Cooking Method: Baking
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Spinach Artichoke Ravioli Casserole
This Spinach Artichoke Ravioli bake is easy, cheesy rich and creamy. It was a real crowd-pleaser. I made it a few hours ahead of time and then put it in the oven. It uses frozen ravioli, Alfredo sauce and pesto.
By - Prep: 10 mins
- Cook: 35 mins
Parmesan Crisps
A friend of mine came over for drinks and brought these delicious Parmesan Crisps. They make a great low carb, gluten-free snack, and are also good as a topping for soups or salads. Here is the ridiculously easy recipe.
- Prep: 5 mins
- Cook: 5 mins
- Yields: Makes 8 to 10 crisps
Yorkshire Cheese Pudding
This recipe comes from my wonderful Aunt Marjorie. She made everyone in the family a cookbook with all the family recipes. She even painted this beautiful picture of onions (see below), which I wish I could frame for my kitchen. Anyway, I encourage all of you to start copying all of your family favorite recipes. There is nothing worse than trying to find your great grandmothers recipe for peach pie – though I’m sure your great grandmother never used a recipe!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Bananas Foster Upside-Down Cake
This Bananas Foster Upside-Down Cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.
- Prep: 10 mins
- Cook: 20 mins
BBQ Chicken Twice-Baked Yams
These BBQ Chicken Twice-Baked Yams make a great busy weeknight meal. It's perfect if you have some leftover chicken. Yams are a very rich source of starch, vitamins, and minerals.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 Servings
Rosemary, Almond and Parmesan Cocktail Cookies
These Rosemary, Almond and Parmesan Cocktail Cookies are from Dorie Greenspan. They are absolutely delicious and are a perfect pairing with cocktails. She brings out the flavor of the rosemary in these barely sweet cookies by rubbing the leaves with granulated sugar—a technique she learned from renowned French pastry chef Pierre Hermé.
- Prep: 30 mins
- Cook: 20 mins
- Yields: Makes about 5 dozen bite-size cookies
Ligurian Focaccia
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. This focaccia is from Samin Nosrat’s Netflix series called Salt, Fat, Acid, and Heat: The Four Elements of Good Cooking.
- Prep: 15 mins
- Cook: 25 mins
- Yields: About 24 pieces of focaccia
Omelet Potatoes
My Aunt Elba posted this recipe video for Omelet Potatoes. It looked so good that I made them for dinner. It's basically a twice cooked potato with omelet filling. This recipe is very versatile. You could make it vegetarian by using mushrooms instead of the ham. I also used Gruyère instead of mozzarella.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 Servings
Banana Oat Bars
If you happen to have 2 overripe bananas, here's what you need to do! These Banana Oat Bars are a cross between a granola bar and a banana blondie! They are great for breakfast or a snack.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 16 Bars
Tomato, Basil Pesto & Three Cheese Strata
This Tomato, Basil Pesto & Three Cheese Strata recipe is from Julienne’s in San Marino. It is extremely rich and decadent, but worth the calories. I've actually lowered the fat by using half and half instead of cream and 2% milk and made the recipe simpler. The beauty of this recipe is that it can be made a day ahead and sit in the refrigerator overnight.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 8 - 10 Servings
