• In a medium saucepan, combine all of the sauce ingredients with 2 tablespoons of water.
• Bring to a simmer over medium heat.
• Cook for one minute and then set aside.
• Save half of the sauce for dipping and use half for brushing onto the meat.

• Mix all ingredients together in a small mixing bowl.

• Allow the roast to sit at room temperature for 20 minutes before grilling.
• Coat the meat with olive oil.
• Season with the rub mixture.
• Grill over direct medium heat for approximately 5 minutes on each side until well marked with grill marks.
• Move the roast to indirect medium heat, cook to desired doneness (20-30 minutes more for medium rare).
• Brush the roast with sauce every five minutes or so as it is grilling.
• Remove from grill and allow it to rest for 10 minutes.
• Cut meat across the grain into thin slices.
• Serve with the remaining sauce.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

• Preheat the oven to 375 degrees F.
• Ina large pot of boiling salted water, cook the cauliflower florets for 5 to 6 minutes, until tender but still firm. Drain.
• In a medium saucepan over low heat, melt half of the butter. Add the flour and stir constantly for 2 minutes. Pour in the milk and stir until it comes to a boil. Whisking constantly, boil until thickened, approximately 1 minute. Remove from heat.
• Add salt, pepper, nutmeg, Gruyere (reserving 1/4 cup) and Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the cauliflower on top and spread the rest of the sauce evenly over the cauliflower.
• Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs. Season with salt and pepper, if desired. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

• Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
• Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
• Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
• Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
• Spread the cream cheese mixture evenly over the cooled crust.
• Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
• Spread the pudding mixture evenly on top of the cream cheese layer.
• Spread the remaining whipped topping over the pudding.
• Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
• Refrigerate until chilled. Serve and enjoy!
• This dessert keeps well when stored properly in the refrigerator.

• Place pork shoulder in a slow cooker.
• In a small bowl, combine the remaining ingredients and pour over the pork roast.
• Cover the slow cooker with the lid and cook on low for 10-12 hours.
• Remove the roast to a tray or cutting board.
• Using two forks, pull the meat apart until shredded.
• Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like.
• Return the meat to the slow cooker to keep it warm until ready to serve.
• Serve on fresh buns for sandwiches.

• Boil the noodles until you see that the noodles are looking less hard and more loose.
• Cut the Velveeta cheese into cubes and add to the pasta.
• When the pasta and the Velveeta cheese are into the pot add the chopped onion and let it cook on medium low heat.
• Add 1 cup of water.
• Add the white pepper then add the seasonings of choice.
• Then add the flour but don't let the flour burn. If it does the recipe isn't messed up; just turn the heat down mix constantly.
• Add the milk and mustard; let the macaroni cook.
• Now, and finally, add the creamed cheese.
• Put the macaroni and cheese mixture in a good sized baking pan.
• Then melt the butter and add it to a large bowl; add your breadcrumbs and mix slowly.
• Add the breadcrumbs on top of the mixture. Then take a cooking brush and remove the little bit of butter left in the bowl and brush it on the breadcrumbs.
• Bake for 45 minutes.

• Cream butter, sugar and eggs together with an electric mixer.
• In a medium bowl, sift the flour, baking powder, salt and baking soda.
• Combine this into the creamed mixture.
• Add the vanilla.
• Stir in oatmeal, Total flakes, coconut and raisins.
• Drop by spoonfuls on an ungreased baking sheets.
• Bake at 350° for 10-12 minutes.
• Do not over cook these - keep them soft.

• Place the beefsteak into a glass baking dish or glass bowl.
• In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
• Remove steak from dish and save the marinade mixture.
• Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
• Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
• In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
• Slice the steak across the grain, diagonally.
• Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
• Wrap the ingredients inside the tortilla.
• Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

• Preheat oven to 325°.
• Grease and flour the baking dish.
• Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted.
• In a medium bowl, stir together flour, sugar, cinnamon, and chipotle chile pepper.
• Add sugar mixture to the melted chocolate and butter mixture, stir to combine.
• Add eggs and vanilla.
• Mix until smooth.
• Turn off the heat and add chocolate chips.
• Pour mixture into a prepared baking pan.
• Bake until the center is set, 35-40 minutes.
• Cool completely and garnish if desired, with a dusting of powdered sugar. Cut into small squares and serve.

• In a heavy skillet over medium heat, brown sausage, ground beef, green pepper, onions, and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes. Drain off excess grease. Add the drained canned mushrooms and heat thoroughly. Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
• Preheat oven to 350° F.
• Spray 3 quart baking dish with non-stick cooking spray.
• While sauce simmers, prepare pasta according to package directions. Drain pasta and pour into baking dish. Top with meat sauce and combine lightly. Sprinkle mozzarella cheese over top and bake 20 minutes, or until cheese is bubbly and light golden in color.
• Serve hot. Garnish with parmesan cheese, if desired.

• Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
• Place in an ice water bath to stop cooking.
• Drain.
• In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
• Pour over broccoli, pepper to taste and toss to combine.
• Squeeze one lemon over all.
• Sprinkle with toasted, sliced almonds.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Preheat oven to 350º F.
• In a saucepan over medium heat, combine the soup, sour cream, and green chilies.
• Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas.
• Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9"x13" baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.
• Bake for 30 minutes, or until cheese has melted.
• Top with sour cream and serve hot.

• 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.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Preheat oven to 325ºF.
• In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
• Continue cooking and stirring until mixture turns a light golden brown.
• Immediately pour mixture into flan dishes, dividing mixture evenly.
• Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
• In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
• Pour hot milk mixture gradually into egg mixture. Continue to whisk.
• Add cinnamon, whisk to mix.
• Divide mixture evenly between the baking dishes.
• Place the filled baking dishes into the 9x13-inch pan.
• Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
• Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
• Remove flan baking dishes from hot water bath and cool on a wire rack.
• When cooled, chill for 2 hours before serving.
• To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

• Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness.
• Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
• TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

• Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
• If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
• In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
• Pour the dressing over the peas and cabbage and stir until well coated.
• Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
• When thoroughly chilled, the cole slaw is ready to serve.

• In a small bowl, combine brown sugar, cinnamon, paprika, salt, pepper, and allspice.
• Place chicken pieces in a large resealable plastic bag.
• Drizzle olive oil on the chicken inside the bag.
• Seal the bag; then turn to coat all of the chicken pieces with the oil.
• Reserve 2 teaspoons of the brown sugar mixture, and pour the rest over the chicken pieces in the bag.
• Seal and turn the bag to coat the chicken.
• Heat the grill to medium; then place all of the pieces of chicken on the grill, bone side down.
• Cover the grill.
• Cook until no longer pink in the center, turning once towards the end of the cooking time. The total grill time should be approximately 25-30 minutes.
• Meanwhile, bring the chicken stock to a boil in a saucepan on the stovetop.
• Add the basmati rice and bring back to a boil; then reduce the heat, cover, and simmer for 35-45 minutes or until the liquid is absorbed.
• Turn off the heat, and add the craisins and raisins plus the 2 teaspoons of the reserved seasoning. Stir to combine.
• Spoon the rice onto a serving platter and place the chicken pieces on top.
• Serve warm.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

• In a large saucepan, combine the jello, tapioca pudding and water.
• Bring to a boil for 2 minutes.
• Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
• Fold in mandarin oranges and non dairy whipped topping.
• Cover and store in the refrigerator until ready to serve.