Sunday, August 28, 2016

HPRV9256 How to collect zinnia seeds

About 3 years ago I bought some red zinnia seeds at our local garden center.  The package was $1.99 and I have saved the seeds from the blooms from year to year.  The video which may not have audio should help you with the what to do.  You basically wait until the flower is spent and remove it and let it dry out completely.  The seeds will pull out very easily and my seeds are a deep green.  Store in a dry area.  I put mine in an envelope and seal and label the envelope so I'll know what is in the envelope. These will be labeled Zinnia's 2016.

Oh yes these beauties reach a height of approximately 4 ft.  Giant Zinnia's.  I can't begin to tell you the raves I get from these flowers.


Blueberry Topped French Toast

Recipe repost๐Ÿ‘

Blueberries, blueberries, blueberries!   Soon it'll be the season for everything made with blueberries!

  Today I got a head start using some fresh Florida blueberries and decided to make Overnight Blueberry French Toast courtesy of   I changed it a bit to my liking and everyone who ate it at the Brunch loved it, so I know it was a success!!   Every single bit disappeared before my eyes!  I did manage to get a taste and  I'd have to say it was delish! 

 Enjoy some yum from my kitchen to yours,


The blueberry topping really gave it the added umph to make it all the better.  Enjoy!

  • Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  • In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  • Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  • Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  • In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
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  •  5/18/13
  • 11/30/13
  • 8/22/14

Saturday, August 27, 2016

Stuffed French Toast w/ Mascarpone Cheese

Recipe repost ๐Ÿ‘

Here's another Great Stuffed French Toast Recipe!

This recipe is so delicious and easy to do so I surprised my hubby and made his favorite..The only thing I had to remember to do was to buy the Mascarpone cheese..I always have cream cheese in my frig but this recipe calls for Mascarpone so I had to make a note to purchase it when I went grocery shopping..Also some good bread is a must..I used already sliced Italian from the Bakery but any good thick bread will do..It has to be sliced on the thick side to hold all that wonderful cheese.. 

Happy Cooking!  Hope you enjoy this as much as we did. (I couldn't resist to indulge)

I start by Making my Mascarpone filling:

1- 8 oz. tub Mascarpone cheese
3 to 4 tablespoons dark brown sugar
1 tsp. vanilla( I use the best vanilla I can find)
dash of cinnamon

On to the French Toast:

8 slices (thick) good bread(Italian, Texas Toast or any good thickly sliced bread)
3 eggs
1 cup milk
dash salt

Preheat oven to 350 degrees

In an electric mixer blend Mascarpone cheese with the brown sugar, vanilla and cinnamon.  Looks so good!

Next make Mascarpone sandwiches by spreading a generous amount of the filling between the slices..Beat eggs, milk and salt thoroughly..I use a large baking dish so you have enough room to dip bread sandwiches. Turn sandwiches over and repeat.

Heat butter (I use 1/2 of a stick) on medium high in a large skillet.  When butter starts to bubble place filled sandwiches in skillet.  Cook about 2 minutes on each side until golden brown..Put them in a buttered baking dish and bake for about 5 minutes..  Delicious !


Dip and press to soak .

Baking it in the oven for 5 minutes or a little more to seal  in the flavor

Perfect Breakfast, Brunch or anytime treat!
I serve the French toast with fresh strawberries or any fresh fruit..No topping is really necessary(why mask that wonderful butter/ sweet flavor) but if you choose ; you can blend in a food processor raspberries, strawberries, blackberries, add a little lemon juice and drizzle over French Toast.. Enjoy!  Happy Cooking!

Happy Cooking!

From my kitchen to yours,


Friday, August 26, 2016

Mom's Favorite Meatballs and Red Sauce:

Recipe repost ๐Ÿ’•

You can't miss pleasing everyone with these wonderful meatballs.  I have given this recipe out for years!  My hubby's work cookbook, my daughter's school cookbook, my junior woman's cookbook plus numerous other friends and family have enjoyed them for what seems like forever.

  I don't think originally most meatballs were made with 3 meats but Mom's were and I'd like to say she was one of the few in the area I grew up that used all three. Beef, pork and veal was her combination but beef and pork works well too.  Tender, moist and so good.  I think they are the best!

Mom always said the MEAT MAKES THE SAUCE so remember to use good quality meats..I make my sauce with different add in's, meatballs, country style pork spare ribs, braciole or good link sausage.  Here is my basic meatball recipe.

From my kitchen to  yours, 


l  3/4 lb. meatloaf mix or any combination or meats
1 1/2 tsp.salt
pinch pepper
2 or 3 cloves minced garlic
1 tsp. parsley
1egg beaten
1/2 cup breadcrumbs
3/4 cup Italian cheese)grated (Romano, Pecorino Romano)
1/2 cup milk

While running your hands occasionally under cold water, mix all ingredients with hands until blended thoroughly.  Recipe should make about 50 small to medium meatballs.  Bake 400 degrees until lightly browned.  Add to Red Sauce Recipe or Sauce of your choice.

Red Sauce

3 large (28 oz) crushed tomatoes or puree
1 (15 oz) Tomato Sauce(optional)
1 (6 oz) Tomato Paste
3 or 4 cloves minced garlic
1/2 tsp. onion powder
4 tsp. Olive or Canola oil
1/2 to 3/4 tsp. salt
1/4 tsp. pepper or pepper flakes(optional)
1 tsp. dried basil or 2 or 3 fresh basil leaves

Saute garlic on low heat in oil in large sauce pot.  Cook slowly  (so garlic will not burn).  Add tomato paste and tomato sauce.  Simmer for a few minutes then add the crushed tomatoes, basil , salt and pepper...Note: add a little water to cans to make sure you get every bit of tomatoes out of them. (about 1/2 c. total).  Cook on medium heat(cover slightly with lid) until sauce starts to bubble then reduce heat and simmer for about 3 hours stirring at different intervals. Remember to add whatever meat you choose.  Pork definitely adds a lot of flavor to the sauce so don't skimp.  It'll give your sauce a great flavor...( REMEMBER TO BROWN ALL MEAT BEFORE YOU PUT IT IN THE SAUCE) Happy Cooking!


Italian Zucchini Pie

I came across this recipe as I was browsing the web.  I altered it a bit to our liking and I believe you will find it to be a very easy recipe to follow.  I posted it (as is) but added a bit of sharp cheddar cheese to the cheese mix as well and used Italian seasoning along with garlic and the the herbs the recipe called for to season the zucchini.  I used basic store crescent rolls and not the rolls it called for and it turned out fine.

I also took a screen shot of the recipe instead of my usual typing it.  It's summer and I do take some short cuts if I can.  If you have any questions send me a note via the blog or page.  I am here to help if needed.

Finding recipes for zucchini are not difficult but finding ones with flavor as well as ease in preparation don't always come hand in hand. This recipe appealed to me immediately and it didn't disappoint. I like to be able to taste cheese in my recipes that call for cheese so I'm not inclined to use Mozzarella unless it says it's a must.

Seasoning well and not overcooking zucchini is the way to go.  I made sure I only sauteed it for a few minutes before adding it to the cheese/egg mixture.  Be liberal with your seasonings and onions too!  Enjoy!

adapted to my liking.