BAKING TIP OF THE DAY : How to have faster cleanup while baking.

Whenever I bake cookies or cake I now use parchment paper. It makes cleanup a snap. Some times after lining the bottom of a cake pan with parchment I will grease paper before baking my lemon cake. You can find my lemon cake recipe here on my blog. Enjoy!

Easy Pizza At Home

1 store bought pizza dough (check local supermarkets or your favorite pizza place)

1 small can (Don Peppino) pizza sauce

1 small can (Furmano's) chunky pizza sauce

mozzarella cheese (shredded)

parmesan cheese (grated)

Preheat oven to 425 degrees. Grease cookie pan with olive oil. Stretch out pizza dough to cover greased cookie pan. Mix and spread about 7 ounces of each sauce over dough, cover with mozzarella cheese followed by parmesan cheese. At this point you can add any toppings you like. Place in preheated oven for about 15 minutes or till bottom is golden brown. Slice and serve.

* Try to buy extra dough so you can freeze and thaw out whenever your in a pizza kind of mood. I like to chop up one of my meatballs (recipe found here on my blog) and sprinkle on top but my husband prefers black olives. Keep pre shredded bags of mozzarella and parmesan cheese as well as sauce on hand to make life easier. Enjoy!

COOKING TIP OF THE DAY : How to make soup easier.

I have alway's made cream soups by cooking vegetables then transferring them in batches to a blender to make the soup into a smooth, creamy consistency which is time consuming. I started using an (immersion hand held blender) which makes soup making so much easier. Instead of the extra step of transferring from pot to blender now I make everything in one pot. If you like to make soups try this great kitchen tool. I use this every time I make my father-in-laws favorite cream of tomato soup which you can find here on my blog. Enjoy!

Linzer Heart Sandwich Cookies

1 1/2 cup butter (softened)

1 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon lemon rind

1/2 teaspoon vanilla

3 1/3 cups very finely ground almonds

3 1/3 cups unsifted cake flour

1 teaspoon baking powder

1 1/4 teaspoon ground cinnamon

12 oz raspberry jam

confectioners sugar

Beat butter and sugar in large bowl with mixer until light and fluffy: beat in egg, egg yolk, lemon rind and vanilla: stir in nuts. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough: wrap in wax paper: chill several hours or overnight.

Cut dough in half. Refrigerate other half. Roll out dough between sheets of wax paper to slightly less than1/4 inch thickness. Remove top sheet of wax paper. With a 2 inch heart cookie cutter cut out as many hearts from the dough as you can. Carefully remove hearts from bottom of wax paper. Place cookies on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with other half of dough., cutting out an equal number of cookies from the first batch. Place on ungreased cookie sheet, cut out center of each of the second batch of cookies. Repeat with scraps of dough. Make sure you have equal amounts of tops and bottoms of cookies. Bake in 350 degree oven for approximately 5-7 minutes until edges of cookies are golden depending on your ovens heat. Let cookies stay on sheet 1 minute before moving to wire racks. Cool.

Heat raspberry jam in a small saucepan.Spread each of the solid cookies with thick layer of hot jam. Top each with a cut-out cookie: press gently together. Place on wire rack and sprinkle tops of cookies with confectioners sugar. Spoon dab of jam in opening of each cookie. Let preserves set slightly. Makes 4 dozen cookies. Enjoy

P.S. Make this recipe in stages by making dough a day ahead. This is an all time favorite cookie for holidays it's surprisingly a light, delicate tasting cookie considering the ingredients. This recipe comes from White House pastry chef Albert Kumin and was printed in the 1979 Family Circle Magazine

COOKING TIP OF THE DAY : How to make delicious, quick chicken soup.

I came across a product called "Better Than Bouillon" when I was looking for a chicken bouillon that didn't contain partially hydrogenated oil. This product is very easy to use I just add 1 teaspoon to every cup of water then bring to a boil and add egg noodles. That is it, if you want you can add cooked chopped chicken, peas, whatever you like. My husband swears it's the best tasting chicken soup he's ever had. They also make a beef bouillon and low sodium line. You can find this with the other bouillon products in your favorite stores or ask them to stock it. Enjoy!

