• In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
• Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
• Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
• Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
• TIP: Make up a double or triple batch of sauce and freeze the extra.

Note: Cooking time will vary according to how you like your steak done. The time stated above is for 1 1/2 inch thick steaks cooked to medium doneness, 25-30 minutes works the best. Remember, the steak will continue to cook after you take it out of the oven.

Wash potatoes. Cut potatoes into chunks, leaving the skin on.

Fill large pot with water. Add salt and black pepper. Place potatoes into the pot and boil potatoes until soft.

Drain water. Place potatoes in a large bowl. Add butter, parsley flakes, garlic powder and black pepper. Use a potato masher and mash potatoes until ingredients are combined. Potatoes should be served chunky.

Add additional garlic powder, salt and or pepper to taste. Enjoy!

Break off the tough ends of the asparagus. Place the asparagus in a skillet. Drizzle with olive oil and sprinkle with salt, ground pepper and Tony's Creole seasoning. Toss asparagus to coat.

Add the chopped garlic to the pan. Turn the heat on high to add a little grill to the asparagus, about 4 minutes.

Reduce heat to low and cover the pan to allow the asparagus to steam, about 6-8 minutes.

TIP: The amount of time you cook the asparagus will be based on your preference of asparagus crispness.

Slice bread and place on lined baking sheet.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

Wash mushrooms thoroughly being careful not to soak; remove stems.

Over low heat, very gently sauté onions in 1/2 stick butter until translucent.

In a small bowl, combine salt, pepper, lemon juice and soy sauce.

Place mushrooms cap-side down on top of onions in large skillet. Fill each cavity with a pat of butter and sprinkle with lemon-soy mixture. Cover and cook on medium for about15 minutes.

Mix and bake brownies according to package directions.

When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.

Remove from oven and spread marshmallows over brownies using knife dipped in cold water; cool.

For topping, melt butter, chocolate chips and peanut butter in sauce pan. Stir in Rice Krispies.

Spread topping over cooled marshmallows. Let stand until cooled and topping has set.