BAKED PARMESAN CORN

BAKED PARMESAN CORN
This is so yummy and easier than I thought it would be.

Mayo (about 1/2 cup)
Melted butter (2-4 T)
Salt & Pepper - add to melted butter
Parmesan Cheese (about 1/4 - 1/2 cup)

First brush on mayo, then butter then top with lots of parmesan cheese.  Bake on cookie sheet at 350 for 15-20 min on a cookie sheet.  I also put some skewers in the corn.  You could also wrap in tin foil and put on grill.

Could top with chili powder if you want.

PEACH COBBLER

COLORADO PEACH COBBLER
Taste of Home Family Collection pg. 229

This was such a good recipe.  It would be good with any fruit.  Easy to make.

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 4 cups sliced peeled fresh peaches
• TOPPING:
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup cold butter
• 1 egg, beaten
• Ice cream, optional

Directions

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan.
• For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches.
• Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.

Nutritional Facts1 serving (1 each) equals 296 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 345 mg sodium, 58 g carbohydrate, 2 g fiber, 3 g protein.

SWEET ONION DIP

SWEET ONION DIP
We had this dip with Zucchini sticks.  The sticks were a lot of work and Jackson and I were the only one who liked them (me especially).  So next time I would not make the sticks and maybe make zucchini patties or something.  But I really liked the dip.  Would be good with chicken nuggets or other vegetables too.
http://www.kingarthurflour.com/recipes/baked-zucchini-sticks-and-sweet-onion-dip-recipe

1 tablespoon butter

• 1 medium sweet onion, about 1/2 pound, peeled and sliced
• 2 tablespoons cider vinegar (didn't have any cider - used white wine vinegar)
• 2 tablespoons honey
• 1 tablespoon prepared mustard
• 1 cup mayonnaise
• salt and pepper to taste

To make the dip: 

Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

Once the onions are a medium brown, remove from the heat and add the vinegar.

Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.