Bacon Potato Bake

Bacon Potato Bake

Here’s a great side dish to take to any pot luck or picnic.

1/4 cup butter

1 large onion, finely minced

1 (8 oz.) pkg fresh mushrooms, sliced

1 lb. bacon, fried and cut into bite-sized pieces

8 large potatoes, peeled, diced into 1-inch cubes and parboiled

1 tsp. salt

1/2 tsp. pepper

1 1/2 cups heavy whipping cream

1 (8 oz.) pkg. grated sharp cheddar cheese

1 Tbsp. fresh parsley, chopped (optional)

Preheat oven to 350 degrees.

Melt butter in a large saute pan over medium-high heat. Add onion and mushrooms to pan and saute until soft, about 5-7 minutes.

Stir bacon and parboiled potatoes into saute pan and heat until warm. Season with salt and pepper.

Transfer contents of saute pan into large greased cast iron skillet or 13×9-inch casserole dish. Pour heavy whipping cream over potato mixture and top with grated cheese.

Sprinkle parsley over all and cover tightly with lid. Bake for 20-30 minutes until heated through. Remove lid and continue baking additional 10 minutes or until golden brown.

Serves 6-8

Mushroom Mozzarella Bake

This recipe came from a great low carb website -http://low-carb-news.blogspot.com/

lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

³/₄  tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

¹/₄  tsp black pepper (1 mL)

³/₄  cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening.  Keep cooking until water evaporates. Remove lid of pan.  Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper.  Allow to simmer over low heat until whipping cream reduces a bit.  This can happen extremely fast.  Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted.  

Yield:  6 servings

1 serving

127.3 calories

4.6 g protein

11.0 g fat

3.1 g carbs

Roasted Potatoes with Rosemary

4 pounds small potatoes - whole or cut in half
    (Yukon gold, red, purple, fingerlings)
1/3  cup Crisco Light Olive Oil
3 -4 cloves garlic, chopped
1 cup chopped onion
2 TBSP chopped fresh rosemary
Salt and Pepper to taste

Directions - Heat oven to 425. Place potatoes, oil, garlic, rosemary and salt and pepper in a large baking pan. Toss well to mix.

Bake 40 minutes or until the potatoes are cooked and lightly browned - Stir occasionally during the baking process.

Stuffed Portobello Mushrooms

4	medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
1	tbsp (15 mL) Italian salad dressing or olive oil
3	medium plum tomatoes, seeded and chopped
2	tbsp (30 mL) snipped fresh basil leaves
2	garlic cloves, pressed
3	oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2	tbsp (30 mL) seasoned dry bread crumbs

 

 

 

 

 

 

 

 

 

1. Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker.
2. Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.
3. Scoop mixture evenly into mushroom caps. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.

Yield: 8 servings
Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 4 g, Protein 4 g, Sodium 135 mg, Fiber less than 1 g

Italian Cheese Potato Bake

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

GRATIN DAUPHINOIS

One of the wonderful recipes my Mother prepared for her evening of dining pleasure was a dish called Potatoes Dauphinois. Whenever my sister and I saw her come home from the market with a chunk of fresh Gruyere and a bottle of cream, we knew that her delicious potatoes were going to be on the menu that evening. The smell of the potatoes baking was so heady that my sister and I would find ourselves dancing around giddily while the pan cooked, waiting impatiently for the amazing taste of the steaming creamy layers of potatoes and cheese to fill our mouths. The crisp and slightly bitter green salad covered with chopped hard-boiled egg and tomatoes my Mother served with them were the perfect pairing to our minds. I prepare these potatoes and a salad in my Mother’s memory on many of my single celebratory Friday evenings and lift a glass to her photograph as I read my own spicy novel. Bon Appetit!

