YeeHaw!!!

Evening friends!  I just got back from a very nice awards ceremony for the high school student council where Jonathan received a few awards!  I am so proud of him!  What a wonderful example he is setting for his peers and those younger students.  Anyway, we had to rush supper a bit but it was still quite delicious.  As a matter of fact, I'm looking forward to leftovers for lunch so I can really savor the flavors.  The menu tonight included Cowboy Kabobs and Crowd-Pleasing Scalloped Potatoes.  The kabobs were done on the grill after being marinated for close to an hour in a flavorful sauce.  The scalloped potatoes were cooked in a sauce using Philadelphia Cream cheese and chives spread.  It was amazing!  Todd is not a potato guy and he said these were his favorite.  That must be some recipe!  Anyway, here are the recipes for tonight's menu.  I hope you enjoy them as much as we did.

COWBOY KABOBS

What You Need

1/3 cup A.1. Original Steak Sauce

1/3 cup  KRAFT Original Barbecue Sauce

2 tsp. KRAFT Prepared Horseradish

1   beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips

9 pearl onions

1 large  red pepper, cut into 9 strips

Make It

MIX first 3 ingredients until well blended.
THREAD meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
HEAT grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.

CROWD-PLEASING SCALLOPED POTATOES

What You Need

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

2 cups  fat-free reduced-sodium chicken broth

1 cup milk

10 slices  OSCAR MAYER Bacon, cooked, crumbled and divided

4-1/2 lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices

1   onion, thinly sliced

1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Make It

HEAT oven to 400ºF.
COOK cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon the last 10 min.

Thanks for dishin with Di.  Blessings and good eating!