Baked Potatoes

*adapted from Menus4Moms.com

4 large baking potatoes (or as many as you need for your family)
sour cream
bacon bits
butter
olive oil spray
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper.

Oven Method: Poke several times with a fork and cook at 350°F until centers are hot and tender (start with an hour and go from there).

Crockpot Method: Baked potatoes can be easily prepared by cleaning them in the morning, pricking them with a fork several times and cooking in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method: If the crockpot or oven timing doesn't work for you, just cook them in the microwave before dinner. I prick them with a fork and start with 6 minutes, checking them regularly to see if they are done.

Cut open and slightly mash insides of potatoes (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own.

Cornbread

*adapted from Menus4Moms.com

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup olive oil
1 cup milk
1 egg
1 can corn, drained
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.