Cinnamon-Sugar Popcorn

1/2 c. unpopped popcorn
1/3 c. butter
2/3 c. white sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla

Heat oven to 250.

Pop popcorn in air-popper.

Melt butter in a saucepan.  Add remaining ingredients.  Stir over heat until sugar is mostly dissolved.  Pour over popcorn and stir to coat all popcorn.  Dump popcorn into a large roasting pan (if you have one.  If not, multiple cookie sheets also work).  Put pan into the oven for 10 minutes.  Leaving pan in the oven, turn off the oven and leave for 20 minutes.  Take popcorn out of the oven.

Optional yumminess:

Melt almond bark or vanilla chips and drizzle over the popcorn.  Wait for it to cool (or not.  Or speed it up by putting it in the fridge or freezer).  Eat and enjoy!

Caramel Apple Jam

Ingredients

• 6 cups diced peeled apples (1/8-inch cubes)
• 1/2 cup water
• 1/2 teaspoon butter
• 1 package (1-3/4 ounces) powdered fruit pectin
• 3 cups sugar
• 2 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
• Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Adjust as necessary for your altitude) Yield: 7 half-pints.

This is incredibly yummy!  

Baked Quesadillas

1 c. chicken, cooked and cubed (or steak)
1 c. Monterey Jack cheese, shredded
1/2 c. Ranch Dressing
1 can (4 oz) diced green chilies
4 (9 in) flour tortillas

Combine meat, cheese, dressing and chilies.  Divide evenly among tortillas.  Fold tortillas in half.  Place quesadillas on baking sheet.  Bake at 350 for 15 minutes.

Ginger Persimmon Bread

1/2 cup persimmon pulp (hachiya persimmon, not fuyu)

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

*I used ground ginger (about 3/4 tsp) in place of the fresh ginger and it still tastes good!

Butternut Tomato Soup

4 c. cooked butternut squash
1 onion, skin removed and cut into large pieces
Drizzle of olive oil or butter
3 c. chicken broth
1 can evaporated milk
1 c. whipping cream or half & half
3 cans diced tomatoes (or fresh)
1/8 t. cayenne pepper 
2 t. salt, to taste
2 T. brown sugar
3 cloves garlic, minced
2 t. basil
2 t. Italian seasoning
1 t. black pepper

In a large soup pot saute onions in olive oil. While this is coming to heat, add squash to pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. Blend soup in a food processor or blender to the consistency that you like. Return soup to pan and return to simmering.  Add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.). Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!

Pumpkin Waffles

1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high, until stiff peaks form, about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter!

Pumpkin Pancakes

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted
Directions:


Mix together dry ingredients.

Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.

Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

*recipe found here.

Sweet Pickle Relish

Sweet Relish

6 lbs cucumbers [Do not peel]
4 cups onions
2 green peppers
1 red pepper
Directions:
Grind and mix together with;
1/2 c canning salt
2 qts Boiling water.
Let stand for 1 hour.

Drain real well, then add the following,
1 tsp. mustard seed
1 tsp. tumeric
1 pint vinegar
5 cups sugar
1 Tbsp. corn starch
Boil 1/2 hour and seal hot in pint jars.
Makes around 6 pints.

*recipe found here.

Banana Pumpkin Muffins

2 ripe, large Bananas

1/2 cup canned pumpkin

1/2 cup granulated sugar

1/4 cup milk

1/4 cup vegetable oil

1 egg

1-3/4 cups all-purpose flour

2 tsp baking powder

1-1/2 tsp pumpkin pie spice, divided

1/2 tsp salt

1/2 cup packed brown sugar

1/2 cup chopped nuts or oats

Directions:

Puree bananas in blender (1 cup). Mix bananas, pumpkin, granulated sugar, milk, oil and egg in medium bowl until well blended.  

Combine flour, baking powder, 1 teaspoon pumpkin pie spice and salt in large bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin tins sprayed with nonstick cooking spray.

Stir together brown sugar, nuts and remaining ½ teaspoon pumpkin pie spice in small bowl. Spoon 1 tablespoon sugar and spice mixture over each muffin.

Bake at 375º F 20 to 22 minutes or until wooden toothpick inserted in center comes out clean.

Serve warm.

Swiss Chicken

Non stick cooking spray
Chicken tenders
Sliced Swiss Cheese
Cream of Chicken soup
about 1/4 cup milk or water
bread crumbs or dry stuffing mix (1 to 1-1/2 cups)
1/4 cup butter, melted

Spray 9 x 13 pan with non-stick cooking spray.
Lay out thawed chicken tenders in a single layer in sprayed pan.
Cover chicken tenders with sliced Swiss Cheese.  Make a single layer of cheese slices.  This will take between 4 and 8 slices (depending on size of slice)
Mix the cream of chicken soup with milk or water (about 1/4 of an empty soup can)
Spread the soup mixture over the sliced cheese.
Mix melted butter with crumbs or stuffing (I used pepperidge farms stuffing - crumbled, not cubed)
Sprinkle crumbs over soup.
Cover pan with foil and bake for 45 minutes at 350 degrees.
Remove from oven.

