In large bowl stir together butter, garlic, Parmesan cheese and seasonings. Add potato wedges and stir to thoroughly coat.

Place wedges on prepared baking pan. Bake uncovered in 425 degree oven for 30 minutes or until tender.

• Preheat the grill to medium and wipe down the grates with oil.
• Stem and wash the tomatoes.
• Slice each tomato in half.
• Drizzle each half with zesty Italian salad dressing.
• Place tomatoes on the grill cut side down.
• Grill for approximately 3 minutes or until each has nice grill marks.
• Remove from grill and salt and pepper each to taste.
• Sprinkle with approximately 1 tablespoon of cheese and allow it to melt.
• Garnish with basil.
• Serve warm.

• 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.

• Preheat the grill to medium heat and brush the grates with oil.
• Wash the peaches; then cut them in half.
• Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.
• Brush the cut side of the peaches with olive oil.
• Place the peaches on the grill cut side down.
• Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.
• Serve each peach with a scoop of ice cream and a drizzle of honey.

• Mix 1 teaspoon of the cornstarch with broth; set aside.
• Place chicken pieces in medium bowl. Add the remaining 3 teaspoons (1 tablespoon) cornstarch, 1 tablespoon soy sauce, and mix to combine; set aside.
• Heat wok or skillet with 2 tablespoons oil. Add chicken mixture and stir until opaque (about 3 minutes). Remove to plate.
• Add remaining 2 tablespoons oil to wok or skillet. Stir fry celery, carrots, onion, and garlic for 2 minutes. Add water; cover and cook 2-3 more minutes, just until vegetables are crisp tender.
• Return chicken to wok. Stir broth mixture and add it to wok. Stir until thickened, about 1 minute.
• Add red pepper flakes, snow peas, and most of the cashews. Heat through.
• Serve over hot rice. Use the remaining cashews for garnish.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

• Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
• When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
• Good luck trying to eat just one!

• 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.

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Combine the first 6 ingredients in a large salad bowl.

• In a medium bowl or container, combine the mayonnaise, lemon juice, soy sauce, and ground ginger, stirring until well blended.
• Add the dressing to the chicken mixture and toss until well blended. Cover and chill until ready to serve.

• Fold in the chow mein noodles and peanuts just before serving. Reserve some for a garnish (optional). Serve on lettuce leaves (optional).

Stir until sugar dissolves. Boil uncovered for 5 minutes.

Stir in lemon juice, lemon zest, and mint leaves. Remove from heat, cover, and let stand 30 minutes.

Strain lemonade into a 2 quart pitcher; stir in remaining 2 cups of water.

Cover with plastic wrap and let chill at least 2 hours.

To serve, fill pitcher with ice cubes, stir in extra lemon slices and mint sprigs, if desired.

Makes 1 1/2 quarts.

• If using wooden skewers, soak for 30 minutes in water.
• Place the shrimp in a medium mixing bowl; then in a small mixing bowl, whisk together the Old Bay Seasoning, olive oil, and garlic powder.
• Pour over the shrimp and marinate in the refrigerator for 20-30 minutes.
• Alternate the shrimp and tomatoes onto the skewers.
• Place directly onto a grill heated to medium heat and cook for approximately 5 minutes on each side until the shrimp is pink and nicely grilled.
• Serve warm with tomato rice.

• Saute the rice in oil in a saucepan over medium-high heat for 2-3 minutes.
• Stir in the tomato paste and sauté for 2 minutes more.
• Add the chicken stock or bouillon and bring to a boil.
• Reduce the heat, cover, and cook for 20-30 minutes, or until the liquid is absorbed.
• Add the sun-dried tomatoes.
• Add salt and pepper to taste.

1. Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.

2. Place vegetables in grill basket, grill rack or thread onto skewers.

3. Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.

• Preheat oven to 375 degrees. Grease a cookie sheet.
• Stir together flour, cinnamon, salt, baking powder, soda, cloves and nuts and set aside.
• In a mixer bowl beat the butter and sugar for 30 seconds. Add eggs and vanilla. Beat well and add alternately dry ingredients. Add bananas one at a time. Beat well after each addition.
• Drop from a teaspoon 2 inches apart onto a well-greased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet immediately and cool on a wire rack.
• Cookies have a bread consistency so don't over bake. Frost cooled cookies with Banana Butter Frosting.
• For Frosting, combine powdered sugar, mashed banana, butter and vanilla. If necessary, add additional powdered sugar to make a spreading consistency. Frost completely cooled cookies.

• Preheat oven to 425ºF.
• If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust.
• Bake uncovered for 25 minutes. Remove from the oven and immediately sprinkle 1 cup of shredded mozzarella cheese over hot crust.
• Reduce oven temperature to 375º F. Cut each tomato into 8 wedges and remove the seeds. Arrange wedges over the melted cheese. In a blender or food processor, add basil leaves and garlic cloves, and process until coarsely chopped. Sprinkle this mixture over the tomatoes.
• In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese, and pepper. Spread this mixture over the top of the quiche.
• Bake uncovered for 20-25 minutes or until the cheese is lightly browned and bubbly.

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.

In a small bowl, combine reserved pineapple juice, soy sauce, oil, onion, garlic and brown sugar, mixing well.

Pour mixture over pork chops, cover and marinate in refrigerator at least 2 hours.

Remove chops from marinade. Grill over medium heat 30-35 minutes, turning frequently.

Place a pineapple ring on each chop during the last few minutes of cooking time.

Peel potatoes and cut in small pieces. Put in a large pot of salted water. Cook about 20 minutes or until done.

Separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on baking sheet and roast in oven until soft, about 10 minutes. Cool slightly.

Drain and mash potatoes slightly. Add sour cream and butter. Squeeze pulp from garlic into potatoes. Mash potatoes until smooth, season as needed. Put into a serving bowl.

Sprinkle with chives, if desired.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• Allow pineapple to drain well. Pat with paper towels to soak up some of the excess juice.
• Prepare the mango, kiwi, and bananas; place in a bowl.
• Add the drained pineapple.
• Toast the coconut. Reserve 1 to 2 tablespoons of the toasted coconut and add the rest to the bowl of fruit.
• Add the Pina Colada yogurt to the fruit and gently stir until al the fruit is evenly coated.
• Pour it into your serving bowl and sprinkle it with the reserved coconut.
• Refrigerate until ready to serve.

Prepare cake according to package directions.

Separate evenly into 3 bowls. Using the food coloring, tint each bowl differently.

Bake according to package directions; allow to cool.

Remove from pans and slice tops off cakes so they are all level.

Place bottom layer onto cake plate. Frost top with frosting. Repeat with each layer.

NOTE: Use your creativity in coloring the layers. Either tint one bowl lighter and each one getting darker after that, or each bowl a different color.