Diane Morrisey Cooking

Diane Morrisey Cooking Cooking Real Food for Real People | Mom of 6… Preorder my new cookbook today! https://www.simonandschuster.com/books/You-Got-This!/Diane-Morrisey/9781668033401
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09/15/2026

Who wants to come over for a Biscuit and a Cuppa??
Blueberry Buttermilk Cast-Iron Biscuits
2 cups All-purpose Flour
1 tbls Baking Powder
½ tsp Salt
3 tbls Sugar
Zest of one lemon
1 stick Butter (8 tbls) chilled and diced
¾ cups Buttermilk
1 cup Blueberries
½ stick butter melted (4oz)

Preheat oven to 500F
Combine all dry ingredients plus the zest in the bowl of a food processor. Add the 8tbls of diced butter and pulse until it is pea sized. Add buttermilk and pulse until the dough separates from the sides of the bowl.
Spill dough onto a well floured surface and add the berries. Knead gently to incorporate the berries into the dough, folding the dough over itself a couple of times. It’s ok is the berries begin to ‘bleed’ into the dough.
Using your hands, Press the dough out and flatten to about 1/2″ thickness.
Using a biscuit cutter, cut out biscuits.
Place biscuits in a cast-iron skillet and be sure biscuits are touching.
Brush the biscuits with half of the melted butter.
Bake at 500 F for about 10 minutes, remove the skillet from the oven and brush the biscuits again using the rest of the butter. Then put them back into the oven for about another 10 minutes or until they are golden.
Remove from oven, let sit for about 10 minutes. Drizzle with glaze

Glaze:
1 cup Powdered Sugar
3 Tablespoons Milk
½ teaspoons Vanilla

Combine in a small bowl and mix together until smooth

09/14/2026

I came across a recipe on my explorer page by Catherine Catherine Pla for a French Apple Cake and I knew I immediately had to make it. It was an unfussy simple cake and it was right up my alley.
Her video made me lol because she prefaced the recipe by explaining that the recipe “Went viral in our house, meaning that her husband ate it all”. I thought that was hilarious 🤣

And Catherine was right… it went viral in our House as well and has continued to everytime I make it. It’s a simple vanilla cake batter filled to the brim with apples and topped with a crunchy apple topping. It’s a thin cake that isn’t overly sweet at all and makes a perfect accompaniment to a cup of coffee or tea any time of day. Thanks for the inspo Catherine!
8 tbls unsalted butter, room temperature
1/2 cup granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
1/8 tsp almond extract
3 tbls plain Greek yogurt
3 tbls milk or cream ( I used buttermilk)
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 large apples, peeled, cored and thinly sliced, reserve ¼ cup for topping (I used Honeycrisp)

Topping:
2 tbls sliced almonds
2 tbls white sugar
1/4 cup apple slices
Confectioners’ sugar for dusting

Preheat oven to 350F
Line a 9x9” square pan with parchment or spray with nonstick spray. (I used a 9” round pan)
In the bowl of a stand mixer, combine the butter and sugar until pale and fluffy, 2-3 minutes. Add the eggs one at a time, beating well after each.
Add in the vanilla, almond extract, yogurt, and milk. Beat to combine. Combine flour, baking powder, and salt in a small bowl and fold into the wet ingredients with a spatula until just combined.
Spread half the batter in the prepared pan. Add the apples on top in an even layer. Top apples with remaining batter and smooth evenly.
Combine topping ingredients and sprinkle over the batter. Bake for 35-40 minutes until golden and a cake tester comes out clean.

Beautiful weekend away with the family in New Hampshire celebrating our niece Leanne and robert_koziol 🥂❤️
09/13/2026

Beautiful weekend away with the family in New Hampshire celebrating our niece Leanne and robert_koziol 🥂❤️

09/12/2026

I’ve never met a garlic bread that I didn’t want to run off and marry… and this one is no exception…. Garlic Bread made with Hawaiian rolls?? Sign me up!
Hawaiian Roll Garlic Bread
Inspired by BRITSCOOKIN I saw a reel where she made this and I lost sleep until I tried. It was exactly what I hoped it would be! Thanks Britt!
1 pack King’s Hawaiian rolls
1 stick butter, softened
2 cloves garlic, chopped
1 tbls fresh parsley, chopped
1 tsp garlic powder
1/2 tsp Italian seasoning
3 tbls grated Parmesan
1 1/2 cup shredded mozzarella

