Preheat oven to 275 degrees.

Cook ribs and marinade for 1 1/2 hours, turning halfway.

Preheat grill to medium heat. Grill ribs 20-30 minutes, brushing with barbecue sauce and turning frequently.

Wash and peel sweet potatoes. Cut into 1/2-inch slices, then again into 1/2-inch strips. Toss sweet potatoes with oil in a large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.

Transfer sweet potatoes to platter.

Mix herbs in a small bowl. Sprinkle over sweet potatoes.

VARIATIONS: You can add any favorite herb to the mix, even a little dash of Parmesan cheese is delicious.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

• Whisk the eggs slightly and then stir in the instant coffee granules; set aside.
• Beat the cream cheese until smooth. Add the sugar, flour, and vanilla to the cream cheese; beat until well blended.
• Add the egg and coffee mixture and beat until blended; set aside until ready to layer with the cake (do not refrigerate).

• Preheat the oven to 350 degrees F. Prepare Bundt pan by greasing the entire inside. Be sure to get it in every crease of the pan. Set pan aside.
• Whisk together the first 5 dry ingredients.
• In a large mixing bowl beat the softened butter for about 30 seconds; then gradually add the sugar while beating.
• Beat until light and fluffy. Add the eggs one at a time, beating between each. Add the pumpkin and beat until well mixed.
• Begin gradually adding the dry ingredients and the buttermilk, alternating between the two. Beat between each addition. Continue until all dry ingredients and buttermilk have been added and mixed in evenly.
• Mix up the Streusel Topping as directed and spread evenly into the bottom of the Bundt pan.
• Pour half of the pumpkin cake batter over the streusel and spread out evenly.
• Spoon half of the cream cheese mixture on top of the pumpkin cake batter. Do not spread the cream cheese layer out, leave in spoonfuls.
• Add the remaining pumpkin cake batter on top of the cream cheese and carefully spread the batter out evenly.
• Add the remaining cream cheese mixture by spoonfuls in same manner as before.
• Marble the pumpkin layers and cream cheese layers by swirling through the layers with a knife. Swirl thru the batter several times but do not over do it or the two will mix together too much.
• Place the cake in the preheated oven and bake for 40 to 45 minutes or until a toothpick poked in the middle comes out clean.
• Remove from the oven and place on a wire rack to cool for 10 minutes; after cooling for 10 minutes, turn the cake out onto a cake plate. If streusel topping sticks in the pan, use a spoon to scrape it out and place it back on top of the cake. Allow cake to cool completely.

• Combine the powdered sugar and corn syrup together in a small bowl and stir until smooth.
• Add the strong coffee in increments until the mixture is a good consistency for drizzling.
• Drizzle over the cooled cake. Serve.

Cook meat, with onions, celery and garlic; drain grease.

Stir in tomatoes, tomato sauce and sugar; season with paprika, oregano, salt and cayenne pepper, if desired. Cover and cook for 5 minutes.

Stir in cooked macaroni in and turn off heat.

• 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.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Combine the sausage, beef, cheese, Worcestershire sauce, and pepper in a large bowl.
• Use your hands to mix all the ingredients together and then for 8 patties from the mixture.
• Cook the burgers on a grill preheated to medium-high.
• Grill for approximately 10 minutes on the first side or until lightly charred. Turn and cook on second side for about 5 minutes or until burgers are no longer pink inside.
• Remove from the grill and serve on a bun with your favorite toppings.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.

When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.

Remove from oven and spread marshmallows over brownies using knife dipped in cold water; cool.

For topping, melt butter, chocolate chips and peanut butter in sauce pan. Stir in Rice Krispies.

Spread topping over cooled marshmallows. Let stand until cooled and topping has set.

In a medium skillet over medium-high heat, brown the ground beef, stirring often; drain. Remove from pan and set aside.

Cook the onion in the same pan, stirring frequently, until soft and tender.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions; stir.

Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.

2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.

3. Serve immediately or refrigerate to serve cold.

• Brown the ground beef in a roaster on the stovetop. Use a pan that can also be used in the oven. Add the minced onions, salt, and pepper while browning the ground beef.
• Cook the ground beef until the bottom of the pan has some nice browned areas and the meat has started to get some well brown pieces but do not burn.
• Drain the grease from the meat and return to the burner and add all of the remaining ingredients. Cover the pan and continue to cook over medium-low heat on the stovetop or place in an oven preheated to 350 degrees F. If placing in the oven, heat on the stovetop until it begins to boil before placing in the oven.
• Cook until carrots and potatoes are tender, approximately 60 minutes.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Place the chicken breasts into a slow cooker. Sprinkle with ranch dressing mix and pour the wing sauce over the top.
• Cover, and cook on low for 6-8 hours.
• Once the chicken has cooked, shred the meat finely with two forks.
• Serve on buns.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.

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.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

While cake is baking, blend together cream of coconut and condensed milk.

While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.

Top with whipped topping and sprinkle with coconut. Store in refrigerator.