a unique take on Our Easy Lemon Roasted Potatoes Recipe. Easy Lemon Roasted Potatoes Recipe This is such an interesting and fresh tasting side dish, that once you make it, you'll question why you didn't try it sooner. Why I Like This Recipe . . . • This recipe contains simple, easy-to-find ingredients. • It's very versatile; can be roasted in the oven or in a skillet on top of the stove. (see Options). • Other varieties of potatoes can be used. • Fresh herbs do make a difference. • This is similar to the Greek lemon potatoes recipe but easier. The fingerling potatoes make a colorful dish! • The potatoes can be cooked in chicken stock for more flavor! Easy Lemon Roasted Potatoes Recipe Serves 4 Ingredients • 1½ pounds fingerling potatoes* • 2 Tbsp clarified butter • 2 Tbsp of a good olive oil • 2 Tbsp fresh lemon juice • 1 tsp grated lemon rind (the colorful part) • 3 cloves garlic, minced • 1 tsp sea salt • ½ tsp black pepper • ½ tsp finely chopped rosemary • ¼ tsp finely chopped thyme (optional) Preheat oven to 400°F. You will need a sheet pan lined with foil and/or parchment, lightly oiled. Instructions 1. Scrub the potatoes, cook in boiling water (or chicken stock) about 10 minutes until they are SLIGHTLY tender and can be pierced with a fork but not overdone. Drain well. You can slice the potatoes in half lengthwise at this point. 2. In a large bowl, combine the rest of the ingredients; add potatoes and gently combine until coated with the mixture. 3. Add the mixture to the prepared baking sheet; spread evenly; and roast 15 to 20 minutes. Turn the potatoes halfway through the cooking time. I like to put the cut-side down. For crispier potatoes, place under the broiler for 3 to 6 minutes, checking often to make sure they don't burn. *Other potatoes can be used and cut into shapes such as wedges or chunks. Options • The potatoes can also be prepared in a skillet; follow step 1 above. Heat the olive oil and butter in a large skillet on medium heat. Briefly sauté the garlic in the skillet; add the potatoes and gently toss until browned. Add the lemon juice, zest, salt, pepper and herb(s). Cook about 5 more minutes, until brown and crispy. Share Pin Share Jump to Printable Recipe▼ PRINT

German Pancake (Dutch Baby) PRINTABLE RECIPE ▼ 4 SERVINGS Favorite Things from the Kitchen Ingredients • ½ cup butter • 3 eggs, beaten well • ¾ cup flour • ¾ cup milk • ¼ tsp nutmeg or cinnamon • 3 Tbsp confectioner's sugar • Juice of 1 lemon • Fresh fruit or syrup Preheat oven to 425°F. You will need a 10-inch pan* with sloped sides or a paella dish. Instructions 1. Warm pan and place butter in it to melt*. 2. Combine eggs, flour, milk and nutmeg; leave a little lumpy. 3. Add all of batter to pan; bake 15 to 20 minutes; remove from oven. Top with the powdered sugar and lemon juice; serve with fresh or frozen berries (thawed). You can also serve it with syrup. *A pie pan will work; just make sure it's oven-proof at 425°F. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it German Pancake (Dutch Baby)

Cream Cheese Pie Pastry PRINTABLE RECIPE ▼ 2 PIE SHELLS I love working with this pie crust because it is tender, flaky, slightly buttery and very pliable. The addition of cream cheese makes PRINT

Ever since I can remember, persimmon pudding graced our dinner table multiple times during the autumn months. The tangy fruits would drop to the ground when ripe, and we had to gather them quickly before the opossums got to them. Persimmon pudding is one of those dishes that's in a class by itself. The persimmon trees that I grew up with are hard to find. They had very small fruit, which had more seeds than pulp. These days you are more likely to see other versions that offer more pulp, such as Fuyu or Hachiya. Fuyu are the ones that I find most often at the store. • You can usually tell if they're ripe by their smell. It's very rich and aromatic. To me, it smells wonderful! • The Fuyu persimmons are slightly soft when ripe. I remove the core from the top. Then I peel, slice, and chop; using my immersion blender to purée. (See the video) You could also use a food processor. (Inside of a Fuyu persimmon pictured below). • The Hachiya persimmons (pictured below) need to be VERY soft to be ripe. For these I just cut off the stop at the stem end and scoop out the flesh. out the flesh. It has a reddish, transparent look to it. Ingredients • 1 cup all-purpose flour, sifted • ¾ cup sugar • 1 tsp baking powder • ½ tsp cinnamon • Small pinch of nutmeg (optional) • ¼ tsp sea salt • 1 cup puréed ripe persimmon pulp • 3 large eggs, beaten • 1 cup whole milk • ½ cup butter, melted and cooled Preheat oven to 325°F. Grease an 8x8x 2-inch baking pan or dish * Instructions 1. In a large bowl, sift flour with all the dry ingredients. Thoroughly mix the rest of the ingredients in the other large bowl; add to the dry ingredients, while mixing, by small amounts until everything is mixed well. 2. Pour batter into prepared pan and smooth top; bake for about 1 hour or until a thin knife inserted in the center comes out clean. Can be served warm or cold. Keep tightly covered in the refrigerator. * An 8x8x2-inch baking dish holds 8 cups when full. You can use something equivalent by filling with water and measuring the amount of water it holds. Persimmon Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Cut out the core! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Persimmon Pudding

