• In a small saucepan, combine melted butter, brown sugar and corn syrup. Stir until sugar is dissolved. Pour into baking dish.
• Arrange bread slices in baking dish without overlapping.
• In a large bowl, whisk together eggs, half and half, orange liqueur and vanilla. Pour over the bread slices. Cover baking dish and refrigerate at least 8 hours.
• Preheat oven to 350 degrees. Bake uncovered 40-45 minutes until lightly browned.
• To serve, invert pieces onto a plate to allow caramel to be on top.

• In a mixing bowl, place the cheese spread, butter, flour and garlic powder.
• Use two forks or a pastry blender to cut the ingredients together until well blended.
• Add the water and keep incorporating until it starts to come together into a ball.
• Cover and refrigerate for 1-2 hours.
• Spray the mini muffin pan with a non stick cooking spray.
• In a mixing bowl, combine the egg, milk, ham, shredded cheese and the green onion.
• Mix until well combined.
• Take a walnut sized ball of dough and press it into the bottom and up the sides of each muffin cup.
• Spoon a small amount of the egg mixture into each cup.
• Bake in a preheated 350°F. oven for 20 minutes or until golden and bubbly.
• Serve warm.
• Can be made a day ahead and warmed in the oven before serving.

• Roll out the bread loaf into a 12x7 inch oblong shape.
• Spread 2 tablespoons of butter on the loaf.
• Sprinkle with cinnamon and the brown sugar.
• Roll, starting on the long side, as tight as possible.
• Slice into 1 1/2 inch thick slices.
• Place cut side down in a baking pan. Cover with a damp cloth and allow them to rise for 1-2 hours or overnight.
• Bake at 350° F. for 30 minutes.
• In a small bowl, mix together the powdered sugar and milk to form a glaze.
• When finished baking, allow the rolls cool slightly, then drizzle with the powdered sugar glaze.
• Can be served warm or at room temperature.

• Drain pineapple in a strainer over a bowl to catch the liquid.
• Add enough milk into the pineapple liquid to make 3/4 cup of liquid.
• In a large mixing bowl, combine the biscuit mix and 1/3 cup sugar.
• To this add the pineapple liquid, egg and 1/4 cup of the pineapple.
• Stir just until moist.
• Line muffin tins with paper cup liners and fill each approximately 2/3 full with batter.
• Combine the remaining pineapple, 1 tablespoon of sugar and the orange peel in a small bowl.
• Spoon 1 tablespoon over the batter in each cup.
• Bake at 400° F. for 20-25 minutes.
• Remove from oven and allow to cool on a cooling rack.

• In the bottom of each glass place approximately 1 inch of yogurt, then a layer of fruit, another 1 to 2 inches of yogurt, and repeat. The top layer should a fruit layer.
• Serve chilled.

• Coat casserole dish with butter or non-stick cooking spray.
• Preheat oven to 350°F.
• Combine prepared noodles, tuna, soups, and onion rings in casserole dish.
• In a separate bowl, mix melted butter with crushed corn flakes.
• Sprinkle corn flakes over noodle mixture.
• Bake uncovered for 30 to 35 minutes or until heated through.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Grease the baking pan with margarine and set aside.
• Combine the sugar, corn syrup and margarine in a large saucepan. Measure out the peanut butter and set aside.
• Heat sugar, syrup and margarine over medium high heat just until it comes to a rolling boil.
• Remove from heat and add the peanut butter in the saucepan. Stir until the peanut butter is melted and mixed in evenly.
• Add the cereal and stir quickly, making sure all cereal is coated evenly.
• Pour mixture into the baking pan and quickly press down with greased hands to distribute evenly.
• Immediately distribute the chocolate chips, peanut butter chips and butterscotch chips over the top of the warm bars.
• Allow chips to sit for 10 minutes. Check with a knife to see if they have all melted. Spread evenly over the top of the bars. If chips are not completely melted allow them to set for another 5 minutes and then finish spreading.
• Allow to cool at room temperature and then cut into bars.

• Wash your hands thoroughly. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly.
• Make burger patties by measuring a heaping 1/3 cup; then press together between hands or use a hamburger press.
• Grill over hot coals or a pre-heated gas grill until done, approximately 15-19 minutes total time. Turn burgers once while grilling.
• Serve on a bun and garnish with fresh tomato slices, lettuce leaves, thin slices of onion and pickles, and your favorite condiments.