3 Tbsp butter, melted
2 lbs baking potatoes (about 6 potatoes), peeled and cut into slices 1/8-inch thick
1 clove garlic, finely minced
1 cup shredded Gruyere or Swiss cheese
1 cup half-and-half or milk, heated but not boiled
1/2 tsp salt
1/8 tsp pepper


Preheat oven to 425 degrees.
Brush a 11-inch x 8-inch baking pan or gratin dish (with at least 2 inches depth on the sides) with 1 Tbsp of the melted butter. Layer half of the potatoes in the dish. Sprinkle with half of the remaining butter, half the garlic and salt and pepper, and half of the cheese. Repeat the layering. Pour the heated milk or cream over the top of the layered potatoes. Let stand for 2 minutes.
Place in the preheated oven for approximately 45 minutes, or until the top is golden brown and the potatoes are tender. Serve immediately.

Orange Glazed Carrots Crockpot

3 cups Thinly sliced carrots

3 tablespoons Butter or margarine

2 cups Water

3 tablespoons Orange marmalade

1/4 teaspoon Salt

2 tablespoons Chopped pecans

Combine carrots, water, and salt in crock pot.
Cover and cook on high 2 to 3 hours or until the carrots are done.
Drain well; stir in remaining ingredients.
Cover and cook on high 20-30 minutes.
Makes 5 to 6 servings.

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

This recipe comes from the web site, Fine Cooking.

For this gratin, you can use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers' market however, I tend to stick with zucchini.

Serves six to eight as a side dish, four as a main dish. 


For the onions:


2 Tbs. olive oil

2 medium onions (14 oz. total), thinly sliced

2 cloves garlic, minced


To cook the onions:


In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 min.

Reduce the heat to medium-low if they're browning too quickly.

Add the garlic and sauté until soft and fragrant, 1 to 2 min.

Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).

Let cool.

What Goes on Top of the Carmelized Onions -

1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices

3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias

3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias

3 Tbs. olive oil

1/4 cup fresh thyme leaves

1 tsp. coarse salt

1-1/4 cups freshly grated parmigiano reggiano

Freshly ground black pepper to taste

(if making this a main dish, I sometimes add crumbled cooked bacon or leftover chicken)


To assemble the gratin: Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.

In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin.

Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.

Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

Season lightly with pepper and the remaining 1/2 tsp. salt.
Drizzle the remaining 1-1/2 Tbs. olive oil over all.
Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.

Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min. Let cool for at least 15 min. before serving.

Nutrition information (per serving):

Size: based on eight servings; Calories (kcal): 200; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 9; Monounsaturated Fat (g): 8; Carbohydrates (g): 12; Polyunsaturated Fat (g): 1; Sodium (mg): 540; Cholesterol (mg): 10; Fiber (g): 3; photo: Mark Ferri

My Big Fat Greek Spanakopita Pie

Spanakopitas are popular Greek appetizers in which spinach and feta cheese are encased in buttered phyllo pastry. The original version is quite delicious, yet extremely labor-intensive.  I’m passing along my Spanakopita Pie, which combines the ingredients from the original Spanakopita filling and bakes them up into one delicious pie.

Although this pie contains more spinach and fewer eggs than most quiches, it is like a quiche in that it can be made ahead and freezes well. A whole, baked pie can be reheated in a 300-degree oven for 15 to 20 minutes, or individual slices can be heated in the microwave. The baked pie can be frozen for up to one month.

Spanakopita Pie is a great meatless entrée for a light supper served with sliced tomatoes and cucumbers or a fresh fruit salad. Or, serve your pie as a side dish to grilled chicken or lamb chops for a Greek-inspired meal.

• 1 tablespoon butter, margarine or olive oil
• 1/2 bunch green onions, green and white parts included, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 2 10-ounce packages frozen chopped spinach, thawed and drained well
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch ground cayenne pepper
• 4 ounces feta cheese, crumbled
• 1 cup lowfat cottage cheese
• 4 eggs, beaten
• 1 frozen deep-dish pie shell
• Paprika, for garnish

Preheat oven to 375 degrees F. Melt butter or heat olive oil in a medium skillet. Add green onions, oregano and dill weed and sauté for 2 to 3 minutes. Add spinach, black pepper, salt, nutmeg and cayenne and sauté 3 minutes more. Set aside to cool.

