Preheat grill to medium heat. Grill for 30 minutes until juices run clear.

Let stand 10 minutes.

Slice and serve.

• Peel the sweet potatoes and then cut into 1/4" slices. The sweet potatoes darken quickly so you want to slice them just before using. Placing them in a bowl of cold water will help stop the darkening.
• Melt the margarine in the bottom of a skillet over medium heat. Add the slice sweet potatoes.
• Cook until browned on one side. Turn and then cover and cook for 5 minutes, turning the heat down to low.
• Turn the potatoes and brown the other side over medium heat. Cover, turn heat on low, and cook for another 5 minutes or until the potatoes are tender. Do not overcook or the potatoes will become so soft.
• Sprinkle with salt, add the pineapple and maple syrup to the sweet potatoes. Cook over medium heat until everything is heated thoroughly.
• Serve immediately

• Combine all vegetables and olives in a large bowl. Toss to mix.
• Pour dressing over top. Toss gently. Chill at least 1 - 2 hours before serving. Keeps well in the refrigerator so it can be made ahead.

• Heat oven to 350°.
• Grease the bottom of a 9x13 pan.
• In a large bowl, blend all ingredients together at a low speed.
• When combined, beat on high for 3 minutes.
• Pour batter into the prepared pan.
• Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.
• Cool completely before frosting.

• In a medium bowl, blend all ingredients together on high speed until smooth.
• Spread over cooled cake.

Meanwhile, in a medium bowl, combine remaining ingredients.

When hashbrowns are done, turn down oven to 350 degrees F.

Pour egg mixture on top of hashbrowns.

Bake for additional 25-30 minutes.

Let set for 10 minutes before serving.

• Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
• In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
• In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
• Using a wooden spoon, stir the milk mixture into the flour mixture.
• Stir in the remaining 3 cups of flour.
• Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
• Divide the dough in half and place each in a prepared bread pan.
• Sprinkle the tops with some more cornmeal.
• Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
• Preheat the oven to 400°F.
• Bake approximately 25 minutes or until golden. The dough will not rise to the top.
• Immediately remove from the pans and cool on a wire rack.

In a large mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well.

Combine the flour, baking soda and salt; stir into creamed mixture.

Fill prepared muffin cups three-fourths full. Bake for 23-28 minutes or until a toothpick inserted in muffin comes out clean.

Cool for 5 minutes before removing from pan to a wire rack to cool completely.

For Caramel Icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar, salt and milk; bring to a boil. Cool slightly. Whisk in vanilla and powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

• Combine the mayonnaise, mustard and sour cream; stir to mix and then set aside to use later.
• Add the French fried onions, Worcestershire sauce, garlic salt, and pepper to the ground beef. Use your hands to mix in the ingredients.
• Make ground beef into 8 patties.
• Preheat an outdoor grill or a grill pan on the stovetop.
• Grill on high heat until they are to your desired doneness.
• Remove the burgers and then grill the peppers until lightly charred.
• To serve, place a burger on a bun, add the mustard/mayo sauce, and top with grilled peppers, lettuce and tomato.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

Cook manicotti shells according to package.

For the sauce, heat oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 minutes. Stir in tomatoes, basil and salt and simmer until thickened slightly, about 15-20 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper and herbs.

Spread bottom of 9x13 inch baking dish evenly with 1 1/2 cups sauce.

Stuff each cooked and cooled manicotti shell with ricotta mixture; line up in pan.

Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 50 minutes.

Remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 10 minutes.

Remove from oven and let sit for 15 minutes before serving.

NOTE: The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in the refrigerator for 1-2 days. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

• In a saucepan on the stovetop, cook the sugar and syrup. Bring the mixture to a boil; remove from the heat.
• Add the peanut butter to the syrup mixture and stir well; then add this to the cereal and mix well.
• Press into jelly roll pan.
• Melt the chips and spread over the top.
• Allow to cool before cutting.

In a medium bowl, combine bread crumbs, milk, and egg substitute.

Add beef, chicken, green onions, celery, oregano, sage, salt, and pepper. Mix well.

In a shallow baking sheet, pat meat mixture into a 7x3x2 inch loaf.

Arrange vegetables around loaf. Spray vegetables with vegetable oil spray and season, if desired.

Bake, uncovered, for 50 minutes, stirring vegetables once.

When meat is almost done and vegetables are almost tender, put sauce on top of meat and bake for 10 minutes more.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Drain and rinse beans.
• In a stock pot, heat oil over medium heat.
• Add onion and green pepper. Cook until softened, approximately 5 minutes.
• Add garlic, cumin, chili powder, salt and pepper, and chilies and cook 1 minute more.
• Add chicken stock, chicken and beans; simmer 1 hour.

• Preheat to 350 degrees F. Grease the bottom and sides of a loaf pan.
• Mix 1st 5 ingredients until soft dough forms (lumpy). Place into oiled loaf pan.
• Pour melted butter on the top. Bake 45-50 minutes.
• When done, allow the bread to cool in the pan for 10 minutes; then remove from the loaf pan and place on a cooling rack. Cool before slicing.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

• Preheat oven to 350 degrees. Coat 13x9 pan with cooking spray.
• Place chicken in saucepan and fill with enough water to just cover. Bring to boil. Reduce heat and simmer 10-15 minutes.
• Drain the chicken and cut into 1-inch pieces.
• Transfer chicken to large bowl and add beans, sour cream, 1 cup cheese, chilies, cumin and pepper; mix and set aside.
• Arrange enough tortillas in bottom of baking dish to cover it completely. Top with one third of the chicken mixture, then repeat with two more layers (like lasagna). You should end up with three layers of tortillas and chicken mixture, with the chicken mixture on top.
• Sprinkle with remaining cup of cheese.
• Bake until filling is bubbling and cheese is melted, about 30 minutes. Let stand for 5 minutes.
• Serve with salsa on the side. (Chopped tomatoes and lettuce optional).

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.