I made a couple of modifications to the original recipe based on what I had on hand. (The recipe below is how I made it this time, except I made a half batch.) Mine was less sweet than the original would have been, but of course that’s easily remedied. Add apples or cranberries or nuts — this one seems pretty adaptable.

Ingredients:

• 1/4 cup (1/2 stick) butter
• 3 cups old-fashioned rolled oats (do not substitute quick or instant or steel cut oats)
• 1/2-3/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk (I used skim)
• 2 large eggs
• 2 tablespoons dark molasses
• 1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 350°F. While the oven is preheating, unwrap the butter and place it in an 8-inch x 8-inch or 9-inch x 9-inch baking pan. Place the pan on the center rack of the oven and let the butter melt as the oven heats. (As soon as the butter is melted remove the pan from the oven or the butter may scorch. I finished melting the butter in the microwave, since it wasn’t quite done when I was ready with the other ingredients.)
2. Whisk together the dry ingredients in a large mixing bowl. Whisk together the milk, eggs, and vanilla extract in a separate bowl, pour over the dry ingredients and mix together with a sturdy spoon until everything is evenly combined and wet. Scrape into the pan with the melted butter and stir until most of the butter is incorporated, but there are little pockets of melted butter still visible at the corners. (I didn’t mix dry and wet ingredients separately; it turned out fine.)
3. Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of milk or a good glug of heavy cream.

Ingredients:

3 Tbsp. butter
1 (10 oz.) bag of mini-marshmallows
1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter)
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

**I upped the cake mix to 1/2 a cup and it tasted great. Also, don’t skimp on the sprinkles.

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

**I made the entire recipe in my Kitchen Aid mixer and it turned out just fine. When using a stand mixer, make sure not to be beat the ingredients too hard. Use the 1st level/basic stir setting more often to gently incorporate the ingredients without beating the life out of them. Also, I rarely ever dirty two bowls with wet and dry ingredients. I add dry to the wet as I go and it usually works out well in the end.

(adapted from a recipe by Alton Brown)

Ingredients:

• 1 1/2 cups brown rice
• 2 1/2 cups water
• 1 tablespoon butter
• 1 teaspoon salt

Directions:

1. Preheat your oven to 375 F.
2. Boil the water in a saucepan and add the butter and salt. Bring to a boil. (I sometimes skip the butter and salt and simply use my teakettle.)
3. Pour your brown rice into a glass baking dish. Once the water mixture is boiling, pour it over the rice. Cover the dish tightly with aluminum foil (I just use the glass lid for my baking dish) and place in the oven for one hour.
4. After the hour is up, take out the rice and fluff it with a fork.

• 2 pounds chicken breasts (I have used boneless and bone-in — both work equally well)
• 1/2 a small bottle of zesty italian dressing
• 1/2 tablespoon minced garlic
• 1 packet ranch dressing mix (mixed with 1/2 cup of water)
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground cumin

Ingredients:

• 1 1/2 pounds chicken pieces (breasts, thighs, legs, etc)
• 1/4 cup orange marmalade
• 1 tablespoon honey mustard
• 3/4 teaspoon ginger
• 
1/8 teaspoon red pepper flakes

To freeze:

1. In a small bowl, combine marmalade, honey mustard, ginger, and red pepper flakes, stirring well.
2. Put chicken in a Ziploc bag or freezer container and pour sauce over top.
3. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.

 To prepare:

1. 
Thaw chicken in refrigerator overnight.
2. Remove chicken from container or Ziploc (do not baste with sauce) and grill or bake in the oven at 350F for 35 to 45 minutes until juices run clear and thermometer registers 165F.

Ingredients

• 2 tablespoons olive oil (I used less)
• 1/4 onion, diced
• 5 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper, to taste
• 2 (15-ounce) cans diced tomatoes
• 1 1/2 teaspoon sugar
• 3 tablespoons pesto or 1/3 cup fresh basil leaves, torn or cut chiffonade style
• 1/2 pound chicken breasts, cooked and cubed (I used more)

Directions:

1. Heat olive oil in a large skillet. Add onion, garlic, and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
2. While the onion and garlic cook, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)
3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

5lb Yukon Gold potatoes
5 large celery stalks
1 med white onion
5 chicken bouillon cubes
42oz (or largest size) chicken broth
2 sticks butter
1lb chicken
Wondra
Tony Cachere’s Original Creole Seasoning
2 cans corn
s&p (to taste)
1 pint heavy cream

1) Peel and cube all potatoes. Boil in bouillon. Slightly mash, leaving some cubed.
2) On medium heat, blacken chicken in Tony’s, then cut into cubes. Saute diced onions and celery in leftover seasoning with one stick of butter.
3) Melt second stick of butter in another pan. Add Wondera until pasty, then add 1 C heavy cream and combine well. Add more Tony’s and the rest of the cream. Finally, add 1/2 C chicken broth.
4) To potatoes, add corn, veggies, chicken and rest of broth. Heat at medium high until bubbling. Add cream sauce, mix well. Salt to taste.

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoons cinnamon
• 1/2 teaspoons nutmeg (I used the same amount of ginger, since I couldn’t find my nutmeg)
• 1/2 teaspoon allspice
• 1/8 teaspoons ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup canned plain pumpkin (I used the same amount of fresh roasted pumpkin)
• 1/2 cup low-fat milk

• 1 stick of unsalted butter, melted (I didn’t melt this much, just a quarter stick or so, figuring I’d melt more if I needed it)
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon (I think my combination of sugar an cinnamon was heavier on the cinnamon and lighter on the sugar than these measurements)

1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
3. Divide the batter evenly among the muffin cups. Bake for 10 to 12 minutes, or until they pass the toothpick test.
4. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Serve immediately.

Ingredients: