• Sprinkle seasoned salt, garlic powder and pepper on pork chops. Brown chops in skillet coated with no-stick cooking spray or a little bit of oil. Transfer chops to crock pot.
• In same skillet used for chops, add mushroom soup and water, stirring frequently and lightly over medium heat to 'scrape up' the browning bits.
• When soup mixture is mixed and heated thoroughly, pour over pork chops in the crock pot. Cook for 8 hours on low.
• This meat is so tender and is great served with varying types of potatoes or noodles.

In a small saucepan, melt butter over low heat. Add cream. Sprinkle in the garlic powder, salt and pepper.

Add cream mixture to potatoes. Beat with mixer on high until potatoes are mashed and smooth.

• Husk and clean sweet corn, removing as much silk as possible.
• Prepare a large bowl of ice water and set up a workspace where the water, sugar and salt are located. Also, allow enough space for a large bowl for mixing the corn and an area where you can fill freezer containers or bags.
• Slice the corn kernels from the cob into a thoroughly cleaned sink.
• Combine 15 cups of corn with 5 cups of ice water, 1/2 cup of sugar, and 2 tablespoons of salt.
• Stir mixture together and the scoop into freezer containers or bags. You can fill pint, quart or gallon size containers. Use whatever you feel is appropriate for your use. Divide liquid evenly between the containers. The liquid is used when you cook the corn before serving.
• Seal the containers or bags tightly. Be sure to leave room for expansion when the corn freezes.
• Place the corn in the freezer as soon as possible.
• TO SERVE: When you are going to serve the frozen corn, place the entire contents in a pan and boil until cooked thoroughly. You will know when it is done by its flavor. If it is done it will have the sweet flavor of sweet corn. If it isn't it will have a raw corn flavor, which means you just need to cook it longer. It can also be cooked in the microwave. Just place frozen corn in a covered microwave-safe dish and make sure there is plenty of room in the dish for when the corn boils. Cook on high for 5 minutes; take out and break up frozen pieces. Return to microwave and cook for 10 minutes; remove and stir. Microwave for 5 more minutes; drain juices and serve.

Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.

Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.

• Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
• Pour melted butter or margarine over the cookies and toss with a fork to combine.
• Press cookie mixture into the bottom of the springform pan.
• Place the pan in the freezer for at least 15 minutes.
• Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
• When ready, spread over the cookie mixture in the pan.
• Place the pan back in the freezer.
• Melt 8 squares of chocolate over medium heat in a small saucepan.
• When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
• Place back into the freezer for one hour.
• Allow the second quart of ice cream to thaw for 5-10 minutes.
• Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
• Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
• Place the cake on a serving platter.
• Spread the non-dairy whipped topping over the top and sides of the cake.
• Sprinkle with colored or chocolate sprinkles if desired.
• Serve immediately or place the cake back into the freezer.
• If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
• Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.

Mix the remaining cornstarch with 1/3 cup cold water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon oil and heat. Add the broccoli and red pepper; stir-fry for 1-2 minutes. Add the remaining garlic, water, and season with salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Heat the skillet again, and add 2 tablespoons oil. Add the chicken and chili flakes, if desired. Stir-fry until the chicken is no longer pink, about 3 minutes.

Add the broccoli mixture and hoisin sauce; toss to heat through.

Stir in the reserved cornstarch mixture and bring to a boil to thicken. Taste and season with salt and pepper, if you like.

Garnish with sesame seeds and serve with 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.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Prepare the pasta according to directions on the package; drain and rinse with cold water.
• Dice the crab meat into bite size pieces; then dice the celery into small pieces. Drain the juice off the olives.
• Combine the pasta and all other ingredients together in a large bowl; stir in the 3/4 cup of mayonnaise.
• Stir until all ingredients are evenly coated with the mayonnaise. If salad seems a little dry, add 1 or 2 more tablespoons of mayonnaise.
• Place in the refrigerator and allow to chill before serving.

Cut bread into slices without cutting all the way through.

Mix all ingredients together.

Spread on one side of each slice of bread; wrap in foil and place in oven for 45 minutes.

• In a saucepan over medium heat, melt 3/4 cups of butter and 1/3 cup of the chocolate chips. Stir until smooth.
• Stir in graham cracker crumbs and peanuts.
• Press this into a buttered 13x9x2 inch pan.
• Cover and refrigerate for 30 minutes or until set.
• In a mixing bowl, beat together the cream cheese, sugar and vanilla until smooth.
• Spread this over the bottom layer.
• Melt the remaining 2/3 cup of chocolate chips until smooth.
• Carefully spread this over the cream cheese layer.
• Cover and refrigerate until set.
• Cut into 24 squares and serve.

Combine 9 teaspoons lemon juice, soy sauce, garlic and 1 teaspoon oregano in a zipper bag. Add the chicken, seal, turn to coat. Allow the chicken breasts to marinate for 30 minutes at room temperature or overnight in the refrigerator.

In a small bowl, combine tomatoes and feta cheese. Add remaining 2 teaspoons lemon juice, olive oil, and remaining 1 teaspoon oregano; stir to combine. Allow to sit at room temperature for 30 minutes.

For the yogurt sauce, in a small bowl, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.

Preheat a grill to medium heat.

Grill the chicken breasts over medium heat for 8-10 minutes, until no longer pink in the thickest portion of each breast.

Spread the onion rings on the grill while the chicken is cooking, turning frequently. The onion rings will blacken as they cook; this will also take 8-10 minutes.

When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show.

Slice the chicken into very thin pieces.

At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita. Place several slices of grilled chicken, yogurt sauce, 3 or 4 slices of onion, 1 tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Place 8 teabags in 7 cups boiling water. Remove tea bags.
• Add remaining ingredients. Pour into 1 gallon pitcher.
• Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

To make fajitas, brown chicken or beef in olive oil until done. Add vegetables to meat along with 2 teaspoons fajita seasoning.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

Brush each with dressing and place on ungreased sheet, dressing side up.

Combine Parmesan and sesame seeds; sprinkle over wedges.

Bake 10 minutes at 425°.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

Prepare sauce in a bowl and set aside.

Combine meatloaf ingredients with hands until evenly mixed. Work in half of the sauce with the meatloaf.

Place the meatloaf on a loaf pan and shape it. Pour the remaining sauce on top and bake for 50 minutes or until center is no longer pink.

NOTE: For those who prefer a kick, try adding another tablespoon of mustard and a dash of cayenne pepper.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

• Crumble the Oreos and set aside.
• Mix pudding with buttermilk. Fold in thawed whipped topping and Oreos.
• Garnish with crumbled or mini Oreos.