• Preheat oven to 450 degrees F.
• Bake sweet potato in oven for 45 minutes, until tender.
• Remove poke with a fork to let steam out, being very careful as steam will be very hot.
• For Honey Caramel Sauce, melt butter over medium heat in a small saucepan; add brown sugar, stirring to combine. Add honey and cinnamon; continue stirring for approximately 4 to 5 minutes. Do not boil.
• Cut a 2-inch cross in the center of each potato. Push open the potato until filling starts to push through the cut.
• Place half of the marshmallows into the sweet potato. Drizzel caramel sauce over the marshmallows. Place the remaining marshmallows over the caramel sauce.
• Place potatoes on a baking sheet and broil for 1-2 minutes or until marshmallows start to brown.

• Preheat oven to 450° F.
• Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
• In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
• Stir in milk, just until mixture forms into a dough.
• On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
• Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.

• In saucepan over high heat, combine the rice & water; bring to boil. Reduce the heat to low, cover & simmer until the water is absorbed & rice is tender.
• Cut the meat into 4 equal portions and add Italian dressing over the top. Chill for at least 20 minutes to marinate, turning as needed.
• Prepare hot fire in grill or broiler. Thread the meat, pepper slices, cherry tomatoes & onion wedges onto each skewer, alternating meat and vegetables.
• Place kabobs on grill rack or broiler pan. Grill for 5-10 minutes, turning as needed.
• Divide the rice onto individual plates; top with 2 kabobs & serve. Serves 2.

• Cook Brats in beer, for 15 minutes. Then add 2 onion slices, salt and pepper.
• Cook for 20 additional minutes, remove from stove and take to grill.
• Sear the brats on the grill while heating sauerkraut and chopped onion slices. Now get ready for the feast!!!

• Boil potatoes in salted water for approximately 15 minutes or until just tender. Drain and allow to cool.
• In large bowl, combine red onion, cherry tomatoes, bacon bits, basil, Italian drssing, mayonnaise, and mustard. Stir until smooth and combined.
• Add cooled potatoes and toss to coat.
• Refrigerate until ready to serve.

• Bake cake according to package directions.
• When cooled, place on a platter and poke holes all over the top with a skewer.
• Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
• Cut or tear the cake into cubes, set aside.
• Prepare instant pudding according to package directions.
• Cool in the refrigerator.
• In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
• Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
• Repeat the layers three times.
• Top all with non dairy whipped topping and garnish with berries and mint if desired.

• Grease and flour a 9 x 13 cake pan. Preheat oven to 275 degrees F.
• Mix the mashed bananas and lemon juice together in a small bowl and set aside.
• In another bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl, cream the butter and sugar together.
• Beat eggs into the butter and sugar mixture one at a time. Beat in vanilla.
• Mix in the flour a little at a time, alternating with the buttermilk.
• Stir in the mashed bananas and then pour batter into the prepared cake pan.
• Bake for approximately 1 hour and 20 minutes. Start checking for doneness after about 1 hour by poking the center of the cake with a toothpick. When it comes out clean, the cake is done. Baking times may vary so check with a toothpick to be sure the cake is baked properly.

• Combine the cream cheese and butter in a mixing bowl and beat until well blended.
• Add in the powdered sugar and vanilla and beat until creamy smooth.
• If the consistency of the cream cheese frosting is too thin, add a little more powdered sugar, starting with one or two tablespoons at a time until it is the desired consistency.
• Spread frosting on the cake evenly.

• Slice fruit into cubes and remove seeds as needed.
• Place fruit into blender and purée.
• Strain puréed fruit into a large pitcher to remove pulp.
• Add water, sugar (adjust to taste), and lime juice.
• Serve chilled over ice and garnish with a slice of lime or a mint sprig if desired.

• Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
• Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
• Mix remaining ingredients, drizzle over fish.
• Bake uncovered 15-20 minutes or until fish flakes easily with fork.

• In a large skillet over medium high heat, melt butter. Add olive oil, salt and pepper and mix well.
• Add minced garlic and cook for 1 minute, being careful not to brown the garlic.
• Add 2-inch asparagus pieces and cook until cooked throughout, turning occasionally.

