Valentines Delight! (Buca di Beppo at Home)

{so I know that I am super late in posting these but it is so delicious that I can't not post the secrets! Dinner was greatly inspired by a favorite family Italian restaurant: Buca di Bepo. In fact some of the recipes are from their kitchen! Dad and my husband were in charge of the main dish, my brother worked hard on the bread sticks, and my mom and I took on the dessert. It turned out to be a regular "Buca" experience at home! }

{Bucca di Bepo meatballs}

{ingredients}
2 1/2 lbs ground beef
1/2 c. Romano cheese- grated
3/4 c. dry Italian seasoned breadcrumbs
4 large eggs
2 tsp. salt
1/4 c. fresh garlic- chopped {my darling husband followed the recipe to exact measurements and we decided that this is a lot of garlic. I would only put in 2 or 3 cloves if you don't want to taste garlic for the next few days.}

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{directions}
1. In a large bowl mix all ingredients together.
2. Shape into meatballs the size of a golf ball - makes about 40 meatballs {seriously...}
3. set aside and let rest for 1 hour. {we didn't do this and they turned out alright... we just didn't have the time...}
4. Cook the meatballs in the meatball sauce {see note below}
5. Simmer for about 45 minutes.
{Meatball sauce} *to come later* {we decided that the sauce was way too greasy from the meatballs cooking in it... so we have discussed some alternatives... you can cook them in a different sauce and then add it, or you can bake them. That recipe will come later as well but you can click here when we find it...}

{Buttery Breadsticks}{this recipe is super easy and can easily be altered for personal preference}

{ingredients}
24 Rhodes Dinner Rolls- thawed but still cold
1/2 c. butter or margarine- melted
1/2 c. Parmesan cheese (the kind in the jar)
garlic salt- to taste

{directions}
1. Pour melted butter on a 11 x 17 baking sheet
2. Roll each roll to about 6" and then roll in butter until completely coated.
3. Place cheese in seperate bowl and roll buttered breadstick in cheese.

{we actually just sprayed the pan with nonstick spray and brushed some melted butter top and then sprinkled on the cheese, garlic salt and dried parsley}

4. Place breadsticks on baking sheet in 2 rows of twelve each.
5. Sprinkle with garlic salt if desired
6. Cover with plastic wrap. Let rise until double in size.
7. Remove wrap and bake at 350 degrees for 20 minutes.

{dessert: Chocolate Berry Trifle} {this is a fun and very easy delicious dessert to make. and if you do it right, beautifully gorgeous!}

*the whipped topping deflated a little but you get the idea



{Chocolate Berry Trifle} {these were absolutely delectable. The raspberry/chocolate combination provides a sweet desert with a little punch of tartness. Even my brother who was full decided to have one after a bite of mine.}

{ingredients}
3 c. cold milk
2 small packages instant chocolate pudding mix
8 oz cool whip- thawed
1 baked 9 x 13 brownie layer- cut into 1" cubes {see recipe I used below, but I'm sure a boxed brownie mix will work just as well}
2 cups fresh or frozen unsweetened raspberries

{directions}
1. Pour milk into large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes.
2. Gently stir in 1 c. whipped topping.
3. Place half of the brownie cubes in a 2 qt. serving bowl or trifle dish. {for this celebration we chose to use our goblet as personal trifle dishes and layered accordingly. Just make sure your serving dish is clear so you can see the layers, its part of the fun!}
4. Top with half of the pudding mixture, half of the raspberries, and 1 c. whipped topping. {my layers went as follows: brownie, pudding mix, a spoonful of raspberries, smigeon of whipped topping to act as glue for the next layer of brownies. repeat.}
5. Repeat layers.
6. Refrigerate 1 hr. or until serving {its better to wait to top it with whipped topping until you are about to serve. Ours kinda melted into the rest of it... not quite as pretty. We also topped ours with a little chocolate heart to add a little valentine flair!}

Makes about 12 servings

{Brownie} {i got this recipe from allrecipes.com . it says they always turn out, and they are truly tasty!}

{ingredients}
1/2 c. butter
1 c. white sugar
2 eggs
1 tsp. vanilla extract
1/3 c. flour
1/4 tsp. salt
1/4 tsp. baking powder

{directions}

1. Preheat oven to 350 F
2. Grease and flour an 8 inch square pan. {i wanted thinner brownies so i doubled the recipe and used a 9x13 pan. i also used the Baking PAM that has flour in it already.}
3. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and vanilla.
4. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

{frosting} {for this dessert i did not make the frosting}
3 Tbsp. butter-softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla extract
1 c. sugar

1. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

{chocolate hearts- directions}
1. melt some chocolate and put it into a bag {ziploc works just fine- just cut the tip of the corner off for a makeshift designer bag.}
2. Squeeze melted chocolate into any design onto a piece of parchment paper and let cool.
3. Place on a dessert to add a little fancy flair...

--> yes... the picture is upside down...

*Mmmm...