• Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
• Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
• Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
• Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
• Serve with tied husks, using them as a handle to hold on to while eating.

• Cook the macaroni according to package directions. Drain.
• In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
• Add milk all at once. Stir until thick and bubbly.
• Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
• Mix in the cooked macaroni.
• Transfer to a greased casserole dish.
• For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
• Bake at 350 degrees F for 30 minutes or until golden brown.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• Preheat oven to 375 degrees F.
• TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
• Using your hands, spread mixture to cover the bottom and sides of the pie plate.
• Bake for 10 minutes, remove from oven and let crust cool.
• TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
• Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
• Wash the fresh peaches; remove the skin and slice.
• Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
• Cut and serve with a dollop of whipped topping if desired

• Mix together all ingredients except zucchini.
• Holding zucchini on end, cut off 1/3 of the side from top to bottom. Scoop out center of zucchini leaving about 1/4" around edges; leave ends on. Discard or use some of the scooped out zucchini in the meat mixture.
• Fill the zucchini 'boats' with hamburger mixture.
• Wrap zucchini individually with foil. Place on the grill on medium heat; cook for 20-30 minutes.
• Remove from grill and open foil and sprinkle tops with Parmesan cheese to serve. Serve hot.

• Preheat the oven to 375° F. Peel and core the apples. Cut the apples into thick slices and place in an ungreased baking dish.
• Combine the sugar, cinnamon, and nutmeg together in another bowl and mix until well blended. Sprinkle the sugar mixture over the apple slices.
• Combine the flour, brown sugar, and butter together in another bowl until the mixture has a crumbly texture. Sprinkle the crumble topping evenly over the apples and then place the crumble in the preheated oven.
• Bake for 30 to 40 minutes or until apples are tender when poked and the topping is golden brown and crispy.
• Remove from the oven and serve while warm. Serve with a scoop of ice cream or some cream.

• If using wooden skewers, soak for 30 minutes in water.
• Place the shrimp in a medium mixing bowl; then in a small mixing bowl, whisk together the Old Bay Seasoning, olive oil, and garlic powder.
• Pour over the shrimp and marinate in the refrigerator for 20-30 minutes.
• Alternate the shrimp and tomatoes onto the skewers.
• Place directly onto a grill heated to medium heat and cook for approximately 5 minutes on each side until the shrimp is pink and nicely grilled.
• Serve warm with tomato rice.

• Saute the rice in oil in a saucepan over medium-high heat for 2-3 minutes.
• Stir in the tomato paste and sauté for 2 minutes more.
• Add the chicken stock or bouillon and bring to a boil.
• Reduce the heat, cover, and cook for 20-30 minutes, or until the liquid is absorbed.
• Add the sun-dried tomatoes.
• Add salt and pepper to taste.

1. Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.

2. Place vegetables in grill basket, grill rack or thread onto skewers.

3. Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.

• Preheat oven to 375 degrees. Grease a cookie sheet.
• Stir together flour, cinnamon, salt, baking powder, soda, cloves and nuts and set aside.
• In a mixer bowl beat the butter and sugar for 30 seconds. Add eggs and vanilla. Beat well and add alternately dry ingredients. Add bananas one at a time. Beat well after each addition.
• Drop from a teaspoon 2 inches apart onto a well-greased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet immediately and cool on a wire rack.
• Cookies have a bread consistency so don't over bake. Frost cooled cookies with Banana Butter Frosting.
• For Frosting, combine powdered sugar, mashed banana, butter and vanilla. If necessary, add additional powdered sugar to make a spreading consistency. Frost completely cooled cookies.

Spray a grill rack with nonstick spray and grill burgers over medium-high heat until a thermometer inserted in the center of each burger registers 165°F, 7-8 minutes on each side.

VARIATION: For a slight variation, you can substitute ricotta cheese for the zucchini.

Place cooked pasta and prepared vegetables into a large bowl.

For dressing, combine ingredients and mix well. Pour over pasta and vegetables. Cover and chill for 2-24 hours.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Layer the bottom of a 9 x 13 pan with club crackers.
• Bring the remaining bar ingredients to a boil in a saucepan; boil for 5 minutes, stirring constantly.
• Spread half of the mixture over the club cracker layer.
• Place another layer of club crackers over the mixture.
• Pour the remaining boiled mixture over the second layer of crackers.
• Add a third layer of club crackers over the mixture.
• Melt all the frosting ingredients together and stir until smooth and evenly mixed.
• Spread frosting over the top of the last layer of club crackers.
• Keep refrigerated until serving.
• Note: These bars are very rich so you may want to cut them into small bars.

Place 1 tortilla on microwave-safe plate. Sprinkle tortilla with shredded cheese. Microwave for 10-20 seconds until cheese is melted.

Top with bacon pieces, lettuce and diced tomatoes. Fold sides of tortilla over and roll up. Cut each wrap in half before serving.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

Remove beans and discard water. Place skillet back on medium heat. Add beans to skillet and cooke 1-2 minutes until dry.

Add butter and garlic; cook for 1 minute, stirring occasionally. Season to taste with salt and pepper.

Crush the graham crackers.

Layer the crushed grahams, bananas and pudding. Top with whipped topping and any leftover banaanas.

Refrigerate until ready to serve.

Spread one side of each slice of bread with butter. Place the cheese over the unbuttered side of 2 slices; top each with 3 slices of bacon and drizzle with maple syrup. Top each with 2 grilled tomato halves, mashing down slightly, then cover with remaining bread slices, buttered side out.

Grill with sandwiches in a skillet over medium neat 3-4 minutes per side or until golden brown.

Halve and serve immediately.

• Preheat the oven to 350ºF.
• Combine the 2 cups of flour, the butter, and the powdered sugar. Mix thoroughly.
• Press the mixture into an ungreased 9x13-inch baking pan. Bake 20 minutes.
• Meanwhile, mix the eggs, sugar, salt and lemon juice.
• Fold in the 1/4 cup flour and the baking powder. Pour this mixture onto the hot crust.
• Bake 25 minutes longer; then cool, sprinkle with powdered sugar, and cut into squares.

• Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
• Grill over high heat 4-6 minutes per side or until desired doneness.

Place cauliflower in a shallow ungreased baking dish.

Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.

Top with cheese and bake 5 more minutes.

In the middle of the foil, lay potatoes, bacon, onion and red pepper, if desired. Sprinkle with cracked pepper and sea salt.

Bring sides of foil up. Roll top and ends of foil tightly to form packet. Heat grill to 400°. Lay packet bacon side down on grill. Cook 45 minutes turning packet over with large spatula every 15 minutes.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

• Place apple slices in the unbaked pie crust and arrange so they are evenly distributed.
• Mix the sugar and cinnamon together and sprinkle this mixture over the apples.

• Melt the margarine and then add the sugar and flour. Mix together until evenly mixed. Mixture will be thick and lumpy.
• Crumble this mixture over the apples.
• Bake at 400 degrees for 20 minutes and then turn the oven down to 325 degrees. Bake for an additional 20 to 30 minutes or until the apples are tender.