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Marble Pound Cake

Marble Pound Cake
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A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Marble Pound Cake
Print Recipe
A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Ingredients
Servings: Servings
Instructions
  1. Pre-heat oven to 350 degrees. Combine the mixes, oil, water, and eggs in a large mixing bowl. Reserve the chocolate cake mix packet for later.
  2. Using a hand mixer, combine the ingredients at low speed until just blended.
  3. With mixer on medium high, blend for 2 - 3 minutes until the mixture is light and fluffy and all the lumps are gone.
  4. Remove one cup of the batter and put in a small bowl. Add the contents of the chocolate packet and stir to completely incorporate.
  5. Prepare pan(s). Spray evenly with cooking spray. Sprinkle approximately 1 tablespoon of flour into each pan and tilt and shake to lightly cover the bottom and sides. Tap out any excess.
  6. Divide the vanilla batter between the two pans. If using the bundt pan pour all of the vanilla batter into the pan and shake and tap to distribute evenly.
  7. Spoon the chocolate batter on top of the vanilla batter. Divide the batter if using two loaf pans or use all of it in the bundt pan.
  8. Using a butter knife, swirl the two batters together, Using vertical and horizontal movements and reaching to the bottom of the pan(s).
  9. Bake for 45 - 50 minutes for loaf pans or 50- 60 minutes for bundt pan. Cake is done when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completed on rack.
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Italian Meat Loaf

DIGITAL CAMERAMeat loaf is so versatile that it lends itself to an almost limitless number of variations. Any meat, poultry or combination there of can go into it . There are even meatless meat loaves. Seasoning possibilities are virtually endless, too. From simple onions and ketchup to exotic spice blends and intriguing vegetables, the flavor profile is literally all over the (world) map.

I’ve made many different meat loaves, but this seems to be everyone’s favorite. It combines Italian sausage and ground turkey with an Italian flavored cast of characters. It makes 2 generous loaves. One for dinner and one to freeze (each loaf will make four servings).DIGITAL CAMERA You could also use the extra loaf for some awesome meatloaf sandwiches. I’ve even made eight mini meat loavesDIGITAL CAMERA

So from meat base to seasoning to cooking vessel, meat loaf is the king of variety. As with all of my recipes, this is just a suggestion based on what i like. Your  meatloaf will be fabulous and I’d love to hear about it.

Italian Meat Loaf
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Sausage and ground turkey combine with Italian bread crumbs, garlic, onion and Italian seasonings to make a spicy meatloaf that is great served with pasta or polenta and also makes a great sandwich.
Servings
8
Servings
8
Italian Meat Loaf
Print Recipe
Sausage and ground turkey combine with Italian bread crumbs, garlic, onion and Italian seasonings to make a spicy meatloaf that is great served with pasta or polenta and also makes a great sandwich.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Lightly combine the sausage and ground turkey in a large bowl. Your hands are the perfect tool for this. Set aside.
  2. Heat olive oil in a medium fry pan and add the onion, garlic, parsley, and pepper flakes if you are using them. Cook over medium heat for a few minutes. The onion should soften and the garlic should be fragrant but nothing should be brown. Remove from heat and allow to cool slightly.
  3. Add the bread crumbs, cheese, Italian seasoning, tomato sauce, cooled onion and garlic mixture, and the beaten eggs. Mix with your hands until well combined.
  4. Line two 8 X 4 inch loaf pans with plastic wrap. Use a large enough piece to overlap over the top of the loaf. Evenly divide the meat mixture between the two pans. Pack the meat in firmly so that the loaf will be a uniform thickness and hold together as it bakes. Refrigerate for an hour or so to firm things up a bit. You can also make mini loaves if thta's tickles your fancy.
  5. Remove loaves from refrigerator. Carefully remove the meat from the pans using the plastic wrap. Invert into a shallow baking pan that has been sprayed lightly with cooking spray.
  6. Bake in a pre-heated 350 degrees oven for one hour or until a meat thermometer registers 165 degrees. remove from the oven.Let rest in the pan for ten minutes. Cover lightly with foil while they rest.
  7. Cut into thick slices. Serve naked or top with sauteed peppers or chunky tomato sauce.
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Balsamic Baked Chicken

