• Combine garlic, jalapeño, and vinegar in medium bowl.
• Whisk in parsley, oregano, lime juice, and orange juice.
• Whisk in olive oil, and season with salt and pepper.
• Mix well and set aside at room temperature to allow the flavors to blend.

• Place the pork tenderloin in a resealable plastic bag and add the chimichurri sauce; however, reserve 1/2 to 1 cup of the sauce to serve on the side. Marinate the pork in refrigerator for 30 minutes.
• Preheat grill to medium heat.
• Remove pork from marinade and place directly on the grill. Discard the marinade. Season the tenderloin with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper. Grill another 5 minutes or until done.
• Remove the pork from the grill, cover with foil, and let it rest for 5 minutes.
• Slice the tenderloin into half-inch thick slices, place on serving platter, and drizzle with some of the reserved sauce.
• Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.

• Preheat oven to 350°.
• Grease the baking dish.
• Leave pepper stems on, cut peppers open down one side.
• Clean out the membrane and seeds.
• Place on the grill on medium heat.
• Cook for 5 minutes each side or until charred.
• Place in a paper bag, let sit for 5-10 minutes, then take them out and peel off the skin.

• Bake sweet potatoes until done.
• Split open, let cool and remove the soft flesh to a medium mixing bowl.
• Stir in green onion, chili powder and garlic.
• Add in 2 tablespoons milk.
• Stir in 1/2 cup queso quesadilla cheese or colby jack.
• Spoon potato mixture into prepared peppers.
• Bake covered 25 minutes.
• Sprinkle tops with more cheese.
• Can be made a day ahead and kept in the refrigerator until ready to bake.

• In Dutch oven, heat oil over medium heat.
• Sauté onion until translucent, stirring frequently, about 5 minutes.
• Add garlic, mustard, chili powder, cumin, tomatoes, brown sugar, beans and 3 cups water.
• Bring to a boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 50 minutes.
• Uncover, cook 10 more minutes, until thickened.
• Stir in vinegar and season with salt and pepper.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.

• If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact)
• Break salmon into flakes and mix with mashed potato.
• In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties.
• Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.

• Bake bacon in oven at 350 until crispy; remove from grease and let cool.
• Mix with lettuce, thin sliced onion, cauliflower, and carrots; and then refrigerate.
• Combine ingredients for dressing. Add dressing and croutons to the lettuce mixture just before serving.
• So good that there are never leftovers.

• Cook bacon over medium heat in a skillet until crisp. Drain on paper towels. Reserve the bacon drippings in the pan.
• To make the dressing, add garlic and raisins to the skillet, stirring until the garlic is pale golden, approximately 1 minute.
• Stir in vinegar, oil, salt and pepper.
• Bring to a simmer for one minute and then remove from heat.
• Cook the broccoli florets and stems in a large pot of boiling, salted water for 4-5 minutes until crisp tender.
• Drain broccoli and put in a large serving bowl.
• Pour hot dressing over the broccoli.
• Chop the cooked bacon and sprinkle over the top.
• Toss to combine.

• Place sliced onions in bowl and sprinkle generously with olive oil.
• Place the onions in a grill rack on the grill, close the lid, and grill over medium heat for 5 minutes.
• Open the grill and turn the onion slices to brown the other side slightly.
• Remove from grill.
• In a medium bowl, whisk together the vinegar, mustard, salt, pepper, and thyme.
• Whisk in the olive oil until emulsified.
• Add the grilled onions and stir to combine.
• Allow to sit at room temperature until ready to use.

• Combine the ground turkey, Worcestershire sauce, mustard, salt, and pepper.
• Form into 4 patties.
• Brush each side with olive oil.
• Heat grill to medium-high.
• Place the patties on the grill and cook for 3-4 minutes on each side (for medium-well done).
• Remove the patties to a platter.
• Brush the outside of each roll with olive oil and place on the grill over medium-low heat and grill for approximately 3 minutes.
• Turn the buns over and place two slices of cheese on each bun top and approximately 1/3 cup of onion relish on the bun bottoms.
• When cheese is melted, assemble the burgers and serve hot off of the grill.

Seal the edges by rolling and pinching the foil the long way, then roll the sides to seal.

Grill on medium heat or over a campfire for about 45 minutes. Check them after 30 minutes.

Enjoy!