• Brown ground turkey, onion and 1/2 teaspoon oregano in a large skillet. Cook thoroughly and drain. Add spaghetti sauce, water and mushrooms. Simmer approximately 5 to 7 minutes.
• In another bowl, combine Ricotta cheese, parsley, oregano, egg, and about 3/4 cup Parmesan cheese.
• Spread 1 1/4 cup spaghetti sauce on the bottom of prepared baking dish. Layer uncooked lasagna noodles on top of the sauce. Layer with half of the Ricotta cheese mixture and sprinkle with half of the grated cheese. Repeat spaghetti sauce, noodle, and Ricotta cheese layers. End with a layer of spaghetti sauce and sprinkle with 1/4 cup of Parmesan cheese.
• Cover and refrigerate overnight or a minimum of 8 hours.
• Bake in preheated oven at 350° F for approximately 50 to 60 minutes. Let stand approximately 15 minutes before serving.
  
  *Mushrooms are optional.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• Add the yeast to the lukewarm water and allow to stand for a few minutes for the yeast to be activated.
• Mix the flour, yeast mixture, milk, onion powder, sage, chives, salt, and melted butter together; mix thoroughly.
• Place on a baking stone and form into a round loaf. Coat loaf lightly with olive oil and then cover with plastic. Let stand overnight to raise (or 6 to 8 hours). The loaf will spread and flatten slightly as it stands overnight.
• Preheat the oven to 350° F. when ready to bake.
• Remove plastic wrap from loaf and brush surface with an egg wash.
• Bake for 30 minutes and then remove from oven and brush surface with melted butter. Return to the oven and bake for approximately 10 more minutes or until done.
• Remove from the oven and place on a rack to cool.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• In medium saucepan over medium heat, melt butter. Add onion and cook until soft, 3-5 minutes, stirring occasionally. Add remaining sauce ingredients, stir and cook for 5 minutes. Turn heat to low.
• Brush chicken with oil, and season with salt and pepper. Grill over direct medium heat. Grill chicken 8-10 minutes or until no longer pink in the middle. Turning once.
• Remove from grill and let rest for 5 minutes.
• Shred chicken or slice thinly and add to sause, stir and heat through.
• Grill rolls if desired, until lightly toasted; 30-60 seconds.

• Preheat oven to 325° F. Coat inside of casserole with non stick cooking spray.
• In a medium size bowl, combine beans, mustard, brown sugar, and ketchup. Stir well. Place mixture into prepared casserole. Top the bean mixture with raw bacon.
• Place in oven, uncovered. Bake 3 hours.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

• Arrange bread cubes insingle layer on large baking sheet. Let stand 8 hours to dry.
• Spread half of the bread cubes in a lightly greased baking dish, sprinkle Canadian bacon, red pepper, green onion and parmesan cheese evenly over bread cubes.
• Arrange rest of the bread cubes evenly over the parmesan cheese and top with tomatoes, olives (optional) and mozarella cheese.
• Whisk together eggs, milk, Italian seasoning, salt, pepper and parsley.
• Pour egg mixture evenly over bread cubes, pressing down cubes gently to absorb liquid, cover and chill 8 hours.
• Bake at 325° F for 55 minutes or until set and top is browned.
• Let stand for 10 minutes before serving.

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

• Microwave peanut butter in a microwave safe dish on high for 45 to 60 seconds or until it is melted.
• Slice a v-shape wedge from each banana, down the length of the banana so that it looks like a canoe. Reserve the wedge of banana for the topping.
• Dish two scoops of vanilla icecream into each serving dish. Slice each scoop in half and nestle the banana into the slice.
• Pour the peanut butter down the center of each banana.
• Top with mini chocolate chips, peanuts and chopped reserved pieces of banana.
• Note: For a healthier variation, top with raisins instead of chocolate chips and use frozen yogurt in place of the ice cream.

• In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
• Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
• Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
• Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
• TIP: Make up a double or triple batch of sauce and freeze the extra.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

Sauté the onion and garlic in bacon grease over low heat until soft, about 3 minutes.

Add the brussel sprouts and stir them around so they are covered with the bacon grease. Add the broth and cook over low heat about 12-15 minutes.

Stir in the butter and reserved bacon just before serving.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

Add egg and beat well.

Sift dry ingredients and add alternately with buttermilk.

Fold in rhubarb and nuts.

Spoon into well greased bundt pan. Bake at 350° for 40-45 minutes.

Cool 10 minutes.

Turn out to finish cooling.

OPTIONAL: Topping may be made by 1/3 cup sugar and 3/4 Tablespoon cinnamon sprinkled on top of batter. Try this with apples as well as rhubarb.