This easy side dish is a great complement to your picnic meal.

• ½-pound macaroni
• ¾ cup mayonnaise
• 2 stalks celery, chopped
• 2 carrots, shredded
• salt and pepper, to taste
• 1 tablespoon parsley

Cook the macaroni in boiling salted water to al dente. Blend the mayonnaise with the remainders of the ingredients. Rinse and drain the macaroni; stir into the drained macaroni. Chill until serving time.

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Have a safe and happy holiday weekend.

Submitted by L 🌞

Cookie Monster knows what he’s talking about! The simplest dessert is a good cookie. This recipe makes a chewy version of the familiar classic that I hope you will enjoy.

Oatmeal Raisin Cookies

• ½ cup softened butter
• ¼ cup shortening
• ¾ cup firmly packed brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup raisins
• 3 cups old fashioned oats, uncooked

Heat oven to 375°. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.

Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake 8-10 minutes until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (Makes about 4 dozen cookies.)

I baked half of the dough and froze the remainder in two tubes. They can be sliced and baked some other time. Always label and date freezer items. Cooking instructions are helpful, too.

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Be safe and well.

Submitted by L: 👩🏻‍🍳🍪

I have strawberries again! I like strawberries 🍓This time I made 2 things – some more strawberry jam because I was out of the last batch (recipe posted earlier) and this pastry braid which is delicious!

• 1 tube of refrigerated Grands Crescent Rolls
• 4 oz cream cheese, softened
• 1/4 cup sugar, divided
• 2 cups fresh strawberries, hulled & cut into pieces
• 1 tbsp cornstarch

Preheat oven to 375 degrees & line a baking sheet with parchment paper

On parchment paper, roll out the dough and seal all perforations so you have a solid sheet of dough

Mix together the cream cheese and 2 tbsp of the sugar

Spread the mixture down the middle third of the dough leaving a third of the dough on each side

Using a knife, cut slices along both sides of the dough

In a bowl mix together the rest of the sugar with the cornstarch and toss with the strawberries to coat

Place the strawberry mixture evenly over the cream cheese mixture

Gently fold the strips of dough over the top to enclose the filling in a braid-like pattern and seal the ends

Submitted by G ♥️

What can I do with a few potatoes that need to be used? Everyone knows I love pasta and I haven’t made gnocchi for quite some time…….so Gnocchi it is!

• 2-3 lbs of potatoes, peeled and cut into 1”
• 3 eggs, beaten
• 1-1 1/2 cups flour
• 1 tsp salt
• Pepper, to taste

In a large pot of salted cold water, bring the potatoes to a boil and cook til very soft

Add eggs, salt & pepper and start sprinkling flour over the top. Mix and keep adding flour until dough comes together

Turn out onto a flour-dusted surface and knead a few times, adding flour if dough is still too sticky to handle. Don’t over-flour; dough should remain soft

Allow dough to rest uncovered for 10 minutes

Cook in a large pot of boiling, salted water. When the gnocchi start rising to float on top of the water, cook for a minute or two. Then drain and serve with your choice of sauce. Any sauce you use on spaghetti will be delicious on gnocchi!

As you can see, I had some other things to use up in my fridge… so I made a sauce with chopped onion and garlic (of course) and some asparagus and grape tomatoes! DELICIOUS!

Submitted by G ♥️

Casserole is creamy and flavorful. It has become one of my favorite ways to prepare broccoli. Give it a try!

Broccoli-Cheese Casserole

• 20 ounces fresh broccoli florets
• ½ cup of carrot slices
• 8 ounces cream cheese @room temperature
• ¼ cup mayonnaise
• 1 cup freshly grated sharp cheddar cheese
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ grated Parmesan cheese

Preheat oven to 350°; cook broccoli florets and carrots in boiling water until crisp-tender; drain. Blend together the cream cheese, mayonnaise, cheddar cheese, garlic powder, salt and pepper. Stir the cream cheese mixture into the drained vegetables until all are well coated. Transfer to a 10″ round baking dish; sprinkle Parmesan cheese on top; cover with foil. Bake for 10-15 minutes.