Our decadent Strawberry Streusel Muffins are the focal point of any breakfast or brunch table. Strawberry Streusel Muffins PRINTABLE RECIPE ▼ MAKES 12 MUFFINS This is another one of our sumptuous offerings that elevates even the simplest breakfast or brunch table. They are the perfect complement to our Blueberry Corn Muffins and look great together in a basket. About the Ingredients: • Flour: Use fresh unbleached all-purpose flour. • White sugar • Brown sugar: I prefer using the dark brown sugar but Use what you have. • Baki ng powder: Always check the date, fresh is best. • Cinnamon : Now there are so many different kinds, I prefer Madagascar but use your favorite. • Egg: Always check the date on your carton. • Butter: I use unsalted butter 90% of the time; you can always add salt. • Milk: I like whole milk but use what you have. • Strawberries: Measure, then chop. Make sure they are fresh, firm, and ripe. • Lemon zest: 1 small lemon usually gives 2 teaspoons of zest. • Pecans: Optional for this recipe but finely chop if you use them. Ingredients (batter) • 6 Tbsp unsalted butter, melted • ½ cup sugar • ½ cup brown sugar, packed • 1 egg, beaten • 1 cup whole milk • 1 tsp vanilla ( how to here ) or almond extract (Amaretto) • 3 cups plain flour • 1 Tbsp baking powder • 1 tsp salt • ½ tsp cinnamon • ½ tsp nutmeg • 1¾ cups fresh strawberries, chopped • 1 tsp fresh grated lemon zest Ingredients (streusel topping) • ½ cup pecans, chopped ¼-inch dice (optional) • ¼ cup brown sugar, packed • ¼ cup sugar • ¼ cup plain unbleached flour • ½ tsp cinnamon • 1 tsp lemon zest • 3 Tbsp unsalted butter, melted and cooled Preheat oven to 350°F. You will need one 12-cup muffin pan, treated with baking spray or our pan release . You can also use paper liners but I would treat those too for easy removal. Instructions (batter) 1. In a medium bowl, sift the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, whisk the butter and both sugars until well blended. Add the egg and vanilla; beat well. 2. Add the wet ingredients to the flour mixture and stir until just combined. Fold in the strawberries and lemon zest. Scoop and fill each muffin cup; even out batter if necessary. They should be quite full; sprinkle with streusel mixture. Bake in preheated oven for 35 to 45 minutes; tops should be golden. Instructions (streusel topping) 1. Combine all ingredients except butter in a small bowl. Sprinkle in the butter and stir to combine. Sprinkle evenly over top of each muffin. 2. Bake until firm to the touch and golden brown, about 20 to 25 minutes. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Strawberry Streusel Muffins

Au Gratin Potatoes 6 servings This is one of the first recipes that I made after I was married. Still the same recipe, with the same ingredients and it always turns out the same, except for when I forgot to set the timer and it burned . Being such an easy recipe though, it's so easy to take it to another level. See the Options below. Ingredients • 1 onion • 6 small-medium potatoes * • 1 tsp salt1 tsp salt • ¼ cup butter • ¼ cup all-purpose flour • 2 cups milk • 1 cup grated sharp cheese ** Preheat oven to 400°F. Grease a 9-inch square baking dish. Instructions 1. Peel and slice the onion and potatoes into a bowl of salted water; rinse; add to a large saucepan with 2 cups water. Bring to boil; add 1 teaspoon salt and cover. Cook until tender; drain; place in prepared baking dish. 2. In medium saucepan, melt butter then whisk in the flour. Add the milk slowly, whisking until smooth. Continue cooking and whisking until thickened. 3. Fold in the cheese and stir until melted; pour into baking dish over potatoes; sprinkle with paprika. Bake until brown and bubbly, about 15 to 20 minutes. *I don't peel if I'm using red potatoes, just wash really well. ** Sharp cheese gives more flavor. Options • 1 chopped green pepper • 3 strips of cooked, diced bacon • Leftover roast beef or cooked chicken KEYWORDS au gratin potatoes, best au gratin potatoes' simple au gratin potatoes

