• Roast ribs for 45 minutes at 425°.
• Baste generously with the sauce and grill for 1 hour on medium temperature (approximately 350°). Turn once. Baste with sauce throughout grilling time.

• Fry bacon, blot off excess grease with a paper towel, and then crumble into pieces; set aside.
• Peel the potatoes, cut into chunks, put in a large pot, cover with water, and boil until just tender when poked with a fork. Do not overcook! Drain well and allow to cool.
• While the potatoes are cooking you can boil the eggs to make hard boiled eggs. When done cooking the eggs, drain and cover with cold water to cool them down.
• Once the potatoes are cooled, slice into thick pieces and place in a large bowl.
• Peel the eggs, rinse, and cut in half. Remove the yolk and place on a separate plate. Dice the egg whites and add to the potatoes. Mash the yolks slightly to eliminate chunks and then add to the potatoes and egg whites.
• Add the minced onions. Clean and slice radishes and add to the other ingredients.
• In a separate bowl, combine the salad dressing, mustard, and sugar; mix thoroughly and add to the potatoes and eggs.
• Stir dressing into other ingredients until everything is evenly coated; sprinkle lightly with Salad Supreme and add salt and pepper to taste.
• Stir in the crumbled bacon.
• Taste test and adjust salad supreme, sugar, salt and pepper as needed for your personal taste.
• Chill in the refrigerator for several hours before serving.

Melt butter and add garlic to the hot butter. Pour over the asparagus. Sprinkle with salt & pepper. Fold edges of foil in to seal and make a pouch.

Grill on indirect heat for 10 minutes or until tender.

• Prepare black cherry flavored gelatin using 2 cups of boiling water and 1 cup of cold. Add blueberry pie filling and stir until filling is mixed in thoroughly.
• Pour into the baking dish and place in the refrigerator. Allow to chill until firm.
• Prepare lemon flavored gelatin using 1 cup of boiling water.
• Beat cream cheese slightly and then add the lemon gelatin mixture. Beat gelatin and cream cheese until smooth. Set aside and allow to cool to room temperature.
• Once the cream cheese mixture has cooled, fold in the whipped topping until mixed thoroughly.
• Pour this mixture over the firmly set bottom layer. Return to the refrigerator.
• The cream cheese layer should be chilled long enough to become firm.
• Prepare the strawberry flavored gelatin using 2 cups of boiling water and 1 cup of cold. Add the frozen strawberries and stir to mix thoroughly.
• Cool this mixture until room temperature and then pour over the middle cream cheese layer.
• Return the 3 layers to the refrigerator and chill until top layer is firm.
• Cut into squares to serve. Top with a little whipped topping and a couple of blueberries, if desired.

• Clean strawberries and cut into quarters. Place in a bowl and mash slightly. Sprinkle with 1/3 cup of sugar and stir until mixed in thoroughly. Set strawberries aside.
• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges. Remove from the heat.
• After removing from the heat, add remaining sugar and salt to the milk and stir until completely dissolved. Add half and half, vanilla, and whipping cream. Stir until well blended. Pour into a bowl and allow mixture to cool to room temperature.
• Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture.
• Finish mashing strawberries to desired consistency (this should make approximately 2 1/2 cups of sauce). Cover the strawberries and place them in the refrigerator until just before adding them to the ice cream.
• After aging (chilling) the mixture, remove from the refrigerator and stir. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the strawberries and stir until they are evenly distributed. Or, add the strawberries and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the strawberries are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

Cook on low for 6-8 hours or until meat shreds with a fork.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.

Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.

Refrigerate for at least 4 hours before serving, but preferably overnight.

• In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft.
• Pour drained beans into slow cooker. Add bacon mixture and combine.
• In a small bowl, combine liquid smoke, mustard, molasses, ketchup, brown sugar, and vinegar. Stir. Add mixture to slow cooker and stir until well combined.
• Turn slow cooker on high for 4 hours or on low for 7 hours.

