Cheesy Hashbrown Potatoes

1 2 lb. bag of frozen hash browns
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese

Mix all ingredients and put into a greased 9x13 baking dish.

Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.

Bake at 350 degrees for about 1 hour.

Sweet & Spicy Shrimp

1 Lb Large Raw Shrimp
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt

Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.

Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.

Baked Sweet Potato Fries

2 Med. Sweet Potatoes, Scrubbed and Dried
1 T Extra-Virgin Olive Oil
1/4 t Salt
1/2 t Paprika (or to taste)

Heat oven to 425 degrees

Slice each potato lengthwise into 8 pieces. Toss with oil, salt and paprika.

Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.

Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.

Roasted Zucchini with Thyme

3 Zucchini
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon pepper

Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2 inch chunks. Thinly slice onion.

On a rimmed baking sheet, toss zucchini and onion with oil, thyme salt and pepper. Roast 3o minutes, tossing halfway through.