‘GIT’ ON YOUR BIKE AND RIDE

'GIT ON YOUR BIKE AND RIDE

Buon giorno and Good Day!

Well people, today March 30^th, is my birthday; and because I am very vain, I never tell my age. Although, just call up any one of my 3 kids, and they will blab it to you freely…those kids!

Yesterday I was at Denny's with my husband eating breakfast because we were out of town traveling. Feeling very tired after catering a large Italian buffet the day before, I said, "You know Bill, I am so tired today, I think I am just over with." He said, "Well do you want me to call Jim?" I said…."Jim?"

He said, "Jim Blossom" (our local Funeral Director). "Oh", I said. "Well no, I haven't picked out my outfit yet." He said, "Oh well, don't worry then, you have at least 40 more years." I have to say he did make me laugh, and since it took me trying on 4 outfits that morning for church, I must say he knows me well.

I guess I should explain just why I was trying on so many outfits. It was simply the fact that I have happily gone from a size 14 down to a size 10. This occurred because right before Christmas I got on the scale and about had a Cardiac Arrest. It seems while writing my *Rosalie Serving Country* Cookbook, I had been more than taste-testing, I had been "eating the whole thing," especially that *Black Bottom Peanut Butter Pie.*

It started just innocently at first. I looked around the house and there in the corner was my Elliptical Machine, the exercise bike the kids got together and bought me and Bill for Christmas one year. I thought, I'll just get on that bike and work out 30 or 40 minutes, at least every other day. After the bike, walking the dog for an hour at a time, and even going over to the gym once or twice a week, I began to feel a whole lot better.

I continued to talk to myself. "Why don't I just start counting calories". That always seems to be the best way to loose weight, and since I love to eat a little bit of everything, I thought it might be something I could live with. So, there it was! Exercise on my bike as much as possible and only consume no more than 1500 calories per day.

Starting off at 158 pounds and weighing 142 pounds the other day, I thought, WOW! This is really working. After 3 months of faithfully riding my bike and counting the calories, 16 pounds didn't seem like much, but when my skirts starting falling off my waist, I knew it definitely made the difference. Of course, I must tell you that I did stick to many fruits, vegetables, and very little red meat. I even made my Pasta e Fagioli soup with ground White Meat Turkey, and it was very delicious!

This was very inspiring to me and I just had to share it with you, because all of you can do the very same thing! I could almost bet that all of you, my friends, have an exercise bike some where in that house of yours. You don't even have to pay $40 a month for gym fee, just "Git on that Bike and Ride." I even wrote a song for you to sing while you are riding. Just put your own name in instead of mine. I think you all probably know the tune to "Hang Down Your Head Tom Dooley." (This is a very morbid and crazy song, but the tune does work)… so here goes.

"Git on your bike Rosalie Har..pole, Git on your bike and ride… Git on your bike Rosalie Har..pole… lay all that fat aside." Verse 1... "I got on my scale this morning… I felt like taking my life… I got on my scale this morning… but decided to ride my bike. So…Git on your bike, Rosalie Har…pole, Git on your bike and ride….Git on your bike Rosalie Har…pole, Lay all the fat aside."

Ha, Ha. Oh, well, my mind is a little twisted, but things could be worse. Have fun and click on my website and check out a cooking class or book signing near you.

Arrivederci and Goodbye for now,

Rosalie

　

Sugar-Free Banana Pudding

Sugar-Free Banana Pudding

 

NOTE: This pudding is so delicious; you won't even know it is sugar-free. A wonderful dessert for all our diabetic friends, or just good for those looking to shed a few pounds. The secret ingredient of sour cream enhances the taste. Good with whipped topping, but my favorite is the baked meringue. I have added them both for your choosing.

1 8½ -inch by 12-inch baking dish

1 (1.5-ounce) package Sugar Free Instant Vanilla Pudding

3 cups whole milk

¼ cup light sour cream

1 (5.5-ounce) package sugar-free vanilla wafers

3 medium-size ripe bananas, sliced

1 (8-ounce) container whipped topping, sugar-free

or 1 Meringue recipe, following

1. Prepare instant vanilla pudding, adding milk and sour cream. Stir until thick; set aside.

2. Line bottom and sides of baking dish with vanilla wafers. Place sliced bananas over the wafers. Pour pudding over top. Cover with whipped topping and crumble a few wafers on top. Chill for 1 hour before serving. Serves 6.

