A simple summer time favorite for the grill. Scrub potatoes - new potatoes are a favorite but others will do. Leave the skins on. Cut in approximagely 1 inch squares. With the little new potatoes I usually quarter, or cut in 6 parts if they are large. Cube a large onion, or peal many tiny onions and add if you like onions. Use a large sheet of heavy duty aluminum foil - I like to use the wide roll and tear off about 20 - 22 inches of it. Spray the dull side with cooking spray. Heap on potatoes - making sure that the pile is small enough that you will be able to wrap the sides of the foil over and fold together, and then fold the ends under a couple of times. Before closing the foil, sprinkle liberally with dried dill weed. Sprinkle with course ground pepper. Sprinkle with garlic or onion powder, salt, or seasoned salt if desired. Top with margerine pats. I use about a third of a stick of margerine to a foil packet. Fold and close the foil. Wrap in a second layer of heavy duty foil, same size as the first. Put on the grill, turning every 5 minutes or so, and cook about 20 minutes or until the potatoes are soft. Note: Potatoes (and onions) can be pre-cooked for a few minutes in the microwave before wrapping in foil, but if you do so they won't brown and get the nice crispy edges when on the grill (but will cook in half the time). I like them best without being pre-cooked in the microwave. This is a favorite for eating with any grilled meal.

I've never made these, but they sure sound good. SÂMORE BARS (Lovin in the Oven) 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs1 tsp baking powder 1/4 tsp salt 2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit) 1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar) Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. 3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized HersheyÂs bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently. 4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.

I made this yesterday, and it was very good! Four of us each had a slice, and all comments were positive. Key Lime Cheesecake 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 24-oz. cream cheese, softened 1 cup white sugar 1 tablespoon cornstarch 3 eggs 1 tablespoon grated lime zest 2/3 cups key lime juice Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate. Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust. Bake at 300º for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking. Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.

I almost feel bad posting a store-bought bread recipe, but I just don't have the talent. I sure admire you gals that do, though. NEVER TO BE FORGOTTEN GARLIC BREAD (mimiÂs cyber kitchen) 1 unsliced loaf French bread 6 T. butter 1 whole head of fresh garlic, peeled and chopped fine 7 t. sesame seeds 1/4 c. parmesan cheese 1 1/2 c. sour cream 2 c. Monterey jack cheese, cut into 1" cubes 2 t. lemon pepper (opt) 2 t. parsley 2 c. chopped steamed broccoli Cut loaf in half lengthwise. tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foiled covered cookie sheet. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes. Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in cooked broccoli and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Bake at 350 for 30 minutes. (I usually cover it the first 20 minutes with foil, then remove and continue uncovered 10 more minutes.)