Zucchini Boats

• Cut zucchinis in half lengthwise and trim a little off the bottom so they sit flat in a baking dish.
• Scoop out the center where the seeds are with a spoon.
• Brush or spoon the surface with a mixture of crushed garlic, olive oil, salt and pepper.
• Arrange halved grape tomatoes into the grooves, sprinkle with Italian bread crumbs and bake in a 350 degree oven for about 30 minutes.
• Remove and sprinkle shredded mozzarella over the top.
• Place them back in the oven under the broiler until golden and bubbling.
• Remove and drizzle with olive oil and a sprinkling of grated parmesan.

*Original recipe found at Proud Italian Cook. 

Streusel Topped Sweet Potatoes

2 lbs. Sweet Potatoes
Salt & Pepper to taste
1/4 cup butter
1 cup brown sugar

Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
6 Tbsp. cold butter, cubed
Pinch of salt
1 cup chopped pecans (Optional--I left these out)

Peel and cube the sweet potatoes.  Cover with water and add salt and pepper to taste.  Boil until tender.  Mix topping ingredients well and set aside.  Add butter and brown sugar to potatoes and mash well.  Top with streusel mixture.  Bake about 20 minutes until bubbly at 375 degrees.

Even my kids would eat these!  I think because there is sugar mixed in with the potatoes it makes them extra yummy!  :)

Maple-Roasted Sweet Potatoes

Maple-Roasted Sweet Potatoes

INGREDIENTS
2 1/2 pounds organic sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 Tbsps organic butter, melted
1 Tbsp organic lemon juice
1/2 tsp salt
Freshly ground pepper to taste

Pure and simple sweet potatoes are a humble miracle of taste, texture and nutrition. Here, they’re roasted with maple syrup and just a little butter in a stand-in for oven fries that couldn’t be easier to make.

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour mixture over sweet potatoes; toss to coat.
3. Cover and bake sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

NUTRITION INFORMATION: Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrate; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium. 1 1/2 Carbohydrate Servings
NUTRITION BONUS: Vitamin A (230% daily value), Vitamin C (15% dv).
EXCHANGES: 1 1/2 starch, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Recipe adapted from EatingWell.com

Cream Cheese Corn

2 pounds of frozen corn (super sweet white corn from Costco)
8 oz. Cream cheese
1 stick of butter
2 T. Sugar
2 T. Water

Place in a crock pot for 3 1/2 hours on low.

This is such a yummy side dish!

ERMA'S SCALLOPED CORN

2 cans creamed corn
12 soda crackers, crushed
1 or 2 eggs
1 cup milk

Stir all ingredients together and pour into a greased casserole dish. Bake at 325 degrees for one hour.