Saturday, January 13, 2018

Scalloped Potatoes for Two

This recipe is from my sisters in law Dee and Deborah. You can adjust the amounts for larger crowds

For two people:

4 peeled small potatoes, sliced

boil potatoes in salted water until fork tender

Sauté one finely chopped onion

Make a roux of 1/8 cup of flour
2 tbsp butter

Cook roux for a few minutes

Add 1 cup milk

Mix until thick

Add sautéed onions, salt, pepper, garlic powder and a few tbsp of Parmesan cheese

Drain potatoes and mix all together.

For a large crowd you can use 1 cup of flour, 2 sticks butter and half gallon of milk. Adjust Parmesan cheese to taste.

Wednesday, August 30, 2017

Pesto Veggie Pizza

pizza dough rolled thin
Sautéed mushrooms
Sautéed red and orange peppers
Handful of diced cherry tomatoes
Jar of pesto
Sliced pepperoni (optional)
Grated cheese

Oil the bottom of pan and place pizza dough in pan. Spread the pesto over the dough and spread olive oil on the outside crust of dough.

Sprinkle mushroom, peppers, pepperoni, grated cheese and mozzarella. Top with diced cherry tomatoes.

Bake in preheated 475 degree oven until bottom is brown and cheese is melted.

Sunday, December 18, 2016

Snowball Cookies

1 cup softened butter
1/2 cup confectionery sugar
1 teaspoon almond extract
2 1/4 cups flour
1/4 teaspoon salt
1/4 finely chopped toasted walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and extract. Work in flour, salt, and nuts. Shape into 1-inch balls. Bake on ungraded baking sheet for 10-12 minutes. While warm roll into confectionery sugar. Cool. Roll in sugar again.

Tuesday, December 13, 2016



2 lbs almond paste
2 1/2 cups sugar

1/2 tsp salt
6 egg whites
Pignoli (pine nuts) toasted
Slivered almonds toasted
Maraschino cherries cut in half


  1. Preheat the oven to 350ºF. Line two or three baking sheets with parchment paper and set aside.
  2. Mix the Almond Paste, sugar, salt and orange rind in a mixer with the paddle attachment on slow speed. Mix long enough to make a smooth, lump-free mixture. Gradually add the egg whites, adding only enough to create a smooth, firm paste.
  3. Drop by full Teaspoons onto parchment-lined cookie sheets.  For Pignoli Cookies, drop batter onto pignoli; coat evenly; shape with your fingers and place onto parchment lined-cookie sheets.
  4. Bake the macaroons in the pre-heated oven until lightly brown, about 10 to 12 minutes. Do not over bake.
  5. Cool completely then carefully peel the cookies off the parchment paper.
  6. Store in a covered container.

Tuesday, October 18, 2016

Rachael Ray's Potatoes


  • 4 large starchy potatoes, scrubbed and dried
  • 1/2 cup grainy Dijon mustard
  • 4 cloves garlic, grated or chopped
  • 2 tablespoons stripped thyme leaves
  • 1/2 lemon or 1 tablespoon cider vinegar
  • 1/2 cup olive oil
  • Kosher salt and black pepper
  • Finely chopped chives, garnish


Preheat oven to 400°F. Prick potatoes with a fork and roast for 30 minutes. Remove and cool to touch. Turn oven heat up to 500°F.
Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl.
Cut potatoes lengthwise into 6 wedges each. Add potatoes into the bowl with the dressing and toss to coat well. Spread potatoes in an even layer on a baking sheet with the wedges lying flat. Roast 20 minutes, turning once. Top with chives to serve.  

Pizza Dough from Lidia Bastianich

1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1 ½ teaspoons salt
Olive Oil

Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 ½ hours.

Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

Wednesday, April 27, 2016

Diane's Peanut Butter Ice Cream Cake

Layer of nutter butter cookie crumbs mixed with melted butter, baked 8 minutes

Layer of peanut butter ice cream

Layer of hot fudge

Layer of cool whip