INGREDIENTS 3 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/3 cup melted butter 1/2 tsp salt 1 tsp vanilla 1/4 cup melted butter 3/4 cup brown sugar 1/2 cup plain flour 1 cup pecans INSTRUCTIONS Mix together the potatoes, sugar, eggs, milk, butter, salt and vanilla. Put into a greased 2 quart dish. Topping: Mix brown sugar, flour and pecans. Add melted butter and mix until crumbly. Sprinkle over potatoes. Bake at 350 for 30 minutes. 8-10 servings.

INGREDIENTS 1 pound sliced bacon, diced 1 sweet onion, chopped 4 cups frozen shredded hash brown potatoes, thawed 9 eggs, lightly beaten 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

INGREDIENTS kosher salt 1 lb dried angel hair pasta 1/2 lb diced pancetta or bacon 2 garlic cloves, minced 1 cup fresh or frozen peas 1/2 cup torn fresh mint leaves 1/2 cup freshly grated parmesan cheese, or more to taste 3 Tbsp extra virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the pancetta and cook until almost crisp, about 3 minutes. Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds. Add the reserved pasta water and the peas. Simmer for 1 minute. Add the cooked pasta to the pan, stirring the noodles into the sauce, and cook for 30 seconds. Remove from the heat and stir in the mint, Parmesan, and olive oil. Taste and adjust the seasoning, adding additional Parmesan if desired. Serve immediately.

INGREDIENTS 2 Tab butter, plus extra for coating the baking dish 6 scallions, thinly sliced 1/2 medium onion, finely chopped 3 cloves garlic, finely chopped 2 1/2 tsp salt 1/2 tsp black pepper 1 3/4 cups long grain rice 3 cups low sodium chicken broth 1 cup heavy cream 1 1/2 cups shredded extra sharp white cheddar cheese INSTRUCTIONS Heat oven to 350. Coat a 13 x 9 baking dish with butter. Melt butter in a large frying pan over medium heat. When it foams, add scallions, onion, garlic, 1/2 tsp salt and pepper. Cook, stirring occasionally, until vegetables are tender but not browned, about 7 minutes. Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp salt. Bring to a simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour into the prepared dish, and spread evenly. Cover with aluminum foil and bake until most of the liquid has been absorbed and the rice is almost cooked, about 30 minutes. Uncover, evenly sprinkle remaining 1/2 cup cheese over top, and continue baking until rice is tender and cheese is golden, about 15 to 20 minutes more.