• In saucepan over high heat, combine the rice & water; bring to boil. Reduce the heat to low, cover & simmer until the water is absorbed & rice is tender.
• Cut the meat into 4 equal portions and add Italian dressing over the top. Chill for at least 20 minutes to marinate, turning as needed.
• Prepare hot fire in grill or broiler. Thread the meat, pepper slices, cherry tomatoes & onion wedges onto each skewer, alternating meat and vegetables.
• Place kabobs on grill rack or broiler pan. Grill for 5-10 minutes, turning as needed.
• Divide the rice onto individual plates; top with 2 kabobs & serve. Serves 2.

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.

• Tear Romaine lettuce into bite-size pieces and put in a large mixing bowl.
• Add the Parmesan cheese and croutons to the lettuce; toss all ingredients until evenly mixed.
• Serve with your favorite salad dressing.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• Crush Oreos in the bottom of the baking pan using the bottom of a glass. Crush until fairly fine crumbs are created.
• Add the melted butter to the Oreos and stir until evenly mixed. Once Oreos and butter are mixed, spread out evenly on the bottom of the baking dish; press down firmly.
• Beat the cream cheese and powdered sugar together until smooth; fold in 1 cup of whipped topping. Spread this mixture over the Oreo crust.
• Whisk the pudding mix and milk together until it is smooth and starts to thicken. Fold in 1 cup of whipped topping. Spread this mixture over the cream cheese layer.
• Layer the strawberry slices evenly over the pudding layer. Spread the remaining whipped topping over the strawberries.
• Keep refrigerated until serving. Garnish with strawberries if desired when serving.

• Brown ground beef and drain.
• Add taco seasoning and water, simmer 5 minutes.
• Place crescent roll dough in a 9x9 pan to form crust.
• Sprinkle 1/2 of the chips on dough, all of meat mixture, then sour cream.
• Top with cheese and the remaining chips.
• Bake at 375 for 20-25 minutes. can serve with lettuce, tomato, salsa, etc.

Pour into greased or sprayed 9" iron skillet, casserole dish or spring-form pan. Sprinkle additional shredded cheese and sugar, if desired.

Bake at 350 degrees F for 45 minutes.

• Cook bacon until crisp and place on a paper towel lined plate for grease to drain. Do not drain grease from the pan. Crumble bacon and set aside.
• While bacon is cooking, cut chicken into bites size pieces. When bacon is done, cook the chicken in the bacon grease left in the pan.
• Add the garlic powder; and then add the salt and pepper to taste.
• Cook the pasta according to directions; drain and pour back into the pot.
• Grease the bottom and sides of the 9 x 13 baking dish. Preheat the oven to 400 degrees F.
• When pasta is done and back in pot, add the soup, 1 cup of cheese, and the chicken; stir to mix.
• Pour pasta and chicken mixture into the prepared baking dish and spread out evenly. Sprinkle the bacon over the top.
• Sprinkle the rest of the cheese over the top and place in the preheated oven. Bake for 20 minutes or until the cheese has melted and is slightly browned.

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.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

In a medium sauce pan, melt caramels and cream over low heat, stirring frequently.

Combine all other ingredients except the chocolate chips.

Press 2/3 of the crumb mixture into 9x13 inch glass pan. Bake for 10 minutes.

Remove from oven and sprinkle with chocolate chips. Pour caramel mixture over the chocolate chips. Top with remaining crumb mixture.

Bake another 12 minutes.

Cool and cut into bars.

Next, add sliced potato, carrots and rice, to your preference. Season all to taste and top each with a tablespoon of butter.

Fold the foil up around the ingredients, to seal in the juices. Place all the little dinners on a cookie sheet and bake at 350 until done, approximately 30 minutes.

VARIATION: A pork chop can also be used in these dinners.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.

Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

• Peel and quarter the potatoes. Boil until tender; drain.
• In a large mixing bowl, beat the potatoes until fairly well mashed. Add the cream cheese, sour cream, milk, butter, parsley flakes, and garlic salt; beat until smooth and fluffy.
• Grease a 9 x 13 baking dish; spoon the mashed potatoes into it and spread out evenly. Dab a tablespoon of butter over the top and sprinkle with the paprika.
• Cover with plastic wrap and refrigerate until ready to bake. When ready to bake, place in an oven preheated to 350 degrees F, uncovered. Bake for 40 to 45 minutes or until thoroughly heated.

Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.

Top with remaining onions. Bake 5 minutes more.

NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.

• Cream the butter, brown sugar, and white sugar together; beat in the eggs and vanilla.
• Combine the flour, baking soda, salt, and cinnamon.
• Whisk the dry ingredients together and then gradually mix into the creamed mixture.
• Add the oats, vanilla chips, dried cranberries and rhubarb; stir until well mixed.
• Spray the cookie sheets before placing cookie dough on them. Drop cookie dough by a tablespoonful approximately 2 inches apart on the sprayed cookie sheets. Be sure to spray cookie sheets before each batch.
• Bake in an oven preheated to 350 degrees F. for 10 to 15 minutes or until set and golden brown in color.
• Remove from cookie sheets and place on a wire rack to cool.

• Beat the cream cheese, butter & vanilla in a mixing bowl until smooth.
• Gradually add in the powdered sugar; mix until smooth. If frosting is too thin, add a little more powdered sugar until it is a spreadable thickness.
• Spread the frosting on the cooled cookies. Store the cookies in an airtight container.

Cook pasta as directed; drain.

Combine hamburger mixture, pasta, and all other ingredients except for the cheese.

Put pasta in a 9x13 inch pan and sprinkle with cheese.

Bake at 350 degrees in oven for 30-40 minutes or until cheese is melted.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• 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.

Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Preheat oven to 350 degrees F. Wash potatoes and cut into quarters.
• Combine olive oil, garlic, and Italian seasoning in a large bowl; add potatoes and toss to coat evenly.
• Pour into a glass baking dish. Sprinkle with salt and pepper to taste.
• Microwave for 5 to 10 minutes, just long enough for them to start to soften.
• Place in the oven and bake for 20 to 30 minutes or until potatoes are tender when poked with a fork and have started to brown slightly.

• Preheat oven to 450 degrees F.
• Break cauliflower into large bite-size pieces and place in a large bowl.
• In a small bowl, combine the oil, paprika, and salt; drizzle over the cauliflower.
• Toss thoroughly to coat the cauliflower as evenly as possible.
• In a separate bowl, combine the minced garlic with the parsley flakes and set aside.
• Spread cauliflower out on a 10 x 15 x 1 baking sheet and place in the preheated oven, uncovered.
• Bake for 10 minutes and then remove from the oven and add the minced garlic and parsley flakes; stir into cauliflower to mix evenly.
• Place back in the oven for an additional 10 to 15 minutes or until the cauliflower is crisp tender and lightly browned. Stir once or twice through the cooking time.
• When cauliflower is done, remove from the oven and serve immediately.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Butter the bottom and sides of a pie plate; set aside.
• Melt the butter and chocolate together in a saucepan large enough to hold the Rice Krispies when added. Heat the butter and chocolate to a boil and then add the sugar.
• Remove from the heat and add the Rice Krispies; stir until evenly coated.
• Reserve 1/2 cup of the Rice Krispie mixture for the top and then pour the remaining into the buttered pie plate; pat firmly into the bottom and on the sides.
• Place the Rice Krispie lined pie plate into the freezer until frozen.
• Once the crust is frozen, allow the ice cream to thaw slightly so that it is soft enough to spread out. When it has thawed enough, remove the crust from the freezer, add the ice cream, and spread it out evenly into the crust.
• Sprinkle the reserved Rice Krispie mixture evenly over the top of the pie. Place the pie into the freezer until it is firm.
• To serve, remove from the freezer a few minutes before serving so it is easier to cut.