Creamed Potatoes

6 or 7 potatoes

2 cartons of whipping cream

salt and pepper

 

Grate potatoes and place them in an 8 x 8 baking dish.  Pour whipping cream over potatoes and sprinkle with salt and pepper and garlic salt if desired.  Bake for one hour to one and half hours at 350 until golden brown.

Joy's Candied Yams

3 Cups mashed yams

3 eggs

1 Cup sugar

1 tsp vanilla

1 stick butter melted

TOPPING

1 Cup brown sugar

1/3 Cup flour

1/3 Cup butter to drizzle

1 Cup nuts

Mix the yams, eggs, sugar, vanilla and melted butter together.  Place in an 8 x 8" pan.  Make topping with brown sugar, and flour.  Drizzle 1/3 cup butter
over the entire mixture and top with chopped nuts if desired.  Bake at 350 for 30 minutes.

Apple Pudding Cake

 

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large apples, peeled and grated 
• Caramel Sauce
  
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream or evaporated milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.
2. With an electric mixer, cream sugar and butter together until light and fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda, cinnamon, nutmeg and salt until just combined. Stir in grated apples and mix well.
3. Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Meanwhile, make the caramel sauce: in a medium saucepan, melt butter over medium heat. Add  sugar and whisk for 1 minute. Add the salt and milk or cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
5. Serve cake warm with dollop of whip cream and
   warm caramel sauce drizzled over the top.

Life-Changing Instant Pot Mashed Potatoes

 Ingredients

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
  
  
  
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• ½ teaspoon garlic powder
• ½ cup sour cream

Instructions 

• Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
• Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
• Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
• While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
• When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
• Drain the potatoes in a colander over the sink, discarding the cooking liquid.
• Return the potatoes to the insert of the Instant Pot and coarsely mash.
• Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
• Add salt and pepper to taste.
• Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
• When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

Notes

Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.

Slow Cooker Smothered Beef Tips

 Ingredients

Beef:

• 3 pounds tri tip or sirloin beef roast, cut into 1- to 2-inch pieces
• Salt and pepper, for seasoning
• 2-3 tablespoons olive oil, avocado oil or canola/vegetable oil
• 1 cup diced onions
• 2-3 cloves garlic, finely minced
• 3 cups beef broth or beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Pinch dried thyme

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon red wine vinegar
• Fresh parsley, for serving (optional)

Instructions 

• Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
• Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
• Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
• Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
• Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
• For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
• Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
• Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).

Best-Ever Cinnamon Rolls

 2 TBS yeast

1/2 Cup Warm Water

1 TBS sugar

1 Cup warm milk

2 eggs, beaten

1/4 Cup sugar

2 TBS yeast

1/2 Cup warm water

1 TBS sugar

1 Cup warm milk

2 Eggs beaten

1/4 Cup sugar

1 1/2 tsp salt

1/2 Cup oil

4-5 Cups flour

Filling

1 Cup Brown Sugar

1/2 Cup sugar

1 Stick butter, softened

1 Cup chopped pecans

1/4 Cup cinnamon

Icing

4 Cups powdered sugar

1/2 Cup cream

Mix yeast with warm water and 1 TBS sugar; set aside.  In separate bowl, mix warm milk, eggs, sugar, salt and oil.  Now add yeast mixture, which should be foamy.  Mix well.  Add flour; knead well.  Cover and let rise for 30 minutes or until double in bulk.  Roll dough out on floured surface.  Spread softened butter, brown sugar, sugar, cinnamon and pecans if desired.  Adjust amounts to suit your taste.  Roll up dough and slice.  Place rolls on greased cookie sheet and let rise for 30 minutes more.  Bake for 10-12 minutes in 400 degree oven.  When cool, frost with mixture of powdered sugar and cream. 

Summer Orzo Salad

 INGREDIENTS

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Directions

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.

Fresh Peach Tart

 Ingredients

• 1 puff pastry sheet, thawed
• 1 egg
• 1 tablespoon sugar
• 2 fresh peaches
• 8 oz. cream cheese, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla
• 1 tablespoon honey
• ½ teaspoon fresh thyme, minced (optional)
• 2 tablespoons apple jelly, warm(I used homemade peach jam)
  

Instructions

1. Preheat oven to 375°
2. On a floured surface cute (four) 4" squares out of the puff pastry
3. Place each square on a cookie sheet lined with parchment paper
4. Lightly score about ½" around each with a sharp knife being careful not to cut through the dough (square shape)
5. Beat an egg and brush the scored edge with egg mixture (will not need all mixture)
6. Sprinkle sugar on egg mixture and bake for about 20 minutes until golden brown
7. Remove from oven and re-score the edge and lightly push down the center of each square and cool completely on a wire rack
8. In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, honey and thyme and beat until creamy
9. Slice a peach into 12 wedges (or 8 wedges - then will need 2 peaches)
10. Place about 2-3 tablespoons cream cheese mixture on each square
11. Top with 3 peach slices
12. Brush warmed jelly over the peaches
13. Cover and refrigerate until served or serve immediately
14. You will probably have some cream cheese mixture leftover.  Picture and recipe from Cooking On the Front Burners.
    

