Entries categorized as ‘recipe’

Carabott Cake

July 30, 2015 · Leave a Comment

Carabott Cake, not to be confused with the Carrot Cake, is a cake that I think everyone needs to make, or just taste.   The Carabott Cake, the name I baptized it, was made for us by  Mrs. Jane Carabott.  Jane Carabott, is a long time family friend.

When I asked her for the recipe I thought for sure it would be one of those complicated recipes that I would never, ever make.  But to my surprise Jane rattled off the recipe, and in less than a minute the recipe was blurted out…EASY!  I knew that this was the cake I would attempt to make and bring with me to one of my dearest friends for dessert.  First time dessert making you have to bring to one of your long time dear friends, so if it goes horribly gross we can all laugh it off.

Now more about the making of Carabott Cake:

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One package of Pillsbury or Duncan Hines yellow cake mix.  Prepare as directed.  Once this is completed go to next step

IMG_2087 In another bowl mix 16 oz ricotta, 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla.  Whip ingredients together until smooth.  IMG_2088

Prepare baking dish as directed on box of yellow cake, pour cake mix into the baking dish, then top with  ricotta mixture  and bake for 45 minutes @ 350 degrees.  IMG_2089

IMG_0844That’s it!  Carabott Cake is done.  You can sprinkle cake with powdered sugar right before serving…

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Veronica’s Corn, Black Bean and Feta Cheese Dip

July 7, 2015 · 2 Comments

528ddHere is the tasty dip my cousin Veronica makes for our summer gatherings. So good and so easy your family will love it too.528ddd
1/4 cup apple cider vinegar
1/4 cup white sugar
1/4 cup
olive oil
1 (15 ounce) can
black beans, drained and rinsed
1 (11 ounce) can
Mexican-style corn, drained.

Whisk vinegar, sugar, and olive oil together in a small bowl. Mix black beans, corn, feta cheese together in larger bowl. Pour dressing over black bean mixture; toss to coat. Cover and refrigerate 1 hour before serving.528d

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Red White and Blue (berry) Pasta Salad

June 30, 2015 · Leave a Comment

 

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Red White and Blue Pasta Salad

1 lb any pasta
1/2 Cup diced RED pepper
1/2 Cup diced WHITE onion
1Cup BLUE berries – rinsed
2 Stalks celery – diced
3/4 Cup lowfat plain yogurt
1/4 Cup low fat mayo
1Tb Dijon  mustard
1 1/2 tp Salt
Fresh ground pepper

Cook pasta according to package. Drain and rinse under cold water.
Mix yogurt, mayo, mustard.  salt and pepper and mix in large bowl.
Add cooled pasta and all the vegetables in bowl with yogurt  mixture and toss
Add blueberries and fold in gently – so not to break blueberries
Cover and cool in refrigerator for at least one hour.

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Apple-Cherry Crepe Purse #Kontos

May 9, 2015 · Leave a Comment

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Here are the easy steps to surprise and delight your mom, grandmother and all the special women in your life!
Apple-Cherry Crepe Purse

Ingredients:
2 Kontos French-Style Traditional Crepes
3 Granny Smith apples, cubed and stewed with a dash of cinnamon
2 cans of cherry pie filling
½ teaspoon of butter
Navel orange peel
¼ cup confectioner’s sugar
Mint leaves for garnish

Method:

  1. Cut the apples into small cubes, stew lightly with a dash of cinnamon.
  2. Drain stewed apples, mix with one can of cherry pie filling.
  3. Warm the mixture in a saucepan or in the microwave.
  4. Open your second can of cherry pie filling and lift out cherries. Set the cherries aside for garnish.
  5. Cut a thin orange peel strip from your navel orange peel – making the strip as long as possible – set aside.
  6. Warm your Kontos French-style crepes in a lightly buttered skillet for one minute each side.
  7. Lay each crepe flat. Arrange apple-cherry filling in center of crepe and bring up edges of crepe to center.
  8. Pick up edges of crepe, twist gently to enclose filling.
  9. Tie the orange peel strip around the crepe to form a purse.
  10. Sprinkle with powdered sugar; garnish with four or five cherries and mint leaves.

Note:  Double or triple the recipe for larger parties. For an extra-special treat, try drizzling with caramel sauce or top with a dollop of whipped cream.

Even the kids can pitch in to make this simple recipe that will delight mom with a touch of French elegance.

Courtesy of the Kontos Cookbook

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Shrimp With Broccoli/Cauliflower Florets Over Pasta

April 14, 2015 · 1 Comment

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1 lb. frozen peeled/clean shrimp – thawed
1 pkg. (16 oz.) frozen broccoli/cauliflower florets – cooked and drained according to package
1  lb  pasta – cooked and drained
3 garlic cloves, minced
1⁄4 cup chopped onion
3 Tbsp. olive oil
1 can 28 oz crushed tomatoes in puree
1/4 cup red or white wine
Salt/ Pepper to taste
Hand full parsley – chopped
1⁄4 cup grated Parmesan cheese

Cook pasta and drain. In a large pot, sauté garlic and onion in olive oil  salt/pepper until tender. Add tomatoes and red wine cover bring to a slow boil and simmer 15-20 minutes.

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Add shrimp – simmer additional 5-6 minutes, or until shrimp is pink. Stir in minced parsley.  Serve  with broccoli/cauliflower florets over cooked pasta. Sprinkle cheese – pour the wine, pass the bread and enjoy!

Serves 5-6

 

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