Roasted Yellow Squash

Three Small Yellow Squash sliced medium/thin
I red pepper sliced and each slice cut into thirds
Tomato Pesto (comes in a jar)
some olive oil
salt and pepper

Spray a 9 by 13 pan with cooking spray
put vegetables in and toss with the pesto and
olive oil and salt and pepper

slow roast at 400 degrees until vegetables are tender

DELICIOUS!!!!

Macaroni and Cheese

I found this recipe in a magazine in the early l970's.  It was either FAMILY CIRCLE or WOMAN'S DAY.  I just looked around the internet and while I found a lot of mac and cheese recipes calling for Velveeta, I did not find this one.  It is SO easy!

one half pound cooked elbow macaroni (or any kind of macaroni)
one small carton of sour cream
one stick of butter (I only use a half a stick)
a half a pound of Velveeta cheese cubed
1/2 tsp pepper

This can easily be doubled

put it all into a greased casserole, stir together and bake at 375 degrees for a half an hour
I usually add a small amount of some other cheese to the regular ingredients.
Make sure you don't use TOO MUCH pasta or it will not be creamy.

Baked Rosti Potatoes (from Family and Food magazine)

2 tablespoons oil
2 (20 ounce) packages hash browns (refrigerated kind and shredded)
1 1/2 cups cheddar cheese, Shredded
1/2 cup flour
1 small onion, grated
1/2 teaspoon black pepper
1 egg, beaten
Directions:

1
HEAT oven to 400ºF.
2
BRUSH oil onto bottom and up sides of 13x9-inch baking dish.
3
Combine all remaining ingredients except egg.
4
Add egg; mix lightly.
5
Press onto bottom of baking dish.
6
BAKE 55 minute to 1 hour or until golden brown.
7
LET stand 10 minute before cutting to serve.

kinda bland, I might try this recipe after I figure out a good way to make it more tasty.

Healthy Cookies

I saw this on Sharon Murray's facebook............and tried it last night.  I only had two bananas so I substituted a carton of Greek yogurt for the third banana, also used regular milk.  Delicious!  And oh so quick  and easy.  I decided to make them at 7:30 and was eating one at 8:00 p.m. last night.

Corned Beef and Cabbage and mustard sauces

Apparently, I didn't blog last years corned beef and cabbage, so I had to start from scratch this year.

I cut one onion into wedges, one chopped apple, cut several carrots into three inch pieces, the same with celery and put on the bottom of the crockpot. Then I put the corned beef (fat side up) on top of that and prepared the liquid:

one can of beef broth with a little bit of brown sugar and a bit of balsamic vineger stirred into it. Poured this over the meat, and sprinkled some garlic pepper on top of the meat.

All morning in the crockpot on LOW.    When I got home around 1:30, I put the cabbage on top and salted and peppered it, and turned the crockpot to high.

made these two sauces

1/4
cup applesauce
2
tablespoons Dijon mustard

and

1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
combine sour cream, mayonnaise, mustard and horseradish; mix well.

and also made a gravy.  EVERYTHING WAS DELICIOUS!  including the cornbread that I forgot was sitting in the oven.......it got a bit dried out but was good.

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
.