Buttermilk Pie Crust

 Ingredients

Scale

• 2 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry

---

Instructions

1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
2. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
3. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
4. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
5. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
6. Bake pie according to your particular recipe. Share. Enjoy!  Recipe from Joy the Baker
   

Tomato Tart

 Ingredients

• 
  
  4 tbsp. butter
• 2 whole large onions, halved and sliced thin

• Salt and pepper, to taste

• 2 whole store-bought pie crusts (or 1 good sized homemade crust)
• 1 1/2 c. grated fontina cheese (or monterey jack)
• 1/4 c. grated parmesan
• 1/4 c. grated gruyère (or swiss)
• 3 c. cherry tomatoes (yellow or red), washed and dried (plus more if needed)
• 1 whole egg
• 1/4 c. milk
• 16 whole basil leaves, chiffonade (more if needed)

Directions

• 1. Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
  2. Preheat the oven to 450°.
  3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. 
  4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°. 
  5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!  Marissa Carlson who gave me this recipe uses a buttermilk crust that is attached.  Recipe from The Pioneer Woman 

  Buttermilk Crust

   2 1/2 Cups Flour

  3/4 tsp salt

  1 Cup (2 sticks) butter - cold, cut into cubes 

  1/2 Cup cold buttermilk

  Directions:

  To make the crust, in a medium bowl, whisk together flour and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture and some butter pieces will be the size of oak flakes, some will be the size of peas.  Create a well in the butter and flour mixture and pour in cold buttermilk.  Use a fork to bring the dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy.  That's perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic rap and refrigerate for 1 hour.
  

Peanut Butter Fingers

 Mix 

1 Cup melted butter

1 1/2 Cups brown sugar

1 1/2 Cups peanut butter

1 1/2 Cups sugar

3 eggs

1 TBS vanilla

Add:

1 1/2 tsp soda

3 Cups flour

3/4 tsp salt

1 1/2 Cups oats

Spread in 1/2 sheet pan.  Bake for 20 minutes.  While warm, spread with 2 cups of peanut butter mixed with 1/4 cup butter.  Cool and frost with chocolate frosting

White Texas Sheet Cake

Ingredients

•  1 cup butter
• 1 cup water
•  2 cups flour
•  2 cups sugar
• 2 beaten eggs
•  1/2 cup light or regular sour cream
•  1 1/2 tsp. almond extract not imitation
•  1 tsp. salt
•  1 tsp. baking soda

Frosting

•  1 cup butter
•  1/4 cup milk heaviest
•  4 1/2 cups powdered sugar
• 1 tsp almond extract

Instructions

• Place butter and water in saucepan and bring to a boil
• Let it cool a bit.
• In a large bowl, combine flour, sugar, beaten eggs, sour cream, almond extract, salt and baking soda. Mix to combine
• Add in water mixture. Stir to combine.
• Spray a 15″ x 10″ jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown
• Let cool 30 minutes

Frosting:

• Combine and bring to boil: butter and milk
• Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract Stir until smooth
• Frost cake and eat!
  Image and recipe from Your Home Based Mom
  

Texas Sheet Cake

 3/4 Pound (3 cubes) Butter

4 TBS Cocoa

1 Cup Water

2 Cups Flour

2 Cups Sugar

1/2 Cup buttermilk

2 Eggs

1 tsp baking soda

1 tsp vanilla

Icing:

1/2 Cup butter

4 TBS cocoa

6 TBS milk

1 lb powdered sugar

1-1 1/2 Cups pecans chopped

1 tsp vanilla

Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  Mix well.  Pour into 1/2 Sheet Pan and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa, and milk; add powdered sugar and beat in; add pecans and vanilla.   Pour over cake as soon as it comes out of the oven.  Let cool and serve.

Kneader's Chicken Bacon Avocado Sandwich

 

Ingredients

Kneaders Sauce Copycat

• ½ cup light mayonnaise
• 2 Tablespoon sour cream
• 2 teaspoon yellow mustard

For the sandwich

• 1 boneless, skinless chicken breasts cooked and shredded
• 4 strips bacon cooked
• ½ ounce Provolone cheese 2 slices
• ¼ cup lettuce 2 lettuce leaves
• 1 tomato sliced
• ¼ red onion thinly sliced
• salt and pepper to taste
• 1 avocado sliced
• 2 Fresh focaccia bread or artisan bread/rolls

Instructions

Sauce:

• In a small bowl, stir together: ½ cup mayo, 2 Tablespoons of sour cream and 2 teaspoons of mustard.

For the sandwich:

• Cut open your bread and spread the sauce lightly on both sides. Then add cheese, chicken, bacon, lettuce, tomato, onion, avocado, salt & pepper and place your bread on top!
• (If using focaccia bread, cut it in half and serve. If you are using artisan bread/rolls it will make 2 servings)

 

Finlay's Shortbread Cookies

 1 pound unsalted butter

1 Cup plus 2 TBS sugar

5 Cups flour

9 oz chocolate chips

6 oz butter

Mix butter, sugar and flour.  Roll into a cookie sheet and bake at 250 for 45-50 minutes.  Cut into strips.  Melt chocolate chips and butter and dip cookies in chocolate.

