Easter’s Sweet Cream Cheese Sauce

It is true, Easter is around the corner and it seems to be a great time to bring out the fresh fruit and berries. This is a wonderful, scrumptious sauce to make and you will want eat it all by yourself. Just kidding!

  • 3 tbsp. heavy whipping cream
  • 2 pkgs. cream cheese, softened to room temperature
  • 1 tsp. really good pure vanilla
  • 1 egg white
  • 2 tbsp. sugar
  • pinch of salt

In your electric mixing bowl blend the cream into the softened cream cheese.

Beat the egg white stiff, add the sugar and salt.

Fold into the cheese mixture.

I have used this since way back in the ’80’s, I think. So good.

Use it with angel food cake, fresh berries and a generous scoop of sauce.

Tortellini With Bacon and Fresh Corn Alfredo

This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!

  • 1 1/2 lbs. tortellini
  • 5 slices bacon
  • 2 garlic cloves, grated
  • 1/4 cup plus parsley (need some for garnish), chopped
  • 1 1/4 cups heavy cream
  • 1 cup fresh corn off the cob
  • pinch salt
  • 2/3 cup grated Asiago cheese, divided

Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.

Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now  and cook for 1 minute.

Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.

Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.

Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.

Island Chicken

This can be  a great ‘company fare’ meal if you want it be . Turn up the ante a bit by simply adding different vegetables or a special salad if for a family meal.

  • 3 boneless, skinless chicken breasts, cut in half
  • 2 tbsp. butter
  • 2 ripe avocados, peeled and sliced
  • 2 tsp. grated fresh ginger
  • 1/2 cup chicken broth
  • 1/2-3/4 cup heavy whipping cream
  • 1/4 cup crisp cooked bacon, crushed

Preheat oven to 400 degrees. Using the 2 tbsp. butter, cook the chicken for about 10 minutes and then remove from the heat.

In a processor, put all the ingredients up to the whipping cream and process until smooth.

Butter a large baking dish and place the chicken in, laying each breast flat and pour the avocado mixture over the top. Bake for 10 minutes, remove and sprinkle the bacon over the mixture, and bake for a further 10 minutes.

In a word or two – yum, yum and yum. Sorry that is three. All that is needed would be warm dinner rolls and a glass of a nicely chilled Pinot Grigio.


Pasta Bake -So Flavourful

I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?


  • 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
  • 1/4 tsp. crushed red peppers
  • 5-6 slices of bacon, cooked crisp and chopped
  • 2 tbsp. olive oil
  • 4 cups elbow pasta
  • 1 tub three cheese cooking crème
  • 1/4 cup whipping cream
  • 2 cups of shredded four Italiano cheese, divided

Heat oven to 400 degrees.

Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.

Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .

Level it out in the pan and sprinkle the remaining cheese on top.

Bake for 2-25 minutes until heated through completely.

Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.



No Bake Pumpkin Pie With A Difference

I love pumpkin pie that is baked  but this might be one to try and see what raves you get.


  • Graham crust – ready made or make your own.
  • 1/4  cup caramel ice cream topping plus 2 tbsp. for the  topping
  • 1/2 cup chopped pistachios, plus more for the topping
  • 2 pkgs. of Vanilla Instant pudding
  • 1 cup cold whole milk
  • 1 cup pure canned pumpkin (not pie mix)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/2 cups whipping cream, whipped and lightly sweetened

On the bottom of the cracker crust, drizzle 1/4 cup of the caramel topping, and sprinkle with 1/2 cup of the pistachios.

Whisk the pudding mixes, milk, pumpkin, cinnamon and nutmeg together until smooth. Stir in 1 cup the whipped cream and now spoon into the prepared crust.  Refrigerate until set (1 hour approx.). Top with the remaining cream, nuts and caramel sauce.

Oh my goodness! This is one delicious dessert.


Spicy Spaghetti alla Carbonara

This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.


  • 1 tbsp. butter
  • 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
  • 1/3 cup white wine
  • 12 oz. spaghetti
  • 1 cup coffee cream (18%)
  • 2 large eggs
  • 1 cup finely grated Asiago cheese
  • 1 tsp. cornstarch
  • pinch of salt and pepper
  • 1/4 cup chopped fresh parsley
  • Asiago cheese, grated for garnish

Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.

Add the wine and stir until the wine has nearly evaporated. Turn heat to low.

Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.

Add a crisp, chilled salad and a glass of white wine. YUM! YUM!



Cauliflower Bisque

A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..

  • 2 tbsp. butter
  • 1  med onion, chopped
  • 1 large potato, peeled and chopped
  • 1/4 tsp. curry paste
  • 1 large cauliflower (about 2 lbs. in weight)
  • 4 cups vegetable stock
  • 1  1/2 cups 18% cream
  • 1/2 cup whipping cream
  • pinch of salt
  • 1/4 tsp. hot pepper sauce
  • 4 slices of bacon, crisp, coarsely chopped
  • 1/4 cup fresh coriander

In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.

Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.

In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.

Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.

Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.

This will serve 12 with small bowls or 6-8 with larger portions.


Mocha Chip Ice Cream Wonder

Christmas doesn’t always have to be heavy desserts, especially for the younger set. Make this ahead of time and you are done. The ‘wonder’ of this ice cream is the way the melted chocolate becomes chips when you stir it into the ice cream.


  • 2 1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 tbsp. instant coffee powder
  • pinch of salt
  • 8 cups half and half cream
  • 6 lightly beaten eggs
  • 2 tbsp. really good vanilla
  • 3 oz. unsweetened chocolate
  • chocolate shavings for garnish

In a large saucepan combine the sugar, cornstarch, coffee powder and salt. Stir in 4 cups of the cream. Cook over a medium temperature until it becomes thickened and bubbly.

Slowly whisk the hot mixture into the egg and return to the mixture in the saucepan. Cook and stir one minute  more and then chill thoroughly. Now whisk in the remaining cream and vanilla.

Freeze all this in a 5 qt. ice cream freezer according to the maker’s directions. Ripen for 4 hours. When serving, garnish with chocolate shavings.


They will think that Santa came back again. Wonderful dessert!


Tagliatelle With Creamy Shrimp Sauce


I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.

When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.

Okay, with that in mind, here we go…

  • 1 tbsp. olive oil
  • 2 lbs. shrimp, deveined , tails removed
  • pinch of salt and pepper
  • 1 medium white onion, peeled and chopped
  • 1 garlic clove, minced
  • 2 cups (yup) whipping cream
  • 1 pound Tagliatelle pasta

Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.

While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.

In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).

Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.

When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.


Risotto-My Most Favourite Dish Ever

I have so many recipes for risotto and here is one more. This is a basic risotto and can be used at any time with anything. Darn….I’m hungary just thinking about it and, no, we don’t make it as often as I would like. Thank goodness!


  • 4 cups warmed chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. finely minced onions
  • 1 cup Arborio rice (make sure it is a quality product)
  • 2 tbsp. butter
  • 2 tbsp. heavy whipping cream
  • 1/2 tbsp.  chopped flat leaf parsley
  • 1/4 – 1/3  cup grated Asiago cheese, plus extra for garnish
  • Black Truffle oil for drizzling

Keep the chicken stock simmering on the stove at a very low heat. In a heavy bottomed saucepan, heat the oil and add the onions and cook until golden in cololur. Add the rice and stir to coat each and every grain with the oil.

Begin the process (here, unplug the phone, pour a coffee, get a stool if needed but do not stop this process for 22  minutes EXACTLY).

Add 1 cup of the hot stock and use a wooden spoon to stir. Allow this liquid to be absorbed and then, by 1/2 cup measures, continue the process making sure the liquid is almost all absorbed before adding the next lot. Stirring constantly is the secret here.

With the last addition of liquid, add the butter and cream. This will become very creamy and now add the parsley. Remove from heat, top with freshly grated Asiago cheese and drizzle with the truffle oil.

I know,…..you’re welcome. See? I didn’t lie. Oh, please let me refresh your glass of wine.

Damn, you did it again!



Rib Roast With A Grainy Mustard Sauce

This can be done in the barbecue if  you wish, but it is so easy to prepare and even lovelier to present to company.


  • 1 – 7 lb. 3 bone rib roast
  • 1 tbsp. vegetable oil
  • 1/2 cup melted butter
  • 4 shallots, sliced
  • 6 cloves garlic, halved
  • 1 tbsp. olive oil
  • 1/2 cup Chardonnay wine (this is true)
  • 2 cups beef broth
  • 1  1/2 tbsp. grainy mustard
  • 1 tsp. creamy horseradish
  • 2 tbsp. cold unsalted butter
  • 1/4 cup heavy whipping cream

Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.

In a skillet brown the roast on all sides.  Spoon the melted butter all over the roast.

Place roast, fat side  up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and  2 1/2 hours for medium. Keep spooning the butter over the roast.

In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.

Transfer the roast to cutting board and tent with foil. While this is ‘standing’,  prepare the sauce by draining the fat from the roasting pan.  Add the cream to the broth mixture and simmer in the skillet.

Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.

What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.

Perfect dinner for a wonderful time with friends and family.

Damn, you did it again.

Cream of Cauliflower and Parsnip Soup With Scallops

This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?


  • 1 leek, white and pale green parts only, thinly sliced
  • 3 tbsp. butter
  • 1 garlic clove, chopped
  • 1/2 large cauliflower, in florets
  • 1 lb . parsnips, washed, peeled and thinly sliced
  • 2  1/2 cups chicken stock
  • 1  1/2 cups heavy whipping cream
  • pinch of salt and white pepper
  • 6 large scallops
  • olive oil

In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.

Add the cauliflower, parsnip, stock and cream. Bring to  boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.

Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.

Ladle the piping hot soup into deep soup bowl, place one scallop in the center.

Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.