Almond or Anise Sugar Cookies

This recipe makes soft sugar cookie dough that is easy to cut into shapes and that doesn’t need to be chilled ahead of time, so it’s fast and easy.  Total time from start to finish is less than an hour!


  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract (or anise extract)
  • 1 egg
  • 2 tsp baking powder
  • 3 cups all purpose flour

Sugar cookie icing:

  • 1/4 cup butter, softened 
  • 2 TBS milk
  • 1 tsp almond extract (or anise)
  • 1 1/2 cup powdered sugar
  • Optional – food coloring if you want colored icing

Preheat oven to 350° F.

In the bowl of your mixer cream butter and sugar until smooth, then beat in extracts and egg.

In a separate bowl combine baking powder with flour, then add a little at a time to the wet ingredients. The dough will be stiff. If it’s too stiff for your mixer, turn out the dough onto a clean countertop. Wet your hands and finish off kneading by hand.

DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.  Allow to cool completely before frosting cookies.

Yielded approximately 50 cookies of different shapes and sizes.


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Recipe adapted from Katrina’s Kitchen blog.

Goat Cheese, Spinach & Onion Pizza

Something different for Friday pizza night!

  • One hour pizza dough or store bought pizza dough
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 yellow onion, chopped
  • 1-2 cups fresh spinach
  • 1/2- 3/4 cup goat cheese
  • 1/2 cup shredded mozzarella
  • Optional: cooked bacon and/ or chicken
  • Trader Joe’s balsamic glaze for top if desired

Preheat oven to 425.

Heat oil and butter in large wide bottomed skillet until butter is melted.  Add onions and stir to coat.  Sauté chopped onion until translucent and starting to caramelize, about 10-15 minutes.  Add spinach in for last 2 minutes and allow to wilt.

Spread dough out on baking sheet and bake for 5 min.  Take out of oven and spread goat cheese like sauce all over pizza.

Top with onions, spinach, and a little mozzarella… Add bacon or chicken if desired.

Bake at 425 for 10-13 minutes.


It’s very good with Trader Joe’s balsamic glaze on top!


Amazingly Easy Lasagna

My hub and I both thought this was the best lasagna we’d ever eaten!  And the best part is, it’s very easy to make.  It makes 12 servings, but more realistically 6, because you’ll definitely want seconds!

  • 1/2 yellow onion, chopped
  • 1 lb ground turkey (or ground beef if you prefer)
  • 3 Dorot frozen basil cubes (or 3 tsp chopped fresh basil)
  • 3 Dorot frozen garlic cubes (or 3 cloves minced fresh garlic)
  • 45 oz jar tomato sauce (I used great value traditional flavor)
  • 16 oz low fat 2% cottage cheese (even if you don’t like cottage cheese, use it, you will never know it’s in there and it really adds to the flavor and set up of the dish)
  • 2 eggs
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tsp dried parsley
  • 1 tsp ground pepper
  • 2 tsp Italian seasoning or oregano
  • 12 oz box oven ready/ no boil lasagna noodles


Preheat oven to 350.

In a large skillet over medium heat brown the ground turkey along with chopped onion and basil and garlic cubes.  Drain excess grease then add tomato sauce and simmer for 10 minutes.




In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, Italian seasoning and ground black pepper.




To assemble, in the bottom of a 9×13 inch baking dish evenly spread a layer of the meat & sauce mixture. Cover with uncooked lasagna noodles, then a layer of the cheese mixture. Repeat layers twice. Top with remaining sauce, remaining mozzarella and parmesan cheese.  Cover with aluminum foil.

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Bake in a 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let sit 10 minutes before serving.





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