Salad Dressing

1/2 Cup Canola Oil

3/4 Cup Sugar

1/2 Cup Red wine vinegar (or balsamic vinegar)

2 cloves garlic (pressed or cut really small)

1/2 tsp salt

1/2 tsp paprika

1/4 tsp pepper

This makes a delightful red dressing.  To make the balsamic dressing, just change the red wine vinegar to balsamic vinegar instead.

The Best Homemade Raspberry Muffins

 

Ingredients

• 1 cup whole milk
• 1 tbsp white vinegar
• 2½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar
• ¾ cup white sugar
• ½ cup unsalted butter, softened
• 1 egg
• 2 tsp vanilla extract
• 1½ cups frozen raspberries
• 6 tsp coarse sugar

Instructions

1. Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
2. Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
5. Add the dry mix until just combined, do not overmix.
6. Fold in the frozen raspberries
7. Scoop the muffin mixture into each cup, filling it to the top of the liner.
8. Top each muffin with ½ tsp coarse sugar.
9. Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.  Recipe and picture by Nick and Alicia
   

Healthy Breakfast Casserole

 Ingredients

• 1 tablespoon extra-virgin olive oil
  
  
  
• 2 medium red bell peppers, chopped (about 2 cups)
• ¾ cup thinly sliced green onion (about 1 small bunch)
• 5 ounces roughly chopped spinach (about 5 cups)
• 12 eggs
• 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
• Several dashes of your favorite hot sauce, like Cholula
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 4 ounces (1 cup) crumbled feta or goat cheese

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
8. Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.  Recipe and picture from Cookie and Kate
   

Chocolate Cheesecake Cake

 

Cookie Crust

25 Oreo cookies, finely ground 

4 Tbsp. unsalted butter, melted 
1/2 tsp. salt 

Filling

8 oz. cream cheese 
3/4 c. granulated sugar 
1 Tbsp. cornstarch 
1 Tbsp. milk 
1 whole egg 
1 egg yolk 
1/2 c. mini chocolate chips 
1/4 tsp. salt 

Cake

2 c. all-purpose flour 
1 3/4 c. sugar 
3/4 c. dark cocoa powder 
2 tsp. baking soda 
1 tsp. salt 
1 c. buttermilk, room temperature 
1/2 c. vegetable oil 
3 eggs, room temperature 
1 tsp. vanilla extract 
1 c. hot water 

Buttercream Frosting

1 1/4 c. unsalted butter, room temperature 
1 c. powdered sugar, sifted 
3/4 c. dark cocoa powder 
3/4 c. light corn syrup 
2 tsp. vanilla extract 
10 oz. dark or semisweet chocolate, melted and slightly cooled 
1/2 tsp. salt 

Preheat oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray. Line bottoms with parchment paper and spray again. Set aside. 

Combine all crust ingredients in a food processor and pulse to combine. Mixture should resemble wet sand. Evenly divide crumbs between the three pans and firmly pat into an even crust. Set aside. 

Mix dry cake ingredients on low speed until combined. In another bowl, combine buttermilk, oil, eggs, water, and vanilla. Slowly add wet ingredients to the dry, mixing constantly. 

Pour batter over prepared cookie crusts. Bake 25–30 minutes, or until an inserted toothpick comes out nearly clean.

For cheesecake filling, preheat oven to 325. Spray 8 x 8 baking pan with nonstick spray. Set aside.

In a medium bowl, beat sugar and cream cheese until smooth. In a small bowl, whisk together milk, cornstarch, and salt. Add milk mixture to sugar mixture and combine. Pour into prepared baking pan. Bake 20–25 minutes, or until slightly set around edges and soft in the middle. Let cool completely, then fold in mini chocolate chips.

To make buttercream frosting, heat semisweet chocolate chips in microwave for one minute. Stir until smooth and silky.

In food processor combine butter, powdered sugar, cocoa, and salt. Mix until smooth. Add corn syrup and vanilla; mix until just combined. Add melted chocolate. Pulse until mixture is smooth.

Place first cake layer top-side-up in the middle of cake board. Pipe a rim of buttercream around edge of cake, then evenly spread about 1 c. of cheesecake filling inside the rim. Place second cake layer on top and repeat with buttercream and cheesecake filling. Place final cake layer top-side-down on second layer of filling.

Apply a thin coat of frosting around entire cake to lock in crumbs. Freeze 10–15 minutes. After crumb coat sets, finish frosting and decorating cake with remaining buttercream.

Black Bean and Butternut Squash Burritos

Ingredients

• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1-2 tsp olive oil
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
• 3/4 cup Daiya cheese
• 4 tortilla wraps (large or x-large)

Toppings (Optional):

• avocado
• salsa
• vegan sour cream
• spinach/lettuce
• cilantro

Directions

1. Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Picture and recipe from Oh She Glows!!