I LOVE anything Cherry! Sooooooo I found cherries on sale and bought extra, of course! I ran out of my strawberry jam, so how bout cherry jam! Sounds good to me 🤤

• 2 lb sweet cherries, pitted & chopped
• 3/4 cup sugar
• 1/2 tsp lemon zest
• 1 tbsp
• Lemon juice
• Pinch of salt

In a saucepan over high heat, stir together all ingredients until sugar is dissolved and it comes to a boil

Reduce heat to medium and simmer, stirring frequently, until mixture is slightly thickened. It will take 20-30 minutes

Remove from heat and cool

Place in jars and refrigerate for use

Submitted by G ♥️

This is an easy dinner to serve a family. A different alternative to a meat and pasta dish. It comes together in one pan and is easy to do.

• 2 tbsp oil
• 1 pkg pork tenderloin (about 1 1/2 lb), cut into bite-sized pieces
• 1 1/2 cups chopped onions
• 4 cloves garlic, minced
• 8 oz mushrooms, quartered
• 2 tbsp tomato paste
• 1 tsp lemon juice
• 1 15 oz can low sodium beef broth
• 1 tbsp paprika (I used hot Hungarian paprika)
• Salt & pepper, to taste
• 1 tbsp flour
• 8 oz sour cream
• 1/3 cup fresh flat leaf parsley, chopped
• 1 16 oz pkg egg noodles
• 4-6 tbsp butter

In a large skillet over med-high heat, sear the Pork in the oil. Add salt & pepper, to taste

Remove the pork and keep warm.

In the same skillet over med heat, sauté onions, mushrooms and garlic for about 3 minutes cooking out any liquid that seeps from the mushrooms. Season with salt & pepper

Stir in tomato paste and paprika for a minute or so

Add beef broth and lemon juice (salt & pepper if needed, to taste)

Simmer 5 minutes, then add pork back in

Combine flour with sour cream. Then stir into the pork mixture

Bring to a gentle boil, then simmer for 2 minutes

Add the parsley last reserving some for garnish when serving

At the same time as preparing the pork, bring a large pot of water with salt to a boil and cook the noodles according to pkg directions. Drain fully, return to same pot and add butter, salt and pepper, to taste and set aside

Place noodles in a dish and top with the pork mixture. Garnish with parsley and serve

Submitted by G ♥️

I’m continuing my flatbread obsession with my newest offering – Caprese style! A Caprese salad consists of sliced ripe tomatoes alternating with sliced fresh mozzarella cheese and fresh basil drizzled with good olive oil and salt. Delicious!

So I thought I’d turn it into a Caprese Style Flatbread in keeping with the other flatbreads I’ve presented previously on this blog. Flatbread lends itself to anything you want to put on it; both savory and sweet. So you can use your imagination as I have. 😊

The quantities of ingredients will depend on the size or quantity of the flatbreads you are using so I won’t have quantities for this recipe.

Start by spreading your homemade or favorite store-bought pesto sauce on top of the flatbread. Be generous as you would be with tomato sauce on pizza.

Then place ripe, juicy tomatoes sliced about 1/4 inch thick all over the top. Season the tomatoes with salt & pepper.

Top with cheese. I didn’t have any fresh mozzarella today so I used what I had – a combo of grated mozzarella and provolone. Be as generous as you like with the cheese.

Bake in a preheated 400 degree oven for about 10-15 minutes or until cheese melts and starts to brown.

That’s it!! Delicious – better than take- out!