Meringue

4 egg whites

¼ teaspoon cream of tartar

2 tablespoons Splenda

½ teaspoon vanilla extract

1. Beat egg whites and cream of tartar in a grease-free bowl at medium speed with an electric mixer until soft peaks form. Gradually add the Splenda, 1 tablespoon at a time, beating at high speed until stiff peaks form and Splenda is dissolved. Add vanilla; beating just until blended. Spread meringue over pudding, sealing to edge of baking dish. Bake at 325-degrees for 25 minutes. Meringue should be golden brown. Cool to room temperature and place in refrigerator for few hours to chill.

MARCH 24, 2009 - CAPPUCCINO PUNCH

MARCH 24, 2009 - CAPPUCCINO PUNCH

Buon giorno and Good Day!

Greetings to all of you Newsletter fans. I thought my cookbook *Rosalie Serving Italian* was the leading commodity in my adventure, but lately I have run into more people that say, “Keep the newsletters coming, we want to laugh!”

I must say that the last few episodes in my quest to get *Rosalie Serving Country* into the printing stage have been less than generic. Take the last “Photo Shoot,” along with the bird and the rangers! I thought surely nothing could surpass that. However I must tell you of the photo shoot following the bird. Incidentally, I honestly don’t rehearse these.

Again, I am trying to have as many photo shoots as possible to beat my own deadline of May 1^st so that the Arts & Graphic person can put this project all together. On this particular day I was concentrating on the breakfast items and beverages, one of which is *Cappuccino Punch.* This is a delicious chocolate punch made with instant coffee, and is very popular right now.

I thought about naming it “Chocolate Punch” and leaving the “Cappuccino” to the Italian cuisine, but then the reader would not appreciate the “coffee” flavor, and I was certain the Country folks like coffee a lot.

As I brought out the punch bowl with the swirling chocolate and vanilla ice cream, I thought both photographers eyes would pop out. “Would you like to taste-test before shooting this wonderfulness?” I asked. “Oh, without a doubt” was their reply. As they were sipping and enjoying, the assistant photographer, Sonia, says, “Isn’t your dog’s name Cappuccino?” “Yes”, I said, wondering. “Well, I have a great idea,” she says. Let’s just put *Cappuccino” right in the photo with the punch. “Uncanny that it was, he was groomed earlier that day, and still wore his neck scarf.

After this notion was tossed to and fro, Sonia spots a large basket holding my dish towels. I’m thinking… who would want to drink a cup of punch that a Shih Tzu puppy had just fallen into? I’m certain of near disaster!

We pour the cup of punch, lace it up with whipped cream and sprinkle cinnamon on top. Next, we place the dog in the large basket with a handle on top, overlooking the punch. I look “Capps” straight in the eye and tell him to “STAY.” Surprisingly, he obeys, cocks his head to the side when the camera clicks, and actually poses for shot after shot. Everyone gives “Capps” applause, which makes his strut around for the remainder of the night.

This brought back memories when I had “Capps” under my table at a Barnes & Nobel book signing. Of course I had permission since he is the “mascot” of the book and it was an unusually cold day to leave him out in the car.

A young girl about 18 years old discovers him and starts salivating with sweet nothings. She says, “O, I just love your puppy!” A few minutes later she returns and says she wants to buy a cookbook. “Oh, I would love to hand you one, and to whom shall I sign it?” She hesitates a minute and presents me with an ink pad that she got from the community relations manager of the store. “Well, I was hoping your dog, “Cappuccino“, could sign it with his paw.”

After several people witnessed the “paw” sign that “Capps” so willingly gave out, I decided to have a talk with him. “Now, look here, dog”… I’m the writer here and the glory for this cookbook goes to me, not you”. I’m not so sure he wanted to understand, since he strutted out of the store that day.

And now that his picture will also be in the Country book, I may have to take him to counseling. I can still look back and see the young girl crying tears of joy….I was told this crying episode happened once before on American Idol. Oh well, have a cup of “Cappuccino Punch.”

Don’t forget to come to Dierbergs School of Cooking for a great cooking class on April 2^nd at the Bogey Hills location in St. Charles, MO. I will be making Italian Breaded Pork Chops, and Cherry Pie Coffee Cake, for starters. Call for reservations 636-669-0049.

 

Have a blessed day,

 

Rosalie

　

　

　

CAPPUCCINO PUNCH

WEEKLY RECIPE - MARCH 24, 2009 - CAPPUCCINO PUNCH

NOTE: This punch has been the talk of the town ever since its discovery. A rich smooth coffee-laced chocolate that is so good you will be hooked in no time. Make in larger amounts for parties and showers. Since my dog's name is "Cappuccino," the photographer's assistant, Sonia, thought he should be in the picture. He was extremely agreeable!

