Roasted Summer Squash and Zucchini

*Adapted from eatingbirdfood.com.

PREP: 30 min
SERVES: 4

INGREDIENTS
1 cup carrots, chopped into 1/2" pieces
2 small or 1 large yellow summer squash, chopped into 1/2" pieces
2 small or 1 large zucchini, chopped into 1/2" pieces
1/2 cup red onion, roughly chopped
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried parsley
salt & pepper to taste

DIRECTIONS
1. Preheat oven to 425 degrees before chopping vegetables.
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.

Mediterranean White Bean Soup

From Feel Good Foodie.

Prep: 45 minutes
Serves: 6

INGREDIENTS
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib chopped
6 cups vegetable broth
1 tsp dried thyme
1/2 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 15-oz canned white beans, drained and rinsed
2 cups baby spinach
fresh parsley for serving
grated parmesan cheese for serving

DIRECTIONS
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

Edison's Chocolate Chip Cookie Cake

Adapted from Life is But a Dish.

PREP: 30 min
SERVES: 8

INGREDIENTS
10 Tbsp unsalted butter, at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1 egg, plus 1 egg yolk
1 tsp vanilla extract
1 2/3 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp salt (*NOTE: I think this is way too much salt--reduce to 1/2 tsp next time.)
1 cup chocolate chips, divided

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.
3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 Tbsp of chocolate chips.
4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn't stick. Sprinkle the remaining 2 Tbsp of chocolate chips on top and press them down slightly.
5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don't want to pipe frosting you can simply spread on top. 

Strawberry Shortcake

Adapted from here.

PREP: 45 minutes
SERVES: 6 servings

INGREDIENTS
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste + 3 Tbsp sugar + 2 tsp sugar
4 cups flour
1/4 tsp salt
5 tsp baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 tsp vanilla extract

DIRECTIONS
1. Hull and slice strawberries. Mix 1/2 cup sugar with sliced strawberries, adding more if strawberries are more tart. Gently crush a quarter of the berries, if desired, to release juices. Set aside, covered, for 30 minutes to develop flavor.
2. Preheat oven to 450 degrees.
3. Into a large mixing bowl, sift together flour, 3 Tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix into a soft dough.
4. Knead the dough for one minute on a lightly floured surface, then separate dough into 6 equal sections. Lightly roll dough into biscuit-shaped rounds.
5. Use a little butter to grease a baking sheet or spread parchment paper on a baking sheet. Place rounds spread apart on the baking sheet and brush a little butter on the tops of the rounds.
6. Bake for 10-15 minutes, or until golden brown.
7. Beat remaining cream until it thickens. Add vanilla and 2 tsp sugar, then beat again just until thick.
8. Remove from the oven and slice shortcakes. Plate shortcakes open with strawberries (and sauce) and top with fresh whipped cream.


Tips:
Do NOT overbeat whipped cream.
Keep whipping cream as cold as possible to help it thicken quickly--place bowl with cream in a pan of ice water while beating, just be careful to not get water into the cream.

Headmaster's Chocolate Chip Scones

*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.

SERVES: 8
PREP: 30 min

INGREDIENTS
2 cups flour
1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 cups heavy whipping cream
2 Tbsp melted butter
2-3 Tbsp sugar for dusting

DIRECTIONS
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: substitute other flavors of chips or cranberries and orange zest

Sweet Balsamic Pork

Adapted from feelslikehomeblog.com. Even my pickiest eater loved it and went back for seconds!

PREP: 1 hour
SERVES: 8 people

INGREDIENTS
1 Tbsp olive oil
3 lbs pork roast or tenderloin (I used tenderloin)
salt & pepper
For the sauce
3 cloves garlic, pressed with garlic press
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup water
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp rosemary, chopped (I used 3 drops of rosemary essential oil)

DIRECTIONS
1. Mix all sauce ingredients in a small bowl. (Note: Do not judge the final product by the very pungent sauce prior to cooking.)
2. Heat the Instant Pot to saute. Pour in the oil. Season the pork on both sides with salt & pepper, and brown on all sides.
3. Turn off the saute mode and add the sauce to the pork in the pot. Program Instant Pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.
4. Slice and serve with plenty of sauce.

Note: I made this with only one pork loin (about 1.5 lbs), but kept the sauce portion the same. It definitely made enough sauce for two pork loins.

