Aimee's Mini Stuffed Potatoes

Makes about 40 appetizers.

24 oz. baby red potatoes
1/2 cup sour cream
1/2 cup shredded cheddar
1/2 tsp dill weed
1/2 tsp chives
1/4 tsp salt
1/4 tsp pepper
garnish (optional): extra chives or dill weed to top, or use fresh dill sprigs

1. Preheat oven to 350. Cut potatoes in half, then cut a small sliver off the bottom so potato halves stand upright. Boil about 30 minutes or until tender; let cool a little.
2. Gently scoop out the middles & place in food processor with sour cream; puree until creamy. Transfer to bowl & stir in cheddar, dill, chives, salt & pepper.
3. Place potato skins on oiled baking sheet; fill each with a little of the sour cream mixture. Bake 20 minutes or until heated through. Garnish if desired.

Blueberry-Yogurt Bread with Lemon Glaze

Source: Vegetarian Times (slightly modified by Aimee)
BREAD:
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/3 cup oil
1 tsp vanilla
2 large eggs
7 oz. Greek yogurt
2/3 cup blueberries

GLAZE:
6 TB lemon juice
1/4 cup brown sugar
2 TB water
1 TB corn starch

1. Preheat oven to 350. Stir together all-purpose flour, 3 TB whole wheat flour, cornmeal, baking powder, & salt in bowl. In larger separate bowl, beat together 3/4 cup brown sugar, oil, & vanilla with electric mixer until smooth. Beat in eggs. Alternately add flour mixture & yogurt to egg mixture until combined.
2. Toss blueberries with remaining 1 TB flour, and fold into batter. Pour into oiled loaf pan & bake 60 minutes or until knife inserted into middle comes out clean. Cool 10 minutes & unmold onto serving plate.
3. Make glaze: whisk together lemon juice, brown sugar, & water in measuring cup. Place corn starch in small saucepan; slowly whisk in lemon mixture. Bring to boil & stir until thickened. Pour evenly over cake, letting the glaze drip over the edges. Let cool before serving.