Since all three recipes bake for the same amount of time at the same temperature, make all of them for a fun and easy dinner. Cheaper than going out to eat and tastier, too.

Stuffed Mushrooms
12 crimini or button mushrooms, stems removed
1/4 pound apple sausage, cooked, crumbled
2 tablespoons shredded cheddar cheese
1 teaspoon finely chopped onion
4 mushroom stems, finely chopped
1/2 teaspoon seasoned salt and pepper blend
nonstick cooking spray
Preheat oven to 400*.
Prep a baking sheet with cooking spray.
Mix sausage, cheese, onion, stems, and seasonings in a small bowl. Using a teaspoon, stuff mushrooms with filling. Press filling in with spoon, if necessary.
Place mushrooms on baking sheet. Cook for 25-30 minutes, or until mushrooms are tender.
Servings: 2-4
Tips: Try Italian or chicken sausage, chorizo, ground beef, etc for different variations. Use Swiss, mozzarella, provolone, or co-jack instead of cheddar.

Oven Fried Zucchini Sticks
1 medium sized zucchini or yellow squash
1 cup Italian seasoned panko bread crumbs
2 tablespoons flour
1 egg
1 teaspoon water
nonstick cooking spray
Preheat oven to 400*.
Cut zucchini in half lengthwise, then in half width wise. Quarter each of the four pieces. (You should have 16 pieces.)
Prep a baking sheet with cooking spray.
Combine panko and flour in a shallow bowl. Beat egg with water in another shallow bowl.
Dip zucchini sticks first in egg, then in panko. Place on baking sheet and bake for 25-30 minutes or until golden brown and crispy.
Serves: 2-4
Tips: Serve with ranch dressing or warmed marinara sauce for dipping.

Loaded Potato Skins
3-4 small potatoes (4 inches long)
1 teaspoon butter
2 teaspoons sour cream
1 slice bacon, cooked and crumbled
4 teaspoons shredded cheddar cheese
salt and pepper to taste
Poke several holes in each potato with a fork. Microwave on high for 2-3 minutes or until tender. Halve each potato lengthwise. Carefully scoop out potato, leaving skin intact.
In a small bowl, combine potato, butter, sour cream, and bacon. Refill skins with potato mixture. Place on baking sheet and bake for 20-25 minutes. Top with cheese and bake 5 more minutes. Season with salt and pepper.
Serves: 2-4
Tips: Serve with ranch dressing for dipping.

Last week’s trip to the Farmer’s Market netted this veritable cornucopia of produce. I paid $8.00. At Walmart, the four bell peppers alone would have set me back  $7.44! Thank you  to Johnson’s Produce for their discount box.

This week’s overflowing pile of vegetables was a whopping $9.70. That’s a lot of money to me, but not really too bad for 29 items. And the cost of 11 bell peppers at Walmart would be $24.80! I’d much rather pay 33c each.

Stuffed pepper party at my house!

This cheesy, garlicky dish is a grown up version of mac and cheese that’s very easy, but looks and tastes extravagant.

8 ounces spaghetti noodles

1 teaspoon butter

3 large button mushrooms, chopped

1/4 cup onion, chopped

2 cloves garlic, finely minced or pressed

3 strips bacon, cooked and crumbled

2 eggs

4 ounces shredded Italian blend cheese

salt and pepper, to taste

Parmesan, for serving

Cook pasta according to package directions.

Meanwhile, saute onion and mushroom in butter until softened, add garlic and cook a few more minutes.  Place bacon, onion, mushroom and garlic in a large bowl.

Scramble eggs in a medium bowl. Stir in cheese.

When pasta is cooked, drain well and add to bowl with bacon. Pour egg and cheese mixture over pasta and quickly stir. Season with salt and pepper. Toss well to distribute the ingredients.

Serve topped with Parmesan.

Serves: 2

Tips: Traditionally made with Parmesan, I use Italian blend cheese that is a mix of mozzarella, provolone, Parmesan, Romano, Fontina and Asiago. Substitute your favorite cheese or cheese blend.

You can use pork, beef, turkey or vegetarian bacon in this recipe. I’ve also added cooked, crumbled sausage.

You can add or substitute vegetables, as desired.

Impress your family and friends by whipping up pudding from scratch in just a few minutes. Quick and easy, but does require a little patience.

Homemade Chocolate Pudding

1/4 cup cornstarch

1/4 cup unsweetened baking cocoa

3 – 5 tablespoons sugar (or equivalent amount of sugar substitute)

2 1/2 cups milk

Combine cornstarch, baking cocoa, sugar and 1 cup milk in a small saucepan. Whisk until well blended. Place saucepan over medium heat. Whisk constantly for several minutes, adding the rest of the milk gradually. When mixture comes to a boil, whisk briskly for 1 minute. Remove from heat. Pour into four to six individual ramekins or small bowls. Refrigerate for at least an hour.

Tips: Using the smaller amount of sugar will result in a dark chocolate flavor. The higher amount of sugar will give you a milk chocolate flavor.

This is a great way to use up milk that’s getting close to its expiration date.

This vintage footstool has seen better days. Instead of throwing it out and buying a new one, I’m just giving this one a new life.

To cover it, I’m using corduroy. You can use any heavy fabric like denim, drapery fabric, canvas, etc. You need a piece of fabric that is at least a couple inches bigger than the top plus the depth of the sides. This was a remnant that only cost a couple dollars.

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