Roasted Sweet Potatoes and Pineapple

2 lb. sweet potatoes (about 4), peeled, cut into 3/4-inch chunks
3 cups fresh pineapple chunks (3/4 inch)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup packed brown sugar
1 Tbsp. butter, melted

Make It

Heat oven to 400ºF. Combine potatoes and pineapple in large bowl. Mix remaining ingredients. Add to potato mixture; toss to coat.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min. 

SLOW COOKER PORK CASSOULET

I found this recipe in an old FOOD AND FAMILY magazine that was in the waiting room at the doctors office

PORK CASSOULET in the Crockpot

1

one lb.  boneless pork shoulder, cut into 1-1/2-inch chunks

 1/2lb.  Italian sausage, crumbled

1 can  (14.5 oz.) diced tomatoes, drained

1

large  onion, chopped

2

stalks  celery, sliced

2

Tbsp.  tomato paste  (I substituted some ketchup)

4

cloves  garlic, minced

2

tsp.  herbes de Provence (can't find this here, so I used one packet of Sazon Goya and some Mrs. Dash

2

cans  (15.5 oz. each) great Northern beans, rinsed

4

slices  OSCAR MAYER Bacon (substituted turkey bacon, about 7 slices)

1/4

cup  KRAFT Grated Parmesan Cheese

COMBINE all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).

ADD beans to ingredients in slow cooker; cook, covered, on HIGH 15 min. or until heated through. Meanwhile, cook bacon until crisp; drain.

Crumble bacon over ingredients in slow cooker, along with the cheese.

CRUMBLE bacon; sprinkle over ingredients in slow cooker along with the cheese
.

Another Idea for Asparagus

I took half a package of Aldi's thin asparagus, washed it and broke off the woody ends.
Spread on a sheet of alum. foil on a cookie sheet along with some sliced tomatoes.   Sprayed some garlic juice on top, sprinkled some garlic pepper and some parm cheese on next and put into 425 oven and roasted.  About half way through, I drizzled some olive oil on top and stirred to make sure each piece of asp. got some.  Finished roasting until crisp tender.   DELICIOUS!!!

BETTY's SCALLOPED CORN

My friend Betty told me about the scalloped corn she makes for her family at holiday time.

step one: break four eggs into a bowl and beat them with a hand mixer
step two:  use either crushed saltines or tear several slices of white bread into small pieces
               put them into the eggs and allow to soak
step three:  into large mixing bowl, put two cans of creamed corn, with a little bit of milk, a couple
                 of teaspoons of sugar and a dash of salt.
step four:  stir the egg mixture into the creamed corn
step five:   pour mixture into greased 8 or 9 inch square pan
bake at 375 until bubbly and browned on top:  about 40 minutes


I didn't have any saltines (which I will use  next time), but I had some oyster crackers which I crushed up, it did not seem like enough so I tore apart one slice of white bread.

THIS IS DELICIOUS!!!!!

Pear (mostly) Salad

one fresh pair cut up
one individual serving cup of mandarin oranges (drained)
chopped onion
chopped sweet pepper
one small tomato (seeds removed) cut up
some bread and butter relish  (drained)

put all ingredients into bowl and add some
KEN'S LIGHT OPTIONS Sweet Vidalia Onion Vinagrette



VERY GOOD!!!!!

Grilled Asparagus and Poached Eggs

http://whatscookingamerica.net/Vegetables/AsparagusEgg.htm

Baked Rice Pudding

I  hate the thought of something simmering on the top of my stove, and maybe I forget about it.........so I decided to look online and see if I could find a recipe for BAKED rice pudding.   I found several, most insisted that you start with fully cooked rice, unfortunately, I thought I would be able to just throw everything into a casserole dish and bake!  Anyways, here is the recipe I chose:  
1 cup cooked rice (I used minute rice and actually used a bit more than one cup)
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg ( think I forgot to put this in

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

This is the picture from the website!  I used a round casserole dish.