Cooking Method: Baking
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Sweet Potato, Kielbasa, and Red Onion Pizza
You've got to try this absolutely amazing Sweet Potato, Kielbasa, and Red Onion Pizza. It sounds weird, but it's definitely worth making. The Dijon mustard makes it, even though I hate mustard! The Dijon mustard makes it, even though I hate mustard!
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Mini Cheesecakes
Turn cheesecake into irresistible finger food with these delicious Mini Cheesecakes. Instead of cherry topping, you can also top them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. These are a great dessert for parties and potlucks.
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes 40 mini Cheesecakes
Fagioli Al Uccelletto “Tuscan Baked Beans”
These are the beans I served with the Italian-Style Slow-Roasted Pork Roast with Oranges & Onions . They go perfectly with it. You can use canned beans instead of soaking the beans overnight, if you want to make it easier. These beans are a typical dish from Tuscany, particularly in the Florence area.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 8 Servings
Spinach Quiche (Crustless)
Try this easy Crustless Spinach Quiche. Serve it with a simple salad for brunch, lunch or dinner! There are many variants of quiche, including a wide variety of ingredients. Variations are, for example, quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on. I love the endless possibilities and the fact that it can be eaten hot, warm, room temperature or cold. This is perfect for a hot evening served with a salad.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 10 Servings
Cherry Pavlova
My daughter Zoe made this superb dessert and wrote this blog post.
A Pavlova is a meringue-based dessert and is the perfect vehicle for many fruits; cherries, lemons, and strawberries to name a few. Another great thing about a Pavlova is that you are granted quite a bit of liberty—which, if you’re a baker, you know is fairly rare. While the recipe for the meringue itself is untouchable, what you put on it is completely up to the baker. In addition to a simple cherry syrup drizzled on top, there is a layer of sautéed cherry halves soaked in apricot liqueur hidden beneath lashings of whipped cream. Again, this was an independent choice I made as a means to use as many cherries as possible and can therefore be toned up or toned down. Pavlovas can be made on a large scale—as seen here—or on an individual scale, which invites an opportunity for variety. Great for parties or even just family dinners, a Pavlova can be made hours in advance so there is no in-between-dinner-and-dessert hustle or fuss.
- Prep: 20 mins
- Cook: 1 hrs
Mashed Potatoes Baked with Three Cheeses
You've got to try these decadently cheesy Mashed Potatoes Baked with Three Cheeses from the Williams Sonoma Potato cookbook!
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6 Servings
Roasted Green Chile Relleno Casserole
This Roasted Green Chile Relleno Casserole is full of flavor and easy to make. It's a great vegetarian Brunch option. The chilis are not stuffed like the traditional recipe.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 6 Servings
French Onion Spaghetti Pie
For my vegetarian friends, here is a French Onion Spaghetti Pie, which is a quick and easy weeknight meal. I did not have any Gruyère cheese on hand, so I used cheddar and Monterey jack.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 8 Servings
Zucchini Bread
Zucchini Bread is a “quick bread”, which doesn't use yeast as a leavening agent and require no fermentation, so the dough can be baked immediately.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: Makes 2 loaves
Buttermilk Chicken
This is the most moist, tender chicken I have ever made. Buttermilk Chicken is a must to add to your repertoire. I have a half a carton of buttermilk in the refrigerator, so when life gives you buttermilk make this chicken! This is the most moist, tender chicken I have ever made. I did marinate it for a full 24 hours, due to the fact that I was too tired to cook the night before! I also cut the breasts in half before marinating.
- Prep: 4 hrs
- Cook: 15 mins
- Yields: 4 Servings
