Herb-Roasted Vegetables

1 teaspoon olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large Summer Squash, 2 Zuccini squash, 1 Med Sweet Potato (all cut into pieces)

Herb-marinated tomatoes

2 large tomatoes cut into 1/2-inch slices
2 tbsp fresh basil
1tbsp chopped parsley
1tbsp chopped oregano
1 tbsp lemon juice
1tsp balsamic vinegar
1tsp salt
1/4 tsp ground pepper

Cucumber Salad

My friend Cindy makes a FANTASTIC cucumber salad...but this isn't it.  She uses spices that she gets in Germany and we can't seem to track them down anywhere in the US...at least not in our part of the US.  But this is a pretty good substitute.

1 large cucumber, peeled and thinly sliced
1/2 medium red onion, sliced and spereated into rings
1 tbsp cider vinegar or red wine vinegar
1 tsp extr virgin olive oil
1/4 tsp garlic salt
1/4 tsp pepper

Twice Baked Potato Casserole

(Stolen from Stolen Moments)

2 lbs. potatoes, unpeeled and cubed
4 oz. cream cheese
1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
4-5 slices chopped bacon, cooked
2 c. cheese
2 t. salt
1 t. black pepper
1 t. garlic powder

Roasted Broccoli

(taken from Home Ec 101)

1 bunch broccoli cut into bite-sized florets, stems peeled and cut into 1/8″ discs
1/4 cup extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
pinch of crushed red pepper *optional*
1/8 cup parmesan cheese
salt and fresh ground pepper to taste

Baked Mac & Cheese

salt
2 1/2c. milk
2  bay leaves
1lb pasta (elbow, shell, ziti, rotini, whatever)
4tbsp (1/2 stick) butter
3 tbsp all-purpose flour
1 1/2lb grated sharp cheddar cheese
1/2 c. bread crumbs

Tanja's English Pea Casserole

1 stick butter
1c chopped celery
1c chopped onion
2 cans English Peas, drained
1 jar pimiento, chopped
1 jar water chestnuts, chopped
1 can cream of mushroom soup
1/2 cup grated cheddar cheese