Melt butter; add salt, pepper and garlic.
Place corn on a square of foil. Brush with butter mixture and wrap corn in foil. Place corn on grill, away from very hot coals. Cook 15-20 minutes, turning occasionally.
NOTE: May be baked in oven 400 degrees for 20 minutes.
Mix dressing and flour. Coat each chicken breast with mixture. Arrange on prepared baking sheet.
Combine both cheeses and sprinkle over chicken breasts.
Bake 20-25 minutes or until chicken breast is no longer pink.
Stir in spaghetti sauce and water; bring to a boil.
Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.
Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.
Slice bread lengthwise.
Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.
Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.
Cut each half crosswise into 1" slices.
Cream together butter, white sugar and brown sugar until smooth.
Beat in the eggs one at a time, then stir in vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour and chocolate chips.
Drop by large spoonfuls onto ungreased pans. Bake for 8-10 minutes in the preheated oven, or until edges are nicely browned.
Stir in lime juice, salt and pepper.
Stir in onion, cilantro and tomatoes.
Mix well and serve immediately.
Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.
Cool completely.
Store in a cool, dry place.
Drizzle with olive oil. Sprinkle with sea salt and chili powder or seasonings of your choice.
Bake at 400° for 20-25 minutes, stirring occasionally.
Place bread pieces in buttered 9x13 inch baking dish.
Cover and let rise until doubles, approximately 1 hour.
Bake 30 minutes at 350 degrees F.