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Submitted by L: 🥦🥦🥦🥕

Even though my mom has been gone since 2008, I still feel as if we collaborate on recipes. Thankfully, she wrote many of her specialties down, so I can use them as she intended, or I can improvise. She was Nana to her grandchildren, while I am Nani to mine.

These ribs are a really easy way to enjoy the joyful taste of barbecue without the not-so-joyful aftermath of cleaning the grill. Nana gave me the recipe for the sauce which she used on a strip of ribs, while Nani’s version will feature country-style ribs. The rub is something I’ve developed that is actually pretty tasty on either style rib.

Because the roasting pan is covered with foil, the cleanup is a breeze. If you just can’t imagine eating ribs that have not been cooked on a grill, the last step can be done on your charcoal or gas grill. But, sorry to say, I won’t be there helping you scrub the grates.

Roasted BBQ Ribs

Start with 1 strip of ribs, cut into riblets, OR about 7 or 8 meaty country-style ribs. 

Mix these rub ingredients together:

• ¼ cup brown sugar
• 2 tablespoons paprika (I used Penzey’s Hungarian Style Half-Sharp)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ⅛ teaspoon cayenne (optional, or to taste)

Cover a roasting pan with foil; coat the ribs with the rub; place in pan; let sit about ½-hour.  Place in preheated 450° oven and bake 45 minutes, uncovered. 

Prepare the barbecue sauce* while the ribs bake.

• 1 cup catsup
• ½ cup water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• 1 teaspoon chili powder
• 1 Tablespoon brown sugar OR ½ cup honey

Simmer ingredients for 30 minutes on low heat, stirring occasionally.

Lower the oven temperature to 350°; baste the ribs with sauce; cover with foil; bake for 1 hour, basting every 15 minutes with sauce.

Uncover and place under broiler, set on low, for 5 minutes to make crisp. (OR, place the ribs on a heated outdoor grill for a few minutes to char for those authentic grill marks.)

*Shortcut/time-saver: Use a commercially prepared bottled barbecue sauce to which you add ½ cup of honey or ½ cup of brown sugar.

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Serve with your favorite sides, and LOTS of napkins. (See my next post for my choice: Broccoli-Cheese Casserole.)

Submitted by L: 👩🏻‍🍳

The zucchini in my fridge were my mission last nite! I didn’t want my go-to yummy casserole so I decided to try this since I had other ingredients needing to be used up in my fridge. Always try to use what’s available so there is no waste.

• 3 medium size zucchini, sliced lengthwise with a mandolin @ 1/8 inch thick
• 1 15 oz container of ricotta cheese
• 2 tbsp chopped fresh basil or prepared basil pesto (I always have basil pesto in my fridge. Tip: It keeps very well if you cover the top with oil to prevent spoiling)
• 1 1/2 – 2 cups shredded mozzarella cheese
• 1 large egg, beaten
• 1 1/2 cups tomato basil sauce
• Salt & pepper, to taste

Preheat oven to 375 degrees

Add salted water to a large ovenproof skillet and bring to a simmer over med-hi heat

Add the zucchini slices in batches and simmer for 1 minute til pliable. Remove to paper towels to dry off

In a medium bowl mix together the ricotta cheese, basil or pesto, 1/2 of your mozzarella cheese, egg and salt & pepper, to taste

Pour water out of skillet and spread 1 cup tomato basil sauce on bottom of skillet

Place a heaping tbsp of the ricotta mixture on the end of a zucchini slice and roll it up. Place seam-side down in the skillet. Repeat with all slices until skillet is full

Pour remaining tomato basil sauce over the rolls

Top with remaining mozzarella cheese

Bake 20 – 30 minutes until heated through and the cheese is melted and golden brown on top

Let stand 5 minutes before serving

Submitted by G ♥️

Getting back home has been just lovely. Having my own kitchen with all my favorite pans and utensils is like putting on my favorite slippers – very comfy.

