Giuseppepaolo

Just for the record here, let me tell you that I have never been a fan of meatloaf. Not even meatloaf sandwiches. Until now. And...just for another record, let me tell you that when it comes to ketchup, I can take it or leave it (most often I leave it). This is a Not Ketchup meatloaf. And when I say Not Ketchup....I literally mean Not Ketchup My friend and fellow blogger Erika from In Erika's Kitche n, has launched an amazing new product called Not Ketchup Dipping Sauce. There are currently 3 flavors: Cherry Chipotle, Blueberry White Pepper and Smokey Date, with the promise of 4 more flavors to come. You can see which two bottle Erika sent me...and I couldn't be more thrilled! Not only is Not Ketchup a great alternative to ketchup, but it's made with fresh ingredients (fruit, not tomatoes), natural sweeteners, no artificial flavors or colors, no processed sugar and no preservatives. And....its gluten free. Aaaaaaaaaaaaand, it's delicious! I haven't figured out wha

What do you do when your husband brings home Pandoro (traditional Italian sweet yeast bread) and you forget to eat, serve or otherwise do anything with it during the holidays? You make bread pudding. Crazy good bread pudding. Maybe because you feel guilty for ignoring the Pandoro. Or maybe you think it might deserve to be treated a little special. Ooor...maybe you're just craving cinnamon rolls and are too lazy to make them. Cinnamon Roll Style Bread Pudding Inspired by Cinnamon Roll Bread Puddiing Printable Version 10 oz of large dice Pandoro (about 7 cups) 2 tsp ground cinnamon 4 large eggs 2 cups milk 3/4 cup heavy cream 1/3 cup Amaretto or any nut flavored liqueur 1/2 cup sugar plus more for garnish 1 tsp vanilla extract 1/2 tsp salt 1 cup chopped pecans Cinnamon Roll Glaze (recipe to follow if you don't have one) Preheat your oven to 350' F. Sprinkle the cinnamon over the diced bread and arrange in a 2 quart casserole dish. In a large bowl, lightly beat the eggs. Add t

Well, as of yesterday, it's been 5 years since my first blog post. Boy have things progressed. I started blogging without a purpose but over the years it has become a tool. Not only for recipes, but for edging me forward in my cooking ventures. Encouraging me to step outside of my comfort zone and spread my wings a bit. I have tried many new things and have written about my journeys. I write about it, not because I have become an expert but because I want to encourage you to do the same. If you dream of making donuts or ice cream or....whatever, then do it. Follow a recipe and try it. I'm not a chef. Beyond home economics in junior high school, I have never taken a cooking course what so ever. There is nothing special about my abilities. I want to show  encourage you....if I can do it, so can you. Before blogging, I had dreams of baking beautiful loaves of bread (without the use of a bread machine) but I just couldn't do it. I tried several times, with less than adequate re