Thursday, December 3, 2015

Mom's Lasagna Like Granny Made

No bake lasagna noodles
Plenty of spaghetti sauce
3 lbs whole milk ricotta
4 eggs
Grated cheese
Fresh parsley, chopped fine
Garlic powder

Mix the ricotta with all ingredients except sauce and noodles.

Spray a 9 x 12" pan with mom stick spray. Add a layer of sauce, the noodles, ricotta, and mozzarella. Continue layers ending with mozzarella. You can sprinkle grated cheese too on every layer.

Cover the pan with plastic wrap and aluminum foil. Bake at 375 degrees until hot and bubbly. About 1.5 hours if you don't boil noodles. If you boiled the noodles, bake about 45 minutes. Very important, let stand to cool before cutting or pieces will be runny.

Tuesday, November 24, 2015

Butternut Squash Soup

1 onion, chopped
2 ribs of celery
8 baby carrots
2 large potatoes
1 butternut squash, pre cooked in microwave
1 box of chicken broth
1/8 cup heavy cream
Pumpkin pie spice
Salt and pepper
Fresh parsley

Melt about two tablespoons of butter and sauté the mirapoix. Add the chicken broth and add the chopped potatoes. Add about a teaspoon of chicken base and simmer until potatoes are tender. 
Add seasonings. I just added pinches of each spice to taste. 

When potatoes are tender, use an emulsifier and blend thoroughly in the pot. If you don't have an emulsifier use the blender. Add the squash and blend until smooth. 

Stir in heavy cream until blended and serve. 

Friday, November 6, 2015

Sunday, November 1, 2015

Dollop Vanilla Buttercream

2 cups softened butter
2 tablespoons vanilla extract
6 cups confectioners sugar

Mix butter at room temperature in a stand mixer with the paddle attachment until soft, about 3 minutes. Add vanilla and continue mixing about 1 minute. Slowly add powdered sugar and continue mixing after each incorporation of sugar, until all the sugar is in the bowl. Continue mixing about 5 minutes. 

Monday, August 24, 2015

Roasted Red Pepper Dip

  • 2  (7 ounce) jar roasted red peppers, drained
  • 3/4 pound shredded Monterey Jack cheese
  • 1 large container whipped cream cheese
  • 3/4cup mayonnaise
  • 1 can artichokes, drained
  • 1 tbls. Parmesan cheese
  • 2 clove garlic, minced
  • Few shakes of hot sauce

  1. Preheat oven to 350 degrees
  2. In the food processor, pulse the garlic and  peppers; add the Monterey Jack cheese, cream cheese, mayonnaise, garlic.
  3. Add the artichokes and pulse lightly, so you still have some pieces.
  4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Friday, March 13, 2015

Sunday, February 1, 2015