Bake my day

Preheat oven to 425 F. Prick potatoes with fork 4 to 5 times for steam to vent and place directly on middle rack in oven; bake 40 to 60 minutes, until soft when squeezed using an oven mitt. Lower oven temperature to 350 F.

When cooled enough to touch, remove skins from half of the potatoes and quarter the remaining half with a knife. Place potatoes and butter in a large bowl; carefully mash as steam escapes. Add sour cream and milk, mashing to incorporate. Mix in seasoned salt, pepper, white parts of onion, and jack cheese. Transfer to a greased 9x13-inch baking dish, then evenly spread shredded cheddar on top. For soft bacon, spread it on top, too. (For crispy bacon, cook to desired doneness, then spread on top when casserole is done baking.) Tent with aluminum foil and bake for 15 minutes, then remove foil and bake uncovered for another 10 minutes, or until cheese has melted. Remove from oven and top with remaining green onion (and crispy bacon).

In a large stockpot over medium heat, melt butter and sauté onion until translucent. Add garlic and cook another minute. Stir in tomatoes, tomato sauce, wine, sugar, and spices. Break up tomatoes with spoon while bringing to a low boil, then reduce to a simmer. Cook uncovered 30 minutes, stirring regularly. Meanwhile, cook pasta according to package’s al dente directions; quickly drain and rinse.

Preheat oven to 400 F. Transfer rinsed ziti to stockpot with sauce and stir to combine. Spoon ziti into a 9x13-inch baking dish. Layer mozzarella and Parmesan cheeses on top. Bake uncovered 15 to 20 minutes, until lightly browned and bubbling.

Preheat oven to 400 F. Let chicken rest on counter while prepping ingredients. Place all dry ingredients (breadcrumbs through sage) in a zip-top bag, seal, and shake to combine. Coat an oven-safe wire rack with nonstick cooking spray, then place on top of a baking tray. Pat chicken pieces dry with paper towels, then rub evenly with olive oil. A few at a time, place chicken pieces in the bag and shake to fully coat; transfer to wire rack. Bake 25 to 30 minutes, until internal temperature reaches 165 F. Serve with favorite side dishes.

In a small heat-proof bowl, soak raisins in boiling water for 15 minutes, then drain and set aside. In a medium saucepan, melt 5 tablespoons of the butter into milk over medium heat until steaming. Remove from heat and whisk in 3 tablespoons of the sugar, 1 teaspoon of the cinnamon, and all of the salt. Pour mixture into the bowl of a stand mixer. Spoon and level 3½ cups of bread flour; pile on top of the milk mixture, then sprinkle yeast on top. With hook attachment on low speed, mix until flour is incorporated, then let mixer knead dough until smooth, springy, and stretchy, about 10 minutes. Stretch dough out on a clean surface, top with raisins, then fold/knead until raisins are fully incorporated. Form into a ball and return to mixer bowl; lightly coat with cooking spray, cover bowl with damp towel, and let rise in a warm place until doubled in size, about 2½ hours.

In a small bowl, whisk remaining 2 tablespoons bread flour, 2 tablespoons sugar, and 4 teaspoons cinnamon. Punch dough to release air, then roll flat to an 8x24-inch rectangle. Generously brush surface with milk, then evenly spread cinnamon mixture edge to edge. Starting at a short edge, tightly roll; brush with milk, pinch to seal, then turn seam side down. Pick up roll, bending ends down in an arch, and place ends into a 5x9-inch greased loaf pan. Press down on top to level it out. Lightly coat with cooking spray and let rise another hour, until dough is an inch above the pan.

Preheat oven to 350 F. Bake on middle rack for 50 to 60 minutes, until the internal temperature reaches 195 F (tent with foil if necessary if it starts to over-brown). Melt remaining 2 tablespoons of butter; brush over top of bread when it comes out of the oven, then turn it out onto a cooling rack. Cool completely before slicing.