Twice-Baked Sweet Potatoes.....

I made these for the first time tonight. My husband told me prior to making them that he doesn't like sweet potatoes. These changed his mind! They were really easy and tasted great...Enjoy!!

Twice-Baked Potatoes
Kraft Food and Family Magazine

2 Large sweet potatoes
2 oz. Neufchatel cheese, Cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup pecan pieces (I didn't have these so I left them out)

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil lined baking pan. Bake 30-35 minutes or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes. Mash until blended.

Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

Southwestern Veggie Wraps

1 small onion, diced
1 clove garlic, minced (or you could substitute with garlic powder)
1 TB olive oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 c. fresh/frozen corn, thawed
1 medium red pepper, chopped
1 coarsely chopped zucchini
2/3 c. + 2 TB water, divided
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. pepper
1 tsp. cornstarch
flour tortillas
salsa
sour cream

In a large non-stick skillet, saute onion and garlic in oil until tender. (If using garlic powder wait to add with other spices).

Stir in beans, corn, red pepper, zucchini, 2/3 c. water, chili powder, salt, oregano, cumin, and pepper. Bring to a boil. Reduce heat. Simmer, uncovered for 10-15 minutes or until most of the liquid is evaporated.

Combine cornstarch and 2 TB water until smooth, stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened.

Spoon about 2/3 c. down the center of each tortilla. Top with salsa and sour cream. Roll up. 6 servings.

Butternut Squash

I have 2 ways of cooking this. It is one of our favorite vegetables.

Oven:
Cut squash in half length wise and scoop out seeds (like a pumpkin).
Place halves , cut side up, in baking dish. Sprinkle with salt and pepper. Dot with margarine or butter. (Especially get it into the depression where the seeds were. Pour water into dish until 1/4 in. deep. Cover and bake 400 deg oven 30-40 min. 350 deg oven 40 min. or 325 deg oven for 45 min.

Microwave:
Pierce squash several times with knife and microwave for 4-6 minutes. Cool slightly. Cut in half and remove seeds. Arrange halves cut side down on plate. Cover and microwave 5-8 minutes or until squash is tender.

After the squash is cooked scoop out insides from rind. Insides should be fork tender and mashable. Add salt pepper, and lots of butter. Mash. I sometimes use brown sugar instead of salt and pepper.

If squash is not tender enough stick back into microwave until tender.

Garlic Carrots (Reply to Veggie Request)

I don't have a picture because I haven't made it super recently, but wanted to post this for you (and anyone else interested). These are super easy and taste very yummy! A great way to jazz up basic cooked carrots. I got it years ago from a Quick Cooking magazine and have made them several times.

1 lb. baby carrots
2 garlic cloves, minced
2 TBSP olive or vegi oil (I use olive)
1/4 cup hot water
1/2 tsp salt
1/4 tsp dried thyme
dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

Enjoy!

Veggie Requests

By now many of you know of my aversion to vegetables. Since Rich is starting this Healthy Competition with Katie again I thought I'd ask for your favorite veggie recipes so that I can help him out.

Crispy Oven-Roasted Potatoes

Do you ever get those little sets of recipe cards in the mail asking for money and then they will send you more? I have too- of course I keep the cards and do not send money. This recipe is a variation from one of those cards. It is a very simple side dish that goes with many things.

6 medium red potatoes- scrubbed and dried.
2 TBSP olive oil
2 TBSP Dijon mustard
1 "cap full" Mrs Dash Garlic and Herb seasoning
OR- (the original recipe says 1 tsp dried rosemary, 1/2 tsp garlic salt, 1/2 tsp pepper)- I went
to make this one night but had not rosemary and thought to try the Mrs Dash- we like it better with it!

Preheat oven to 400 deg. Coat a large shallow baking dish with nonstick cooking spray.

Combine olive oil, mustard and seasonings in a large bowl and mix well

Cut potatoes into wedges- add to seasoning mixture and toss to coat. Spread wedges in a single layer, 1/4 in. apart, in baking dish. Bake, turning occasionally until evenly browned, tender and crisp- about 30 minutes (or longer depending on desired crispiness)- can be broiled the last few minutes if desired. Very good! Enjoy!

Cheesy Baked Cauliflower

I know there is already a cauliflower recipe on here, but here is a little different version.

Ingredients

1 head cauliflower
1/4 cup butter, cut into pieces
1 tablespoon mayonnaise
1 tablespoon prepared dijon mustard

1/2 cup grated Parmesan cheese

Directions

Steam whole head of cauliflower for until it is cooked the way you like to eat it. Drain and place on a pie plate.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine mayonnaise, mustard, and parmesean cheese; spread the mixture over cauliflower and dot with pats of butter.
Bake at 375 degrees F uncovered, for about 30 minutes, or until the cheese is brown.

My children ask for seconds on this

grilled asparagus

This is really simple. Just put your asparagus in a zip lock bag, pour in some olive oil, and salt to taste. Shake until everything is coated. Throw on the grill for 5 minutes, turning every minute or so.

We tried this for the first time yesterday and everyone loved it.

*I've also read that after grilling you can sprinkle with grated Parmesan. Sounds good... we'll have to try that next time.

7 Layer Salad

This yummy recipe is from my step-mother-in-law. She is asked to make it at just about all family gatherings. I started making it for my family and they request it from me frequently, including for Easter dinner today. It makes a very large bowl, but can easily be scaled down. Also, the dressing makes quite a bit- which our families like it that way. If you prefer less dressing, simply scale down as desired.


Dressing:
1 cup Hellman's Mayo (regular or light)
1 cup sour cream (regular or light)
1 Tbsp. prepared yellow mustard

Mix together and put on bottom of a very large bowl. Add the following ingredients on top of the dressing as follows:

frozen peas (about 1/2 bag)
1 green pepper, chopped
2 bundles green onion, chopped
celery- a few stalks, chopped
2 heads lettuce (any type- I prefer romaine)-torn
2 cups shredded cheddar cheese
1 lb. bacon, cooked crisp and crumbled

Right before serving, toss with salad tools to mix veggies and dressing together. It looks prettier before tossed, but tastes excellent after it is tossed! Enjoy!

Cheesy Dijon Cauliflower

Even my friends who don't like cauliflower enjoy this recipe. Of course they say that to the cook, right? Actually, they even request it when they come visit. Having said that, I still think you can taste the cauliflower...sorry Jeanine. But it is delicious.

1 1/2 Cup Grated Cheddar
1 Cup Mayo
1 Tbs Dijon Mustard
1 Head of Cualiflower

Chop and cook cauliflower. (I cook it about 5 min, covered in the microwave.) Mix remaining ingredients. Cover cauliflower with cheese mixture. Cook in microwave about 2 more min, until cheese is melted.

DIVINE!