Place shrimp on skewers. Grill over medium heat for 7-10 minutes, turning every few minutes to ensure even cooking, until shrimp is thoroughly cooked.

Add remaining ingredients.

Pour into a greased casserole baking dish.

Bake 30-40 minutes at 350°F.

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.

• Butter the bottom and sides of the pie plate.
• Melt the butter in a large bowl. Wait a minute or so before adding the egg so that they don't start to cook. Add the brown sugar and vanilla at the same time as the egg; whisk together until smooth.
• Add the flour and salt to the mixture; stir just enough to combine ingredients. Do not over stir the mixture.
• Pour this into the prepared pie plate and spread out evenly. Bake for 10 to 12 minutes in an oven preheated to 350° F. The outer edge will have started to firmed up but the center will have just slightly begun to firm and will not be done. It will go back in the oven again after the pie has been put together.
• After removing the pie from the oven, sprinkle the top with the chocolate chips.
• Sprinkle the coconut evenly over the chocolate chip layer.
• Drizzle the sweetened condensed milk over the coconut layer.
• Then drizzle the caramel sauce over the top.
• Place the pie back in the preheated oven and bake for an additional 25 minute or until it is bubbling around the edges and the middle looks more set. Watch the pie carefully during the end of the cooking time because the sweetened condensed milk, caramel, and coconut have a tendency to burn.
• Remove from the oven and place on a wire rack to cool.
• While the pie is cooling, melt the chocolate chips in the microwave, heating in 10 to 15 second intervals until melted and smooth.
• Drizzle the melted chocolate over the top of the pie. The pie does not need to be completely cooled before drizzling the chocolate.
• Allow the pie to cool completely before slicing.

In a medium skillet over medium-high heat, brown the ground beef, stirring often; drain. Remove from pan and set aside.

Cook the onion in the same pan, stirring frequently, until soft and tender.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions; stir.

Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

In a medium frying pan, cook ground pork over medium-high heat until evenly browned and cooked throughout; remove from heat and drain off fat.

In a medium bowl, combine cooked pork, cabbage, carrots, green onions, fresh chopped cilantro, ginger, garlic, sesame oil, oyster sauce and chile sauce. Mix until well combined.

In a small bowl, combine cornstarch and water.

Place about 1/4 cup of the pork mixture in the center of each spring roll wrapper. Roll wrappers around mixture, folding edged in to enclose the filling. Moisten edges of spring roll wrapper with cornstarch mixture to seal.

Place filled spring rolls in a single layer on an ungreased baking sheet. Brush spring rolls with vegetable oil and bake in oven for 20 minutes, until lightly browned.

NOTE: For crispy spring rolls, turn rolls after 10 minutes of baking time.

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.

• Cook the pasta shells according to package directions; drain and rinse with cold water. Set aside.
• Cook the hard boiled eggs. Drain and cool in cold water.
• Peel the eggs; then remove the yolks and mix them with 1/4 cup of salad dressing and 1/4 tsp. of salt until mixture is smooth. Chop the egg whites and add to the yolks. Set mixture aside.
• In a large bowl, add the salad dressing, milk, sugar, onion salt, salt, and pepper; stir until smooth.
• Add the pasta shells, egg mixture, celery, cheese, and red peppers; stir until everything is evenly coated.
• Add tuna, chicken, or ham; stir together and refrigerate until chilled.

• Cream together margarine and sugar.
• Add eggs, sour cream, bananas, and vanilla.
• Sift in the flour, salt and soda.
• Pour the batter into a greased jelly roll pan. Bake at 375ºF degrees for 15-20 minutes.

• Fill pot with about one quart of cold tap water. Place pot on burner, add 10 regular size tea bags to pot of water. Heat until boiling.
• While tea is cooking put 2 and 1/2 cups of sugar into a gallon tea pitcher.
• When tea starts to boil, remove from burner and pour tea into pitcher, (do not steep the tea) straining the tea bags. Use a spoon to squeeze tea from tea bags into the pitcher.
• Stir tea and sugar until dissolved and fill the pitcher to gallon mark with cold tap water.
• Stir and pour over a glass of ice. Refrigerate remaining tea for up to 4 to 5 days.

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.
• Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
• Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
• Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
• Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
• Replace the cover and cook another hour or until the biscuits are done all the way through.
• To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

Add butter, brown sugar and salt. Coat well and heat through.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• Cook lasagna noodles according to package directions; drain and set aside.
• Cook meat and crumble into large pieces. Stir in sauce and water - simmer for 5 minutes.
• In a small bowl combine ricotta (or cottage cheese), parmesan, parsley, salt and pepper.
• Grease baking dish and preheat oven to 375 degrees F.
• Arrange layers in greased baking with half of each in the following order: lasagna noodles, cheese mixture, mozzarella, and meat sauce.
• Repeat layers in the same order.
• Sprinkle cheddar cheese on top.
• Bake at 375 degrees F. for 30 to 35 minutes. Remove from oven allow to stand for 10 minutes before serving.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

Crush the graham crackers.

Layer the crushed grahams, bananas and pudding. Top with whipped topping and any leftover banaanas.

Refrigerate until ready to serve.

• Remove frozen bread dough from freezer and allow it to rise according to package directions. After it has risen to bread size, knead the dough on to a greased baking sheet, in to rectangular shape.
• Cover with clean towel and allow the dough to re-rise another 30 minutes.
• Preheat oven to 350 degrees F.
• While the dough is rising, add the onion and garlic to the sausage and saute until no longer pink in color. Drain.
• Begin layering ingredients on half of the bread dough, by starting with pizza sauce, pepperoni, sausage mixture, and mozzarella cheese. You can also add any other Pizza-Like toppings to your preference at this point; mushrooms, peppers, etc.
• Fold the bread dough over and pinch the dough together at all the edges, to close the Stromboli. Pat top with olive oil.
• Place in pre-heated 350 degree F. oven for 30 minutes. Let rest for 5 minutes before cutting in to strips for enjoying.

• Preheat oven to 400 degrees F. Spray pizza stone or pan with cooking spray.
• Spread pizza crust or Italian bread out on the pizza stone or pan.
• Mix the butter and garlic together; spread over the crust.
• Sprinkle half the Mozzarella cheese over the garlic butter, then the Parmesan cheese, and then the remainder of the Mozzarella cheese.
• Place in the preheated oven and bake for 15 to 20 minutes or until the cheese has started to brown nicely.
• Serve with pizza sauce or marinara sauce.

• Crush the Oreos cookies, leaving them fairly chunky. If they are crushed too fine the salad will become mushy. Set cookies aside.
• Mix the pudding with the milk. Whisk until mixture thickens.
• Fold in the Cool Whip and then add the crushed Oreos. Stir just enough to distribute cookies evenly.
• Crush a couple of more Oreo cookies and sprinkle them over the top.

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.

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.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Preheat oven to 350°F.
• Lightly grease a 9 x 13 cake pan.
• Mix up the cake mix according to the directions on the package and pour into the prepared cake pan.
• Combine rhubarb and sugar; stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• Pour the cream over the top of the cake and rhubarb.
• Place in the preheated oven and bake for 1 hour.
• To serve, cut the cake, remove it from the pan, and flip it over upside-down. Topped with whipped cream if desired.
• Store in the refrigerator.