Potato Smashers

8 small new potatoes
1/2 cup water
4 slices bacon
2 T. zesty Italian dressing
1/2 cup sharp cheddar cheese

Place potatoes and water in 2 qt. microwavable dish. Microwave, uncovered on HIGH 10 mins. or until tender. Let stand 5 min. Cook bacon in large non-stick skillet on medium heat 8-10 mins. Drain on paper towel. Drain potatoes; place on work surface. Press each potato with bottom of bowl to flatten to 1/2" thickness. Heat dressing in skillet. Add potatoes; cook 4 min or until bottoms are golden brown. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook additional 2 min. or until cheese melts.

Squash

Cut squash into strips and onions into strips. Saute both in butter and Kosher salt, pepper and sugar. Saute until tender.

KFC-Style Coleslaw

2 (1 lb.) packages shredded cabbage
1/4 cup shredded carrots
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 T fresh lemon juice
1 1/2 T vinegar
1/2 t. salt
1/8 t. black pepper

Chop cabbage and carrots very finely into 1/4" pieces, either by hand or with food processor and transfer to a bowl. In a separate bowl, combine mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper until smooth. Add cabbage mixture and stir well to combine. Cover and refrigerate for at least 2 hours before serving. Stir right before stirring. Makes 8 servings.

Teriyaki Chicken

2 boneless, skinless chicken breasts, cubed
1 can (15oz.) chicken broth
2 T. brown sugar
2 T. soy sauce
1/2 t. ground ginger
1/2 t. Worcestershire sauce
1 cup uncooked whited rice
1 can (8oz.) pineapple chunks, drained

Preheat oven to 350. Combine all ingredients in a large bowl. Transfer mix to greased 9x13 pan. Cover and bake 1 hour, or until rice is done.

15- Minute Chicken & Rice Dinner

1 T. vegetable oil
4 boneless, skinless chicken breast halves
1 can cream of chicken
1 1/2 cups water
1/4 t. paprika
1/4 t. pepper
2 cups minute white rice, uncooked

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper; stir. Heat to a boil. Stir in rice. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on LOW heat 5 min. or until cooked through.

Twice Baked Potatoes

6 med. potatoes, baked
1 cup grated cheddar cheese
salt and pepper to taste
3 T. butter
1/4 cup diced onions
milk

After potatoes are baked, cut a lengthwise slice from top of each potato. Scoop out potato slice and discard skin from slice. Reserving potato shells, scoop out the inside; add to the inside of top slice and mash. Add cheese, butter, onions, salt, pepper, and milk to make a stiff consistency. Pile mashed potato mix into shells. Place in baking dish and return to oven. Bake @ 425 for 20 mins. Sprinkle with parsley and serve HOT!!

Roasted Red Potatoes With Bacon & Cheese

1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb. small red potatoes, quartered
1 t. chopped fresh parsley

Preheat oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly. Spoon into lightly greased 9x13 baking dish; cover with foil. Bake 40 mins. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.