Thursday, May 24, 2012

Chicken Soup with Mini Ravioli's

Sometimes you just don't have all day to make homemade chicken soup.  This recipe is quick and easy but tastes like it's been simmering in the pot all day! 


2  bone in chicken breasts
2 Large cans of chicken broth ( 48 ounces each),   I use College Inn.
1 large onion chopped
4 large carrots peeled and cut on a bias
4 celery stalks cut on bias
4 Tbs Parsley minced
4 hard boiled eggs, peeled and chopped
Mini Ravioli's ( 2 cups )
Salt and Pepper to taste


Drizzle each chicken breast with olive oil, then season with salt , pepper then  sprinkle any other fresh herbs you have on hand.  This time I used fresh minced parsley, sage, thyme and rosemary.

Roast chicken breasts until fully cooked.  I use a meat thermometer and make sure it reaches 165 internal temperature.

Cool chicken and remove all the meat leaving it in chunky pieces.

Add broth to a large pot,  the cooked chicken, peeled chopped carrots, celery, 4 Tbs chopped parsley, 4 chopped hard boiled eggs.  Bring to a boil and then lower to simmer for approx 15 minutes until carrots are al dente.  Right before serving, return the soup to a boil, add the mini ravioli's.  They'll rise to the top when their done!       


Tuesday, May 22, 2012

You Call This Meatloaf ?


After years and years of disappointing meatloaf creations, I finally created one that is now my
 "go to" meatloaf.  .  The golden raisins, pine nut , fresh herbs and veggies put this meatloaf above and beyond any meatloaf you've ever made.  To assure that your meatloaf remains moist, do NOT over mix it. Mix it lightly and gently with your fingertips.

Serves 4-6 people.


  • 1 stalk Celery, Chopped
  • 1 whole Medium Onion, Diced
  • ½ cups Red Bell Pepper, chopped
  • 1 clove Garlic, Minced
  • 1 teaspoon Fresh Rosemary, Chopped
  • 1 teaspoon Fresh Thyme, Minced
  • 2 Tablespoons Fresh Parsley, Chopped
  • 2 whole Eggs, Slightly Beaten
  • 1-½ teaspoon Yellow Mustard
  • ¼ cups Ketchup
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Salt
  • ½ cups Light Cream
  • ⅔ cups Fresh Bread Crumbs
  • ¼ cups Golden Raisins
  • ¼ cups Pine Nuts
  • 2 pounds Ground Beef



Preparation Instructions

Preheat oven to 350 F.
In a large skillet over medium heat, saute the celery, onion and bell pepper until translucent, approximately 5 minutes. Add the garlic, rosemary, thyme and parsley. Saute for an additional 2 minutes. Remove this vegetable mixture from stove and let cool.

In a large bowl add the eggs, mustard, ketchup, Worcestershire sauce, salt and cream and whisk together. Gently add the breadcrumbs, raisins and pine nuts.
 Add the cooled veggie mixture and the ground beef. Gently mix everything together with your fingertips. Be careful not to over mix.
Grease one large loaf pan or 4 mini loaf pans. If using mini loaf pans make sure to divide evenly.
Bake at 350 F for approximately 45 minutes.

Printable Recipe

Monday, May 21, 2012

Sister Sandy's Hot Crab Dip

My sister Sandy shared this yummy dip recipe with me several years back. You won't have any leftovers with this one! 

1/2 cup sour cream
2 Tbs Mayo
8 ounces cream cheese softened
1 tsp horseradish
1/2 tsp dry mustard
1/2 tsp Worcestershire
1/4 tsp hot pepper sauce
1 Cup cheddar cheese
2 cans crab meat drained


Combine the first seven ingredients.
Gently stir in the cheddar and crab meat.
Spread in a pie plate. 
Sprinkle with paprika and bake at 350 degrees for 18-20 minutes.  Should be golden brown and bubbly.
Serve with crackers. crostini bread or cut veggies.

Lovell Lake Zucchini Pie

This is a great little zucchini pie,  perfect for breakfast, brunch, lunch or dinner.  This recipe was in the Lovell Lake Association cookbook a few years ago.    I don't know who submitted it, but it's a keeper and a great way to use up some of your summer garden zucchini.


4 Cups Zucchini- thinly sliced
1 Cup onion chopped
1/3 Cup butter
2 Tbs parsley chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 eggs well beaten
2 cups mozzarella
1 pie shell ( a frozen pre made shell works great, just make sure you thaw it first.  )
2 tsp mustard

Preheat oven to 375 degrees

In saute pan over medium heat,  cook zucchini and onion in butter for about 10 minutes until tender.  Stir parsley and seasonings into saute pan.    In a large bowl, blend eggs and cheese.  Combine with the veggie mixture.  Brush the pie shell with mustard.  Pour veggie mixture into pie shell and bake for 18-20 minutes,  until knife comes out clean.

Printable Recipe

My friend Jackie added garlic and topped it with fresh tomato's and panko bread crumbs!

Norma's Banana Bread

This is my mother in laws recipe for banana bread.  You won't find a better banana bread recipe out there!  It's super moist and flavorful with a walnut in every bite. You'll probably want to double the recipe, bake two, and stick one in the freezer for another time.  When ever I have bananas that have ripened or turned dark, I stick them in the freezer with the skins still on.  When I'm ready to make a banana bread I simply defrost them on the counter.  You won't even have to mash them because they thaw soft and ready to add to your batter!


