A low-calorie solution for when you’re craving pizza or lasagna. I might go as far as to say I find this more satisfying than either of those dishes because it keeps the good stuff – melty goey cheese and Italian spices, without bothering with the boring crust or pasta. [Notes:] *I use fat-free swiss cheese slices, their flavor is mild and not very swiss-y, so when combined with the other flavors it tastes close enough to ordinary mozzarella cheese

Mama mia! Limoncello syllabub with lemon sugar is a delicously light and airy dessert with an Italian tipple. It’s the ideal easy no-cook dessert recipe to have up your sleeve should unexpected foodie guests turn up, or to impress a new date. Verrines are French, little appetisers or desserts served in shot glasses and they are very much in vogue at present! Limoncello is an Italian lemon liqueur best served straight from the freezer.

This is my recipe for Mile High Pizza, it is my DGS favorite pizza that I make and is often requested by him and his friends.

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce — first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn’t have so I subbed 1 T basil and 1 T oregano — posted by ellie_

I pulled this recipe out of a Martha Stewart magazine years ago. If you like your sauce with a kick, you’ll like this.