Tag Archives: jumpfortherose

Keto Cheesecake Cupcakes

Nonna downloaded this recipe from AllRecipes.com. Amazingly, she actually followed the recipe. She did find the recipe a little traumatizing, you’ll have to watch the video to learn what was so shocking!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Keto Cheesecake Cupcakes

  • Difficulty: very easy, but must refrigerate for 8 hours before eating.
  • Print

Ingredients

    • 1/4 cup butter (melted)
    • 1/2 Almond Flour
    • 2 8 ounce cream cheese packages
    • 1 tsp vanilla extract
    • 2 eggs
    • 3/4 cup Truvia Confectioners
    • cupcake wrappers
    • cupcake baking pan


Directions

    1. Melt butter and mix with almond flour.
    2. Spoon mixture into the cupcake wrappers. This will make a bottom crust so try to keep the mixture flat.
    3. Put both cream cheese packages, eggs, sweetener, and vanilla extract together in a bowl. Mix (an electric mixer will make it much easier) until smooth.
    4. Spoon the cream cheese mixture over the crust. Try to spread the mixture evenly between 12 cups.
    5. Preheat oven to 350° F and cook 15-20 minutes. The mixture should be reasonably “set” or firm in the middle before removing from the oven. See Note 1
    6. Once out of the oven, let cupcakes cool at room temperature until cool enough to handle.
    7. Add fruit on top of each cupcake if you desire.
    8. Refrigerate at least 8 hours before serving.


Note 1: The original recipe called for 15-17 minutes, but Nonna baked for 20 minutes. The middle should be reasonably firm. The middle does not need to pass the “toothpick” test (poke a toothpick in the middle and it comes out clean). However, neither should the middle jiggle when you wiggle the pan.

Amazing Stuffed Shells

Nonna made stuffed shells for the Nurses at HCA in Pearland, Texas who saved her life (not corona virus related). The women and men who cared for Nonna were exceptional during one of the most trying times in this country. The entire family extends our thanks and appreciation to their hard work!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Ingredients

    • 24-48 ounces Spaghetti Sauce or Marinara Sauce (See Note 1)
    • 1 box Barilla Jumbo Shells Pasta (12 ounces)
    • 1/2 cup freshly chopped parsley
    • 1 tbsp black pepper
    • 1/2 tbsp Jacobsen Garlic Salt
    • 1 tbsp oregano (freshly chopped is best)
    • 2 cups Shredded Mozzarella Cheese (See Note 2)
    • 1/2 cup Romano Cheese (See Note 2)
    • Galbani Ricotta Cheese (32 ounces) (See Note 2)
    • 2 Eggs (or 1/5ish Emu egg (LOL) – See Nonna’s Emu egg recipes)

Directions

    1. Boil shells for 10 mins (or according to the box directions). Shells should be Al Dente or, really, even firmer than that. If you like your pasta Al Dente when you eat, don’t over boil the pasta. Remember the pasta is going to spend 30ish mins in the oven.
    2. Mix all 3 cheeses, both eggs, salt, pepper, oregano, and parsley in a mixing bowl.
    3. Put a layer of sauce into the bottom of a baking pan.
    4. Scoop the cheese mix into the softened shells and place them in a baking pan. Let the shells cool before touching them. 1 layer only.
    5. Put a layer of sauce over the stuffed shells. See Note 3)
    6. Place in oven at 400° F for 30ish mins. Check at 20 mins. The sauce should be boiling or browning slightly. Mostly you just want everything hot throughout the pan.
    7. Pull the pan from the oven when it is done and add a layer of shredded mozzarella cheese on top.
    8. Place back in the oven for 5 mins (just so that the cheese on top melts).


Note 1: Nonna always makes her own spaghetti or marinara sauce. As the sauce requires several hours of simmering, Nonna will sometimes make it a day or two earlier to save time when she is actually preparing the full meal. You can access the spaghetti sauce recipe and video by using the search function.

Note 2: When making a meal like this, use the best cheese. Order online from or visit a specialty cheese shop. Delicious Italian food starts with the sauce and continues with the cheese selections!

Note 3: If you like extra sauce you can heat some up and serve it on the side or make thicker layers of sauce in the baking pan.

Spaghetti & Meatballs

This sauce was passed down from Nonna’s Great Grandmother “Mama Tess,” who immigrated from Sciliy in 1903. In fact, several limbs of the family tree and Nonna’s children, also, make this sauce. Both among the family branches and within the 5th generation, there are very few recipe adaptations (and those aren’t worth mentioning!!!). Mama Tess’ living and cooking relatives, especially Nonna, hope you enjoy this as much as the family does!

Click here for the written recipe!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Welcome & Hello

We, Nonna and Aunt Winkie, invite you to join the network of volunteers, skydivers, breast cancer patients, and survivors in the fight against breast cancer. You can do this by subscribing to Nonna Snowden Cooks’ You Tube channel and participating in what we hope will become a network of friends and family who enjoy sharing cooking ideas, recipes, and the camaraderie that comes with supporting a good cause.

Click here to read about Nonna, her affiliation with Jump for the Rose and how Nonna Snowden Cooks was born! Click here or on video below to subscribe!

Eggplant Parmesan

Nonna Snowden cooked a fabulous eggplant parmesan. This recipe started with a meatball and Italian sausage tomato sauce passed down through 4 generations. You can view her spaghetti and meatball video to learn how to cook this sauce just scroll down. Also, she used her favorite cheeses (mozzarella and sheep’s milk ramano) and a new herb seasoning mix. Visit Dan Pastorini’s website to find your favorite seasoning mix!

Click here for the written recipe.
Click here for the Meat Sauce recipe.

Here are some quick links to purchase ingredients from Amazon.

Uncle Paulie’s Salt and Sauces, Mutti Tomato Puree, Mutti Tomato Paste, Bread Crumbs, GOOD Romano Cheese, GOOD Mozzarella Cheese, Olive Oil, Hot Italian Sausage, Wooden Spoons, Lasagna Pans.

Carrot Cake & Creamy Icing

Nonna and guest cook, Cindy Guire, bake a simple and delicious carrot cake topped with a creamy icing, all from scratch. The recipe is clear and easy such that even a novice can serve a moist carrot cake that the entire family will love. Please support Nonna and Jump for The Rose by subscribing to Nonna’s youtube channel. Also, visit Cindy on her facebook pages The Art of Skydiving and Art Classes with Cindy.

Click here for the written recipe!

Here are a few easy links to purchase ingredients from Amazon.

Saigon Cinnamon, Goat Butter, Mexican Vanilla, Canola Oil, Sugar, Flour, Baking Soda, Salt, Walnuts, Cream Cheese, Powdered Sugar, Cake Pan, Hand Mixer.

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