to prepare Filipino dishes.
Servings
10 egg rolls
Servings
10 egg rolls
LUMPIA (egg rolls)
Print Recipe
Kathryn's friend, Marie Dunaway, shows Kathryn how to prepare Filipino dishes.
Servings
10 egg rolls
Servings
10 egg rolls
Ingredients
Servings: egg rolls
Instructions
  1. In a skillet, brown the pork part of the salt and pepper. Next saute the meat and vegetables with remain seasonings. Take off heat and add two beaten eggs. Set aside to cool. Separate the wrappers brush edges with remaining beaten egg. Place 1-2 tablespoonfuls of the pork mixture in the middle. Roll them all up. At this point you can freeze for later or deep fry immediately till light brown. Serve with sweet and sour sauce.
Share this Recipe
 
Powered byWP Ultimate Recipe