Ingredients
2 medium Golden Delicious apples
1/2 cup unsalted butter (1 stick)
1 2/3 cup Bakery cobbler mix (12 oz)
3/4 cup whole milk
1 cup fresh cranberries

Prep

• Peel apples and cut into small bite-size pieces (2 cups).

Steps

1. Preheat oven to 350°F. Melt butter in 9-inch-square baking dish.
2. Combine cobbler mix and milk until blended; pour over butter. Spoon apples and cranberries over batter; do not stir. Bake 40–45 minutes or until golden. Serve.
   NOTE: This cobbler can also be made with fresh berries, cherries, peaches, nectarines, plums, or pears.

Active Time: 10 minutes, Total Time: 55 minutes (Makes 8 servings.)

CALORIES (per 1/8 recipe) 250kcal; FAT 13g; CHOL 35mg; SODIUM 280mg; CARB 32g; FIBER 2g; PROTEIN 3g; VIT A 8%; VIT C 2%; CALC 10%; IRON 6%

Ingredients
2 (12-oz) bags fresh vegetable medley (carrots, broccoli, cauliflower)
1 cup garlic and cheese croutons
1/2 cup sliced honey roasted almonds
Large zip-top bag (optional)
1 (15-oz) jar Alfredo sauce
1/2 cup cooked bacon pieces
1/2 cup dried cranberries

Prep

• Preheat oven to 350°F.
• Cut vegetables into bite-size pieces.

Steps

1. Combine vegetables in microwave-safe bowl; microwave on HIGH 4–5 minutes or until tender when pierced with a fork. Crush croutons and almonds together in zip-top bag.
2. Combine remaining ingredients (except crouton mixture) with vegetables and transfer to 13- x 9-inch baking dish; top with crouton mixture. Bake 25–30 minutes or until browned and hot. Serve.

Active Time: 10 minutes, Total Time: 40 minutes (Makes 8 servings.)

CALORIES (per 1/8 recipe) 340kcal; FAT 26g; CHOL 65mg; SODIUM 520mg; CARB 19g; FIBER 4g; PROTEIN 10g; VIT A 110%; VIT C 50%; CALC 15%; IRON 4%

Ingredients
1 loaf Bakery sourdough bread
8 oz Gruyère (or Swiss) cheese, shredded
3 large sweet onions, thinly sliced
1 teaspoon fresh thyme leaves, coarsely chopped
2 tablespoons herb garlic butter
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup dry sherry wine (or chicken stock)
2 cups unsalted chicken stock

Prep

• Preheat oven to 350°F.
• Cut bread into bite-size pieces (about 6 cups). Shred cheese (2 cups).
• Slice onions and chop thyme.

Steps

1. Melt butter in large sauté pan on medium. Add onions; cook 8–10 minutes or until tender and starting to brown.
2. Place bread in 13- x 9-inch baking dish; bake 7–8 minutes or until toasted.
3. Stir into onions: sugar, salt, and pepper; cook 4–5 more minutes or until golden. Add sherry; cook 1–2 more minutes or until reduced by about one-half.
4. Add thyme and stock to onions; bring to a boil.
5. Pour onion mixture over bread; bake 30–35 minutes or until bread is golden and liquid has been absorbed. Top with cheese; bake 4–5 more minutes or until cheese melts. Serve.

Active Time: 35 minutes, Total Time: about 1 hour (Makes 8 servings.)

CALORIES (per 1/8 recipe) 360kcal; FAT 14g; CHOL 40mg; SODIUM 610mg; CARB 43g; FIBER 3g; PROTEIN 16g; VIT A 8%; VIT C 10%; CALC 30%; IRON 10%