Classic Parmesan Scalloped Potatoes

This was my first try at scalloped potatoes and I think I prefer them to mashed potatoes.  They were much easier to keep warm and the leftovers were much better!  I found this recipe at:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001673167

Prep: 15 min., Cook: 20 min., Bake: 30 min., Stand: 10 min.

Yield: Makes 6 to 8 servings

Ingredients

• 1/4  cup  butter
• 2  pounds  Yukon gold potatoes, peeled and thinly sliced
• 3  cups  whipping cream (I doubled the recipe but only bought a pint of whipping cream so I used half whipping cream and half skim milk)
• 2  garlic cloves, chopped
• 1 1/2  teaspoons  salt
• 1/4  teaspoon  freshly ground pepper
• 1/4  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  (2 oz.) grated Parmesan cheese

Preparation

1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.
2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.
3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

Rosemary Ranch Chicken Kabobs

We found this recipe several years ago at http://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx and it is one of our favorites for grilling.  I way over-estimated how much you ladies would eat this time and we had lots of leftovers.  I discovered this chicken tastes really good with a spinach and strawberry salad.  I used poppyseed dressing which sounds like an odd mix with the ranch but I thought it was yummy!

Here's the recipe:

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.