Pepperoni Rigatoni Bake from Joyce

1 pkg (16 oz) rigatoni or penne pasta
2 large eggs
1 c milk
1 c shredded part-skim milk mozzarella (4 oz)
1 c grated Italian cheese
1 container (15 oz) part-skim ricotta cheese
4 oz sliced pepperoni, cut into slivers (1 cup)
1 pkg (10 oz) frozen peas
½ teaspoon salt
¼ teaspoon pepper

1.      Cook pasta in boiling water as directed by package label.
2.      Meanwhile, preheat oven to 375 degrees.  Grease 3 to 3 ½ quart casserole (2 inches deep) or 13x9 glass baking dish.
3.      In large bowl, with wire whisk, lightly beat eggs.  Stir in milk, mozzarella, grated cheese, ricotta, pepperoni, frozen peas, salt and pepper until well combined.
4.      Drain pasta.  Add pasta to cheese mixture and toss to coat.  Transfer pasta mixture to prepared casserole.  Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set.  Let stand 5 minutes before serving.

Prep Time:  25 minutes plus 5 minutes for standing
Bake Time:      20 minutes
6 main-dish servings  (each serving about 675 calories)

Easy Homemade Almond Paste

http://bakingthegoods.com/2018/06/25/easy-homemade-almond-paste/

3 cups fine almond flour
3 cups powdered sugar
2 egg whites room temp
2 tsp almond extract

Combine the almond flour and powdered sugar together in a food processor.

Add egg white and almond extract and pulse about 1-2 minutes until smooth and combined.

Lightly dust a smooth surface with powdered sugar. Turn out mixture onto the surface and roll into a ball. Roll into a log. Wrap in plastic wrap and freeze.

Makes about two pounds. 

Raspberry Yogurt Trifle

Angel food cake, broken into chunks
32 oz Greek non fat yogurt
1 pkg instant sugar free cheesecake pudding
1/2 pkg rasberyy jello, sugar free
Fresh raspberries
Cool whip lite

Layer yogurt mix
Then 1/2 angel food cake
Then raspberries
Then cool whip.

Repeat layers and decorate with raspberries

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.

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)
Mozzarella
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.

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.

ALMOND MACAROONS AND PIGNOLI COOKIES

INGREDIENTS

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

HOW TO PREPARE

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.

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