¼ cup instant coffee

½ cup sugar

1 cup boiling water

2 quarts milk

1 quart chocolate ice cream

1 quart vanilla ice cream

Whipped cream for garnish

Cinnamon sugar to sprinkle for garnish, optional

1. Dissolve coffee and sugar in 1 cup boiling water. Place in large punch bowl

2. Add the milk, chocolate ice cream and vanilla ice cream; stir together until blended.

3. Laddle into punch cups and top with whipped cream. Sprinkle cinnamon sugar over whipped cream. Makes 1 gallon.

(Time: 15 minutes)

THE PHOTO SHOOT

Buon giorno, and Good Day!

Since writing about *Chicken Poop for the Sole* a couple of weeks ago, I have run into a lot of people who have shared their stories with me, some hard to believe, and, extremely funny. I have also received a lot of support to write the book, if for no other reason, than to just list the craziness of normal people in abnormal circumstances.

Of course *Rosalie Serving Country* is primarily on my mind these days, as I am getting down to the last of the recipes and photo shoots. I didn't anticipate writing cookbooks and humor the last days of my life, but who knows what one might do if given the opportunity.

Since the last photo shoot a few days ago I have had visions of *Homemade Bean Soup,* *Chicken & Dumplings,* *Waldorf salad,* *Battered Fried Mushrooms* and *Black Bottom Peanut Butter Pie.* These were only a few of the 18 food shots that were taken all in 4 hours. The Photo Shoot started out like most of the others, except we had a visitor…a bird.

I don't usually write about Photo Shoots, but this one was quite unusual. I arose early in the morning and began preparing the food items that I wanted to get photographed. Starting with the desserts so they could get refrigerated and have a chance to set up for a good shot, I was well on my way; making the *Cinnamon Rolls with Cream Cheese*, the *Key Lime* and getting ready for the Southern Fried Chicken.*

The Photographer arrived, a Mr. Guillermo Gomez, who is the owner and CEO of St. Louis Color. His sweet and very talented assistant, Sonia Dea, followed behind promising another successful shoot.

We started with the *Battered Fried Mushrooms.* They were not only very photogenic, they were extremely delicious! We all stopped, mostly devoured the mushrooms, and then went on to the next item. This is usually the case and toward the end of the night, we all four, including my husband, Bill, fall over from the myriad of food consumed.

As the evening progressed, I thought I saw a flash of something fly by, and since I didn't invite Superman, I was sure it was my imagination. But there it was again, and this time the photographer noticed and in an instant a bird almost flew right into the large photo umbrella. Guillermo lost his balance and toppled over onto me which started a chain reaction, all while the Key Lime Pie was hanging in a balance by the hand of Sonia.

Instantly, the two men, Guillermo and Bill, became the "Forest Rangers." My husband emerges from the garage with a huge net large enough to catch monkeys. We all open the doors and Guillermo, tripping over furniture, calls out "I've got him cornered." After thirty minutes of destruction, from lamps falling over to the whipped cream weeping on the Peanut Butter Pie, the men decided to just let the bird fly out on his own. What a thought!

All was quiet for an hour, but alas, the bird gathers energy, and again… Ready, Set, Action! Surprisingly the little creature flies out the front door on his own. We, the frozen four, (temperature that evening was getting down to 30-degrees) got back to business.

The evening ends on a sweet note…Guillermo enjoying the Key Lime Pie, Sonia salivating on the Peanut Butter Pie, and Bill consuming the Waldorf Salad and the Chicken & Dumplings. WOW!….The adventures of *Rosalie Serving Country.*

Click on my site,

www.rosalieservingitalian.com for upcoming events. We had a great time at the Rendezvous café the other evening; the Cooking Class was a blast! Be sure to sign up for the Mother-Daughter Class in May. Call Rendezvous Café for reservation, 636-272-8687.

God Bless!

Rosalie

　

　

　

Black Bottom Peanut Butter Pie

Black Bottom Peanut Butter Pie

NOTE:  This  is a sneak preview of the desserts in Rosalie Serving Country Cookbook. The layer of chocolate on the bottom is wonderful and makes this a very rich desser;, not for the faint-hearted. Simply delicious!

