• Mix butter, herbs and garlic into a paste and set aside.
• Rinse the chicken well, inside and out. Work your hand carefully under the skin wherever you can (breast, legs, thighs) taking care not to break the skin. Push bits of the herb paste under the skin then massage the surface to spread the paste around. Salt and pepper the cavity. Brush or rub the exterior with oil or melted butter. At this point, you can grill it, or you can refrigerate the bird for several hours.
• Set the grill up for indirect cooking and preheat. While the grill heats, truss the chicken: tie the drumsticks (leg ends) together with a piece of string. Run a second piece of string under the back, catching both wings, and tie in front. Trim off any string ends.
• Place the chicken on the spit according to the manufacurer's directions and grill over medium indirect heat for 75 - 90 minutes or until done. To test for doneness, use a thermometer ( 170F), or wiggle the legs - they should feel loose in their sockets, or poke into the meat - the juice that runs out should be clear, not pink.
• Remove from the spit and let sit for a few minutes. Cut and remove the strings and serve.

• 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.

Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture, sprinkle with garlic powder.

Grill over medium-high heat for about 2 minutes on each side or until golden brown.

Salt and pepper. Serve warm.

• In a large saucepan, combine the jello, tapioca pudding and water.
• Bring to a boil for 2 minutes.
• Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
• Fold in mandarin oranges and non dairy whipped topping.
• Cover and store in the refrigerator until ready to serve.

• In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla.
• Cook until the peaches thicken, approximately 10 minutes.
• Add in the blueberries and cook for another 5 minutes.
• Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form.
• Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit.
• Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.

• Put chicken in a bowl and use a fork to shred it up.
• Add the rest of the ingredients. Add additional mayo or seasoning to taste.
• Put on bread and enjoy. This recipe is good as a dip with crackers also.

• Cook pasta according to package directions in a medium sized saucepan.
• Drain and cool the pasta.
• In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
• Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
• Pour the dressing over it and stir to combine.
• Salt and pepper to taste.
• Cover and refrigerate for at least two hours for the flavors to blend.

• Preheat oven to 375° F.
• Cream shortening and sugars together.
• Add eggs one at a time until each is incorporated.
• Add vanilla and water and beat until light and fluffy.
• Sift together the flour, baking soda, baking powder and salt. Slowly add this to the batter until combined.
• Mix in the coconut, oatmeal and rice crispies. You may need to use a wooden spoon for this part instead of a mixer because the dough becomes somewhat stiff.
• Mix in the chocolate chips.
• Using a medium (approximatley 2 teaspoon) cookie scoop, drop batter onto prepared cookie sheets and bake in a preheated oven for approximately 10 minutes or until the edges are nicely browned.
• Remove to a cooling rack. Store in an air tight container.

• Season medallions on both sides with pepper and pumpkin pie spice.
• Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve.
• Add onion and apples to skillet, saute until soft.
• Add apple cider to skillet, heat to a simmer.
• Return pork medallions to pan, cover and simmer for 5 minutes.

• Calories: 196 calories
• Protein: 25 grams
• Fat: 6 grams
• Sodium: 56 milligrams
• Cholesterol: 75 milligrams
• Saturated Fat: 2 grams
• arbohydrates: 14 grams
• Fiber: 2 grams

• Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
• Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
• Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve.

• In small skillet, heat butter or margarine over medium-high heat.
• Whisk eggs in small bowl. Pour into pan, and scramble until soft cooked.
• Remove from heat, set aside.
• In large skillet, heat 2 tablespoons olive oil or vegetable oil. Over medium-high heat add onion, ham and rice.
• Stir fry 5-10 minutes until rice is crisped brown.
• Add garlic, soy sauce and teriyaki sauce. Continue stirring another 2-3 minutes.
• Add in green onions and pineapple, salt and pepper to taste, and scrambled eggs. Heat through, stirring to combine.
• Serve hot.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

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.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

Top each with another cookie, squeeze them together gently, and scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.

Eat ice cream sandwiches immediately, or freeze airtight at least 30 minutes or up to a day.

In bowl toss remaining ingredients except croutons. Shake dressing before adding to salad. Add croutons last. Serve immediately.

Add garlic salt and poultry seasoning to melted butter. Pour mixture over bread cubes. Stir to coat.

Bake at 350 for 5-10 minutes until crunchy.

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.

• Cream together the butter and the sugar.
• Add the eggs and the vanilla; mix well.
• Combine the flour, salt, baking soda and cinnamon; add this dry mixture to the creamed mixture and blend well.
• Add the zucchini and mix well.
• Spread the batter in a greased 13x15 inch pan and bake at 350ºF for 30-35 minutes.
• For the frosting, combine the cream cheese, butter, vanilla and powdered sugar; beat until smooth and creamy.
• Spread the frosting on the cooled bars.

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.

Beat egg with 2 teaspoons of water.

Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.

Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.

Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.