Recipes

Over the years I have sent my friends, clients and potential clients recipes. I included them in my newsletter. In case you missed them, I decided to include them on my website. I know they are not real estate related, but everyone love to eat. Let me know if you try them.

Stuffed Green Pepper Soup

1# extra lean Ground Beef
1 cup diced onion
½ tsp. Oregano & Basil
1-15oz can of Diced Tomatoes
1-15oz can of Tomato Sauce
2 cups chopped Green Peppers
3 cups water
1 Tablespoon Beef Bouillon
1 cup of cooked brown rice

Brown the ground beef with diced onion until onions appear translucent. Place in a slow cooker with the remaining ingredients on low for 6-8 hours or place in a large soup pot and simmer for one hour.
 
Delicious and Low Fat.

And if you are a weight watcher, 1 cup equals 1 point.

Chocolate Dipped Pretzels

1 Jar of Snyders Old Fashioned Pretzel Sticks (Costco’s)
1 bag of milk chocolate, white chocolate or semi sweet chocolate chips
1 Bottle of Sprinkles

Empty bag of chocolate chips in a glass measuring cup.
Microwave for 30 seconds on high. Mix until smooth. If you need to, microwave for an additional 30 seconds.
Dip pretzels 3/4 from the top.
Shake off excess and sprinkle with colored sprinkles.
Place on either wax paper or parchment paper till chocolate hardens.

Quick Low Fat Veggie Soup

2 carrots, peeled & diced
1 large diced onion
4 teaspoons garlic
(If using jarred, otherwise
4 cloves of minced garlic)
½ chopped cabbage
½# frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini diced
32 oz of Low Fat Chicken Broth

Spray a Dutch oven with cooking spray and heat on medium high. Add carrots, onion and garlic, cook until tender. Add all the remaining ingredients except the zucchini and bring to a boil. Cover, reduce heat to medium and simmer for about 15 minute or until the green beans are tender. Add the zucchini and cook until tender.

Penne Pasta
w/ Fresh arugula, tomato & mozzarella

½# penne pasta
4 ripe tomatoes, diced
10 oz fresh mozzarella drained and diced
5 oz arugula, torn to bite sized
fresh basil leaves
½ cup extra virgin olive oil
salt and red pepper flakes

Cook Pasta according to 
directions. In a large bowl, combine diced tomatoes, arugula, basil mozzarella and olive oil together.

Add Salt and red pepper flakes to taste.

Lemon Cream Cheese Cupcakes
1pkg. White cake mix
1 pkg.(4 serving size) Lemon Pudding
1 Cup water
4 Egg Whites
2 Tbsp oil
16 oz powdered sugar
8 oz cream cheese (softened)
1/4 cup butter (softened)
2 Tbsp lemon juice

Preheat oven to 350 Beat cake mix, dry pudding mix, water, egg whites & oil in large bowl with electric mixer on slow until moistened. Than, beat on medium for 2 minutes more. Spoon batter into 24 muffin cups.

Bake 21-24 minutes or until toothpick comes out clean. Cool for 10 minutes and place on wire rack.
Beat sugar, cream cheese, butter and lemon juice with electric mixer until well blended. Frost cupcakes.

To make them extra special:
Stir 1 tsp grated lemon peel into frosting mixture. Garnish with additional grated lemon peel.

This would make a wonderful dessert for a Mother’s Day Brunch.

Beef Noodle Bowl
8oz linguine, uncooked
3 c. broccoli florets
3 carrots, peeled & sliced
2 t. oil
1 # beef sirloin cut into strips
1/4 c. Kraft Asian Toasted
Sesame Dressing
1 T. teriyaki sauce
Cook pasta as directed on pkg. adding veggies to the boiling water for the last 2 minutes of pasta’s cooking time.

Meanwhile: heat oil in large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides. Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce has thickened. Drain pasta mixture; place in large serving bowl. Add meat mixture; toss to coat. Makes 4 Cups

Luscious Berries with Custard
1/2 cup whipping cream
1/2 cup sugar
1 tsp. cornstarch
4 egg yolks
2 tsp. vanilla
Fresh raspberries, blueberries and strawberries
Cook whipping cream over medium heat until it just comes to a boil. Remove from heat. In medium bowl, whisk sugar and cornstarch into yolks. Gradually whisk hot cream into yolks. Return mixture to sauce pan and stir in vanilla. Cook on medium heat stirring constantly until custard is thick. Serve warm or cool. Top with fresh berries sprinkled with sugar or a dollop of whipped cream.

Fruit Crisp
5 cups of sliced fruit
(fresh, frozen or canned)
1 to 4 Tbls of Sugar
1/2 C. Rolled Oats
1/2 C. Brown Sugar
1/4 C. Flour
1/4 tsp. Cinnamon
1/4 C. Nuts
1/4 C. Butter
Place fruit in a 2 quart baking dish. Stir in granulated sugar. Topping:
In medium bowl, combine oats, brown sugar, flour and Cinnamon. Cut in butter until mixture resembles course crumbs. Stir in nuts and sprinkle over fruit.
Bake in 375 oven for 30-35 minutes until fruit is tender and the toping is golden. Serve warm and top with ice cream.

Valentine Kiss Cookies
1 bag (9oz) Hershey Kisses
1 C. Soft Butter
1/3 C. granulated Sugar
1/3 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 C. mini Chocolate Chips
Directions; Preheat oven to 375
Unwrap Kisses, Beat Butter, Sugars & Vanilla until smooth. Stir in Mini Chips and mold a Tablespoon of dough around each Hershey Kiss. (Cover completely) Shape into balls and bake for 10-12 minutes on
ungreased cookie sheet. Cool on rack.
Chocolate Drizzle:
1/4 cup mini chips and 1 tsp. shortening. Melt in Microwave 30 seconds. Drizzle over each cookie.

