Wednesday, November 04, 2015

Cheese Lasagna


Pour a 28 ounce can of tomatoes into a sauté pan, add some oil and butter (total of 5 TBSP of fat), half of a medium onion, 2 cloves of minced garlic, and a pinch of red pepper flakes. Gently simmer on stove top for 20-30 minutes, stirring occasionally. Salt to taste towards the end. Remove onion.


Mix 7.5 ounces of ricotta (or cottage cheese that has been blended in the food processor), 1/4 cup of shredded Parmesan, and one beaten egg.

Grease an 8x8 pan. Dip two uncooked lasagna noodles in the sauce and place on the bottom of the pan. Spread a third of the filling over the noodles, then a layer of sauce, and then shredded cheese. Repeat this step two more times. For the final layer, place two more noodles in the sauce and then onto the lasagna. Pour the rest of the sauce over the top of the noodles. Sprinkle with more cheese.

Cover and bake on 350 for twenty minutes. Remove foil and continue to bake until the cheese is golden.

Let the lasagna rest for 10 minutes before cutting.

Wednesday, September 09, 2015

Kettle Corn

Kettle Corn

From The Kitchn
Makes 6 to 8 servings (About 10 cups)

3 tablespoons oil
1/2 cup corn kernels
1/3 cup white granulated sugar
1 teaspoon salt


  1. Prep the baking sheet: Line a baking sheet with parchment and set it near the stove. You will pour the popped corn out onto this sheet to cool.
  2. Warm the oil: Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot. Cover with the lid and set over medium-high heat.
  3. Add the corn kernels, sugar, and salt: When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar, and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels and replace the lid.
  4. Shake the pan while the popcorn pops: Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases. Rest the pot on the burner every few seconds to maintain the heat. → Some wisps of steam toward the end of popping are normal — don't confuse this with smoke! However, if you smell smoke, stop popping and proceed with the next steps.
  5. Remove from heat when popping slows: Listen closely — when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from heat. Don't wait for every kernel to pop or you'll end up burning the popcorn; as soon as you think it might be starting to slow down, take it off the heat. Total popping time is about 2 to 3 minutes on my electric stove.
  6. Pour the popcorn onto the baking sheet: When the popping slows, immediately uncover the pot and pour the popcorn on the prepared baking sheet. Use the long-handled spoon and your fingers to spread the popcorn into an even layer to cool and pick out any burnt pieces (there are always a few in every batch!).
  7. Cool the Popcorn: Let the kettle corn cool for at least five minutes — the popcorn will crisp as it cools. Eat immediately or store in an airtight container for several days.

Recipe Notes

  • Cleaning the pan: Unless you have a Whirley Poppopcorn maker, I've found that you'll always get some burnt sugar on the bottom of the pan. This is normal. To clean the pan, follow these instructions.
  • Kettle corn with other sugars: Kettle corn is usually made with plain old white granulated sugar, but this shouldn't stop you from experimenting! Try any other granulated sugar, like turbinado or muscavado, or experiment with liquid sweeteners, like honey and maple syrup.
  • Unpopped kernels: Look out for unpopped kernels, which can get stuck to in the clusters and give your molars a nasty shock when you bite down. This is a good candidate for this trick for separating out unpopped kernels.

Saturday, March 29, 2014

Baked Mac & Cheese


  • 1 lb dry macaroni
  • 4 TBSP butter
  • 1/4 cup flour
  • 2 cups half and half
  • 1/2 tsp salt
  • 2 cups cheese, shredded (sharp cheddar and/or gruyere)
  • 1 lb cheddar (sharp and/or extra sharp), cubed


  1. Preheat oven to 375.
  2. Heat salted pot of water for the macaroni.
  3. In a large saucepan, melt butter over medium heat.
  4. Slowly whisk in flour (and salt); whisk until well blended. 
  5. Slowly add the half and half, stirring constantly.
  6. Stir the sauce continuously until it starts thickening.
  7. Gradually whisk in the shredded cheese; reduce heat to medium-low. Stir frequently.
  8. Cook and drain macaroni.
  9. Stir the cheese sauce into the macaroni; stir in cubed cheese. 
  10. Pour the contents into a greased baking dish.
  11. Bake for 30 minutes.

