Black Pepper and Molasses Pulled Chicken

This is about the easiest weeknight dinner you could possibly throw together. I was a little bit nervous about the sauce because I am not too crazy about mustard. Then as I was adding the molasses some was dripping down the side or the jar. My husband took it from me and tasted it and said "Well that is gross". So I told him that we would see how it turned out once I was done adding everything together and if it was really bad, we would just order out. So after I was done mixing everything together...I made Billy try it......I think his exact words were "Now THAT is good!" The sauce has a great barbecue taste. The chili powder and cumin add a nice smokiness while the ketchup and molasses provide sweetness. The cole slaw and dill pickles are a must...the sandwiches just don't taste the same without them!



Black Pepper and Molasses Pulled Chicken

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional)
12 ounces skinless, boneless chicken thighs, cut into 2" pieces
4 sandwich rolls, cut in half horizontally
Dill pickle chips
Cole Slaw

Combine first 10 ingredients in a bowl. Spray a deep skillet with cooking spray. Heat skillet over medium-high heat and add chicken. Cook for about 8 minutes and add the molasses mixture and toss to cover all the chicken pieces. Reduce heat to medium-low; cover and cook, stirring occasionally, 20 minutes or until chicken is done and tender.

Remove from heat; shred with 2 forks. Place 1/2 cup chicken on bottom half of each roll. Top with cole slaw and pickles and the top half of roll.



Footnote - You can easily double and even triple the amount of sauce. I usually double it. If the sauce is a little too thin, you can add some Wondra and it thickens right up. Instead of rolls, I use ShopRite Italian bread...so good!!

Lemon Orzotto with Mushrooms and Almonds

I call this orzotto because it is creamy like risotto but made with orzo pasta. This can be served as a side or main dish and is great for busy weeknights.




Lemon Orzotto with Mushrooms and Almonds

1 pound orzo pasta
3 tablespoons dried parsley
Juice of 1 1/2 lemons
2 - 6 oz. packages sliced white mushrooms
3/4 cups heavy cream
1/8 cup white wine
1/4 cup olive oil
Salt and pepper, to taste
Toasted almonds

In a large pot of boiling, salted water, cook the orzo until al dente; drain. Meanwhile, in a large skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Lower the heat to medium and add the lemon juice, salt, pepper, parsley, white wine and cook an additional 3 minutes. Add the heavy cream and let simmer on low until the sauce has thickened, about 6 minutes. Add the orzo to the mushroom mixture and toss to combine. Let orzotto sit in the skillet for about 5 minutes to absorb all the flavors. Divide the orzotto among 4 plates. Top with the toasted almonds and enjoy!

Footnotes - If you prefer a thicker cream sauce, you can add a bit of Wondra to the sauce. I like Wondra better than flour because it doesn't clump. Also, instead of almonds, try this dish with toasted pine nuts.

Slow Cooker Chicken and Dumplings

I have had a slow cooker for about 5 years now...I have used it twice. The first time I made a whole chicken. While it was super tender and fell off the bone, I wasn't crazy about all the liquid that was in the pot. It was more like a soup. Since my husband does not eat beef or pork, my dinners are pretty limited. I have seen recipes for ribs, pot roast and chili in the slow cooker and while they all looked and sounded delicious...it seemed a little silly to make a rack of ribs for myself. Plus, what was my husband going to eat? So I came across this recipe for chicken and dumplings and decided to make it yesterday. I had some friends over for our Winter Swap. All of them, including my mom, commented on how great it smelled and my friend Tara even stopped by this morning to pick some up for lunch!

The recipe I am posting is modified from the original.

Slow Cooker Chicken and Dumplings

2 packages (about 10 pieces)chicken breast tenderloins, frozen
3 tablespoons butter
2 - 10.75 oz cans condensed cream of chicken soup
1/2 - 10.75 oz can condensed cream of celery soup
1 jar chicken gravy
1 can chicken broth
1 cup frozen chopped onion
2 - 7.5 oz cans refrigerated biscuit dough, pressed flat and cut into strips
Ground black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, optional

Spray inside of slow cooker with cooking spray. Place the chicken, butter, soup, gravy, black pepper, onion powder, garlic powder and onion in a slow cooker, and fill with enough broth to cover.
Cover slow cooker, and cook for 8 hours on low. About 60 to 90 minutes before its done, place the biscuit strips in the slow cooker and mix well. Cook until the dough is no longer raw in the center, mixing at least 2 more times to ensure all the dumplings are cooked. Serve in individual bowls with a sprinkle or paprika.

Ladies Auxiliary.......in action!!

