Frankie and the girls; Ashlee 8 yrs. old and Hailey 6 yrs. old “love” ravioli; but like to ‘experiment’ with sauces. Here is a delighful sauce that they prepare to serve with ravioli; however, I have prepared it to serve as a Dip for my guests at holiday events and got huge raves.

                         Try this with your family.

Ingredients:

1 pkg. frozen ravioli; cook according to package directions.

4 tbs. olive oil

2 lbs. white mushrooms, washed, finely diced

2 onions, finely diced

2 tbs. Italian seasonings

1 tsp. salt

1 15 oz. can stewed tomatoes, with liquid

1 16 oz. can Black beans, drained, rinsed

1/2 cup Parmesan cheese, grated

Crushed red pepper  * optional; excellent for dip *

Directions:

Heat oil in large skillet; medium heat.

Add mushrooms, onion, Italian seasonings, and salt.

Saute until mushrooms and onion are soft and fragrant; about 10 minutes.

Stir in tomatoes; beans and cheese; mixing well; heat for 4-6 minutes.

Serve over hot ravioli.

Garnish with additional cheese and crushed red pepper to taste.

Note: If using for dip, in food processor, mash black beans;  add crushed red pepper in with tomatoes and beans; simmer until most of the liquid is absorbed; serve with sturdy chips or crackers.

         My grand daughters love Holloween. So this time of year, my son Frankie prepares as many meals as possible with ‘Pumpkin’ as one of the ingredients. This breakfast is the ‘Treat of the Day’ every Holloween morning. It can be served as a dinner also, useing a waffle iron, accompanied with baked ham and a salad of fresh greens, orange and apple slices and walnuts, use a sweet/sour dressing.  Ashlee measures all of the liquid ingredients, “Hailey makes such a mess!”, quote, unquote. Hailey measures all of the dry ingredients, (still makes a bit of a mess), Frankie blends and cooks the pancakes. The girls share in the salad preparation and fixing the table.

Don’t allow the list of ingredients deter you, it’s all very easy and so delicious. Happy Pumpkin Day to all of you!

Ingredients:

2 cup whole wheat flour

1/3 cup sugar

1 tbs. cornstarch

2 tsp. baking powder

1/2 tsp salt

2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg

3 large egg whites   ( store two egg yolks in sepeate bowl, discard the third)

1 1/2 cups low fat buttermilk, shake very well

1/2 cup canned pumpkin

2 tbs. vegetable oil

Cooking spray or butter

Directions

In a glass bowl, add together, flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Mix to blend well. Set aside.

In another bowl, whisk together, egg yolks, buttermilk, pumpkin, and vegetable oil. Continue to whisk until completely smooth texture.

Add flour mixture with pumpkin mixture, whisking until well blended and smooth.

Whip egg whites  for 2 minutes, ( makes soft, but not stiff peaks).

Gently add and stir into pumpkin batter to blend, gently.

Coat pancake griddle with vegetable oil spray. Spoon batter to form pancakes.

When bottom of cake is golden brown, flip, cook till golden brown. Remove to a warming platter, until all of the pancakes are done.

Serve with a dab of butter, syrup amd fresh fruit or fruit yogurt.

Note: Left over pancakes can be frozen for up to 2 months in an air-tight plastic container. For easy removal, place a piece of waxed paper between each pancake.

             To make an intersting lunch, spread peanut butter and sliced banana on one pancake, top with anothe pancake, wrap tightly in plastic wrap. Add yogurt and small bowl of fresh fruit.

      When I lived in Italy, I had the pleasure of experiencing some of the greatest food in the world. Upon returning home to the states, I wanted to prepare some of those same dishes, but, without all of the time and work involved.

I’ve passed this recipe down to my son Frankie; who now prepares it with his daughters.

Ingredients:

1 pkg. baby spinach leaves, washed, stems removed, dried.

1 purple onion, thinly sliced

1 14oz. can artichoke hearts, drained, rinsed, quarted

1 can black beans, drained, rinsed

8 oz. baby carrots, washed, sliced

1 can green beans, drained rinsed

2 plum tomatoes, washed, cut into wedges

1/2 cup walnuts, chopped

8oz. Tuscan style Italian Dressing, low-fat

Directions:

In large strainer, pour black bean and green beans; rinse

Add quartered artichokes, rinse with beans.