Breanne's Pizza Dough

*Maybe one of these days I'll get a picture before we've all started eating. ;)

PREP: 30 min + rising time
SERVES: 4 pizzas (using quarter sheet pans or medium size pizza rounds)

INGREDIENTS:
7 1/2 cups flour
1 Tbsp yeast
1 Tbsp salt
3 1/2 cups water

DIRECTIONS:
1. Mix all ingredients and let rise about 2.5-3 hrs.
2. Turn out onto floured surface and knead several times until no longer sticky.
3. Separate into four equal portions, roll or pull flat, and put onto pans. Cover with toppings. Brush edges with garlic/parmesan oil, if desired.
4. Bake at 550 degrees for 8-10 minutes, or until toppings are golden brown and a good crust has formed.

Notes: this recipe can easily be reduced to make only two pizzas, or subdivided for personal pizzas.

Headmaster's Chocolate Chip Scones

PREP: 30 min
SERVES: 8-16


INGREDIENTS
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 heavy whipping cream
2 Tbsp melted butter
3 Tbsp sugar for dusting

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Mix dry ingredients plus chocolate chips in a large mixing bowl with a fork.
3. Add the cream and mix with fork, incorporating more cream by small amounts until it is a sticky mass.
4. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle.
5. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet or baking stone about 1/2" apart.
6. Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: Substitute other flavors of chips, or cranberries and orange zest.

Leeann's Chicken & Vegetable Soup

PREP: 1 hour
SERVES: 6-8

INGREDIENTS:
1 Tbsp butter
1 pkg of chicken thighs (de-boned, approx 8 thighs)
1 Soup Mix from HEB (found in produce area, includes: 1 potato, 2 stalks of celery, 1/4 head of cabbage, 3 carrots, 1 onion, 1 Mexican zucchini)
4+ cans chicken/bone broth
seasoning salt
garlic salt
dried parsley

DIRECTIONS:
1. Dice onion and celery, then sauté in butter in large pot.
2. Add chicken thighs, broth, and seasonings to the pot and bring to boiling. Cover and reduce heat. Cook 10 minutes or until chicken begins to fall apart.
3. Chop potato, cabbage, carrots, and zucchini.
4. Remove chicken and add the rest of the veggies. Shred chicken with a fork and add back into the pot.
5. Simmer 10-20 minutes or until veggies are tender and flavors have melded.

NOTES: Add other veggies, noodles, or rice as desired. Serve with crusty bread.

Mexican Roasted Zucchini

From Bowl of Delicious.

Prep: 30 min
Serves: 4

INGREDIENTS
3-4 medium zucchini, diced
2 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
4 oz cotija cheese, crumbled
1 lime, juiced
2 Tbsp fresh cilantro, chopped

DIRECTIONS
1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix the diced zucchini, olive oil, chili powder, cayenne pepper, salt/pepper, until well coated.
3. Spread evenly on baking sheet in single layer, making sure pieces are separated, and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.

Optional: roast other ingredients with zucchini including chickpeas, corn, or yellow squash.

Pioneer Woman's Blackberry Cobbler

Adapted from The Pioneer Woman Cooks. I made this with my kids after we picked blackberries at a local farm. It was a hit with the elementary crowd as well as with this mama!

Prep: 20 min
Cook: 1 hr
Serves: 8

INGREDIENTS
1 stick butter
1 cup + 1/4 cup sugar
1 cup self-rising flour
1 cup milk
2 cups blackberries, frozen or fresh (rinsed & patted dry)

DIRECTIONS
1. Preheat oven to 350 degrees. Melt butter. Pour 1 cup sugar and flour into mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all together.
2. Butter a baking dish. Pour the batter into the baking dish. Sprinkle blackberries over the top of batter, distributing evenly. Sprinkle remaining 1/4 cup sugar over the top.
3. Bake at 350 degrees for 1 hour, or until golden and bubbly. Optional: sprinkle an additional 1 tsp of sugar over the top 10 min before it's done.

Serve with vanilla ice cream or fresh whipped cream.

Martha Stewart's Glazed Carrots

From MarthaStewart.com.

Prep: 25 min
Serves: 6

INGREDIENTS
9 carrots (1 1/2 lbs)
1 Tbsp sugar
2 Tbsp butter
1/2 tsp salt
pepper, to taste

DIRECTIONS
1. Quarter and cut carrots into 2-inch lengths.
2. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil.
3. Reduce heat, simmer, partly covered, for 6 minutes.
4. Cook uncovered, over high, tossing often until tender, for 3-4 minutes. Season with pepper.