My friend Tara, who is also on the Hose Company Ladies Auxiliary, came with me to the scene of a fire call we had a couple of weeks back. When we got there, the fire was already out but we went to see if the guys wanted breakfast back at the firehouse. This is a picture one of the guys took of us goofing around. At the Hose Company's meeting the next night, they showed a slide show of all the pictures that were taken at the call.....this one was in it. The guys cracked up, especially mine and Tara's husbands. I think the look on Tara's face is hysterical!

When one recipe inspires another...

The fusilli plus our trip to Cape May inspired me to make another pasta dish - Penne with Sun-Dried Tomato Pesto and Ricotta. Billy and I found this cute little cheese shop around the block from the bed & breakfast that we stayed at in Cape May. In addition to all of the delicious cheeses, they had a gourmet food section where I found the sun-dried tomato pesto. This dish itself is so simple but it has a lot of flavor and is wonderfully creamy.

Penne with Sun-Dried Tomato Pesto and Ricotta

1 box penne pasta
1 small jar sun-dried tomato pesto
1 1/2 cups ricotta cheese
1/4 cup heavy cream
3 handfuls of grated Romano cheese
Salt to taste

Cook pasta according to package; drain and place in a large serving bowl. Add ricotta cheese, Romano cheese and heavy cream and mix well. Add the pesto 1 tablespoon at a time until you get desired flavor. Add salt to taste. Enjoy!!

Footnote - Try not to let the pasta cool before adding the ricotta. The heat from the pasta will help the ricotta melt and make the dish more creamy.

Fusilli with Spinach and Ricotta...

Billy and I went to this little Italian restaurant and shared the most delicious pasta dish - Fusilli with Spinach and Ricotta.












Fusilli with Spinach and Ricotta

1 box frozen chopped spinach, thawed and squeezed very well
1 package fusilli pasta
3 tablespoons olive oil
1/4 cup dry white wine
3 cloves garlic
1 1/2 cups ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Add olive oil to a large skillet and heat until shimmery. Add garlic and cook until fragrant, about 2 minutes. Add spinach and white wine and saute until heated through. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain pasta a place it in a large serving bowl. Toss the pasta with the spinach mixture and add the ricotta. Mix until the pasta is coated. If creamier texture is desired, stir in reserved pasta water.

Footnotes - When adding the ricotta, it is best to work quickly while the pasta is still hot. The heat from the pasta will help melt the ricotta so it is more creamy.

The first signs of fall...

This past weekend we went apple picking in Warwick, NY with our friends Lita and Walter and their son Joey. It was Joey's first time apple picking. The day was beautiful, about 70 degrees and not a cloud in the sky. We ended the day at the Warwick Valley Winery eating deep dish apple pie and sipping some awesome white wine!

Funny thing about friendship....

A little over a month ago a picture that I took of my Chocolate Chip Cookie Dough Filled Cupcakes won the Favorite Photo contest on Allrecipes.com. So being a supporting member, I wrote on the message board thanking everyone who voted for my photo. I had never won before but has submitted photo's in the past. Another member had responded asking me about the cookbook I had put together. I am guessing that she read it on my profile. So I wrote back and her gave my email so that I could give her more information about the cookbook. A couple of days later I get an email from someone saying that she lived nowhere near me but would love a cookbook. Like me, she reads cookbooks like others read novels. And that is how my friendship with Carol started.

Carol and I have been emailing each other, sharing stories, recipes, experiences. I love reading her emails. It is funny how someone who lives on the opposite side of the country, someone who I have never met could have touched my life this way. I told my mom this and she said that we probably knew each other in a past life. I can't help but think she may be right. I feel such a strong bond with her like we were friends before. I feel like I can tell her anything and sometimes find myself typing away, telling her how my day was and what I have planned.

I am not sure if we will ever get a change to meet face to face, but I do thank God that she came into my life and that she is a part of me now. I guess friends can come in all forms.....

Another look at Stuffed Shells

I love anything stuffed! Stuffed mushrooms, stuffed shrimp, stuffed shells....you name it. Something about the word "stuffed" just makes anything sound delicious. The following recipes are a twist on the classic stuffed shell.


Taco Shells

These are a clever twist on regular stuffed shells.

1 1/4 pounds lean ground beef
6 oz. cream cheese, softened
1 package taco seasoning
1/2 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Sliced black olives

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, taco seasoning and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and olives.

Crab Salad Shells

These make such a great summer appetizer!

