5 lbs russet potatoes

8 ounces cheddar cheese, divided

1/2 cup butter (1 stick), cut in 1/2-inch cubes, plus more for greasing the baking dish

8 ounces sour cream

½ pound bacon, sliced crosswise into 1/2-inch pieces

1 bunch chives, sliced

kosher salt and freshly ground pepper

1. Peel the potatoes and cut them into roughly 1-inch cubes. Put the potato cubes into a large pot and cover them by about 2 inches with cold water. Bring to a boil over high heat, and continue to boil until the potatoes are fork tender (the potatoes should mash easily when you press one of them with the back of a fork), 30-40 minutes.
2. While the potatoes are cooking, preheat your oven to 350°F and grease a 9 x 13 baking dish with butter.
3. Grate your cheddar cheese with a cheese Microplane or box grater, then divided your grated cheese in half. Half will get mixed into the mashed potatoes, the other half will go on top of the casserole.
4.In a medium skillet over medium heat, cook bacon until most of the fat has rendered out and it's starting to crisp, 7-10 minutes. When the bacon is cooked transfer it to a paper towel-lined plate, to drain any excess grease.
5. Once the potatoes are cooked, remove the pot from the heat, drain the potatoes into a colander, then put the drained potatoes back into the empty pot. Add the butter, sour cream, a tablespoon of kosher salt, and some freshly ground pepper. Mash your potatoes with a potato masher or large wooden spoon. It's OK if there are still a few chunks, as long as everything is combined and the butter is completely melted.
6. Set aside about two tablespoons of bacon and two teaspoons of sliced chives for garnish, then add the rest of the bacon and chives to the mashed potatoes along with half of the grated cheese. Mix with a wooden spoon just until everything is combined.
7. Spread the mashed potatoes into the greased baking dish, and sprinkle the remaining cheddar cheese on top. Bake for 15-20 minutes, until the cheese is melted and the potatoes are piping hot.
8. To serve, garnish with the remaining chives and bacon.

Thank you Christine Byrne and Buzzfeed.com! Click Here to to see more recipes from their site.

12 ounces fresh cranberries

1 sweet apple, peeled, cored, and cut into 1/2-inch chunks

1 cup apple cider

1/3 cup maple syrup (or more, to taste)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1. Combine all the ingredients in a saucepan. Bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, until the cranberries begin to burst, the apple pieces are tender, and the sauce thickens, about 10 minutes.
2. Remove from heat and let cool; the sauce will thicken as it cools. Taste and add more maple syrup, if desired. Makes about 3 cups
3. Cover and store in the refrigerator.

Thank you Emily Han and Kitchn.com! Click Here to to see more recipes from their site.

Fruit Mixture:

7 cups peeled, medium-sliced Granny Smith apples (3 to 4 large or 6 to 7 small)

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla

Topping:

1 teaspoon granulated sugar

1/4 teaspoon ground cinnamon

1/2 package (12 cookies) Pillsbury™ Ready to Bake!® refrigerated sugar cookies

1. Heat oven to 375°F. Spray 9 1/2-inch deep-dish pie plate with cooking spray.
2. In large bowl, gently toss Fruit Mixture ingredients until apple slices are coated. Pour evenly into pie plate.
3. In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Dip top of each cookie into sugar- cinnamon mixture; arrange on top of apple mixture.
4. Bake 50 to 55 minutes or until Topping is golden brown. Cool slightly before serving.

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1 pound campanelle pasta

1 sweet onion, chopped

12 ounces bacon, chopped

2 tablespoons all-purpose flour

One 14-ounce can fire-roasted tomatoes

2 cups milk

3 cups shredded cheddar cheese

3 cups arugula

1. Cook the pasta according to package instructions. Drain.
2. Heat a large skillet over medium heat. Sprinkle the bacon into the skillet. Cook until golden and crisp, 5 to 6 minutes.
3. Remove the bacon and add the onion. Cook until tender, about 4 to 5 minutes.
4. Add the flour and cook about 2 minutes more. Add the fire-roasted tomatoes and milk, then whisk until it comes to a simmer.
5. Add the cheddar cheese to the skillet and stir until melted.
6. Add the cooked bacon, pasta and arugula. Stir to coat them evenly in the sauce. Serve immediately.