Cut two slits in each roll, careful not to cut through.
Mix butter, garlic, parsley, garlic powder, Italian seasoning, and Parmesan.
Stuff each slit in the rolls with mozzarella, then brush with garlic butter.
Bake at 400°F for 12 min or until melted and golden brown

09/09/2026

In my cookbook, You Got This! I talk about my love of pizza dough as a jumpstart to so many delicious meals. It’s one of those things that I always have in my fridge or freezer because there are so many things I can easily make with it and now that we are all ‘Back to Busy’ we need shortcuts now more than ever to help getting dinner on the table quick.
This BEC Pizza Pinwheel is perfect for Breakfast lunch or dinner. I like to drizzle with basil oil, hot sauce, salsa or hot honey as I did here.
You can find more ideas on how I turn pizza into delicious meals for my family in my book. There is a link to order it in my bio or comment, COOKBOOK and I’ll send you a link to purchase. Thank you!
BEC Pizza Pinwheels
Preheat the oven to 400F. Roll a 1 lb ball of pizza dough out into an approximate 10x15 rectangle. You can really fill it with whatever your favorite breakfast items are, but for this one I kept it pretty simple. I had just made some garlic confit so spread some on the bottom of the dough but this step certainly isn’t needed. I added a layer of Black Forest ham, then sliced cheddar, then crispy bacon, then softly scrambled eggs (I scrambled 10 eggs for this). Sprinkle with some everything but the bagel seasoning and then roll it up making sure the seaside is secured and down. Brush with olive oil and sprinkle with more everything but the bagel seasoning. Slice the roll and lay down on a parchment lined baking sheet with a little bit of space in between each pinwheel. Bake for 20-25 minutes or until golden brown. Drizzle with hot honey or salsa or hot sauce.

09/08/2026

Fresh figs are one of those things that I will never be able to turn down when I see them in the store. And this is one of the first things I make using them. Because they are so darn delicious and equally as easy to make. And all you need is figs, goat cheese, prosciutto, honey, Rosemary and black pepper. You can set these up ahead of time and bake them when you’re ready to eat them. It’s the perfect salty, sweet and creamy bite and you’re gonna find yourself making them over and over again
6 ripe figs
1/2 cup softened goat cheese @ room temperature
3 slices prosciutto, sliced in half length-wise
several sprigs of fresh rosemary
olive oil
Honey
Freshly cracked black pepper

Preheat oven to 350F.
Cut the figs cross-wise from the top, halfway down the fruit being careful not to cut all the way through. Separate to create an opening on top.
Scoop some goat cheese into the opening. Wrap each fig with proscuitto slice.
Arrange them on a parchment lined baking tray. Drizzle with olive oil and sprinkle with pepper.
Top each fig with rosemary sprig.
Bake for 25 minutes.
Arrange on a platter with fresh rosemary to garnish and drizzle each fig with honey.

09/05/2026

Pasta Salad Season is sort of year round over here. Yes, we eat it all summer at cookouts, but it’s also a staple on our tailgating spreads. It’s classic and it’s delicious and always a fan favorite.
I did not grow up eating classic macaroni salad. My Mom had a repertoire of 3 salads she used to make for picnics; Regular Potato Salad, Italian Potato Salad and our version of Macaroni Salad that had tuna in it.
I knew of this salad because all my friends Moms made it, but I had to wait until I was an adult to start to make it for my squad😊
Was worth the wait though.

Simple and non-fussy you can’t beat it for its ease and universal appeal. Lightly dressed in a creamy tangy dressing and filled with crunchy vegetables it’s a perfect dish to feed a crowd
Classic Macaroni Salad
1 lb dry macaroni
1/2 cup red onion chopped small
3 stalks celery chopped small
2 carrots chopped small
1/2 yellow bell pepper chopped small
1 red bell pepper chopped small
Dressing:
1/2 cup mayo
1/2 cup Greek yogurt
1 tsp sugar
1 tsp cider vinegar
1 tsp pickle juice
1 tbls Dijon
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 cup fresh chopped parsley
Salt & pepper to taste

Bring a large salted pot of water to a boil and cook it al dente. Drain and rinse with cold water.
Chop all your veggies and add them to a large bowl.
Combine all the dressing ingredients in a bowl and stir thoroughly until combined. Check for seasoning. Combine dressing with pasta and vegetables and stir completely. Garnish with more chopped parsley.

**I always make this salad a day before I’m going to serve it. I find it’s best once the flavors have a chance to marry and mingle. Park it in the fridge overnight and pull it out when ready to serve it, give it a stir and check for seasoning.

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