• Whisk together all marinade ingredients in a large bowl. Remove half of marinade to a smaller bowl so meat and vegetables can be marinated separately. Place meat in smaller bowl, letting it remain for 30 minutes at room temperature. Marinate vegetables in larger bowl for 30 minutes at room temperature.
• Turn meat and vegetables several times while they are marinating to coat all sides.

• Cut tenderloin into 1-inch square cubes. Quarter onion and separate curved sections so they can be placed on skewer and wrapped loosely around the next item on skewer. Chop bell peppers into 4 sections and cut each section, shaping pieces so they are approximately an inch or less square and can easily fit onto skewer. If a large whole tomato is used instead of cherry tomatoes, cut whole tomato into 8 wedges.
• Begin to assemble kebab alternating meat, onion, pepper, mushroom, and tomato, leaving a small amount of space between each item. Leave the mushrooms whole, inserting skewer into the base of the mushroom and through the top. Select firm parts of tomato for inserting skewer so it stays positioned on skewer as the kebabs cook on the grill.
• Preheat grill on medium heat. When ready to grill, place the skewers on the grill grate, keeping each skewer 1 to 2 inches away from the next skewer.
• Allow the kebabs to cook for several minutes on each side, gently brushing remaining marinade on the kebabs and turning them 2 to 3 times to cook all surfaces.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
• Add drained oranges and pour into prepared mold.
• Chill for several hours or overnight until firm.
• Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
• Unmold mandarin ring onto a serving plate and fill center with fruit salad.

              *Any combination of canned fruit you desire.

• Preheat oven to 325° F.
• Place a large baking sheet with shallow sides into the oven; then add water to the baking sheet, filling it to a half-inch depth.
• In a medium bowl, combine cookie crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan with aluminum foil.
• In a medium saucepan, combine raspberries, 2 tablespoons of sugar, the cornstarch, and water. Bring it to a boil and continue boiling until the sauce thickens, approximately 5 minutes.
• Strain the sauce to remove the seeds.
• In a double boiler, add the white chocolate chips and the half-n-half, stirring until the chocolate is melted and smooth.
• In a large bowl, mix together cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla and melted white chocolate mixture.
• Pour half of the mixture over the crust.
• Spoon 3 tablespoons of the raspberry sauce over the top.
• Pour the remaining cream cheese mixture into the pan and spoon 3 more tablespoons of the raspberry sauce over the top.
• Place the springform pan in the oven on the baking sheet containing the water. Bake for 60 minutes or until the filling is set. Turn the oven off, open the oven door halfway, and let the cheesecake rest in the oven for 30 minutes.
• Remove the cheesecake from the oven and cool. Cover and refrigerate at least 8 hours; then serve with the remaining raspberry sauce.

• Fry or microwave 6-8 slices of bacon until crisp and pat off any excess fat with paper towel and set aside.
• Toast the bread until light golden brown. Place two slices of toast on a clean surface, add a leaf of lettuce on each and top that with a tomato slice or two and 3 to 4 slices of bacon.
• Spread the remaining two slices of toast with the mayonnaise. Lay the mayonnaise side over the bacon, slice in half, and serve.
• Add a piece of fresh fruit, slice of pickle, beverage and you have an easy lunch ready to go.

• Cook the eggs to a hard boil. Cool completely.
• Peel and boil potatoes; cool completely. Slice the potatoes and put in a bowl large enough for mixing the potato salad.
• In a separate bowl, combine the salad dressing, mustard, sugar, onions, pepper, and salt together; stir to mix together thoroughly.
• Peel and cut eggs in half; remove the yolk and place in a bowl. Slice egg whites and add them to the bowl containing the sliced potatoes.
• Mash egg yolks thoroughly and add them to the dressing mixture.
• Add the dressing and egg mixture to the potatoes and egg whites; stir and mix thoroughly.
• Stir in sliced radishes, if desired.
• Best to refrigerate the salad for several hours before serving. This recipe can be made one or two days ahead of when you need to serve it.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

• Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
• Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
• In a small bowl, combine dressing, parsley, pepper, and red pepper.
• In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
• Cover and chill.
• Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.

