Banana Oatmeal Cinnamon Chip Cookies
Yield: about 18 cookies
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
2 large ripe bananas, mashed
1 cup rolled oats
1/3 cinnamon chips

Directions:
1. Preheat the oven to 350ºF. Line a baking sheet with silpat baking mat or parchment paper.
2. In a medium bowl, combine the mashed bananas and oats. Let it rest for 10 minutes then fold in the cinnamon chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet, leaving at least 1 inch of space between each cookie. Bake for 15 minutes, or until the cookies are firm and lightly browned.
4. Cool on cookie sheet for 5 minutes before removing to wire racks.

Recipe by JG

Crispy Potato Pancakes
Yield: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
2 1/2 cups mashed potato
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
2 large eggs, beaten with 1 tablespoon milk
1 cup panko breadcrumbs
olive oil, for frying

Directions:
1. In a shallow dish, combine flour, garlic and onion powders. Season generously with salt and pepper.
2. Divide the mashed potato into 8 equal portions and form each into patties.
3. Dredge patties in the flour mixture. Dip in the egg/milk mixture, then coat with panko breadcrumbs. Shake to remove excess. Repeat the same process for the remaining patties.
4. Heat a large skillet over medium-high heat and coat with olive oil. Cook the patties until golden on each side. Transfer onto a paper towel-lined plate. Top with sour cream or plain greek yogurt.

Recipe by JG

Ube Waffles with Coco Jam Syrup
Yield: 8 servings
Prep time: 75 minutes (includes resting)
Cook time: 10 minutes

Ingredients:
1/3 cup hot milk
1/2 cup unsalted butter, melted
1/2 cup ube jam
2 large eggs
1 teaspoon ube extract
2 cups bread flour
2 tablespoons granulated sugar
1 1/2 teaspoon instant yeast
1/2 teaspoon salt
coco jam syrup, recipe follows
toasted coconut flakes, for garnish

Directions:
1. In a measuring cup, combine the hot milk, melted butter, and ube jam until fully incorporated. Whisk in the eggs and ube extract. Set aside.
2. In a stand mixer fitted with dough hook attachment, combine the flour, sugar, yeast, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steay stream. Increase the speed to medium until the dough barely sticks to the bowl, about 7 to 8 minutes.
3. Transfer the dough to a lightly oiled bowl, cover, and allow to rise until doubled in size, about an hour.
4. Once doubled, turn on the waffle iron. Divide the dough into 8 pieces. Spread each waffle dough in the hot iron and cook until deep golden brown.
5. Serve with warm coco jam syrup and toasted coconut flakes.

Coco Jam Syrup
1 15-oz can coconut milk
1/2 cup dark brown sugar
pinch of salt
1 tablespoon pandan juice extract, optional

Bring the coconut milk, brown sugar, salt, and pandan extract to a boil in a saucepan. As soon as the milk starts to vigorously boil, quickly reduce the heat and let it simmer over medium-to-low heat while stirring frequently. The sweetened milk will slowly thicken and its color will gradually darken into deep chocolate brown. The jam is ready when a spoonful firms up when cool.

Coco Jam Syrup Recipe adapted from Jun Belen

Carrot Cake Cookies
Yield: about 18 cookies
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
1/2 cup unsalted butter
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup carrots, grated

Directions:
1. Preheat the oven to 350ºF. Line a baking sheet with silpat baking mat or parchment paper.
2. Combine the butter, granulated and brown sugars in a bowl. Using a had mixer, beat at medium speed, scraping bowl often, until creamy.
3. Add the egg and vanilla; beat until well mixed.
4. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in the grated carrots and mix just until combined.
5. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Bake for 15 minutes or until lightly browned around edges. Cool completely.

Recipe adapted from Land O’ Lakes

Salisbury Steak
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
For the Meat Mixture:
1 pound lean ground beef
1/3 cup seasoned breadcrumbs
1/2 tablespoon ketchup
1 teaspoon dry mustard
2 dashes Worcestershire sauce
Salt and pepper
1 tablespoon butter
2 teaspoons olive oil

For the Gravy:
1 whole onion, halved and thinly sliced
2 cups low-sodium beef broth
1 tablespoon ketchup
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

Directions:
1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, and some salt and pepper. Knead until all combined. Form into 4 oval patties, and then make lines across the patties to give them a “steak” appearance.
2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce to thicken. Stir and cook to reduce.
4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Recipe adapted from The Pioneer Woman

