• 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.

• Peel potatoes and cut into large cubes. Boil until tender when poked with a fork. Do not overcook.
• Trim beans into 1 to 1 1/2-inch lengths. Cook until just tender but still having a little bite to them.
• While the potatoes and beans are cooking, make up the sauce. Add the butter and flour to a small sauce pan and heat until butter is melted and flour is stirred in.
• Add the milk, stirring constantly as it is added. Mixture may seem lumpy but as you keep stirring and cooking it the flour and butter will blend with the milk.
• Add the chicken bouillon, salt and pepper. Continue to cook until sauce thickens and begins to boil. Once it has boiled, turn heat down.
• Once the sauce has thicken to desired consistency, mix the sauce, beans, and potatoes altogether in one pan. Heat thoroughly and serve.

• Mix all the dressing ingredients until smooth. Adjust seasonings to taste.
• Tear romaine and iceberg lettuce into bite-size pieces.
• Toss the lettuce with the dressing and add croutons, tomatoes, olives, and Parmesan cheese as desired.

• Grease sides and bottom of two 8 or 9 inch round cake pans or a 9 x 13 cake pan. Preheat oven to 350 degrees F.
• Mix all ingredients together in the order listed.
• Use a fork to mix; batter is thicker and moister if you do not use an electric mixer.
• Pour batter into two round cake pans or a 9 x 13 pan.
• Bake for 30 minutes. Check doneness by poking a toothpick in the middle of the cake. If it comes out clean the cake is done. Do not over bake.
• Allow the cake to completely cool and then frost or dust as desired.

Note: This cake recipe does not contain any eggs.

• Place raspberries in a food processor and purée until smooth.
• Add corn syrup and liqueur and pulse until combined.
• Store in a covered container in refrigerator until ready to serve.

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

Bake for 30 minutes.

Add peas, thyme and water. Cook until peas are tender.

Stir in BBQ sauce and cook until warmed through.

Serve on toasted buns, if desired.

VARIATION: Make it a one dish meal, add cubed ham and peas.

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.

• Cream the Crisco, powdered sugar, and eggs together until light and fluffy.
• Add the remaining ingredients expect for the granulated sugar; mix well. Chill dough for one hour.
• Make into small balls, the size of a walnut. Put on a cookie sheet. Press flat with a glass that has been greased and dipped in granulated sugar. Sprinkle additional sugar over each cookie.
• Bake at 350° for 11 - 13 minutes, or until edges turn light brown.

Precook dense vegetables.

Preheat grill for medium-high heat.

Thread steak and desired vegetables onto skewers in an alternating fashion. Discard marinade and the bag.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli; cook, stirring frequently, until vermicelli is lightly browned.

Add chicken broth and spices. Bring to a boil.

Lower heat to a simmer and cover pan. Simmer for 10-15 minutes until rice is just a bit too soupy to eat.

Allow to sit covered for 5 minutes.

• In a large bowl, combine broccoli, cauliflower, onion, bacon, and dried cranberries.
• In a small bowl, whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate at least 2 hours before serving.
• Stir in sunflower seeds just before serving.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Prepare the baking pan by lining it with foil; then coat the foil with about a teaspoon for softened margarine.
• Arrange a layer of crackers on the bottom of the foil-lined baking pan, covering the entire surface.
• In a saucepan, add the sweetened condensed milk, brown sugar, corn syrup, and 3/4 cup of butter. Boil over medium heat, stirring occasionally.
• Once it comes to a full boil, lower the heat so that it is at a low boil and cook for 7 minutes, stirring often.
• Remove from the heat and pour half the mixture over the layer of crackers in the baking pan; carefully spread out evenly.
• Add another layer of crackers on top of the caramel layer.
• Pour the remaining caramel mixture over the second layer of crackers; spread out evenly.
• Immediately add the chocolate chips on top of the second caramel layer. Sprinkle evenly throughout. Allow the chocolate chips to set for 5 minutes.
• Once the chips are soft and melted, spread them out over the caramel layer evenly.
• Loosely cover the bars and place in the refrigerator until the chocolate on top has set; cut into bars.

• Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
• When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
• Good luck trying to eat just one!

• Dressing: Whisk eggs in small saucepan. Whisk in vinegar and 2 tablespoons water.
• Bring to boil over medium high heat. Boil for 3-4 minutes or until thickened, stirring constantly.
• Pour into medium bowl, whisk in mayonnaise, mustard and salt.
• Cover and refrigerate until well chilled.
• Meanwhile, cook potatoes in large pot of boiling water for about 20 minutes or until just tender.
• Drain and cool. Cut into 1 inch pieces.
• In large serving bowl, layer potatoes, celery, red onion, eggs, layer of dressing, green onions and sunflower seeds(or pumpkin seeds).
• Chill until serving time.

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

• Peel off the thin layer of tissue on the underside of the ribs if it is there.
• Place in shallow pan with meat side up. Cover lightly with nonstick foil.
• Bake for an hour and a half at 300 degrees F.
• Baste with sauce, cover lightly with foil again, and bake another hour to hour and a half until very tender.
• Place on grill over medium heat. Baste with the sauce. Grill for approximately 15 to 20 minutes.

• Make up 4 foil packets for individual servings or 1 large packet; use double layers of foil.
• Peel the potatoes and slice into small pieces; place in the foil packets, distributing evenly.
• Cut butter into tabs and place evenly over the potatoes.
• Place the slices of Velveeta cheese over the top.
• Gather edges of foil and seal tightly.
• Place directly on a preheated grill. Grill at medium high heat, approximately 400° F. for 1 1/1 to 2 hours or until tender. Carefully open sealed edge of foil packet and poke potatoes with a fork to check to see if they are tender. If not, seal back up and cook until done.

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.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Preheat oven to 350°F.
• Spray baking pan with non stick cooking spray.
• Mix together flour, brown sugar, oatmeal, and spices.
• Cut-in* butter until mixture becomes crumbly.
  *Cut-In: To combine dry ingredients with shortening, butter or margarine by "cutting" the dry ingredients in with a pastry blender or two knives. As the dry ingredients are cut into the fat ingredients they begin to form clumps.
• Press 1/2 of crumb mixture into bottom of prepared baking pan.
• Layer 1/2 of apples and 1/2 of quartered caramels over crumb mixture.
• Sprinkle with 1 cup of crumb mixture.
• Repeat layer of 1/2 of apples and 1/2 of quartered caramels over crumb mixture.
• Press remaining crumb mixture over top.
• Drizzle with 1/2 cup of orange juice and bake uncovered for 35 minutes.
• Remove and drizzle with remaining 1/2 cup of orange juice.
• Continue baking 25 minutes or until apples are soft and mixture is bubbly.