Éclair Cake
1 box whole graham crackers
2 pkg. Instant French vanilla Pudding
8oz Cool Whip
4 Tbls. White Karo Syrup
3 pkts of Nestles ChocoBake
2 C Powdered Sugar
4 Tbls Butter
2 tsp. Vanilla
3 Tbls Milk.
Layer whole graham crackers in bottom of 9 x 13 pan. Mix 2 pkg. pudding according to box directions. Fold in 8oz of Cool Whip. Split for two layers. Pour half of this mixture over graham crackers. Layer graham crackers, second half of mixture and top with another layer of graham crackers. Frosting: Mix the Karo Syrup, Choco-bake, Powdered sugar, vanilla, butter and milk. Mix well and spread over top layer of graham crackers. Refrigerate overnight.

Quiche Lorraine

12 slices cooked bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion
1 ½ cup Half & Half
4 eggs
¾ tsp salt
¼ tsp sugar
1/8 tsp cayenne red pepper
1 deep dish pie crust

Heat oven to 425
Sauté onion until translucent. In medium bowl, mix eggs, half & half, salt, sugar and pepper. Add cooked bacon, onion and cheese. Place ingredients into pie crust and bake15minutes. Reduce heat to 300 for 30 – 40 minutes until brown. Let cool for ten minutes before serving. Serve with fresh fruit. 

Nana’s Pizza Bread
1 pkg. Yeast
1 cup warm water
2 T. Oil
3 cups flour
1 T. sugar
1 tsp salt

Add first three ingredients. Let yeast dissolve in water. Add remaining items and mix in mix master w/dough hook for ten minutes. Place in a bowl, cover w/towel and let it rise for one hour. Punch dough and let sit for another hour. Place in a greased 9 x 13 baking pan and bake at 325 until golden brown. Approx. 30 minutes.

Topping:
2 T. olive oil
2 garlic cloves-minced
1 small onion-chopped
1 can diced tomato
1 tsp sugar
½ tsp Italian seasonings
Salt and pepper to taste.

Sauté onion & garlic in oil until translucent. Add tomato, sugar  and seasonings. Heat until it comes to a boil and than simmer for 30 minutes. Cool and place on baked dough and top with shredded mozzarella cheese. Bake for additional 15-20 minutes or until cheese begins to bubble. Serve warm or at room temp. Enjoy.
Seafood Marinara
8oz linguine pasta
1 tsp pepper
¼ tsp dried Italian seasoning
1# shrimp peeled & deveined
½ # sea scallops
2 Tbls olive oil
1 small onion – chopped
1 clove garlic – minced
¼ cup white wine
1 14.5 oz diced tomatoes
½ tsp sugar
¼ cup fresh basil cut in strips

Cook pasta, drain, in bowl combine ½ tsp salt, pepper, Italian seasoning. Add shrimp & scallops, toss to coat. In large skillet heat 1 tblsp oil over medium high heat. Add and cook shrimp & scallops turning once till opaque and lightly browned. Remove from skillet, reserve. Add remaining oil and salt to skillet, add onion, garlic, cook until tender. Add wine, cook & stir one minute, add tomatoes & sugar, bring mixture to a boil, lower heat and simmer for ten minutes, add shrimp & scallops until heated through and remove from heat. Stir in basil. Transfer pasta to serving bowl, top with seafood mixture and enjoy.

Frango Mint Brownies

1 cup white sugar
½ cup butter-softened
1 cup flour
1 16oz can chocolate syrup
4 eggs
½ tsp salt
1 tsp vanilla extract
1 ½ cups margarine – melted
3 Tbl peppermint oil
2-3 drops green food coloring
1 cup semisweet chocolate chips
6 Tbl butter

Preheat oven to 325
Cream together 1 cup sugar and ½ cup butter. Stir in 1 cup flour and mix well. Pour in chocolate syrup. Beat eggs and add to mixture. Stir in salt and vanilla. Pour batter into 9 x 13 inch pan. Bake for 25 minutes. Let cool. To make topping melt ½ cup margarine and mix with 2 ½ cups powdered sugar, peppermint oil and add a few drops of food coloring. Let cool slightly and spread over brownies. Melt 1 cup of chocolate chips and 6  Tbls of butter and pour over the top of the mint topping. Let brownies and toppings cool completely or refrigerate. Cut into 2 inch squares. The butter and margarine are not interchangeable. These are my kid’s favorites.

Rigatoni Pastora

1 pound bow tie pasta cooked by directions on box
1 ½ pounds of bulk Italian Sausage Mild or Hot
½ stick of butter
1 ½ pounds of Ricotta Cheese
1 bag of cleaned, ready to eat spinach
¾ cup Romano Cheese
Salt & pepper to taste

Brown sausage in butter, slowly add ricotta cheese, mix well. Gently stir in spinach and Romano Cheese. Carefully add salt and pepper to taste. Place over prepared pasta. Very rich and filling.

Parmesan Crusted Chicken

½ cup real mayonnaise
¼ cup grated parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayo and cheese. Spread on all sides of chicken than sprinkle with bread crumbs. Bake at 425 for 20 minutes.

Chicken Vesuvio w/ Vesuvio Potatoes

1 whole cut up chicken
10 potatoes cut up in ¼ ‘s.
6 cloves of garlic-minced sautéed with 4 tbls olive oil
¼ tsp of seasoned salt, onion powder and pepper.

Place chicken pieces and quartered potatoes in baking pan, cover with above mixture.
Broil in oven for 30 minutes turning once. Serve with salad.