“Cookies 'N Cream Cheesecake” Recipe, Plus A “Cheesecake Martini” Cocktail

Warning! These words are adjectives that will provoke hunger! Sinful, delicious, smooth, creamy, divine, decadent, satisfying, and a little bit of heaven on earth. Have you figured out what I am describing yet?  Is your mouth watering just thinking about it? If you said “Cheesecake,” you are correct!  Smooth and rich, cheesecake is one of the most unforgettable desserts you can consume. Did you know that Tuesday, July 30th is called unofficially “National Cheesecake Day?” What is cheesecake, and why are we so obsessed with its taste?

Cheesecake is a sweet dessert consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar. It is poured on a crust of cookies, graham crackers, pastry, or sponge cake. It can be baked or not, and may be flavored with a topping of fruit, whipped cream, nuts, and chocolate. Cheesecake can also be prepared in many flavors such as strawberry, pumpkin, key lime, lemon, or toffee. There are many different types of cheesecakes besides its flavor. You have the New York Style Cheesecake, which is the most popular. There is the French style, Philadelphia, Chicago, Pennsylvania Dutch, Vegan, and Lactose-free cheesecakes. What makes these cheesecakes different are the types of cheeses and ingredients that are used to create them. Savory cheesecakes are also made, often for hors d’oeuvres. In Italy, Ancient Roman style cheesecakes are made with honey, ricotta cheese, and flour. They are shaped into loaves not flat cakes. Italian-style cheesecakes sometimes contain mascarpone cheese, sugar, vanilla, and sometimes barley flakes. This type of cheesecake is drier than American styles. Small bits of candied fruit are also added. 

There are so many delicious cheesecakes that restaurants serve for desserts, but two special eateries come to mind when I think of cheesecakes. In Brooklyn, since the 1950’s, “Junior’s” has been famous for great food, but best of all is their cheesecake. They have since added more restaurants in New York City and in Connecticut. A fabulous dining experience and make sure to leave some room for their famous cheesecake. The other restaurant is called “The Cheesecake Factory”. Evelyn created her original cheesecake recipe and opened a small shop in the 1940’s in Detroit. In 1972, with their children grown, Evelyn and Oscar decided to move their cheesecake business to Los Angeles. The restaurant was an immediate success and over 30 years later and 170 locations, the rest is history as they say. 

I sometimes watch the TV sitcom called “The Golden Girls.” These four girls were a successful classic comedy and were hilarious. Every time they all had to talk about something or were depressed they all went into the kitchen, sat around the table and ate “Cheesecake.” It seems it was a comfort food that made them feel better. A bit of trivia, the girls consumed over 100 cheesecakes during the show’s 7-year run. In reality, Bea Arthur (who played Dorothy) hated cheesecake.

My recipe this week is called “Cookies ‘N Cream Cheesecake.” This is a favorite in my family and I hope it becomes one in yours. Treat yourself to a delicious serving of this rich and indulgent treat. A pure slice of heaven, that melts in your mouth! Also a fun cocktail to share with your adult friends called a “Cheesecake Martini”. . 

“Cookies 'N Cream Cheesecake”

Chocolate Wafer Crust

9 inch spring form pan
25 chocolate wafers (crushed)
2 tablespoons unsalted butter

Pre-heat oven to 325°. Melt butter and mix with crushed chocolate wafers. Press into pie pan. Bake 8 minutes, and then cool.

Filling For Crust

1 tablespoon unsalted butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup of sugar
1 teaspoon of vanilla
4 eggs
20 Oreo cookies, broken into pieces

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in broken pieces of Oreo cookies. Pour over crust. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish cake with additional cookies, if desired.

“Cheesecake Martini”

Ingredients:
0.75 fl oz Smirnoff Strawberry Vodka    
0.75 fl oz Smirnoff Vanilla Vodka      
1 splash Cranberry Juice

Directions:
Fill shaker with ice. Add Strawberry Vodka, Vanilla Vodka, and cranberry juice. Shake and strain into a martini glass. Garnish with a berry of your choice.

Remember, Please Drink Responsibly!


Till Next Time……………………………….....

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Brickle Coconut Ice Cream Bombe" To Celebrate My 150th Post And "National Ice Cream Month"

Welcome to my 150th Blog Post!! On January 18, 2011, I introduced my first post into the food blogging world. I remember being very excited about sharing my thoughts with you. When I started my blog I had said, “That you would find plenty of family stories and recipes that have been passed down from generation to generation.” Now, at 150 posts later, I think I have accomplished so much and have much more to share. I owe everything to you, my readers! With 143 countries and over 46,500 followers that come back every week to see my next recipe and story, I am totally overwhelmed! I get such great pleasure from writing this blog, as it gives me the opportunity to share with you two of my passions which is; my love of writing and cooking/baking my family recipes. Your willingness to continue to read my words every week are very encouraging. 

