Tuesday, February 23, 2010

Tasty Tuesday Crab Stuffed Peppers!

Leslie has been sending me some terrific recipes, and this one looks like a keeper! I'll have to try it out if I can ever get to my grill again. . .
Crab Stuffed Peppers

This is a very tasty and exotic recipe using the grill. I imagine that by now you’re all thinking “Are you crazy Leslie it’s freezing out there!” But trust me when I say that once you taste it you won’t mind the cold weather so much.

1. 2 poblano peppers
2. 1 tbsp pine nuts
3. 4 oz snow crab
4. ¼ cup shredded mozzarella cheese, part skim
5. 1 cup mushrooms, finely chopped
6. Salt and pepper to taste

1. Slice tops off peppers, but keep the top with the stem attached.
2. Remove seeds and rinse. Drain peppers upside down.
3. Mix together remaining ingredients and divide between the two peppers.
4. Replace tops and secure with toothpicks that have been soaked in water.
5. Grill until peppers are soft and blackened. (Don’t worry they are not burned)

Tuesday, February 16, 2010

Tasty Tuesday Italian Stud Cake!

For today's tasty Tuesday, Donna has sent me this recipe for Italian Stud Cake!

Italian Stud Cake (aka Italian Love Cake)


  • 1 (18.25 ounce) package chocolate cake mix
  • 2 pints part-skim ricotta cheese
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup milk
  • 1 (12 ounce) container frozen whipped topping, thawed


  1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
  2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
  3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
  4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Saturday, February 13, 2010

Valentine's Day Goodies!

Recipe courtesy of Leslie!

Chocolate Covered Strawberries and Cherries


  1. Waxed paper-lined baking sheet
  2. Fresh strawberries
  3. Fresh cherries
  4. 2 Tbsp. of butter
  5. 12 oz. of dark chocolate (melting wafers)
  6. 12 oz. of white chocolate (melting wafers)

Party City sells melting wafers that taste good and hardens quick so it's perfect for making this treat.


  1. Rinse and dry the strawberries and cherries (not taking off the stem)
  2. In a microwave safe container place the dark chocolate and one Tbsp. of butter.
  3. Microwave for one minute and then stir. Repeating the process until the chocolate is completely melted.
  4. Holding by the stem dip each strawberry and cherry into the dark chocolate coating 2/3 of the berries and leaving 1/3 uncoated.
  5. Place the berries on the waxed paper-lined baking sheet and put inside the fridge to cool down.
  6. Repeat steps 2 and 3 with the white chocolate after the dark chocolate has harden on the berries.
  7. Holding by the stem dip each strawberry and cherry into the white chocolate coating only the tip of each berry.
  8. Repeat step 6.
Enjoy! :)

Tuesday, February 9, 2010

Tasty Tuesday Argentinian Lentil Stew!

Donna's Argentine Lentil Stew
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 4
"The flavors of paprika, apple, and a little barbeque sauce may seem an unlikely combination, but they work together well in this beloved lentil stew!"
1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste
1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Tuesday, February 2, 2010

Tasty Tuesday Potato Chicken Soup!

I just love it when you ladies send me recipes and then all I have to do is provide the hunk! Today's recipe is courtesy of AnOldeSoul. The hunk, who looks like he's been working (or playing!) hard and might be in need of sustenance, is courtesy of Donna.

As you know, our friend Olde has quite a way with words (I think she's really a professional writer and just isn't admitting to it) and not too long ago, she had to feed a crowd and added her own special touches to my potato soup recipe. To keep the magic intact, I will not edit the recipe as she sent it to me, but will post it as it was written, in her own, inimitable way. . . .

Now for her "Feed Many WorkerBees" version of the Potato Soup:

1 lg yellow onion [the ones that look like they're hunting for a Whopper to cover], chopped
1 full head of garlic, cloves peeled, smashed and chopped
1 - 1 1/2 T Margarine
1 T whole Peppercorns, freshly ground [rough, not all need to be powdered, or even all broken]
12 chicken thighs [from the Costco 5# bag of Boneless, Skinless Thighs]
5# bag of Idaho Potatoes, peeled and chopped
Water to cover
Salt to taste
Hot milk may be added to individual bowls just before serving.
In a 10" skillet, melt the margarine, and saute the onions until they are translucent. Reduce the heat, and stir in the Garlic, until it begins to soften. DO NOT BROWN!
Stir in the Pepper, stirring until the margarine begins to activate the scent of the pepper. Probably the wrong phrase, but if you've ever added pepper to a bit of fat, you'll know what I mean.
Empty contents of skillet into biggest soup pot, set aside OFF HEAT.
In skillet [back on medium-high heat], brown 12 chicken thighs. As they brown and get about half done, pull them out and cut each thigh into bite-size pieces. Not too small, soup should be nice and chunky.
Add chicken and potatoes to soup pot, cover with water [+/- an extra 1/2 -3/4" on top], reduce heat and simmer until potatoes give up being lumpy and become soup.
Saving the hot milk to add at the end makes this soup friendly for those with lactose problems [I served 3 of those] and for people who like their soup umm, soupy [there were 2 of those].

Sounds delicious, doesn't it?

Oh, yes, and while I'm at it, HAPPY GROUNDHOG DAY!!!!