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, cauliflower)
• 1 cup garlic and cheese croutons
• ½ cup sliced honey roasted almonds
• Large zip-top bag (optional)
• 1 (15-oz) jar Alfredo sauce
• ½ cup cooked bacon pieces
• ½ 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.
3. Active Time: 10 minutes, Total Time: 40 minutes (Makes 8 servings.)

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
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ 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.
6. Active Time: 35 minutes, Total Time: about 1 hour (Makes 8 servings.)