Ctozzi's profile page
Recipes
Peanut Butter 'n' Banana Bread
By ctozzi
1. In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 ripe large bananas, mashed (1 cup)
- 1 cup milk
- 3/4 cup chunky peanut butter
- 3 tablespoons cooking oil
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- 1 cup milk
- chocolate pieces
- Finely chopped peanuts (optional)
- Miniature semisweet chocolate pieces (optional)
- Peanut Butter Frosting: Yield: About 1/2 cup.
- 3 tablespoons chunky peanut butter
- 2 tablespoons margarine or butter
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Pumpkin Cupcakes
By ctozzi
Preheat oven to 350 degrees F (177 degrees C)
- 1 1/2 cups (195 grams) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (75 grams) solid packed, canned pumpkin puree
Kentucky Fried Chicken Secret Macaroni Salad
By ctozzi
The only thing missing was the secret recipe chicken and the styrofoam containers to put it in! Just like the real ...
- 8 Oz of elbow macaroni
- 2 Ribs celery minced fine
- 1/4 cup thinly diced carrots (very thin!)
- 1 tablespoon Dry minced onion
- 1/3 cup Diced sweet pickles
- 1 1/2 cups Miracle Whip
- 1/2 cup Hellmans Mayonaise
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1 teaspoon sugar
- salt to taste
Chocolate-Ricotta Icebox Cake
By ctozzi
1.Prepare pan: Remove sides from a 9-inch round springform pan (see note, below)
- Nonstick cooking spray
- 14 ounces semisweet chocolate (do not use chips)
- 2 containers (15 ounces each) part-skim ricotta cheese, room temperature
- 3/4 cup heavy cream
- 1 package (9 ounces) chocolate wafers (about 44 cookies)
Dried Tomato and White Bean Dip
By ctozzi
1. In a food processor or blender, combine one can of beans and the lemon juice
- 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained
- 2 tablespoons lemon juice
- 1 cup sliced green onions
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup bottled oil-packed dried tomatoes, drained and finely chopped
- 1/4 cup water
- 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Several dashes bottled hot pepper sauce
- Assorted crackers
Chocolate-Pistachio Phyllo Rolls
By ctozzi
1. Preheat oven to 350 degrees
- 6 ounces semisweet chocolate, coarsely ground in a food processor
- 1/3 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1 cup shelled salted pistachio nuts, coarsely chopped
- 6 sheets phyllo dough (12 by 17 inches each), thawed if frozen
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon confectioners' sugar
Jalapeno Cheese Sauce
By ctozzi
In a small sauce pan, melt butter over medium heat
- 1 T unsalted butter
- 1 T flour
- 3/4 cup milk
- 1 clove garlic, finely grated or minced
- 1 jalapeno pepper, finely minced
- 1 cup Colby Jack cheese
- 1/2 -1 tsp cayenne pepper
Blueberry Lemon Cheesecake Cupcakes
By ctozzi
Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth
- Cupcake Ingredients:
- 1.5 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
- 3/4 cup granulated sugar
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 2 teaspoons lemon juice
- 3/4 cup fresh or frozen blueberries, thawed
- Cheesecake Filling Ingredients:
- 8 ounces (227 grams) cream cheese, room temperature
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Lemon Buttercream Frosting Ingredients:
- 1/2 cup crisco (white) shortening
- 1/2 cup butter, softened
- 4 cups confectioner’s sugar
- 1/2 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
- 1/2 teaspoon imitation almond flavoring
- 1/2 teaspoon imitation butter flavoring
- 1 tablespoon lemon juice
- lemon zest, if desired
- 2-4 tablespoons sweet milk for thinning
- 4-5 drops yellow food coloring
Involtini alIa Benedettina - (Sicilian Veal Rolls)
By ctozzi
I. For filling, put bread crumbs into a mixing bowl and sprinkle with 1/4 cup water
- FOR FILLl G:
- 1 cup fresh bread crumbs
- 1 small yellow onion, peeled and finely chopped
- 1 cup packed grated mozzarella cheese
- 1 egg
- Salt and freshly ground black pepper
- FOR INVOLTINI:
- 18 2 -oz. pieces veal scaloppine
- Salt and freshly ground pepper
- 6 thin slices boiled ham) cut lengthwise into 18 1 '/2"-wide strips
- Extra-virgin olive oil
- 1 small yellow onion, peeled and finely chopped
- 2 heaping tbsp. tomato paste
- 1 small sprig fresh rosemary
- Flour
Red Velvet Cheesecake
By ctozzi
CAKE Preheat oven to 350°F
- Red Velvet Cake
- : Bright red and moist with delicious flavor
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup full fat buttermilk, room temperature
- 2 tbs red food coloring (one bottle)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- Cheesecake
- : Richand creamy New York style
- 32 oz cream cheese
- 16 ozs sour cream
- 2 cups sugar
- 2 teaspoon vanilla
- 6 eggs