••••TULLIA BARBANTI REMEMBERED🍅🍝🍷🧀🍳🏟💕🌹!!••••

(Source: The SpokesmanReview & The Inlamder.com & Google+ photos)

****TULLIA BARBANTI

****REMEMBERED🌹

****YOU WERE A WONDERFUL

****FRIEND!!! YOU WILL BE IN 

****OUR 💕 HEARTS FOREVER!!

****A SPOKANE TEACHER🤓AND 

****ENTREPRENEUR!!

****HER FIRST COOKBOOK!!

STUFFED GREEN PEPPERS 

From Al Dente: Italian Cooking Done Just Right, by Tullia Barbanti

Serves 6

6 medium green peppers, cut in half and cored, seeds removed
1 pound Italian plum tomatoes (or 1/2 jar Tullia’s Italian Meatless Pasta Sauce)
8 ounces mushrooms
2 stalks celery, chopped
1 onion, chopped
1/2 cup brown or white rice
Salt and pepper
1/2 teaspoon oregano
1/2 cup olive oil
1 pound ground lean beef
1 carrot, diced
4 tablespoons Parmesan cheese

Wash and core the peppers. Boil in water for 2 minutes. Drain and cool the peppers. In a skillet, saute the onion in olive oil. When tender, add the ground meat and brown it. Add salt and pepper, chopped celery, carrot, mushrooms and oregano. Saute until everything is tender. Cut the tomatoes into pieces and add to the mixture, or pour in pasta sauce. Saute for 10 more minutes. Cook the rice in salted, boiling water according to package directions, or until tender, then drain it. Stir the rice into the meat and vegetable mixture. Put the pepper halves in a casserole dish with a lid. Sprinkle the peppers with grated cheese and then fill them with the meat and rice mixture. Sprinkle more cheese on top. Cover and bake at 375 degrees for 20 minutes.

****HER BIOGRAPHY!! BUILDING A

****A LIFE IN A NEW COUNTRY!!

****AN AMAZING WOMEN!! THE 

****SAUCE LADY!!

                

 

••••PECAN PIE🍳🍶!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****PECAN PIE!!

Prep Time

20 MIN

Total Time

3 HR 55 MIN

8 servings

Ingredients 

Pastry

1

cup Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

Filling

2/3

cup sugar 

1/3

cup butter or margarine, melted 

1

cup corn syrup

1/2

teaspoon salt

3

eggs

1

cup pecan halves or broken pecans

Directions 

• 1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• 2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• 3 Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
• 4 In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
• 5 Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
  
  http://bettycrocker.com)
  
   

 

••••THANKSGIVING'S COMING🦃🎃🍗🍁🍂!!••••

(Source: Google+ photos)

****THANKSGIVING'S COMING!!

 

 

••••BEEF AND TOMATO MACARONI SOUP🍅🐄!!••••

(Source: lilluna.com & photos also)

****BEEF AND TOMATO MACARONI 

****SOUP!!

Beef & Tomato Macaroni Soup

Serves: 12

Ingredients

1 pound ground beef
2 tsp onion powder
3 tsp minced garlic
4 - 14.5 oz cans beef broth
2 - 28 ounce cans Chopped Tomatoes
½ cup ketchup
2 TB Worcestershire sauce
2 TB brown sugar
1 tsp Italian seasoning
2 cups dry macaroni
garlic salt and garlic pepper, as desired
Cheese (if desired)

Instructions

In a large stock pot, add ground beef, garlic and onion powder - cook until beef is no longer pink. Drain the grease.
Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
Add the dry macaroni and let cook for 15 minutes. Top with cheddar cheese, if desired and ENJOY!

http://lilluna.com

BEEF AND TOMATO MACARONI SOUP

••••CHERRY CHEESE CUPCAKES🧀🍒!!••••

(Source: lilluna.com & photos also)

****CHERRY CHEESE CUPCAKES!!

 

 

CHEERY CHEESE CUPCAKES

Cherry Cheese Cupcakes

Ingredients

3 (8 ounce) packages cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 tsp vanilla extract, divided
5 eggs
1 cup sour cream
1-1/2 cups cherry pie filling

Instructions
Directions:
In a large bowl, beat cream cheese, 1 cup sugar and 1 tsp vanilla until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined muffin cups
Bake for 25-30 minutes at 300°. Toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
In a small bowl, combine sour cream and remaining sugar and vanilla until smooth. Spoon on top of cupcakes. Bake for an additional 6-8 minutes, until set. Cool for 10 minutes before moving to wire racks to cool.
Top with pie filling. ENJOY! Store in the refrigerator.

http://lilluna.com

••••EASY SLOPPY JOE PIE🐄🍅🧀!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****EASY SLOPPY JOE PIE!!

EASY SLOPPY JOE PIE

Easy Sloppy Joe Pot Pie
Prep Time15 MIN Total Time45 MIN Servings 6

Ingredients

*1
pound lean ground beef
*1
medium onion, chopped (1/2 cup)
*1
can (15 1/2 ounces) original sloppy joe sauce
*1
cup shredded Cheddar cheese (4 ounces)
*1
cup Original Bisquick™ mix
*1/2
cup milk
*1
egg

Directions

1*Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.

2*Stir remaining ingredients until blended. Pour over beef mixture.

3*Bake about 30 minutes or until golden brown.

http://bettycrocker.com

••••KANSAS CITY BBQ NACHOS🌮🧀🍅🌶🐷!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****KANSAS CITY BBQ NACHOS!!

Prep Time

15 MIN

Total Time

30 MIN

8

Servings

6 cups triangle-shaped corn tortilla chips (8 oz)

2

cups shredded Cheddar cheese (8 oz)

1

can (16 oz) spicy chili beans, undrained

1

container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce

1/4

cup Old El Paso™ pickled jalapeño slices, drained, chopped (from 12-oz jar)

1

cup tangy vinaigrette-style deli coleslaw, drained

2

medium green onions, sliced (2 tablespoons)

 

Directions 

• 1 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
• 2 In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
• 3 Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.