I'm posting the recipe as stated on the site. Upon reading the comments, it was mentioned that the stacking on top of the mushrooms and scallions is not needed. The flavour is all about the sauce, and the stacking is just silly. Personally I agree....how does anyone cut the food that is stacked??
Anyway, it does look and sound good and will be tried.

Orange and Soy-Glazed Chicken (Fine Cooking)

Vegetable oil for the broiler pan
8 bone-in, skin-on chicken thighs, trimmed
Kosher salt and freshly ground black pepper
16 small to medium shiitake mushrooms, stemmed
3 medium scallions (green parts only), cut into 3-inch lengths
1/2 cup soy sauce
1/3 cup granulated sugar
2 Tbs. mirin
1/2 tsp. finely grated orange zest
2 Tbs. fresh orange juice
1-1/4 tsp. cornstarch
2 tsp. toasted sesame seeds

Position a rack about 7 inches from the broiler and heat the oven to 450ðF. Line the bottom of a broiler pan with foil and lightly oil the top of the pan.

Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper.

Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten.

Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165ðF, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.

While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.

To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

Sweet Potato Casserole

Prep Time: 20 Minutes Ready In: 45 Minutes

Cook Time: 25 Minutes Servings: 16

Ingredients:

4 1/2 cups cooked and
mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.

This is the recipe I make during the fall and winter months to take to our church dinners. Instead of the milk I use evaporated milk full strength.

Sue

This is a super moist & creamy cheesecake

Easy Peasy Cheesecake

Crust

2 pkgs graham crackers
1/4 cup butter
3 TBL white sugar

Put the graham crackers in a plastic bag and crush with a rolling pin. Mix with the butter and sugar, then spread in a 9 x 13 pan. Press. Bake @ 350 for 5 minutes.

Filling

4 8oz pkgs cream cheese
1/2 cup white sugar
3 eggs

In a mixing bowl whip at high speed to blend the filling. Pour on top of hot crust. Bake @ 350 for 20 minutes.

Topping

16oz sour cream
1/4 tsp cinnamon
3 TBL white sugar

Mix topping together. Spread on top of cheese cake filling. Bake @ 350 for 10 minutes.

Top with a can of fruit pie filling.

Note: I cover the pan with foil when baking the filling and bake 35 minutes.

I'm making these to take to friend's Thanksgiving Day!

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
Criscoî Original No-Stick Cooking Spray
2 cups Martha Whiteî Self-Rising Flour
1/4 cup Criscoî All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450ðF. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.

Crock Pot Lasagna

1 jar spaghetti sauce
1 # ground beef -- uncooked
16 oz cottage cheese
shredded cheese of your choice, I use either mozzerella or provalone
8 lasagna noodles

Spray crock with cooking spray, I forgot to the first time I made it!

Spread a little sauce in bottom of crock.
Break up noodles and spread a layer on sauce.
Add a layer of raw ground beef, a layer of cottage cheese, a layer of mozzerella. Add a layer of sauce. Repeat until crock is full.

Cook on high for five hours. NO PEEKING! Peeking increases cooking time.

I am trying it with ricotta cheese instead of cottage today.

A friend of the family shared this recipe with us and it is fabulous. They sound awful, but they are addicting.:D My favorite variation is with Macadamia nuts.

Potato Chip Cookies

1 cup sugar
1 cup brown sugar packed
1 cup margarine
2 beaten eggs
2 cups flour
1 teaspoon baking soda
2 cups crushed potato chips
6-oz pkg butterscotch chips
1/2 cup chopped nuts

(1)cream together sugars and margarine (2) add in beaten eggs and mix well. (3) sift together flour and baking soda and add to first mixture and mix well. (4) add potato chips, butterscotch chips, & nuts. (5) drop teaspoons of dough onto cookies sheet. (6) bake at 375 for 10-12 min.

SUGGESTIONS: bate at 350 for better flavor and more even baking------Use any type of nut, she prefers walnuts.

this was the new one from diabetes self management and it sounds good.

Turkey and stuffing supreme

Preparation time: 15 minutes
Baking time: 30 minutes

Cooking spray
2 cups (about 8 ounces) diced cooked turkey breast
1 can (10 3/4 ounces) CampbellâÂÂs Healthy Request cream of mushroom soup
4 slices (3/4 ounce each) fat-free processed Swiss cheese
1 box (6 ounces) Stove Top stuffing mix for turkey, prepared according to directions but omitting margarine

Preheat oven to 350ðF. Coat an 8â³ x 8â³ pan with cooking spray. Layer turkey in bottom of pan. Top evenly with soup, cheese slices, and then prepared stuffing (spread stuffing to edges of pan). Cover with foil and bake for 15 minutes. Remove foil and continue baking an additional 15 minutes, or until bubbly.

This recipe can be made one to two days ahead and stored, tightly covered, in the refrigerator. It may be doubled to make a 9â³ x 13â³ casserole.

Yield: 4 servings
Serving size: 1/4 of recipe
Nutrition Facts

Per Serving:
Calories: 296
Carbohydrate: 38 g
Protein: 27 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 1,257 mg*
Fiber: 1 g
Exchanges per serving: 2 1/2 starch, 3 very lean meat
Carbohydrate choices: 2 1/2

Butterscotch Macaroons:

One cup shredded sweetened coconut
3/4 cup white sugar
4 Egg Whites
1/4 cup flour
One teaspoon Vanilla Extract
1/8 teaspoon salt
1/2 cup chopped walnuts

Mix & cook the above over a low to medium flame for about 8 minutes, keeping mixing so nothing sticks/burns, until this mixture is semi dry. Remove from heat & cool. Now mix in half a cup of butterscotch
chips.

Grease a baking sheet & drop cookie dough, using a small ice cream scoop or similar, unto the b/sheet & bake at 300 degrees for about 15 minues or til nicely brown. This recipe will make about 10-12 macaroons.