Let me see your ideas too. 🥰

Submitted by G ♥️

I love a “dump and mix” recipe and this is a good one! Perfect for a Spring get together like Mother’s Day which is coming up fast! This is very easy to prepare and very tasty. So if you are looking for something different to add to your recipe box as I always do; give this one a try! And don’t forget to share it with mom 💐

• 1/3 cup lemon juice
• 4 scallions, sliced thin
• 1 tbsp mayonnaise
• 1/2 cup oil
• Salt and pepper, to taste
• 1 16 oz pkg Brussels Sprouts, very thinly sliced ( I used a mandolin, but watch your fingers! )
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup diced cheese of your choice ( I had Provolone today )

In a medium bowl, combine the lemon juice and scallions. Let stand for 5 minutes

Whisk in the mayonnaise til well combined

Slowly whisk in the oil until emulsified

Add a generous amount of salt & pepper to taste

Add the Brussels sprouts, cranberries, almonds and cheese. ( I told you it was a “dump and mix” recipe! )

Toss to combine and serve!

Submitted by G ♥️

This is a quick and tasty side dish – or a delicious main course for a vegetarian.

• 1 head of cauliflower, rinsed and sliced thickly
• Salt and pepper, to taste
• Olive oil
• Garlic powder
• Oregano

Place the cauliflower slices on a foil-lined baking tray (spray foil with olive oil.) Sprinkle liberally with seasonings. Drizzle with additional olive oil.

Bake @375° for about 35 minutes. Turn slices over, drizzle a little more oil and add a dash of the seasonings, and bake for an additional 30 minutes, or until tender and toasted.

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Submitted by L: 👩🏻‍🍳

• 1/2 cup oil
• 1 Tablespoon water or milk
• 2 eggs
• 1 box cake mix (2-layer size package), any flavor

Add oil, water, and eggs to half the cake mix; blend well. Add remaining cake mix; blend well. Add chopped nuts, coconut, or chocolate chips to batter if you wish. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 375° oven for 10-15 minutes.

I used Devil’s Food Cake Mix with no add-ins. Super-easy!

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Submitted by L: 🍪

These treats are typically found on a Saint Joseph’s Day table. This recipe is was dictated to me by my late Aunt Betty, who rarely wrote her recipes down, but was able to rattle them off from memory upon my frequent requests. (She and my mom would have scolded me for not making these dough balls smaller, but my time was limited, so they are just a little bigger than what most people are familiar with. No flavor was sacrificed, promise!)

I used my handy Presto Fryer to make sure the temperature of the oil was consistent, but Struffoli can be prepared on a stovetop just as successfully. You may be able to ascertain from the photos that the frying process was done on my patio under the Western New York sunshine. And… in case you’re wondering, I used canola oil.

Once the oil reached the right temperature, I tossed in a couple of pieces of dough to test the cooking time. They cook very quickly, so keep a close eye to make sure they don’t burn.

Stuffoli

• 3 large eggs
• 1 tablespoon butter, softened
• 1 teaspoon sugar, plus 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon orange zest
• 1 cup honey
• 3/4 cup colored sprinkles
• Vegetable oil for deep frying

Whisk together eggs, butter, 1 teaspoon sugar until foamy. Add baking power and flour. Work the mixture into a soft dough with your hands. Divide dough into four pieces. On a floured surface, roll each piece into a rope about the width of your index finger, and 12 inches long. Cut the ropes into 1-inch pieces. Toss the pieces with enough flour to dust them lightly. Shake off excess flour.

Heat oil to 375 degrees in a deep fryer. Fry the stuffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain.

Combine the honey, orange zest and the 1/2 cup sugar in a large saucepan over low heat, stirring until the sugar has dissolved. Keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands.

Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Break off desired number of pieces with hands to eat.

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Thanks to my dear friend Cheryl Chambers for reminding me to post this recipe. Here you are, Chery! Buon Appetito!

Submitted by L: 👩🏻‍🍳

This is a dish frequently served on March 19th – Saint Joseph’s Day. My mom prepared many a specialty-laden table honoring this saint – a Sicilian tradition. The dish is representative of “La Cucina Povera” of Sicily. In fact, the toasted crumbs are kind of a poor man’s cheese.

