Crockpot Applesauce

2 lb granny smith apples, peeled, cored, and thinly sliced
1 lb honeycrisp apples, peeled, cored, and thinly sliced
1/2 cup water
Juice of 1/2 lemon
2 cinnamon sticks or 1/2 tsp cinnamon
1/4 tsp. kosher salt

1. Add apples to a large crockpot and top with water, lemon juice, cinnamon sticks, and salt and stir.

2. Cover and cook on high for 4 hours.

3. Stir the apples to break them up, smashing as needed.

Note: Stores well in the freezer

(adapted from delish)

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Brown Sugar Bacon Roasted Sweet Potatoes

2 large sweet potatoes, peeled and diced into 1″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar

1. Preheat oven to 350. Line a baking sheet with tin foil.

2. Put sweet potatoes and olive oil in a large bowl and toss to coat.

3. Add in bacon and brown sugar, again tossing to coat.

4. Place mixture on the baking sheet in a single layer.

5. Roast in oven 30-35 minutes or until sweet potatoes are fork tender.

Serves 6.

Adapted from Tinselbox.

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Green Peas with Garlic Butter Sauce

1/4 cup unsalted butter
4-5 garlic cloves, minced
1 lb frozen peas, thawed
1/4 cup unsalted vegetable broth
salt and black pepper to taste

1. Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 1 minute.

2. Add peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.

3. Salt and pepper to taste. Serve hot.

Serves 4.

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Spaghetti Squash Alfredo with Pancetta and Peas

1 medium spaghetti squash (about 3lb)
4 oz pancetta, diced
1 medium shallot, diced
1 tsp chopped fresh thyme (1/2tsp if dried)
1/4 cup dry white wine
1.5 cups heavy cream
pinch of nutmeg
1/2 tsp salt
freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley

1. Preheat oven to 400. Trim both ends of squash, then stand upright and halve lengthwise. Scoop out seeds with a spoon and discard. Place squash halves cut-side down on a baking sheet. Roast until tender, 25-30 minutes. Allow to cool slightly. Scrape squash into strands with a fork. Discard skin.

2. While squash is roasting, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towel-lined plate using slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened. about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt, and a few grinds of pepper.

3. Increase heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and Parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.

4. Add squash and pancetta to sauce. Return to medium heat and cook, stirring until combined and squash is heated through. Season with more salt and pepper to taste, and sprinkle with parsley.

Serves 4.

from Food Network Magazine (October 2015)

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Broccoli Blue Cheese Bake

4 cups fresh or frozen small broccoli florets (thawed, if frozen)
2 tbsp butter
1-2 large garlic cloves, minced
2 tbsp all-purpose flour
4 oz cream cheese, softened
1 cup blue cheese, crumbled
1 cup milk or light cream
fresh ground black pepper, to taste
1.5 sleeves Ritz butter crackers, made into crumbs
6 tbsp butter, melted

1. Preheat oven to 350. Spray a medium baking dish with cooking spray.

2. Put my broccoli in a microwave safe bowl with 2 inches of water and microwave 2-3 minutes. Drain well.

3. In a large saucepan melt, the 2 tablespoons of butter over medium-low heat, until it begins to bubble; add the garlic and cook for 1 minute. Add the flour and stir for 1 minute.

4. Add the cream cheese, blue cheese, and milk or cream; stir over low heat until melted and smooth. Stir in the broccoli.

5. In a bowl, combine the cracker crumbs with the melted butter until well combined. Remove 1 cup of the cracker mixture and stir it into the broccoli mixture. Season with black pepper.

6. Transfer mixture into prepared dish. Cover with foil and bake for 15 minutes.

7. Remove from oven and sprinkle the top with the remaining cracker crumbs. Return to oven and bake uncovered for another 10 minutes.

Serves 4-5.

Adapted from The Girl Who Ate Everything.

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John's Mac and Cheese

2 cups of elbows, uncooked
3 tbsp of real butter, unsalted
1.5 cups of shredded Cheddar (shredding a block of cheddar may yield better results than using pre-shredded which is coated to prevent clumping in the package)
1/2 cup half and half
1/4 bar of cream cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
2 eggs, beaten

1. Cook elbows according to package directions in well salted water. (Cook them fully; al dente noodles aren't what you're looking for with mac and cheese!) Drain and set aside; do NOT rinse.

2. Meanwhile, in a large sauce pan, melt the butter over LOW heat. Once it is fully melted, add in half and half, salt, pepper, and dry mustard. When milk mixture is steaming (but NOT boiling!), scoop out 1/4 cup and SLOWLY drizzle it into the beaten eggs, whisking continuously, to temper the eggs; add to milk mixture along with the cream cheese -- do NOT increase the heat from low. Stir constantly until cream cheese is fully melted. Begin adding cheddar in portions, sitirring constantly, until each portion is fully melted before adding in the next. Do NOT increase the heat from low or allow to boil or the cheese mixture will curdle and become grainy.