Combine feta and cottage cheeses with eggs in a medium bowl. Add spinach mixture and pour into the pie shell. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.

Makes 6 servings.

Crispy Baked Potato Wedges with a Twist

These are not fixed the traditional way - they are first boiled for tenderness, then rolled in a spice mixture of your choice.

4 Servings

5 Idaho potatoes, peeled (or not) and sliced into long wedges
Olive oil
BBQ spice mixture or other spice mixture of your choice
Salt (omit this if your spice mixture has salt)

Preheat oven to 450 degrees F.

Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily.

Drain.

In a large bowl, toss the wedges with olive oil.

Place the BBQ spice and salt in a shallow dish and roll the wedges in it.

Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.

Peanut butter - Caramel - Banana nut Salad

Lettuce leaf
1 small banana cut in half length-wise
spread inside of cut area with JIF peanut butter or caramel
drizzle with caramel sauce
Top with cool whip
sprinkle with sugared pecans

Steve's Bean Bake

2004 Golden Whisk Awards
(Our top 10 recipes of the year)

Our tasters had no trouble seeing why these beans have earned Steve Boerrigter fame among his family and friends. His recipe was a favorite among the contributions we've received to the "What Can I Bring?" feature we introduced this year. It's a sure-fire crowd-pleaser.

Hands on time: 20 minutes  Total time: 1 hour and 10 minutes  Serves: 15

1 (1-pound) tube regular or spicy Jimmy Dean Sausage 4 (15- to 16-ounce) cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.) 1 (31-ounce) can pork and beans 1/2 cup brown sugar 1/2 cup barbecue sauce 1/2 cup ketchup 1/2 large onion, chopped 1 (10-ounce) can regular or spicy Ro-tel chopped tomatoes, drained 1 teaspoon liquid smoke 1 teaspoon mustard 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 6 to 8 strips bacon

Preheat oven to 350 degrees. In large skillet, brown sausage, breaking up into pieces as it cooks. When cooked through, remove from skillet; drain fat. In very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, liquid smoke, mustard, salt and pepper. Transfer mixture to a 13-by-9-inch baking pan. Place bacon on top and bake for 1 hour. If necessary, run under broiler to make bacon crisp before serving.

Per serving: 343 calories (percent of calories from fat, 39), 14 grams protein, 39 grams carbohydrates, 9 grams fiber, 15 grams fat, 27 milligrams cholesterol, 1,231 milligrams sodium.

Mini Potato, Green Onion and Cheese Frittatas

Serve these little rounds of delicious flavor as your main course or as an accompaniment to tomato soup. They’re easy, portable and comforting on a cold night.
Makes 36 pieces

Prep time: 10 minutes      Bake time: 8-10 minutes


Cooking spray

6 eggs, beaten

1/2 cup milk

1/2 teaspoon pepper

1/2 teaspoon salt

Pinch cayenne pepper

1 large potato (about 12 ounces), baked, peeled and finely chopped

2 green onions (about 1/2 cup), white and green parts finely chopped, plus more for garnish

3 tablespoons roasted red pepper, drained, and finely chopped, plus more for garnish

1/2 cup sharp Cheddar or Swiss cheese, shredded

Sour cream, for garnish


1.Preheat the oven to 375°F. Spray 3 mini muffin tins (made for 12 muffins) with cooking spray.

2.In a large bowl, whisk together the eggs, milk, pepper, salt and cayenne pepper. Stir in the potato, green onions, roasted red pepper and cheese.

3.Fill each muffin cup with 1 tablespoon of the egg mixture.

