By Marie Fagan Peart | marie@haldimandpress.com
This summer I have been trying all kinds of new recipes from cookies to main dishes.
I had a major oven disaster the first time I baked the lemon squares. I used a 9” x 13” glass pan.
As I poured the top filling onto the cooked base, I figured I had just enough time to have a quick shower. It worked out perfectly; the timer went off as I re-entered the kitchen. When I opened the oven door, I was shocked to see the entire oven covered in shattered glass, with a pool of lemon spread out on the oven floor! I was thankful that I happened to be in the shower when it shattered as the sound would have scared me out of my chair!
Although I was a bit nervous to try those squares again, I did, and they were delicious.
As per usual, when my girlfriends Jean and Marlene arrived for supper, I announced, “New recipe girls!” I discovered this sheet pan dish online and was curious to see how the gnocchi would turn out. I used store bought fresh gnocchi and added it to the pan straight from the package. It was a hit! The gnocchi was crispy on the outside but fluffy and tender on the inside.
As a side note – I made this recipe a second time but used a frozen brand of gnocchi and it did not turn out as nice. So, I recommend using fresh. Enjoy!
Lemon Bars
2¼ cups flour
½ cup powdered (icing) sugar
1 cup butter, softened
2 lemons
4 eggs, slightly beaten
1½ cups sugar
Preheat oven to 350°F. Line a 13×9-inch pan baking pan with parchment paper, extending over the edges.
For the crust, in a large bowl stir together 2 cups of flour, icing sugar, and butter. Beat with a mixer on low just until mixture begins to cling together. Press into prepared pan. Bake until light brown, about 25 minutes.
While that is baking, grate 1 Tablespoon of lemon zest and squeeze out 1/3 cup of juice. In a medium bowl, whisk together eggs, sugar, and lemon juice. Whisk in remaining ¼ cup flour and the lemon zest.
Pour lemon mixture over hot crust. Bake until edges begin to brown and centre is set, about 20 minutes.
Cool in pan on a wire rack. Lift uncut bars from pan using overhanging parchment. Cut into bars. Sprinkle icing sugar over top to garnish. Refrigerate for 3 days or freeze.
Source: Better Homes & Gardens Christmas Cookies 2025 magazine
Sheet Pan Gnocchi with Sausage
½ red onion sliced
2 large cloves garlic, peeled and smashed
2 cups grape tomatoes
1 (16 ounce) package fresh
or frozen potato gnocchi
2 Tablespoons olive oil
1 teaspoon chopped rosemary leaves
1 (19 ounce) package mild Italian sausages
2 Tablespoons chopped basil leaves
Grated parmesan cheese
Kosher salt
Black pepper
Preheat oven to 425°F. Line pan with parchment paper.
Directly on a large rimmed baking sheet toss together onion, garlic, tomatoes, gnocchi, olive oil, rosemary, salt, and pepper. Use more oil if needed.
Place the sausages on the baking pan, spacing them evenly around the pan. Arrange the vegetable mixture in a single layer.
Roast about 25-30 minutes, stirring halfway through, until the gnocchi are golden brown and starting to crisp, most of the tomatoes have burst, and the sausage reaches an internal temperature of 160°F. Taste and season with additional salt and pepper, if necessary.
To serve, garnish with the basil and grated cheese. Serves 4-6 people.
Source: Blair Lonergan from www.theseasonedmom.com
