When you can’t wait 8 hours for the traditional Slow Cooker Mississippi Pot Roast and you want all the fixings to caramelize the oven is your best bet. My family loves my Pot Roast and this brings the old recipe to extraordinary.
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Persimmon Cookies
This is my Mother’s recipe but not as I remember it. After baking, these were not Bon Bon shaped nor as dry as the original recipe she used. As she would say, they’re better the next day, and sure enough the dryness disappeared in those Bon Bon’s. The newer recipe here is quite good. And doesn’t take a day for the moistness to be noticed. The spices even seem a bit different to me. It is a mystery … the origin of this recipe. But if you like moist, spicy, nutty, full of raisin cookies you’ll love these.
I’m not sure anyone in our family was broken-hearted if our annual persimmons didn’t arrive. No one ate them except in cookies or pudding. Well, not until my sister-in-law Linda. She loved persimmons, spooning the mushy pulp from inside the skin. I thought her so brave. My brother went on to plant a whole grove of Fuyu (the squatter version of the traditional fruit) when few in the San Joaquin Valley considered this a marketable product. Or maybe that was just my thought!
Here you go. Here’s the recipe. Hope you enjoy.
Braciole Recipe 2
When a Rizzo birthday happens at my home Braciole is always the main dish. It’s his favorite! This year I wanted to try something a little different. Just a change up in the stuffing … like a bread stuffing. My use of flank steak is a favorite but other meats work too, such as round steak, pork, veal. You still can’t beat flank steak for its flavor and tenderness in this recipe.
If you’d like to try my Braciole Recipe 1 click here.
Pecan Pumpkin Layer Pie
The years go by and my Thanksgiving guest list gets a bit smaller. My children have settled in with their growing families, and have pretty much taken over the joyous task of putting together Thanksgiving Dinner. But I like to have a small dinner of my own even if on a different day. The four homemade pies I used to make are no longer necessary. In fact, two is too many. I got this idea of a single pecan pumpkin pie. I looked for recipes … my idea was apparently not unique. My improvement … no pre-made crust (crust, to me, adds incredible taste) … never short-cut the pumpkin filling to a paste as I noticed in most recipes. I have simply combined my favorite fillings for these two pies (1/2 recipe each) and baked in two steps. Slather the cooled pie with whipped cream and you have a delicious two pie taste.
Lasagna Soup
Have you seen a Lasagna Soup Recipe circulating social media in the last month? I have but not this recipe. I thought, how difficult would it be to change up my all time Lasagna into a soup! As it turns out, not difficult at all. The perfect answer to a quick dinner especially if lasagna is what you’re craving.
Halloween Time
Halloween isn’t just for kids! Here are rich and moist Devil’s Food Cakes that will please the whole family!
Linguica Kale Onion & Peppers
This simple main dish can become your breakfast omelet too. Use your favorite greens, kale here but spinach for a milder flavor. Any of the greens will do. This is one of those quick recipes that will have your family eating in 20-30 minutes. Can easily become a soup by adding a vegetable broth. Very versatile.
Pumpkin Recipes
It’s Pumpkin Season!
Braised Short Ribs Cheesecake Quick Bread Pasta Sauce Cupcakes
French Toast Panettone Sandies
Mini Pumpkins Popcorn Balls Torte Spice Cake Cookies
Blueberry Ice Cream
Every holiday calls for a special taste treat as my husband used to say. Over Labor Day Week-end it was this! Only 5 ingredients and a Cuisinart were the essentials. Just so easy compared to the ol’ days!
Try this Blackberry Sorbet too!
Spice Cake
You taste one Spice Cake and you’ve tasted them all. Not true! A cake that will surely become a favorite! Looking for new birthday cake recipes! This was sent to me by my eldest as a possibility. Directly from Bake From Scratch Magazine but not exactly. The ingredients being advertised in this recipe were Heilala Pure Vanilla Extract (one of the best bourbon vanilla’s, so they say) which kinda gets lost in the spicy cake, and Heilala Vanilla Bean Paste. I can’t wait to try this vanilla extract in my Chantilly Cream. If you look closely you can see the crushed vanilla bean seeds in the frosting. Now that’s a great frosting! It may seem like literally too much frosting for the cake … But it works!
