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Cannoli Pie

There’s nothing more to say but that. A cannoli in pie form for Christmas. And it’s so easy to make. I use Lidia’s recipe for the filling (I’ve shared this before) and use a frozen pie crust. Such a quick yet impressive dessert to bring to your holiday gathering! 

Cannoli Cream
inspired by Lidia Bastianich


For the filling
32 oz whole milk ricotta cheese
1 1/2 cup powdered sugar
Mini chocolate chips

For the crust 
1 frozen pie crust


For at least 8 hours or overnight, drain the ricotta cheese in a cheesecloth lined strainer over a bowl to remove excess water. 

While the ricotta strains, bake the pie crust at 350 for 10-15 minutes until browned. 

Once the cheese has been strained, mix the sugar and chocolate chips in. Fill the pie crust once cooled and smooth the top off. Chill in the refrigerator until ready to serve. 


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Reliving Childhood with Chocolates

Christmas for me the past few years has been taking over things my mom did when we were kids. One tradition I wanted to fill this year was making Christmas chocolates. Every year when I was a kid my mom would go to this little chocolate boutique in our town (the only place to buy melting chocolate) and buy pounds of melting chocolates. Remember my tip for melting chocolates if you’re going to do it in the microwave – 30 seconds, stir, 30 seconds, stir. You’d be surprised how quickly it melts! And then just have some fun with it! 

The first thing I like to do is use my Christmas molds. I have presents, trees, gingerbread men, candy canes… You can use any kind of chocolate you’d like or even mix them. Sprinkles? Why not. Pour the chocolate in the molds, place in the freezer for about 5-7 minutes to harder, and pop them out. Easy and fun! 

Another option is to use nuts, dried fruit or even pretzels! What you would do for this is lay some wax paper onto a baking sheet that will fit into your freezer. Place you mix in in little piles about 2 inches apart and just pour some of them melted chocolate over it. Again, place in the freezer for 5-7 minutes and pop them off the wax paper. 

These are a great treat to bring around to parties or holiday dinners, or even wrap up in some cellphone with a pretty bow and give it out as gifts. It’s a treat everyone is sure to love. Happy Holidays and have fun! 

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Bolognese Sauce

So it’s Day 5 of being home sick (aside from half a day in the office Tuesday when I thought this was “just a cold” and only needed “rest and warm liquids”). New diagnosis – tonsillitis. And let me tell you people, it’s not fun! But I’m finally feeling a bit better and am in the mood for something other than soup. So I thought my family’s simple Bolognese sauce which packs a ton of flavor would be perfect to make. It doesn’t take long to make so doesn’t take a ton of energy which is perfect not only for this recovering girl, but for any working gals or guys out there! Oh, and it’s Greek style. So yes, it has cinnamon 🙂 here’s our recipe. Hope you like it! 


1 lb any kind of chop meat you prefer. I used beef (don’t forget turkey or chicken might need a bit more seasoning)
2 8oz cans of tomato sauce
1 8oz can of tomato paste
1/2 can water
1/4 cup red wine
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cinnamon
1/4 tsp red pepper flakes
Salt and pepper


Brown the chop meat in a sauce pan with 1tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cinnamon, salt and pepper. Once browned add the sauce, paste, water, wine, and the remainder of the spices. Cook at a simmer for about 30-40 minutes to allow all the flavors to marry. Enjoy over your favorite pasta or on a piece of Italian bread! 

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Sick Day

I’m not sure if it was good or bad that I already had today off from work when I couldn’t sleep due to an unbearable sore throat, but so it is! A trip to the doctor resulted in negative for strep throat. And with my diagnosis, I got an unfortunately there is no medicine which I can give you, just time and soothing it with warm liquids will help. Hmmmm. I guess soup it is then. 

Since the supermarket it right next to my doctor’s office, I decided to stop there before heading home and back onto my couch to get what I need to make a fresh and heathy chicken soup from scratch. Some comfort sounded good on a cold rainy sick Monday like today. 


For the broth
1 package chicken legs
1 parsnip, cut into large pieces 
2 carrots, cut into large pieces 
1 medium onion, quartered
2 sprigs of thyme
2 sprigs of dill
1 handful parsley
2 bay leaves
4 cloves garlic
1/2 tbs pepper
1 tbs salt
water (enough to fully cover everything)

For the remainder of the soup
Homemade stock
Shredded chicken
1/2 small yellow onion diced
1-2 garlic clove
1/4 cup white wine
Red pepper flakes
Salt and pepper
Soup pasta


In a large Dutch oven, brown the chicken in a little olive oil. Add the parsnip, carrots, onion, garlic and stir. Add the water and spices and bring to a boil. 

Let that simmer for about 1 1/2-2 hours until broth begins to deepens. 

After about 1 1/2 hours, remove the chicken and let cool so that you can remove the meat from the bone. Strain the broth from everything left in the pot. Keep the broth off to the side. Remove the carrots, parsnip and onion. Pulse to a pulp in a mini food professor and add back to the broth. 

Then follow my basic chicken soup recipe for the remaining steps! I’ve adjusted the ingredients slightly above to fit this homemade style/amounts. 


Season as you like. Enjoy and keep that throat warm if you’re having a sick day too!

Updated with finished product 🙂