• Clean the chicken properly; pat dry inside and out.
• Sprinkle 1 1/2 tsp. of the barbecue rub inside the big cavity of the chicken. Sprinkle another 1/2 tsp. in the smaller neck cavity.
• Rub oil all over the outside of the chicken. Sprinkle the outside evenly with 1 1/2 tbsp. of the barbecue rub.
• Open the beer; remove approximately 1/2 cup. Poke more holes in the top of the can with a church key type can opener to allow the proper amount of steam to be released while grilling.
• Add 2 tsp. of the rub to the beer can. Be prepared for some foaming when the rub is added.
• Carefully slide the chicken over the can so that it slides into the cavity without tipping the can.
• Holding onto the chicken with one hand, use the other hand to pull the legs forward to support the chicken in the front and allow the can to support it in the back. Wrap the ends of the legs with foil.
• Tuck the chicken's wings back behind it to hold them in place. The chicken should be able to support itself and stand on its own.
• Set up the grill for indirect heat and allow it to heat to a medium temperature.
• Carefully pick up the chicken while holding on to the can and set the chicken and beer can upright on the grill in the area away from the direct heat.
• Cover the grill and allow the chicken to cook for 1 to 1 1/2 hours or until it is properly cooked. A thermometer should registers at 170° F.
• When the chicken is done, hold on firmly to the top using a potholder, layers of paper towel, or large tongs to protect against burning; protect your other hand with an oven mitt or use another set of tongs to get a firm hold on the beer can; then lift the chicken off the grill.
• Allowing the chicken to stand for 15 to 20 minutes and then remove it from the beer can. Hold on firmly to the top using a potholder or layers of paper towels to protect against burning; use a potholder or mitt on your other hand and get a firm hold on the beer can; twist and pull the can out of cavity of the chicken.

Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.

Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.

NOTE: Be careful when opening package as steam will escape!

Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.

Cover dish with foil and keep in warm oven until ready to serve.

• In a medium sized bowl, combine crumbs, margarine, and sugar. Press mixture firmly into a 9-inch pie plate. Chill for one hour or until the crust is firm.
• Meanwhile, prepare filling. Combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pie crust.
• Chill two hours before serving.

Refrigerate 2 hours or overnight.

Stir in walnuts just before serving. Serve on a croissant or a lettuce leaf.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• 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.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• 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.

• Coat casserole dish with butter or non-stick cooking spray.
• Preheat oven to 350°F.
• Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.
• In a separate bowl, mix melted butter with crushed corn flakes.
• Sprinkle corn flakes over noodle mixture.
• Bake uncovered for 30 to 35 minutes or until heated through.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

Test Kitchen Tips:

• Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.

• For variety, boneless beef sirloin or flank steak, or shrimp can be used in place of the chicken.

• Cook pasta according to package directions in a medium sized saucepan.
• Drain and cool the pasta.
• In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
• Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
• Pour the dressing over it and stir to combine.
• Salt and pepper to taste.
• Cover and refrigerate for at least two hours for the flavors to blend.

• Preheat oven to 400°F. Place paper liners in a muffin pan.
• Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.
• Add the white chocolate chips and the fresh raspberries and gently fold until combined.
• Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.
• Remove the muffins to a wire rack and allow them to cool completely.
• Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.
• Drizzle the white chocolate over each muffin.

• In a small mixing bowl, combine the garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, white wine vinegar and olive oil.
• Place meat into a large resealable bag and pour the marinade over the top.
• Place bag into a shallow pan to catch any drippings that might leak from the bag.
• Place in the refrigerator for three hours to marinate.
• Remove from the refrigerator and allow to stand at room temperature for 1/2 hour.
• Preheat grill to high. Grill steaks for 6-8 minutes on the first side, then flip the steaks and continue to grill for another 4-6 minutes or until the flank steak reaches your desired doneness.
• Remove from the grill and allow to rest for 5 minutes so the juices redistribute.
• Cut the flank steak against the grain for maximum tenderness.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

Add rest of ingredients; toss well.

For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

Add dressing to the salad just before serving.

• Prepare pans by greasing sides and bottoms of three 8-inch round cake pans. Cover the bottom with waxed paper and set aside.
• In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy.
• Separate the yolks from the egg whites and mix the beaten egg yolks into the butter mixture.
• In a medium bowl, combine the flour baking powder, baking soda, and remaining 1/2 cup of sugar.
• Whisk together and then start gradually adding these dry ingredients to the butter and sugar mixture, alternating with the pineapple juice and almond extract.
• Beat until thoroughly mixed.
• In a separate bowl beat the egg whites until stiff and then add the remaining 1/2 cup of sugar. Beat until stiff and glossy.
• Fold the egg white mixture into the rest of the batter until mixed evenly.
• Pour batter into the three prepared cake pans, dividing evenly.
• Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Remove from the oven and allow the layers to cool for 10 minutes and then remove from the pans and place on a cooling rack. Allow the cake to cool completely before adding filling and frosting.

• In a small saucepan, combine the flour, salt, sugar, pineapple juice, and lemon juice.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
• Remove from the heat and add the beaten egg, whisking in quickly.
• Place the pan in an inch of hot water to keep mixture warm while adding the butter and lemon zest; stir until butter melts and is mixed in thoroughly.
• Allow filling to cool completely. Can place in the refrigerator to speed cooling time.

• Cream the butter in a large mixing bowl until fluffy.
• Add 2 cups of powdered sugar, 1 cup at a time. Mix in well after each addition.
• Add the pineapple juice and lemon extract; mix in until evenly distributed.
• Add the rest of the powdered sugar 1 cup at a time. You may not need the entire last cup of powdered sugar if frosting is getting to desired consistency. Start by only adding half of it and then determine if the remainder is needed.
• Construct the cake by placing the first layer on the cake plate and adding half of the custard filling to the top; spread out evenly.
• Add the second layer on top of the filling and add the remaining half of the filling in the same manner as the first.
• Add the third layer on top of the second layer and filling.
• Frost the sides of the cake, making sure to give it a thick even coat.
• Once the sides are frosted, spread frosting on the top with a thick even coat.
• Be aware that you may not need all of the frosting that you made. If you have frosting leftover, it can be stored in the refrigerator for