Wax Paper Cereal Bags

No, not a recipe, but a thrifty kitchen tip! 

Don't toss out those empty wax cereal bags with the boxes. Recycle the bags by shaking out the crumbs, pressing them flat, and saving them in an empty cereal box for many one-time disposable uses around the kitchen. Less dishwashing to do, and fewer rolls of wax paper to purchase.

Cut scones into wedges on them. 
Pound chicken breasts flat inside them. 
Toss shake-and-bake type foods in them to coat with seasonings.  
Pack sandwiches in them for lunches.

Cinnamon Scones

Oh, so good served fresh from the oven with a hot cup of coffee!

3 cups biscuit baking mix
1/4 cup sugar
1/2 cup vanilla yogurt
1/3 cup milk
1 T. vanilla extract
1 cup cinnamon chips
cinnamon-sugar

In a large bowl, combine biscuit baking mix, sugar, and chips. 
In a small bowl, whisk together yogurt, milk, and vanilla.
Stir liquid ingredients into dry ingredients just until moistened.
Shape dough into a ball, dusting with flour as needed.
Remove dough from bowl. 
Pat dough into a 9-inch circle on a floured cutting board.
Sprinkle generously with cinnamon-sugar.
Cut into 8 wedges. (I use a pizza cutter.)
Place wedges on an ungreased baking sheet. 
Bake at 375 degrees for 25 minutes, until golden.

8 scones

Italian Baked Pork Chops

Easy to prepare, super tender and moist, and absolutely mouth-watering. To cook a 2-4 lb. pork tenderloin instead of chops, increase baking time to 3 hours.

1-1/2" thick boneless pork chops
sage
rosemary
marjoram
garlic salt
onion salt

Place a large sheet of heavy duty foil on a large baking pan.
Place chops on foil.
Sprinkle chops generously with seasonings.
Wrap chops with foil; crimp edges to seal chops inside.
Without preheating oven, bake at 350 degrees for 1-1/2 hours.

Philly Chicken Subs

This warm sandwich is loaded with flavor.

4 whole wheat sub rolls
1 boneless, skinless chicken breast half, sliced into small, thin strips.
2 tsp. olive oil
half an onion, sliced
1 sweet red bell pepper, julienned
salt and freshly ground black pepper
4 slices provolone cheese
mayonnaise

Place split buns, cut sides up, on a large baking sheet.
(Line pan with foil for easy clean-up.)
In a large skillet, heat oil over medium-high heat.
Saute chicken, onion, and peppers in oil until nicely browned.
Salt and pepper to taste.
Spoon mixture onto bun bottoms.
Top mixture with cheese slices.
Place under broiler a minute or two, just until cheese melts.
Remove from oven.
Spread toasted bun tops with mayonnaise.
Place bun tops on sandwiches.
Serve warm.

4 servings

Stufato

This chunky Italian beef stew (stoo-FAH-toe) is wonderful served over a bed of hot, buttered noodles in cool weather. Prepare as directed below in a slow cooker, or slow-simmer on the stove top partially covered in a dutch oven for an hour, adding just enough water to completely cover the meat and vegetables.

2 lbs. cubed beef
1 Tbsp. olive oil
2 med. yellow onions, chopped
1 bay leaf
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. pepper
8 oz. tomato sauce
1/4 cup cider vinegar OR dry red wine
2 cloves garlic, minced
4 carrots, sliced
4 ribs celery, sliced
half a head of cabbage, chopped

Brown beef in olive oil in skillet over medium-high heat; drain.
Combine beef and remaining ingredients in slow cooker.
Cover and cook on low setting for 8 hours.
Serve with buttered noodles if desired.

Serves 4-6

Pasta Fagioli

This traditional Italian pasta and bean soup will warm you up on a chilly day.

1 lb. sweet Italian sausage
32 oz. less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (2 medium)
14.5 oz. can stewed tomatoes, UNdrained
1 tsp. dried basil
1 tsp. dried oregano
15 oz. can dark red kidney beans, rinsed and drained
1/3 cup shredded Asiago cheese

Heat a large saucepan over high heat.
Add sausage; cook 2 minutes stirring constantly.
Add broth and pasta; bring to a boil.
Cover and reduce heat; simmer 4 minutes.
Add zucchini and tomatoes; bring to a boil.
Cover and reduce heat; simmer 2 minutes.
Stir in basil, oregano, and beans.
Cover and simmer 3 minutes.
Ladle into bowls and sprinkle each serving with cheese.

Serves 5

Microwave Chocolate Pudding

This is my family's absolute favorite lunch-time dessert... silky smooth and not too sweet.

1/4 cup sugar
1/4 cup unsweetened cocoa
1/4 cup cornstarch
3 cups milk 
1 tsp. vanilla extract

Whisk together sugar, cocoa, and cornstarch in a large microwaveable (Pyrex) mixing bowl.
Whisk in milk until smooth.
Microwave on high 3 minutes.
Stir well with a whisk.
Microwave on high 3 minutes (again).
Stir well with a whisk.
Microwave at 70% power for 1-1/2 minutes or until thickened.
(Do not overcook! If this explodes in the microwave it isn't pretty. I know.)
Stir in vanilla extract.
Spoon into serving dishes and serve warm or cover and chill thoroughly.

Serves 4

Italian Garden Skillet

A tasty way to cook up those garden fresh zucchini and squash in a jiffy.

1/4 cup chopped onion

1 Tbsp. butter

2 or 3 medium zucchini, halved lengthwise then cut into 1/4" thick slices

2 or 3 medium yellow summer squash, cut into 1/4" thick slices

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. dried basil

1/4 tsp. pepper

3 Roma tomatoes, cut into wedges (or a few grape or cherry tomatoes, halved)

2 Tbsp. grated Parmesan cheese

In a large skillet over medium-high heat, saute the onion in butter for one minute. 

Add the zucchini and squash; cook until crisp-tender, about two minutes. 

Stir in the salt, garlic salt, basil, and pepper. 

Cook two minutes longer, stirring occasionally.

Remove from heat.

Place tomatoes on top of hot veggies; cover for two minutes.

Serve immediately and sprinkle with Parmesan cheese.  

Serves 4-6

How to say "cibi deliziosi"

chee-bee   day-lit-see-OH-zee

It's Italian!

Peperonata

Let's start with an authentic Italian sauce recipe given to me by my Italian mother-in-law. She used all fresh ingredients, but I take a short-cut using frozen vegetables. Either way it's delicious. Freezes well, too.

2 Tbsp. butter
2 Tbsp. olive oil
8 oz. tomato sauce
1 clove garlic, minced
2 Tbsp. red wine vinegar
1 tsp. vegetable bouillon
2 - 16 oz. packages frozen pepper and onion stir-fry mix
hot, cooked rice or pasta

Melt butter in a large pan.
Add the olive oil, tomatoes, garlic, vinegar, and bouillon.
Bring to a boil
Stir in the pepper and onion mix.
Bring to a boil.
Simmer about 30 minutes, stirring occasionally, until creamy.
Serve over hot, cooked rice or pasta.

Serves 4-6