Ingredients

• 2 medium Golden Delicious apples
• ½ cup unsalted butter (1 stick)
• 1 ⅔ cup Bakery cobbler mix (12 oz)
• ¾ 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.
3. NOTE: This cobbler can also be made with fresh berries, cherries, peaches, nectarines, plums, or pears.
4. Active Time: 10 minutes, Total Time: 55 minutes (Makes 8 servings.)

Ingredients

• 2 (12 oz) bags fresh vegetable medley (carrots, broccoli, and cauliflower)
• 1 cup garlic croutons
• ½ cup honey-roasted pecans
• Large zip-top bag
• 1 (15 oz) jar Alfredo sauce
• ½ cup cooked bacon pieces
• ½ cup dried, sweetened cranberries

Steps

1. Preheat oven to 350°F. Cut vegetables into bite-size pieces.
2. Place vegetables in microwave-safe bowl; microwave on HIGH 4–5 minutes until tender when pierced with a fork. Place croutons and pecans in zip-top bag and seal; crush into large crumbs.
3. Combine vegetables, Alfredo sauce, bacon, and cranberries; transfer to 13- x 9-inch baking dish and top with crouton-pecan mixture. Bake 25–30 minutes until topping is browned and sauce is bubbly and hot. Serve.

Ingredients

• 1 loaf Bakery sourdough bread
• 8 oz Gruyère (or Swiss) cheese
• 3 large sweet onions
• 1 teaspoon fresh thyme
• 2 tablespoons garlic-herb butter
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup dry sherry (or chicken stock)
• 2 cups unsalted chicken stock

Steps

1. Preheat oven to 350°F. Cut bread into bite-size pieces (about 6 cups). Shred cheese (2 cups). Slice onions and chop thyme (leaves only).
2. Place bread in 13- x 9-inch baking dish; bake 7–8 minutes until toasted.
3. Meanwhile, melt butter in large sauté pan on medium. Add onions; cook 8–10 minutes, stirring occasionally, until tender and starting to brown. Stir in sugar, salt, and pepper; cook 4–5 minutes until golden. Add sherry; cook 1–2 more minutes until reduced by about one-half.
4. Add thyme and stock to pan. Bring to a boil, then pour mixture carefully over bread; bake 30–35 minutes until liquid has been absorbed and bread is golden. Top with cheese; bake 4–5 more minutes until cheese melts. Serve.