Refrigerate 2 hours or overnight, turning bag over occasionally.

Grill over medium-high heat until desired doneness.

*NOTE: Chicken can also be baked. Bake chicken in 350° oven for 1 hour, turning pieces over and basting with pan juices once.

Add chicken stock and cook over medium-high heat until it boils.

Reduce heat to a simmer. Cover tightly. Cook, without peeking, for 25 minutes.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

• Combine the coleslaw with the onions and refrigerate.
• Smash the ramen noodles and combine with the seasoning package, sesame seeds and almonds.
• Melt the butter in a skillet,add the noodle mixture, and brown.
• Place noodles in a baggie after they have cooled and refrigerate.
• Combine the remaining ingredients in another baggie and refrigerate.
• Mix all ingredients together prior to serving.

• Preheat the oven according to the cake mix directions.
• Prepare and bake the angel food cake as directed on the package; cool completely.

• Combine the sugar and cornstarch in a saucepan; stir to combine. Add the water and salt.
• Cook until mixture has thickened and is clear; bring to a boil. Remove from the heat and add the lemon juice, zest and butter. Stir until butter has melted.
• Allow sauce to cool. It will thicken as it cools.
• Serve sauce over a slice of angel food cake and add a dollop of whipped topping.

Make dressing by mixing together salad dressing, French dressing and sugar.

Add to carrot mixture and mix together well. Refrigerate until cold.

Add shoestring potatoes just before serving.

• Preheat oven to 350ºF. Put paper liners in muffin cups.
• Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
• Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
• Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

• Clean all the seeds from the melons. Cut melons into chunks.
• Peel kiwi and cut crosswise into slices.
• Go through blueberries and discard blemished or damaged berries. Gently rinse with cold water and pat dry with a paper towel.
• Arrange the different fruit on the plate in sections so that they remains separated. If desired, distribute a few blueberries throughout the plate for color contrast.
• If not ready to serve immediately, store in the refrigerator to keep chilled until ready to serve.
• When serving, refill plate as needed.

Salt and pepper chicken on both sides. Add chicken and garlic to skillet. When browned on both sides and cooked through, take out of pan and set aside.

Turn heat down to medium low. Add milk, soup, mushrooms, cheese, red peppers, dill and garlic powder to the pan the chicken was cooked in. Scrape up the browned bits on the bottom of the skillet.

While making cream sauce, cook gnocchi according to package directions.

Dice or shred the chicken.

When the gnocchi is finished cooking, drain and add gnocchi and chicken to the creamed mixture. Heat through, stirring occasionally.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

Form into patties.

Grill each side until desired doneness.

Place potato wedges on prepared baking sheet.

Sprinkle remaining ingredients over potatoes. Toss to coat evenly.

Bake for 15 minutes.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Cream together sugars, butter and oil until light and fluffy.
• Add eggs and beat well; mix in the vanilla.
• Add the dry ingredients and beat until evenly mixed.
• Refrigerate the dough for 6 to 8 hours.
• Roll into small balls, press down with glass dipped in sugar.
• Bake at 375° for about 10 minutes or until edges are lightly browned.

• Preheat oven to 350° F.
• Brown ground beef; drain well.
• Mix with all other ingredients except tater tots. Pour into a 9 x 13 baking dish.
• Cover the top of the mixture with the tater tots. Bake in preheated oven for 60 minutes. Casserole should be bubbly and tater tots crispy.

• Heat the oil in the skillet over medium heat. Add the onions and garlic; stir and cook for 5 minutes.
• Add the frozen peas to the skillet; stir in the stock. Season with salt and pepper to taste.
• Cover and cook for approximately 10 minutes or just until peas are tender.

• Shred the lettuce or tear into bite size pieces. Place in a large bowl.
• Place your favorite salad fixings in small bowls.
• Allow everyone to make up their salad the way they like it best.
• Serve with everyone's dressing of choice.

Cut steak into 1/4-inch strips. Add steak to soy marinade; toss to coat. Cover and refrigerate 15 minutes.

Add 1 teaspoon oil to skillet or wok; heat over medium-high heat until shimmering.

Add steak, garlic, ginger and pepper flakes to skillet or wok. Stir-fry 1-2 minutes or until outside surface of steak is no longer pink; remove from skillet.

Heat remaining oil in same skillet until shimmering. Add vegetables; stir-fry 3-4 minutes or until crisp-tender.

Return steak and add broth. Bring to a boil. Boil for 1 minute, stirring gently.

Add rice and stir until rice slightly browns.

Add water, salt, bouillon and rosemary, if desired.

Bring to a boil.

Reduce heat; cover and simmer 15-20 minutes.

Remove from heat and stir. Let stand 5 minutes.

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.

In a small bowl, mix together the Dijon mustard, stone ground mustard, honey, garlic, thyme and rosemary.

Place pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork.

Place the pan in the oven and roast for 50-55 minutes until a meat thermometer reads 160 degrees F in the center.

Remove pan from the oven and allow the meat to rest for 10 minutes.

Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

• Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
• Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
• As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
• Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
• Break the two types of lettuce into bite size pieces and place in a large bowl.
• Add the oranges, celery, and almonds to the lettuce and toss together.
• Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
• Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
• If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
• Pour the salad into a large serving bowl and serve immediately.

• Preheat the oven to 350° F.
• Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan.
• Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly.
• Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine.
• Bring mixture to a boil, stirring continuously.
• Pour this mixture over the crust and spread out evenly.
• Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer.
• Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted.
• Remove from the oven and place on a cooling rack.
• Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.