Note:  There is not enough soup mix for a gravy; but it is a good sauce on the chicken

Plum Oatmeal Crisp

We had this for dessert last night! It was fabulous! Especially with vanilla ice cream! Yum-o!!!! It could also be because I'm pregnant and all dessert tastes good...

• Prep Time20 minutes
• Total Time1 hour, plus cooling
• YieldServes 6

Ingredients

• 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
• 1 cup plus 2 tablespoons packed light-brown sugar
• 1/2 cup old-fashioned rolled oats (not quick-cooking)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

• Directions

  1. Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
  2. In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 - 2 C frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Cinnamon Honey Butter

2 c. butter, softened
3/4 c. honey
3 Tbls. cinnamon

Mix and refrigerate.  Yummy on toast, pancakes, waffles, french toast... ANYTHING!

German Pancakes (on the stove-top)

2 c. flour
2 c. milk
4 eggs
4 Tbsp. sugar
2 tsp. baking powder
Butter

Mix all ingredients well.

Melt butter in large skillet.

Pour about 1/2 cup of batter into skillet.  When top is set, turn and brown the other side.

Melt more butter.  Cook another pancake.

*These were really yummy!  I made buttermilk syrup to go with them.  They're more work than German Pancake in the oven, but a good alternative if your oven isn't working.

*Recipe found here.

Brazilian Lemonade

Note: This has NO lemons

WASH with soap and water, rinse well:
      1 large lime (thinner, smoother rind will give a juicier lie)

Cut off the ends of the lime and discard
Cut the remaining lime into 8 wedges.
Put lime in blender.
Add:
     1/2 cup sugar
     2 Tablespoons Sweetened Condensed Milk
     3 cups water

Pulse with blender 6 times for a total of 15 - 20 seconds (LESS TIME with a VitaMix blender or Blendtec blender).  STRAIN!!! Serve over ice.

Variations:  Add pineapple, strawberries or raspberries

Vanilla Playdough

1 cup flour
1/4 cup salt
1 teaspoon cream of tarter

1 cup water

1 Tablespoon vegetable oil

few drops of food coloring

1 Tablespoon imitation vanilla extract

1. Mix the dry ingredients together.
2. Mix the liquid ingredients together, except the vanilla..
3. Stir together the dry and liquid ingredients.
4. Cook the mixture on low to medium heat for 3-5 minutes. Stir constantly!
5. Stir in the vanilla.
6. Knead the dough until it is soft and smooth.
7. Cool and store in an airtight container.

French Bread, Hoagies, and Buns (from 'Our Best Bites')

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg, separated

2 Tbsp. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you’re done, and let’s face it, who doesn’t want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.


It’s okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.                                                          Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.


Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Appleberry Sauce

1/2 c applesauce
1/4 c berry preserves (blackberry, strawberry, blueberry, boysenberry, etc)
1 1/2 tsp lemon juice

Combine all ingredients until smooth.  Heat in microwave, if desired.

*We doubled this and it was perfect for a meal of waffles.

Dulce de Leche Cereal Bars

Spray a 9 x 13 pan with non-stick spray.

In large bowl, microwave for 45 seconds:
    1/4 cup butter
Add, and microwave for 45 additional seconds:
    10.5 ounces mini marshmallows (a regular bag)
Stir, and microwave for 45 additional seconds.

Stir in:
      6 cups Dulce de Leche cheerios
      1 cup golden raisins, optional (good on the 1st day, but not so good after)
Let sit for no more than 2 minutes

Add:
     11 ounces butterscotch chips (a regular bag)

Press into prepared pan.  Cool.  Cut.  Eat.

NOTE:  I stirred in the chips a little early because the cereal mixture was setting up.  The chips were messy and I didn't get them all to stir in, but everything still tasted 'more-ish'
ANOTHER NOTE:  I lined my 9 x 13 pan with foil and then sprayed it.  :)  Clean up was a snap.

Brown Sugar Oatmeal Pancakes (Yummy)

Combine:
     1 egg
     2 Tablespoons oil
     1 cup buttermilk
Add:
     1/2 cup plus 2 Tablespoons quick-cooking oatmeal
     1/2 cup whole wheat flour
     1/2 cup white flour
     1/2 teaspoon baking soda
     1/2 teaspoon salt
     1/3 cup packed brown sugar

Further directions:  Make pancakes as you would normally do.

Spaghetti Bolognese

Recipe and photo from family.go.com

1/2 pound ground beef
1 jar pasta sauce (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
 freshly grated Parmesan cheese

1.  In a large, heavy pot over medium heat, sauté the beef until it is browning in places and no longer pink —3 or 4 minutes.

2.  Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.

3.  Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.