With that being said, I need to say “Thank You” to all of you across the world. Thank You for the comments and suggestions that I have received. Finally, to my friends, family, and my mom (Madeline) in particular who has given me encouragement and shared the recipes of our family members. One last thought, I would love to thank my grandmother’s and my great-grandmother Sofia, even though they have passed on. If it was not for their stories and recipes that were passed down to my mom, I never would have been able to write this blog.

So what better way to celebrate my 150th post, than with Ice Cream! Well it is a party after all! Yes, and what a party it will be as July is National Ice Cream month and Sunday, July 21 is also National Ice Cream Day! I always loved ice cream, anyway, any flavor. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.

Marco Polo visited China and took the technique of making ice cream to Italy. Today in Italy, “Gelato” is very popular as an Italian frozen dessert having a lower milk fat content than ice cream. Ice cream was first introduced to the United States in 1700’s. It is said that Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also known to have served ice cream at her husband‘s President James Madison’s Inaugural Ball in 1813. Augustus Jackson, around 1832, an African American confectioner invented a technique to manufacturer ice cream. Ice cream became extremely popular in the second half of the 20th century. Refrigeration became common and there was an explosion of ice cream stores with a vast variety of flavors. Howard Johnson’s and Baskin-Robbins 31 Flavors became popular. As the soft ice cream was introduced, the USA was able to establish chains of soft serve ice cream that fit into a cone from a spigot. That is when Dairy Queen, Carvel, Tastee-Freez, and Mr. Softee were born. The 1980s saw the beginnings of Ben & Jerry’s, Haagen-Dazs, Starbucks, Cold Stone Creamery, and the rest is history!

No matter what the occasion, ice cream is a wonderful treat that adds to the celebration. Old favorites like sundaes, banana splits, milkshakes, pie a-la-mode, and ice cream cones are among the most popular and simplest choices. However, serving ideas for ice cream are only as limited as your imagination! And don't forget the cherry! Check out my recipe this week. This is my take on a fabulous and cool refreshing dessert. (courtesy of Food Network Magazine)



Brickle Coconut Ice Cream Bombe

Prep Time: 3 hours
Level: Easy
Servings: 8 servings

Ingredients:
1 1/2 quarts vanilla ice cream, slightly softened
1 quart Butter Brickle or Butter Crunch ice cream, slightly softened
1 10 to 12 ounce frozen pound cake (Sara Lee) cut lengthwise into 1 inch thick slices 
3 tablespoons Kaluha (optional)
2 cups sweetened shredded coconut, toasted

Directions:
Line a 3-quart, 9-inch-diameter bowl with plastic wrap. (make sure you use extra to go beyond the bowl) Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the Butter Brickle ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the Kaluha. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

Till Next Time……………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Corn Fritters" And A "Tomato Cucumber Salad" Recipes That Take You Back..

Picture it….Queens, NY in the late 60’s and 70’s. A young teenage girl sitting around a kitchen table with her family. The mother putting something golden and round on her plate with an aroma that was teasing her taste buds. The young girl says, “Mom what is this sweet golden fried batter called?” The mother answers her with one of the best answers ever, “It is called a Corn Fritter.” Well as they say the rest is history….I guess you figured out that I was the teenage girl. Ever since then my family and I have loved corn fritters. 

Every July 16th in the United States, people all over the country fry up a batch or two of corn fritters in celebration of “National Corn Fritters Day.” On this day, the crispy fritters are enjoyed at tables across the nation. These delightful, sweet little cakes are made with corn kernels and mixed with a batter, then fried in oil. In doing research about this day, I found no creator or origin of National Corn Fritters Day. But there is plenty of documentation to support that this holiday does exist, and it has been celebrated for years. This holiday is referred to as a “National” day, as all food and drink holidays are designed.
  

The word “fritter” comes from the Latin word “frictura” (frying). It was mainly used by way of Old French and Middle English. It can refer to a dessert, a side dish or a main course food. Corn Fritters are a savory snack. Traditional corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, or baked and served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters may have a similar appearance to, and may be mistaken for Johnnycakes. New England clam cakes and Maryland crab cakes are essentially varieties of a fritter. To change things up on a corn fritter recipe you may want to try adding different veggies such as onions, celery, and green/red peppers to a batch. You may also want to add a savory sour cream dip to your fritters for a party or a BBQ. There really is no limit to your enjoying the corn fritter, just use your imagination!

My recipe this week is, you guessed it “Corn Fritters.” My mom taught me how to prepare them for a side dish that will enhance your hamburgers, hot dogs, steaks, chicken, or pork chops. This is one of my son’s favorite dishes. When he comes home to visit he always asks if I could make a batch of corn fritters. He calls it comfort food from when he was young. This week I am sharing another recipe with you called “Tomato Cucumber Salad.” This fresh and tasty summer salad adds to your corn fritters. So enjoy your Corn Fritters and Tomato Cucumber Salad! 