30 uncooked jumbo pasta shells
1 cup finely chopped fresh broccoli florets
1 garlic clove, minced
2 packages, 8 ounces each, imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1/4 cup finely shredded carrot
1/4 cup diced seeded peeled cucumber
1 tablespoon chopped green onion
1 teaspoon dill weed

Cook pasta according to package directions; rinse in cold water and drain well. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.

Sausage and Mozzarella Shells

This is the same filling I use for the stuffed mushroom recipe.

3 tablespoons olive oil
1 package Italian sausage, casings removed
2 large white mushrooms, finely chopped
1/2 cup sliced green onions
3 garlic gloves, pushed through a press
2 cups shredded mozzarella cheese
6 tablespoons grated Parmesan cheese
1 jar sun-dried tomato alfredo sauce
Salt and pepper

Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add sausage, green onion and chopped mushrooms. Season with salt and pepper. Cook, breaking sausage into smaller pieces with a fork for about 8 minutes or until cooked through. Remove from heat and add 4 tablespoons of the Parmesan cheese,stir, then add the mozzarella cheese, 1 cup at a time, until cheese melts. Meanwhile, in a large pot of salted boiling water, cook the shells until al dente; drain. Pour about 1/2 cup of the sauce in a baking dish and arrange shells open end up. Using a teaspoon, stuff the shells with sausage mixture. Pour remaining sauce over the shells and sprinkle with remaining Parmesan cheese. Bake 15 to 20 minutes or until sauce is heated.

The cruelty that humans do...

This is Brix. My brother, Dino found her tied to a pole this morning in front of my office. He named her Brix because she is like a little brick. Now besides the fact that I can't understand why someone would just leave a dog tied to a pole.....I really can't understand how a person could tie a dog to a pole when it is 97 degrees outside. No food. No water. Just tied her up and walked away. I look at that little face and can't get the image out of my head of her staring at her previous asshole...opps I mean owner, wondering where he was going as he walked away.

So there she was this morning...tied to a pole. My brother drove by, saw her, parked his truck, walked down to the pole, untied her and brought her to the little house in the yard behind the office. He bought her food and treats, gave her water and a blanket to lay on. She was safe.

When my mom and I got to the office, we opened the gate and she stood up, wagged her tail and gave us kisses. She is a black pitbull, about a year old and is just as sweet as can be. Her nails were so long that they started to curl sideways. The woman from Pitbull rescue in Queens said that she has probably been in a cage her whole life so that is why her nails are so long. She has 2 scars on her face. I have no idea from what. She does not look abused but was definitely neglected.

The woman from the Pitbull rescue said that she couldn't take her because she herself is housing 12 pitbulls. The Brooklyn pitbull rescue has over 300 dogs. If we bring her to a dog shelter, they will put her down because pitbull's are very hard to adopt out because of their reputation for being aggressive. So as of right now she will stay with us here at the office. Today she is going to the vet with my brother. She will get examined, get her shots, be spayed (you can see she has already had one litter of puppies), get a bath and get her nails cut. I can't help but wonder...what if Dino had gone straight to a job site instead of coming to the office? What if someone else picked her up? What if someone thought it would be funny to take her and beat her and leave her for dead? Use her for dog fighting? What if........

"The greatness of a nation can be judged by the way its animals are treated." - Mohandas Gandhi.

Creamy Shells with Tomato and Onion

Oh how I love the simple recipes! The combination of the butter, onions, tomato, chives and cream make these shells absolutely delicious. Everyone will rave!




Creamy Shells with Tomato and Onion

1 pound jumbo shells, uncooked
6 tablespoons butter or margarine
1 cup frozen chopped onions
6 cloves garlic, peeled and smashed
1 ½ cups heavy cream
2 cans whole peeled tomatoes, drained, seeded and chopped
4 tablespoons Romano cheese.
8 tablespoons dried chives
Salt and pepper

In a large pot of salted, boiling water, cook pasta until al dente; drain and set aside. In the same pot, melt margarine over medium heat. Add the onions and garlic and cook until tender, about 6 minutes. Add the cream and simmer, stirring occasionally. Add the tomatoes until heated through, about 5 minutes. Add chives, salt and pepper. Place shells in large serving bowl and pour sauce over shells. Tossing lightly. Sprinkle with Romano cheese.

Summing up summer.....

No cook meals

The recent heat wave has got me coming up with recipes that do not require me to turn any part of my stove on. The following are a collection of no-cook recipes, great for when it is too hot or you just don’t feel like cooking.

Polenta Lasagna

Mix a container of ricotta cheese with 1 tablespoon of grated Romano cheese and a pinch each of basil, salt and pepper. Slice a precooked log of polenta into ¼ inch rounds and arrange in a single layer in a microwave-safe dish coated in cooking spray. Top each round with a dab of jarred eggplant caponata and a dollop of the ricotta mixture. Sprinkle with grated mozzarella cheese and microwave until warmed through.

