Coconut date balls

 https://feelgoodfoodie.net/recipe/coconut-date-balls/

Made this for a work pot luck,  they didn't go over well,  but I really liked them! 

Strawberry rhubarb crisp

 https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp

This is great and two thumbs up from the rest of the family. 

Chocolate genache cake

 https://baranbakery.com/chocolate-ganache-cake/#mv-creation-339-jtr

I made this recipe because I had a lot of heavy cream to use up.  I liked the frosting,  but not the cake. The cake was a little dense and dry.

Strawberry rhubarb jam

 https://selfproclaimedfoodie.com/how-to-make-strawberry-rhubarb-jam/

Pumpkin pie spice and coffee cake

 Needed this https://www.livewellbakeoften.com/homemade-pumpkin-pie-spice/

For this 

https://chefsavvy.com/pumpkin-coffee-cake/#wprm-recipe-container-35056

Vegan Goulash

 I made this recipe https://www.tastingtable.com/737484/vegetarian-goulash-recipe/

With a few substitutions, of course.  I didn't have diced tomatoes,  so I just used a 28oz can of crushed tomatoes.  Instead of the tempeh, I used some alubia Blanca beans I had in the freezer and a roasted yellow pepper instead of the red pepper. Most everything else was the same. I served it with some instant spaetzle from Aldi. Only I enjoyed anything 😌 but I will say that I prefer the cheese spaetzle better than the mushroom variety. 

Skillet Cornbread

Chowhound is no longer and it had my go-to cornbread recipe. I found a very similar one on https://greatist.com/eat/easy-skillet-cornbread#2 

• Ingredients (9)

• 8 tablespoons unsalted butter (1 stick)
• 1 1/4 cups finely ground yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 1/2 cups buttermilk, shaken before using

Instructions

1. Heat the oven to 450°F and arrange a rack in the middle.
2. Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
3. Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
4. Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
5. Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
6. Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.