• Preheat the oven to 350°F.
• In a large mixing bowl combine the oil, honey, and beaten eggs; stir until well mixed.
• Add the zucchini, carrots, and vanilla; stir until evenly distributed.
• In a separate bowl combine the flour, brown sugar, baking powder, baking soda, ginger, nutmeg, and cinnamon.
• Pour these ingredients into the egg mixture; and then stir the combination until well mixed.
• Add the raisins and walnuts to the batter and stir until evenly distributed.
• Pour the batter into an ungreased 13x9x2 baking dish and spread out evenly. Place the bars in the oven and bake for approximately 25 minutes or until a toothpick poked in the center comes out clean.
• Remove from the oven and allow the bars to cool until just warm. Spread glazed topping over the top of the bars while the bars are still slightly warm.
• Spread the glaze topping over the bars as indicated below.

• Combine all the ingredients in a mixing bowl and whisk until the glaze is a consistency that can be drizzled.
• Drizzle the glaze over the warm bars; then spread it out so the bars are evenly coated.

• Preheat oven to 350 degrees
• Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
• Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
• Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
• Layer bean mixture and then cheese. Top with remaining masa corn mixture.
• Bake for 1 hour. Serve with Salsa.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• 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.

• Peel and slice the cucumbers.
• Slice onions; combine with cucumbers in a bowl.
• In a small bowl, mix all the remaining ingredients well and pour over sliced cucumbers and onion.
• Let stand overnight.

• Microwave peanut butter in a microwave safe dish on high for 45 to 60 seconds or until it is melted.
• Slice a v-shape wedge from each banana, down the length of the banana so that it looks like a canoe. Reserve the wedge of banana for the topping.
• Dish two scoops of vanilla icecream into each serving dish. Slice each scoop in half and nestle the banana into the slice.
• Pour the peanut butter down the center of each banana.
• Top with mini chocolate chips, peanuts and chopped reserved pieces of banana.
• Note: For a healthier variation, top with raisins instead of chocolate chips and use frozen yogurt in place of the ice cream.

• Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
• Preheat the oven to 400.°
• Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
• Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding.  Sauté the fish briefly on each side in the butter.
• Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
• Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

• In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
• Add rice and cook another 4-5 minutes, stirring frequently.
• Add orange juice, salt and one cup water.
• Heat to boiling.
• Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
• If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
• Continue simmering until rice is tender.
• Shut off heat, gently stir in orange pieces and almonds.

• Mix pudding with buttermilk until well blended, add Cool Whip.
• Drain pineapple, reserving juice to coat banana slices; drain orange slices.
• Add the drained pineapple and oranges to the pudding mixture.
• Stir well and refrigerate 1 hour or more.
• Slice banana into pineapple juice.
• When ready to serve drain bananas and add along with the marshmallows.

• Preheat the oven to 350° F. Place paper muffin cups in the muffin tins.
• In a large mixing bowl, combine the cake mix, canola oil, water, run extract (or coconut rum), pineapple with juice, and eggs. Beat on low for 30 seconds and then on medium for 2 minutes.
• Pour even amounts of batter into 24 muffin cups.
• Bake for 13 to 20 minutes, depending on your oven and whether you are using shiny metal pans, dark pans, or non-stick pans. Check for doneness by sticking a toothpick in the center of the cupcake. The toothpick will come out clean when they are done.
• Cool for 10 minutes and then remove from the pan. Place on a cooling rack until completely cooled.

• Add the coconut extract and the rum extract (or coconut rum) to the frosting. Stir until evenly blended.
• Spread the frosting on the cooled cupcakes and then dip them into shredded coconut.
• Store lightly covered at room temperature.

• Heat oil in large oven-proof pan. Salt and pepper chicken pieces, skin off or on, as preferred. Brown chicken well on all sides and set aside.
• Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric.
• Stir in rice and return browned chicken to pan. Cover and bake in 350° F. degree oven (or simmer on stovetop) until rice and chicken are tender and most of the liquid is absorbed, about 30-40 minutes. Add water or tomato juice, if mixture looks dry before rice is done.
• Prepare the shrimp: peel and devein, if necessary, and sauté until cooked (until color changes to bright orange) about 5 minutes.
• Arrange shrimp, olives, and lemon slices on top of rice. Serve hot.

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Place vegetables on the lined baking sheet. Sprinkle with olive oil and seasoning; stir to coat evenly.
• Bake for 12-14 minutes until vegetables start to carmelize.

• Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
• In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
• In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
• Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
• Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
• Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
• Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
• The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.