Naan

4 cups flour 
1 teaspoon baking powder 
1 teaspoon salt 
2 cups plain low-fat yogurt 

Directions: 
1 Mix together flour, baking powder and salt. 
2 Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. 
3 Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
4 Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
5 Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. 
6 Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 
7 Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea. 
8 Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. 
9 Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). 
10 It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. 
11 Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. 
12 Remove naan from the oven and brush it lightly with melted butter if you like. 
13 Continue this way with all the dough, stacking the breads into a napkin-lined basket. 
14 Serve the breads hot, fresh from the oven, or let them cool and wrap them up. 
15 To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

Read more at: http://www.food.com/recipe/naan-203261?oc=linkback

Hasselback Potatoes

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

Other seasonings:
1) garlic salt, salt, aprika, pepper, Parmesan cheese

7up Biscuits

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

http://www.plainchicken.com/2010/04/7up-biscuits.html

Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil 

Directions: 

1 Preheat oven to 500°F and lightly grease a casserole dish.

 2 In small sauté pan, sauté garlic with the oil until tender.

 3 Remove from heat and stir in brown sugar. 

4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. 

5 Add salt and pepper to taste. 

6 Bake uncovered for 15-30 minutes.

Read more at: http://www.food.com/recipe/easy-garlic-chicken-5478?oc=linkback

Smores Bars 2

¾ Cup Sugar
1 ½ Cups Butter, unsalted, room temperature
2 ¼ Cups Bleached all-purpose flour
¼ Tsp Salt
1 Cup Graham cracker crumbs
3 Cups Milk chocolate chips, (18oz)
4 ½ Cups Miniature marshmallows


1. Pre heat the oven to 375° F. In the bowl of an electric mixer cream the sugar and butter until smooth. In a separate bowl combine the four, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add a few drops of water to the sides of the bowl just until the dough separates from the sides.
2. Press the soft dough into an un-greased 9×13-inch pan.
3. Bake the crust for 20 to 25 minutes or until slightly brown and set. Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust. Allow this to stand for about 5 minutes to allow the chocolate to melt slightly.
4. Set the oven controls to broil. Sprinkle the marshmallows evenly over the melted chocolate.
5. Broil with the top of the marshmallows about 5 to 6 inches from the heat for about 30 to 60 seconds, or until the marshmallows are evenly toasted and browned on top. Remove from the oven and allow to cool for about 15 minutes. Then cut into bars.

http://cajunchefryan.rymocs.com/blog2/recipes/smores-bars/

Luscious Slush Punch

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
Directions
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

http://carzycook.com/showthread.php?tid=6226

CrockPot Coconut Curry Chicken

2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1 (13.5 ounce) can coconut milk
1 cup chicken broth
1/4 cup curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste
1 tablespoon flaked coconut, or to taste

Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

http://trickschefs.net/showthread.php?tid=423