“Tomato Cucumber Salad”

Ingredients:
1 large cucumber
3 tomatoes (about 1 lb) chopped finely
1 small onion (red) chopped finely
Fresh cilantro, a handful, chopped
1 tbsp olive oil
1/2 lime juice (squeezed) or more to taste
Salt and freshly ground pepper to taste

Directions:
Wash and peel the cucumber and onion. Cut into small dice and place into a non reactive bowl. Wash and dice the tomatoes. Add the tomatoes and chopped cilantro to the bowl as well. Drizzle the olive oil over the salad. Then start off with a small amount of freshly squeezed lime juice and salt and pepper to taste. Toss the salad and taste, if needed adjust the quantities of lime, salt or pepper until you are happy with the balance and taste. Let your salad sit for about 15 minutes before serving, this gives the flavors a chance to infuse with each ingredient.

“Corn Fritters”

Ingredients:
1 can of creamed corn
Salt and pepper to taste
1 egg
1 teaspoon melted unsalted butter
1/2 cup of milk
1 1/2 cups of flour
1 teaspoon of baking powder
Vegetable oil

Directions:
Heat oil in frying pan to about 365 °F. Do not burn the oil. In bowl combine corn, salt/pepper, and a well beaten egg. Then add butter, milk, baking powder, and flour. Mix together. (will be lumpy) Put generous spoonfuls of batter into the pan and flatten a bit with the back of a spatula. You should be able to fit about four fritters in a large frying pan at a time. Cook until fritters are golden browned on one side, flip, and cook until the other side is the same golden brown color. (about 4 minutes per side) Transfer fritters to a paper towel lined plate and repeat with remaining batter. You can eat then just the way they are or put some pancake syrup on them or powdered sugar. (optional, anyway you like them)

Yields: about 12-15 corn fritters

Till Next Time……………………………….................

Copyright © 2013  “Family Plus Food Equals Love”  All Rights Reserved

"Mozzarella, Prosciutto, and Tomato Skewers" For A Romantic Picnic

I hope that everyone enjoyed their Fourth of July with family, friends, fireworks, and lots of good tasty food. Did you know that July is also known as National Picnic Month? It makes perfect sense to continue your holiday weekend. So, go to the attic and find your picnic basket, a blanket, and pack some food. Are you ready for your picnic now? Wait, you can’t go anywhere yet, you need to plan this a little more. First you need to decide what type of picnic this is, do you want to go to the park, the beach, or go on a hike? My idea would be a Romantic Picnic without the children. You like many American’s spent July 4th with your family, watching the fireworks displays and enjoying spending the day with them. Picnics are extremely popular with couples in love. There is nothing like a soft blanket for two laid out in a nice shady park, for some quality time to spend with your special person. Now, this is your turn to treasure a relaxing and enjoyable day with your spouse or partner. Before you leave, here are some recommendations for supplies for your romantic picnic to be perfect.

Let’s put together a checklist of what you really need for your special romantic picnic with your loved one. To plan a romantic picnic, keep in mind these ideas; remember this is still a picnic not a formal meal, so go with the flow. The surprise factor can be enchanting. Pack some flowers, candles, or some special music to share. A big part of romance is location. Choose a spot that is special to you like a park, the beach, near a lake or in a wooded area, or maybe something different is your special place to go, on a boat, rooftop, or lastly a vineyard. Then there is the decision for a day or evening picnic. Sometimes an evening picnic is wonderful, so you can see the stars in the sky. Whatever your personality is as a couple is where you should feel comfortable.

Sometimes talking together is very important, but other times you may want to try flying a kite, playing games such as cards, backgammon, Frisbee, swimming, hiking, crossword puzzles, and also reading a book or poetry to each other. You picked a spot, found some things to do on your picnic and now we have to remember to pack some important items for an unforgettable date. Besides your blanket, you may want a pillow, a folding chair, an umbrella (for heat as well as for rain), sunscreen, hats with brims, water bottle, bug spray, napkins, disposable plates, cups, and utensils, plus a plastic bag for trash. The most essential item of your picnic is the basket you carry your food in for a memorable culinary experience.

Food is one of the most sensual pleasures people can share. Because it is a picnic you want to eat something that is easy, not that messy, and of course romantic as well as delicious. Some types of foods would include bite sized items, small items on skewers, wraps, sandwiches, cheeses, fruits, chocolates (if it is not too hot out) and you must have a bottle of wine or lemonade. Strawberries, grapes, cherries, peaches, melon cut in small pieces are delectable examples of bite sized fruit. Soft and hard cheeses with crisp crackers, a crunchy loaf of Italian bread, hard Salami, Pepperoni, Prosciutto in slices, wraps made with salads, and some tasty foods for skewers, like cherry tomatoes, mozzarella, ham, artichokes, and olives. Then we have decadent desserts like cookies, biscotti, Italian pastry, cupcakes, and bread cakes that are not gooey. One of the last items I would remember to take on this fabulous picnic is the wine of your choice. I would choose a white/rosé or a very light red. I think a Sauvignon Blanc and crisp wines like it are a good choice. Chenin Blanc, Pinot Gris, and Pinot Blanc are among the favorite picnic wines for summertime.

