• Mix the first 9 ingredients in a resealable plastic bag.
• Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
• Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
• Brush the turkey with the marinade during grilling.
• Remove from the grill and serve immediately.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

For the crust, combine sugar and butter until creamy. Add egg and almond flavoring; continue beating until combined. Add flour and baking powder; continue beating until well mixed.

Gently press dough into prepared pan. Sprinkle toasted almonds over dough.

For filling, combine sour cream, sugar, eggs and almond flavoring. Beat until smooth. Pour over almonds. Bake for 60-70 minutes or until edges are lightly browned.

Cool on a wire rack completely.

Arrange strawberry halves on top of cake. Brush with melted jelly. Refrigerate at least 2 hours before serving.

• In skillet over medium heat, brown beef and onion together; drain.
• Combine beef mixture, cooked noodles, soups and sour cream. Place in greased 13x9 baking pan.
• Combine butter and crushed crackers; mix well and sprinkle over top of casserole.
• Bake, uncovered, at 350 for 30 minutes.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil. Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into the peas. Cook over medium high heat until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

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.

Combine all ham and potato ingredients. Layer in a 2 quart greased casserole dish.

For sauce, melt butter in a saucepan. Add flour and cook for one minute until smooth. Add milk, dry mustard and cheese. Cover over low heat until cheese is melted.

Pour cheese sauce over potato mixture. Bake for 1 hour or until potatos are done.

• Preheat oven to 450° F. If oven is in use at a different temperature, wait until  food being cooked is finished, raise the heat and roast the asparagus so that it can be served immediately--it will only take about 10 minutes.
• Wash asparagus and trim off tough ends. Put asparagus on baking sheet and drizzle with olive oil (rub it on with your hands, or stir the spears around a bit to get them coated with oil). Salt lightly. Roast until just barely tender, 8-15 minutes, depending on the thickness of the spears.
• Drizzle with lemon juice and serve immediately.

• Preheat oven to 350 degrees F.
• On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
• In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
• In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
• Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole.
• Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other ingredients.
• Combine the flower baking powder, baking soda, salt, and brown sugar in a large bowl; stir to mix.
• To the oatmeal and buttermilk mixture, add the beaten eggs and melted butter; stir to blend thoroughly.
• Pour this mixture into the dry ingredients and stir together by hand until just blended. Do not over mix.
• Pour the batter into the prepared muffin cups. Fill each cup two-thirds to three-fourths full.
• Go thru the blueberries and remove any that are blemished.
• Add the blueberries by placing them on top of each muffin and press slightly into the batter. The blueberries do not need to be completely covered with batter.
• Distribute the blueberries evenly between all the muffins.
• Place them into a 375° F. preheated oven. Bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
• Remove from the oven and allow to cool before removing from the muffin tin.

• Spray a light coating of no-stick vegetable oil onto skillet.
• Over medium high heat, cook chopped chicken for approximately 5 minutes or until chicken is no longer pink. Stir in sauce.
• Reduce heat and cook an additional 5 to 6 minutes. Add beans and cook an additional 1 to 2 minutes or until thoroughly heated.
• Spread about 1/2 cup of mixture on each tortilla. Top with shredded lettuce, cheese, and green onion. Fold into burritos. Garnish with salsa if desired.

• Preheat oven to 300 degrees F.
• Grease an 8 inch square pan
• Heat oil in a large skillet.
• Add onions and corn to skillet.
• Saute until the onions are translucent, approximately 8-10 minutes.
• Stir in eggs, cream, cornbread and one cup of the cheese.
• Season with salt and pepper.
• Sprinkle with remaining cheese and top with diced or sliced jalapenos.
• Place pan in a water bath.
• Bake approximately 1 hour or until firm.
• Cut into squares and serve.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• Combine garlic, jalapeño, and vinegar in medium bowl.
• Whisk in parsley, oregano, lime juice, and orange juice.
• Whisk in olive oil, and season with salt and pepper.
• Mix well and set aside at room temperature to allow the flavors to blend.

• Place the pork tenderloin in a resealable plastic bag and add the chimichurri sauce; however, reserve 1/2 to 1 cup of the sauce to serve on the side. Marinate the pork in refrigerator for 30 minutes.
• Preheat grill to medium heat.
• Remove pork from marinade and place directly on the grill. Discard the marinade. Season the tenderloin with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper. Grill another 5 minutes or until done.
• Remove the pork from the grill, cover with foil, and let it rest for 5 minutes.
• Slice the tenderloin into half-inch thick slices, place on serving platter, and drizzle with some of the reserved sauce.
• Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.

In mixing bowl, combine russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth, toss well to coat. Place into casserole dish and roast uncovered for 40-45 minutes or until potatoes are tender.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

• Wash, peel, core, and slice apples.
• Place prepared apples in sauce pan. Add 1/2 inch of water to the bottom of the sauce pan and cook, partially covered, over medium to low heat, 15-20 minutes.
• Add sugar, approximately 1/4 cup per 4 or 5 apples. Adjust the amount of sugar based on the type and sweetness of the apple variety being used. Add cinnamon and vanilla.
• Cook for an additional 5 minutes. If sauce is too thick, add a small amount of water.
• 10-12 medium apples make approximately 1 quart of sauce.
• Since some apples cook up softer than others, the consistency of the sauce may vary. If a smoother textured sauce is desired, place sauce in blender or a food processor and blend until desired consistency is achieved.

• Preheat oven to 350°F. Grease and flour the bottom and sides of a 9 x 13 cake pan.
• Combine the cake mix, eggs, margarine, and juice from mandarin oranges; beat for 4 minutes.
• Add mandarin oranges and vanilla; beat until oranges are in small pieces.
• Pour into the prepared cake pan and bake at 350°F for 30 to 40 minutes or until when poked with a toothpick, it comes out clean.
• Allow to cool completely before frosting.

• Combine the pudding mix with the juice from the crushed pineapple. Stir the mixture until evenly mixed; then allow it to sit until it thickens slightly.
• Add the powdered sugar and drained pineapple; stir to mix.
• Fold in the whipped topping.
• Spread on the cake. Keep refrigerated until ready to serve.