Baked New Red Potato Dollars

8 new red potatoes

1/4 c. butter
2 green onions, chopped include tops
Parmesan cheese

Scrub and dry potatoes, leave skin on. Cut each potato into 3/16 inch slices, keeping each potato intact (don't scatter slices). Butter a Pyrex loaf pan and sit potatoes upright (discard 2 round ends of each) in two rows in it. Melt butter, add onions and pour over potatoes. Sprinkle with Parmesan. Bake uncovered at 425 degrees for 1 hour. Reduce heat to 375 degrees and bake 30 minutes longer or until tender. Turn out on platter to serve. Serves: 6.

Oh folks - I just found the recipe on Sunday just to have a new way to have potatoes for just me and dad and OH BABY!! These are fantastic. bytheway - I didn't have green onions so I used freeze dried chives and they were still fantastic.

Ginger Glzed Chicken with Pineapple Salsa

Ingredients

• 1/2 cup pineapple juice (see below)
• 1/2 cup soy sauce
• 1/4 cup each Oriental dark sesame oil, olive or vegetable oil and honey
• 1-1/2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon pepper
• 6 skinless, boneless chicken-breast halves (5 oz each)
• Pineapple Salsa
• 1 can (20 oz) Pineapple Tidbits, drained, (reserve 1/2 cup juice for glaze)
• 1/2 cup chopped fresh Cilantro
• 1/4 to 1/2 cup chopped Red Onion
• 1 teaspoon fresh lime juice

Directions

1. Glaze : Mix all ingredients in large glass measuring cup.
2. Place chicken in ziptop bag, add glaze, seal and turn to coat chicken. Place in a dish in case of drips. Refrigerate 4 to 6 hours.
   
   
3. Heat outdoor grill to medium-high.
   
   
4. Salsa : Mix all ingredients in medium serving bowl. Cover and refrigerate until ready to serve.
   
   
5. Drain glaze into medium saucepan. Bring to a boil over high heat; boil 2 minutes.
6. Grill chicken, turning once and basting often with glaze, 10 to 12 minutes until deep golden brown and no longer pink in thickest part. Transfer to a clean platter. Discard any remaining glaze.
   
   
7. Serve chicken with the salsa.

Yummy Salsa

4-5 roma tomatoes - chopped
2-3 avocados - chopped
red pepper chopped
1/2 bunch green onions chopped
1/2 bunch cilantro chopped
1 15.5 ounce can of black beans - drained and rinsed
1 can of corn
juice of one lime
one package of dry zesty Italian dressing made according to package direction.

Gently toss together.

Sweet and Sour Meatball Simmer

3/4 Lb frozen prepared meatballs
1 medium each red and yellow pepper cut into chunks
1/4 Cup water
1/4 Cup apricot jam
1/4 Cup Catalina Dressing
2 TBS soy sauce
3/4 tsp ground ginger and garlic powder
2 Cups cooked rice

Combine all the ingredients except rice in large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally. Increase heat to medium-high; uncover. Cook 8 to 10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. Serve over the hot cooked rice.

S'More Cookie

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Got these from Baked Perfection - awesome.

Simple, Classic Chicken Potpie

6 cups shredded chicken (from two rotisserie chickens)

1 refrigerated pie crust from a 15-ounce box
2 Tbs. vegetable oil
2 medium onions, chopped
3 small celery ribs, cut crosswise, 1/4-inch thick
2 cups chicken broth
12-ounce can evaporated milk
1/3 cup butter
1/2 cup, plus 1 Tb. flour
3/4 tsp. dried thyme
Salt and ground pepper
1/4 cup chopped fresh parsley
1 16-ounce bag frozen peas and carrots, not thawed

Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.

Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.

Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Tailgate Sandwich

1 loaf focaccia

olive oil

salt and other desired dried herbs

6-8 Tbsp. butter, room temperature

4-6 Tbsp. mayonnaise

4-6 Tbsp. Dijon mustard

1/4 lb. turkey, sliced

1/4 lb. ham, sliced

1 red onion, thinly sliced

1/4 lb. provolone cheese, sliced

1 small tomato, thinly sliced

1 cup fresh spinach, shredded

Preheat oven to 300 degrees

Season bread by brushing top of loaf with olive oil and sprinkling with salt and other seasonings. Place on lightly greased cookie sheet and bake for 15-20 minutes in a 300 degree oven. Remove and cool.

Slice cooled focaccia in half horizontally and spread both halves with butter, mayo and mustard. Layer ingredients on bottom half of bread in the following order: turkey, ham, onion, cheese, tomato slices and spinach. Place second half on top of layered half. Wrap sandwich tightly with plastic wrap, then wrap in aluminum foil.

Refrigerate at least 8 hours or overnight.

Cut into wedges to serve.

I got this recipe (and the picture) from your homebased mom. I served it at out Stake Conference Stake Presidency dinner. I found the bread at Henry's - it was fantastic!!!