Cookie Press/Spritz

I know it’s July, but I don’t care. G and I wanted to try making spritz cookies. Part of the reason is the number of cookies you get out of a batch. We only get about 16 to 20 from a batch of shortbread. And if you are going to the trouble of making a batch of cookies, let’s get our money’s worth.

I just bought the cookie press. It was incredibly well rated on Amazon, but I found it a little bit tricky to use. Of course, it was about 90 degrees in here, but who’s counting.

I don’t know why I’ve never made spritz. They are very Norwegian all things considered. I also consider them more of a Christmas cookie. My bad.


  • 1 cup butter softened
  • 1 ¼ cups powdered sugar
  • ½ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups flour.


  • Preheat oven to 375°F.
  • With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
  • Add flour a little bit at a time beating after each addition.
  • Place dough into a cookie press. Squeeze cookies about 1 ½” apart and add sprinkles if desired.
  • Bake 7-9 minutes.

*****From the Recipe Box:

Make sure all the ingredients are at room temperature.

We like them a little crispier.

and remember: What’s wrong with getting ready for Christmas? We usually start buying presents in July. Big Kiss, Lynn

Food Memories

My dad used to say that a pot of brown beans on the stove should be part of every marriage certificate. He used to eat his with cream. I’ve never seen anyone else eat beans that way. I can’t imagine brown beans eaten this way without thinking of my dad. He also hoped to be rich enough someday to have a wedge of iceberg lettuce with a dollop of mayonnaise on it whenever he wanted it. We never had sheep or liver. Everything was built around dad’s palate. He was born with a birth defect that necessitated him eating huge amounts of iron rich food everyday. He swore he would never eat liver again the rest of his life and I don’t think he ever did.

Now my mom’s food choices were totally different. She loved sliced tomatoes sprinkled with sugar. We always had bowls of sliced cucumbers in vinegar at dinner. Who knew that pickled veggies on the table would become so trendy. She loved experimenting. I don’t think she ever met a casserole she didn’t want to try. I think Minnesota is the casserole king of the country. They always had salmon and peas on the 4th of July. She called it Good and Plenty, like the candy. She told us the stories of the 4th every year. I think it started my love of Independence Day.

So keep track of who’s eating what and start your own food memories. I never met a soup I didn’t like. My bro is the oyster king. G loves hot dogs. Keep your eyes peeled and you will spot everyone’s favorites and then whenever you eat it you will think of them. You will live forever that way.

*****From the Recipe Box:

Food memories are the legacy you leave of yourself to your family.

and remember: Keep smiling because life is a beautiful thing and there is so much to smile about. Big kiss, Lynn

Funfetti Dump Cake

Because I’ve turned into a complete maroon, I ordered a case of cake mixes instead of the single cake mix I meant to order. See, a complete maroon. So, I’m looking for ways to use a case of Funfetti cake mixes.

I do have a few girly girls in the family who love Funfetti. Here we go with the first one I found on line.

G was the biggest fan. He said it turned out buttery even though there was no butter. It caved in a bit in the middle. It needed to bake longer.


  • 1 box white, yellow, or Funfetti cake mix
  • 1 small box vanilla instant pudding
  • 2 cups cold milk
  • 1 tsp vanilla extract
  • 2/3 cup white chocolate chips
  • 1/4-1/2 cup Funfetti sprinkles, or any sprinkles you like

1.Preheat oven to 350 degrees, spray a 9 x 9 baking pan with cooking spray and set aside.

2.In a large mixing bowl, toss in dry cake mix, dry pudding mix and whisk until all clumps are gone. Add vanilla extract into milk and pour into bowl. With a large wire whisk, mix until completely combined. Toss in chips and sprinkles. Save some for topping.

3.Spread evenly into prepared pan and bake for about 30 to 35 minutes until lightly browned. When you touch the cake lightly it should slightly spring back and then check with a toothpick.

****From the Recipe Box:

I think it took a bit longer to cook than the recipe stated. Of course, maybe their oven is much more better than mine.

and remember: I went to the zoo yesterday and saw a baguette in a cage. The zoo keeper told me it was bread in captivity. Har har! Big kiss, Lynn

Mushy Peas

I’ve been seeing so many references to Mushy Peas served with Fish and Chips that I decided it was time to give them a try. They aren’t a normal side dish here in the NW, but both G and I like peas so what the heck.

There were quite a few recipes to choose from on-line, Basically the same ingredients were in all of them.

Cook 2 cups green peas, not the petite kind.

Drain the water used to cook them.

Using a potato masher or blender, give them a good smushing. (Yes, that is a very technical cooking term.)

Add: 1/4 cup milk or cream, 2 tablespoons butter and S & P to taste. Give them a good mix. They were actually pretty good. I’ll make them again.

*****from the Recipe Box:

I made this salmon the night I made the mushy peas recipe with the Sweet Chili Sauce. Wow, it was fabulous. If you can get your hands on a piece of salmon and some chili sauce, it is worth a try. I just browned it lightly in butter for a few minutes and then added the chili sauce. So good.

and remember: Be the reason someone smiles today. Big kiss, Lynn

Linguine with Butter Sauce

Time for a new recipe. This one looked kind of funky and I decided I needed to try it. Who ever heard of pasta with butter and tomatoes? It doesn’t take long to put together and it’s really good.

G is my final arbitrator. If he says he will eat it again; that’s a sign from the gods. The biggest surprise is the combo of butter and tomatoes. I never would have thought of that.

I really enjoy internet surfing for new recipes. Of course, their pictures are always much more better than mine so it makes me want to try them even more.

Give this one a shot; you will be pleasantly surprised. I promise.

  • 1 pound fettuccine or linguine, spaghetti, etc
  • 3 pints cherry tomatoes halved or 1 28 ounce can tomatoes
  • 1 medium onion diced
  • 1 stick butter
  • salt and pepper to taste
  • 1/4 cup parsley minced
  • 1/4 cup basil hand torn
  • 2 cups reserved pasta water will most likely not need it all


  • In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of kosher salt.
  • Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.
  • Meanwhile, bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil. When the sauce is almost to your liking begin boiling the fettuccine to 1 minute less than al dente.
  • A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat.
  • Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated parmesan cheese. Enjoy!

*****from the Recipe Box:

I made it with a 28 ounce can of San Marzano tomatoes, because remember I’m such a lazy butt.

and remember: The man who invented autocorrect should burn in hello. Big kiss, Lynn