Honey Butter

Ingredients:

1 cup Honey
1 lb Butter
Small Marshmallow Cream

Instructions:
Whip all ingredients together and enjoy!

From Shauna

Peach Cobbler

Ingredients:

• 1 jar of Peach Pie Filling

Cobbler Topping:

• 1 cup (5 ounces) all-purpose flour 
• 1/3 cup (2.5 ounces) granulated sugar 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup milk 
• 1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted

Instructions:

1. Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
2. Pour the peach pie filling into pan.
3. In a medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
4. Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
5. Dollop the topping by spoonfuls over the peaches.
6. Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream.

Notes

For those interested, I have used white whole wheat flour for the recipe before; it's tasty, but the topping isn't quite as light and fluffy as using unbleached all-purpose flour.

This recipe can easily be doubled for a 9X13-inch pan.

https://www.melskitchencafe.com/classic-and-delicious-peach-cobbler/

Overnight Creme Brulee French Toast Bake

Ingredients

• 6 tablespoons butter 
• 3/4 cup (5.5 ounces) packed light or dark brown sugar 
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup) 
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture in the post) 
• 4 large eggs 
• 1 cup half-and-half 
• 1 tablespoon vanilla extract 
• 1/4 teaspoon salt 
• Sweetened whipped cream + fresh strawberries/raspberries, for serving 

Instructions

1. Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
2. Lightly grease a 9X13-inch pan with cooking spray.
3. Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
4. In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
5. Pour the mixture evenly over the bread.
6. Cover the pan and refrigerate overnight (8-10 hours).
7. Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
8. Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

Yield: 6-8 servings 

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Additional Time: 10 hours 

Total Time: 10 hours 50 minutes

https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/

Dutch Oven Peach Cobbler

Ingredients:
1 large can of Sliced Peaches (in light syrup)
1 box White Cake Mix
Sprite or 7 up
3-4 Tbsp butter
2/-3 Tbsp Sugar

Directions:

1. Prepare charcoal or if baking inside preheat oven to 350.
2. Pour peaches in with juice. 
3. Pour cake mix in and stir slightly with peaches.  (Do not mix cake as directed on box)
4. Pour Sprite/7 up over peach mixture.  Pour in just enough to give enough liquid to the cake mix, but don't put too much in or it will be runny.  You will probably need 10-16 oz.
5. Place butter on top divided into 1 Tbsp each.
6. Sprinkle sugar on top.
7. Bake uncovered in the oven for about 1 hour.  You will know it is done when the top is crispy and golden brown and most of the juices have been cooked out.  A good rule of thumb for baking cobblers is if you can smell it, it's almost done.

White Sandwich Bread

Ingredients

• 6 1/2 to 7 1/2 cups unbleached all-purpose flour 
• 2 1/2 teaspoons salt 
• 1 1/2 tablespoons instant yeast 
• 1/4 cup sugar or honey 
• 2 3/4 cups very warm water 
• 1/4 cup neutral-flavored oil (vegetable) 
• Butter for top of loaves, optional

Instructions

1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
2. Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
3. Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
4. With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
5. Knead for about 2 minutes until the dough is smooth and supple.
6. Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
7. Lightly punch down the dough and divide it into two equal pieces. (Use a food scale to get them as close to equal as possible.)
8. Grease two 8 1/2-inch by 4 1/2-inch bread pans.
9. Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
10. Place the dough loaves into the prepared pans.
11. Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
12. While the dough rises, preheat the oven to 350 degrees F.
13. Bake the bread for 30-32 minutes until golden and baked through.
14. Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
15. Let the bread cool completely.
16. The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.

Notes:

If you don't have instant yeast, you can dissolve the same amount of yeast in 1/4 cup water with a pinch of sugar until it is foamy and bubbly and then use it in the recipe (add it with the oil and water). 

As with all yeast doughs, particularly bread dough, I use the flour amount in the recipe as a guideline and encourage you to do the same. The exact amount of flour you use will depend on how you measure flour, the climate and temperature where you live (humidity can be a factor), and several other things. Add flour gradually until the texture of the dough is soft, smooth, and only just slightly tacky to the touch.

https://www.melskitchencafe.com/perfect-white-sandwich-bread/ 

Ham Fried Rice

Ingredients

• 3 cups uncooked rice 
• 3 tablespoons oil 
• 2 teaspoons garlic minced 
• 1 packet fried rice seasoning 
• 1/4 cup soy sauce 
• 4 eggs 
• 1 cup thick cut deli ham 
• 2 cups peas 
• 5 green onions 
• salt and pepper to taste 

Instructions

1. If you aren't using leftover rice, start your rice cooking. While rice is cooking, chop meat and onions into small pieces. Scramble eggs and scoop off onto a plate. I use frozen peas, so I thaw them under some cool water at this point as well.
2. When rice is prepared, heat oil, garlic and onions in your pan. Add rice. 
3. Gradually add in fried rice packet and soy sauce. Once well mixed add all remaining ingredients and salt and pepper to taste. Enjoy!

Prep time: 5 minutes
Cooke time: 15 minutes
Total time 20 minutes

https://prettyprovidence.com/fried-rice/

Banana Bread Steel Cut Oats

Ingredients

2 cups milk (almond milk, dairy milk, etc)

2 cups water (see note)

2 to 3 mashed/pureed bananas (about 1 cup)

2 cups steel cut oats

Pinch of salt

1/4 cup brown sugar (or honey)

1/2 teaspoon vanilla extract

For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Instructions

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Notes

If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 30 minutes

Total Time: 44 minutes

https://www.melskitchencafe.com/instant-pot-banana-bread-steel-cut-oats/

Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

www.cupcakediariesblog.com 

Spinach Salad

Ingredients:

• Large Spinach or Spring Mix
• Purple Onion
• Blueberries
• Feta Cheese
• Slivered Almonds
• Pomegranate

Prepare spinach and place all other ingredients on top.  This salad is great with a vinaigrette dressing.

From: Shauna

Vinaigrette Salad Dressing

Ingredients:
1/2 cup Apple Cider Vinegar
1/2 cup Sugar (or 1/4 cup)
1/3 cup Oil
1 1/2 tsp Salt
1/4 tsp Garlic Powder
1/3 tsp Pepper

Instructions:
Put Ingredients in a mason jar put a lid on it and shake until sugar dissolves.

Marinara Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (28-ounce each) cans crushed tomatoes
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 2 dried bay leaves
• 1 tablespoon brown sugar
• 2 tablespoons butter (optional) 

Instructions

1. In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
2. Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

Yield: 7 cups of sauce

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

https://www.melskitchencafe.com/classic-marinara-sauce/

Fresh Zucchini and Tomato Linguine

Ingredients

• 12 ounces linguine
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini (about 18 ounces)
• 2 cups cherry tomatoes, halved (about 12-14 ounces)
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

Instructions

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
2. WHILE THE PASTA COOKS, heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Notes:

I know it's slightly annoying to buy a 16-ounce box of pasta and only use 12 ounces (like this recipe calls for). If you want to use the entire 16 ounces, consider 1 1/2-ing the sauce ingredients so the pasta isn't dry. 

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

https://www.melskitchencafe.com/fresh-zucchini-and-tomato-linguine/ 

Rice Krispy Treats

Ingredients:
1/2 cup Butter
16 oz (10 cups) Mini Marshmallows
6-7 cups Rice Krispies
1/8 cup Sweetened Condensed Milk

Instructions:
Melt butter then add marshmallows and melt.  Add condensed milk then rice krispies cup by cup.  Mix together and place into dish to set.  Note: Don't pack into dish you want them to be fluffy.