3. Combine elbows and cheese in a large bowl, stirring until completely combined, adding additional salt and pepper to taste.

Makes 4-6 servings.

The 'John' in the recipe is my mother's husband and the recipe is his!

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Roasted Radishes

1 lb radishes, washed
1 tbsp olive oil
salt and pepper to taste
1 clove garlic, finely chopped
1 tbsp minced fresh parsley

1. Preheat over to 450. Trim the top and stem ends off the radishes, then slice them in half.

2. Toss the radishes in the olive oil, and some salt and pepper.

3. Arrange them cut-side-down on a heavy, dark sheet pan (or in a cast iron skillet) and roast for about 10-12 minutes, until the white parts are just starting to brown, and the radishes can be pierced by a fork but are still firm.

4. Sprinkle on the parsley and garlic, and more salt if desired, and serve hot.

Serves 4.

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Herbed Potato Gratin

1 1/2 cups (12 fl. oz.) heavy cream
1 garlic clove, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
Salt and freshly ground pepper, to taste
2 lb russet potatoes
1/2 onion, thinly sliced
3 cups grated Gruyère cheese
1/4 cup grated Parmesan cheese

1. Preheat an oven to 375. Butter an 11-inch baking dish.

2. In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.

4. Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into slices about 1/8 inch thick. Gently stir the potato slices into the cream mixture.

5. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup of the Gruyère. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the saucepan over the potatoes and sprinkle evenly with the remaining 1 cup Gruyère and the Parmesan.

6. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45-60 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20-30 minutes more. Let the gratin rest for 10 minutes, then use a spatula to cut it into squares and serve immediately. Serves 6 to 8.

(adapted from Williams-Sonoma)

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Garlic Parmesan Orzo

1 cup uncooked orzo pasta
3 tbsp butter
2 tsp minced garlic
1/3 cup grated Parmesan
2 tbsp milk
1/4 tsp salt
ground black pepper to taste
1 tbsp chopped fresh parsley

1. Cook pasta according to package directions. Drain. Set aside.

2. In the same pot, melt butter over medium heat. Add garlic and cook until lightly browned, being careful not to burn it.

3. Return pasta to pot with garlic and butter. Add remaining ingredients and stir well to combine.

Serves 4.

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Buttery Garlic Green Beans

1 lb fresh green beans, trimmed
3 tbsp butter
3 cloves garlic, minced
salt to taste

1. Place green beans in a large skillet. Cover with water. Cover and bring to a boil. Reduce heat to medium and simmer until beans are preferred tenderness.

2. Drain beans. Put butter in the skillet and return beans, stirring until butter is melted and beans are well coated.

3. Add garlic to the beans, stirring 2-3 minutes until garlic is fragrant. Salt to taste before serving.

Serves 4-6.

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Mashed Sweet Potatoes with Citrus

3 lbs sweet potatoes, washed, peeled, cut into 1" chunks
1/2 cup milk
1/2 tsp orange zest
1/2 cup orange juice
1/4 tsp cayenne pepper
salt and pepper

1. Steam sweet potatoes until very tender.

2. With electric mixer, mix in milk, orange zest, orange juice and cayenne pepper, until well blended. Salt and pepper to taste.

Serves 8-10.

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Baked Acorn Squash

1 acorn squash
2 tbsp unsalted butter
pure maple syrup
salt and pepper to taste

1. Preheat oven to 375 and line a large rimmed baking sheet with foil. Lightly mist foil with cooking spray. Slice off top of squash and cut into quarters. Using a spoon, scoop out and discard seeds and fibers.

2. Place 1/2 tbsp butter inside each squash quarter and drizzle each with maple syrup. Sprinkle with salt and pepper. Place squash quarters on baking sheet, spaced far enough apart so they don't touch.

3. Bake until squash is tender, 35 to 45 minutes. Serve hot.

Serves 4.

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Freezer Sweet Corn

20 ears fresh corn, cut off the cob
1 qt hot water
2/3 cup sugar
1/2 cup butter, cubed
2 tsp salt

1. In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes, stirring occasionally.

2. Transfer to large shallow containers; cool, stirring occasionally.

3. Freeze in resealable plastic freezer bags or freezer containers, allowing headspace for expansion.

Makes 3 quarts.

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Cheddar Jack Creamed Spinach

1/2 cup chopped onion
2 cloves garlic, minced
2 tsp oil
15 oz fresh baby spinach, rinsed
4 oz cream cheese, cubed
1 pkg (6oz) KRAFT "Fresh Take" Cheddar Jack and Bacon Cheese Breadcrumb mix, mixed together

1. Preheat oven to 350. Spray 9" pie plate with cooking spray.

2. Cook onions and garlic in oil in large skillet over medium heat 3 minutes, stirring frequently. Add spinach, cook and stir 4 minutes or until just wilted. Drain; return to pan.

