• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Reduce heat to medium and simmer for 20 minutes; drain and return to hot pan.

Add sour cream and mash until light and fluffy. Stir in the cheese.

Remove beans and discard water. Place skillet back on medium heat. Add beans to skillet and cooke 1-2 minutes until dry.

Add butter and garlic; cook for 1 minute, stirring occasionally. Season to taste with salt and pepper.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

• Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
• Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
• Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
• take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
• Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.

PIE:

• Pour the pie filling into the bottom crust.
• Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
• Roll out another section of dough for the top crust.
• Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
• Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
• Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
• Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
• Remove from oven and cool on a wire rack.

1. Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties.
2. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden.
3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. The carrots will shrink while cooking so make the slices big.

Place them on a sheet pan. Sprinkle with olive oil, salt and pepper. Toss and spread into 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

In a small saucepan, combine water, bouillon and minced ginger. Bring to a boil; simmer 10 minutes. Let cool. Add hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sherry, 1 1/2 tablespoons cornstarch and red pepper flakes. Set aside.

Heat wok to 325°. Add oil and stir-fry the meat about 2 minutes.

Add onion and garlic; continue to stir-fry about 2 minutes.

Add celery and cook for 1 minute.

Add sweet pepper, snow peas and mushrooms, if desired. Stir-fry 2 more minutes.

If desired, add sprouts and cook 1 minute.

Combine liquid mixtures and pour sauce over meat and veggies. Stir until thickened. Serve over hot cooked rice.

• 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.

Stir fry vegetables, garlic and ginger with sesame oil just until tender. Remove from heat and add pork sausage and soy sauce.

In a small bowl, combine water and cornstarch. Mix well.

Lay out one egg roll wrap with a corner pointed toward you. Place about 1/4 cup of filling on egg roll wrap and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of cornstarch mixture on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack, then they are ready to enjoy!

NOTE: These egg rolls could also be baked in a 450 degree F oven for 20 minutes. Spray with cooking spray before putting in the oven fro a crispy wrapper.

• Preheat the oven to 350° F.
• In a large mixing bowl, cream the peanut butter, butter, sugars, eggs, and vanilla until thoroughly mixed.
• Stir in the flour, baking soda, and salt. The batter will be thick and should be stirred vigorously.
• Roll into a ball and roll in additional white sugar. Place on ungreased cookie sheet. Press the dough down with a fork making a criss-cross pattern.
• Bake 10-12 minutes or until brown.
• Cool on cookie the sheet.

• Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
• Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
• Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.

• Preheat oven to 350 degrees F.
• Mix all ingredients together in a large bowl, until well blended.
• Pour into a casserole dish and bake at 350 degrees for 45 minutes or until center is firm.

• Place the ramen noodles in a small bowl and cover with warm water. Soak until noodles have softened, approximately 15 minutes.
• Whisk together all the dressing ingredients until well mixed.
• Drain the noodles once they are softened and cut into smaller lengths so it is easier to mix the noodles with the other ingredients.
• Combine the noodles with the rest of the ingredients except for the cashews. Stir to mix ingredients.
• Pour dressing over salad; toss to cover evenly. Place the salad in the refrigerator for 2 to 3 hours before serving so that it is thoroughly chilled.
• Add the cashews just before serving.

Cook chicken in water until done, then chop or cube it.

In a saucepan, heat soups, tomatoes with chilies and evaporated milk.

Add cooked chicken to soup mixture.

Make layers in prepared pan, starting with tortilla chips then add chicken mixture on top, then add cheese. Repeat.

Bake for 40 minutes.

Top with sour cream and onions if desired.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent.

dd the garlic and sauté for 1 minute.

Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the tomato stock mixture, stir and bring to a boil.

Add the salt, bay leaf, and Serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

Remove the pan from heat. If desired, scatter the peas over the top of the rice, cover and let the rice stand 5 minutes.

Fluff with a fork, transfer to a serving bowl.

NOTE: If you want a deeper colored rice, stir in 2 Tablespoons of tomato paste when adding the salt, bay leaf and chili.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

Combine tuna, cooked noodles, soup, milk and peas, if desired. Sprinkle cheese on top.

Bake for 30 minutes.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• 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.

• Cook the vermicelli. While vermicelli is cooking, melt the butter and pour it into the bottom of the baking dish.
• When the vermicelli is done cooking, drain it and place it in the bottom of the baking dish with the melted butter.
• Brown the hamburger and onion; drain off the grease.
• Add the pizza quick sauce and tomato sauce to the browned hamburger.
• Pour the meat mixture over the vermicelli; spread out evenly.
• Sprinkle the Swiss cheese over the meat mixture and then sprinkle the Mozzarella cheese over the Swiss cheese layer.
• Layer the pepperoni on top. Optional: add green olives on top of the pepperoni layer.
• Place in the refrigerator overnight. Bake at 400 degrees F. for 25 minutes.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• Preheat the oven to 350° F.
• Combine the cookie crumbs, 3 tablespoons of the nuts, and the melted margarine. Press firmly into the bottom of a 9x13 pan or a 9-inch springform pan.
• Bake for 8-10 minutes; cool.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the condensed milk; then beat in the lime juice and the pudding mix until smooth.
• Stir in the pineapple and the remaining 1/2 cup of nuts.
• Fold in the whipped cream.
• Pour into the prepared pan (with the crust bottom).
• Chill 6 hours or overnight.
• Garnish with a dollop of whipped cream if desired.