Antipasto Kabobs

Cut up 8 oz. each ham, salami, soppresata, and provolone cheese into bite-size cubes. Alternately thread onto skewers along with pitted Spanish and black olives and cherry tomatoes. Serve with sliced Italian bread and Italian dressing for dipping.

Pulled Chicken Sandwiches

Coarsely shred up the meat from a store-bought rotisserie chicken. Combine with one cup barbeque sauce and ¼ cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw.

Greek Pizza

Spread your favorite flavor of hummus (I use Sabra garlic flavor) evenly onto 2 uncut toasted pita rounds. Top with shaved oven-roasted turkey, jarred roasted red peppers, sliced Kalamata olives and crumbled feta cheese. Cut into wedges to serve.

Guacamole Tostada

In a food processor, puree a can of cannelloni beans with a splash of lime juice. Transfer to a bowl and add some canned chopped jalapeno peppers, fresh cilantro leaves, diced sweet onion, diced tomato and a pinch of salt. Mix well. Mash in a chopped avocado by hand. Spread mixture onto hard corn tostadas and arrange store-bought rotisserie chicken strips on top. Serve with sour cream.

Wet noses...

"In the whole history of the world there is but one thing money cannot buy, the wag of a dog's tail" or in Ginger's case....."the shake of a dog's butt"!!

Take a moment...

My girlfriend Lita has the greatest saying taped to the inside of one of her kitchen cabinets - Once in a while...right in the middle of an ordinary life...love gives you a fairytale....

Stromboli Bread with Hot Italian Sausage and Broccoli Rabe

My cousin Gracie won't let me come to her house unless I have at least 1 loaf of this with me. Even people who do not like broccoli rabe, myself included, love this!




Stromboli Bread with Hot Italian Sausage and Broccoli Rabe

1 – 16 ounce loaf semolina bread or rustic Italian bread
1 bunch broccoli rabe, cut into 3 inch pieces
1 pound bulk hot Italian sausage
4 cloves garlic, pushed thru a press
1 1/2 cups shredded mozzarella cheese
8 thin slices mozzarella cheese
8 thin slices provelone cheese
a couple of handfuls of grated Parmesan cheese and grated Romano cheese
Pinch nutmeg
2 tablespoons olive oil
Salt and pepper

Preheat oven to 375 degrees.
Cut off the top quarter of the bread lengthwise and scoop out the bottom. Set aside the top. In a deep skillet, bring about 2 inches of water to a boil. Salt the water and add the broccoli rabe in batches, simmering for 5 minutes. Drain and rinse under cold water. Wipe out the skillet, add the olive oil and heat over medium heat. Add the sausage and cook, crumbling with a spoon until browned, about 8 minutes. Add the garlic and cook for 2 minutes. Add the broccoli rabe and season with salt, pepper and nutmeg. Fill the bottom of the bread shell with the shredded mozzarella and grated Romano cheese. Top with the sausage mixture then top that with the grated Parmesan, sliced provolone, sliced mozzarella and the bread lid, in that order. Wrap bread in foil and bake until cheese is melted, about 10 to 15 minutes. Cut into thick slices to serve.

Footnote - Make 2 because people will fight over this.

When a picture speaks 1000 words....well maybe just the 3 most important

5 cookbooks everyone should own

I can not even count how many cookbooks I own...has to be at least 150.....but there are a few that are my favorites. I have come up with a little list of the 5 cookbooks I think everyone should own.

Pasta Everyway for Everyday by Eric Treuille and Anna Del Conte

This is my "go to" cookbook. It's the bible of all pasta cookbooks. My mom bought it for my dad and I found it one day while at her house for dinner. I admit, I almost stole it from her. I think I spent about 2 hours reading every single recipe. There is every kind of pasta recipe, most with pictures of the finished product. The recipes are easy to follow with sections that include pasta with meat, seafood, vegetables, quick cook sauces and no cook sauces. Every recipe gives pasta suggestions and quick tips. You will never need another pasta cookbook as long as you own this one. I found it on Amazon.com for about $20.00.

Hershey Chocolate Cookbook

Need I say more?

The Semi-Homemade Collection by Sandra Lee

I have all of them. The thing I like about these cookbooks is that Sandra Lee uses a combination of store bought or already made ingredients and then adds things to them. Cooking a dish from scratch is very often not that easy. I would recommend any of these to people just starting to cook since it makes even the most difficult recipes easy. And she has one for just about anything, slow-cooker, barbeque, 30 minute meals, cooking light, desserts...you name it!

