Garlic & Herb Red and Sweet Potatoes

10 small red potatoes

1 medium sized sweet potato

1 medium yellow onion

1/3 cup olive oil

2 Tbsp Lawry Salt

2 Tbsp Minced Garlic

2 Tbsp Parsley

1 tsp Salt

1 tsp Pepper

Cut potatoes, onions, and sweet potatoes into medium size chunks and dump in a bowl

Pour olive oil over potatoes, onions, and sweet potatoes

Pour spices onto p,o,&sp and mix, mix, mix until fully covered

Spread in a roasting pan or baking sheet and bake at 450 for an hour, stirring every so often to that each side of potatoes get cooked. Yummy!

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.

Apple Galette

A Galette (gah-leht) is a french dish that is much like a tart, only free formed. I made one last night with some of my FRESHLY PICKED APPLES and it seemed to be a total hit amongst my friends. It was fairly easy, fairly quick, and, as my brother would say, it was REDICULICIOUS.

Crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup chilled butter
2 Tbsp ice water

Filling:
Between 5-8 peeled, cored, sliced apples
1/4 cup sugar
1 Tbsp cinnamon
1 Tbsp flour

Topper:
1 egg yolk
1 Tbsp butter
1 tsp cinnamon/sugar mixture

Mix together flour and salt thoroughly and then cut in butter one tablespoon at a time until the flour/butter mixture looks like there are pea sized chunks throughout (using a KitchenAid or food processor is easiest but you can easily use a nice strong fork to cut in the butter). Then add the ice water a few teaspoons at a time until you have a nice, smooth dough.

Roll out the dough into a round shape on a floured surface.

After your apples are peeled, cored, and sliced into apple-pie-style pieces, throw them in a bowl with the sugar, cinnamon, and flour and mix by hand until all the apple pieces are covered. Pour your apples onto the center of your pastry dough and fold outer edges toward the center.

Brush egg yolk over the folded edges, pour 1 Tbsp butter over apples peaking out of the center, and lightly sprinkle cinnamon and sugar over the top of it all.

Bake on a greased cookie sheet at 400 degrees for 35-45 minutes or until the crush has browned and the apples are bubbly. It's delicious! Eat warm with a dolop of ice cream! Enjoy!

Black Eye Pea Salsa

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2-3 large tomatoes (about 3 cups)

1 bunch green onions (about 1 cup)

1 bunch cilantro (about 1 1/2 cups)

1 can sweet corn peas (about 1 1/2 cups)

1 can black eye peas (about 1 1/2 cups)

2-3 large avocados (about 3 cups)

1 package Good Seasonings Italian Dressing powder

Tortilla chips (to serve)

Dice/chop tomatoes, green onions, and cilantro fairly small.

Drain corn and black eye peas.

In a large bowl combine diced tomatoes, chopped green onions, cilantro, corn, and peas.

In another small bowl mix the Good Seasonings Italian dressing according to directions on package.

Pour dressing over tomatoe/onions/cilantro/corn/pea mixture.

Just before serving slice and cube avocados and add to mixture.

Serve with tortilla chips.

(For a lower fat version, save the juice from the black eye peas and use it in making the Italian dressing instead of using oil)

--Recipe submitted by Christine Gibb

Myra's Potato Cheese Soup

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3 cups diced potatoes

1/2 cup diced celery

1/2 cup diced onion

1 1/2 cups water

1 Tbsp chicken-flavored gravy base

(or 2 chicken bouillon cubes)

1/4 tsp salt

2 cups milk

1 cup sour cream (8 oz)

3 Tbsp or more flour (for thickening)

In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.

Add 1 cup milk. Heat thoroughly.

In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.

Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.

Add grated cheese on top and serve hot with bread or crackers.

--Recipe submitted by Mindy Grover

Easy Parmesan Dinner Rolls

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10 Rhodes Rolls thawed but still cold
1/2 cup butter (melted)
1/2 cup parmesan cheese
1 Tbsp parsley flakes
1 tsp garlic salt

In a shallow baking dish combine parmesan cheese, parsley, and garlic salt.

Coat the Rhodes rolls evenly in melted butter and then roll buttered rolls through dry herb mixture.

Bake at 375 for 10-15 minutes
--Recipe Submitted by Kim Sharpe

Strawberry Salad

1/2 part spinach
1/4 part romain lettuce
1/4 part red leaf lettuce
1/2-1 cup sliced strawberries
Grated swiss cheese
1 bag slivered or sliced candied almonds
Green Onions (optional)

To candy almonds:
1/2 cup sugar
1/2 cup water
Combine sugar and water with almonds over medium to high heat until the moisture is gone and almonds are golden brown. Cool immediately.

Dressing:
2 cups strawberries
1/3 cup sugar
1/3 cup oil
2 Tbsp cider vinegar
1-2 Tbsp poppyseeds
--Recipe submitted by Lindsey Bingham

Cheese Biscuits

http://www.recipetips.com/images/recipe/bread/cheese_biscuits.jpg

2 1/4 cups Bisquick

2/3 cup milk

3/4 cup shredded cheese

1 tsp parsley flakes

4 Tbsp butter (melted)

1/4 tsp garlic powder

Blend bisquick and milk in mixing bowl and stir in cheese and parsley flakes. For each bisquit, measure 2-3 Tbsp batter and drop on ungreased baking sheet.

Bake for 8-10 minutes.

Stir butter and garlic powder and brush on hot biscuits after pulling them out of the oven.

--Recipe submitted by Kim Rodela

Zucchini Casserole

http://www.cookingwithpauladeen.com/images/recipe/standard/f_fresh_zucchini_casserole.jpg

6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon

Classic Pumpkin Pie

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10 oz prepared pie pastry crust

2 lbs pumpkin seeded

2/3 cup light brown sugar

2 pieces of chrystallized ginger from a jar (chopped)

1 tsp cinnamon

2 eggs well beaten

2/3 cup cream

Bake pumpkin in a shallow dish with water in it until softened like other winter squash. Mash pumpkin and let cool. When cool, combine with other ingredients until smooth. Pour into pie crust.

Bake at 350 degrees for 30 minutes or until the pie is slightly wobbly in the middle

Serve warm (or cold) with whipped cream or ice cream on top

--Recipe submitted by Jeanna Farrew

Easy Noodle Salad

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1 package Garden Rotini Pasta

1 can olives

1 cup broccoli florettes

1 cup cherry or chopped tomatoes

1 cup cheese cubes

1/2 cup Italian Dressing

(You can substitute any vegetables in if desired)

--Recipe submitted by Maria Rasmussen

Quick Cherry Cheesecake

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1-8 oz package cream cheese

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Blend ingredients together until smooth.

Pour into premade graham cracker crust

Top with 1 can cherry pie filling

Refridgerate until set and eat cold

--Recipe Submitted by Kim Sharpe

Pumpkin/Sweet Potato Cornbread

This cornbread is deliciously moist and even gluten free

3 large eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato/pumpkin puree

3/4 cup packed brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

A pinch of Pumpkin Pie Spice or Cloves

1 cup cornmeal

1 cup flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp salt added

1/2 teaspoon baking powder

Preheat the oven to 350 degrees

Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.

In a large mixing bowl, whisk the eggs until frothy, and add the oil; whisk to combine. Add the sweet potato/pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.In a separate mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and sea salt.
Add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes or so until the cornbread is firm and golden.
Cool the cornbread in the pan.
Serve slightly warm, if desired.

Makes 8 servings.