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.

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.

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!

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.