Baked Asparagus

1 pound asparagus, fresh and trimmed

1/8 tsp garlic slat

1/8 tsp pepper

1/4 cup melted butter

Preheat oven to 350.  Place asparagus in shallow baking dish without overlapping.  Lightly coat with melted butter; season with garlic salt and pepper.  Bake until tender, about 8-12 minutes.

Serves 4

Bacon Tomato Bake

1 1/4 cups bisquick

1/4 cup grated parmesan cheese

1/2 cup water

1/2 pound bacon, cooked and crumbled

1/2 large onion, thinly sliced

3 Tbsp chopped fresh cilantro or parsley

1/4 tsp cayenne pepper

1 large tomato, cut into 6 slices

1 cup shredded cheddar cheese

Heat oven to 400.  Generously grease bottom and sides of 9 inch square pan with shortening.  In bowl, stir bisquick mix, parmesan cheese, and water until moistened; spread in bottom of pan.  Bake 12 minutes.  In another bowl, mix bacon, onion, 3 Tbsp cilantro and cayenne; sprinkle over partially baked dough.  Place tomato slices on bacon mixture.  Sprinkle with cheddar cheese.  Bake uncovered 15-20 minutes or until edges are golden and cheese is melted.  Cool slightly, about 5 minutes.  Serve warm.

Serves 6

Bacon Cornbread

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

1/4 cup vegetable oil

1 1/2 cups buttermilk

4 slices bacon, crisply cooked and crumbled

2 tsp baking powder

1 tsp sugar

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

Heat oven to 450.  Grease round pan.  Stir together all ingredients; beat vigorously 30 seconds.  Pour into pan.  Bake 25-30 minutes or until golden brown.  Serve warm.

Bacon and Baked Potato Soup

1 Tbsp butter

1/4 cup chopped onion

1/4 cup chopped celery

1 can chicken broth

1 1/4 cups milk

2 baking potatoes, baked, cut into 1/2 inch cubes

1/4 tsp salt

1/8 tsp pepper

8 slices bacon, crisply cooked and crumbled

3/4 cup cheddar cheese

2 Tbsp green onion slices

1/4 cup sour cream

Melt butter in dutch oven.  Add onion and celery; cook and stir until crisp-tender.  Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.  Slightly crush potatoes with back of spoon.  Reduce heat to medium-low; simmer 5 minutes, stirring frequently.  Add bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly. 

Serves 6

Backpacker Bars

1 1/2 cups Golden Grahams cereal

1/2 tsp baking powder

1/2 tsp salt

1 cup chopped peanuts

1 cup (6 oz) semisweet chocolate chips

3/4 cup plus 2 Tbsp oats (quick cooking or old fashioned)

3/4 cup sugar

3/4 cup brown sugar

3/4 cup butter, softened

1 tsp vanilla

2 eggs

1 1/2 cups all purpose flour

1 tsp baking soda

Preheat oven to 350.  Crush cereal.  Mix sugars, butter, vanilla and eggs.  Stir in flour, cereal, 3/4 cup oats, baking soda, and baking powder, and salt.  Stir in 3/4 cup chopped peanuts and 2/3 cup chocolate chips.  Spread in greased 13x9 pan.  Sprinkle with 1/4 cup of peanuts, 1/3 cup chocolate chips, and 2 Tbsp oats.  Bake 25-30 minutes or until golden brown.

Au Gratin Taco Bake

1 pound hamburger, cooked

1 pkg au gratin potatoes

1 can whole kernel corn, undrained

1 can stewed tomatoes

3/4 cup milk

1/2 cup water

2 Tbsp taco seasoning

1 cup (4 oz) shredded cheddar cheese

Stir potatoes and contents of sauce mix into cooked and drained meat.  Stir in corn, tomatoes, milk, water, and taco seasoning.  Transfer to a greased 2 quart baking dish.  Cover and bake at 350 for 65-70 minutes.  Sprinkle with cheese.  Bake, uncovered for 5 minutes.

Serves 4

Au Gratin Potatoes

1 Tbsp butter

1 onion, thinly sliced

2 Tbsp all purpose flour

2 cups milk

2 pounds uncooked Yukon gold potatoes, thinly sliced

1 cup shredded cheddar cheese

1 tsp salt

1/4 tsp pepper

Preheat oven to 375.  Coat a 2 quart covered dish with cooking spray.  Melt butter in skillet.  Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes.  Stir in flour; add milk slowly, stirring constantly.  Add potatoes and stir to mix.  Bring to a boil.  Stir in 3/4 cup of cheese, salt and pepper.  Pour mix into dish and level out surface.  Bake for 1 hour, uncovered.  Cover and bake until potatoes are fork tender, about 20 minutes more.  Change temperature to broil.  Sprinkle rest of cheese over potatoes.  Broil 6 inches from heating element until cheese is golden brown.

Serves 8

Asparagus Chicken and Penne Pasta

16 oz pkg dry penne pasta

2 Tbsp olive oil

3/4 pound chicken, chunked

4 cloves garlic

12 oz asparagus, trimmed and cut into 1 inch pieces

1 tsp crushed red pepper flakes

Salt and pepper to taste

1/2 cup grated Parmesan Cheese

Cook pasta.  Heat 1 Tbsp oil in skillet.  Saute chicken till firm and cooked; remove from pan.  Add remaining tbsp of oil to skillet.  Cook and stir garlic, asparagus, and red pepper flakes in oil.  Toss pasta with chicken and asparagus mix.  Sprinkle with parmesan cheese.

Serves 8

Asian Spiced Nuts

2 Tbsp Catalina dressing

1 Tbsp soy sauce

2 tsp cayenne pepper

4 cups mixed nuts

Preheat oven to 350.  Combine dressing, soy sauce and pepper.  Pour over nuts; toss to coat.  Spread evenly into 15x10 inch baking pan.  Bake 10-12 minutes or until lightly browned, stirring after 6 minutes.  Cool completely

Serves 16

Asian Honey BBQ Chicken Drummettes

1 cup Honey Barbecue sauce

4 1/2 tsp soy sauce

1/2 tsp ground ginger

1/4 tsp garlic powder

16 chicken drummettes (about 1 1/2 pounds)

Preheat greased grill to medium heat.  Mix barbecue sauce, soy sauce, ginger and garlic powder.  Grill chicken 15 minutes or until cooked through, turning and brushing occasionally with the barbecue sauce mixture.  Serve with additional barbecue sauce, if desired.

Serves 8