Ice Box Cake

2 small pkgs of vanilla pudding (6 oz I think)
2 small pkgs of chocolate pudding
Only use cook and serve pudding, instant doesn't have the correct
consistency.
Box Graham Crackers

Line bottom of 9x12 glass pan with whole graham crackers, trimming to fit
edges

Prepare vanilla pudding as directed, pour over graham crackers, top vanilla
pudding with a layer of graham crackers.
Prepare chocolate pudding as directed pour over vanilla pudding and graham
crackers. Crush some of the remaining graham crackers and sprinkle on top.
Refrigerate for at least 2 hours.  Cut and serve, top with whipped cream.

**We've tried reversing the layers and putting the chocolate on the bottom
and it didn't work.
** If I'm making this for myself I use sugar free pudding.

Stuffed Escarole

Cook 3 bags of Chopped Escarole in one large can of chicken broth for 15 min.  Save some cooking liquid when draining the escarole.

Saute garlic (I used 1 clove), 2 cans sliced black olives, and 2 cans of artichoke hearts, sliced in 1/2 stick of butter and 1/4 c olive oil.  Remove from heat.  Sprinkle a generous portion of Italian grated cheese and bread crumbs over the olive mixture.  Cover with 1/2 of the cooked escarole.  Again, sprinkle a generous portion of Italian grated cheese and bread crumbs over the escarole.  Top with remaining escarole and top with cheese and breadcrumbs.  Pour reserved cooking liquid along edge of escarole.  Cover and cook for 30 minutes in a 350 degree oven.

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.