Cheddar Twice-Baked Potatoes

These are SO good served with steak or grilled chicken!!

6 large baking potatoes
8 T. butter, divided
1/4 lb bacon, diced
3 green onions, diced
1/2 C. milk
1 egg
1/2 t. salt
1/8 t. white pepper
1 C. cheese, shredded

Scrub & pierce potatoes. Rub each with 1 t. butter. Place on baking sheet. Bake at 375 degrees for 1 hr or until tender.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. drain. reserving 1 T drippings. In the drippings, saute onion until tender, set aside.
When potatoes are cool enough to handle, cut a thin slice off the top & discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt & pepper. Stir in the cheese, bacon & onion.
Spoon into the potato shells. Place in a 9X13 pan & bake at 375 degrees for 20-25 minutes or until heated through.

Strawberry Spinach Salad

1 bag of fresh baby spinach
1/2 lb. strawberries, sliced
Dressing:
1 lemon, juiced
1 t. poppy seeds
2 T. white wine vinegar
1/3 c. sugar
1 T. oil
1/2 t. lemon zest

Pour spinach in a bowl. Add sliced strawberries. Mix dressing ingredients & pour over salad. Only add dressing when ready to serve, otherwise it will turn soggy. My kids love this salad!

Zucchini Delight

4 medium zucchini (or summer squash) sliced 1/4"-1/2" thick
1/2 c. diced onion
1 c. frozen corn (or 1 15 oz. can of corn)
1/2 can diced green chiles (or 1 jalepeno, chopped)
1 qt. stewed tomatoes, drained (or 1 tomato, choppped)
2 T. butter
1/2 t. black pepper
1/2 t. seasoning salt
1 c. monterey jack cheese (I use whatever I have on hand, usually cheddar)

In 9X13 pan, layer slices of zucchini. Top with onion, corn, chiles, tomatoes & dot with butter. Season with pepper & seasoning salt. Bake covered with foil at 350 degrees for 20-25 minutes or until zucchini is tender. You may need to drain some of the liquid off before sprinkling with the cheese. Bake until melted.

Green Chile Rice

1 can cream of celery or chicken soup

1 c. sour cream

1 can diced green chiles

1 c. shredded cheese

1 1/2 c. uncooked instant rice

In a bowl, combine the soup, sour cream, chiles & cheese. Stir in rice. Transfer to a greased shallow 1 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until rice in tender. Yield: 4-6 servings

*I usually double this because we like leftovers. Great with Fajitas.

Brown Sugar Carrots

1 lb. baby carrots
1-2 T. butter
1-2 T. brown sugar

Steam carrots until tender. Turn off heat & drain water. Add butter & brown sugar to carrots. Place lid on pan & let melt. Stir together to coat & Serve! This in one way my kids WILL eat cooked carrots!

Calico Beans

1 lb. bacon, cooked & crumbled (set aside)
1 lb. hamburger
1 onion
1 can baby butter beans,drained
1 large can baked beans
1 can red kidney beans, drained
Sauce:
1 c. Ketchup
1/2 c. brown sugar
1 T worchestershire sauce
1 T. liquid smoke
1 T. vinegar

Cook hamburger & onion until done. Put in crock pot. Add beans. Mix sauce together & add to beans. Stir well. Heat in crock pot on low 3-4 hours. When done, sprinkle with bacon to keep it crispy.

Cheesy Potato Casserole

5 large potatoes,peeled & sliced into 1/4" slices
3 T. margarine or butter, melted
1 can cream of chicken soup
1 c. sour cream
1 c. milk
3 T. finely chopped green onions
3/4 c. shredded sharp cheese
3/4 c. corn flake crumbs
2 T. margarine, melted
3 T. parmesan

Boil potato slices until tender. Place in greased 9X13 pan. Pour 3 T. melted margarine or butter over potatoes, mix soup, sour cream, milk, onions & cheese. Pour over potatoes (I like to mix it together a little bit) Mix corn flake crumbs, parmesan & 2 T. margarine. Sprinkle over top of potatoes. Bake at 325 degrees for 30 minutes. Yield: 8-10 servings

Lemon Pepper Green Beans

INGREDIENTS:
1 pound fresh or frozen green beans,
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper

DIRECTIONS:
1. Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

Garlic Mashed Red Potatoes

INGREDIENTS:
2 pounds small red potatoes, quartered
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
1/2 t. garlic powder
salt to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl or mixer.
2. Add butter, milk, sour cream & salt to potatoes. Mash together until smooth and creamy.