Pasta Con Le Sarde 

• 1/2 cup white wine
• 1-1/2 ounces golden raisins
• Pinch of saffron (optional) I used turmeric for the rich color.
• Olive oil
• 1/2 teaspoon ground fennel seed
• 1/2 cup breadcrumbs
• salt and pepper
• 1 cup minced, peeled, cored fennel bulb (keep fronds)
• 1 cup minced onion
• 2 small can oil-packed anchovy fillets
• 4-5 cans oil-packed sardines
• 1/4 cup pine nuts
• 1 pound bucatini pasta

• Heat wine; add raisins and saffron (or turmeric)
• Heat olive oil; add ground fennel; cook until fragrant – about 25 seconds
• Add breadcrumbs and cook, tossing until toasted. Set aside.
• Bring large pot of water to boil for the pasta.
• Mince the fronds of the fennel. Set aside for garnish.
• In large skillet, heat olive  oil; add diced onion and diced fennel bulb. Cook until tender – about 15 minutes. I removed the pan from the heat, covered it,  and let it sit about 20 minutes.
• Add wine, raisins, saffron (turmeric) and cook gently, scraping the bits from the pan; cook until the wine evaporates.
• Add the pine nuts and stir for about 3 minutes.
• Add the sardines and heat through.
• Cook the pasta al dente and reserve at least 1 cup of the liquid. 
• Toss the drained pasta in the sauce; add generous amount of olive oil and a small amount of the water.
• Adjust the moisture of the pasta using the reserved water.
• Serve the pasta garnished with the toasted crumbs and a few of the fresh fennel fronds.

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Viva San Giuseppe!

Submitted by L: 🐟

If you are following this blog, you know I love a good Flatbread. Here’s another installment in my Flatbread series…

• 1 onion, sliced
• 1 bunch asparagus, cut into 2 inch pieces
• 3 cloves garlic, minced
• 1 tbsp oil
• Salt & pepper, to taste

Sauté these ingredients in the oil til softened. This amount will make 2 flatbreads

The next ingredients are for 1 Flatbread, so just double if you are making 2

• 1 flatbread
• 1/2 cup tomato sauce or as much as you like
• Dried oregano, to taste
• 6 slices of provolone cheese
• Grated Parmesan cheese, to taste

Spread tomato sauce on the Flatbread. Sprinkle with oregano. (You can add some red pepper flakes if you like it spicy)

Cover with the provolone cheese.

Place the asparagus mixture evenly over the cheese.

Dust the top with Parmesan cheese.

Bake in a 400 degree oven til cheese is melted and beginning to brown. About 7 – 10 minutes, just keep an eye on it.

Submitted by G ♥️

I do enjoy a delicious baked good for breakfast. A family trait. My toddler daughter was once told she had a sweet tooth! She quickly replied “all my teeth are sweet!” 😂 So naturally I love to find new recipes to indulge my craving! Here is one you can easily bake up from ingredients you probably already keep in your pantry and fridge! Quick, easy, warm and delicious! So grab your coffee and try this one if you have some sweet teeth too!

Preheat oven to 350 degrees. Spray a 12 count muffin tin with non-stick baking spray (baking spray has flour in it)

• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp salt plus a pinch for the crumble
• 1 1/2 cup flour plus 2 tbsp for the crumble
• 2 tbsp butter
• 2 tsp cinnamon
• 1/2 cup packed brown sugar

In a large bowl, combine the sugar, oil, egg and vanilla. Then stir in the milk and set aside.

In a medium bowl, whisk together 1 1/2 cups flour, baking powder and 1/2 tsp salt.

Add the dry ingredients to the wet ingredients and whisk together thoroughly.

Fill muffin cups 3/4 full and set aside.

Melt the butter in the same mixing bowl used for the dry ingredients. Stir in the cinnamon, 2 tbsp flour, pinch of salt and the brown sugar. Mixture will be crumbly. Sprinkle evenly over all of the muffin batter.

Bake for 15-20 minutes until set and golden brown. Remove from pan and cool on wire rack.

Note: you can also make a tin of 36 mini muffins or an 8” x 8” square coffee cake with this recipe. Just adjust the baking time.

Submitted by G ♥️