• In a large bowl, combine the coconut, bread crumbs, salt and pepper.
• In a medium bowl, whisk the eggs together.
• In another medium bowl, place the flour.
• Dredge the shrimp in the flour then dip them in the egg mixture, letting the excess drip off.
• Then coat the shrimp with the coconut mixture.
• Lay them out on a baking sheet.
• Place 2-3 inches of oil in a dutch oven or frying pan and heat the oil to 350° F.
• Fry the shrimp in small batches until golden brown, approximately 1 1/2 minutes on each side.
• Remove with a slotted spoon and place on paper towels to drain.
• For sauce, microwave on high the marmalade and rum, mixed together, in a small microwave safe bowl.
• Thin out with more rum until it reaches your desired consistency.

• Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
• If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
• In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
• Pour the dressing over the peas and cabbage and stir until well coated.
• Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
• When thoroughly chilled, the cole slaw is ready to serve.

• Turn stovetop burner on low heat and roast finely shredded coconut in pan on stovetop until lightly toasted. Stir continually to keep from burning. Remove and set aside the coconut as it becomes lightly browned to keep from over cooking.
• In a large mixing bowl, combine cream cheese with sugar. Use electric mixer on low speed to mix until light and fluffy.
• Add crushed pineapple and 3/4 cup of toasted coconut to the cream cheese and sugar, stirring until combined. Reserve 1/4 cup of coconut to sprinkle for topping.
• Stir thawed whipped topping into other ingredients.
• Crush macaroon cookies into small crumbs.
• Place 12 foil or paper muffin cups into muffin tin.
• Evenly divide cookie crumbs, placing equal amounts in each muffin cup.
• Spoon equal amounts of cream cheese mixture over cookie crumbs.
• Sprinkle additional coconut over the top.
• Freeze until firm - about 4 hours or overnight.
• When ready to serve, top with chocolate sauce and garnish with shavings of dark chocolate.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Melt butter in large sauce pan over medium heat.
• Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
• Add garlic and cook for 2 minutes.
• Add potatoes, stir, pour in the broth and add bay leaves.
• Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
• Discard bay leaves.
• Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
• Return soup to the pot.
• Add milk and cream and heat through.
• Season with salt and pepper to taste and paprika if desired.

• Preheat oven to 350° with the rack placed on the middle shelf.
• Spread bread cubes and bacon on the baking sheet.
• Sprinkle with oil and black pepper.
• Bake, stirring a few times, until the bacon is crisp and bread cubes are golden brown. Approximately 20 minutes.
• Let cool.
• Serve with potato soup or salads.
• Store in refrigerator.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

• Preheat oven to 350º F. Grease baking pan or casserole.
• FILLING: In a heavy skillet, heat oil and brown chicken cubes for 5 to 7 minutes over medium heat. Add onions, peppers and garlic. Cook approximately 8 to 9 minutes, stirring occasionally.
• Dust mixture with flour and stir. Add broth and seasonings, reduce heat to low. Cook mixture until sauce thickens, approximately 5 minutes. Stir in olives and pimentos. Season to taste.
• Pour mixture into prepared baking dish or casserole.
• TOPPING: In a sauce pan, heat broth to boiling. In a separate bowl, blend water and cornmeal. Whisk cornmeal mixture into boiling broth until broth thickens. Spread over chicken mixture.
• Bake uncovered for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes.
• Cool for 10 to 15 minutes before serving. Garnish as desired.

• In a mixing bowl, combine chopped avocado and lemon juice. Toss to coat avocado completely with juice.
• Add remaining ingredients and season to taste.
• The finished amount of Guacamole made will depend upon the size of avocados. It is best to use large avocados to achieve the desired quantity.
• Serve immediately or cover and refrigerate until ready to serve.

• Preheat oven to 350° F.
• Grease the baking pan with butter or non-stick cooking spray, set aside.
• In large bowl, combine flour, quick oats, brown sugar, baking soda, and egg. Cut in the butter and mix well until ingredients are crumbly.
• Remove 1 1/2 cups of the mixture and set aside. Press the crumb mixture into the baking pan, bake for 15 minutes in the oven.
• While crust is baking, combine caramel topping and 1/4 cup flour in small bowl; mix well.
• Sprinkle the apples over the baked crust. Drizzle the caramel mixture over the top of the apples. Sprinkle the remaining crumb mixture over the caramel.
• Place back in the oven for another 20-25 minutes or until the top is golden brown.
• Let cool completely before serving; approximately 2 hours.
• Cut into 2" squares and serve.

• Empty tuna into small bowl. Mix together with mayonnaise, radishes, and pickles. Set aside.
• In other small bowl, mix together chopped cucumber, carrots, parsley, onion, and lemon pepper. Set aside.
• Butter outside of bread, both top and bottom halves.
• On bottom half of bread, place 1/2 the slices of Swiss cheese, then tuna mixture, then cucumber mixture, then rest of the Swiss cheese.
• Put top half on sandwich. Wrap in large sheet of aluminum foil, sealing.
• Place directly on preheated grill over medium heat.
• Set a brick or heavy heatproof object on top of sandwich while cooking.
• Turn sandwich over after 5-7 minutes and place brick on top again, grill another 5 minutes or until nicely browned and cheese is melted.
• Serve warm.

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Combine all the ingredients in a large bowl.
• Stir until all the ingredients are mixed evenly.
• Pour into an airtight container and store in a dry area.
• To serve, add 1/4 to 1/3 cups of hot chocolate mix to 1 cup of boiling water; stir until mix is dissolved.

Test Kitchen Tips:

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator.

• For ease in stretching or rolling, let dough stand at room temperature 1 to 2 hours.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For more tips, see Tips For Grilling Pizza.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• 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.

Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and brown, turning once, until golden brown on each side.

Transfer to the prepared baking pan; cover with foil and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.

1. Preheat oven to 400° F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.

2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 40 minutes or until potatoes are tender and golden brown.

• Peel the apples and cut into quarters. Remove the cores and cut quarters into 1/2" thick slices.
• Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
• In a large skillet, heat the butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
• Add the brown sugar and continue to cook until sugar has melted and started to caramelize.
• Apple slices should be tender. Serve as a side dish while still warm.

• Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
• Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
• Sprinkle the dry cake mix evenly over the pumpkin layer.
• Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
• Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
• Remove it from the oven and allow it to cool completely.
• Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
• Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
• Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.