Perfect! I think we have it right now, and I am on my way to my favorite picnic spot to meet my romantic person. So what makes your picnic perfect?  Is it the right food, location, good weather, things to do, privacy, peace, quiet, and your special person? I think it's probably a combination of everything! My recipe this week is a suggestion I received from Mary Ann of Ciao Italia. It is colorful, flavorful, and made on skewers, so it is easy to include in your romantic picnic basket. Enjoy! Abbondanza!!!  

Mozzarella, Prosciutto, and Tomato Skewers

Ingredients:
16 fresh baby mozzarella balls (bocconcini)
8 thin slices of prosciutto di Parma, cut in half width-wise
16 grape or cherry tomatoes
1 loaf of crisp Italian bread
6 basil leaves or sage cut into thin strips
16 wooden skewers
Extra Virgin olive oil

Directions:
Wrap individual mozzarella balls with a half slice of prosciutto and basil or sage leaves. Assemble by placing a piece of wrapped mozzarella, a tomato and repeat the order. Plate skewers on a plate or platter. Drizzle with Extra Virgin Olive oil. Serve with Italian bread.


Till Next Time……………………………….....

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Italian Pasta Salad” For Your July 4th Celebration!

Wishing you, my readers a Happy Fourth of July! We're so grateful to live in this country and to celebrate the birth of our Nation. Most of us celebrate with family, picnics, BBQ’s, parades, and showing a great emphasis on the American tradition of Freedom. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty in New York harbor and Macy’s fireworks display viewed all over the United States. I have to mention “thank you” to the servicemen and women who have been fighting for our freedom and keeping our country safe. These are the people that our founding fathers would have called our heroes!

Independence Day, is the anniversary of the publication of the Declaration of Independence. How it all began was in 1775, people in New England began fighting the British for their independence. On July 2, 1776, the Congress voted for independence from Great Britain. The Declaration of Independence was first published two days later on July 4, 1776. John Adams wrote in a letter to his wife, Abigail how the day should be celebrated. He described “pomp and parade, with shows, games, bells, bonfires, and illuminations” throughout the United States. Interesting trivia: Thomas Jefferson and John Adams, both signers of the Declaration of Independence and Presidents of the United States, died on July 4, 1826 - exactly 50 years after the Declaration of Independence.
 

Fireworks have been used by Americans for July 4th since the nation's very beginning. The earliest documentation of fireworks dates back to 7th century China, where they were invented. The fireworks were used to accompany many festivities. It is a part of the culture of China and had its origin there; eventually it spread to other cultures and societies. The first recorded display in England celebrated the wedding of Henry VII in 1487. 

In 1986 the celebration of the 100th anniversary of the Statue of Liberty on July 4th lit up the skies over New York Harbor with a dazzling fireworks display destined to surpass any others held in this country, or the world. The "Statue of Liberty Centennial Fireworks Spectacular" was an international display, with fireworks from many different countries including Japan, China, Germany, Italy, England, France, Spain, Canada, Australia, Taiwan, and Brazil. As I recall when I was young, my dad would always buy a few packages of sparklers. When it got dark out, he would light them and watch us as we swirled them around in the sky. This was a lot of fun and it made us feel like we were part of the celebration.

My son, Paul "1986"

Fireworks come in so many different shapes, colors, and sizes such as stars, rotating circles, fish, and even 3D shapes. They are sometimes programmed to music as in Disney World where the fireworks are fired off to music with colors. Fireworks are used in celebrations of theme parks, Olympics, Halloween, Christmas, New Years, and Political events. States such as New York, New Jersey, Massachusetts, and Delaware ban all consumer fireworks completely. Only legal professional authorities can be approved to operate firework displays. Please be responsible and do not use fireworks unless a professional person is on hand. Please be sure to keep your pets inside where it is safe. They do not like the noise and tend to hide.  

My recipe this week is an appetizing cold dish which can be served at your July 4th celebrations. This delicious dish is called “Italian Pasta Salad” and it contains all the freshest of ingredients. It is very simple and everyone loves the combination of the Italian flavors. So have a Happy Fourth of July, be safe, and enjoy the fireworks!