4.Bake until puffed and just set in the center, about 8 to 10 minutes. Let stand 5 minutes. Using a small rubber spatula, gently loosen the frittatas from the muffin cups.

5.Garnish each with a small dollop of sour cream, thinly sliced green onion and finely chopped roasted red pepper. Serve warm or at room temperature.

Make Ahead Tip: Frittatas can be made several hours ahead. Refrigerate, well wrapped, until ready to serve. Reheat slightly in a 250°F oven.

Biddie's Chilled Strawberry Soup

This recipe comes from Biddie's Coach House, 76 South High Street, Dublin, OH
It's perfect for a hot summer day or a bridal shower.

4 cups fresh strawberries, cleaned, hulled and halved
16-ounce can pears in light syrup
2 TBSP honey
3 tsp. lemon juice

Combine in a blender or food processor until smooth.  Transfer to a large bowl.... cover and chill for 4 - 24 hours.

Garnish with fresh mint leaves and sliced strawberries

Serves 8-10 as an appetizer or side dish

Garlic Basil Tomato Pie

"Another terrific tomato pie. I adapted this one from a winner in the 1996 Pillsbury Bake-Off."

1 nine inch piecrust
1 tablespoon olive oil
1/2 cup torn fresh basil leaves
1 tablespoon minced fresh garlic
8 ounces provolone cheese, thinly sliced
8 ripe plum tomatoes, thinly sliced, seeded
1/2 cup freshly grated Parmesan cheese

Bake piecrust at 375 degrees 10 minutes, or until light brown. Meanwhile, in small saucepan, combine oil and garlic. Cook over low heat just until heated, stirring occasionally. Arrange half of the provolone cheese over the partially baked crust. Sprinkle with half of the basil and top with half of the tomatoes. Sprinkle with half of the Parmesan cheese. Repeat layers. Finally, spoon garlic mixture over pie. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes.

Serves 8.

Tex-Mex Pasta Salad

This is a staple for summer bbq potlucks. It makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for people who like spicy food. Calories and salt intake can be shaved off by using low fat ingredients

SERVES 12 (change servings and units)
* 1 lb radiatore (short coiled pasta, uncooked)
* 2 teaspoons olive oil
* 3 garlic cloves, minced
* 1 1/2 lbs ground turkey or ground beef
* 2/3 cup water
* 1 1/4 ounces taco seasoning (I use recipe below)
* 2 cups Mexican blend cheese
* 2 cups chopped tomatoes, seeded
* 1 cup red bell pepper, chopped

* 1/2 cup green onion
* 1/2 cup sliced ripe olives (optional - I put them on the side)

* 1 (15 1/2 ounce) can black beans, rinsed and drained
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 1/4 teaspoon cumin
* 1 (8 ounce) sour cream
* salsa (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.

Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large bowl.

Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.



Taco Seasoning Mix

1 package (change servings and units)

* 2 teaspoons instant onion, Minced
* 1 teaspoon chili powder
* 1/2 teaspoon dried red pepper, Crushed
* 1/4 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon cornstarch
* 1/2 teaspoon instant garlic, Minced
* 1/2 teaspoon cumin, Ground


Combine all ingredients in a small bowl and blend well.

Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.

Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix.

Using the above recipe as a guide you can increase the amounts to make any number of packages.

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high
Reduce heat and simmer 10 minutes, stirring occasionally.

Makes filling for 8 to 10 tacos.

