• In food processor, combine marinade ingredients. Process until smooth.

Skewers:

• Put shrimp in large plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade and refrigerate 30-45 minutes.
• Remove shrimp from the bag and discard the marinade. Thread shrimp on skewers (through head and tail to prevent them from spinning). Grill over direct high heat until shrimp are firm to the touch and just opaque (2-4 minutes), turn once.
• Place on serving platter, squeeze a little lime juice over shrimp, and serve warm.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• In large, heavy skillet, heat 2 tablespoons butter. Add the morels or mushroom of choice, halved. Sauté until tender, approximately 5 minutes. Add one clove minced garlic and sauté one minute. Add baby carrots, pearl onions, one cup chicken broth, two sprigs thyme and one bay leaf. Simmer 5-7 minutes, until tender. (A little less time if you prefer crisp, tender vegetables).
• Add squash and peas. Simmer three more minutes. Swirl in 2 tablespoons butter.
• Remove from heat. Add parsley and basil. Drizzle with truffle oil.
• Discard bay leaf and season with salt and pepper to taste.

• Preheat oven to 350°F.
• In mixer bowl, mix together cake mix, pudding mixes, sour cream, applesauce, eggs and coffee. Mix until combined. Remove bowl from mixer, stir in chocolate chips.
• Pour batter into greased/floured pan or pans.
• Bake for 50 minutes in a bundt pan or until toothpick inserted into the center comes out clean.
• For bundt, cool in pan completely before turning out on serving plate. For cake rounds, invert onto wire rack to cool. When cooled, place 1st round top side up on serving platter, spread frosting over entire top. Place 2nd round on top of frosted one, top side up. Pour melted* chocolate chips over top, allowing to drizzle over sides. Dust with powdered sugar if desired. For bundt, drizzle melted chips over the top and dust with powdered sugar.

• Preheat your oven to 350 degrees.
• In a large skillet brown the ground beef until no longer pink.
• Add in the salsa and simmer for 20 minutes or until most of the liquid from the salsa is absorbed.
• Rinse the black beans in a colander and then stir them in the meat mixture.
• Spray the baking dish with a nonstick cooking spray and place the crushed tortilla chips in the bottom of the pan.
• Add the beef mixture on top of the chips. Spread the sour cream over the beef mixture. Sprinkle green onions, black olives and diced tomotoes over the sour cream.
• Then top with the cheddar cheese.
• Bake for 30 minutes or until it is nice and bubbly.
• Serve with a nice salad and bread.

• 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.

• Crush cereal into very small pieces and place onto a cookie sheet. Using your hands, roll approximately 1 cup of ice cream shaped like a ball through the cereal. Make sure the ice cream is completely coated with the cereal. Place ice cream onto a jelly roll pan. Cover with plastic wrap and freeze for 2 hours, or until firm. (They can also be frozen overnight ,if needed.)
• Heat oil in deep fat fryer. With a metal slotted spoon, lower each ice cream ball individually into the hot grease for approximately 5-10 seconds. You don't want the ice cream to melt, but do want the cereal to turn light brown.
• Place into serving bowls. Top with non-dairy whipped topping and a cherry or any other sundae toppings that you desire.

• Heat skillet or panini grill.
• Butter one side of a each piece of marble rye bread and lay one piece butter side down on the skillet or grill.
• Layer swiss cheese, corned beef and sauerkraut on top of bread.
• Spread dressing on top of sauerkraut and top with the second slice of bread with the butter side up.
• Grill on each side until nicely golden brown.
• Serve warm.

• In small bowl, dissolve gelatin in boiling water.
• In freezer container, combine dissolved gelatin with remaining ingredients except carbonated beverage. Cover.
• Freeze until slushy consistency, about 8 hours or overnight.
• To serve, spoon 1/2 cup mixture into serving glass, then fill with carbonated beverage.
• Note: If slush is frozen, let stand at room temperature for at least an hour. Diet or sugar free ingredients are fine in this recipe.
• For adult flavor: add vodka or gin if desired.

• Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar. Whisk together.
• In bowl, place mixed greens. Top with red beans, garbanzo beans, corn, sliced peppers, radishes, red onion, and tomato.
• Add cooked, chopped chicken. Toss to combine.
• Pour dressing over right before serving. Toss to combine.
• Sprinkle crushed chips over top and cheese.
• *Can make ahead but don't pour on dressing until ready to serve, along with chips.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• In a mixing bowl, mix together the butter and peanut butter until smooth.
• Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla.
• Mix until all is combined.
• Add the remaining flour and mix until incorporated.
• Spray the baking pan with non stick cooking spray.
• Press dough into the bottom of the pan and bake at 350° for 18 minutes.
• Remove from oven and sprinkle on marshmallows.
• Return to oven for two minutes.
• Melt chocolate chips in the microwave or double boiler.
• Sprinkle M&Ms on top of marshmallows so that they are evenly distributed.
• Drizzle melted chocolate over the bars and refrigerate until set.