In The Kitchen – September 2026

Check out these recipes and you can see we have one foot in Summer’s abundant fruit and veggies, and another foot in Winter’s approaching bluster. Either way, we hope you’ll find    something to welcome to your table. The No Name Hash Browns are a favorite and Ina Garten’s Mushroom Bolognese will easily impress. P.S. It freezes well. So, pick a peach or have some broccoli, Summer’s favorites can still be enjoyed in September. Bon Appetit!!

Skillet Corn Cheese

2 C. fresh corn from about 2 ears of corn
1/2 C. coarsely grated mozzarella
plus 1/4 C. grated mozzarella
1/2 C. mayonnaise
1 tsp. sugar
1/2 tsp. garlic powder
salt & pepper to taste

Preheat oven to 400˚F.
Mix corn and ½ C. mozzarella, mayonnaise sugar and garlic powder together. Place mixture in ovenproof skillet or 1 qt. baking dish. Scatter ¼ C. grated mozzarella over top and bake until cheese is melted and corn mixture is warm.

Heat broiler and broil corn cheese until cheese is bubbling, slightly brown on top. Top with sliced scallions when serving.

Peach Cake

2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 stick butter, melted
3/4 C. sugar
2 eggs
11/4 C. sour cream
1 tsp. vanilla
4 peaches, peeled and chopped

Heat oven to 350˚F. Prepare a 7-inch by 11-inch pan with nonstick spray.

Mix flour, baking soda, baking powder and salt in small bowl. In a larger bowl, beat sugar and butter until fluffy. Add eggs, continue beating and then add vanilla and sour cream.

Add dry mixture, slowly mixing just until blended, and then add the peaches, folding them gently to avoid overmixing. Spread batter in greased pan and smooth on top. Top batter with sugar and cinnamon.

Bake for 40-45 minutes until cake is done. Serve cake warm or at room temperature. Yum!!

Broccoli Cranberry Salad

5 C. broccoli florets, cut into 1-inch pieces
1/2 C. red onion, chopped
1 C. sharp cheddar cheese, shredded
1 C. sunflower kernels
3/4 C. dried cranberries

Dressing
1 C. mayonnaise
1/4 C. sugar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp pepper

Combine all salad ingredients in large bowl. Mix well. Combine dressing ingredients in a small bowl, mixing until smooth. Add dressing to salad. Blend well. Refrigerate 1 hour to chill.

No-Name Baked Hash Browns

1 30oz. pkg. shredded frozen hash browns
9 Tbsp. butter
1/2 onion diced
3 C. cornflakes, lightly crushed
2 C. sour cream
2 cans cream of asparagus soup
(can use cream of mushroom soup)
1 tsp. salt
2 C. grated cheddar cheese

Preheat oven to 350˚F. Set out hash browns so they thaw completely.

In a small skillet over medium heat, melt 1 Tbsp. butter. Add onion and cook until translucent. Remove from heat.

In another small saucepan over medium heat, melt 4 Tbsp. butter. In a medium bowl, combine melted butter with cornflakes.

In large bowl, combine sour cream, remaining butter (melted) and cream of asparagus soup. Add salt, onions, grated cheese and hash browns. Stir to combine. Transfer mixture to 9-by-13-inch baking dish.

Top casserole with corn flake mixture. Bake until crisp on top about 45 minutes.