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Chocolate Chip Cheese Ball

Reviewed: Jan. 18, 2010

The BEST! I usually have to double the recipe. Serve it with Chocolate Grahams, Nilla Wafers. Sometimes I coat it with toffee bits. Always a hit!

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4 Stars because it is a good start, but made better by sauteeing garlic with red pepper flakes and anchovy (yes, it dissolves and adds a nice saltiness). Either one or two filets or some anchovy paste, which is more convenient. Then toss with pasta and parmesan reggiano. Yum

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Italian Love Cake

Reviewed: Aug. 2, 2009

This cake is absolutely delicious. I use a marble cake mix, and add 2 tsp. vanilla to the ricotta. Make sure cake is completely cooled before icing. Better to make at least a day ahead of time. Always a hit, wherever I take it.

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Bob's Stuffed Banana Peppers

Reviewed: May 31, 2009

I make this recipe all the time, it is delicious. A tip on stuffing the peppers, cut a small amount of the bottom "tip" of the pepper so that there is a small opening, this allows air to pass through the pepper when stuffing. Makes it a lot easier. I usually make about a dozen peppers, and freeze remaining stuffing mixture for next time.

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Souvlaki

Reviewed: Aug. 13, 2006

I have made this recipe MANY times. Served on pita with tsaziki sauce and fresh tomatoes, yummy. Better than gyros!! Great marinade. One of my favorite ways to serve pork tenderloin. My 11 year old son eats this, and he is extremely picky. A keeper!

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Italian Sausage Soup

Reviewed: Oct. 6, 2003

This soup is delicious. I buy the sausage links, partially cook them, slice them, then saute with garlic (I always add more garlic, too.) Usually, I double the recipe, and buy the bagged spinach and use the whole thing. Top it off with fresh parmesan reggiano cheese when serving. Fantastic!

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