“Italian Pasta Salad”

Ingredients:
1 lb. cooked spiral pasta, rinsed with cold water
1 1/2 tsp. of salt
1/2 tsp. of fresh ground pepper
2 medium red onions, chopped
3/4 cup of Sun Dried Tomatoes, chopped
1 cup of Artichoke hearts, marinated, drained, chopped
2 medium green peppers, diced
12 oz. green olives, chopped
3 oz. black olives, chopped
1/2 lb. of hard salami, diced
1/4 lb. of pepperoni, diced
1/2 lb. Provolone cheese, cubed
1 bottle of your favorite Italian Dressing

Directions:
Mix well, with about 1 cup of dressing and let set at room temperature for 3 hours before serving.

Notes: you can use the Tri Color Pasta spirals and add whatever vegetables you like. (just chop small) If you choose you can substitute Balsamic Vinegar and Olive Oil for dressing instead of bottled.

Till Next Time………………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Ice Box Pudding Cake" For The Summer Season

Welcome to the Summer Solstice! Today is the first day of the summer season. This is the day that most people in the USA were waiting for! Summer time! The timing of the solstice depends on when the sun reaches its farthest point north of the equator. We notice that the sun is higher in the sky throughout the day, and its rays strike Earth at a more direct angle, causing the efficient warming we call summer. The summer solstice is the day with the most sunlight during the whole year, which is why they call this day the longest day of the year.

How will you celebrate the summer season this year? Let’s see, I have some ideas…

• The first thing that comes to mind is the beach. Everyone loves the water and especially in the summer heat. A nice cool swim and relaxing on the sand is a fun way to spend a summer day. Oh, and I forgot to tell you, bring plenty of sunscreen.

• Planting and gardening are also a great way to spend a day in the summer. But remember to use gardening gloves and a big wide brimmed hat.

• Another idea maybe a camping trip. Plan a camp-out and enjoy the great outdoors whether in a tent or in a cabin in the woods. But don’t forget the natural insect repellent that may come in handy.

• One of my favorite ideas is to plan a family cook-out. There is nothing as tasty as grilled food with family and friends on a summer evening. I always use Citronella candles to ward off the bugs, plus it adds to the ambiance of the night.

• As the temperatures rise and lazy days develop. A great way to relax is with a good book to read. Whether you are at the beach, on your porch, or inside if it is raining, one of the best ways to enjoy a summer day is to read up on some gardening tips, natural health, a romance, or that mystery you wanted to see if you can figure out.

• Lastly watch the night sky! Go outside after dark and explore the night’s sky from your own backyard. See if you can spot the Big /Little Dipper, the North Star, or maybe a comet. A good pair of binoculars would help you count the stars.

Now would love to hear from you about how you plan to celebrate the summer season? What are your ideas? Going on a trip, a cruise, or just staying at home. Email me or comment below and I will post them all on next week’s blog.

This recipe that I have for you this week is one of my all time favorites. My Mom taught me how to make this recipe. “Ice Box Pudding Cake“, is so simple and easy but it is the best on a hot summers night, just enough to cool you off. This recipe is made using Chocolate and Vanilla pudding (cook and serve). You make this with graham cracker layers and whipped cream to top it with. You can also make this in a larger dish and it can be served as a dessert for BBQ’s and for picnics. It truly is a great comfort food that people of all ages love.

Ice Box Pudding Cake
 

Ingredients:
2 boxes (5.9 oz size) Cook & Serve Chocolate Pudding (NOT INSTANT)
2 boxes (5.9 oz size) Cook & Serve Vanilla Pudding (NOT INSTANT)
8 cups of whole milk
1 box (15 oz size) plain graham crackers
1 16 oz Cool Whip or whipped cream of your choice
1-11 x 7 inch glass baking dish

Directions:

Prepare the pudding according to the directions on the box for each flavor. Layer the glass-baking dish with graham crackers. (break the crackers, if necessary to fit the pan) Spread a layer of warm pudding on the top of graham crackers (use the chocolate for the first layer) Put another layer of graham crackers on top of chocolate. Then spread a layer of warm vanilla pudding on the top of graham crackers. Now cover with plastic wrap and refrigerate for 24 hours. The last thing to do is crush some graham crackers and sprinkle over the top of last layer (vanilla) after the pudding is set. When you are ready to serve it, cut the icebox cake into small squares. Then scoop the sections into individual serving bowls or plates and top generously with whipped cream.

Substitutions:

***Sugar free pudding or 1% milk would be fine to substitute for either of these ingredients. Just be sure to use the cooked sugar free pudding mix.


Till Next Time………………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Sausage, Peppers, With Onions” Happy Father's Day!

This Sunday is Father's Day when we remember and give thanks for our fathers, both living and deceased. Father’s Day is a celebration honoring fathers, paternal relationships, and the impact of fathers in our society. Many countries celebrate this special day on the third Sunday of June, but it is also celebrated widely on other days.  Mostly Roman Catholic households in Italy celebrate Father’s Day on March 19, which is St. Joseph’s Feast Day. This day is celebrated to honor Saint Joseph, the foster father of Jesus Christ, a symbol of love, compassion, kindness, generosity, and acceptance. This is a day when families show their gratitude to their fathers with favors, gifts, and family gatherings.

