Preheat oven to 275 degrees.

Cook ribs and marinade for 1 1/2 hours, turning halfway.

Preheat grill to medium heat. Grill ribs 20-30 minutes, brushing with barbecue sauce and turning frequently.

• Preheat oven to 350.
• Cook potatoes, peel when cooled. Grate or dice them. Or peel, dice and then cook them.
• Place in 9 x 13 baking dish. Heat the 1/4 c butter until melted and add soup, sour cream, onions and cheese. Mix well. Pour mixture over potatoes.
• Combine 1/2 - 1/3 c crushed cornflakes with 2-3 tbsp butter and sprinkled over potatoes.
• Bake for 45 min.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

• 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.

• Preheat oven to 375 degrees F.
• TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
• Using your hands, spread mixture to cover the bottom and sides of the pie plate.
• Bake for 10 minutes, remove from oven and let crust cool.
• TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
• Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
• Wash the fresh peaches; remove the skin and slice.
• Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
• Cut and serve with a dollop of whipped topping if desired

Spread onto each cut side of the buns. Broil for 4-5 minutes, watching carefully as they burn quickly.

Sprinkle with seasoning, toss with dressing.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

In a large mixing bowl, mix together stuffing mix and melted margarine; measure 1/2 cup of stuffing mix and set aside for topping.

Add the rest of the ingredients to the remaining stuffing mix, stirring and mixing well.

Pour entire mixture into prepared dish. Sprinkle reserved stuffing mix over casserole. Bake, uncovered, for about 45 minutes or until golden brown and bubbly.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Preheat oven to 375 degrees F. Grease cookie sheet or muffin tins.
• Sift flour, baking powder, sugar, and salt together.
• Add the remaining ingredients. Stir together until smooth.
• Drop by spoonful onto the prepared cookie sheet or fill muffin tins two-thirds full.
• Bake for 17 to 20 minutes in preheated oven.

Meanwhile, in a small bowl whisk vinaigrette ingredients together.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables on a platter.

Drizzle the bread with remaining vinaigrette and add to the platter. Serve immediately or allow the salad to sit for about 1/2 hour for the flavors to blend.

• Mix all ingredients together until smooth; spread on front and back of French bread slices.
• Put under broiler until light brown; turn and brown other side.
• Or, cut the loaf of French bread in half lengthwise and spread mixture on both halves. Wrap loosely in foil and warm in a 350 degrees F. oven for 15 to 20 minutes. Slice crosswise before serving.
• Serve hot.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

On each piece of foil, place a chicken breast, potatoes and carrots. Sprinkle each with seasoning.

Create a packet with the foil sealing down the middle, and then at ends.

Bake at 400° for 30 minutes or on the grill for 45 minutes.

Be careful opening as the steam escaping is very hot. Serve with butter, salt & pepper.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

• Cut fruit into bite sized pieces. Thread fruit onto skewers.
• Serve with your favorite fruit dip.  (Can use any combination of fruit.)

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

• 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.

• In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice.
• Whisk lightly with a whisk or fork.
• Cover and refrigerate overnight if possible or at least 2 hours.
• Add 1 teaspoon of oil to a large pot of boiling, salted water. Add noodles and cook until al denté.
• Drain and toss with the 1 tablespoon of butter.
• Cover and refrigerate overnight if desired.
• Preheat oven to 350°.
• Generously grease or butter the cups of a 12 cup popover pan or muffin tin. Set aside.
• After refrigeration, fold the egg noodles into the cold egg mixture and combine well.
• Add cheese and mix to combine.
• Fill cups with noodle mixture.
• Bake until golden brown (40-45 minutes).
• Sprinkle with grated parmesan cheese and serve.

• Combine the first 7 ingredients and whisk until well blended.
• Cut up all the vegetables so they are similar in size; place in a large sealable bag.
• Pour the combined ingredients in the bag with the vegetables and seal the bag securely.
• Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired.
• Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket.
• The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover.
• Grill until the vegetables are crisp-tender and slightly charred.
• Serve immediately.

For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.

For the frosting, mix all ingredients together and frost on the cooled cake.