  • 1 stick Butter
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • ⅛ teaspoons Salt
  • 2 whole Bananas
  • ½ cup chopped Walnuts

Preparation Instructions

Grease and flour your loaf pan.
Melt butter, add sugar and eggs, and beat until smooth.
Sift dry ingredients together and add to wet ingredients. Mix well.
Mash bananas in a seperate bowl, set aside. Chop walnuts and set aside. Fold bananas and walnuts into batter.
Bake at 350ºF for 1 hour.

                                                          Printable Recipe

Beat melted butter, sugar, and eggs.

Add dry indredients.

Beat until smooth.

Mix in bananas.

Fold in walnuts.

Grease and flour your pan.

Spread Batter in pan.

Bake in a 350 degree oven for 1 hour.

Cool for 10 minutes, remove from loaf pan and transfer to wire rack.

Mom's Apple Cake

Here's another one of my mom's famous recipes.  It's so simple to make, no sifting and you only use one bowl.  It's sure to be a crowd pleaser!   It'll be easy for you to tell how many times I've made this cake when you see the picture of my hand written recipe below.


  • 2 cups Flour
  • ¾ cups Oil
  • 2 whole Eggs
  • 1 teaspoon Cinnamon
  • 2 teaspoons Vanilla
  • 1 teaspoon Baking Soda
  • 1 cup Sugar
  • 1 pinch Salt
  • 3 cups Peeled, Chopped Apples
  • ½ cups Chocolate Chips
  • Powdered Sugar, For Dusting

Preparation Instructions

Beat all ingredients (except apples and chocolate chips) together. Fold in chopped apples and chocolate chips. Batter will be thick.
Bake 1 hour at 325ºF in a greased and floured springform pan. When cooled, release sides of pan and dust with powdered sugar

Printable Recipe

3 Cups peeled chopped apples ( about 4 large)

Add the first eight ingredients and beat until smooth.

Gently fold in the the apples and chocolate chips and spread into your prepared pan.

Cool for 15 minutes, run knife around edge and release side.

Dust with powdered sugar and serve!

Hedgehog Cookies

I had one of these cute little cookies in a small coffee shop in Whitefield NH.. They're a burst of flavor in every bite and are the easiest cookie I've ever made.  You can substitute the chopped dates with raisins and they are just as good. They are also gluten free


  • 1 cup finely chopped walnuts
  • 1/2 cup finely chopped dates       
  • 1 cup flaked coconut, divided
  • 1/2 cup packed brown sugar
  • 1 lightly beaten egg
  1. In a bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and the egg; mix well. Shape into 1-in. balls; roll in remaining coconut. Place on greased baking sheets. Bake at 350 degrees F for 12-13 minutes or until lightly browned. Remove to wire racks to cool.

Sunday, May 20, 2012

Pastichio ( Greek Macaroni)

Pastichio ( Greek Macaroni)
Printable Recipe
Uncovered 350 degrees for 30 minutes.

Here is a great recipe that I have modified slightly.  It was given to me 30 years ago by my Aunt Mary, which was given to her by a lovely Greek woman named Mrs.Valhouli.  Mrs Valhouli said the recipe had been in her family forever and I've always felt privileged that it had been shared with me.  It's a bit time consuming, but will be well worth your efforts!


  • 2 pounds hamburg
  • 2 tsp salt
  • 1/2 tsp of cinnamon
  • 3 Tbs chopped fresh parsley
  • 1/4 tsp pepper
  • 1 onion chopped
  • 4 Tablespoons butter for meat filling
  • 1/2 lb butter ( two sticks) for bechamel sauce
  • 1/4 pound butter ( 1 stick )  for pasta
  • 1/2 cup Tomato sauce
  • 1/2 cup water
  • 1 lb macaroni
  • 3-4 cups grated Parmesan cheese
  • 4 cups milk
  • 6 Tbs flour, 1 Tbs cornstarch
  • 4-6 egg yolks slightly beaten.

Prepare the bechamel sauce:

  • 1/2 lb butter melted
  • 6 Tablespoons flour- 1 Tablespoon cornstarch
  • 4 cups milk
  • 4-6 egg yolks slightly beaten  ( I use 5 )
  • 1/ tsp. cinnamon
  • salt and pepper

In a sauce pan melt 1/2 lb butter ( two sticks)  on low heat, whisk in the 6 Tbs. flour  and  1 Tbs. cornstarch.  Add the 4 cups milk.  Slowly add 5 eggs yolks. Stir constantly over low heat until thickened. Add the 1/2 tsp. cinnamon and season with salt and pepper to taste.

Prepare the meat filling:

In a skillet over medium heat, melt 4 Tbs butter, cook onion until translucent, add  2 lbs of hamburg and cook until no longer pink.  Drain the fat.  Add  1/2 cup tomato sauce, 1/2 cup water, and parsley.  Simmer until all the liquid is gone.  Set aside. 

Prepare the pasta:

Cook according to directions on box, drain.  Melt an additional 1/2 cup butter ( 1 stick)  and mix with the macaroni by hand.  Mix a handful of cheese.  Set aside. 


Grease 9x13 pan well, sprinkle with bread crumbs. Spread 1/2 macaroni and sprinkle with another handful of Parmesan cheese.  Put meat mixture over the pasta and spread evenly.  Put the rest of the macaroni on top and sprinkle with another handful or Parmesan cheese.  Pour the bechamel sauce and the rest of the  Parmesan cheese on the top. Spread evenly.   Bake in your greased 9x13 for 30 minutes until golden brown. 

 **Can be made ahead of time, just don't bake it.  Thaw and bake before serving.