Carmine's Family-Style Cookbook by Michael Ronis

Now..we have all eaten at Carmine's at least once. And if you haven't...shame on you! This cookbook is a great classic Italian cookbook. It gives staple recipes like Chicken Marsala and Pasta with White Clam Sauce. Old school recipes like Escarole and Beans and Famous Carmine's recipes (and the reason I bought the cookbook) Chicken Wings Scarpariello with Gorgonzola Dipping Sauce. The BEST chicken wing recipe I have ever had.

Good Housekeeping Best Loved Desserts

The same way Pasta Everyday is the bible of all pasta cookbooks...Best Loved Desserts is the bible of all dessert cookbooks. Everything you need to make any dessert is in this cookbook. Cakes, pies, puddings, crepes, sauces, even souffles. Over 250 recipes. E-V-E-R-Y-T-H-I-N-G is in this book. My favorite is the section on Pastry and Pie Dough because to me, nothing beats homemade dough. It beats store-bought everytime! Also, I like the fact that they list the nutritional information for every recipe. I bought this one at Barnes and Noble in the bargain section, believe it or not, for under $10.00.

Try and check them out.....you will be cooking like a pro in no time! Happy Cooking!! =)

Reading Lita's blog...

I just finished reading Lita's blog and I have come to the conclusion that she should start blogging again. LOL...I laughed, I cried...I smiled.....GOD I love that woman!!!!

Cooking with Arge 101 - Sausage and Mozzarella Stuffed Mushrooms

I love when people come to me and ask for recipes or to make them something or cooking tips. I love it even more when people ask me to help them to cook. My girlfriend Tara is a self-proclaimed "Non-cook" but she wants to get better at cooking. So last Friday, she hosted a "Girl's Night" at her house. She told me that she wanted to make an appetizer from the Ladies Auxiliary cookbook. She picked one of my recipes - Sausage and Mozzarella Stuffed Mushrooms. She was nervous but I told her that I would help her, go with her to the store so she can get an idea about the ingredients. So Thursday night we go to Shoprite....get everything we needed (except for mushrooms...they didn't have any so over to Stop & Shop we went) and went back to her house to start the mushrooms. She began cleaning the vegetables, I chopped...she watched me very closly. We got out the frying pan...took the sausage out of the casing...added the vegetables, cheese, seasonings.....the stuffed those mushrooms until they were over flowing with the cheesy sausage mixture. She was so proud of herself and I was proud of her. The end result was delicious and my friend Tara is on her way to becoming a "Cooking Diva".

Sausage and Mozzarella Stuffed Mushrooms

2 packages white stuffing mushrooms, cleaned
6 tablespoons olive oil, divided
1 package Italian sausage, casings removed
1/2 cup sliced green onions
3 garlic gloves, pushed through a press
2 cups shredded mozzarella cheese
6 tablespoons grated Parmesan cheese
Salt and pepper

Preheat oven to 400 degrees. Remove stems from mushrooms and discard. Take one mushroom and finely chop; set aside. Place mushroom caps in a bowl and toss with 3 tablespoons olive oil. Arrange caps, cavity side up, on a cookie sheet. Heat remaining olive oil in a large skillet over medium heat. Add sausage, green onion and chopped mushroom. Season with salt and pepper. Cook, breaking sausage into smaller pieces with a fork for about 8 minutes or until cooked through. Remove from heat and add 4 tablespoons of the Parmesan cheese,stir, then add the mozzarella cheese, 1 cup at a time, until cheese melts. Using a teaspoon, stuff mushroom caps with sausage mixture. Sprinkle with remaining Parmesan cheese. Bake 10 to 15 minutes, until mushrooms are tender.

Footnotes - If possible, use a good quality Parmesan cheese. It makes a huge difference in the taste of the recipe. When it comes to things like cheese, better quality will give you a better end result. This sausage mixture also makes a great stuffing for jumbo pasta shells. Serve with sun-dried tomato alfreado sauce..Yummy!!!

Chocolate Chip Cookie Dough Filled Cupcakes..the easy version

These cupcakes knock people's socks off. I can not make them without at least 10 people asking for some. I call this one the easy version because with the original version, you make your own cookie dough. Since I like to keep things simple, I just buy the cookie dough already made and it works just as well.

