Roasted Carrots

 1/4 cup olive oil

4 cloves minced garlic

1/4 cup grated parmesan cheese

1/4 cup panko breadcrumbs

3/4 tsp kosher salt

4-5 cups carrots, peeled, and sliced

1) Preheat oven to 400°F

2) Put carrots in gallon ziplock bag, then add oil, garlic, cheese, breadcrumbs, and salt into bag. Close bag, then shake vigorously until carrots are coated.

3) Spread carrots on sprayed cookie sheet, then bake for 15 mins. Stir, then cook for 10-15 minutes more, until carrots are soft and crisp around the edges. 

Potato Salad

 original recipe found here

• 3 pounds Yukon Gold, Russet, or red potatoes
• 2 TBSP pickle juice
• 1 1/4 cups mayo
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 4 hard-boiled eggs, diced

1. In a large stock pot over medium-high heat, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Drain. Dice cooked potatoes.
2. Whisk together pickle juice, mayo, salt, garlic powder and mustard. Add potatoes and diced hard boiled eggs and stir to combine. Cover and refrigerate at least 2 hours before serving.

Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Raspberry Cream Pie

 Original recipe here

Crust:

1 1/2 cups crushed vanilla wafer cookies 

1/3 cup chopped pecans

1/4 cup butter, melted

Filling:

8 oz. cream cheese, softened

2/3 cup sugar

2 TBSP orange juice

1 tso vanilla extract

1 cup heavy whipping cream

Topping:

1 cup sugar

3 TBSP cornstarch

3 TBSP water

2 1/2 cups frozen raspberries

1) Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2) In a large bowl, beat the cream cheese, confectioners' sugar, orange juice and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3) In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4) Spread topping over filling.

Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Creme Brûlée Oatmeal

 Original recipe found here

salt

1 cup steel cut oats

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup heavy cream

1 TBSP white sugar

-Bring 4 cups water and salt to a boil over medium-high heat, and stir in the oats, cinnamon and vanilla. Lower the heat and continue simmering, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes. Stir in the heavy cream.

-Preheat the broiler to high. Spoon the oatmeal into a quart-sized baking dish or individual baking cups. With a spatula or the back of a spoon, smooth the oatmeal to make a flat surface.

-Sprinkle the sugar evenly overall. Set the baking dish or cups on a baking sheet and run under the broiler to create a crackly sugar crust, about 3 to 5 minutes, watching so it doesn’t burn, OR use a creme brûlée torch. Remove and serve while hot.

Orange Rolls

 Original recipe found here

1 recipe of perfect bread

Filling:

1/2 cup butter, softened

1 cup white sugar

2 TBSP orange zest

Orange Glaze:

4 oz cream cheese, softened

1/4 cup butter, softened 

1 cup powdered sugar

1-2 TBSP orange juice

Directions:

1) Follow instructions for making bread dough.

2) In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

3) Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

4) Preheat oven to 350°. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

5) While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

6) Frost warm rolls.