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2 Cups Frozen Berries

2 TBSP Shredded Coconut

1.5 Cups Moscato

1. Add berries, shredded coconut and Moscato into the blender.
2. Blend everything until smooth.
Makes 3 servings.

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7 ounce box fully cooked sausage links

5 large eggs

salt and freshly ground black pepper

1 1/2 cups shredded cheese , your favorite kind

1 cup baby spinach leaves , chopped (optional)

10 white corn tortillas , or use 6'' flour tortillas

1. Preheat oven to 425 degrees F.
2. Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.
3. Remove to a plate, leaving a little bit of the sausage grease in the pan.
4. Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.
5. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
6. Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
7. Divide the scrambled eggs among the tortillas and top with shredded cheese.
8. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
9. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.

Thank you "Tastes Better From Scratch"! Click Here to to see more recipes from her site.

Festivals may be few and far between this summer, but darn it- WE STILL NEED FUNNEL CAKE!!

2 large eggs, room temperature

1 cup 2% milk

1 cup water

1/2 teaspoon vanilla extract

3 cups all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

Oil for deep-fat frying

Confectioner's sugar

1. In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°.
2. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
3. Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

Thank you Taste of Home! Click Here to watch the video on how to make these.

4 Strips bacon

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded cheddar cheese

1-1/2 cups Daisy 4% cottage cheese

1-1/4 cups shredded Swiss cheese

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
2. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Thank you Taste of Home! Click Here to see more great recipes from their site!

4 Strips bacon

1 Cup whole pecan halves

1 Tablespoon butter

2 Tablespoons honey

2 chicken breasts (14-16oz,) pounded to an even thickness

garlic salt and pepper

9 - 10oz mixed greens

1lb strawberries, trimmed then sliced

1/2 small red onion, thinly sliced

4oz bleu cheese (could use feta or chevre,) crumbled

1. Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Lay bacon strips on top then place baking sheet in a cold oven and set oven to preheat to 400 degrees. Cook until bacon is crisped, which could take anywhere from 5-10 minutes after the oven is done preheating. Crumble when cool then set aside.
2. Turn oven down to 350 degrees. Melt butter and honey in a bowl then add pecans and toss to coat. Spread out on a silpat or parchment paper-lined baking sheet then bake for 5-6 minutes, or until golden brown and fragrant (watch carefully so they don’t burn.) Sprinkle lightly with salt then set aside and let cool completely.
3. Mist chicken breasts with extra virgin olive oil or nonstick spray then season on both sides with garlic salt and pepper. Grill or saute over medium-high heat for 3-4 minutes a side then let rest for 5 minutes before choppng into hunks.
4. Divide greens between four plates then top each with a quarter of the bacon, honey-roasted pecans, chicken, strawberries, red onion, and bleu cheese. Drizzle on your favorite dressing (I recommend a raspberry or balsamic vinaigrette, or strawberry balsamic vinegar if you have it!) then serve.

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For The Cake:

3 cups Flour

2 tsp Baking Powder

1/8 tsp Salt

2 tsp Cloves, ground

1/4 tsp Nutmeg, ground

6 oz Butter

3/4 cup Sugar

4 Large Granny Smith or Golden Delicious Apples

2 Eggs

3/4 cup Milk

2 tbsp Sugar (to sprinkle on top of cake)

For The Custard:

6 large Egg Yolks

6 tbsp Sugar

1 1/2 cups Whole Milk

1 1/2 tsp Vanilla

For The Cake:
1. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
2. Preheat the oven to 375 degrees.
3. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
5. Add the ¾ C. sugar to the flour mixture and mix in.
6. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces.
7. Toss the apples into the flour mixture and combine them thoroughly.
8. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
9. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
10. Sprinkle the sugar over the top of the cake.
11. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

For The Custard:  (*note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done):
1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
2. Serve warm or cold over apple cake.

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1 tablespoon olive oil

1 pound ground beef

1 onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 (4-ounce) can diced green chiles

1 cup long grain white rice

1 cup beef broth

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh cilantro leaves

1 cup shredded Wisconsin cheddar cheese

1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

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2 tbsp. butter

1 large onion, chopped

2 cloves garlic, minced

1 tsp. fresh thyme leaves

6 large russet potatoes, peeled and diced

4 c. low-sodium chicken broth

1 cup plus 2 tbsp. milk, divided

2 tbsp. cornstarch

1/2 cup heavy cream

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving

Chopped cooked bacon, for serving

Freshly chopped chives, for serving

1. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
2.Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release.
3. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
4. Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
5. Garnish with cheddar, bacon, and chives before serving.

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