• 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 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

• Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
• Mix together, cover and put in the refrigerator until ready to use.
• Mix all of the marinade ingredients together.
• Pour over chicken in a one gallon ziploc plastic bag.
• Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
• Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
• Split sandwich rolls.
• Generously spread cut sides of rolls with the mayonnaise mixture.
• Layer chicken breasts, slightly overlapping on the bottom of the roll.
• Top each portion of chicken with tomato and slices of avocado.
• Cover with two slices of cheese.
• Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
• Put the tops on back on the sandwiches, slice and serve.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Mix together the instant pudding and the buttermilk.
• Crush the Oreos and stir into the pudding.
• Fold in the Cool Whip; then refrigerate prior to serving.

• Preheat oven to 350° F.
• In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
• Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
• Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
• Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
• Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.

2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.

3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

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.

• Combine beef, egg, Worcestershire sauce, pepper, salt, milk, onion and bread crumbs in a large mixing bowl.
• Mix well.
• Roll out onto wax paper into an 8x5 rectangle, 1/2 inch thick.
• Sprinkle cheese and mushroom on top of beef mixture.
• Roll lengthwise like a jelly roll.
• Place seam side down in baking dish.
• Bake for one hour at 350° - or you can microwave turning occasionally for 25-30 minutes on roast.
• Blend brown sugar and ketchup.
• Spread over loaf as soon as it comes out of the oven. May not need to use all of the ketchup mixture on top.

Divide mixture between two double thicknesses of heavy-duty aluminum foil. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once.

Open foil carefully and allow steam to escape. Serve with sour cream, if desired.

• Preheat oven to 350 degrees F.
• Combine 2 tablespoons margarine and flour, cook gently. Remove from heat.
• Stir in salt, onions and sour cream; stir in beans.
• Place bean mixture in shallow 2 quart casserole dish.
• In a small bowl, toss together cracker crumbs and remaining butter. Top beans with cheese and follow with cracker crumbs.
• Bake for 30 minutes or until cheese is bubbling.

Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours.

Drain, discarding marinade. Thread chicken with vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken is done.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

Cut bread into slices without cutting all the way through.

Mix all ingredients together.

Spread on one side of each slice of bread; wrap in foil and place in oven for 45 minutes.

• Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
• Pour melted butter or margarine over the cookies and toss with a fork to combine.
• Press cookie mixture into the bottom of the springform pan.
• Place the pan in the freezer for at least 15 minutes.
• Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
• When ready, spread over the cookie mixture in the pan.
• Place the pan back in the freezer.
• Melt 8 squares of chocolate over medium heat in a small saucepan.
• When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
• Place back into the freezer for one hour.
• Allow the second quart of ice cream to thaw for 5-10 minutes.
• Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
• Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
• Place the cake on a serving platter.
• Spread the non-dairy whipped topping over the top and sides of the cake.
• Sprinkle with colored or chocolate sprinkles if desired.
• Serve immediately or place the cake back into the freezer.
• If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
• Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.