Chocolate Chip Cookie Dough Filled Cupcakes

1 box Betty Crocker Yellow Cake mix, plus ingredients listed on box to make the cake
1 large tube chocolate chip cookie dough
Chocolate Frosting

Open cookie dough package and roll the dough into 1 inch balls. Freeze at least 2 hours or over night, until frozen solid. DO NOT SKIP THIS STEP!!! If you do not freeze the cookie dough, it will bake inside the batter. Pre-heat oven to 350 degrees. Follow the directions on the cake mix box to make the cake batter. Place paper cupcake cups into a pan and fill each one with batter until 2/3 full. Drop 1 frozen cookie dough ball in the center of each. Place in the oven and bake for 15 to 20 minutes depending on your oven. Do not over-bake. I check mine at 16 minutes. If I think they need more time, I check them every minute or so until they are just firm on top. If you are going to check them with a toothpick, check them at the sides, not the top. Otherwise you will be sticking the toothpick in the cookie dough.

Footnote - Store in the refrigerator....so the cookie dough stays firm.

Limoncello Pasta

I have often heard people say that as you get older your tastes change and I never used to believe it. I was convinced that whatever food I disliked as a child, I would continue to dislike as an adult. Well I was wrong. I used to hate anything lemon or lime flavored. Now you can't pull me away from Key Lime Pie or this pasta dish. This dish is very easy to make and is elegant enough to serve to company. Try serving with steamed asparagus tips.

Limoncello Pasta

1 lb. spaghetti or linguine
3 tablespoons olive oil
4 garlic cloves, pushed thru a press
2 pinches of crushed red pepper flakes
1/2 cup dry white wine
1 lemon juiced
1 cup heavy cream
1/4 cup dried parsley
4 large fresh basil leaves
Salt and ground white pepper, to taste
Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes. While the pasta cooks, heat a deep skillet over low heat and add olive oil. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and boil to reduce the wine by half, about 3 minutes. When the pasta is just about cooked, add a ladle of the pasta water to the skillet with the sauce and stir in the heavy cream and basil leaves. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, and a couple handfuls of grated cheese, then serve immediately.

Footnote - When adding the lemon juice, add a little at a time until you get the desired lemon flavor.

Orgasm on a Fork....

Okay so that is not really the name of the recipe but it should be.

Fudge Bottom Cheesecake Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
1 jar Hot Fudge Topping, slightly warmed

In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted margarine. Press crumb mixture into 9 inch pie plate. Pour hot fudge topping into bottom of crust. Refrigerate for about 30 minutes to set. In a separate bowl, mix together cream cheese, vanilla and remaining sugar until well blended. Pour cream cheese mixture over fudge and spread lightly to even out mixture. Refrigerate 3 hours.

Footnote - Add some extra hot fudge to a small zip-lock bag, cut a small hole in the tip. Squeeze out small dots across the top of the cake. Using a toothpick, pull the hot fudge dots to create a marble effect.

An excerp from In the Kitchen with the Auxiliary...

I titled the opening page of the In the Kitchen with the Auxiliary - "A pinch of this and a sprinkle of that" which is also in the title of my blog.

I am always a bit annoyed by people who think of cooking as a chore and not something to be celebrated and be fun. Now, I understand not everyone can be a gourmet chef, even I have had my fair share of cooking flops. Let's just say raw chicken + boiling Jambalaya sauce = Disaster. I've over-cooked, under-grilled, over-salted, under-measured, over-whipped, burnt, dropped and spilled more times than I can count. But isn't that the point? I can recall every cooking mistake I have made, laugh about it and learn from it. My tragedies in the kitchen are more dear to me than my cooking masterpieces. They were funny, sad, annoying, gross, smelly and fun. To me, that is what makes cooking my passion.

From - In the Kitchen with the Auxiliary, A collection of recipes from the Little Ferry Hose Co. 1 Ladies Auxiliary

Behind every great meal lies a memory and memories feed the heart and soul, When you think about it, every celebration, gathering and holiday revolves around food. Sometimes just the smell of a treat baking in the oven can trigger happiness. A recipe is so much more than putting ingredients in a bowl and cooking them up. There are feelings, memories and emotions behind them. The recipes in this book are more than just recipes. They are love, tradition and the stories of our lives.

Ladies Auxiliary Bake Sale

So...my Ladies Auxiliary had our first Mother's Day Bake Sale on Saturday, May 9th. and it was HUGE success! Our list of goodies included Cinnamon Swirl Bundt Cake, Crumb Cake, Zucchini Bread, Apple Pie, Chocolate Chip Cookies, Lemon Cake....oh...and a ton of homemade chocolates including my personal favorite.......chocolate covered pretzel rods! The girls and I spent 3 days at the firehouse baking until the wee hours of the morning. We had 4 Kitchen Aids going. One of us was packaging another was frosting. By the end of the last night we were all so tired that we started getting a bit silly but we had an amazing time together! These girls are my sisters and I love them dearly.

