• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

Mix butter and garlic powder together.

Slice potatoes lengthwise in 1/4 inch slices. Coat potato slices with butter mixture and place on grill.

Grill each side for 3-4 minutes, watching carefully. Remove from the grill when potatoes are tender.

Sprinkle with seasoned salt immediately after removing from the grill. Serve with sour cream and ketchup, if desired.

• Spray foil with a nonstick cooking spray.
• Place the cut carrots on the foil.
• Sprinkle with olive oil.
• Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
• Place on the grill over medium heat.
• Cook for 10-15 minutes, just until the carrots are crisp tender.
• Open the packet and stir occasionally and check for doneness.
• Garnish with lemon zest if desired. Serve immediately.

• Preheat oven to 450° F.
• Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
• In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
• Stir in milk, just until mixture forms into a dough.
• On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
• Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.

• Bring a large pot of salted water to a boil.
• Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes.
• Remove and plunge in a bowl of ice water.
• Cool completely and drain on a paper towel.
• In a skillet, heat butter over medium heat.
• Add asparagus, snap peas and the juice of one lemon.
• Cook, stirring occassionally, until the vegetables are heated through, 5-7 minutes.
• Remove from heat, stir in radishes and tarragon.
• Season with salt and pepper.
• Serve warm.
• Recipe doubles easily.

• Brown hamburger, draining off excess fat.
• Add taco seasoning to the browned meat. Reserve 1 Tbsp for the salad dressing.
• In a large bowl, add the torn lettuce first, then layer the hamburger, cheddar cheese, kidney beans, onion, and tomatoes.
• To make the dressing, mix thousand island dressing with the sugar, taco seasoning and taco sauce, until blended. Pour over top of layered salad.
• Cover with plastic wrap and refrigerate until ready to serve. Just before serving crush the chips and add them to top of the salad.

• Place all ingredients in a microwaveable dish.
• Microwave on high for 4 minutes or until the cheese is melted, stirring part way through.
• Serve with tortilla chips or baguette slices.

Velveeta® is a registered trademark of KF Holdings.

• Preheat the grill to medium heat.
• Place the chicken breasts on the grill, baste with your favorite barbecue sauce, and season with salt and pepper.
• Cook for 15 minutes, turning once, or until the meat is no longer pink in the middle and the juices run clear.
• During the last 5 minutes of cooking, top each breast with 1 slice of ham and then 1 slice of provolone cheese.
• Close the lid and cook just long enough for the cheese to melt, approximately 3-5 minutes.
• Slice a whole-grain bread loaf into 1-inch thick slices.
• Drizzle the bread slices with olive oil and grill until toasted.
• Top the bread with lettuce leaves and 1 slice of tomato.
• Place one cooked chicken breast on each.
• Serve warm.
• You can serve the sandwich with extra barbecue sauce on the side if you wish.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

• Combine flour, salt and pepper in a container large enough to hold the ribs.
• Roll the ribs in the flour mixture to coat.
• Brown the meat in a small amount of oil in a skillet.
• Transfer to a slow cooker.
• Combine the remaining ingredients in the same skillet used to brown the meat.
• Cook, stirring up the browned bits, until the mixture comes to a boil. Pour over the ribs.
• Cover the slow cooker and cook on low for 8-9 hours.
• Debone and serve.

• Spray the inside of a slow cooker with nonstick cooking spray.
• Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
• Season with salt and pepper to taste.
• Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
• Serve hot.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9" x 13" pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar.
• Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan.
• Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour.
• Allow to cool and then top with whipping cream, if desired.