3. Add cream cheese and half the breadcrumb mixture to spinach; mix well. Spoon into pie plate. Top with remaining breadcrumb mixture.

4. Bake 10-12 minutes or until heated through and topping is golden brown.

Serves 4-6.

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Brown Sugar Glazed Baby Carrots

1 pound baby carrots
1/2 cup brown sugar
3/4 cup butter
1/2 tsp salt

1. Bring a medium pot of water to a boil. Salt the water (if desired) and add carrots. Boil uncovered 10 minutes or until carrots are preferred tenderness. Drain and set aside.

2. Decrease heat to medium. In same pot, add butter, sugar and salt. Stir constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or glaze will taste scorched. Reduce heat to low.

3. Return carrots to pot. Stir carrots into glaze to coat. Allow carrots to heat through for about 5 minutes. Remove from heat, cover and allow to stand for another 5 minutes before serving.

Serves 4.

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Roasted Parmesan Green Beans

12 oz fresh green beans, rinsed, trimmed and patted dry
2 tsp olive oil
salt and pepper to taste
1/4 tsp garlic powder
1/2 tsp minced garlic
shredded Parmesan

1. Preheat oven to 425 with rack in lower third of oven. Line a baking sheet with aluminum foil. lay green beans on baking sheet and drizzle with oil. Season with salt, pepper and garlic powder. Add minced garlic and toss until evenly coated.

2. Spread beans on baking sheet, being sure that they are all lying flat. Roast 10 minutes. Shake pan or toss beans with tongs. Return to oven for an additional 5 minutes.

3. Remove pan from oven and sprinkle with Parmesan cheese.

Serves 4.

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Balsamic-Glazed Brussels Sprouts

1 lb fresh Brussels sprouts
1/2 lb bacon strips, cut into 1/2" pieces
half of a medium onion, thinly sliced
1/4 cup balsamic vinegar
2 tbsp stone-ground mustard
1/2 tsp garlic powder
1/8 tsp salt
1/3 cup soft bread crumbs

1. Cut an X in the core of each sprout. Place in a large saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes, or until crisp-tender.

2. Meanwhile, cook bacon in a skillet over medium heat until crisp.Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons of drippings. Saute onion in drippings until tender.

3. Stir in vinegar, mustard, garlic powder, salt, bacon and Brussels sprouts; cook for 2-3 minutes longer.

4. Transfer into a broiler-safe dish. Sprinkle with bread crumbs. Broil 4-6 inches from heat for 2-3 minutes or until bread crumbs are golden brown.

Serves 4.

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Sweet Potato Coins with Gorgonzola and Bacon

1/4 cup orange juice
1 tbsp brown sugar
1 large sweet potato, cut into 1/2" slices (no thinner!)
ground black pepper
2 slices of bacon, cooked crispy and crumbled
1/3 cup sour cream
3 tbsp gorgonzola cheese crumbles
2 tbsp chives, chopped

1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

2. In a bowl, whisk together orange juice and brown sugar. Add sweet potato coins, tossing to coat. Remove from bowl to parchment lined baking sheet in a single layer. Season with black pepper.

3. Bake for 50-60 minutes, flipping rounds halfway through. Meanwhile, mix sour cream and gorgonzola together. Refrigerate until ready to use.

4. Remove from oven and transfer rounds to serving platter. Gently spoon sour cream mixture onto rounds. Top with bacon and chives.

Serves 4-6.

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Bacon-Wrapped Green Beans

1 lb fresh green beans, trimmed
5 strips bacon
5 tbsp butter, divided
1/4 cup brown sugar
1 clove garlic, pressed or finely chopped
1/8 tsp soy sauce

1. Preheat oven to 400. Put green beans in a large pot of water. Boil, uncovered, for 5 minutes. Cover and continue to boil for an additional 10 minutes, until tender.

2. Meanwhile, fry bacon in a skillet over medium-low heat. You want the bacon to cook "soft;" do not "crisp" the bacon. Set aside on paper towels to cool and reduce grease. Cut bacon strips into halves when cool.

3. Drain beans and return to put. Add 2 tablespoons of butter to melt over beans.

4. In a 13x9" baking dish, lay on bacon half. Place 6-7 beans on the piece of bacon, then wrap the bacon around the beans and secure with a toothpick. Repeat with remaining bacon pieces and beans.

5. Melt the remaining butter in a small saucepan. Add brown sugar, garlic and soy sauce, whisking continuously, over medium-high heat. Once completely blended, brush over bean bundles with a basting brush until mixture is completely gone.

6. Bake in oven 10-15 minutes, until bacon begins to brown.

Serves 6-8.

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Baked Summer Squash

1.5-2 lb summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

1. Preheat oven to 350. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.

2. In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

3. Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.

4. Top with chopped herbs and serve.

Serves 6.

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