• Whisk ketchup with vinegar, molasses, dry mustard, chile powder, cumin, oregano, bourbon or whiskey (optional), and pepper.
• Simmer 20-30 mintutes, stirring often.
• Add salt and tobasco to taste.
• Brush on meat the last 5 minutes of grill time.
• Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
• Brush with barbeque sauce during the last 15-20 minutes of grilling so that the sauce carmelizes onto the ribs.
• Serve extra sauce on the side.
• Sauce can be covered and refrigerated for up to 2 weeks. May also be frozen.

Cut an opening in the top and scoop out the flesh. Add sour cream, milk, butter, salt, pepper and half of the cheese. Stir in the scallions and bacon. Mix well and spoon back into the potato shells. Top with remaining cheese. Bake for another 15 minutes.

NOTE: These potatoes also freeze well and can go straight from the freezer to grill wrapped in aluminum foil on the bottom half of the potato or in the oven for an hour.

• Cook the spaghetti according to the directions on the package, drain and set aside.
• Prepare the 2 envelopes of Good Seasons Italian dressing according to the directions and then add to the drained spaghetti.
• Mix in all the chopped vegetables, sprinkle the Salad Supreme on top, and toss.
• Chill for at least 2 hours before serving. Re-toss before serving.

• Preheat oven to 350° F.
• Prepare and bake cake according to package directions. Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
• Place chocolate squares and butter in small microwaveable bowl. Microwave on high at 30 second intervals until the chocolate and butter are melted. Stir after each 30 second interval. Be sure the chocolate and butter are well mixed; set aside.
• Beat cream cheese and sugar in large bowl with electric mixter until well blended.
• Stir in whipped topping and crushed cookies. Stir until well blended.
• Place 1 cake layer, top side down, on serving platter. Spread with cream cheese mixture evenly over the cake layer.
• Place the second cake layer, top side up, on top of the cream cheese layer. Push down slightly to prevent the cake top from sliding.
• Take swirl chips and press them slightly into the cream cheese mixture all the way around the cake. Just enough to hold them in place but still be able to see them.
• Top with the chocolate glaze mixture, spreading evenly over the top and allowing it to drizzle down the sides.
• Store in refrigerator.

When the meat has browned, add the chicken broth, salt and pepper. Cook until liquid is ALMOST gone, about 10 minutes.

Serve meat on buns with mustard and fresh chopped onions.

Note: This meat mixture can be made up ahead of time and reheated when ready to serve.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• Mix yogurt, mayonnaise, lemon juice, sugar, and salt. The flavor will improve if the dressing is refrigerated for an hour or two, but it can also be used right away if time is short.
• Combine apples, grapes and banana. Add walnuts, if using. Pour dressing over and toss gently. Serve chilled or room temperature.

• In a medium container, combine turkey or chicken that has been cut into chunks with orange juice, vinegar and salt. Cover and refrigerate overnight.
• When ready to serve, cut grapes and pineapple chunks in half.
• Combine all ingredients in a large bowl, tossing lightly.
• Serve on a lettuce leaf, such as romaine, and garnish with sliced almonds, if desired. Recipe doubles and triples easily.

• Bring cocoa, margarine, and water to a boil.
• Mix the remaining brownie ingredients and add to the cocoa mixture.
• Pour into jelly roll pan and bake at 400° F for 20 minutes.
• For Frosting, bring the first three frosting ingredients to a boil; then allow to boil for 30 seconds. Remove from the heat, add the chocolate chips, and beat until smooth.
• Allow the brownies to cool; then spread frosting on the cooled brownies.

• Toss cabbage, onion, carrot, tomatoes, and parsley until well mixed.
• In a small bowl, mix oil, vinegar, mayonnaise, sugar, dry mustard, garlic powder, celery seed, salt, and pepper. Pour oil mixture over cabbage and toss.
• Chill for two hours before serving.

• Preheat grill to medium heat.
• Mix hamburger, Worcestershire sauce, minced onion, salt, and pepper together.
• Mix just until all ingredients are incorporated (over handling the meat will make a tough burger).
• Divide meat mixture into four equal parts. Shape meat into burgers.
• Grill for approximately 4 minutes each side or until they reach the desired doneness.
• Serve on buns with slaw on top of each burger.

• Toss cabbage, onion, carrot, tomatoes, and parsley until well mixed.
• In a small bowl, mix oil, vinegar, mayonnaise, sugar, dry mustard, garlic powder, celery seed, salt, and pepper. Pour oil mixture over cabbage and toss.
• Chill for two hours before serving.

In glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.

Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.

Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.

• Preheat oven to 350 degrees. Coat 13x9 pan with cooking spray.
• Place chicken in saucepan and fill with enough water to just cover. Bring to boil. Reduce heat and simmer 10-15 minutes.
• Drain the chicken and cut into 1-inch pieces.
• Transfer chicken to large bowl and add beans, sour cream, 1 cup cheese, chilies, cumin and pepper; mix and set aside.
• Arrange enough tortillas in bottom of baking dish to cover it completely. Top with one third of the chicken mixture, then repeat with two more layers (like lasagna). You should end up with three layers of tortillas and chicken mixture, with the chicken mixture on top.
• Sprinkle with remaining cup of cheese.
• Bake until filling is bubbling and cheese is melted, about 30 minutes. Let stand for 5 minutes.
• Serve with salsa on the side. (Chopped tomatoes and lettuce optional).

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

• 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.

• 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.

Skewer the shrimp on wooden skewers.

Place on the grill and sprinkle shrimp with seasoning salt, Old Bay and pepper. Grill for 2-3 minutes on each side.

NOTE: Be sure to soak the wooden skewers in water for about an hour prior to grilling. If not, they will burn up on the grill because they will be dry wood.

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9" x 13" pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar.
• Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan.
• Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour.
• Allow to cool and then top with whipping cream, if desired.