The question is therefore, what does Father's Day mean to you? Father’s Day in my family is a day to say thank you to my dad for all his hard work and love that he has given to us through the years. As I grew up in Queens, New York in the 60’s and 70’s there was nothing more important to my dad than his family. But, there is something that came to a close second and that is sports of all kinds. His favorite was baseball and bowling which is still today important in his life. I can remember many a days when the radio or TV had a game playing. Every once in a while you would hear a scream coming from the living room and you knew that his favorite team the Mets just got a home run!

1982 Play at St. Kevin's Church

Now I don’t follow any sports but my brothers did and when my son came along my dad began teaching him all about sports. When my dad worked in New York City, he belonged to a bowling team with his brother. Every year he received a trophy which we would add to the many on the shelf. When my son was little my father helped coach the baseball team that my son had joined. One of his loves is singing. When my dad was young he and his brother sang in the chorus of the Metropolitan Opera. (better known as the Met) At our church he used to join all the plays and I have to say did a great job, just like Broadway.

Paul my son and my dad

My dad has a lot of compassion, love, and strength. He is sensitive and will do anything he can for you. I always admired his dedication to his family and his faith in God. He can be funny, warm, honest, fair, organized, and shares his wisdom with others. One of his commitments is to St. Thomas More Church where he is a member of the choir and is also the president of “The Young At Heart Senior Club.” My dad has a passion for puzzles, music, sports, reading, food, and most of all spending time with his family.

My recipe I would love to share with you is a wonderful dish called “Sausage, Peppers, with Onions“. This recipe is one of my dad’s favorite meals. This can be eaten as a dinner meal, for lunch, and even to take on picnics as the summer is approaching. This dish is very simple and easy. All the flavors blend together and the onions as they caramelize give the peppers a sweet taste. Wine would be a good beverage to have along side your dish. You can also pair a Red or White wine which will work very well with pork. You should try to aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like a Merlot. Chardonnay is a good choice for a "porky" white. So, with that being said, let us toast to my dad, “Happy Father’s Day” or in Italian we say,”Festa del Papa" Love your daughter, Dottie xxxx
“Sausage, Peppers, With Onions”

Ingredients:
2 large green peppers, cored, seeded and cut into 1 inch strips or chunks
2 large yellow peppers, cored, seeded and cut into 1 inch strips or chunks
1 large red pepper, cored, seeded and cut into 1 inch strips or chunks
2 large yellow onions, cut into 1 inch wedges
1 /4 cup of olive oil or as needed
2 tablespoons of Oregano
Salt and Pepper to taste
1 to 2 lbs of Italian style pork sausage-with or without fennel seeds
(the amount of sausage depends on how many people that are eating)

Directions:
Preheat the oven to 375° (or you can grill the sausage and peppers outside on your BBQ grill) Spread the vegetables in a shallow roasting pan. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Make sure vegetables are in a single layer so they will all cook and brown evenly. Now pierce or stick each link of sausage two or three times with a fork, so they will cook through. Place sausage in between the peppers and onions. Bake till sausage and vegetables are cooked and browned. Bake uncovered about 45 minutes depending upon your oven. Your vegetables should be still firm, and no traces of pink should remain in the sausage. Serve hot, with bread or a tossed salad.

Till Next Time…………..

Copyright  ©  2013 “Family Plus Food Equals Love” All Rights Reserved

"Strawberry-Rhubarb Pie" And A "Strawberry-Coconut Daiquiri Cocktail"

When I visit the farmers market, the first place I look is where the fresh fruits and vegetables are located. I love to see so many beautiful varieties, especially when they are radiant with the sunlight over them for the world to see. As I am picking some berries to come home with me for a luscious pie, I am reminded of summer time. Picnics, BBQ‘s, the beach, or just a lazy warm afternoon at home in the back yard enjoying the summer weather. There is nothing like smelling the aromas of a sweet fruit pie cooling on the kitchen counter. Pies are one of my favorite desserts. I adore all kinds of pies savory or sweet. I think that everyone loves pies especially my family, they enjoy fruit pies the most. One of their favorites that I bake is a Strawberry-Rhubarb pie. It is a perfect time to share this pie recipe with you because June 9th is “National Strawberry-Rhubarb Pie Day“. 

Strawberry-Rhubarb pie is a type of tart/sweet pie made with a strawberry and rhubarb filling containing tapioca which helps to make the filling thicker and not soupy. It is mostly prepared with a bottom crust and a top crust but sometimes a bottom with a crumb topping. Rhubarb is a vegetable that originated from Western China, Tibet, Mongolia, and Siberia. The rhubarb plant has deep roots, stemming as far back as “2700” BC in China where it was cultivated for medicinal purposes.  Records show rhubarb was planted in 1608 in Italy and by 1778 it was planted throughout Europe. Ben Franklin is credited with bringing rhubarb seeds to America. The only edible parts of the rhubarb plant are the stalk. The leaves and roots are poisonous as they contain oxalic acid. Rhubarb used in a pie is rinsed, trimmed, and can also be peeled. When looking for rhubarb find only the thin, crisp, bright stalks. The brighter the pink is the sweeter it is. To prepare the plant trim off the ends and rinse well. Peel the rhubarb if desired. Cook in a non-aluminum pan. Rhubarb is usually available for only a few months out of the year.

