Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.

VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.

Add chicken broth and bring this to a boil.

When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.

Bring water to a boil and salt the water.

Add broccoli and cook 3-4 minutes.

Drain; add soy sauce and sesame oil, to taste.

• Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
• Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
• When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.

• Stir water, butter and flour together.
• Add eggs one at a time, stirring well after each addition.
• Pour into pan and place in a 400° F. preheated oven. Bake for 30 minutes. Crust will be bumpy. Let cool.

• Cream cream cheese.
• Add pudding mixes and milk. Stir until well mixed.
• Pour over cooled crust.
• Top with whipped topping.
• Drizzle with chocolate syrup before serving. Note: If desired, you can use "shell" chocolate syrup to help prevent the chocolate syrup from running on the whipped topping.

30 minutes before serving, add mushrooms and wine or broth.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

Spray casserole dish with Pam. Place breasts in casserole. Bake 30 minutes at 375 degrees.

Top with salsa 5 minutes before breasts are done.

Top with sour cream before serving.

VARIATION: For grilling, grill seasoned chicken over medium-high heat until done. Top with salsa and sour cream to serve.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

• Mix all the ingredients together and bring to a boil; turn down to a simmer.
• Cook the noodles and then add to the soup.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• In a mixer bowl, cream together the butter, peanut butter and sugars until it is nice and creamy.
• Add eggs one at a time and blend until each is well incorporated.
• Add the vanilla and mix well.
• In a medium bowl, combine the four, oatmeal, baking powder and salt.
• Slowly add these dry ingredients into the batter until well combined.
• Spray the baking pan with a non stick cooking spray and spread the batter into the pan.
• Bake at 325° F for 20-25 minutes or just until the bars are slightly browned and a toothpick inserted into the center comes out clean.
• Allow them to cool while making the icing.
• In a saucepan, add all of the icing ingredients and melt over a low heat, stirring occasionally.
• Spread over the bars and allow to cool completely before cutting and serving.

• Season stew meat with salt and pepper.
• Dredge the pieces in flour, coasting all sides.
• Heat oil in a dutch oven or saucepan on medium-high heat.
• Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
• Add garlic and tomato paste, cook for 3 minutes.
• Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
• Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
• Taste the broth, add salt if needed.
• Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
• To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
• Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
• Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
• Remove the beef from the au jus and divide it up amoung the warmed rolls.
• Keep the sauce warm and pour into individual cups for serving.
• Add horseradish sauce or sliced cheese to the sandwiches if desired.

Cook pasta according to package directions; drain.

Add pepper, carrots and onion to pasta.

Pour dressing over macaroni. Mix well. Chill overnight.

Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.

• Preheat oven to 450° F.
• Heat oil in a large skillet over medium high heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 5 minutes or until the vegetables are just tender. Set aside.
• Place pizza crust on a baking sheet. Stir together chicken and barbecue sauce in a medium bowl. Spoon chicken mixture evenly over pizza crust; top with vegetable mixture. Sprinkle with cheese.
• Bake for 10 to 12 minutes or until the pizza is heated through and cheese is melted.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• In a container, add all ingredients and whisk until thoroughly combined.
• May chill until ready to use. Great on fresh spinach salad!

• Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
• Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together. You should end up with about a 3-inch hole in the center.
• In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
• Top this with the blueberry pie filling; spread out evenly.
• Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
• Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
• Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
Cut into wedges to serve. This dessert pizza can be served warm or cold.

Sprinkle inside cavity of chicken and outside with onion powder, salt and pepper.

Put 3 tablespoons butter and celery in cavity.

Place remaining butter on outside of chicken.

Roast for 1 hour 15 minutes, basting with butter from pan periodically.

Let rest for 30 minutes before serving.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.

Toss beans in liquid until liquid reduces to about 1/2 of original amount.

Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.

Add bananas, pineapple and strawberries. Pour 1/2 of the ingredients in 8x12 inch dish. Refrigerate to let jell.

Spread sour cream over all. Pour remainder of jello over sour cream. Refrigerate until ready to serve.

Combine cake mix, pudding, eggs, sour cream, oil and water.

Mix on low until combined.

Mix on medium for 4 minutes.

Stir in chocolate chips.

Pour into prepared pan and bake for 45-50 minutes.

Allow to cool in the pan for 10 minutes.

Flip onto a serving dish. Slice and serve with vanilla ice cream and fudge topping, if desired.