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Zucchini Parmesan Bites

Ingredients

  • 3 medium/large zucchini
  • ¾ C flour
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp parsley flakes
  • 1 tsp thyme
  • 2 eggs
  • ¼ C water
  • 1 C panko crumbs
  • 1 C corn flake crumbs
  • 1 TBS sesame seeds
  • ¼ C chopped fresh parsley
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • ½ C grated parmesan cheese
  • Olive oil for frying
  • Sea salt
  • ¼ C marinara sauce or bruschetta mix for dipping

Directions

  1. Trim ends off zucchini and cut on diagonal into ¼ inch slices.
  2. Mix flour in bowl with salt, pepper, parsley and thyme.
  3. In separate bowl, beat 2 eggs with ¼ C water.
  4. Mix panko and corn flake crumbs, sesame seeds, parsley, salt, pepper and parmesan cheese.
  5. Line a tray with paper towels. Dredge zucchini in flour, then egg, then panko mixture being sure to coat all sides.
  6. Heat oil in large skillet and working in batches, fry on medium heat, until golden brown. Sprinkle with sea salt. Set on platter for serving with side of marinara sauce.
Zucchini Parmesan Bites
Sarina's Fruity Sangria

Ingredients

  • 2 C fruit tea, chilled
  • 1 C pomegranate juice
  • Juice of one lemon and lemon rind
  • 1  C vodka
  • ¼ C sugar syrup (to make: combine equal parts sugar and water, and heat on medium until dissolved)
  • 1 C cut fruit (apples, orange or grapefruit sections, berries, grapes)
  • 1 can flavored seltzer or ginger ale
  • 1 Bottle sparkling cider
  • 2 C ice
  1. Pour all ingredients except ginger ale, cider and ice into pitcher. Chill. Before serving add ice and cider. Pour into pretty glasses and place orange half on edge of glass.
Tortellini with Parsley Walnut Sauce
Tortellini with Parsley Walnut Sauce

Ingredients

  • 1 pkg tortellini
  • 5 cloves garlic
  • ¾ C walnuts
  • 1 TBS lemon peel
  • 1 bunch parsley
  • Juice of one lemon
  • ½ C virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp pepper

Directions

  1. Boil tortellini according to directions and drain. Reserve ½ C pasta water.
  2. Toast walnuts in skillet for 3-5 minutes on medium to bring out the nuttiness.
  3. In food processor place garlic, walnuts, and parsley. Pulse until the walnuts are the small but not pulverized. With machine on, slowly add olive oil and lemon juice. Add salt and pepper.
  4. Mix into the tortellini, adding enough pasta water to loosen the sauce.
  5. Serve warm.
Spinach Potato Pockets
Spinach Potato Pockets

Ingredients

  • 1 pkg tortellini
  • 5 cloves garlic
  • ¾ C walnuts
  • 1 TBS lemon peel
  • 1 bunch parsley
  • Juice of one lemon
  • ½ C virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp pepper

Directions

  1. Place potatoes in large pot. Cover with water. Bring to a boil and simmer 10 minutes until fork tender. Reserve 1 C of the liquid. Drain. Place potatoes back in pot.
  2. Mash with potato masher and mix in 4 TBS butter, salt, pepper, spinach and milk.
  3. Place parchment squares on clean surface. Put 1 TBS potato mixture in the middle of square. Lift diagonal ends and press together. Now pull the other two diagonal ends together and it forms a sack. Repeat until all the puff pastry is finished.  May be frozen at this point.
  4. To cook: Brush with egg wash and bake on parchment-lined cookie sheet for 20 minutes at 375 degrees.
Brownie Fruit Torte
Brownie Fruit Torte

Ingredients

  • 1 pkg brownie mix
  • 1 pkg vanilla instant pudding
  • one 4 oz pkg frozen whipped topping, thawed
  • 1 tsp vanilla
  • 1 can pie filling
  • Choc syrup to drizzle

Directions

  1. Line two 8-inch round pans with wax paper and spray with cooking spray. Prepare brownie mix according to directions for cake like brownies. Pour batter into pans equally. Bake 20 minutes or until done. Allow to cool.
  2. Prepare pudding mix according to directions but add in vanilla flavoring. Refrigerate one hour. Fold in the whipped topping.
  3. On cake serving plate, place 1 of the brownie rounds. Spread with half of the pudding mixture and half of the pie filling. Repeat.
  4. Drizzle with chocolate or fudge sauce.