A glass cup of our best sangria recipe. Simple Sangria I've read that sangria originated in Spain and Portugal, which makes sense since there are wonderful wines that come from both countries. It traditionally contains wine, fruit, and liquor. Well, in this case I am not one to break with tradition. I have found out, however , that it is not something that can just be thrown together. Also , the addition of sugar is necessary to bring all the flavors together. Simple Sangria Ingredients • 1 lemon, thinly sliced • 1 orange, thinly sliced • ¼ cup superfine sugar • ½ cup of a good orange-flavored liqueur, like Triple-Sec or Gran • ½ gallon red Burgundy wine (I use red moscata, it's lighter in taste) • ½ cup of a good brandy or cognac, like Paul Masson or Hennessy • 1 quart club soda • Ice Y ou will need a large glass container with a lid that seals. (for storage) Instructions 1. In the glass container, layer the citrus slices and the sugar; slowly pour in the orange liqueur and red wine. Gently stir the mixture several times and refrigerate a few hours or even better, overnight. 2. Add the brandy; continue chilling until ready to serve. Add ice to the serving glasses; pour the sangria over the ice. Options • You can also add lime, apple, cherries or pineapple. • Glass cups are a great way to serve sangria on a buffet. Wine glasses works well too. KEYWORDS best sangria, simple sangri a, easy sangria PRINT RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Recipe Sangria Pitcher & Glasses

Pasta Pasta is a flexible, carbohydrate-packed food that's not only easy to cook but also stores effectively in its dried state. With hundreds of varieties available, many are unique to specific regions of the world. In this section, we highlight simple, comforting pasta dishes that are both healthy and delicious. Baked Spaghetti with Bacon The Best Macaroni and Cheese Creamy Lemon Garlic Pasta

Oven Roasted Tomatoes This recipe takes a little more time to make, but it is worth it! The flavor of fresh tomatoes that have been roasted at their peak of flavor is wonderful! They are not just good in sauces, but on sandwiches, appetizers and they freeze beautifully. Ingredients • 5 lbs plum tomatoes • ¼ cup good olive oil • 1½ Tbsp Italian seasoning • 2½ tsp salt • Preheat oven to 325°F. 2 sheet pans ( covered with foil) then racks, all coated with cooking spray Ins tructions 1. Wash tomatoes; remove cores; slice into ½-inch slices. 2. Place in prepared pans (not touching); drizzle with the olive oil; sprinkle with salt and spices; bake, uncovered at 325°F for 3 to 4 hours. Sta rt checking at 2½ hours: they should be shriveled and the edges are dark brown (but not burnt). 3. Remove from oven and cool for 15 minutes. 4. Store in refrigerator up to one week in airtight container; in airtight freezer container up to 3 months or eat while warm. Yum! • For a quick appetizer, sprinkle slices with shredded mozzarella and place under broiler until golden; top with slices of ripe olives. • T op with slice(s) of pepperoni, shredded cheese and broil until golden. KEYWORDS roasted tomatoes, roma tomatoes Broiled Roma Tomatoes with Mozzarella Super easy recipe that you will want to make again and again. It makes a quick and easy appetizer that can be served warm or room temperature. Ingredients • Roma tomatoes (allow 1 tomato per person) • Mozzarella cheese (I buy the roll, easier to slice) • Sea salt • Italian herbs • Fresh basil You will need foil covered baking sheet(s). The cheese will melt over the sides of the tomatoes so place them about 1½-inches apar t. I usually can get about 24 halves on a full size sheet pan. Place the rack in the middle of the oven and turn to broil. Instructions 1. Cut out the stem end of the tomatoes and slice in half. Place on the prepared baking sheet(s). If some of the tomato halves don't sit level, you can add pieces of foil underneath if necessary. 2. Sprinkle the haves with a pinch of sea salt and a little Italian seasoning. Top each half with ¼-inch slices of mozzarella cheese * . 3. Place the pan in the oven and watch carefully until cheese is bubbly with brown patches; remove from oven and place on serving platter. Sprinkle with chopped or sliced basil. * The cheese will spread so avoid thicker slices. KEYWORDS roma appetizers, broiled appetizers, tomato appetizers

