Happy Birthday MOM

Its family time again . On this day we are celebrating my mothers 79th birthday. She is a wonderful woman, friend, and my play partner. My dad passed 17 years ago and since then she has become an independant, smart, strong lady. Dont forget she is a woman of the old days where the woman was just an extension of her husband.

She has just retired from her job of 40 years as a secretary at the elemntary school I attended and her grand children attended. She was the rock at that school everyone loved and still loves her. She prepares the lttle ones to receive first communion and every year bakes bread with them to celebrate the ocassion with them.

In recent times she has gotten a bit slower and cant do as much as she used to and I worry about her. She still lives in the house I was born and functions quite well on her own. We all try to make her life as easy as possible without taking away too much of her independence. She is the most stubborn woman I know (guess thats where I get it from) and she makes me crazy at times but I know she is just fighting to not become a burden to anyone.

Ok so we all got together at a lovely restaurant overlooking a golf course and the sound. It was a beautiful day. We laughed talked and just enjoyed each other. I love my family and know how blessed I am. I am a single woman with no children so I appreciate all my brother and sisters neices nephews and inlaws (who are not really inlaws as they have been a part of me for so long. )

I know she had a great time and that is all that really matters.

Here's to you Mom may you see another 79 years.

Never throw anyhting out

With me its all about using a food until there is nothing left. These days everything costs way too much to just throw it out. I keep morphing it into another dish. My mom had a 1/2 spiral ham the freezer that was left over from Easter holiday this year. She had taken it out of the freezer and defrosted it in the fridge but never used it. So sure it was bad, she was ready to throw it in the garbage. I took one look and after through inspection found it just as good as the day it went into the freezer for future use.
First I proceeded to slice all the meat off the bone. I sliced some to use for dinner this evening. The next was to take some and cut it into chunks and proceeded to make a beautiful Quiche Lorraine. Last but not least I used the bone to produce a hearty soup with carrots, celery, onion
and potato. I threw some small bow tie pasta in and another meal was born.
So there you have it on peice of leftover meat provided me with three lovely meals.
Try this techinque the next time you have a tired peice of anything. Just a little imagination in the kitchen can lead to wonderful results.
Until tomorrow eat well live well.

Happy Appys

Today its all about appetizers. I love these little bites. It means I can have a little bit of everything and more of some. Sometimes when dining out I order my meal just from the appetizer menu.
I cooked up these treats again served them at a party. Wow! I couldnt believe how fast they disappeared. Hope you're inclined to try them and enjoy them as much as my guests.

Cheesy Mushroom and Bacon Bites
4 oz Philadelphia Brand Cream Cheese, softened
2 tbsp. finely chopped onion
2 tbsp finely chopped mushrooms
1 tsp. milk
5 slices bacon, cooked and crumbled
1 tbsp. grated Parmesan cheese
¼ tsp black pepper
1 (8 oz.) can crescent rolls

Preheat oven 375°
In a sauté pan cook bacon until crispy. Remove from pan and drain on paper towels. Set aside to cool then crumble
In a bowl add softened Philadelphia Brand Cream Cheese, onion mushroom mixture, milk parmesan cheese, salt and black pepper and mix well.
Separate dough into 4 rectangles; firmly press perforations to seal. Spread about 2 tablespoons cheese mixture on each rectangle making an even layer. Sprinkle with crumbled bacon. Roll up starting at shortest end; seal. Cut each roll into 4 slices. Place cut side down, on ungreased cookie sheet.
Bake 12-15 minutes or until golden brown. Serve warm.
Yields 16 pieces

Until tomorrow eat well live well

Sweeeeeet Potato Tart

A delightful side dish sure to impress. Not only is it beautiful but it is made totally out of vegetables. The crust is made from layers of potato and parsnips peels. This “crust” is then layered with a creamy cheesy sweet potato filling and topped with more vegetables. This is delicious no one will guess how healthy it is for them. Virtually carb free and full of vitamins.

4 oz Philadelphia Brand Cream Cheese
8 oz. Brie cheese rind removed
2 large Sweet Potatoes
1 parsnip
1 tbsp dried sage
1 tsp ground nutmeg
2-3 tbsp Italian seasoned bread crumbs

Spray a 9” removable bottom tart pan with non stick cooking spray.
Remove skin from both parsnips & sweet potatoes
Peel enough strips of both sweet potato & parsnip to make crust for the tart.
Line the bottom of the tart pan with the sweet potato & parsnip peels alternating strips
and overlapping if necessary to cover the bottom and sides. Reserve enough peels to decorate top of the tart.
Sprinkle bottom of potato lined tart with bread crumbs.
Cut sweet potatoes and parsnip into chunks and place in a pot of water seasoned with salt, pepper one crushed garlic clove, pinch of sage and nutmeg.
Boil until fork tender. Drain reserving some of the liquid to use in mash if necessary.
With a hand held mixer on high speed whip sweet potatoes, parsnips, cream cheese, brie cheese, sage and nutmeg until smooth and creamy. Check for seasoning and re-season if necessary.
Spoon into tart pan and smooth out to create an even layer.
Decorate top in lattice like fashion with remaining peels and sprinkle with remaining bread crumbs.
Bake in a 350°oven for 20 minutes.
Remove from oven and cool in pan 10 minutes remove tart from sides of pan.
Place on a beautiful platter serve and enjoy.

