October 2020

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe

Are we ready for some Football?!!!

I may not get excited over the Superbowl, but the party menu for this week is a Home Run! – No wait, that’s baseball.  I’m not a football fan.  

A homemade sausage mix takes the place of cocktail franks.
Pigs in Sleeping Blankets


1 Tbsp. unsalted butter
1/4 cup minced shallot or onion
2 large garlic cloves, minced
3 Tbsp. panko breadcrumbs
3 Tbsp. milk
3/4 cup drained sauerkraut
1 Tbsp. Dijon mustard
3/4 tsp. caraway seeds (I used fennel seeds), toasted, lightly crushed
Salt and Freshly ground black pepper
8 oz. ground pork
1 sleeve frozen Puff Pastry dough
All-purpose flour, for dusting
1 large egg, beaten


Melt butter in a small skillet over medium heat.
Add shallot or onion and cook until soft, 4-5 minutes.
Add garlic and cook until fragrant, about 1 minute.  Let cool.
Combine panko and milk in a small bowl.  Let stand until milk is absorbed.
Squeeze any liquid from sauerkraut and coarsely chop.
Place in a medium bowl.  Add 1 Tbsp. Dijon mustard and caraway seeds.
Season with salt and pepper.
Add pork, onion, garlic and panko/milk mixture.  
Mix until just combined.


Line a baking sheet with parchment paper.
Roll out pastry on a lightly floured surface to a 14 x 10″ rectangle.
Cut lengthwise into 14 x 3-1/3″ strips (doesn’t have to be perfect).
Transfer sheets to baking sheet.
Using one-third of sausage filling and leaving a 1″ border at each end,
pat sausage to form a thin log of filling down the center of each strip.





Lightly brush edges with egg and fold pastry over sausage mixture to enclose.
Press pastry together to seal.  Fold seam under to ensure that sausage is tightly wrapped.


Cut small diagonal slits at 1″ intervals along top of pastries.



Brush top and sides with beaten egg; chill in freezer 30 minutes.
Do Ahead:
Pastries can be made 2 weeks ahead.
Cover tightly with plastic wrap, then foil and keep frozen.





Preheat oven to 425 degrees F.
Bake pastries (if frozen, no need to thaw) until puffed and light brown.
About 15 minutes.
Reduce heat to 350 degrees F.  Continue baking until sausage is cooked through
and pastry is golden and puffed, about 20 minutes.





Cut sausage rolls into 1″ pieces.
Serve with Dijon mustard for dipping.

~Slightly adapted from Bon Appetit

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe

Juicy pork chops, smothered with onions and topped with melted cheese. 

• 6 bone-in pork loin chops, about 1 inch thick
• 2 tsps. kosher salt
• 1/2 cup all-purpose flour, for dredging
• 3 Tbsp. extra-virgin olive oil
• 4 medium onions, thinly sliced
• 3 plump garlic cloves, sliced
• 6 oz. provolone, thickly sliced
• 1 cup white wine
• 1/3 cup grated Pecorino Cheese

Trim excess fat from the pork chops.  Season with salt.  Dredge lightly in flour. Heat olive oil in a heavy-bottomed ovenproof skillet over medium heat.  Brown pork on the first side, about 4 minutes, turn and brown the second side.  Remove the chop to a plate and keep warm. Scatter the onions and garlic in the skillet and season with remaining salt.  Cook the onions slowly scraping the bottom to mix the crust browned bit with the onion juices.  Preheat oven to 400 degrees F.  After the onions have cooked and are tender, push them to one side of the skillet; lay the pork chops back in and spoon the onions on top of each chop.  Lay the provolone slices over the onions. Turn heat to high, add the wine to the skillet (between the chops, not over them).  Bring to a boil.  Sprinkle about a tablespoon of pecorino on each chop and place skillet in the oven. Bake for 10 minutes, or until cheese is bubbling and crusty. Buon Appetito!

~Lidia Cooks from the Heart of Italy

Juicy pork chops, smothered with onions and topped with melted cheese. 