Classic German Chocolate Cake PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Why I like this recipe . . . • It's tried and true. I have made this traditional recipe dozens of times. • The pecan and coconut frosting is good on a carrot cake too! • Simple ingredients that you may already have in your pantry. • The recipe also makes a 9 x 13 cake or 24 cupcakes. The latter is great to use on a buffet. • Since it contains 1 cup of butter and 4 eggs, you know it's going to be a moist chocolate cake.. • It has the perfect amount of chocolate to satisfy that craving. Ingredients • 4 oz sweet baking chocolate • ½ cup boiling water • 2 cups sugar • 1 cup butter, softened (2 sticks) • 4 eggs separated, room temperature • 1 tsp of a good vanilla • 2¼ cups flour, sifted 3 times • 1 tsp baking soda • ½ tsp salt • 1 cup buttermilk Instructions 1. Put the chocolate in a small heatproof bowl, pour in boiling water and stir until melted; let cool. 2. In a medium bowl, using a whisk attachment, beat the sugar and butter until fluffy; add egg yolks, one at a time, beating well after each addition. 3. Slowly beat in the chocolate mixture and vanilla. 4. On low speed, add the dry ingredients, alternating with the buttermilk until batter is smooth but not overbeaten. 5. In a medium bowl, beat the egg whites until stiff and gently fold into the cake batter. 6. Pour into 3 prepared pans. Bake for 30 to 40 minutes until cake tests done. Cool in pans for 5-10 minutes; place on racks to finish cooling. Wrap layers if not using right away. Pecan and Coconut Frosting Ingredients • 1 cup sugar • 1 cup evaporated milk • 3 egg yolks • ½ cup butter • 1½ tsp vanilla • 1 cup chopped pecans • 1¼ cups coconut (shreds or flakes) Instructions 1. In a medium saucepan, combine the first 5 ingredients. Cook over medium heat, while constantly stirring, for 10 to 12 minutes until thickened. 2. Remove from heat until thick enough to spread; stir in the pecans and coconut. Frost only the tops of the cake layers. Our German chocolate cake is all about rich, moist layers of chocolate cake topped off with an awesome coconut and pecan frosting. Each bite is a tasty mix of nutty sweetness from the pecans and the creamy goodness of coconut. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Classic German Chocolate Cake

Simple and easy way to make brown sugar. How to Make Brown Sugar Brown sugar is super easy to make. All you need is molasses and white granulated sugar, because that is exactly what brown sugar is made from. Ingredients • For light brown sugar-1 cup sugar + 1 Tbsp molasses • For dark brown sugar-1 cup sugar + 2 Tbsp molasses Instructions You can mix by hand, mixer or food processor. My hand mixer works well for me, especially if I'm only doing a cup or two. Mix until combined. To Store • Place your brown sugar in a jar with a tight-fitting lid. Add a few marshmallows to help keep it moist. KEYWORDS how to make brown sugar, brown sugar ingredients

This is a truly simple and easy cheesecake. It has the best flavor! Best Rustic Cheesecake PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you're a fan of cheesecake and want a simple recipe, this one is for you! It contains only six ingredients (plus the topping) and comes together in your your blender. And it is so creamy and delicious! This recipe has a delicious sour cream topping, but you can skip that in lieu of fresh fruit like strawberries or blueberries. This is one of my favorite toppings to use on plain desserts. Simply spread sliced almonds on a parchment covered baking sheet (or on top of the cheesecake); sprinkle with a dusting of powdered sugar, then broil just until the sugar starts to melt and is slightly browned. Broiling takes only seconds. Tips & Options: • You can use a 9 × 13-inch dish for this recipe; then cut into squares. • You can use prepared mini muffin pans and get at least 2 dozen tiny cheesecakes. Fill about two-thirds full. Watch carefully in oven so they don't get too done. • You could also use a prepared regular-size muffin pan; should get about 12 little cheesecakes. • You could use a cake, pie, or tart pan with a removable bottom. It makes such a beautiful presentation, especially when topped with the toasted, sugared almonds or sour cream topping. I like to put it on a cake stand. I used a regular pie pan for some of the pictures. • BUT, my favorite way is to line a cake pan with parchment paper, using another cake pan to press it onto place. Pour in the filling; bake; cool; then gently lift out and pull down the edges of the paper and serve. Why I like this recipe: • No crust is necessary. • Everything goes into a blender. • This recipe is so easy to make with simple ingredients. About the Ingredients: • Milk: Whole milk is the only option. • Eggs: Use large or extra-large. • Sugar: Simple white granulated sugar is all you need. • Baking mix: You can use one like Bisquick or try our recipe here . • Cream cheese: The low-fat doesn't work well in this recipe. • Vanilla: Use a really good vanilla or almond extract. Favorite Things from the Kitchen Ingredients • 1 scant cup of milk • 2 eggs • 1 cup sugar • ½ cup baking mix (see our recipe ) or something like Bisquick • 2 pkgs (8 oz ea.) cream cheese, cut into small cubes, softened • 2 tsp good vanilla Heat oven to 350°F. Grease a large pie plate or brush with our pan release . Instructions 1. Place milk, eggs, sugar and baking mix into blender; cover and blend on high for about 15 seconds. Add remaining ingredients; cover and blend on high for about 2 minutes, scraping the inside of the container twice. 2. Pour into prepared pie plate; bake for 40 to 45 minutes until almost set; do not overbake. Let cool; spread with topping. Refrigerate until needed. Sour Cream Topping (optional) Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until smooth. Gently spread on cooled cheesecake. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Rustic Cheesecake