Tour of Italy

Hope you enjoyed today's show! Let us know how your Italian feast goes. We would love to hear from you! Below are today's recipes. Remember that each recipe serves 8-10 people. So, invite your friends over, and let your kids be proud that they were able to help prepare a meal for company!!!

Sundried Tomato Bruschetta

1 baguette

1 jar Sundried Tomato Pesto (We used Classico brand, found near the spaghetti sauce in your grocery store.)

1 (12 slice)pkg. Provolone cheese

Have your grown-up helper slice the baguette into approximately 20 slices. Place 1 heaping teaspoon of pesto on each slice of bread. Break cheese slices into quarters. Top with 2 pieces of provolone cheese. Broil on high for 3-5 minutes, or until cheese begins to turn golden and bubbly.

Caesar Salad

2 bags chopped romaine lettuce

1 bag garlic cheese croutons

4 oz. fresh parmesan cheese, shredded

Your favorite Caesar dressing

Toss first 3 ingredients. Pour Caesar dressing to taste.

Stuffed Shells

1 (32 oz.) container part-skim ricotta cheese

1 1/2 c. mozzarella

1 c. fresh parmesan cheese, grated (plus additional for topping)

1 Tbsp. Italian Seasoning

1 tsp. salt

2 eggs

1 (2lb.) jar spaghetti sauce (your favorite)

1 box jumbo pasta shells

1 (10 oz.) box frozen spinach, thawed and patted dry

Have your grown-up helper boil shells for 14-15 minutes. Drain and rinse under cool water to stop cooking process. Pour 1 cup spaghetti sauce in a 9x13 baker.

Meanwhile, mix ricotta, mozzarella, parmesan, Italian seasoning, salt, and eggs thoroughly. Separate mixture into 2 halves. Add spinach to second half of mixture.

Fill halve your shells with cheese mixture and place in 9x13 baker. Top with 1 cup spaghetti sauce and parmesan cheese to taste. (You can top with mozzarella, as well.) Repeat steps in second 9x13 baker with spinach mixture. (You can use browned ground beef or Italian sausage instead of spinach, if you prefer.)

Bake at 350 degrees for 30 minutes, or until heated thoroughly.

Tiramisu Pudding Parfait

1 cups milk

1/4 c. instant coffee granules (You may use 1/8 cup if you desire a less strong coffee taste.)

1/4 c. sugar

1 (8 oz.) container Cool Whip

2 boxes Cheesecake flavor instant pudding (8 servings total), plus ingredients to make pudding

16 Ladyfingers (Need 2 cookies per parfait.)

Semi-sweet chocolate chips

Mix 1 cup milk with instant coffee granules and sugar until coffee and sugar are dissolved. Mix in container of Cool Whip. (Mixture will be runny.)

In a separate bowl, prepare pudding according to package directions. Chill in refrigerator.

Break Ladyfingers into quarters. Place 4 pieces in bottom of parfait glass. Add 1/4 cup. coffee Cool Whip mixture. Next, add 1/4 cup pudding. Top with shredded chocolate chips as desired. Repeat layers one time. Refrigerate for at least 30 minutes prior to eating. (This allows the cookies to absorb some of the coffee mixture. Enjoy!

Delicious Desserts

Today's radio show was all about delicious desserts you can make with kids in the kitchen. Our first recipe with Double Chocolate Chip Cookies. We hope you love it!














Double Chocolate Chip Cookies

1 box (20 oz.) Ghirardelli Chocolate Chip Cookie Mix
1 egg
1 stick butter, softened
1/4 cup cocoa

Preheat oven to 375 degrees. Blend eggs and butter in bowl until smooth. Add cookie mix and cocoa.

Stir until thoroughly incorporated. (We recommend using an electric mixer. This is not a very wet mix, so it can be hard for the child or grown-up helper to mix thoroughly - although I usually do it by hand. =) I hate the extra dishes!) If using a mixer, this will take about 1 1/2 minutes.

Spoon 2 heaping tablespoons of dough onto cookie sheet. This recipe yields approximately 1 dozen large cookies. Bake for 12-14 minutes. Let cool on a cooling rack. Then enjoy!!!

Our second yummy recipe was Mini Caramel Chocolate Cheesecakes. Yummy!















Mini Caramel Chocolate Cheesecakes
**Note: We forgot something!!! On our radio show, we forgot to tell you that we added 1 egg to the cream cheese mixture. We have included it in the below recipe.**

Crust
2 T. butter, melted
5 graham cracker sheets
1/8 c. sugar

Cream Cheese Mixture
2 pkgs. (8 oz.) cream cheese, softened
1 egg
1 tsp. vanilla
1 tsp. lemon juice
1/4 c. sugar


24 Rolos candies

Preheat oven to 350 degrees. Spray mini-muffin pan with non-stick spray (like Pam).

Meanwhile, melt 2 tablespoons butter. Place 5 graham crackers in ziplock bag and mash until crumb consistency. Mix melted butter, crushed graham crackers, and 1/8 c. sugar. Put approximately 1 teaspoon in each muffin tin and press down.

In large bowl, mix softened cream cheese with vanilla, lemon juice, and 1 egg. Once consistency is smooth, mix in 1/4 cup sugar. In your electric mixer, pour 1/2 cup heavy whipping cream. Start at low speed, increasing to highest speed. Mix until heavy whipping cream has consistency of whipped cream, approximately 1-3 minutes. Fold whipped cream into cream cheese mixture.


Place 1 unwrapped Rolo candy in the center of each muffin well. Do not push into crust; let rest gently on top of crust. Pour approximately 1 tablespoon of cream cheese mixture over the top of the Rolo. (Cream cheese mixture will be taller than muffin pan well.)

Place in oven for 25 minutes, or when edges are just starting to become golden. Remove from oven and allow to completely cool on cooling rack. Enjoy!!!














Join us on BlogTalkRadio next Friday when we talk about creative breakfast ideas. And check back on this site on Mondays and Wednesdays for new recipe ideas! In the meantime, go make some memories in the kitchen with your kids!!!