Season with salt and pepper and rub garlic on inside of the chicken breast.

Place asparagus spears in center of each breast. Roll up and secure with a toothpick.

In a large skillet, melt butter with oil. Brown chicken on all sides.

Place skillet in preheated oven and bake uncovered for 15 minutes or until cooked through.

Remove onion. Fluff and serve.

• Combine all the dressing ingredients in a medium bowl.
• Whisk ingredients until combined thoroughly.

• Melt the butter in a small skillet, add the almonds, and cook until they are lightly toasted; set aside to cool.
• In a large serving bowl, combine the spinach, strawberries, and almonds. Toss gently to combine.
• Just before serving, drizzle dressing over the salad and toss gently to evenly coat.
• Serve immediately.

• Prepare the angle food cake mix as instructed on the package. Allow it to cool completely.
• Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.
• Cook these ingredients over medium heat until the mixture is clear and has come thickened. Cook it until it just comes to a boil.
• Remove from the heat and add the butter; stir until melted.
• Pour in the lemon juice and stir until completely mixed.
• Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding.
• Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake.
• Spread half the lemon mixture over the cake and then sprinkle this with coconut.
• Add half of the whipped topping and spread out evenly.
• Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.
• Next add the rest of the whipped topping and spread out so that it covers the entire top except for about an inch around the outer edge.
• Sprinkle coconut over the entire top of the trifle.
• Serve the trifle immediately or it can be refrigerate for a few hours before serving.

• Cook pasta and drain.
• Mix soup, sour cream, onions, green pepper and cheese in a bowl.
• Add the ham and stir the pasta into the mixture.
• Pour into greased 9x13-inch casserole. Bake at 350 degrees F. for 40 minutes or until bubbling.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

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.

• 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!

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Combine all ingredients in large bowl that has a lid. Mix well. May have to adjust amount of Miracle Whip to suite your taste. Refrigerate until serving time.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, and eggs together in a mixing bowl until light and fluffy.
• Add flour, soda, salt, and vanilla; beat until evenly mixed.
• Add the Rice Krispies and chocolate chips. Mix just enough to distribute evenly. If dough is too stiff to mix with the mixer, stir in by hand.
• Roll into about 1-inch balls and place on a cookie sheet about 2 inches apart. Or if you have a small scoop you can just drop a small scoop of dough on the cookies sheet rather than roll into a ball.
• Bake for 10 to 12 minutes or until nicely browned.
• Before removing cookie sheet from the oven, lift up and allow it to drop back down on the oven rack. This will cause the cookies to fall slightly. Then remove from cookie sheet and cool on a wire rack. Enjoy!

Drain chicken; discard juice mixture.

In a small bowl, combine broth and soy sauce. Set aside.

In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds.

Add chicken, stir fry for 3 minutes.

Add vegetables; stir fry until crisp-tender, about 5 minutes.

Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

Stir fry vegetables, garlic and ginger with sesame oil just until tender. Remove from heat and add pork sausage and soy sauce.

In a small bowl, combine water and cornstarch. Mix well.

Lay out one egg roll wrap with a corner pointed toward you. Place about 1/4 cup of filling on egg roll wrap and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of cornstarch mixture on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack, then they are ready to enjoy!

NOTE: These egg rolls could also be baked in a 450 degree F oven for 20 minutes. Spray with cooking spray before putting in the oven fro a crispy wrapper.

• Combine the shrimp, celery, onion, and pea pods in a serving bowl and set aside.
• In a small bowl combine the mayo, lemon juice, and seasonings. Stir until well blended.
• Add the mayo mixture to the other ingredients and stir until evenly coated.
• Cover and refrigerate for about 1 hour before serving.
• Serve over salad greens.

Slice bread lengthwise.

Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.

Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.

Cut each half crosswise into 1" slices.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

Cook meat with taco seasoning mix as directed on package. Spoon salsa onto pizza crust. Spread meat onto pizza; top with cheese.

Bake 8-10 minutes or until crust is golden brown and cheese is melted.

Top with lettuce, onions and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with sour cream, if desired.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

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 into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

In a small bowl, combine oil, paprika, garlic and lemon zest and stir with a fork.

Place the asparagus in a casserole dish and pour the mixture over asparagus. Toss until evenly covered.

Place asparagus in a grilling basket or directly on the grill, being careful not to lose any through the grates. Cook to desired tenderness and season with salt and pepper

NOTE: If you do not have a grilling basket: Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture.

• 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.

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar until light and creamy. Beat in eggs one at a time and vanilla.
3. Turn mixer to low, and alternate beating in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
4. Fill liners 2/3 full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
5. Cool in pan 10 minutes then remove from pan and cool completely.
6. For strawberry sauce, combine strawberries with sugar and let sit until this becomes syrupy, about an hour.
7. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with strawberries and whipped topping. Drizzle with remaining strawberry syrup.