Savory Ranch Red Potato Pockets **

(Jessica)

1 lb (about 4-6 medium & large) Red Potatoes
1 small (about ½ cup) Vidalia onion
1 cup Lite Ranch salad dressing
¼ tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)

*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl.
*Coarsely chop the onion, then add to the potato bowl & combine.
*In a small mixing bowl, combine all remaining ingredients except cheese & blend well.
*Toss potatoes & onions with the Ranch mixture until all is evenly coated.
*Add shredded cheese and blend until all is evenly distributed.
*Divide mixture in half, putting half in one foil packet and half in another foil packet.
*Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness.
*Makes about 4-6 servings.
(Amy's notes: Next time, I'll cut back on the pepper and ranch and let them cook an extra 5-10 minutes.)

Blueberry-Cheese Rolls ***

BLUEBERRY-CHEESE ROLLS
(Rachel – keenerrk)

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. Philadelphia Neufchatel Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

PREHEAT oven to 375*F. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2-inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.
(Amy's notes: Next time, I will try with strawberries and use dough in 8 triangles instead of 4.)

Sloppy Joe Squares ***

(luckymommyto2boys ~ Amy ~ Pillsbury magazine)

1 lb lean (at least 80%) ground beef
1 can (16-oz) sloppy joe sauce
2 cans (10.1-oz each) Pillsbury refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8-oz)
1 tablespoon sesame seed

Heat oven to 350. In 10" skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally.
Unroll 1 can of the dough; place in ungreased 13" x 9" (32-qt) glass baking dish. Press in bottom and 1/2" up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed.
Bake 30-35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Sensational Foil Pack Vegetables **

Dottie (hokiesmom)

1 c Zucchini, cut into bite size pieces
1 c med. button mushrooms
1 c red bell pepper, cut into bite size pieces
1 c yellow bell pepper, cut into bite size pieces
1 c lg cherry tomatoes
1/4 c Italian dressing
2 T grated Parmesan cheese

Preheat grill to med-high heat. Toss vegetables and tomatoes with dressing. Place in the center of 18inch long piece of heavy duty foil. Double fold top and ends to seal packet, leaving room for heat circulation. Grill 8-10 minutes or until vegetables are crips-tender, turning after 4 minutes. Cut slits in foil to release steam. Open packet. Sprinkle vegetable mixture with cheese before serving.

Sloppy Joe Pizza Pockets ***

(luckymommyto2boys ~ Amy ~ Rachael Ray)

2 tablespoons extra-virgin olive oil, plus more for greasing
1 bell pepper, coarsely chopped
1/2 onion, coarsely chopped
Salt and pepper
1 1/2 pounds ground turkey
1 cup pizza sauce
1 tablespoon Worcestershire sauce
1 pound frozen pizza dough or bread dough, thawed
8 ounces mozzarella cheese, shredded (2 cups)

In a large, heavy skillet, heat the olive oil over medium heat. Add the bell pepper, onion and a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook over medium-high heat, breaking up the meat, until cooked through and crumbly, 6 to 8 minutes. Stir in the pizza sauce and Worcestershire sauce, season to taste with salt and pepper and let cool completely.
Preheat the oven to 400°. Lightly grease a baking sheet with olive oil. Divide the dough into quarters and, working with 1 piece at a time, roll out and stretch into an 8-inch round. Place the rounds on the baking sheet, with about a third of each round hanging over the edges of the pan. Mound a packed cup of the turkey mixture onto each round, leaving a 1/2-inch border. Top each with the cheese and then fold the dough over the filling; crimp the edges together to seal. Cut a small vent in the top of each pocket for ventilation.
Bake until puffed and golden, 15 to 20 minutes.

Garlic Smashed Crockpot Potatoes ***

(OP?)

3 lbs small red potatoes
5 minced garlic cloves
2 Tbsp olive oil
1 tsp salt
½ cup water
½ cup cream cheese with onions and chives
¼ to ½ cup milk

Halve or quarter potatoes to make even sizes. Place potatoes in a 4-6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover crockpot and cook on high for 3 ½ to 4 ½ hours, until potatoes are tender.
Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low.

Pork Steaks with Mushroom Gravy ****

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon worcestershire sauce

Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
While browning, season steaks with salt, pepper, and garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Sauté the onions and mushrooms in the same skillet.
Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
Pour sauce over steaks.
Cover dish with aluminum foil.
Bake in preheated oven for 90 minutes.