Half Baked Getting Ready For Summer!

Baked Potato Soup

As Summer quickly approaches it's time to prepare for long hot days, beautiful cooling evenings and a plethora of dishes, cuisines, snacks and treats! Let's start Summer off with a few brilliantly "baked" recipes perfect for entertaining or any occasion.

Baked Vanilla Custard

As a warmer meal option for evenings filled with thunder, our baked potato soup recipe can't be beat.  Need a sweeter treat to follow it up with? Easy - try our baked vanilla custard and prepare for taste bud invasion!

Baked Pretzels

Whether you need poolside snacks or a late night treat, the baked pretzels recipe never fails to hit that perfect craving for something a little bit salty or a tiny bit sweet.  Your pretzel - your way!

Baked Donut Muffins

Morning meal got you stumped? Don't settle for bland oatmeal or eggs again. Try our baked donut muffin recipe and let the delicious odor fill your kitchen! It's easy make and slightly more healthy than the real Krispie Kremes.

Baked Stuffed Eggplant

Eggplant anyone? This baked stuffed eggplant recipe is a crowd pleaser - especially your veggie loving guests! Use our recipe to fill your eggplant with all sorts of gooey goodness to get your evening started.

Enjoy the "baked" tastes of Summer! Find us on Facebook and share your summer cooking ideas.

All Things Baked and Beautiful!

There is something so delightful about a beautifully browned and baked dish, hot and fresh right out of your oven!  It fills your home with an inviting aroma and the finished product appeals to all five senses.  Give one of these baked recipes a try this month and listen for the tell-tale mmm's and ahh's from your family!

Remember to post a picture of your results on our website.  We love to see what's for dinner at your home!

Baked Pork Chops

Baked Potato Wedges

Baked Stuffed Eggplant

Mediterranean Vegetables

Today's recipe is...

Mediterranean Vegetables

1 tbsp. sweet unsalted margarine
1 1/2 c. sliced onions
1 c. green pepper strips
1/2 tsp. crushed fresh garlic
1 (16 oz.) can low sodium tomatoes, coarsely chopped
2 c. cubed, unpeeled eggplant
1 1/2 c. thickly sliced zucchini
1/4 tsp. thyme leaves
1 bay leaf

Melt margarine in a large heavy pan over medium heat. Add onions, green pepper and garlic. Saute, stirring occasionally until onions are transparent, about 5 minutes. Mix in tomatoes, eggplant, zucchini, thyme, bay leaf and pepper. Cover and simmer over medium low heat, stirring occasionally, until vegetables are tender, about 15 minutes. Remove cover and cook an additional 5 to 10 minutes. Remove bay leaf. Makes 4 servings.

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