• Whisk ketchup with vinegar, molasses, dry mustard, chile powder, cumin, oregano, bourbon or whiskey (optional), and pepper.
• Simmer 20-30 mintutes, stirring often.
• Add salt and tobasco to taste.
• Brush on meat the last 5 minutes of grill time.
• Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
• Brush with barbeque sauce during the last 15-20 minutes of grilling so that the sauce carmelizes onto the ribs.
• Serve extra sauce on the side.
• Sauce can be covered and refrigerated for up to 2 weeks. May also be frozen.

• Pre-heat oven to 425°.
• Rub potatoes with oil and poke sparingly with a fork. Place directly on oven rack with a baking sheet below or place potatoes directly on baking sheet to catch drippings. Space the potatoes evenly apart.
• Bake until skewer or fork slips easily into the potatoes, approximately 50 minutes.
• Set on wire rack to cool, leave oven on.
• When potatoes are cool enough to touch, slice off the top 1/4-1/3 of each potato lenghtwise to expose the interior flesh. This forms a "boat" to hold the sweet potato mixture.
• Peel off the skin from the tops that were removed and put the flesh in a medium sized bowl.
• Use a small spoon to scoop out the rest of the flesh from each potato. Leave approximately 1/4 inch of potato around the inside edge of the skins. This helps the potato to retain its shape while cooking.
• Beat the potato flesh, sour cream, chile paste, butter and salt with and electric mixer on medium speed until smooth. Taste the mixture at this point, you may add more chipotle paste if you want it spicier.
• Mound the mixture into the potato skins and set them on a baking pan.
• Bake stuffed potatoes in the 425° oven 20-25 mintues.
• Serve with lime wedges and sour cream.
• Sprinkle with cilantro before serving, optional.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.

• Bake cake according to package directions.
• When cooled, place on a platter and poke holes all over the top with a skewer.
• Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
• Cut or tear the cake into cubes, set aside.
• Prepare instant pudding according to package directions.
• Cool in the refrigerator.
• In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
• Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
• Repeat the layers three times.
• Top all with non dairy whipped topping and garnish with berries and mint if desired.

• In a medium glass mixing bowl, combine all of the ingredients (except the chicken breasts and the buns); blend well.
• Place the chicken breasts in the marinade, cover, and refrigerate for 4 hours or overnight.
• Heat the grill to medium. Coat the grill grates with vegetable oil.
• Remove the chicken from the marinade and place on grill; discard marinade. Grill for about 10 - 12 minutes, turn once; then grill the other side for another 10 minutes or until the juices run clear.
• Lightly butter the buns; then place them on the grill for about 1 minute or until lightly toasted.
• Place the chicken breast on the bun, garnish with your favorite vegetables and condiments, and serve.

• Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
• Place potatoes into a large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
• Peel skins from blue potatoes only. Allow all potatoes to cool and cut into bite size pieces.
• Arrange all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with feta cheese.
• Cover and chill 2 to 3 hours before serving.

• Coat inside of slow cooker with non stick cooking spray.
• Add cut up bacon, hamburger, chopped onion, and celery to a large skillet. Cook hamburger mixture until ground beef is browned and onions are soft. Add remaining ingredients to skillet and stir until well combined.
• Pour mixture into slow cooker and cook on high 1 hour. Reduce heat to low and continue cooking 3 to 4 more hours. Turn to warm until ready to serve.
  
  Every slow cooker temperature varies. Check your dish after 3 hours and adjust cooking time accordingly. Refer to instructions provided with the slow cooker, if needed.

• Preheat oven to 375° F.
• Line a pizza pan with foil and lightly spray the foil with non-stick cooking spray.
• In a medium sized bowl, combine the packaged cookie dough with coconut. Mix with your hands until all the coconut is combined with the dough. Press cookie dough onto prepared pizza pan.
• Bake for 15 minutes or until the dough is golden brown. Cool completely.
• Pour milk into a large mixing bowl and add the dry pudding mix. Beat with a wire whisk for approximately 2 minutes. Stir in whipped topping, marshmallows, and vanilla extract.
• Spread pudding mixture over the cookie crust. Top with fruit and extra marshmallows. Any variety of fruit can be used for this recipe.

