Rosemary Garlic Red Potatoes

Ingredients:
2 lbs. medium-sized red potatoes
2 Tbsp. extra-virgin olive oil (may need more or less depending on size of potatoes)
garlic (I did a few squeezes if my garlic in a tube... about 5 cloves worth?)
1 tsp. dried rosemary


Directions:
Preheat oven to 350 degrees F. Scrub, dry, and cut potatoes into eighths. (Cut each in half, then into quarters) Add to bowl with the rest of the ingredients and toss. Lay in a single layer baking sheet lined with foil and bake for 30-45 minutes.


Result:
Wish I had taken a better photo, but these are delish!

Mexican Meatloaf Minis

Ingredients:
1 lb. ground beef
1 small onion, finely chopped
10 Ritz crackers (or similar), finely crushed
1 egg
1 tsp. chili powder
1 tsp. cumin
1 1/2 c. Mexican style shredded cheese, divided
1 c. salsa, divided

Directions:
Preheat oven to 400ºF. Mix first 6 ingredients with 1 cup of the shredded cheese and 1/2 cup salsa. Spray muffin tin with cooking spray, then press mixture evenly into 12 muffin cups.. Use the back of a measuring spoon to make an indentation in center of each. Bake for 20-25 minutes. Top with remaining salsa and cheese and bake 3-5 minutes longer, or until cheese is melted.

Result:
This would be great for kids and can be varied so easily! It was good, however, I'll leave out the onions next time (or precook them) as they were slightly crunchy because of the low cooking time.

Crockpot Creamy Chicken II

Ingredients:
4 chicken breasts (about 1 ½ lbs.)
1/4 c. butter
1 pkg. dry Italian dressing mix
1 pkg. cream cheese
1 can cream of chicken soup

Directions:
Put chicken, butter and Italian dressing in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup (best to mix in a bowl separately first). Stir in until creamy. Serve over rice or egg noodles.

Result:
YUM-O!

Butterscotch Chocolate Toffee Blondies

Ingredients:
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar (half brown, half white)
1 c. (2 sticks) butter, softened
2 eggs
1 tsp. vanilla
1 1/2 c. butterscotch, chocolate, and/or toffee chips (mixture, or just your favorite)

Directions:

Preheat oven to 375 F. Line a 9×13 inch baking pan with foil or parchment paper. Stir together flour, baking soda and salt. Cream butter and sugar together. Add in eggs one at a time until incorporated. Stir in vanilla. Add flour mixture to butter mixture, then add all of your chips and stir until batter is smooth. Spread evenly into your prepared pan.

Bake 20-25 minutes, until the edges are golden brown. Let cool in pan for 10 minutes, then lift out onto a rack for further cooling. Yum!

Source: Bonnie's Bakery