Vodka Penne

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

1/2 small onion, minced

1 cup vodka

1 cup chicken broth

1 32 oz can crushed tomatoes (I use the Tuttorosso brand tomatoes)

salt and pepper to taste

16 oz penne pasta, prepared

3/4 cup heavy cream

1/2 tablespoon dried basil leaves

1/2 cup grated parmesan cheese

Heat large skillet over moderate heat. Add oil, butter, garlic and onion. Saute onion for 3 to 5 minutes till onions are translucent. Add vodka. Reduce vodka by half about 2 to 3 minutes. Add broth, tomatoes. Bring sauce to a simmer. Season with salt and pepper. Simmer for about 6 minutes. Stir cream into sauce. Bring sauce back to simmer then remove from heat add basil, parmesan cheese then gently toss in penne pasta and serve. Enjoy!

COOKING TIP OF THE DAY : How to make a buttermilk substitute.

When a recipe includes buttermilk as an ingredient and you don't want to make an extra trip to your local supermarket try this. Pour 1 tablespoon white vinegar or lemon juice into a cup measure then add milk till you reach 1 cup amount. Let stand for 5 minutes. Then use in any of your recipes that call for buttermilk. Enjoy!

Thin Whole Wheat Blueberry Pancakes

1-1 1/2 cup rice milk

2 tablespoons melted butter

1 egg

1/3 cup whole wheat flour

2/3 cup unbleached flour

2 teaspoons baking powder

2 tablespoons honey or sugar

1/2 teaspoon salt

1/2 cup blueberries "I use small wild organic blueberries"

Beat rice milk, melted butter, and egg in bowl. Mix flour, baking powder, sugar, and salt then incorporate into egg mixture. Fold blueberries into batter at this point. Using a lightly greased griddle pan "I use grapeseed oil or butter"on moderate heat . Pour desired amount of batter into pan. Bake on griddle until the pancakes are covered with bubbles on the top and the undersides are slightly browned. Turn and brown other side. Place finished cakes on warm plates and serve with butter and your favorite syrup. Enjoy!

P.S. If you like your pancakes thicker use less rice milk.

COOKING TIP OF THE DAY : How to make perfect poached eggs.

When making poached eggs bring a pan of water to a rolling boil. I like to crack eggs into a glass bowl first to make sure there are no bits of shell. Drop the egg into the boiling water then set timer for 2 minutes, using a slotted spoon transfer to dish. I use this tip every time I make my husbands favorite "Poached Eggs over Potato Hash " a recipe you can find here on my blog. Enjoy!

BAKING TIP OF THE DAY : How to make older family recipes.

If you tried making an old family recipe that uses eggs and it doesn't seem to taste the same as Grandma's try using medium sized eggs. The regular large eggs on the market these days are a lot bigger than regular sized eggs of the 20's, 30's, and 40's. I found this out when my friend gave me her Pizzelle recipe which you can find here on my blog. Enjoy!

Maria's Easy Chili

1/2 lb Polska Kielbasa chopped or ground beef

28 oz can B&M baked beans (original flavor)

8 oz can tomato sauce

1 packet Goya Sazon seasoning packet (con culantro y achiote flavor)

salt and pepper to taste

Prepared rice

Brown kielbasa or ground beef in pan, drain oil. Add rest of the ingredients, stir. Cook over medium low heat until mixture is bubbly and thickens. Taste at this point to see if you need any additional salt and pepper. Serve over prepared rice and your choice of vegetables. I like to serve this dish with corn or you can even use this chili to fill your favorite wrap for a tasty sandwich. Enjoy!

P.S. I came up with this recipe about 23 years ago it is so easy and quick but most of all tasty. This recipe blends two of my families cultures the Polish with the kielbasa and the Puerto Rican with the Goya seasoning. I hope you enjoy this as much as my family and friends have.

COOKING TIP OF THE DAY : How to chop raw chicken easier.

When you need to cube raw chicken it is much easier to do if you chill it in your freezer before cutting. When the chicken stiffens up a bit you can cut much smaller cubes which I use in the "Chicken Curry" and "Stroganoff" recipes you can find here on my blog. Enjoy!

COOKING TIP OF THE DAY : Best kitchen gadget I have ever bought.