• Preheat oven to 350° F.
• In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
• Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
• Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
• Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
• Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Wash and dry salad greens; then place on 4 serving plates.
• Arrange meats and cheeses on top of salad greens. Add tomatoes, hard boiled egg wedges, cucumber slices, bell pepper slices, and olives.
• Drizzle with your choice of dressing. Garnish with croutons, if desired.

• Preheat oven to 450°F.
• In small bowl, mix together all topping ingredients. Set aside along with a small bowl of water and a pastry brush.
• In medium bowl, whisk the 2 types of flour, salt and rosemary. Add olive oil and water.
• Stir together first with a fork, then use hands to collect into a ball. Press into bottom of bowl to collect any flour not incorporated.
• Lightly flour a work surface and divide dough into thirds.
• Wrap 2 balls of dough in plastic wrap and set aside.
• With 3rd ball, roll out on floured surface. Roll into rectangle 7 or 8 inches wide by 14 or 15 inches long and about 1/16 inch thick. This takes a little muscle to get it thinned out to desired length, but worth the effort. As rolling out, turn over once in awhile to be sure surface is floured.
• When rolled out, brush dough with water and then sprinkle with 1/3 of seed mix.
• Using knife or pizza cutter, cut down center of dough lengthwise then cut across to make rectangles approximately 2x4. Don't trim edges, the edges look rustic.
• Transfer crackers to unlined baking sheet. Bake until nicely browned (8-10 min).
• Transfer and cool on wire rack. Repeat with remaining dough. Be sure to clean and reflour work surface with each dough ball.

• Hull strawberries.
• Wash strawberries, raspberries and blueberries under cool running water.
• Combine all ingredients in a blender, and blend until smooth.
• Pour into a decorative glass and garnish with fresh berries.

• Put large pot of salted water to boil. Dice bacon and cook in skillet over medium heat until crisp.
• Wash asparagus and cut into pieces, discarding tough ends. When water boils, add pasta, stirring once or twice to make sure pieces are separate. After pasta has cooked 4 minutes, add asparagus. Boil another 5 minutes, or until both pasta and asparagus are crunchy-tender (al dente).
• While pasta and asparagus cook, pour off all but 1 tablespoon of fat from bacon skillet.
• Drain pasta and asparagus and add to bacon in skillet. Stir, over medium heat, to mix well. Divide onto serving plates and sprinkle cheese over. Pass olive oil to pour over, if desired.

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

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

• In a mixing bowl, combine the ground beef, pepperoni, pizza sauce, Italian seasoning, garlic and onions.
• Mix well to combine all of the ingredients.
• Divide into four equal parts and pat into burgers.
• Salt and pepper each burger to taste.
• Fry the burgers in a large skillet or they can easily be grilled. Cook approximately 6 minutes on each side or until they reach the desired doneness.
• Place a slice of mozzarella or provolone cheese on each right before they are finished cooking. Allow the cheese to completely melt over the burger.
• Spread a tablespoon of pizza sauce on each bun. Place a burger on top with lettuce and tomato.

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Preheat oven to 350° F.
• Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
• Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
• When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
• Bake again for 15 minutes. Allow to cool and cut to desired size.
• Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.

• Whisk oil and garlic together.
• Rub herbed oil in well all over meat.
• Salt and pepper all over meat.


GRILLING
• Place pork chops with seasoning rub on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill pork chops with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.


NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural pork juices sizzles just under the chops to enhance juiciness. Your grill never sounded so good.

For aromatic accent, place twigs of rosemary sprigs between the grates.

• Wild rice
• Sauted mushrooms
• Grilled Asparagus

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• Brush a thin layer of mayonnaise on corn.
• Sprinkle the corn with cheese, chili powder, salt and pepper.
• Wrap each corn in foil and place on the grill.
• Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
• Serve warm.

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

• In a medium sized bowl, combine crumbs, margarine, and sugar. Press mixture firmly into a 9-inch pie plate. Chill for one hour or until the crust is firm.
• Meanwhile, prepare filling. Combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pie crust.
• Chill two hours before serving.