Scarpetta’s Tomato-Basil Spaghetti
Yield: 2-3 servings
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients:
4 ripe plum tomatoes
2 tablespoons extra virgin olive oil
One 12-ounce can of San Marzano or organic whole tomatoes
Pinch of crushed red chili pepper flakes
salt & pepper
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano
8 fresh basil leaves, sliced thinly crosswise into a chiffonade
8 ounces dried spaghetti

For the Basil-Garlic Oil:
1/4 cup extra virgin olive oil
8 whole cloves garlic
10 whole fresh basil leaves
Pinch of red chili flakes

Directions:
1. Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease the tomatoes into the pot and boil for about 15 seconds, then promptly move them to the waiting ice water. Pull off the skin with the tip of a paring knife. Cut the tomatoes in half and use your finger to flick out the seeds.
2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until quite hot. Add the fresh and canned tomatoes, red pepper flakes, and season lightly with the salt and pepper. Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.
3. While the tomatoes are cooking, make the basil-garlic oil. Heat a small saucepan over low heat with 1/4 cup olive oil, garlic cloves, basil leaves and pepper flakes. Keep the heat on low to allow the ingredients to warm slowly and release their flavors. When the garlic is lightly browned, turn heat off and let cool for 10 minutes. The longer you let the oil sit, the more infused the oil. Strain the oil, discarding the solids.
4. To cook the spaghetti, bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente and drain, reserve a little of the pasta cooking water.
5. Add the cooked pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Remove the pan from the heat and toss the butter, basil and cheese with the pasta in the same manner.
6. Drizzle with just a bit of the basil-garlic oil on each plate and serve immediately.

Notes:

• The sauce yields about 2 1/2 cups. You may use the leftover as dipping sauce for baked mozzarella sticks or spread on bruschetta.

Recipe adapted from Steamy Kitchen

Sautéed Chicken with Mushrooms and Green Beans
Yield: 2 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
8 ounces pound green beans, trimmed
2 teaspoons olive oil
4 chicken tenderloins, pounded to 1/2-inch thickness
Coarse salt and ground pepper
8 ounces white mushrooms, trimmed and quartered
2 tablespoons butter
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped

Directions:
1. Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil.
3. Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes.
4. Remove from heat, and stir in remaining tablespoon of butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.

Recipe adapted from Martha Stewart

Bananas Foster Bundt Cake
Yield: 12 servings
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 stick unsalted butter, melted
1 1/2 cups light brown sugar, divided
2 teaspoons vanilla
2 large eggs
1 cup buttermilk
1 banana, peeled and sliced
2 bananas, mashed

Directions:
1. Preheat the oven to 350ºF.
2. Butter and flour a 12 cup bundt pan. Pour the melted butter into the bottom, sprinkle on 1/2 cup of the sugar, and top with the sliced banana. Set aside.
3. In a bowl, combine the flour, baking powder, baking soda and salt.
4. In a separate bowl, beat together the remaining sugar, room temperature butter, eggs, buttermilk, and vanilla. Mix in the mashed bananas. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
5. Pour the batter over the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean. Cool thoroughly in the pan before turning the cake out onto a plate or stand.

Recipe adapted from Hungry Couple

Chicken Cacciatore
Yield: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 chicken tenderloins, pounded to 1/2-inch thickness
3 tablespoons olive oil, divided
8 ounces sliced mushrooms
1 medium onion, coarsely chopped
1 medium green bell pepper, cut into thin strips
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces tomato sauce
1 teaspoon minced garlic
1 teaspoon marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme

Directions:
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet and set aside.
3. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
4. Stir in remaining ingredients. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.

Recipe adapted from McCorkmick

Baked Macaroni
Yield: 8-10 servings
Prep time: 40 minutes
Cook time: 30 minutes

Ingredients:
1 pound dried elbow macaroni
1 recipe sweet-style bolognese sauce, recipe here
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
4 ounces sharp cheddar cheese, grated
4 ounces neufchatel cheese, softened and cubed
salt & pepper, to taste
cooking spray

Directions:
1. Preheat the oven to 350ºF. Grease a 9×13 baking dish and set aside.
2. Cook the noodles a little shy of al dente. Drain and toss the noodles with the sweet-style bolognese sauce. Transfer to the prepared baking dish and spread the pasta evenly.
3. Melt the butter in a large saucepan over medium heat. Quickly stir in the flour to form a smooth roux. Once the roux is smooth and bubbly, slowly pour in the milk, briskly stirring to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
4. Season with salt and pepper. Add the ground nutmeg and stir in the cheeses. Whisk until all the cheese has melted.
5. Turn off heat and pour the cheese sauce over the pasta, coating evenly. Bake for 20 minutes, or until the topping has slightly browned.
6. Cool on a wire rack for 10 minutes. Serve with garlic toast.

Recipe by JG