Home Grown Vegetables

Fresh Garden Tomatoes. There is nothing better. Every year if I plant nothing else in my garden its 4 tomato plants and fresh basil. Iam assured of a meal even when there is nothing else in my fridge. All I need do is add a few slices of fresh mozzarella some garlic good olive oil and a peice of crusty bread and viola a meal is born. You can even forego the bread and mozzarella and still have a tasty meal.

Every year I choose a different type of tomato to grow. I've done beefsteak and plum, last year it was grape and cherry. This year I was a bit late getting my plants in the ground and all my favorite garden store had left were 4 heirloom plants. I love heirloom tomatoes so I jumped at the chance to try my hand at growing some.

This summer in NY was espically brutal as far a being hot and humid. We had practically no rain. It took a lot of effort to keep everything hydrated and healthy. I waited and waited for my first glimpse of tomatoes. They were small at first then finally they started to get bigger and bigger. Then it took what seemed like forever for them to ripen. Finally my beauties were ready to be picked and what I got were the most juicy and delicious tomatoes ever. While some heirloom tomatoes are not so pretty to look at I like to think they have character. That is part of their charm. When you slice into them the color is such a deep red orange you would never find in any grocery store. Just by looking at them you know they came freshly picked from the garden.

I am now picking about 4-5 tomatoes a day. Most I eat in a simply dressed salad. I have broiled them with a slice of melted mozarella for an absolutly delish appetizer. I have even parted with some and shared with friends and family.

I highly recommend growing your own tomatoes. The only bad thing is that when the season is over we have to go back to eating store bought tomatoes. It just isnt the same. If you are lucky enough to get more tomatoes than you could eat you can make homemade sauce. Freeze it and you'll be reminded of all your summer work for the rest of the year.

I am proud of my beauties they fed me well this season. Until tomorrow eat well live well

Family time

Today it was all about family. I spent a wonderful day at my younger sister, Patricia's, house. It was just our immediate family consisting of 20 people. That includes my 10 neices and nephews.

Most of us were there minus a few who were either working, living away from home or had other plans. It was really nice. I am fortunate enough to have two wonderful sisters whom I speak to and see on a regular basis. They are my best friends. I also have have a brother and while I don't talk to him as often as I like we both know the other is there and only a call away. My brother in laws well they are like my brothers since they have been a part of the family for so long. They are both good men, fathers and friends. My mom is a very big part of my life. She is getting older and maybe not as fast as she used to be but she and I play alot since my dear father passed 18 years ago and Im unattached free to do what ever I like.

About a month ago I became a Great Aunt. Its mind blowing as I dont feel old enough to be one of those. I remember my great aunts when I was a girl. They were wonderful and played a big part in shaping my life.I hope I can do the same for my great neice Gianna Lynn Rocco. She is the grand daughter of the same sister Patricia. Her son, my nephew Thomas is the proud father of this little beauty. She is the spitting image of her father and already the twinkle in his eye. The picture you see is that of 4 generations. My mom, my sister (patricia), her son Thomas, and his daughter Gianna. Again mind blowing and pretty special as far as I'm concerned.

I realize how blessed I am and try not to take my family for granted. They have always been there for me, supported me and cheered me on. I thank God every day for them because I know not every one is as blessed as I.

Family you gotta love them. I know I do.

Until tomorrow eat well live well.

Coffee Time Treat

It's all about dessert for some people. I know one woman in particular who will almost forego any meal just to get to the dessert round. Im a bit particular about how I use my calories but the dessert I feature today excites me becaue it incorporates one of my favorite things. COFFEE. Its esay to make and even faster to assemble. Hope you enjoy

This dessert came about out of my LOVE for coffee plus the fact I had nothing to serve some unexpected guests one evening. In Italy dessert can be a simple dish of vanilla ice cream drizzled with hot espresso coffee. This is my spin on that dessert.

8 oz. Philadelphia Brand Cream Cheese
8 oz. frozen whipped topping (thawed)
1 cup cold strong coffee (I used espresso)
3 tbsp sugar
3 tbsp espresso powder

In large mixing bowl whip cream cheese, coffee and sugar together until well blended.
Add whipped topping and blend until incorporated. Add espresso powder whip a minute more.
Place coffee mousse in Italian demi-tasse cups. Place in freezer for 15 minutes until it firms up just a bit.
Garnish with grated espresso bean a slice of orange peel and some coffee beans.