• Peel whole onions and then cut crosswise into 1/4 inch thick slices. Separate the slices into individual rings. Dry rings thoroughly with paper towels.
• Dredge rings in flour until well coated and then place on a large baking sheet. (Rings can be dredged in flour placed on a plate or the flour can be placed in a plastic bag. If using a plastic bag, several rings can be dredged at a time.) After all rings are coated, set them aside and mix batter.
• Combine all dry ingredients and stir until evenly mixed.  Set aside.
• Blend eggs, milk and oil and then add the dry ingredients. Beat until all ingredients are well blended.
• Add 1 inch of oil to a deep pan and heat to 375° F. Dip flour coated rings into the batter and allow excess batter to drip off.
• Place batter coated rings into the hot oil. Avoid overcrowding so that they can cook evenly. Fry until golden brown on the first side and then turn to cook second side.  When both sides are golden brown, remove from the oil and place on a baking sheet lined with paper towels to allow oil to drain off.
• Finished onion rings can be placed in an oven preheated to 300°F to keep warm until all onion rings are done and ready to serve.

• Preheat grill to medium.
• To make glaze: In small saucepan, combine jelly, vinegar, 1 teaspoon dried thyme, salt and pepper to taste. Heat over medium heat until jelly is melted.
• Lay chicken breasts on baking sheet. Sprinkle with olive oil, salt, pepper and 1 teaspoon thyme.
• Place chicken breasts on grill.
• Grill for about 5 minutes, then turn over. Brush with glaze. Cook another 5 minutes, turn and brush second side. Grill 1-2 more minutes or until no longer pink in center. Don't brush with glaze until end of cooking time or breasts will burn and stick to grill.
• After you have glazed chicken well, return rest of glaze to stove top and reduce over medium heat for about 5 minutes.
• Serve thickened sauce on the side with chicken.
• May double recipe to have more sauce.

• Cut potatoes in half, boil in medium pot until tender, approximately 15 minutes. Drain and run under cold water.
• When cool, cut into quarters and set aside.
• In large bowl, mix together sour cream, lemon juice and salt and pepper.
• Stir potatoes into the mixture and add leek, mix well.
• Let chill in refrigerator for 15 minutes before serving.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Combine beef, egg, Worcestershire sauce, pepper, salt, milk, onion and bread crumbs in a large mixing bowl.
• Mix well.
• Roll out onto wax paper into an 8x5 rectangle, 1/2 inch thick.
• Sprinkle cheese and mushroom on top of beef mixture.
• Roll lengthwise like a jelly roll.
• Place seam side down in baking dish.
• Bake for one hour at 350° - or you can microwave turning occasionally for 25-30 minutes on roast.
• Blend brown sugar and ketchup.
• Spread over loaf as soon as it comes out of the oven. May not need to use all of the ketchup mixture on top.

• Wash potatoes and cut in half.
• Slice onions and green peppers. Place 1 slice of onion and 1 slice of green pepper in each half of the potato.
• Place small piece of butter on top of the pepper and onion.
• Lightly salt with Lawry's.
• Wrap in foil. Bake on cookie sheet at 350 degrees F for 1 hour.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

• Preheat oven to 375° F.
• In a large mixing bowl, combine the brown sugar, butter, egg, and vanilla until light and fluffy. Add the flour, baking soda, and salt and mix until all is blended well into a soft dough. Stir in cashews. Drop dough, approximately 1 1/2 teaspoons in size, two inches apart on cookie sheets.
• Bake for approximately 9 minutes or just until cookies are light brown.
• Cool completely on a wire rack.
• For frosting, mix powdered sugar, butter or margarine, half-and-half, and vanilla with an electric mixer until nice and smooth. Add more powdered sugar, if the frosting looks too runny. Frost each cookie, and let dry completely before storing in an air tight container.

• Preheat oven to 350 degrees F.
• In a large skillet over medium-high heat, saute the ground beef until no longer pink. Drain. Add the onion and garlic, and cook for 5 more minutes.
• Add the tomatoes, beans, taco sauce, olives, corn and green chiles. Stir to combine. Reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4-quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, ending with a layer of meat and cheese.
• Bake for 30 minutes, or until cheese is slightly brown and bubbly.
• Serve with sour cream, salsa, lettuce and tomato, if desired. Garnish with cilantro.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

put all ingredients in swallow pan and pour Lawrey sesame ginger sauce over them.

Arrange items on skewers, place heavy duty alumimin foil on medium hot grill. Baste kebabs with additional sauce as they cook.

NOTE: If you can't find pineapple brats, just add pineapple wedges to the kebabs.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

• Preheat oven to 350°F.
• Lightly grease a 9 x 13 cake pan.
• Mix up the cake mix according to the directions on the package and pour into the prepared cake pan.
• Combine rhubarb and sugar; stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• Pour the cream over the top of the cake and rhubarb.
• Place in the preheated oven and bake for 1 hour.
• To serve, cut the cake, remove it from the pan, and flip it over upside-down. Topped with whipped cream if desired.
• Store in the refrigerator.