I would love to share two recipes this week with you; one is a “Strawberry-Rhubarb Pie”. With the tartness of the rhubarb and the sweetness of the ripe strawberry, a pairing made in heaven! This is the time of the year when the strawberries are the sweetest and the most plentiful. So as you are eating a slice of this delicious pie, you need a cocktail to make you feel that this summer, you are on a tropical island getaway relaxing with a refreshing “Strawberry-Coconut Daiquiri”. Enjoy, and as they say in Italian, Mangia!!

"Strawberry Rhubarb Pie" 

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
3 cups diced rhubarb
4 cups sliced fresh strawberries
1-1/2 cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration

Crumb Topping:
1 cup all-purpose flour (optional)
1 cup white sugar (optional)
1 teaspoon salt (optional)
1/2 cup butter (optional)

Directions:
Preheat oven to 400F. Line a pie pan with bottom crust. Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top. Bake at 400° F for 10 minutes. Reduce heat to 350° F, and bake for an additional 45 minutes.

For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

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"Strawberry-Coconut Daiquiri Cocktail"

To keep it cool in warmer weather, freeze fresh berries for 30 minutes before blending. Variation: for a non-alcoholic version, omit the Rum and add 1/2 cup additional strawberries.

Yield: 6 servings about 3/4 cup each
Total Time: 10 minutes

Ingredients:
2 1/2 cups (about 12 ounces) chopped fresh or frozen (not thawed) strawberries
3 tablespoons sugar
2 tablespoons lime juice
3 cups of ice cubes
3/4 cups coconut-flavored Rum, such as Malibu

Directions:
Combine strawberries, sugar, and lime juice together in a blender. Blend until smooth. Add ice cubes and Rum, now blend until frothy. Transfer mixture to a pitcher and serve. Add strawberry to top of glass for presentation. Enjoy! 

Please drink responsibly!

Till Next Time………………………………

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Texas Hot Dog Sauce" Recipe & "Hot Air Balloon Rally"

1983 Balloon Rally

It’s Hot here on Long Island, in the 90’s, so time to get out and enjoy the summer time weather. Look up, it’s a bird, no it's a plane, no it’s a Hot Air Balloon! Wednesday, June 5th is "National Hot Air Balloon Day". The oldest successful human carrying flight dates back to 1783. The “Montgolfier” brothers developed a standard hot air balloon known as Montgolfier balloons. Their first public flight demonstration was an unmanned flight lasting 10 minutes, followed later within the year by manned fights. In today’s modern world hot air ballooning is a sight to see at festivals and rally’s across the country. Sometimes there maybe hot air balloon rides at these events, where you can go up, up, and away in the skies, and experience a world above the earth! Depending on the balloon size, balloon operators can now carry from two to ten passengers at a time. These balloons have traditional shapes, but also have been adapted to cartoon characters, different forms, and are even made to advertise certain products.

Wellsville, NY 1983

Years ago I lived in a small town called, Wellsville, located in the Southern Tier of New York State. Wellsville is one of those little villages that you always hear about when people talk about iconic small-town life. It's the kind of place that time forgot about and a place that Norman Rockwell would have painted if he had the chance. Every year they have, “The Great Wellsville Balloon Rally”. I remember when we lived in the town, one of the perks to the Balloon Rally was that if one of the balloons would have to land for some reason on your property, the owners of the balloon would present you with a bottle of champagne. We never had that opportunity, but the tradition still exits today. From where we lived in a valley you could see them flying above the house over through the mountain areas in the early morning. Such a beautiful, slow, and peaceful sight.

Myself, Paul my son, & my dad  (1983)

In the summer of 1983 my parents came up for a visit and we attended the balloon rally that year. I remember the festival not only had the balloons, plus a parade in town. An awesome sight to see was early in the morning, going to the field and watching the balloons on the ground, being brought back to life. They start flat on the ground and then it starts to fill up or get fired which is what gives it the air. It does take a while, but when they are up and ready to fly, it is breathtaking to see! The 2013 Rally (38th year) will take place from July 19 - July 21. These Hot Air Balloon festivals are all around the country, if you haven’t seen this impressive sight check one out. Remember to look up, there maybe a balloon over your house someday.