4.  Serve with grated parmesan cheese.

Garlic Herb Dipping Oil

1 cup olive oil
1 tsp dried garlic
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tsp Italian seasoning (or herbs de Provence is what the original recipe calls for if available)
1 sprig fresh rosemary

French Bread

In a large bowl, combine:

2-1/2 cups pretty warm water

2 teaspoons slat

1/3 cup oil

3 cups flour

2 Tablespoons yeast

1/4 cup sugar

Beat well. (Use paddle attachment on KitchenAid)

Add:

3 cups flour

Mix well again (use dough hook on KitchenAid). After flour is combined, let the mixer continue for 2-3 minutes. Cover bowl, without removing from mixer. Stir dough down every 10 minutes for an hour. Divide dough into 2 - 3 pieces and form loaves. Put on greased baking sheet. Let rise (usually only takes about 15 - 20 minutes). Bake at 375 degrees for 20 minutes or until brown. (This dough can also make two regular bread loaves, but cooking time may need to be adjusted up a little.)

German Pancake

Pancake:

6 eggs

1 cup milk

1 cup flour

1/2 teaspoon salt

2 Tablespoons butter, melted

Buttermilk Syrup:

1-1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter

2 Tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla

Pancake: Eggs, milk, flour, and salt in a blender, process until smooth. Pour butter into an ungreased 13x9 pan; add the batter. Bake, uncovered, at 400 degrees for 20 minutes.

Syrup: Combine sugar, buttermilk (if using buttermilk powder, mix for buttermilk first), butter, corn syrup, and soda. Bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.

Ribs and B-B-Q Sauce (Yummy and EASY)

Sauce:

4 cups barbecue sauce (brand of your choice)

1 cup brown sugar

1/4 teaspoon cayenne pepper

1 large onion, diced

1 Tablespoon lemon juice

Ribs:

Rack of Ribs (the sauce will amply take care of 3 racks)

Barbecue Rub (your favorite)

Directions:

Sauce: Simmer sauce ingredients for 2 hours

Ribs:

Rub ribs LIBERALLY with your favorite Barbecue rub. LIBERALLY!!! Place ribs in a large turkey sized cooking bag. Let marinate in the dry rub all day or overnight (in the fridge, of course!) After marinating, put ribs in a 300 degree oven for 3 hours (Be sure and make a slit in the cooking bag) Remove from oven. Baste with sauce and grill for a short time (10 or 15 minutes - making sure both sides are basted and grilled) or you can broil them in the oven at 500 degrees. (Sam's Club has great racks all summer long and one turkey bag will hold 3 racks, which is exactly how many Sam's packages have in them. The turkey bag can be put on a large cookie sheet to bake)

Pizza Sauce (from Our Best Bites)

1 (6-ounce) can tomato paste

6 ounces water (use the empty tomato paste can)

3 tablespoons Garlic Bread Seasoning

1 tablespoon sugar or honey

3/4 teaspoon onion powder

1/4 teaspoon red pepper flakes, optional

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizzas.

Garlic Bread Seasoning (from Our Best Bites)

1/2 cup powdered parmesan cheese

2 teaspoons kosher salt

1 tablespoons garlic powder

2 teaspoons oregano

2 teaspoons basil

2 teaspoons marjoram

2 teaspoons parsley

Shake ingredients together in an airtight container. Store in the refrigerator for up to 3 months

Toscana Soup (like the Olive Garden)

2 3/4 cups chicken broth

1/4 cup heavy cream

1 medium russet potato, unpeeeled

2 cups chopped kale

1/2 pound spicy Italian sausage

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Combine broth and cream in a saucepan over medium heat. Slice the potato into 1/4-inch slices, then quarter the slices and add them to the soup. Add the kale. Cook the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the salt and pepper flakes to the soup and simmer for about an hour, stirring occasionally.

**I think that bulk Italian sausage could be used, cook, crumble, and drain.

Corn Bread (Vynette's)

Mix together in small bowl and set aside:
1 c. buttermilk
1/2 tsp soda

In a large bowl, mix together:
1/2 c melted butter
2 eggs
1 c flour
2/3 c sugar
1/2 tsp salt
1 c cornmeal

Add the buttermilk/soda mixture.

Put in a greased 8x8 pan.  Bake at 375 for 30 minutes.

Quick Whole Wheat Bread

6 cups hot water (as hot as you can from the tap)
2 heaping Tbsp. salt
1/2 cup honey
3/4 cup oil
4 Tbsp. yeast
*2 Tbsp. dough enhancer (opt.)
*1/3 cup gluten (opt.)
15 - 17 cups whole wheat flour

Combine all ingredients except flour in a bosch (or you could mix them by hand).  Add 10 cups flour.  Mix well.  Add 5 more cups flour.  Mix well.  Add flour 1/2 cup at a time until the dough starts to "clean" the sides of the bowl....the dough doesn't stick to the sides anymore.  Mix on high in the bosch for 8 minutes (or knead by hand for about 15 minutes.)  Divide into 6 loaves.  Put in greased loaf pans.  Let rise for 30 minutes.  Bake at 350 degrees for 30 minutes.
*If you don't have dough enhancer or gluten, just substitute 2 cups of white flour for 2 cups of wheat flour.

I can do this recipe in 1 1/2 hours...start to finish.  If you are having to mix and knead by hand it will probably add about 20 minutes more.

Cinnamon Roll Cake

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

recipe found here.

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in half if desired.  Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( so that they're salty like French fries), and serve immediately.

*found here.

Broccoli Cheese Quiche

Ingredients

• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 375 degrees F.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 45 minutes, or until center has set.

recipe found here.