Balsamic Baked Chicken
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Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Balsamic Baked Chicken
Print Recipe
Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Mix the vinegar, one tablespoon of olive oil, garlic, Italian herb blend, and dried herbs in a small bowl. Put the chicken breasts in a zip top bag and add half of the marinade. Seal the bag and refrigerate for 4 hours or overnight. Reserve the rest of the marinade for the glaze.
  2. When you are ready to cook the chicken. Heat the oven to 375 degrees. Place the breasts in a cooking sprayed shallow pan. Bake until cooked through 25 - 30 miutes.
  3. If you are grilling the chicken. Heat the grill and spray lightly with cooking spray. Add the chicken and grill over medium heat turning once until cooked through 20- 25 minutes.
  4. While the chicken is cooking, prepare the glaze. Heat the remaining olive oil in a small pan. Add the shallots and cook until golden brown, 10 minutes or so. Add the reserved marinade, chicken stock and honey. Heat to boiling. Reduce heat to medium and simmer until mixture is thick and reduced by about 1/3.
  5. Transfer the cooked chicken to the plates and drizzle with some of the glaze. Extra glaze can go in a bowl to be passed at the table.
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Poor Man’s Lasagna

Poor Man's Lasagna
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Quicker, cheaper, and easier than the traditional version. Use what you like and/or use what you have on hand.
Servings
8
Servings
8
Poor Man's Lasagna
Print Recipe
Quicker, cheaper, and easier than the traditional version. Use what you like and/or use what you have on hand.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Combine the ricotta, egg, garlic powder, parsley, Parmesan, and pepper. Mix and set aside
  2. Cook the pasta one minute less than the box recommends. Drain and set aside Heat the pasta meat sauce until steamy. Keep warm.
  3. Spray a rectangular glass baking dish with olive oil cooking spray. Spread on cup of the pasta sauce on the bottom of the dish. Layer the prepared ingredients as follows.
  4. Add one third of the pasta. Spoon one half of the ricotta mixture on top of the pasta. Top with one third of the cheese. Top with one cup of pasta sauce. Repeat the above layers one more time.
  5. Add the rest of the pasta to the dish. Top with the remaining pasta sauce. Sprinkle the rest of the cheese on top.
  6. Bake in a preheated 375 degree oven for about 30 minutes. the cheese should be melted and lightly browned and everything else should be bubbly.
  7. Remove from oven and allow to rest for 10 minutes before serving.
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Penne with Sausage and Spinach Alfredo

Penne with Sausage and Spinach Alfredo
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Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Servings
4
Servings
4
Penne with Sausage and Spinach Alfredo
Print Recipe
Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Broil or grill the sausage links until cooked. Let cool until they can be handled, Slice into 1/2 inch "coins". Set aside.
  2. Bring a large pot of salted water to a boil and add the pasta. cook according to Package directions reducing the cooking time by a minute. Prepare the sauce while the pasta cooks.
  3. Heat a large frying pan over medium heat. Add the olive oil and heat. Add the garlic and red pepper flakes and cook, stirring often 2 minutes until they begin to become fragrant. Watch carefully so the garlic doesn't brown and become bitter.
  4. Add the spinach and cook until the spinach is just wilted. Add the cream and cheese and cook over medium low heat stirring to melt the cheese and blend everything together.
  5. Return the sausage to the pan. Continue to simmer gently until mixture reduces slightly and begins to thicken.
  6. Drain pasta, reserving 1/2 cup of the water. Add the pasta to the pan and toss to combine it with the sauce. Cook another minute or two. Add a little of the pasta water if the sauce seems to need it.
  7. Serve topped with the Parmesan cheese.
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