Tomato Vegetable Casserole

Tried this and loved it. We don't like zucchini so we used butternut squash instead. Not often you find a genuinely delicious and healthy recipe.
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Magic in the Middle cookies.

So I have to admit I'm just cut and pasting from a friends blog, but when I tried these I had to share the wealth. Some of the best cookies ever hands down.

Ingredients
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (i used regular)
1 cup creamy peanut butter, divided (use skippy)
1 tsp. vanilla
1 large egg
3/4 cup powdered sugar
Directions
Preheat oven to 375. Whisk together first 4 ingredients in a medium-size bowl. In a separate bowl, beat together both sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1 inch) balls.
Break off about 1 Tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
Dip top of each cookie in sugar and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.
Bake cookies at 375 for 7 - 9 minutes until set. Let cool on wire rack.

Mississippi Mud Brownies

These get get all the great eatery sound when I serve them.

Brownies-
6 ounces unsweetened chocolate
16 tablespoons unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 teas. salt
3 cups sugar
5 large eggs
3/4 cup chopped pecan or chocolat chips

Topping-
3/4 cup marshmallow creme
1/4 cup semisweet chocolate chips
2 teaspoons vegetable oil

1. Adjust oven rack to middle and heat over to 325. Line 13x9 inch baking pan with foil, allowing excess to overhang edges. Spray foil with cooking spray.
2. Melt chocolate and butter together in microwave; cool slightly. Combing cocoa, flour, and salt in bowl. Whisk sugar and eggs in separtae bowl, then whisk in chocolate mixture. Stir flour mixture into chocolate mixture until no streaks of flour remain. Fold in pecans or chocolate chips and scrape batter evenly into prepared pan. Bake until toothpick comes out with a few attached wet crumbs. Recipe say about 35 minutes, but mine took 45-50. Transfer to wire rack.
3. For the topping: Spoon marshmallow creme over hot brownies and let sit until softened, bout 1 minute. Meanwhile microwave chocolate chips and oil in bowl until smooth. Following photo spread marshmallow creme evenly over brownies and then drizzle with chocolate. Cool brownies at least 2 hours. Using over foil overhang, lift brownies from pan and cut and serve.