Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Lemon Snowdrops

Kegan made these cookies for a party a while back. They are so good. The recipe is from page 147 of my mom’s old Betty Crocker cookbook. It makes 24 sandwich cookies.             Lemon Snowdrops For cookies: 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon lemon extract 2 … Continue reading

Springtime Pasta with Bacon

This in a slightly altered version of a recipe found in the March 2011 issue of Southern Living magazine. I find it tastes best warm. The recipe make 8 servings.             Springtime Pasta with Bacon 1 (16-ounce) package orecchiette pasta 1 cup frozen sweet peas 8 radishes, cut into wedges … Continue reading

Pizza Hummus

This recipe is slightly adapted from page 58 of the October 2011 issue of Food Network magazine. It is a yummy snack. This recipe makes about 4 cups.           Pizza Hummus 1 tablespoon olive oil 1/4 cup tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 2 to 3 cloves garlic … Continue reading

Lemon Coconut Muffins

This recipe is from page 90 of the Mad About Muffins cookbook. It is really good. It makes 1 dozen muffins.           Lemon Coconut Muffins 1 3/4 cup sifted all-purpose flour3/4 granulated sugar1/2 cup shredded coconut1 tablespoon grated lemon zest1 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt8 ounces lowfat lemon … Continue reading

Spaghetti with Lemon and Toasted Walnuts

This recipe is yummy and easy. It is from page 62 of the December 2013 issue of Vegetarian Times magazine. It makes 4 servings.             Spaghetti with Lemon and Toasted Walnuts 1 cup walnut halves 1/2 cup freshly grated Parmesan cheese 1/4 cup olive oil 1/4 cup lemon juice 2 … Continue reading