Texas Hot

After our days activities at the Balloon Rally, we used to go to a restaurant in town called “Texas Hot”. The Texas Hot first opened its doors back in 1921, by Greek immigrants. The owners are in their third to fourth family generation and have kept the restaurant the same through all these years. This legendary restaurant always gets a 4 and a half stars, but it is world famous for their hot dogs smothered in “Texas Hot” sauce which is a cross between a spicy Texas Chili and a Sloppy Joe. The sauce is thin but full of meat and it poured on everything including burgers, fries, and baked potatoes. Many people have tried to duplicate the sauce, but no one has been able to as of yet. My recipe this week is my rendition of this famous, legendary sauce. Once you have eaten this Texas Hot sauce, it will be a mouthwatering experience you will never forget! Between the onions and all the spiciness of the ingredients your hot dogs will be an explosion in your mouth. So, get out and see a balloon rally and try my recipe, or if you are in the Wellsville area, please check out one of my favorite places to eat; “The Texas Hot Restaurant.”

"Texas Hot Dog Sauce" 

Texas Hot Dog Sauce

Ingredients:
1/4 cup of unsalted butter
1/2 cup of sweet chopped onions
1 lb of lean ground beef
1 teaspoon sugar
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper

Assembly:
1/2 cup of finely chopped sweet onion
Hot dogs grilled
Hot dog buns steamed
Yellow mustard
Texas Hot Sauce

Place hot dogs in steamed buns and top with yellow mustard, then Texas Hot Sauce, and top with chopped onions. Serve immediately.

Directions:In medium saucepan, melt butter over medium heat. Add onions and sauté till soft but not browned. Then add ground beef, spices, and mix well. Add enough water to just cover the mixture. Simmer mixture over low heat. Stirring occasionally until meat is cooked and sauce thickens about 30 minutes. Yield: 3 cups

Till Next Time………………………………................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Savory Barbecued Chicken” For Your Memorial Day Weekend Party

“Happy Memorial Day” weekend! The unofficial start of summertime. The last Monday in May is celebrated as a federal holiday in the United States since 1971. A day that we commemorate to all American soldiers who lost their lives defending our country. Memorial Day is an occasion for expressions of memory as people think about the courage of their deceased relatives that served in the military. As time marches on it now has become a long weekend increasingly devoted to family get-togethers, BBQ’s, fireworks, trips to the beach, and national media events such as the Indianapolis 500 auto race, held since 1911 on Memorial Day.

One way to kick off the summer is with a family BBQ, which is perfect because the month of May happens to be “National BBQ Month.” There is nothing like cooking outside on a grill. As you and your family reminisce about loved ones in the service there are so many quick and easy ideas for a very tasty BBQ. Some options are fresh corn on the cob roasted on the grill, enjoy the flavor of blueberry and rhubarb pies with homemade vanilla ice cream, and don’t forget, the gooey barbeque sauce or glaze to coat on your favorite meat, seafood or fresh vegetables…… yum, finger lick’ in good. So wipe down that patio furniture, let’s go outside, time to celebrate, and get grilling!

Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “barbecue” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.

My dad is our Grill Master in my family. When we were young kids he would use charcoal but as the years went on he now uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and start up the BBQ for our dinner. He puts on his apron with his tools and cooks for the family, his famous steak, chicken, ribs, or shish kebab recipes. Thanks dad for delicious meals and memories that will last forever! 

However you celebrate your Memorial Day remember to incorporate your holiday traditions with your family and no matter where you are, take time to be thankful for our freedom. 

**Everyone knows that a two-mile-wide EF4 tornado tore through Oklahoma City's suburbs earlier this week, demolishing an elementary school, destroying homes, and taking lives. Americans can once again show their generous spirit and look for ways to contribute to the relief and recovery efforts. If you want to help, PLEASE donate to the American Red Cross. You can call, text, or go on line to donate $10 or more. They also need prayers too! Thank you..........  

This week my recipe is a family favorite. “Savoy Barbecued Chicken” is an ideal recipe for this Memorial Day weekend and celebrate National BBQ Month. The flavors of the BBQ sauce are a tasty marriage for this delicious dish. The chicken is tender, moist, and gooey on the outside, just the way you love it. So, enjoy your holiday weekend, be safe, and 'Tutti, Mangia”

“Savory Barbecued Chicken”

Ingredients:
1 1/2 cups of Ketchup
2 tablespoons of prepared mustard
1 small onion chopped finely
1/4 cup of soy sauce
1/4 cup firmly packed brown sugar
2 cloves of garlic, minced
3/4 teaspoon of ground ginger
1/4 teaspoon of pepper
2 (3 to -3 1/2 pound) cut up chicken

Directions:
Combine Ketchup and mustard, stirring well. Add next 6 ingredients, mixing thoroughly. Place chicken, skin side down, on BBQ grill. Grill for about 1 hour or until tender, turning chicken every 10 minutes. Each time you turn the chicken brush on enough sauce so it will create a gooey coating.  

   
Till Next Time…………………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved