1. Preheat oven to 375° F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones.

3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Bake cake according to the directions on the box.
• Use a 9 x 13 pan.
• While cake is warm poke holes in it all over, drizzle the sweetened condensed milk over the cake, and then pour the caramel topping over it all.
• Allow the cake to cool and then spread whip cream over the cake and top with crushed candy bar.

• Unroll dough onto a greased baking sheet.
• Place a layer of sliced ham on dough within a 1/2 inch of the edge.
• Sprinkle evely with green onions and parmesan cheese.
• Place a layer of thin sliced salami then sprinkle evenly with swiss cheese.
• Roll up like a jelly roll starting on the long side.
• Pinch the seam to seal and pinch the ends shut as well.
• Roll so it is seam side down on the baking sheet.
• With a knife, cut 8-10 1/4 inch deep slices across the top of the loaf approximately 1 inch long.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool slightly, serve warm.

Bake at 350° for 10-12 minutes.

• Preheat oven to 350° F.
• Sprinkle chicken breasts with salt and pepper. In a large skillet, brown chicken on both sides over medium-high heat. Place in a lightly greased 9x13 inch baking dish.
• In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour half of this mixture over the chicken.
• Bake for 20-25 minutes. Turn chicken pieces over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

• Preheat oven to 350º F.
• Cook rice according to package directions; except--cook rice only for a total of 10 minutes.
• Sauté onion in butter over medium heat while rice is cooking, approximately 10 minutes, or until onions are transparent.
• Combine all ingredients (except almonds) in a 2½ quart baking dish. Stir well to combine. Cover and bake 1½ hours, removing cover during the last 15 minutes of baking time. Moisture should be fairly well absorbed before removing from oven.
• Season to taste. Garnish with almonds and serve.
  
  *Beef broth when serving with a beef entrée; chicken broth when serving with a poultry entrée.

• Lightly brown both sides of the pork chops in a nonstick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.
• Place the pork chops into a 5-quart slow cooker.
• Mix the chicken broth and soup mix until well blended and then pour over the pork chops.
• Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.
• When done, remove the pork chops and serve with potatoes or rice.

Drain and place the potatoes in a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and fresh rosemary. Bake at 425 degrees 35-40 minutes or until golden brown.

NOTE: You can use dried rosemary, but use much less.

• Peel carrots and cut into strips that are approximately 1/2 inch wide and 2 inches long.
• For extra flavor, lightly brown the carrots in a skillet with a little butter on the stovetop before placing in the slow cooker. Just brown lightly, do not overcook.
• When browned, place carrots in the bottom of a 2 or 3 quart slow cooker.
• Mix all the other ingredients together in a bowl except for the coconut. Pour this mixture evenly over the carrots.
• Place the cover on the slow cooker and cook on low for 3 to 4 hours until the carrots are tender.
• Remove the carrots from the slow cooker and use the coconut to garnish the carrots when serving.

Marcus & Torrin love this because they said it warms their stomach up when they were small - and still enjoy it today.

Brown the meat; drain. Season with garlic salt and seasoned salt. Add the cream of mushroom soup to the beef.

In a casserole dish layer the meat mixture on bottom and then add half of the cheese, then the corn. Spread the mashed potatoes on top and sprinkle with remaining cheese.

Bake about 20 minutes or when cheese is fully melted.

Let cool and serve.

• Preheat the oven to 350°F. Line the bottom of a pie dish or baking sheet with foil or parchment large enough to accomodate an 8-inch circle. Lightly oil the lining material.
• In one bowl, mix together the flour, oats (if using), salt, baking soda, and baking powder. In a second bowl, beat together the milk, oil, egg, and honey.
• Stir the liquid and dry ingredients together to make a sticky dough. If it's too wet to hold a mounded shape, work in a little more flour. Shape into a mound about 6 inches in diameter on the prepared baking surface. With a sharp knife, slice a large X on the top of the loaf.
• Bake about 45 minutes, or until done. To test for doneness, tap the bottom: It should sound rather hollow. Let the bread cool a few minutes, or longer, before slicing, although the bread is at its best when eaten warm, topped with butter, honey, or both.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

• In heavy skillet, over medium heat, brown sausage. Set aside browned meat. In same skillet, brown onion and garlic until soft and lightly golden brown.
• In the soup pot, add beef broth, browned sausage, onion and garlic, tomatoes, tomato sauce, zucchini, carrot, green pepper, and wine. Cover and simmer 40 minutes.
• Turn heat to medium, add seasonings, and tortellini. Cook 10 to 15 minutes.
• Season to taste. Serve hot and garnish with cheese, if desired.

• In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
• Cut in butter until the mixture resembles coarse crumbs.
• Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
• Shape into a ball and wrap in plastic wrap.
• Refrigerate for at least 1/2 hour.
• *Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
• On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
• The edges with be jagged.
• Cut into 8 wedges.
• Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
• Press pepper and cheese firmly into the dough with hand or a rolling pin.
• Bake for 10 minutes or until lightly brown and crisp.
• Remove to a wire rack and cool.
• Repeat with remaining dough.
• Store crisps in a tightly covered container.
• Freezes well.

• Combine orange juice and 1 1/4 cup cold water in a large pitcher, stir until orange juice disolves.
• Add remaining ingredients and mix well. Serve cold.
• Garnish with orange and lemon slices.

• Mix all burger ingredients together (except optional cheese).
• Divide into 8 equal portions and shape into patties.
• Heat grill to medium high. Oil grates.
• Place patties on grill. Cover grill and cook until centers are no longer pink.
• Optional: Place a slice of cheese on top of each patty when close to being done.
• Serve with chipotle mayonnaise and grilled onions.
• Chipotle Mayo: Combine all ingredients. Keep refrigerated until ready to use.

• Preheat oven to 325ºF.
• Lightly spray baking dish with no-stick cooking spray.
• Crush tortilla chips and place in bottom of baking dish.
• Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
• Spread all the tortilla chips over the bottom of the dish.
• Layer in the following order: half of black beans (15 oz), 2 cups of cheddar cheese, half of the flour tortilla strips, and 3 cups of salsa.
• Next, layer in the following order: 2 cups of cheddar cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
• Spread 2 cups of mozzarella cheese over top.
• Cover with foil that has been sprayed with cooking oil on the side facing the cheese (so it will not stick) and bake 50 minutes.
• Uncover and bake an additional 10 minutes.
• Serve with extra salsa if desired.
  
  

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.