Parmesan Crusted Zucchini

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Parmesan Crusted Zucchini

I found this recipe on lilluna.com

3-4 medium zucchinis

1/2 cup grated Parmesan cheese

olive oil

salt + pepper

Preheat oven to 350. Cut the zucchinis in quarters, length-wise. Set aside. Line a baking sheet with foil. Place zucchinis on the baking sheet and drizzle with olive oil. Sprinkle on the grated cheese, and top with some salt and pepper. Bake for 12-14 minutes. Broil for the last 2 minutes until the cheese is more browned. 

THE VERDICT: These were really good! Jake and I have never been big zucchini fans, but we both really liked these. Made a great side dish with our dinner!

Crockpot Applesauce

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Crockpot Applesauce

4 apples (you choose the kind)
1/4 tsp cinnamon
1 tsp vanilla
Juice from 1 lemon
1/4 cup water

Peel, core and slice apples. Put them in crockpot with all other ingredients and stir thoroughly, then cook on high for 4-5 hours stirring occasionally. Let cool for 15-20 minutes before storing in a container and refrigerating, or eating warm.

THE VERDICT: Jake isn't a big applesauce fan, but I'm OBSESSED with this recipe. I'm probably never going to buy applesauce from the store ever again, that's how good this is!

Romano Cheese Mashed Potatoes

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Romano Cheese Mashed Potatoes

2 lb. or 3 large potatoes, scrubbed peeled and diced large

1 tsp. salt (for boiling water)

1/4 cup extra virgin olive oil

1/3 cup grated Romano/Parmesan cheese

2 tbsp. chopped chives or onion

6 cups water (for boiling potatoes)

4 cloves garlic, ends snipped and peeled

1/2 cup evaporated milk

1 tsp. fresh cracked black pepper

Salt (optional and according to taste)

In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender. Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed (for texture) or mash until smooth. Add the extra virgin olive oil and evaporated milk and continue to mash/mix. Mix in the grated Romano cheese and season with pepper and salt, if desired. Fold in the chopped chives/onions. Serve hot or warm, with or without gravy.

THE VERDICT: These potatoes were a BIG hit!