Baked Tomatoes

4 tomatoes, cut lengthwise in half
1/2 cup of Italian bread crumbs
1 1/2 tbsp olive oil
2-3 tbsp shredded parmesan cheese
Salt, pepper & garlic powder to taste
1 tbsp dried basil (sprinkled on top)
Cooking spray

Preheat oven to 375 degrees. Line a small baking sheet with tin foil & spray with cooking spray. In a bowl, combine bread crumbs, olive oil, parmesan cheese, seasonings (except basil) and mix thoroughly. Scoop crumb mixture on top of tomato halves and place on baking sheet, sprinkle dried basil over each tomato then spray them with cooking spray. Bake for 45 minutes until tomatoes are softened & crumbs are golden brown. Enjoy!

Potatoes Au Gratin

4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
1/4 cup butter
1/2 sweet yellow onion, diced
1 tbsp flour
Sea salt and fresh cracked pepper to taste
2 cups of non fat milk
2 cups of extra sharp cheddar cheese, shredded (divided)----I used Mozzerella
1/4 dry Italian bread crumbs

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.

Melt butter in saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute until the cheese is completely melted.

Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

Rice

Brown Rice or white rice (4 servings), prepared per instructions
1 tsp olive oil
1/4 sweet yellow onion, diced
1 1/2 cups of button or cremini mushrooms, sliced thinly
1 tbsp butter
2 tbsp soy sauce
Salt & pepper to taste


Prepare rice per instructions. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onions until soft then add mushrooms, continue to sauté until golden brown. Once rice is finished cooking, add mushrooms, onions, peas, butter & soy sauce. Enjoy.

Twice Baked Potatoes

INGREDIENTS

8 Potatoes
2 sticks of butter
1 Cup of Sour Cream
1 cup Cheddar/Jack Cheese
¼ teaspoon Lawry’s seasoned salt
Black pepper
Milk

DIRECTIONS

Wash and place the potatos on a cooking sheet. Bake 400 degrees in the oven for 1 and half. Make sure there cooked
Now cut two sticks of butter until all sliced up. Add one cup of sour cream and mix it up.
Cut the done potatoes in half lenghtwise and scrape out the insides and putting it in the bowl, making sure not to tear the shell.
Place the shells back on the baking sheet and smash the ingredients again.
Add the seasoned salt, cheese and black pepper
Scoop out some of the potato filling and fill the shells back and add some cheese on top. Bake 350 degrees for 10-15minutes until the cheese melts.

Cheese Rolls

INGREDIENTS

4 oz of crumbled blue cheese
1 can of flaky biscuits rolls
1 stick of butter


DIRECTIONS

Crumble the blue cheese and put the stick of butter on a baking sheet and throw the cumbled cheese over the top of the stick of butter. Place the baking pan into 350 degrees oven for a couple of minutes or until the butter & cheese melt. Open the biscuits and cut them in halves then in fourths. Pull our your pan from the oven and stir the cheese butter mixture. Dump in the biscuits and stir them around until there coated. Take them out of the pan and place them in a new clean pan. Place them back into the oven 350degrees for 12 minutes until golden brown. Now take the excess butter cheese mixture from the first pan and coat the finished rolls.

Sweet Potato Casserole Recipe

I cut the below recipe in half and it came out to a good portion.
Level of difficulty- Average

INGREDIENTS

• 6 large sweet potatoes

• 4 tsps. baking powder

• 1 tsp. salt

• 1 stick of unsalted butter

• 1 cup of flour

• 1 cup of dark brown sugar

• 1 can of crushed pineapple drained

• 1 tsp. cinnamon

• 1 tsp. nutmeg

• 1 tsp. allspice

• 1 bag of large Jet Puffed marshmallows

Peel the sweet potatoes. Boil them until soft (Takes a long time). Mash potatoes with 1 stick of butter in a large bowl. Hand mixer is best. Add flour, sugar, salt, baking powder, cinnamon, nutmeg and allspice, and mix together. Fold in crushed pineapple and pour into a buttered 9” x 12” Pyrex dish. Bake in a 350-degree oven for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasty brown on top. Be careful... They will catch fire very quickly!

Before the oven

after the oven