1 prepared 9-inch Graham Cracker

 

½ cup evaporated milk

1 cup semi-sweet chocolate chips

1 (8-ounce) package cream cheese

1 cup creamy smooth Peanut Butter

1 (14-ounce) sweetened condensed milk

pressurized whipping cream

Miniature Reese’s Peanut Butter Cups

 Smucker’s Hot Fudge Topping

1. In small bowl, microwave chocolate chips and evaporated milk for 1 minute, stirring until chips are dissolved and mixture is smooth. Pour into bottom of prepared crust.

2. In medium bowl, beat together, cream cheese, peanut butter and sweetened condensed milk until smooth. Pour over melted chocolate in bottom of crust.

3. Using the pressurized whipped cream, make decorative dollops all around the outer edge of the pie. Next, line the inside of the whipped cream circle with the miniature Reese’s Peanut Butter Cups.

4. Place 1/4 cup hot fudge topping in microwave for few seconds to thin syrup. Drizzle over whipped cream. Refrigerate pie for 2 hours or more to set. Serves 8 large or 16 small slices.

　

　

　

THINK, THINK, THINK!

THINK, THINK, THINK!

Buon giorno and Good Day!

Every year when the month of March rolls around, I get this sick
feeling because it happens to be my birthday month.  Like most vain
women, I never want to be reminded of my age.  Why is it we can't wait
to grow up but then can't stand to grow old?   One recollection of my
dear mother is that she was never honest about her age or weight.
When people would inquire she would only say… "THIS IS NONE OF YOUR
BUSINESS!"

While I don't condone fibbing about age, I must say it is tempting.
All in fun, I am so thankful for every year the Good Lord gives me and
do appreciate good health, a wonderful family and many many dear
friends. And of course I am very grateful for *Rosalie Serving
Italian* cookbook, which has connected me to another world; the world
of serving my food to whosoever will.

But then, about birthdays.  Did you know that these "golden" years can
be a lot of fun?  I am convinced it is a mindset that just has to be
discovered.  For your convenience I have listed 7 of my own ideologies
for those of us 50 years and older; they are guaranteed to be make you
happy.

1.  *THINK POSITIVE.*   I am only 18 years old in my mind; I just need
to convince my sacroiliac.  For real, the bible states: "As a man
thinks, so is he."  DON'T BE NEGATIVE!  Look for the best, think the
best and do your best!  Don't call yourself names like: stupid, crazy,
slob, nerd, brainless, etc.

2.  *THINK ACTIVE.* Cram as many projects into your life as
possible!   Doing nothing is just plain wrong!  It breeds depression,
loneliness, and self-pity.  If you don't know where to start,
VOLUNTEER!   Everyone can use your help: Churches, Schools, Hospitals,
Veterinarians, etc.

3.  *THINK RECIPROCAL.*  Did you know the most quoted verse in the
bible is:   "Do unto others as you would have them do unto you."
Treat everyone with RESPECT!   Always think of yourself as "the
others," it works every time.

4.  *THINK SERVANT.*  Do you really want to be happy?  Make someone
happy!  There is just nothing in this world to lift your spirits, than
to see someone benefit from a kindness you have given.

5.  *THINK FITNESS.*  To feel younger, feel rejuvenated, and feel
lighter in your emotions: EXERCISE!   Move it or loose it, shake it or
bake it, be still, be ill.  Exercise works wonders for every part of
your body.  Everybody and anybody can usually walk.

6.  *THINK LOVE.*  Hug, touch, kiss, and embrace your spouse, kids,
and friends.  God is Love, and He can't help loving you, His kid.  We
can't help loving Him, our creator.  The more we love, the more we are
loved.  It is a wonderful feeling, and makes us feel like a little
child.

7.  *THINK GRATEFULNESS.*   Less complaining, and more thankfulness
makes you a happy camper and keeps you from getting "old, grumpy, and
stale."

So Happy Birthday to all you March people, and remember THINK, THINK,
THINK!  Phil: 4:8..."Finally brethren whatsoever things are true,
honest, just, pure, lovely, and are of a good report; if  there be any
virtue, and if there be any praise, THINK ON THESE THINGS."

Be sure to click on Upcoming Events at www.rosalieservingitalian.com
for a Cooking Class near you.

Buon giorno and Good Day!

Every year when the month of March rolls around, I get this sick
feeling because it happens to be my birthday month.  Like most vain
women, I never want to be reminded of my age.  Why is it we can't wait
to grow up but then can't stand to grow old?   One recollection of my
dear mother is that she was never honest about her age or weight.
When people would inquire she would only say… "THIS IS NONE OF YOUR
BUSINESS!"

