Sweet Potato Casserole

(Makes about 8 servings)

• 4 cups sweet potatoes, boiled and mashed
• 1 cup of sugar
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/2 cup of butter
• 1 cup of milk
• 1/2 cup of chopped walnuts
• 2 eggs
• 1 to 2 cups mini-marshmallows for topping

Preheat oven to 375 F. Combine mashed sweet potatoes with sugar, nutmeg, salt, and cinnamon. Mix well. Beat in butter, milk, and nuts until light; beat in eggs. Pour mixture into a buttered casserole dish (1 1/2-quart size). Top with marshmallows. Bake until marshmallows are toasted, about 20 minutes.

Black Bean Soup

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove of garlic, chopped
• 1 carrot, chopped
• 1-2 jalapenos, depending on how spicy you like it
• 3 cans (14-ounce) of black beans, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 tablespoon cumin
• salt and pepper to taste

Optional garnishes:

• Shredded Monterey Jack cheese
• Chopped fresh cilantro
• Sour cream
• Hot sauce

1. Heat olive oil in a large stock pot over medium high heat. Saute onion, garlic, carrots, and jalapenos until tender. Add black beans, chicken broth, and cumin. Season with salt and pepper.
2. Simmer for 20 minutes. Remove from heat and puree soup in a blender until smooth. Or you can use an immersion blender to puree in the pot.
3. Serve hot with the garnishes you prefer. If you are eating with quesadillas, be sure to dunk!

Alyssa’s Famous Pancakes

• 1 cup all-purpose flour (or a mix of white and whole-wheat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 1 cup of milk
• 2 tablespoons vegetable oil

Optional:

• 1-2 tablespoons peanut butter
• 1/2 cup applesauce
• 1 ripe banana, mashed
• 1/2 cup shredded carrots, zucchini, or other vegetables
• 1/2 cup chocolate chips (for an indulgent night)

1. Combine dry ingredients in a medium mixing bowl. Make a well in the center and add wet ingredients. Mix until smooth. Stir in any additional mix-ins.
2. Heat nonstick pan over medium-low heat. Spray with cooking spray or lightly grease with butter. Spoon about 1/4-1/3 cup of batter into pan, depending on size you prefer, and allow to cook for a couple of minutes without touching. When the top of the pancake begins to bubble, flip pancake. Cook a couple of more minutes until lightly golden. Serve with syrup or any other topping you like.

SERVES 4.

Deep Dark Chocolate Cake

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey’s Cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

One-Bowl Buttercream Frosting (recipe follows)

Heat oven to 350º. Grease and flour a rectangular 13-by-9-by-2-inch pan. In a large mixing bowl, combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pan. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely before frosting.

One-Bowl Buttercream Frosting

• 6 tablespoons butter or margarine, softened
• Hershey’s Cocoa (choose one of the following):
  • 1/3 cup for light flavor
  • 1/2 cup for medium flavor
  • 3/4 cup for dark flavor
  • 2 2/3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

In a small mixing bowl, cream butter. Add cocoa and confectioners’ sugar alternately with milk; beat to spreading consistency. Additional milk may be needed. Blend in vanilla.

Pot Roast

• 1 (4-pound) beef chuck roast
• kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, peeled, thinly sliced
• 2 ribs of celery, thinly sliced
• 5 cloves garlic, smashed
• 2 tablespoons all-purpose flour
• 1/2 cup red wine
• 1 (15-ounce) can chopped tomatoes, in juice
• 2 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
• 1 tablespoon red wine vinegar

1. Preheat oven to 350ºF.

2. Heat large dutch oven, with lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of oil from the pan.

3. Add the onion, celery, and garlic to the pan and cook until vegetables are tender, about 8 minutes. Add the flour and use a wooden spoon to scrape up any browned bits that cling to the bottom of the pot. Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves and bring to a boil. Return roast to pot, nestle it in liquid, cover, place in the oven, and cook until the roast is just tender, about 1 1/2 hours. Remove lid and continue to cook uncovered until tender, about 1 hour more.

4. Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat and cook until thickened. Stir in the parsley and vinegar. Add salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.

5. Slice pot roast across the grain and lay on a platter surrounded with vegetables. Pour some sauce on top and serve the remaining sauce on the side.

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Banana Bread

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 stick butter, softened
• 3/4 cup sugar
• 2 large eggs
• 3 very ripe bananas, mashed
• 2/3 cup plain yogurt
• 1 teaspoon vanilla
• 4 ounces semisweet chocolate chips

1. Preheat oven to 375º. Butter a loaf pan. (Mine is 9 by 5 by 3 inches.)
2. In a small bowl, stir flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until pale and fluffy. Beat in eggs one at a time until mixed. Beat in bananas, yogurt, and vanilla.
4. Mix in flour mixture on low until combined. Fold in chocolate chips. Pour into loaf pan.
5. Bake about 35-40 minutes, until golden brown and toothpick comes out clean.