Sweet Potato, Peach, Cashew Bake - Darcy Reese

Ingredients:
1/2 cup packed brown sugar
1/3 cup broken cashew pieces
1/2 tsp salt
1/4 tsp ground ginger
2 lbs sweet potatoes cooked, peeled, and cut crosswise into thick pieces
1 (8 oz) can peach slices, well drained
3 Tbsp butter
Optional: ground cinnamon, ground allspice, minced orange peel, peach preserves

Directions:
Combine brown sugar, cashews, salt, and ginger.

In 10x6x2-inch baking dish, layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter.

Bake, covered, at 350 for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving (or top with marshmallows)

Jook - Darcy Reese

Ingredients:
1/2 cup rice (not quick-cooking)
3-4 cups water (may use vegetable/chicken broth)
2 pieces chicken breast or turkey meat pulled off the bones - great for leftovers!
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp oyster sauce
1 Tbsp soy sauce
dash pepper
Optional: 2 Tbsp scallions, chopped; shiitake mushrooms, julienned; sesame oil

Directions:
Rice cooker - Dump all ingredients (except garnishes) into rice cooker. Turn it on and stir occasionally, until congee is smooth and no longer grainy.

Stovetop - Combine all ingredients (except garnishes) in a medium saucepan. Bring to a boil over medium head then turn down and let simmer until water has been absorbed.

Add more water/broth if necessary (for both methods)

Sprinkle with black/white pepper, a few drops of sesame oil, and chopped scallions just before serving.

Orange Rolls - Amanda Frost

Ingredients:
Rolls -
4 1/2 cups flour
3 tsp salt
2 Tbsp yeast
1/4 cup warm water
3 eggs
1 cup hot water
1/2 cup sugar
1/2 cup shortening (I always use butter)

Orange filling -
1/3 cup melted butter
2/3 cup sugar
2 Tbsp juice from an orange
Grated rind from one orange

Directions:
Dissolve years in warm water.
In separate bowls combine:
     Bowl 1: shortening, sugar, HOT water
     Bowl 2: beat eggs
     Bowl 3: stir flour together with salt
Make a little dent in the middle of the flour mixture and add all other ingredients. Mix with a spoon. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch down. Cover and place in fridge overnight.

The next day...
Mix orange filling ingredients. Roll dough into large rectangle. Spread on filling. Roll up, seal the edges, and cut with dental floss (like cinnamon rolls). Place in greased muffin tins. Cover with plastic wrap (sprayed with pan) and a cloth. Let rise about 3 hours. Bake at 350 for 10-12 minutes.

Swiss Green Beans - Dani Lloyd

Ingredients:
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 cup minced onion
1 tsp sugar
1 cup sour cream
4 cups French cut green beans, cooked and drained
2 cups grated swiss cheese
1/2 cup corn flake crumbs

Directions:
Melt butter in a large saucepan. Saute onion until clear. Add flour, salt, pepper, and sugar. Stir in sour cream and stir until smooth. Increase heat to medium. Cook until sauce is bubbly and thickened, stirring constantly. Remove from heat.

Fold green beans into sour cream sauce; spread in greased 9x9-inch baking dish or casserole dish. Sprinkle cheese evenly over green bean mixture. Top with corn flake crumbs. Bake at 400 for about 20 minutes until heated through.

Yam Casserole - Elayna Carter

Ingredients:
1 1/4 cup flour
1 1/4 cup brown sugar
1 1/4 cup oats
2 1/2 tsp cinnamon
3/4 cup margarine
3 20-oz can yams, drained
1 package cranberries
1 1/2 cup mini marshmallows

Directions:
Mix flour, brown sugar, oats, cinnamon. Cut in butter. Cut yams into smaller pieces if they seem too large. Mix in about 1 1/4 cups of oat mixture. Mix in cranberries. Put in 9x13 pan (plus a smaller one). Evenly sprinkle the rest of the oats mixture on top. Bake at 350 for 40 minutes. Cover with marshmallows and broil for a few moments.

Pumpkin Cake with Cream Cheese frosting - Maria Schwab

Pumpkin Cake
Ingredients:
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp cloves
4 eggs, lightly beaten
15 oz can pumpkin
1 cup melted butter or coconut oil

Directions:
Preheat oven to 350

In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and butter/coconut oil until combined. Pour batter into ungreased 15x10x1-inch baking pan, spreading evenly

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with cream cheese frosting

Cream Cheese Frosting
Ingredients:
8 oz cream cheese, softened
1/3 cup butter, softened
1 1/2 tsp vanilla
2 1/2 cups powdered sugar

Directions:
In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Rolls - Courtney Homer

Ingredients:
4 cups milk
1 cube butter
3 Tbsp yeast
1 cup sugar
2 tsp salt
2 cups potato flakes
8-9 cups flour
4 eggs

Directions:
Scald milk. Pour into bowl of kitchen aid and add the butter. Let milk cool until it is warm and won't kill the yeast. (Alternatively - I microwave milk and butter in a microwave bowl in 1-minute increments, stirring each minute, until the butter is about melted. Then pour it into the bowl of the kitchen aid and let the butter melt and milk cool).

Add yeast, sugar, and salt. Let yeast dissolve. Then add potato flakes and 4 cups flour. Mix with dough hook. Then add eggs and 4-5 more cups flour (until the dough pulls away from the edge of the bowl. Dough should still be sticky or the rolls will be dry). Cover with a towel and let rise about 40 minutes.

Preheat oven to 350. Spray counter, hands, and rolling pin with cooking spray. Divide dough into 4 parts. Take one quarter of dough and form into a ball. Roll out into a circle and then cut into triangles with pizza cutter. Roll up triangles into crescents and place on greased cookie sheets (each quarter should make about 12). Repeat until you have used up all the dough. Let rise until double. Then bake 12-15 minutes or until light brown.

