Thread shrimp on skewers.

Grill over low flame for 5 minutes on each side, and baste frequently with the leftover marinade.

Add chicken broth and bring this to a boil.

When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

• Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
• Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.

• Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
• Pour into cooled crust and refrigerate until well chilled.
• Serve with the fresh blueberry topping.

• Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
• In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
• Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
• Allow topping to cool and then serve over the cheesecake.

Pour over chicken to marinate. Cover and refrigerate for 8-10 hours before cooking.

Bake at 400 degrees for 20 minutes or grill over medium-high heat for 12-15 minutes.

• Mix soups and milk.
• Layer sliced potatoes and soup mixture, ending with soup mixture on top.
• Cover with foil and bake @ 350 for 1 hour and then remove foil and bake for another 20 minutes or until potatoes are fork tender.

Refrigerate.

• Cook macaroni according to package directions; rinse and set aside.
• Mix the mayonnaise, vinegar, mustard, sugar, onion salt, salt and pepper together in a bowl. Stir until well mixed.
• Mix the dressing together with the macaroni.
• Chop the celery and peppers; add to the macaroni and dressing. Stir all ingredients together until evenly distributed and coated with dressing.
• Refrigerate until ready to serve.

In a large bowl, cream together sugar and butter until fluffy.

Beat in egg and vanilla extract.

Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.

Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.

For the topping, unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.

When smooth, fold in toasted coconut with a spatula.

Put spoonfuls of the topping all over the shortbread base. Using a spatula, spread the topping in an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter.

Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of wax paper.

If desired, use remaining chocolate to drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

• Brown meat in large skillet; drain grease.
• Add 2 1/2 cups water. Bring to boil; reduce heat to medium-low.
• Stir in pasta; cover. Simmer 15 minutes or until pasta is tender.
• Stir in spaghetti sauce and 1 cup of mozzarella cheese.
• Sprinkle with remaining cheese; cover. Cook 3 minutes or until cheese is melted.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

• Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
• In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
• Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
• Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
• When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
• When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
• Serve immediately.
• TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• 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 a large mixing bowl, combine the first 5 ingredients. Mix well.
• Add the remaining ingredients and mix well.
• Form the dough into 1 1/2-inch balls (golfball size), and place 2 to 3 inches apart on a cookie sheet. Flatten with a fork or a glass.
• Bake at 350° F for 10 minutes.
• Cool on wire racks. Makes about 8 dozen.

• Grill brats as per package instructions.
• While brats are cooking, grill the onion in a small aluminum pan with a little butter. Grill until they are slightly charred.
• Add the grilled onions to the brats when serving.

Open husk; remove what silk you can. Spread 1 teaspoon of soft butter on each ear of corn. Close husk.

Grill corn over medium-high grill for 20 minutes or until done, turning every 5 minutes.

Grill over a medium-high grill for about 4 minutes on each side.

• Preheat oven to 350 degrees F. Grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Place half of the cubed potatoes in the prepared baking dish.
• Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat layers.
• Bake, uncovered, in preheated oven for 30 to 45 minutes or until the cheese is melted and nicely browned.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

Gently mix in peach pie filling.

Chill for 1 hour before serving.

For filling, combine peaches, sugar, cinnamon and salt until combined.

Gently place one wonton wrapper in each muffin cup, allowing edges to extend above sides of cups. Fill evenly with peach mixture.

Bake 15 minutes or until edges are golden brown and filling is heated through.