Ladies Auxiliary cookbooks for sale...

PLEASE SUPPORT THE LITTLE FERRY FIRE DEPARTMENT!!! The Little Ferry Hose Co. 1 Ladies Auxiliary is selling their fundraiser cookbook. The price for the books are $20.00 plus shipping. The books are 9 1/2" x 7" hard cover 3-ring binder style and contains 400 recipes all collected from our members, family and friends. The Ladies Auxiliary provides aid to the volunteer firefighters of the Little Ferry Fire Department during major fires and emergencies. All the money collected from the sale of the cookbooks will provide the necessary supplies that we need to continue to support our firefighters. If you would like to order a cookbook, you can contact me by email at HoseCo1LadiesAux@yahoo.com. Just write "Ladies Aux Cookbook" in the subject line.

Thank you and Happy Cooking!!!!

Chocolate and cheesecake and brownies...OH MY!

Okay...like every women...I love chocolate and cheesecake and I like it even better when they are together. As much as I love making these from scratch, sometime I take a short cut and use brownie mix in a box. And besides, I think these are so pretty!

Cheesecake Brownies

1 (8-oz.) package cream cheese, softened

1 1/2 cups sugar, divided

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1/4 cup butter

2 eggs

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees. Grease a 9 inch square baking pan. Combine cream cheese with 1 cup sugar and vanilla in a mixing bowl; beat until smooth. Set aside. Fill a saucepan with water and bring to a boil. Turn the heat off and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. Bake in oven for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares.

My Favorite Oatmeal Raisin Cookies

Nothing beats oatmeal raisin cookies in my book. These have just the right amount of spice. The secret is the ground cloves. Feel free to use a little less to suit your own taste. I have also made these and added white chocolate chips. Still so good!

My Favorite Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Cream Cheese Squares

Everyone loves these. They are sweet enough with just the right amount of cinnamon and sugar. It is the kind of dessert recipe that you can just whip up in no time and they are so so so easy! I have used both Philiadelphia brand cream cheese and store-brand cream cheese for these and they both taste the same but I have noticed that Philiadelphia cream cheese blends more smoothly.

Cream Cheese Squares

2 - 8 ounce cans refrigerated crescent roll dough
2 - 8 ounce packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Grease a 9" x 13" pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in oven, or until the top is crisp and golden.

Pan Roasted Chicken with Garlic and Shallots

When I make this, my entire house smells so good. Roasting whole garlic and shallot cloves along with the chicken give this dish its extraordinary flavor, but it’s the pan juices mixed with cream that really make this dish so wonderful.

Pan Roasted Chicken with Garlic and Shallots

4 boneless chicken thighs, with skin
1 pound rigatoni pasta
12 whole garlic cloves
8 whole shallots
¾ cup white wine
2 tablespoons olive oil
1 cup heavy cream
Salt and pepper to taste

Preheat oven to 400 degrees. Place chicken, skin side up with shallots and garlic in an oven-proof skillet. Pour over wine and drizzle chicken skin with olive oil and sprinkle with salt and pepper. Roast chicken until cooked through and skin is crisp and golden, about 35 to 45 minutes. Remove chicken, garlic and shallots. Transfer pan to stove top and bring pan juices to a simmer over medium high heat. Snip off the tops of the garlic and shallots with kitchen sheers and squeeze out the soft centers into the pan. Add cream and stir constantly until heated through, about 1 minute. Add salt and pepper to taste. Meanwhile cook pasta until al dente in a pot of salted boiling water. Drain. Add pasta to skillet and toss well to coat. Place pasta into 4 serving dishes. Cut each chicken thigh crosswise in 3 pieces. Top each plate of pasta with chicken, shallots and garlic.

Notes - You can also use boneless chicken breasts instead of the chicken thighs or a combination of both.

Legal Seafood's Double Stuffed Baked Shrimp

One of my favorite restaurants is Legal Seafood. Billy and I first ate there while we were in Boston. It was phenomenal. We were so excited to find out that there was one located near us in New Jersey. I absolutely love their stuffed shrimp. I order it every time we go. So I figured, why not get the recipe?

