Easy Creamy Baked Asparagus

1 pound fresh asparagus

1/4 cup peppercorn ranch

2 Tbs. shredded Parmesan cheese

1/2 cup crushed Ritz cheese crackers

* or i used butter

Preheat oven to 350. Cook asparagus on simmering water in skillet for 2-3 minutes and still crisp. Drain. Toss asparagus with dressing in small baking dish. Sprinkle with cheese and crackers. Bake 10-15 minutes.

Festive corn n' broccoli

1 pkg. (16 oz) frozen chopped broccoli, thawed

1 can (7 oz) Mexicorn, drained

1/4 C. butter, cubed

1 tsp. dried basil

1/2 tsp. salt

1/8 tsp. garlic powder

1/8 tsp pepper

In a large skillet combine broccoli, mexicorn, and butter; cook over medium heat till butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook 8-10 minutes or until vegetables are tender.

Re-Baked Potatoes

6-8 large baking potatoes

Olive Oil

1/2 C. butter

4 to 6 ounces cream cheese, softened

1 bunch green onions, chopped

1/2 pound bacon strips, cooked and crumbled

2 cups (8 oz) shredded cheddar or Monterey jack cheese

Pierce potatoes with a fork; rub oil if desired. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.

Cut each potato in half length wise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon potato shells. Place on baking sheet. Bake @ 350 for 20-30 minutes or until heated through. Sprinkle with additional cheese.

Zesty potatoes with Sour Cream and Chives

I am a big time meat and potatoes kinda girl, so I am always looking for different potato recipes, and this one is pretty darn tasty and easy when you cook it in the steam bag. Got it from a Taste of homes magazine.

4 Medium potatoes, cut into 1-1/2 inch pieces

1/2 cup chopped onion

1 T. olive oil

1 tsp. garlic powder

1 tsp. chili powder

1/2 tsp. salt

Additional salt and pepper to taste

1 T. chopped chives

sour cream, optional

Combine all ingredients in a medium or large ziplock zip n' steam bag. Seal and shake to mix ingredients. Place bag in microwave and cook on full power for 7-minutes or until potatoes are tender. Allow bag to stand 1-minute before handling. Gently shake bag to distribute seasoning.

Carefully open bag and spoon into serving bowl. Season with salt & pepper and sprinkle with chives. Serve with sour cream if desired. Yield: 4 servings