One of my mom’s favorite recipes was Lentil Soup, which she would often serve with rice. As you are probably aware, addition of the rice creates a full protein, so, it is a perfect meat substitute for a vegetarian like me!

Lentil Soup

• ¼ cup minced onion
• 1 clove garlic, finely chopped
• 1 stalk celery, chopped
• ½ carrots, sliced
• 1 tablespoon olive oil
• 1½ cups lentils, cleaned and rinsed (look for and remove any foreign objects)
• 3 cups water
• 1 bouillon cube (I used vegetable)
• 1 cup chopped fresh spinach
• salt and pepper, to taste

Sauté the onion and garlic in the oil in a medium saucepan; add the celery; continue sautéing for about 8 minutes; add 1 cup of the water and the bouillon cube; bring to a boil, lower the heat and cover and cook for 5 minutes. Add the lentils, the carrots, and 2 cups of water; cover and cook for 20-25 minutes or until lentils are tender. Add the spinach and cook gently for about 3 minutes. Season to taste.

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Dorothy was right – “There’s no place like home.” 👠👠

Submitted by L: 🥣🌈

Here is another homemade cake recipe that bakes up moist and rich-tasting. Easy!

• 1⅔ cups flour
• 1½ cups sugar
• ½ cup cocoa
• ½ teaspoon baking powder
• 1½ teaspoon baking soda
• 1½ cups buttermilk or sour milk
• 2 eggs
• ½ cup shortening
• 1 teaspoon salt
• 1 teaspoon vanilla

Preheat oven to 350°. Grease and flour a 12-cup bundt pan. In large mixer bowl blend flour, sugar, cocoa, baking powder, baking soda, and salt; add remaining ingredients. Beat on low speed for 1 minute, scraping bowl frequently. Beat on high speed 3 minutes. Pourinto prepared bundt pan. Bake 50-55 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan; cool completely. Drizzle with glaze.

Glaze

In small pan bring ¼ cup powdered sugar and ¼ cup water to rolling boil, stirring until sugar is dissolved. Remove from heat and stir in 1 cup chocolate chips until smooth. Cool slightly and drizzle on cake.

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Enjoy!

Submitted by L: ☕️

Don’t you love a good pie? I sure do! Here is a mashup of a berry pie and a cheesecake! Sound crazy? Yep……crazy-delicious!! Give it a try and let me know what you think 😋

• 1 pie crust (make your own or use store-bought)
• 2 cups fresh berries (I used blueberries and strawberries but you can mix and match your own or use just one kind)
• 1/3 cup and 2 tbsp sugar
• 1 tbsp lemon juice
• 4 tsp cornstarch
• 1 8 oz pkg cream cheese, softened
• 1 egg, separated
• Pinch of nutmeg
• Coarse sugar for sprinkling
• Cooking spray

Mist a baking sheet with cooking spray. Roll out 1 pie crust into a 12 inch circle and place it on baking sheet

Toss the fruit in a bowl with 1/3 cup sugar, cornstarch and lemon juice

In a separate bowl, whisk cream cheese, egg yolk, 2 tbsp sugar and nutmeg until smooth

Spread 1/2 cream cheese mixture over the pie crust, leaving a 2 inch border

Top with the berry mixture

Fold the 2 inch edge of the pie dough over the filling

Spread the rest of the cream cheese mixture over the berries but not on the crust. Refrigerate for 30 minutes

Place an inverted baking sheet onto a rack in the bottom third of the oven and preheat to 425 degrees

Brush the pie crust with the beaten egg white and sprinkle with coarse sugar

Place the galette directly onto the preheated baking sheet in the oven

Bake for 20 – 25 minutes until the crust is golden brown

Let cool before slicing

Submitted by G ♥️