Wild-Mushroom Bread Pudding Recipe

This recipe comes from
Bon Appétit R.S.V.P. December 1997 The Barrington County Bistro, Barrington Hills IL

1½ hours | 30 min prep

SERVES 6

* 3 tablespoons olive oil
* 6 ounces shiitake mushrooms, stemmed, caps thickly sliced
* 6 ounces oyster mushrooms, thickly sliced
* 6 ounces cremini mushrooms, thickly sliced
* 2 portabella mushrooms, stems and gills removed, caps thickly sliced
* 4 teaspoons chopped garlic
* 1 tablespoon fresh basil, chopped
* 1 tablespoon fresh parsley, chopped
* 1 teaspoon dried rubbed sage
* 1 teaspoon dried thyme
* 5 large eggs
* 2 cups whipping cream
* 1 cup milk (do not use low-fat or nonfat)
* 1/4 cup freshly grated parmesan cheese, plus
* 2 tablespoons freshly grated parmesan cheese
* 3/4 teaspoon salt
* 1/2 teaspoon ground pepper
* 6 cups crustless day-old French bread, cut in 1-inch cubes

1. Preheat oven to 350°F.
2. Lightly butter 8 x 8 x 2-inch glass baking dish.
3. Heat oil in heavy large pot over medium-high heat.
4. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
5. Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
6. Add bread cubes; toss to coat. Let stand 15 minutes.
7. Stir in mushroom mixture.
8. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
9. Serves 6 as a side dish.
10. Make half a recipe or it makes great leftovers-reheating in the microwave works very well.
11. You can more than doubled the proportion of wild mushrooms, using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
13. I prefer the flavor using all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
14. I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
16. Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
17. This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

In an attempt to make this a little lighter, I've changed my version to 1 cup of whipping cream and 2 cups of milk, and I use 2% milk. I've also used dried herbs if I don't have fresh available. It's still fabulous. Definitely a dinner side dish, not a dessert. NOTE: I just made this again, and this time I used all button mushrooms, and 1 cup half & half and 2 cups skim milk. It definitely tastes better with the wild mushrooms, but it was still good with the regular mushrooms (and was fine with the changes to lighten it up).

Play with this recipe, you'll be glad you did!

Baked Apples with Cinnamon Honey Yogurt Topping

Recipe created by Chef Michael Bussinger of San Francisco
on behalf of 3-A-Day™ of Dairy

4 Granny Smith or Gala apples
¾ cup brown sugar
¼ cup cornstarch
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup unsweetened apple juice (or apple cider)

For topping
2 ½ (8 ounce) containers low-fat plain yogurt
2 tablespoons honey
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with nonstick cooking spray; set aside.

Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated.

Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling.

For the cinnamon yogurt topping:
Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon.

Serve apples warm and top each serving with 1/4 of the yogurt topping.

Nutritional Facts per ¼ of pan serving: 330 calories, 2 g total fat (1.5 g saturated fat), 15 mg cholesterol, 270 mg sodium, 30 percent daily value of calcium, 7 g protein, 72 g carbohydrates, 3 g dietary fiber.

Melt-in-your-Mouth Zucchini

5 to 7 small zucchini (2 1/2 to 3 cups of 1/8-inch sliced zucchini)

3 to 4 slices bacon

1 cup chopped onion

Salt and pepper to taste

Use small, fresh zucchini that are no more than 1- to 1 1/2-inch in diameter. Wash and dry the zucchini. Slice 1/8-inch thick.

Slice the bacon into 1/2-inch pieces. Cook in a skillet over medium heat until the bacon is crisp. Pour off the excess fat except for 1 1/2 tablespoons. Sauté the chopped onion on low heat until it is translucent. Add the zucchini and stir with the bacon and onion. Cover the skillet and cook 7 minutes over medium low heat until the zucchini is tender. Add salt and pepper as desired. Serve immediately.

Variations include adding chopped banana pepper to cook with the onion or adding 1/2 cup grated Monterey Jack cheese over the cooked zucchini before serving.

Creamy Crockpot Ranch Potatoes

2 pounds small red potatoes, quartered

8 ounces cream cheese, softened

1 envelope buttermilk ranch dressing mix

1 can cream of potato soup

1/2 cup milk

Place potatoes in crockpot. Combine cream cheese and dressing mix; add soup and blend well. Pour mixture over potatoes and mix completely. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.