Sweet Potato Casserole

Can make a half recipe in an 8x8" pan. 

Ingredients:

- 3 lb sweet potatoes (or yams), peeled and cubed, approximately 3-4 medium ones
- 2 T sugar (original said 1/2 c but too sweet)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 1 teaspoon vanilla

Topping:
- 3/4 cup flour
- 1/2 cup packed brown sugar (original said 3/4 c but too sweet)
- 3/4 cup old-fashioned oats
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- miniature marshmallows on top, sprinkled as thickly as desired but not much is needed

Directions:

Place sweet potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat. Cook, uncovered, for 10-12 minutes or until tender. Alternatively, bake them in the oven at 350 for an hour with skins on, then peel the skins. 

Meanwhile, make topping by combining flour, brown sugar, oats, and salt. Cut in 1/3 cup cold butter until crumbly.

Drain potatoes; return to pan, then mash. Add sugar, milk, eggs, 1/4 cup butter, and vanilla. Beat until combined.

Transfer potato mixture to a 7x11 or 9x9 pan. Sprinkle with topping.

Bake uncovered at 350F until topping is golden, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5" from heat for 30-45 seconds or until marshmallows are puffed and golden.

Pumpkin Bread smaller recipe

Half recipe adaptation, with less sugar, of Paul's favorite pumpkin bread. 

Ingredients:

- 1 2/3 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves

- 2 large eggs
- 1 cup pumpkin
- 1/2 cup canola oil
- 1/4 cup water

- 1/2 cup chopped walnuts, toasted for 5-10 minutes (or until brown)
- 1/4 cup chocolate chips (optional, just for the last loaf)

Directions:

Preheat oven to 350F. Grease 8 mini loaf pans or three 4x2 pans.

Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and chocolate chips.

Pour into prepared pans. Bake about 20-25 minutes for mini loaves, 30-35 minutes for 4x2 pans, or until a toothpick inserted in center comes out clean. Coon in pan for 10 minutes before moving to wire rack.

Sausage & Cheese Rigatoni

This pasta is awesome! So much cheese!

Ingredients:

- 16oz rigatoni pasta

- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced

- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes

- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper

- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese

- torn fresh basil (optional)

Directions:

Preheat oven to 350F. Cook rigatoni according to package instructions.

Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).

Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.

Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.

Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.

Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil.