• Start the grill. Trim the chicken: remove any large areas of fat and trim off excess flaps of skin (a sharp scissors works well for this), but leave the skin on for grilling. It can be removed later, if desired. Salt and pepper both sides.
• Grill, skin side down, over direct medium heat for about 10 minutes. Turn and cook until almost done, another 5-10 minutes, depending on size. Brush  sauce on top side, turn and grill on that side for a minute, repeat with other side. Check for doneness--make a small cut in thick area of meat: it should not be pink. Serve hot off the grill.

• 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.

• Preheat the grill to medium and wipe down the grates with oil.
• Stem and wash the tomatoes.
• Slice each tomato in half.
• Drizzle each half with zesty Italian salad dressing.
• Place tomatoes on the grill cut side down.
• Grill for approximately 3 minutes or until each has nice grill marks.
• Remove from grill and salt and pepper each to taste.
• Sprinkle with approximately 1 tablespoon of cheese and allow it to melt.
• Garnish with basil.
• Serve warm.

• In a small skillet or saucepan, melt the butter. Add the onion and cook until soft: about 5 minutes.
• While the onion cooks, remove the zest from the lemon, chop finely, and juice the lemon.
• Mix in all of the remaining ingredients and simmer 5 minutes.
• Brush onto grilled food a few minutes before food is fully cooked. Don't put it on earlier, because the honey will burn.

TIP: If you are grilling for people whose preference for hot or mild sauce varies, make the sauce according to the recipe, but reserve some of it and add more cayenne to the rest. Be sure to keep the categories separate when serving!

• In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla.
• Cook until the peaches thicken, approximately 10 minutes.
• Add in the blueberries and cook for another 5 minutes.
• Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form.
• Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit.
• Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.

• Brown the ground beef and onion together until the ground beef is no longer pink and the onions are translucent. Drain off excess grease.
• Add in the water, mustard, ketchup, horseradish, garlic powder, salt and pepper.
• Mix all together and simmer for 15-20 minutes.
• Serve on your favorite bun.
• Can add a slice of cheese, barbecue sauce or your favorite toppings to each sandwich.
• Note* The meat mixture freezes beautifully.

• 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.

• Place chicken breast on baking sheet, remove skins. Sprinkle with olive oil and seasoning salt.
• Preheat grill to medium heat, place seasoned breasts on grill, bone side down.
• Grill 20-30 minutes, mainly bone side down, turning once to nicely brown top side. Allow to cool completely, then take meat off bone, shred into small pieces. Place in large bowl.
• For dresing: combine mayonnaise, wine, chutney, curry powder and salt in bowl of food precessor; process until smooth.
• Pour dressing over chicken, enough to moisten. There may be extra dressing; use for dipping sauce.
• Add celery, green onions, craisins, water chetnuts and mix well. Refrigerate for a few hours or overnight to allow flavors to blend.
• When ready to make wraps add nuts or cashews. Fill each tortilla center with chicken mixture. Fold one side over the other, roll up and cut in half. Serve with fresh fruit.

• In a saucepan over medium heat, melt 3/4 cups of butter and 1/3 cup of the chocolate chips. Stir until smooth.
• Stir in graham cracker crumbs and peanuts.
• Press this into a buttered 13x9x2 inch pan.
• Cover and refrigerate for 30 minutes or until set.
• In a mixing bowl, beat together the cream cheese, sugar and vanilla until smooth.
• Spread this over the bottom layer.
• Melt the remaining 2/3 cup of chocolate chips until smooth.
• Carefully spread this over the cream cheese layer.
• Cover and refrigerate until set.
• Cut into 24 squares and serve.

• Coat medallions with salt, pepper and flour. Over medium heat, add oil to skillet and lightly brown both sides of medallions.
• In a medium bowl, combine remaining ingredients and pour over browned medallions. Cover skillet.
• Reduce heat to simmer and cook 50 to 60 minutes. If sauce is too thick, add small amounts of water until desired consistency is achieved.
• Serve hot.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• 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.

