Baked Veggie Chips

We all like potato chips.  We all know they're not good for us.  And yet, that crunchy, salty goodness lures us in.  Well, these are slightly better for you than store-bought potato chips, and you can adjust the mixture to have more of the veggies you want.  Please note that the amount of oil, cheese, and herbs here is per pound of veggies,not per kind of veggies.

Baked Veggie Chips

Per pound of veggies: 
1 tbsp. Oil
1 tbsp. Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Garlic powder
1/4 tsp. Oregano
1/8 tsp. Pepper

Slice veggies 1/8" thick. Place in sealable container and drizzle with oil. Sprinkle on cheese and spices and toss to coat. Arrange in a single layer on a lined cookie sheet. Bake at 375 degrees, turning once.

Baking times are as follows:

Beets = 18 minutes per side
Sweet Potatoes = 16 minutes per side
Potatoes = 14 minutes per side
Parsnips = 12 minutes per side

Baked Rotini and Ham Casserole

Casseroles are the ultimate comfort food for Midwesterners like us.  Even though we don't live in the Midwest anymore, they conjure up long winter evenings spent indoors while the wind and snow howl outside, church potlucks, and family reunions.

Baked Rotini and Ham Casserole

1 can Cream of Celery soup
1 1/4 cups Milk
2 cups Rotini -- cooked according to package
1 1/2 cups Shredded mozzarella
2 cups French fried onions
1 cup Ham pieces
1 Roma tomato -- chopped
1/2 cup Frozen peas -- thawed

In a large bowl, combine soup and milk. Stir in pasta, 1 cup cheese, 1 cup onions, ham, tomato, and peas. Pour into a 2-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining onions and cheese. Bake until cheese is melted.

Deviled Eggs with Onions

A very traditional-tasting recipe for deviled eggs.  

6 Eggs -- hardboiled and peeled
3 tbsp. Mayo
1/2 tbsp. Onion soup mix
1/2 tbsp. Brown mustard
2 tbsp. Sour cream
2 tbsp. Green onions -- minced

Halve eggs lengthwise. Pop out yolks and mix with remaining ingredients in a ziplock bag until smooth. Snip off a corner and pipe into eggs.

Baked Monte Cristos

Because these are baked instead of fried, they are ever-so-slightly better for you than the usual Monte Cristo sandwiches.  And I admit it -- I mostly like these for the name.  The Count of Monte Cristo is my second-favorite book.

Baked Monte Cristos

12 Slices Bread
6 slices Ham
6 slices Turkey
6 slices Processed Swiss
3 Eggs -- beaten
3/4  cup Milk
1/4  tsp. Salt
3 cups Rice Krispies -- crushed
2/3 cup Sour cream
1/3 cup Strawberry Jam
Mayonnaise
Mustard

Spread mayo on six slices of bread; top with ham, cheese, and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and salt. Dip each sandwich in egg mix and then in the cereal. Line a cookie sheet with greased tinfoil. Arrange sandwiches on cookie sheet. Bake at 425 degrees for 7 minutes. Turn and bake 5 minutes more. Combine sour cream and jam; serve as a dipping sauce.

Bacon Bread

Mmmm, bacon!  Mmmm, bread!  Combine the two for a decidedly non-healthy treat.

Bacon Bread

12 slices Bacon -- cooked and crumbled
2 tubes (12 oz.) Buttermilk biscuits
2 cups Shredded Mozzarella
1 packet Italian dressing mix

Cut each biscuit into quarters. Place half of the pieces in a greased bundt pan. In a large bowl, mix bacon, mozzarella, and dressing mix. Spoon half of bacon mix over biscuit pieces. Top with remaining biscuits and cover with remaining bacon mix. Bake at 375 degrees for 25 minutes. Cool for five minutes before inverting onto a serving plate.

Bacon and Tomato Penne

The easiest way to chop uncooked bacon is to cut it up with a scissors.  I thank the movie Dead Again and my best friend Deb for teaching me that!

Bacon and Tomato Penne

8 slices Bacon -- chopped
1 large Roma Tomato -- chunked
1 8 oz. tub Chive and Onion cream cheese
1 cup Milk
1/2  cup Parmesan
1 tsp. Salt
1 lb. Penne Rigate -- cooked according to package

Fry bacon in a large skillet until crisp; drain fat. Add tomatoes. Stir in all but pasta. Cook and stir until hot and bubbly. Stir in pasta.

Avocado Pasta Salad

It can be hard to pick a good avocado.  My rule is that it needs to be almost totally dark green, and if you squeeze it, it should give a little, but not be mushy under the skin.

Avocado Pasta Salad

1 lb. Penne rigate -- cooked and rinsed
1 cup Italian dressing
4 oz. Crumbled Feta
2 cups Chicken pieces
3 Green onions -- sliced
1 Apple -- chopped
2 Avocados -- peeled and sliced
3/4 cup Walnuts -- chopped

 Combine all ingredients in a large salad bowl.