2lbs. sweet potatoes
2 large eggs
2 T. butter
1/2 cup packed brown sugar
1/2 t. salt divided
1 t. vanilla extract
3 T. all-purpose flour
2 T. butter melted
1/4 cup chopped pecans

• Peel and dice sweet potatoes. Cook in a pot with water until soft.
• Preheat oven to 350 degrees F
• Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla salt and eggs. Mix well. Spread potato mixture into a 2qt. casserole dish. Set aside.
• In another bowl combine sugar, flour, salt, and nuts. Add the melted butter and store with a fork until it forms a crumbly dough.
• sprinkle topping over the mashed potatoes.
• Bake casserole for 25 minutes. If desired, you can add mini marshmallows. Place dish back in the oven for another 3-5 minutes or until marshmallows are toasted. 
• Enjoy!

Ingredients
1 T. olive oil
1 package Dutch Meadow Farm Sausage chopped and removed from casing
1/2 cup finely diced onion
3 cloves minced garlic
4 cups chicken broth
3 1/2 cups potatoes peeled and diced
2 celery ribs diced small
5 T butter
1/4 cup+ 1 tablespoon flour
2 cups milk
1 1/2 cups shredded cheese
salt and pepper to taste
In a large pot add the olive oil and sausage. Cook till the sausage is lightly brown and remove from pot and set aside.
Add onions to the pot cooking until they become translucent. Then add the garlic cooking for about 1 min or until they become lightly golden.
Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook 10- 15 min. or until the potatoes are soft.
In a medium pot, melt the butter over medium heat then add the flour. Whisking continuously until flour begins to turn golden. Slowly add the milk. Whisk continuously until the mixture is thickened and bubbly around the edges.
Remove the pot from heat and add the cheese a little at a time whisking until it is fully melted. Once the cheese is all melted add the sauce into the soup.
Add the sausage. Let it simmer for a couple minutes so the flavors can combine. Add salt and pepper to taste.
We also recommend adding crushed red pepper to taste.
Pair with sourdough, cheese bread, or garlic cheese bread.

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.  Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

 

20 brussels sprouts cut into wedges
Cooking oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are
roasting, mix together mayonnaise, garlic and lemon juice. Serve alongside the finished brussels sprouts.

 

1/2 c. margarine                          
1/2c. Sour milk
1 3/4 c. sugar          
2 1/2 c. flour
2 eggs                                     
1 t. salt
1 T vanilla
1 t. baking soda
2 c. shredded zucchini
1/4 c. cocoa powder
1/2 c. oil

Grease and flour 13x9 pan.  Preheat oven to 325.  Mix all ingredients and spread into prepared pan.  Cover with 3/4 c. chocolate chips and 3/4 c. chopped walnuts.  Bake for 1 hour.

Good to eat as a snack cake or omit the nuts and top with your favorite frosting.

 

Ingredients
for 4 servings

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Preparation
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
Drizzle each squash half with olive oil, salt, and pepper.
Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
Add Garlic and Sausage, until sausage is browned on all sides.
Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
Enjoy!

3 lemons
1/2 c. sugar
1 qt. water

Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.

Optional: Add fresh or frozen fruit of your choice for a fun summer drink! 

4-6 tomatoes, diced small
1 red onion, diced
4 cloves garlic, minced
1/2 cup fresh cilantro (about 1 bunch) finely chopped
Juice of one lime (about 2-3 Tablespoons)
Salt and ground black pepper to taste
Optional: 1 medium jalapeno pepper, seeded and finely chopped

In a large bowl, add the tomatoes, onion, garlic, cilantro, and lime juice, and pepper (optional) and stir to combine.
Cover the dish and refrigerate for 2 hours to chill.

 

3 cups sliced raw beets or 2 cans
(16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

Directions
In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

 

Microwave quartered
 potatoes for 10 minutes.

Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.

Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano.  Tastes great with a little fresh garlic too.

 

2 pounds carrots, cleaned/peeled & halved
4 tablespoons salted butter
3 tablespoons brown sugar
2 tablespoons fresh dill, chopped

Preheat oven to either A) 425ºF or B) 325ºF*
To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to
combine.
Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
Cover with aluminum foil and transfer to the oven.
Bake at A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking. OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
Remove from oven, sprinkle lightly with sea salt if wanted, serve
immediately.

 

2 pounds green beans, ends trimmed
2 Tbsp. olive oil
2 garlic cloves, pressed
2 Tbsp. finely grated Parmesan cheese
kosher salt and freshly ground black pepper, to taste

Preheat the oven to 425 degrees F.

Spread the green beans on two rimmed baking sheets. Drizzle evenly with olive oil and toss to coat. Season with salt and pepper, to taste.
Roast until tender and browned, stirring occasionally, 25-30 minutes.
Remove from the oven and add the garlic and parmesan cheese. Toss really well to combine.

Transfer to a serving bowl and enjoy.

 

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1⁄2 cup vinegar
1⁄4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1⁄4 cup oil


Combine all ingredients in a large bowl.
Toss well to mix.
Refrigerate at least 2 hours before serving.
Serves 6-8

 

Eggplant Pizzas

1 large eggplant, cut into 1/4 inch slices
1 tablespoon coarse salt
1 tablespoon oil
1 teaspoon Italian seasoning or oregano
salt and pepper to taste
1 cup pizza sauce
1 cup mozzarella, shredded
1 ounce pepperoni

Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.
Roast the eggplant in a preheated 400F/200C oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)
Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

 

Chicken Corn Soup

4 lb. chicken
4 qts. Water
1 onion, chopped
10 ears corn
1/2 c. celery, chopped
2 hard boiled eggs (shelled & chopped)
Salt
Pepper
Rivels

Place cut up chicken into water and cook slowly until tender.  Remove chicken, cut meat into small 1-inch pieces and add to broth, together with corn which has been cut from the cob,
celery, and seasonings.  Simmer.  Make rivels by combining 1 cup of flour, a pinch of salt, 1 egg and a little milk.  Mix with fork or fingers to form small crumbs.  Drop these into the soup  Add the chopped hard boiled eggs.  Boil 15 min longer.

 

4 to 6 ears of fresh corn
¼ cup mayonnaise
¼ cup Mexican Crema (use sour cream if unable to find)
½ cup crumbled Cotija cheese (can substitute with Parmesan or feta)

½ teaspoon guajillo chili powder
1 medium clove garlic minced
¼ cup finely chopped cilantro leaves
limes cut into wedges

Soak ears of corn in cold water for 30 minutes (leave husk on)
Grill corn over hot coals for 10 to 15 minutes or until steamed thoroughly

FOR THE SAUCE
Combine mayonnaise, Mexican Crema, Cotija cheese, chili powder,
garlic and cilantro in bowl. Keep in refrigerator until corn is ready  Use a wooden spoon to slather sauce over the ears of corn.  Top with additional Cotija cheese and chili powder and sprinkle with lime juice.
ENJOY!