• In a small mixing bowl, combine the garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, white wine vinegar and olive oil.
• Place meat into a large resealable bag and pour the marinade over the top.
• Place bag into a shallow pan to catch any drippings that might leak from the bag.
• Place in the refrigerator for three hours to marinate.
• Remove from the refrigerator and allow to stand at room temperature for 1/2 hour.
• Preheat grill to high. Grill steaks for 6-8 minutes on the first side, then flip the steaks and continue to grill for another 4-6 minutes or until the flank steak reaches your desired doneness.
• Remove from the grill and allow to rest for 5 minutes so the juices redistribute.
• Cut the flank steak against the grain for maximum tenderness.

• Heat grill to medium heat.
• Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels. Salt and pepper the corn. Place on grill for approximately 7 minutes, turning occasionally. Allow to cool and then cut the kernels from the cob.
• Place potatoes in an aluminum foil pan. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Place pan on grill, cooking the potatoes for 20-30 minutes, turning occasionally until tender.
• In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil, and garlic.
• In a small bowl, whisk the remaining oil and the vinegar together. Add to the salad and toss together.
• Season with salt and pepper and serve.

TIP: Grill the corn and potatoes at the same time to reduce overall cooking time.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• In a mixing bowl, combine the butter, 1/3 cup sugar, flour, almond extract, and graham cracker crumbs.
• Press the mixture on the bottom of a 9-inch springform pan. Make sure the mixture goes up the sides of the pan about 1 inch.

• In a mixing bowl, combine the cream cheese, 1/4 cup sugar, egg, and the vanilla.
• Pour the mixture over the prepared crust in the springform pan.

• In a mixing bowl, toss the apples with 1/3 cup sugar and the cinnamon.
• Spoon apple mixture over the cream cheese mixture in the springform pan.
• Sprinkle the top with almonds if desired.
• Bake at 450° F for 10 minutes.
• Reduce oven to 400° F and bake for 30 to 40 minutes longer or until the center is set.
• Cool in the pan before serving.

• Clean the chicken properly; pat dry inside and out.
• Sprinkle 1 1/2 tsp. of the barbecue rub inside the big cavity of the chicken. Sprinkle another 1/2 tsp. in the smaller neck cavity.
• Rub oil all over the outside of the chicken. Sprinkle the outside evenly with 1 1/2 tbsp. of the barbecue rub.
• Open the beer; remove approximately 1/2 cup. Poke more holes in the top of the can with a church key type can opener to allow the proper amount of steam to be released while grilling.
• Add 2 tsp. of the rub to the beer can. Be prepared for some foaming when the rub is added.
• Carefully slide the chicken over the can so that it slides into the cavity without tipping the can.
• Holding onto the chicken with one hand, use the other hand to pull the legs forward to support the chicken in the front and allow the can to support it in the back. Wrap the ends of the legs with foil.
• Tuck the chicken's wings back behind it to hold them in place. The chicken should be able to support itself and stand on its own.
• Set up the grill for indirect heat and allow it to heat to a medium temperature.
• Carefully pick up the chicken while holding on to the can and set the chicken and beer can upright on the grill in the area away from the direct heat.
• Cover the grill and allow the chicken to cook for 1 to 1 1/2 hours or until it is properly cooked. A thermometer should registers at 170° F.
• When the chicken is done, hold on firmly to the top using a potholder, layers of paper towel, or large tongs to protect against burning; protect your other hand with an oven mitt or use another set of tongs to get a firm hold on the beer can; then lift the chicken off the grill.
• Allowing the chicken to stand for 15 to 20 minutes and then remove it from the beer can. Hold on firmly to the top using a potholder or layers of paper towels to protect against burning; use a potholder or mitt on your other hand and get a firm hold on the beer can; twist and pull the can out of cavity of the chicken.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

CRUST:
• Preheat oven to 350° F.
• Place flour, sugar, and baking powder in a medium sized bowl. Add butter and mix until crumbly. Add egg and almond extract. Combine until the dough will form into a ball.
• With floured hands, press into the bottom of pie pan and partially up the sides of a greased tart pan or pie plate.
FILLING:
• Wash blueberries and pat dry. Peel, pit, and slice peaches. Combine fruit, lemon juice, and sugar together in a small bowl.
• Pour over crust in pan.
TOPPING:
• In a medium bowl, combine flour, sugar, cinnamon, nutmeg, and butter until crumbly.
• Sprinkle over tart and bake for 35-40 minutes or until golden brown.
• Allow to cool before serving.

• Saute onion, pepper, mushrooms and celery in 2 tablespoons of olive oil in a large skillet.
• Add pimento, poultry seasoning, thyme leaves, garlic and green pepper.
• Stir to combine.
• Cook 1-2 more minutes.
• Add in soups, broth and Velveeta cheese.
• Stir altogether until the cheese is melted.
• Add in the chicken (chopped into bite-size pieces) and stir together.
• Lower heat to low.
• In a pasta pot, bring water to a boil.
• Add pasta and cook according to package directions.
• Drain.
• Add the pasta to the chicken mixture.
• Stir to combine and heat through.
• Pour into a prepared casserole dish.
• Mix together the bread crumbs and the cheese in a medium bowl.
• Sprinkle on top of the casserole mixture.
• Bake all at 375° F for 25-30 minutes or until golden brown.
*This recipe can be made by substituting turkey for the chicken.

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Toss brussel sprouts onto pan. Add garlic, bacon and oil. Season with salt and pepper. Stir to combine.
• Cook for 14-16 minutes until bacon is crisp and brussel sprouts are carmelized.

Add cool whip and chill.

• Preheat oven to 350°F
• Cut top 1/3 of pepper off, seed body of pepper, being careful to keep it intact.
• Heat skillet to medium.
• Sauté ground beef, pork sausage, onion, garlic, 1 tsp of bouillon granules and garlic powder. Sauté until meat is cooked through. Drain off fat.
• Return meat mixture to pan. Add rice, cheese, sour cream, tomatoes, green onions and teryaki sauce. Mix to combine.
• Season with salt and pepper.
• Mix hot water with the other 1 tsp. of bouillon granules. Pour this in bottom of baking dish.
• Fill prepared peppers with meat mixture.
• Place in baking dish and cover with foil.
• Bake for 35 minutes. Remove foil. Spoon some of the juices over peppers. Sprinkle with shredded cheese. Place back in oven for 10 minutes or until tops are golden.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

• 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 medium bowl, combine the garlic paste, the olive oil, mustard, and dry ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly.
• Allow to stand for 10-15 minutes before grilling. While meat is marinating, soak skewers in water to discourage burning.
• Heat grill.
• Thread the pork and vegetables onto skewers, alternating ingredients. Any combination of vegetables can be used.
• Grill over high heat until pork is barely pink, approximately 4-6 minutes.
• Turn once during grilling.
• Serve warm.

Serves 8-10.

• Preheat oven to 350°F. Grease a 10- x 15-inch jelly roll pan.
• Combine the butter and sugar; beat well. Add eggs, one at a time.
• Add the flour and syrup; mix until fluffy.
• Spread into the prepared pan.
• Bake 30 minutes.
• For the frosting, melt butter; add milk and sugar. Bring to boil for 1 minute ONLY.
• Remove from heat and add the chocolate chips. Beat until creamy.
• Let cool and spread over the brownies.

• Preheat broiler oven.
• To prepare salsa, combine orange segments, 2 tablespoons olive oil, 1/2 teaspoon salt, avocado, green onions, lime juice, and honey in a small bowl. Toss gently to combine.
• In medium bowl, whisk together 3 tablespoons oil, 1 teaspoon salt, paprika, cumin and chipotle hot sauce.
• Add the shrimp, tossing to coat.
• Arrange shrimp on foil lined baking sheet or on grill rack sprayed with non-stick spray.
• If using broiler, place baking sheet with shrimp under broiler until opaque and cooked through, about 4 minutes.
• If using a grill, grill over medium heat for 2-3 minutes, until cooked through.
• Serve hot over cooked rice and salsa on the side.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Preheat oven to 375° F.
• Cook pasta noodles according to package directions.
• Remove noodles from water when finished cooking and lay them out on paper towels.
• In a skillet sauté the pepperoni over medium heat until crispy, approximately 3-4 minutes.
• Remove and drain on a paper towel.
• Wipe out the skillet and add the hamburger and sausage with 1/2 cup of the onion.
• Cook until the meat is no longer pink and the onions are tender.
• Drain on a paper towel.
• For the tomato sauce, heat the olive oil in a saucepan.
• Add the onion and cook over medium heat until translucent.
• Add the garlic and cook 2 more minutes.
• Then add the tomatoes and cook over low heat 1/2 hour.
• Add basil and oregano and continue to cook for another 1/2 hour.
• Season with salt and pepper.
• Cool and store in the refrigerator until ready to use.
• In a baking pan, pour one cup of the tomato sauce in the bottom and spread it out to cover.
• Then layer 3-4 noodles on the sauce, overlapping slightly.
• Top with 1/3 cup of ricotta, 1/3 cup mozzarella cheese, 1/3 of the sausage and hamburger, then sprinkle with parmesan cheese.
• Top with 1/2 cup of tomato sauce and 1/4 cup of the pepperoni.
• Repeat layers 2 more times.
• On the very top layer, finish with a layer of the remaining ricotta cheese, tomato sauce, mozzarella and pepperoni.
• Sprinkle all over with parmesan cheese.
• Bake 40-45 minutes or until the top is bubbly and lightly browned.
• Remove from the oven and let it sit for 15 minutes before serving.

• Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
• In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
• Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
  
  Serves 6 as a main entree; serves approximately 12 as a side dish.

• Preheat oven to 425°.
• In a large mixing bowl combine flour, pretzels, salt and butter until texture is crumbly. (Mixing with a fork works best).
• Add water, mix well.
• Dust a flat working surface with flour.
• Roll out crust on surface with a rolling pin until you have a nice, even crust (approximately 12 inch diameter)
• Fold in half and gently place in the pie plate. (The crust is fragile but pinches together nicely if it falls apart).
• Flute edges, poke the bottom with a fork and bake 10-12 minutes.
• Cool completely.
• In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
• Spread cream cheese mixture on top of cooled pretzel crust.
• Slice bananas on top of cheese mixture.
• Mix pudding and milk until thickened.
• Pour over bananas.
• Layer with another sliced banana.
• Top with 3 cups of non dairy whipped topping.
• Refrigerate for 1 hour before serving.
• May garnish with crushed pretzels or sliced bananas.