While I don't condone fibbing about age, I must say it is tempting.
All in fun, I am so thankful for every year the Good Lord gives me and
do appreciate good health, a wonderful family and many many dear
friends. And of course I am very grateful for *Rosalie Serving
Italian* cookbook, which has connected me to another world; the world
of serving my food to whosoever will.

But then, about birthdays.  Did you know that these "golden" years can
be a lot of fun?  I am convinced it is a mindset that just has to be
discovered.  For your convenience I have listed 7 of my own ideologies
for those of us 50 years and older; they are guaranteed to be make you
happy.

1.  *THINK POSITIVE.*   I am only 18 years old in my mind; I just need
to convince my sacroiliac.  For real, the bible states: "As a man
thinks, so is he."  DON'T BE NEGATIVE!  Look for the best, think the
best and do your best!  Don't call yourself names like: stupid, crazy,
slob, nerd, brainless, etc.

2.  *THINK ACTIVE.* Cram as many projects into your life as
possible!   Doing nothing is just plain wrong!  It breeds depression,
loneliness, and self-pity.  If you don't know where to start,
VOLUNTEER!   Everyone can use your help: Churches, Schools, Hospitals,
Veterinarians, etc.

3.  *THINK RECIPROCAL.*  Did you know the most quoted verse in the
bible is:   "Do unto others as you would have them do unto you."
Treat everyone with RESPECT!   Always think of yourself as "the
others," it works every time.

4.  *THINK SERVANT.*  Do you really want to be happy?  Make someone
happy!  There is just nothing in this world to lift your spirits, than
to see someone benefit from a kindness you have given.

5.  *THINK FITNESS.*  To feel younger, feel rejuvenated, and feel
lighter in your emotions: EXERCISE!   Move it or loose it, shake it or
bake it, be still, be ill.  Exercise works wonders for every part of
your body.  Everybody and anybody can usually walk.

6.  *THINK LOVE.*  Hug, touch, kiss, and embrace your spouse, kids,
and friends.  God is Love, and He can't help loving you, His kid.  We
can't help loving Him, our creator.  The more we love, the more we are
loved.  It is a wonderful feeling, and makes us feel like a little
child.

7.  *THINK GRATEFULNESS.*   Less complaining, and more thankfulness
makes you a happy camper and keeps you from getting "old, grumpy, and
stale."

So Happy Birthday to all you March people, and remember THINK, THINK,
THINK!  Phil: 4:8..."Finally brethren whatsoever things are true,
honest, just, pure, lovely, and are of a good report; if  there be any
virtue, and if there be any praise, THINK ON THESE THINGS."

Be sure to click on Upcoming Events at www.rosalieservingitalian.com
for a Cooking Class near you.

Vanilla Torte

 Vanilla Torte

NOTE: This torte is one of my son Scott's favorite desserts. Made by his mother-in-law and my friend, Kathie Huttegger, it is a must at most family gatherings. The crust is rich with brown sugar and pecans, and the filling is layered with cream cheese and pudding. Delicious!

Crust

1 ¼ cups flour

1 tablespoon brown sugar

6 tablespoons butter

1/2 cup chopped pecans

Layer 1

1 (8-ounce) package cream cheese

1 cup confectioners' sugar

1 (16-ounce) container Cool Whip, divided

Layer 2

1 (3.9-ounce) package Jell-O instant vanilla pudding mix

1 ½ cups milk

Layer 3

1 (3.9-ounce) package Jell-O instant chocolate pudding mix

1 ½ cups milk

Layer 4

remaining cool whip

½ cup chopped pecans

chocolate curls for garnish, optional

1. Preheat oven to 350-degrees. In medium bowl prepare curst by mixing together flour and brown sugar. Cut in butter until crumbly and stir in nuts. Press into a glass 13-inch by 9-inch baking dish and bake 15 minutes. Remove from oven and allow to cool.

2. Prepare layer 1 by beating together cream cheese and powdered sugar with electric mixer until smooth. Fold in

½ container of Cool Whip until well blended. Spread onto cooled crust.

3. Prepare layer 2 by mixing the vanilla pudding mix into milk; stirring together just until blended. Pour over cream cheese layer immediately so that pudding can thicken in an even measure. Wait a few minutes until set.

4. Prepare layer 3 using the chocolate pudding and stirring into milk just until blended. Pour over vanilla pudding; waiting until pudding is set before continuing.

5. After puddings have set, top with remaining half container of Cool Whip. Sprinkle top with chopped pecans, and garnish with chocolate curls if desired. For making chocolate curls, see page?

Makes 20 servings.