Legal Seafood's Double Stuffed Baked Shrimp

16 jumbo shrimp, peeled and deveined
1 – 4 ounce package Ritz Crackers
4 tablespoons butter
1/3 cup chopped scallions, both white and green parts
½ cup diced celery
2 to 3 teaspoons minced garlic
1 to 2 tablespoons dry white wine
1/8 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
1 to 2 tablespoons dried parsley
1 large egg, beaten
8 ounces backfin crabmeat, picked over for shells and cartilage
Salt and pepper to taste

Preheat oven to 400 degrees. Place the crackers in a plastic bag and crumble with a rolling pin. Put them in a large mixing and set aside. In a large skillet, melt 2 tablespoons of the butter over medium heat and cook the scallions, celery and garlic for 5 minutes or cooked through but still slightly translucent. Toss with the crackers. Stir in the wine, Old Bay, lemon juice, parsley and crabmeat. Season with salt and pepper. Mix in the egg.Place the shrimp in a large buttered cookie sheet. Cover each shrimp with about 3 tablespoons of the crabmeat. Dot the crabmeat with the remaining 2 tablespoons butter. Bake for 15 minutes or until the shrimp and crabmeat are cooked through. Serve immediately.

Notes - You can also use this the stuffing to make crab cakes. Add chopped red peppers to taste. Form into cakes, dust with flour and saute in olive oil or butter until cooked through.

** Recipes comes from Legal Seafood**

The recipe God's are shining down on me!

I love the website AllRecipes.com. It is filled with recipes from it's members. I have submitted a few recipes in the past but none were ever considered for publication on their website. Well, after posting the recipe for my Spicy Smoky Macaroni and Cheese with Turkey Bacon on my blog on AllRecipes.com, some of the other members told me to try and submit the recipe. So I reluctantly did, not thinking that anything would come out of it and it would remain in "recipe limbo" like all of the other recipes I submitted and what do you know......................they accepted it! It is being edited for publication. I am too excited for words!

Spicy Smoky Macaroni & Cheese with Turkey Bacon

This is my favorite macaroni and cheese recipe. You can adjust the amounts of paprika, smoked paprika and cayenne pepper to suit your tastes. I like spicy food so the recipe as it is written is spicy.

Spicy Smoky Macaroni & Cheese with Turkey Bacon

1 lb. medium shell pasta
10 slices turkey bacon or bacon
1 - 16-oz. package Velveeta cheese product, cubed
3/4 c. heavy cream
1/2 c. half & half
1 tsp. paprika
1/2 tsp. ground cayenne pepper
1/4 tsp. plus 1/8 tsp. smoked paprika

Cook shells according to package. Drain well and set aside. While the pasta is cooking, cook the turkey bacon in the microwave until crispy. Allow to cool slightly, then crumble; set aside. In the same pot as the pasta, add the half & half, heavy cream and cubed Velveeta and cook over medium low heat stirring constantly until cheese is melted and sauce is smooth. Remove from heat. Add cayenne pepper, paprika and smoked paprika to the cheese sauce and blend well. Add the turkey bacon and mix. Add the shells back to the pot and stir to combine the shells with the cheese sauce.

Enjoy!!!

Introducing....

Hi..my name is Arge. I am 32 years old and I live in New Jersey with my husband and our boxer Ginger. We have a betta fish named Fred. The people at the pet store said he would only live about 3 to 4 months. That was back in October of 2006. I am happy to report that Fred is still swimming strong in his bowl. We have dubbed him "The fish that will not die". Not that I wish death on my fish or anything...I just think the story is kinda funny.My husband and I were married on New Year's Eve of 2006 on the Jersey Shore. The wedding was a 3 day event. We totally lucked out with the weather...it was 63 degrees on our wedding day. It truly was a fairytale wedding and a dream come true. My husband is a volunteer firefighter. It is true what they say...the fire department becomes your second family. I am the vice president of the department's Ladies Auxiliary. I love it. We are now in the process of putting together a fundraiser cookbook. We have collected about 400 recipes..something I thought we would never do. I have a huge crush on Brian Urlacher...linebacker for the Chicago Bears. I always told my husband that if Brian were to knock on our door..I might have to run away with him....until I realized that Arge Urlacher sounds funny. I am totally addicted to the Star Wars trilogy. My husband and our friends make fun of me all the time. I love 90's rock music. My current favorite song is " Love Remains the Same" by Gavin Rossdale. If you haven't heard it...check it out. It is a great song. I do not watch much TV but there are a few shows that I love...24 (Jack Bauer ROCKS!), Smallville (all girl's love a superhero), SVU, Fringe, House and Heroes. I love photography. I have an eBay store where I sell crafts and things that I make. I obviously love cooking. My brother and I got that from my dad. I love creating recipes as well as trying new ones that I think sound interesting. My lastest creation is Spicy Smoky Macaroni and Cheese with Turkey Bacon. Well..that is me in a nutshell.