• Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
• Place sirloin steaks in a large resealable plastic bag.
• Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
• Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
• Remove the pan from the refrigerator and allow to come to room temperature.
• Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
• Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
• While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
• Remove the steaks from the grill and allow to rest for five minutes before serving.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Preheat oven to 450 degrees F.
• In a small bowl, thoroughly blend the baking mix, milk, cheese, and garlic.
• Using a tablespoon, drop the batter onto the ungreased baking sheet.
• Bake 9 to 10 minutes or until the biscuits are golden brown. This recipe easily doubles.

• Combine ham, butter, onions and Worcestershire sauce in a skillet.
• Cook over medium heat until the onions are tender.
• Place in a large slow cooker.
• In a saucepan, heat soup, milk and cheese on medium heat until the cheese has melted.
• Pour over the ham mixture in the slow cooker.
• Combine the potatoes and sour cream.
• Spread the potatoes over the mixture in the slow cooker.
• Sprinkle bacon over the top.
• Cover, cook on low 3-4 hours or until the cheese mixture bubbles to the top.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Apply a light coat of olive oil to the broiling pan and then place the fillets it.
• Drizzle with lemon or lime juice. Sprinkle with seafood seasoning and lightly with paprika, if desired.
• Place the pan under the preheated broiler and cook for 5 to 7 minutes. Do not turn while cooking but watch them carefully. The thin fillets will cook quickly.
• Remove from under the broiler when the fillets are opaque and flaky.
• Serve while hot with your favorite vegetable.

• Use a whisk or fork to mix together the goat cheese, cream, parsley, red pepper flakes and lemon juice in a medium mixing bowl.
• Bring one cup of water to a boil in a large sacuepan.
• Boil the broccoli in the water until crisp tender and then drain.
• Place drained broccoli in a large mixing bowl.
• Toss the cheese mixture over the top and gently mix to combine and coat the broccoli.
• Season with salt and pepper.
• Garnish with grated lemon peel if desired and serve warm.
• *Note: The sauce is not very creamy but adds a great deal of flavor.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Place the beefsteak into a glass baking dish or glass bowl.
• In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
• Remove steak from dish and save the marinade mixture.
• Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
• Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
• In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
• Slice the steak across the grain, diagonally.
• Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
• Wrap the ingredients inside the tortilla.
• Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

• Preheat oven to 325°.
• Grease and flour the baking dish.
• Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted.
• In a medium bowl, stir together flour, sugar, cinnamon, and chipotle chile pepper.
• Add sugar mixture to the melted chocolate and butter mixture, stir to combine.
• Add eggs and vanilla.
• Mix until smooth.
• Turn off the heat and add chocolate chips.
• Pour mixture into a prepared baking pan.
• Bake until the center is set, 35-40 minutes.
• Cool completely and garnish if desired, with a dusting of powdered sugar. Cut into small squares and serve.

• On a prepared pizza crust, sprinkle the olive oil; then sprinkle on the chopped garlic.
• Layer the vegetables, starting first with the tomatoes in a single layer, then the peppers in a single layer, then the onion rings.
• Sprinkle with basil leaves and cheese.
• Slide the pizza onto a pizza pan or stone.
• Bake 8-10 minutes in a 450°F oven until the crust is golden brown.
• When the pizza is done, place it on a cutting board, pile the spinach leaves in the center of pizza, and drizzle the pizza with about 2 teaspoons of olive oil; then slice and serve.

• Unroll the breadsticks individually.
• Make a "well" down the center of each with a knife our your finger.
• Mix together the two cheeses and spread the cheese down the center of each breadstick, fold over and pinch the ends together.
• Slightly twist each breadstick and place on a baking sheet.
• Pressing the ends firmly onto the sheet so that they will not untwist.
• Brush each with the beaten egg white.
• Sprinkle with salt and pepper.
• Bake at 350° F. for 15 minutes or until slightly browned.

• Preheat oven to 350º F.
• In a medium bowl, combine peanut butter, sugar, egg, and baking soda. Stir until all ingredients are blended. Add vanilla and stir.
• Roll dough into balls about 1 inch in diameter and place on greased cookie sheet. 
• Bake for 16-17 minutes or until lightly browned and set.
• Remove pan from oven and leave cookies on baking sheet 1-2 minutes. Then, place cookies on a rack to cool.

           Optional: Add mini chocolate chips and/or chopped mixed nuts to batter.

• Mix coleslaw, chestnuts and red pepper with mayonnaise and soy sauce that has been blended together.

• In small bowl mix together soy sauce, honey, oil and garlic.
• Place tenders on grill on medium heat. Brush with soy mixture. Close grill lid, grill for 5 minutes. Open, turn tenders when nicely browned and brush other side with soy mixture. Close grill, cook for 5 more minutes. Brush again and remove when nicely browned and cooked through.
• Toast buns for 2-3 minutes. Remove from grill.
• Place 2-3 tenders on each bun; top with coleslaw mixture.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Preheat oven to 350 degrees F. Grease a 13x9 inch pan.
• Prepare brownie mix batter according to package directions. Spread 2 cups into prepared pan; set aside.
• In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until combined.
• Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
• Bake for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Cool completely on a wire rack. Spread frosting over brownies.

• Preheat oven to 400 degrees F.
• Place asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes. Remove from oven and allow to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place the pie crust into the pie pans and form to the sides and bottom of the pan. Crimp the edges of the pie crust.
• Cut asparagus into 1-inch pieces. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

• Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole.
• Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other ingredients.
• Combine the flower baking powder, baking soda, salt, and brown sugar in a large bowl; stir to mix.
• To the oatmeal and buttermilk mixture, add the beaten eggs and melted butter; stir to blend thoroughly.
• Pour this mixture into the dry ingredients and stir together by hand until just blended. Do not over mix.
• Pour the batter into the prepared muffin cups. Fill each cup two-thirds to three-fourths full.
• Go thru the blueberries and remove any that are blemished.
• Add the blueberries by placing them on top of each muffin and press slightly into the batter. The blueberries do not need to be completely covered with batter.
• Distribute the blueberries evenly between all the muffins.
• Place them into a 375° F. preheated oven. Bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
• Remove from the oven and allow to cool before removing from the muffin tin.

1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.

2. Refrigerate 1 hour or until ready to serve.

3. Serve with a dollop of sour cream, if desired.