Add sliced carrots, rinse again, shake out excess water.

In large salad bowl, place spinach, onion, and rinsed vegetables, toss well.

Transfer portions to salad plates, drizzle dressing to coat, garnish with tomato wedges and walnuts.

       Frankie prepares this sauce to top over Brussels sprouts and broccoli for the girls. I like it over chicken, pork and as a dip for raw vegetables.

Ingredients:

1 cup mayannaise, low-fat

1/2 cup honey

1 tbs. white vinegar

2 tbs. soy sauce

2 tsp. fresh ginger, minced

2 tsp. sesame oil

1 tsp. crushed red pepper * or to taste, may omit *

Directions:

In air-tight container, combine all ingredients; refrigerate for 30 minutes.

To serve, mix sauce; spoon over food.

                    Everyone knows the benifits of dates, but how many of us really eat them? Frankie,  always in search of ways to provide healthy foods for Ashlee, 8yrs. old and Hailey, 6 yrs. old, recently read an article in ‘Parents’ magazine about ways to serve up dates to children. Here is a No-Bake cookie idea that he prepared with the girls. They loved it. I’m sure your family will also.

Ingredients:

1 8oz. pkg. Dates, chopped

1 stick butter

1 cup sugar

1 egg

1/2 cup pecans, chopped  * or nuts of choice *

2 cups crispy rice cereal  * I used raisin bran *

1 cup powdered sugar, in a shallow dish

Directions:

In saucepan, melt butter, medium/ low heat.

In mixing bowl, beat egg; add sugar and dates, mix well.

Transfer date mixture to melted butter; cook over low heat about 10 minutes or until mixture thickens.

Remove from heat; add nuts, mix well.

In another bowl pour cereal; add date mixture to cereal, mixing well to evenly distribute ingredients.

Form into 1 inch balls; roll into powdered sugar; place on waxed papered trays.

Allow to set for 30 minutes.

Store in air-tight container, layered between waxed paper; refrigerate up to 7 days.

           These cookies are almost a staple in my home, as well in Frankis- the girls love to make them. They satisfy our sweet tooth and are almost nutricious. Easy No-Bake; great for lunch boxes, a gift from the kitchen, and a pick me up snack. Indulge yourself!

Ingredients:

1/3 cup butter

6 cups miniature marshmallows

1 tsp. vanilla

8 cups raisin bran * or cheerios *

2 oz. dark chocolate, chopped

2 cookie trays, lined with waxed paper

Directions:

In medium saucepan, melt butter, medium/low heat.

Add marshmallows, stirring until smooth.

Stir in vanilla, mix.

Transfer marshmallow mixture to large bowl.

Stir in cereal, blend to coat.

Using tablespoon, drop cookies unto waxed paper, forming little peaks on top.

 Refrigerate for 20 minutes.

While cookies are cooling, melt chocolate * microwave or double boiler*

Gently drizzle chocolate over tops of cookies. Should look like lava pouring down.

Store in air tight container.

             Here is ONE of over 100 recipes from my book ‘We Cook With Daddy’.  This is a great way to turn store bought cookies into a delicious treat. Start to finish in less than 30 minutes.

Ingredients:

1 pkg. Chocolate Chip cookies

3 oz. Cream cheese, softened

1/2 cup peanut butter

1 tbs. honey

Directions;

Combine cream cheese, peanut butter and honey until well blended.

Using unbroken cookies, spread mixture on bottom of a cookie, topping with another cookie.

Continue until all of the cookies are sandwiched. Store in air-tight container; refrigerate.

Frankie prepares this delightful dish when he has ‘Buddies Nite’ with his friends. When preparing this with Ashlee and Hailey, Frankie uses half the amounts listed below.

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Always in pursuit of a healthier recipe, Frankie prepared Chocolate Pudding pie using cereal flakes, instead of conventional pie crust. Ashlee and Hailey loved helping with this amazing treat.

Try this recipe with your family.

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This is a fun, No-Bake cookie idea, that’s perfect for Holidays and Special occasions. Frankie and the girls, Ashlee 8 yrs. old and Hailey 6 yrs. old have a barrel of laughs preparing these cookies.

Bring your children together in the kitchen with you and make a batch or two together. Have fun, creat lifetime memories!

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