Saturday, March 15, 2014

Tomato Sauce


  • 28 oz can peeled crushed tomatoes
  • 1 TBSP butter
  • 1-2 TBSP oil
  • finely diced onion
  • finely grated carrot
  • 5 cloves garlic, crushed
  • 1 TBSP tomato paste
  • small palm full of celery flake
  • salt
  • pepper
  • basil, tiny pinch
  • garlic powder
  1. Heat butter and oil over medium heat.
  2. Add onions and red pepper and celery flakes; cook until onions are softened.
  3. Add grated carrots, tomato paste, garlic cloves, salt and pepper; cook until tomato paste is distributed evenly throughout the mixture.
  4. Add tomatoes. Next, add enough water to the can to remove any tomato left in the can; pour this in also.
  5. Add basil and garlic powder.
  6. Simmer on medium low for about 20 minutes.

Thursday, February 27, 2014

Chewy Granola Bars

Chewy Granola Bars

·         2 ½ cups old fashioned rolled oats
·         ½ cup coarsely chopped almonds and/or seeds (sunflower or pumpkin)
·         1/3 cup honey or agave syrup
·         ¼ cup fat (diced butter, ghee, oil)
·         ¼ cup packed light brown sugar
·         ½ tsp. vanilla
·         ¼ tsp. kosher salt
·         ½ cup dried fruit
·         2 TBSP nut butter (cashew, peanut, almond)
·         ¼ cup semisweet mini chocolate chips


1.       Heat oven to 350. Place oats on a sheet pan and toast for 4 minutes.  Remove from oven and add nuts/seeds, stir and toast an additional 3 minutes. Pour toasted oats into a mixing bowl and add the dried fruit.
2.       Meanwhile, combine the fat, sugars, vanilla, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved.
3.       Pour the sugar mixture over the oats/fruit and stir to combine. Let the mixture cool for 3 minutes.
4.       After three minutes, dot the mixture with nut butter and stir to combine. Next, add the chocolate chips and stir into mixture.
5.       Dump the mixture into a greased 8x8 pan. Using as much pressure as possible, press the granola mixture evenly in the pan.
6.       Cover and refrigerate for 2 hours.

Sunday, January 26, 2014

Yeast Rolls


1/2 c up milk
1/2 c up sugar
2 tsp kosher salt 
1/4 cup butter, melted
1/2 cup warm water (105-115 degrees)
2 pkg  yeast
2 large eggs, beaten
4 1/2 cups all purpose flour, may need a bit more or less
additional butter for coating bowls used and brushing on tops of baked rolls


1. Scald milk (bring just to a boil and remove from heat immediately). Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.

In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.

Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.

2. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes. 

Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter. 

Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.

3. At this point you can shape and fill as desired.

Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
4 Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking. 

When ready to bake place rolls in oven and bake for 20-25 minutes. Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.

Friday, October 18, 2013

Apple Crisp


  • About ten apples, assorted varieties that are suitable for baking
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • pinch of salt
  • juice of one lemon
  • 1/4 - 1/2 cup water
Crumb Topping:

  • 1 cup flour
  • 1 stick of butter, cut into small cubes
  • 1 cup oatmeal
  • 1 cup brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • cinnamon and nutmeg, to taste
  1. Preheat oven to 350.
  2. Spray 9x13 pan with cooking spray.
  3. Peel, core, and cut apples into bite-sized chunks.
  4. In a large bowl, toss apples with the juice of one lemon. Then toss the apples with the remainder of the "filling" ingredients. Dump this mixture into prepared baking dish.
  5. Cut the cubed butter into the flour. Then incorporate the other "topping" ingredients into this mixture.
  6. Sprinkle the crumb topping over the apples. Bake at 350 for about 45 minutes.