NOTE: This makes a ton of dough and makes about 4 dozen rolls. You can easy halve the recipe, though.

Tomato Fennel soup - Cassidy Pinegar

Source: A Homemade Life by Molly Wizenberg

3 Tbsp olive oil

1 large yellow onion, quartered and thinly sliced

2 medium fennel bulbs (about 1 ¼ lbs), trimmed, quartered from root to stalk, and thinly sliced

4 medium cloves of garlic, finely chopped

1 tsp chopped fresh thyme leaves

2 tsp fennel seeds

2 28-ounce cans whole peeled tomatoes

Water

¾ tsp salt, or to taste

Sugar, to taste

Red wine vinegar, to taste

In large pot, warm oil over medium heat.  Add onion and fennel and cook, stirring occasionally, until onion begins to soften, about 5 minutes.  Add garlic and cook, stirring frequently, until onion is translucent and very soft, 5 to 8 minutes more.  Add thyme and fennel seeds and cook until fragrant, about 2 minutes

Pour in liquid from the tomato cans into pot and stir well.  Crush the tomatoes in their cans, using hands or potato masher, into small chunks.  Add tomatoes to pot.  Fill 1 empty tomato can with cold water and pour it in too.  Bring to a boil.  Adjust heat to maintain gentle simmer and cook uncovered for 45-60 minutes.  Add the salt, sugar and vinegar to taste.

Cassidy’s notes:  I have substituted dried thyme (¼-⅓ tsp) for the fresh thyme.  I also like to puree the soup for better grilled-cheese dipping.

Chili - Shauna Cramer

Ingredients

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

1 Tbsp chili powder

1 tsp salt

1 tsp dried oregano

2 (14.5 oz) cans stewed tomatoes

1 (15 oz) can kidney beans (drained and rinsed)

Directions

Combine ground beef, onion, and garlic in a large stockpot. Cook and stir over medium heat until beef is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour. 

Stir in beans. Simmer, uncover, for 20 minutes; stir occasionally.

Hearty Meatball Soup - Dani Lloyd

Ingredients:
Meatballs (or you can use frozen)
1 lb ground beef
3/4 cup bread crumbs
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 Tbsp butter

Soup
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
3 carrots, thinly sliced
1 tsp oregano
1 tsp basil
1 cup rotini pasta

Directions:
Combine ground beef, bread crumbs, egg, salt, and garlic. Form into small balls (can use small cookie scoop) and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water, and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano, and basil. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

Slow cooker Beef Stew - Courtney Homer

Source: melskitchencafe.com

Ingredients:
4 lb boneless chuck roast, cut into 1 1/2-inch pieces
salt and pepper
2 Tbsp canola oil
2 medium yellow onions, finely chopped
1 6-oz can tomato paste
2 cups low-sodium chicken broth or beef broth
3 Tbsp soy sauce
2 bay leaves
1 lb carrots, peeled and cut in 1-inch pieces
2 lb red potatoes, washed and cut into 1-inch pieces
1 tsp dried thyme
2 Tbsp minute tapioca
2 cups frozen peas

Directions:
After the meat has been cut into chunks, season with salt and pepper. In a large skillet, heat 1 Tbsp oil over medium heat until rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook all the way through - just get some great brown color all around. Toss the mea tin the slow cooker and follow the same process with the second half of the meat (you may need to add oil). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme, and bay leaves. Bring the mixture to a boil and transfer to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbsp oil, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (or a double-sheet of regular). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker (like tinfoil dinners. You may want to make 2 packets instead of one large one). Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves. Carefully open the foil packet (be careful - the steam that escapes is hot). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Quinoa and Wild Rice Salad - Courtney Homer

¾ cup brown rice, cooked and cooled

1 cup quinoa, prepared and cooled

4 green onions, chopped

1 red pepper, diced

1 pkg edamame, cooked and separated from pods (about 1 cup)

2 med avocados, cut up to add last minute

1 ½ cups white corn

1 cup pecans or slivered almonds, chopped

Dressing:

Juice of 2 lemons

1 Tbsp Dijon mustard

1-2 cloves garlic, minced

¼ tsp pepper

½ tsp sugar

1/3 cup red wine vinegar

1/3 cup oil

Toss all ingredients in a bowl. Mix dressing ingredients together and pour over salad, toss to combine

Triple Chocolate Zucchini Cookies - Courtney Homer

2/3 cup semisweet or bittersweet chocolate chips
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened to room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup shredded and drained zucchini (about 4 ounces)
1 cup semisweet, bittersweet or milk chocolate chips

Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.

Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring in between taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.

Pour in the melted chocolate and mix until well-combined.

Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.

Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.

Bake for 10-11 minutes until just set.

Source: Mel's Kitchen Cafe

Honey lime tilapia - Dani Lloyd

Juice of 2 limes

Zest of 1 lime

2 Tbsp honey

1/2 tsp cumin

1/2 tsp chili powder

Dip tilapia in marinade. Bake at 400 for about 10 minutes, until cooked through.

Summer Berry Buckle - Amanda Frost

1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup light brown sugar
3 large eggs
1 Tbsp finely grated lemon zest
1 tsp vanilla
1 1/4 cup flour
1/2 tsp fine sea salt
1/2 tsp grated nutmeg
1/4 tsp baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries, strawberries)
cinnamon for dusting (optional)
powdered sugar for dusting

Heat oven to 375, butter a 9-inch round cake pan

In the bowl of an electric mixer, add butter, granulated sugar, and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine flour, salt, nutmeg, and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

Allow cake to cool, then sprinkle with cinnamon, if using, and confectioner's sugar.

Source: New York Times