• 6 bone-in pork loin chops, about 1 inch thick
• 2 tsps. kosher salt
• 1/2 cup all-purpose flour, for dredging
• 3 Tbsp. extra-virgin olive oil
• 4 medium onions, thinly sliced
• 3 plump garlic cloves, sliced
• 6 oz. provolone, thickly sliced
• 1 cup white wine
• 1/3 cup grated Pecorino Cheese

Trim excess fat from the pork chops.  Season with salt.  Dredge lightly in flour. Heat olive oil in a heavy-bottomed ovenproof skillet over medium heat.  Brown pork on the first side, about 4 minutes, turn and brown the second side.  Remove the chop to a plate and keep warm. Scatter the onions and garlic in the skillet and season with remaining salt.  Cook the onions slowly scraping the bottom to mix the crust browned bit with the onion juices.  Preheat oven to 400 degrees F.  After the onions have cooked and are tender, push them to one side of the skillet; lay the pork chops back in and spoon the onions on top of each chop.  Lay the provolone slices over the onions. Turn heat to high, add the wine to the skillet (between the chops, not over them).  Bring to a boil.  Sprinkle about a tablespoon of pecorino on each chop and place skillet in the oven. Bake for 10 minutes, or until cheese is bubbling and crusty. Buon Appetito!

~Lidia Cooks from the Heart of Italy

Are we ready for some Football?!!!

I may not get excited over the Superbowl, but the party menu for this week is a Home Run! – No wait, that’s baseball.  I’m not a football fan.  

A homemade sausage mix takes the place of cocktail franks.
Pigs in Sleeping Blankets


1 Tbsp. unsalted butter
1/4 cup minced shallot or onion
2 large garlic cloves, minced
3 Tbsp. panko breadcrumbs
3 Tbsp. milk
3/4 cup drained sauerkraut
1 Tbsp. Dijon mustard
3/4 tsp. caraway seeds (I used fennel seeds), toasted, lightly crushed
Salt and Freshly ground black pepper
8 oz. ground pork
1 sleeve frozen Puff Pastry dough
All-purpose flour, for dusting
1 large egg, beaten


Melt butter in a small skillet over medium heat.
Add shallot or onion and cook until soft, 4-5 minutes.
Add garlic and cook until fragrant, about 1 minute.  Let cool.
Combine panko and milk in a small bowl.  Let stand until milk is absorbed.
Squeeze any liquid from sauerkraut and coarsely chop.
Place in a medium bowl.  Add 1 Tbsp. Dijon mustard and caraway seeds.
Season with salt and pepper.
Add pork, onion, garlic and panko/milk mixture.  
Mix until just combined.


Line a baking sheet with parchment paper.
Roll out pastry on a lightly floured surface to a 14 x 10″ rectangle.
Cut lengthwise into 14 x 3-1/3″ strips (doesn’t have to be perfect).
Transfer sheets to baking sheet.
Using one-third of sausage filling and leaving a 1″ border at each end,
pat sausage to form a thin log of filling down the center of each strip.





Lightly brush edges with egg and fold pastry over sausage mixture to enclose.
Press pastry together to seal.  Fold seam under to ensure that sausage is tightly wrapped.


Cut small diagonal slits at 1″ intervals along top of pastries.



Brush top and sides with beaten egg; chill in freezer 30 minutes.
Do Ahead:
Pastries can be made 2 weeks ahead.
Cover tightly with plastic wrap, then foil and keep frozen.





Preheat oven to 425 degrees F.
Bake pastries (if frozen, no need to thaw) until puffed and light brown.
About 15 minutes.
Reduce heat to 350 degrees F.  Continue baking until sausage is cooked through
and pastry is golden and puffed, about 20 minutes.





Cut sausage rolls into 1″ pieces.
Serve with Dijon mustard for dipping.

~Slightly adapted from Bon Appetit

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer!

I’m looking forward to making pickles, jams and of course, my simple pleasure – the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! – who needs a cookbook?  Enjoy!

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream



Cannoli Cream


1 cup Ricotta Cheese
1/4 cup confectioner’s sugar
1 tsp. vanilla
1 tsp orange liqueur (optional)
Pinch of cinnamon
1/2 cup heavy cream
1/3 cup mini chocolate chips plus more for garnish
Candied Orange Peel


4 cups fresh strawberries, washed, hulled and chopped
Wonton Wrappers
Canola oil
Confectioner’s sugar


Place ricotta, confectioner’s sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.





In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips.
Chill until ready to serve.


In a medium skillet, heat 1/4 cup oil until shimmering.
Cut wontons in half to make triangles.
Fry about 30 seconds on each side until lightly browned.
Transfer to paper towel.





When cool, sprinkle with confectioner’s sugar.





Fill dessert cups halfway with chopped strawberries.
Top with cannoli cream and garnish with chocolate chips and candied orange peel.
Serve with “cannoli” chips.
Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!


I’ve just entered the Foodie BlogRoll Recipe Photo Contest!


Click HERE to vote for my photo!!


 We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Sharing with: SusieQTPiesCafe