• Boil pasta according to package directions, drain. Transfer hot pasta to large bowl, add ricotta and feta; Toss to combine.
• Meanwhile, in skillet, warm oil over medium heat. Add green beans, garlic, salt and pepper and sauté for 5 minutes, tossing. Add chicken stock and lemon juice, continue cooking until beans are crisp tender; approximately 5-7 minutes.
• Add pasta to pan with grean beans, toss to combine. Add tomatoes, toss gently. Transfer to serving plate and top with lemon zest.
• Serve warm or at room temperature.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

Just before serving, stir Sprite into lime juice mixture.

Garnish with a cherry and lime slice.

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks..
• Add onion and mushrooms and cook until soft and translucent, about 5 minutes..
• Add pasta sauce and bring to a simmer, about 2 minutes.
• Remove from heat and transfer sauce to the bottom of a 9x13 baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Add in flour and salt and whisk until well blended.
• Pour mixture over cheese in baking dish. Sprinkle with pepperoni and parmesan. Bake 25 minutes, or until golden brown.
• Let stand for 5 minutes before slicing and serving.

• Preheat oven to 450°F.
• In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.
• Add the wings and season with salt and pepper. Toss to coat.
• Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.
• Remove them from the oven and preheat the broiler. Move the oven racks to the top position.
• In a medium saucepan, combine the coconut milk, soy sauce, fresh ginger, lime zest, sugar, and the rest of the curry paste.
• Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.
• Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.
• Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.
• Broil the wings for 10 minutes, turning once, or until cooked through.
• Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

• Beat cream cheese with an electric mixer until creamy.
• Add sour cream, Worcestershire sauce and hot sauce.
• Stir in milk until all in is incorporated.
• Add blue cheese and walnuts, stir to combine.
• Cover and chill for two hours.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Toss together shrimp, salt and red pepper flakes in medium bowl.
• Heat 3 tablespoons olive oil in large skillet over medium high heat.
• Add shrimp and sauté for about 2-4 minutes, stirring occasionally, and just cooked through.
• Transfer to plate or bowl, set aside.
• Add onion to same skillet, add 1 tablespoon olive oil if needed. Sauté onion about 5 minutes.
• Add tomatoes with juice, wine, garlic and thyme. Reduce heat to medium low and allow sauce to simmer for 10-15 minutes. It will reduce and thicken slightly.
• Return shrimp to skillet, with any accumulated juice, into the tomato mixture. Stir to combine. Cook for 1-2 more minutes.
• Stir in basil. Season with more salt and pepper in needed.
• Serve hot. Very good with lemon pasta recipe and crusty bread.
• Garnish with fresh parsley if desired.

• Preheat oven to 350 degrees F.
• In 2 medium bowls, separate egg yolks and whites. Add 1/2 cup sugar to each, beat whites until stiff peaks form then beat yolks until peaked. When stiff, fold whites into yolk mixture. Gradually add flour, mixing with wooden spoon.
• Mix in butter.
• Pour mixture into greased cake pan. Bake for approximately 20 minutes or until spongy and golden.
• Remove from oven, cool for 5 minutes in pan, then turn out on rack or plate to cool completely.

• In saucepan, bring butter, milk and cream to boil. While mixture is coming to boil, whisk together sugar, cornstarch and eggs. Whip with electric mixer for 5 minutes. When milk boils, whisk in egg mixture and bring to boiling. Boil for 1 minute, whisking continuously. Pour into medium bowl and cover surface with plastic wrap. Chill overnight or until well chilled.
• Once chilled, whisk to smooth out. Add rum and honey, mix well.

• Cut the sponge cake into 2 layers. Spread pastry cream over first layer, spreading thick.
• Top with second cake layer. Spread chocolate icing on top. Spread extra cream around sides of cake. Gently place sliced almonds around the sides of the cake, sticking to the sides.

• Place chocolate squares in medium saute pan over medium heat. Add water, stirring occasionally until melted and combined.
• Spread over the top of the cake.