Parmesan Crusted Chicken
NOTE: This chicken is mouth-watering good! Crispy on the outside and juicy on the inside. Goes well with most any vegetable, especially Rosalie’s Roasted Garlic Asparagus.
Rosalie’s Italian Salad with Balsamic Vinaigrette
NOTE: I grew up with this salad on our table almost every meal, and I can tell you, it is still as popular as ever! You can add any combination of greens, cheeses, or even croutons
Tiramisu
NOTE: Tiramisu is a popular Italian dessert and means “pic-me-up.” You will love the mascarpone custard and chopped chocolate that laces this wonderful treat.
Bruschetta Tid Bits
Note: This bruschetta can be sliced in 2-inch slices for a great appetizer. They are so good, your taste buds will jump up and down for joy. Use any combination of your favorite pizza toppings.
Stuffed Sweet Cherry Peppers
NOTE: These little red and green stuffed peppers are not only attractive, but very tasty. They make great appetizers for parties, or just anytime you want a fun food.
Garlic Cheese Mashed Potatoes with Chives
NOTE: These Garlic Cheese Mashed Potatoes are creamy and rich with just the right amount of garlic. They are a dream and will pair nicely with most any entree.
Italian Breaded Pork Chops
NOTE: These pork chops may be the best you have ever had. They are melt-in-your- mouth delicious! Easy and quick to prepare, they are a dream on a busy night!
Candied Pecan Buttermilk Pancakes with Nutella Garnish
Easy to make, and so delicious! NOTE: There is just nothing better than your own homemade buttermilk pancakes, filled with candied pecans. I have had this recipe for many years and you will love it to.
Italian Lemon Ice
NOTE: When I was growing up, my dad was a butcher. He would bring my mom a big bucket of crushed ice, and she would make Italian Lemon Ice. She would squeeze a dozen lemons and add sugar. She would then scrape in some lemon…
Crunchy Pecan Biscotti
NOTE: These biscotti are so delicious, your family will take them right off the cookie sheet as they pop out of the oven. I like them this way, and allow them to harden on their own, but if you want a true biscotti, then toast…