I have an all time useful kitchen gadget you might not know about but will make cooking a lot easier.The best cooking gadget I have is called a "Microplane" which is like a hand held grater but allows you to grate the zest off of lemons and oranges into a very fine consistency. I use this when I am making my lemon cake recipe. A "Microplane" is also very useful grating hard cheese over your favorite pasta dishes. I think the best kitchen gadgets are the ones you get a lot of use out of and this one is mine. Enjoy!

COOKING TIP OF THE DAY : My favorite every day cook book.

I love lots of different recipes and cookbooks but my all time favorite go to cook book has got to be the "Fanny Farmer" paperback 1800 recipe cook book. It is chockfull of every day as well as special occasion recipes, table settings , wines, measurement, preserving and menu selections. This is a small book that is packed with information. This book will make life for any cook much easier. Enjoy!

BAKING TIP OF THE DAY : How to make your own valentines cake decorations.

To add some love to cakes and cupcakes melt chocolate or white chocolate chips in pan over double boiler, then spread approx 1/4 inch thick onto wax paper let set until chocolate no longer looks shiny. Press heart shaped cookie cutter shapes into chocolate. Chill until completely set. Once set pop out chocolate hearts and arrange on cakes and cupcakes for your sweety. Enjoy!

BAKING TIP OF THE DAY: Easy fast way to prepare pans for baking.

In so many recipes you always have to grease and flour baking pans before baking cakes. I came across a spray called "Baker's Joy" it says it's the original no-stick baking spray with flour and by the way fat free. I love this product. It has saved me so much time wiggling flour around a greased pan. If you can't find this product I am sure there is more than one spray on the market but this is the one I have tried and works fast. Enjoy!

COOKING TIP OF THE DAY : How to make perfect hard boiled eggs.

Place eggs in pot of water then bring to a boil. When water starts to boil time eggs for 10 minutes. Take pot off heat, drain water add cold water to stop cooking, allow eggs to cool slightly, then crack and peel. They will be done to perfection. Enjoy!

BAKING TIP OF THE DAY: How to pick out the right baking sheets.

I have found that the darker the baking or cookie sheet the better for even heat distribution and browning. This has worked for the chicken tenders, roasted vegetables and bar cookie recipes you can find on my food blog. Enjoy!

COOKING TIP OF THE DAY : How to sneak vegetables into your kids favorite foods.

My daughter loves french toast and spaghetti. Whenever I make french toast I add pureed pumpkin or sweet potato into the egg mixture before dipping the bread. Recently the RONZONI brand of pastas came out with a "Garden Delight" line which is made from tomato, carrot and spinach. She gets a full serving of vegetables per every 4 oz. portion and she doesn't even know it. Enjoy!

BAKING TIP OF THE DAY : How to make your own confectioners sugar.

I recently ran out of confectioners sugar and found out you can make your own by blending 2 tablespoons of corn starch to 1 cup of regular sugar. I used my food processor but you can also use a blender or grinder for same effect. For a finer sugar blend longer till you like the consistency. Guess what, it worked out great I needed it for the lemon glaze for my yummy lemon cake. Enjoy!

Lemon Cake

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 ounces greek yogurt

2 ounces sour cream

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For glaze:

1 cup confectioner's sugar

2 teaspoons freshly squeezed lemon juice

2-3 tablespoons milk

Preheat oven to 350 degrees. butter 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. line bottom of pan with parchment paper. Grease and flour pan. Sift together flour, baking powder, and salt into bowl. In another bowl whisk together yogurt, sour cream, 1 cup sugar, eggs, lemon zest and vanilla. Slowly mix dry and wet ingredients together with spatular. Fold vegetable oil into batter until completely blended. Pour batter into prepared pan and bake for about 50 minutes or until toothpick inserted in center comes out clean.

Meanwhile cook 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar is dissolved. Set aside.

When the cake is done allow it to cool in the pan for 10 minutes. Turn cake out on a baking rack placed over a cookie sheet pan. While cake is still warm pour the lemon sugar mixture over the cake and allow it to cool. This step will make your cake really moist and flavorful.

For glaze combine confectioner's sugar, lemon juice and milk then pour over cake. Enjoy!