4 medium baking potatoes
1 tsp. salt
2-3 Tbls. melted butter
2-3 Tbls. chopped fresh herbs such as parsley, chives, thyme or sage
or
2-3 tsp. dried herbs of your choice
4 Tbls. grated cheddar cheese
1 1/2 Tbls. Parmesan cheese

Peel potatoes if the skin is tough, otherwise just scrub and rinse them. cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly.

Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Serves 4. Good served with any meat, fish or poultry dishes or as a main dish with just a salad.

1 1/2 lbs. pork tenderloins
3 medium zucchini
1 green bell pepper
1 medium onion
1 (8 oz.) can pineapple chunks, undrained
1/3 cup dark corn syrup
1/4 cup soy sauce
1 Tbls. prepared mustard
1 garlic clove, finely diced
1/2 tsp. freshly ground black pepper

Cut pork into 1-inch cubes; cut zucchini into 1-inch slices and green bell pepper into 1-inch squares. Quarter onion. Set aside. drain pineapple chunks, reserving juice. Set pineapple aside.

Stir together reserved pineapple juice, dark corn syrup and next 4 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/3 cup marinade and set aside. Add pork and zucchini to remaining marinade, turning to coat. Cover or seal; let stand at room temperature 30 minutes or chill 2 hours.

Remove pork and zucchini from marinade, discarding marinade. Thread pork, zucchini, bell pepper, onion and pineapple loosely onto 8 (12-inch) skewers. Grill, covered with grill lid, over medium-high heat (350° to 400°) 22 to 25 minutes or until a meat thermometer registers 160°, turning and basting occasionally with remaining 1/3 cup marinade. Serves 4.

1 1/2 cups Cinnamon Toast Crunch cereal
1/2 cup semisweet chocolate mini-morsels
1 cup finely chopped pecans (toasted)
1/2 gallon vanilla ice cream
Caramel syrup

Combine crushed cereal, morsels and pecans in a large bowl. Scoop out ice cream and shape into 6 (3-inch) balls. Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Drizzle with caramel syrup before serving. Makes 6.