Sarah's No-Knead Crusty Bread

This recipe was shared with me by my sister, but it's originally from simplysogood.com.

Prep: 15 min
Rise: 18 hrs
Cook: 45 min
Serves: 10 slices

INGREDIENTS
3 cups + 2 Tbsp unbleached all-purpose flour
1 3/4 tsp Kosher salt
1/2 tsp instant or rapid-rise yeast
1 1/2 cups water, cool

DIRECTIONS
1. In a large mixing bowl, whisk together flour, salt, and yeast.
2. Add water and mix until a shaggy mixture forms.
3. Cover bowl with plastic wrap and set aside for 12-18 hrs. Overnight works great.
4. Heat oven to 450 degrees. When the oven has reached 450, place a cast iron pot with lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while oven is preheating and leave in for 30 minutes.
5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes uncovered. Remove bread from oven and place on a rack to cool.

Note: use silicone-coated parchment paper between dough and pot

Try add-ins:
orange zest & cranberries
gruyere & rosemary

Tiffany's Authentic Kolaches

Thanks Tiffany Urbanovsky for all your research and testing for this recipe!

SUPPLIES
liquid & dry measuring cups
small mixing bowl
large mixing bowl
whisk / immersion blender / blender*
spatula
plastic wrap
oil
2-3 baking sheets
parchment paper

DOUGH
Wet Ingredients:
3 packets of dry active yeast
1/2 cup milk or water (to activate yeast)
2 tsp sugar (to activate yeast)
1/2 cup melted butter
1/2 cup sugar
1/2 cup milk - lukewarm
2 eggs
Dry Ingredients:
4-5 cups bread flour
1 tsp salt

FILLINGS
Meat - link sausage (most traditional), lil smokies (what most local bakeries & donut shops use), or ham. Shredded cheese is also great with any of these meats.
Cream cheese - combine 8 oz. softened cream cheese, 1/4 cup sugar, 1 egg white, 1 tsp vanilla extract, 1/2 tsp lemon zest.
Fruit - if you can find it, use Solo brand pastry & cake filling. Otherwise use pie filling with a little cornstarch mixed in to thicken it.

DIRECTIONS
Making the Dough:
1. Activate yeast per package instructions.
2. In a small mixing bowl, blend together melted butter, eggs, sugar, and milk.
3. In a large mixing bowl, measure 4 cups bread flour and 1 tsp salt. Stir to disperse salt.
4. Dump all wet ingredients on top of the dry ingredients and wait 5 minutes before mixing.
5. Using a spatula stir wet and dry ingredients until just combined. This will be a very soft dough.
6. Dump the soft dough onto a floured surface and knead approximately 10 times. If the dough still seems very wet, add a little more flour during the kneading process.
7. Transfer to an oiled or parchment-lined bowl** and cover with oiled plastic wrap. Make sure the plastic wrap is touching the dough ball to avoid developing a skin.
8. Rest in a warm space until the dough has doubled in size.
Baking:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Once the dough has doubled in size, take golf ball-sized pieces of dough, gently form into a round or oval shape*** and place on a baking sheet approximately 1 1/2 inches apart until baking sheet is full.
3. For klobasniky (sausage kolache) ONLY - Wrap the dough around meat.
4. Cover baking sheet with oiled plastic wrap and place in a warm space.**** The proofing time varies here--try to pull them out again once the proofed dough balls are just touching their neighbor.
5. For klobasniky ONLY - Put straight into a preheated oven. Bake for a total of 10-14 min. Check every 5ish min for browning.
6. For fruit / cream cheese kolaches, take proofed dough balls and use your fingers to create a deep well in each ball (make bigger than you think necessary as they will close back in as they bake).
7. Put a small dollop (a little less than a Tbsp) of the filling of your choice in the well.
8. Cover again with the oiled plastic wrap and let rise for 5 minutes.
9. Remove plastic wrap and bake in a preheated oven for 10-14 minutes. Check every 5ish minutes for browning.

Notes from Tiffany:
*I prefer to use an immersion blender to make sure the eggs and butter are well incorporated, however a mixing bowl and whisk or a regular blender will also work.
**In previous years I have proofed my dough in large mixing bowls in a warm room, however this year I used an instant pot on the yogurt setting and it cut down significantly on the proofing time. If you have an IP, I would recommend this method!
***round if making fruit kolaches, oval if you are making sausage klobasniky
****I used my microwave as it is directly above my oven and gets nice and warm inside when my oven is on. Makes for a great proofing cabinet!