• Combine the cake mix, sweetened condensed milk, and egg in a mixing bowl and beat until well mixed.
• Pour this mixture into a well greased 10 x 15 bar pan and spread out evenly.
• Sprinkle the chocolate chips, butterscotch chips, and toffee pieces evenly over the batter.
• Bake at 350° F. for 18 to 20 minutes.
• Remove from the oven and allow the bars to cool before cutting.

• Heat oil in skillet. When hot, crumble in the ground beef. Salt and pepper lightly and cook without stirring until meat browns a bit.
• While meat cooks, chop onion (and garlic, if using). Add to skillet and stir in.
• Peel or scrub potatoes, cut in half the long way. Put potatoes cut side down and slice thinly (or grate coarsely). Prepare beans, if using fresh. If frozen or canned, just add to skillet along with potatoes. Mix Worcestershire sauce with 1/2 cup water, stir into skillet ingredients, and cover. Reduce heat to medium-low and cook until potatoes and beans are tender, about 15 - 20 minutes. Taste for seasoning and serve hot.

• Sift or stir the dry ingredients together in a bowl.
• Cut in the shortening until the mixture resembles coarse crumbs.
• Combine liquid ingredients, beat with a fork, and add to dry ingredients all at once.
• Turn out on floured bread board and knead gently about 20 strokes.
• Roll or pat dough 3 inches thick.
• Cut with a biscuit cutter.
• Place on ungreased baking sheet about an inch a part.
• Chill 1 to 3 hours.
• Bake a 425° F. for 10-14 minutes, or until golden brown.

• Mix all cake ingredients together (do not follow box instructions on the cake mix).
• Beat for 7 - 10 minutes and bake according to the cake box.
• When done, immediately poke entire cake with a fork to create holes and pour frosting over hot cake.
• Taste great warm.

Cook pasta according to directions on package. Drain.

In a greased casserole dish, combine chicken, pasta, broccoli, corn, soup, cheese and milk. Season with salt and pepper, if desired.

In a small bowl, stir saltines and butter. Sprinkle on top of pasta mixture.

Bake for 30-40 minutes or until crumbs are golden brown.

• 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.

• Place all ingredients into blender, cover and blend until smooth.
• Serve immediately.

• Preheat oven to 350 degrees F.
• Rub beef with fajita seasoning and 1 1/2 teaspoons garlic powder. Cut beef into 1-inch strips, and set aside.
• In a small saucepan, warm refried beans over medium-low heat.
• In a small bowl, mash avocados. Stir salt, lemon pepper and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
• Heat a large skillet to medium heat. Stir in beef, bell pepper and onion. Cook, stirring occasionally, until beef is done to your likeness, about 7 minutes; stir in cilantro.
• Layer the tortilla chips along the bottom of a large baking dish. Spread refried beans evenly over each chip. Sprinkle cheese over beans, then spread meat mixture evenly on top.
• Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and top with sour cream and guacamole. Sprinkle lettuce, tomatoes and jalapenos on top.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• In small bowl, combine the garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
• This recipe makes approximately 2 1/2 cups of salsa.

• Preheat oven to 375° F.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

• Season chops with salt and pepper.
• In small bowl, mix together olive oil, rosemary and lemon juice.
• Brush tops of chops.
• Place oil side down on grill, brush tops with olive oil mixture.
• Grill for 3-4 minute on each side.
• Serve with aioli sauce.

• Mix all ingredients together. Can be refrigerated for up to 2 weeks.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• In a large serving bowl, combine fruits and stir gently.
• Sprinkle with sugar, if desired.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over fruit and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve.

• Mix together ingredients and press in the bottom of a 9x13 pan.
• Bake at 350° for 10 minutes.

• Beat ingredients until all are fluffy and whipped.
• Pour over the baked crust.
• Bake at 350° for 30-40 minutes or until the center is set. The cake may crack a little on the surface.
• Cool completely.

• Mix all ingredients together.
• Pour on top of the cheesecake.
• Bake at 400° for 5 minutes.
• Cool for 6-8 hours or overnight.

• Cut the berries into slices. Measure 1 cup of strawberry slices and set them aside.
• Mash the remaining berries using a potato masher. Mash enough berries to produce approximately 2 cups.
• Pour the strawberries into a medium saucepan; add the sugar, water, and cornstarch.
• Cook over medium heat until it thickens. Allow the sauce to boil for 1 minute. Stir continually throughout cooking time.
• After the sauce has boiled for 1 minute add the remaining strawberry slices. Stir gently until the slices are evenly distributed.
• Cool completely.
• Pour over cheesecake and serve.