• Mix cake mix with water, oil, and eggs according to package directions. Pour batter into a 9" x 13" baking pan.
• Bake in a 350° F. oven for approximately 30 minutes or until the cake pulls away from the edges and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for five minutes. Remove cake from pan and allow to cool completely.
• For frosting: mix powdered sugar, water, corn syrup, vanilla, and butter together until thick and creamy. When cake is cool, frost the entire cake with the frosting.
• Slice strawberries in half length wise and allow them to drain on a paper towels while you arrange the blueberries. Lay the fruit out on the cake into a flag pattern as shown.

• Combine the cooked ground beef and the spaghetti sauce.
• Layer the ingredients in the crock pot beginning with half of the meat sauce, then half of the noodles, half of the cottage cheese, half of the cheddar cheese, and half of the mozzarella cheese.
• Repeat the layers with the other half of the ingredients; then top with the parmesan cheese.
• Cook on the low heat setting for 6 hours or on the high heat setting for 2-3 hours. Make sure the noodles are soft prior to serving.

Cut romaine lettuce lengthwise through the center of the rib and then into 1 1/2 inch pieces.

With wire whisk, mix together the egg substitute, garlic olive oil less 1 tablespoon, Worcestershire sauce, lemon juice, salt and pepper.

In medium size skillet, on medium high heat, add the 1 tablespoon garlic olive oil. Add the cubed bread and toss until cubes are crisp.

To the prepared romaine pieces, add the dressing mixture and toss. Add the Parmesan cheese and toss together with fresh hot crusty croutons.

Lay bread slices flat on a baking sheet, cut sides up.

In a small bowl, combine butter and garlic. Spread over bread.

In another bowl, combine mayonnaise and cheese. Spread over bread.

Bake for 12-15 minutes, until cheese gets lightly browned.

Cut into serving pieces.

Stir in mayonnaise and season to taste.

Chill until ready to serve.

To toast almonds, cook in non-stick pan over medium heat, stirring frequently, until golden brown, approximately 10 minutes.

Stir in toasted almonds before serving.

Melt the butter in the microwave and set aside.

In a stand mixer with the whisk attachment, combine yeast, warm water and 1 Tablespoon sugar. Let the yeast get bubbly.

Add the rest of the sugar, honey, milk and 3 1/2 cups flour to the yeast mixture. Beat together for 2 minutes.

Add butter, eggs and salt. Mix well.

Remove the whisk attachment and start using the hook attachment from here. Add the rest of the flour, 1/2 cup at a time, until the dough begins to separate from the sides of the bowl.

Let it rest for 3-5 minutes.

Knead the dough in the bowl for 5 minutes. Add flour 1 Tablespoon at a time if the dough seems sticky. Get out a large bowl and grease it with butter.

Remove dough from the mixing bowl and place in the greased bowl. Flip it around till the entire outside is nice and shiny. Loosely cover the bowl with plastic wrap and allow the dough to double in size, approximately 45 minutes to 2 hours, depending on the temperature of your kitchen.

Once the dough has doubled, smash it down with your fists for about 1 minute.

Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it 1 inch thick, and roll over with a rolling pin to seal it together.

Cut the dough into 2-inch squares.

Place the dough on a greased baking sheet, 2 inches apart, and cover lightly with plastic wrap. Allow the dough to double in size again, approximately 1 hour.

Bake at 350 degrees for 15 minutes, or until golden brown.

Immediately rub the tops with a little bit of butter for that fabulous shine. Enjoy!

• Combine all the dressing ingredients in a medium bowl.
• Whisk ingredients until combined thoroughly.

• Melt the butter in a small skillet, add the almonds, and cook until they are lightly toasted; set aside to cool.
• In a large serving bowl, combine the spinach, strawberries, and almonds. Toss gently to combine.
• Just before serving, drizzle dressing over the salad and toss gently to evenly coat.
• Serve immediately.

Place the chicken thighs into the bag containing half the marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.

Preheat oven to 425 degrees F.

In a small saucepan, pour the reserved marinade over medium heat. Bring to a boil and cook for 3-5 minutes, stirring often, until sauce is thickened.

Place chicken in a 9x13-inch baking dish; discard used marinade. Brush chicken with 1/3 of the thickened marinade from the saucepan.

Bake 30 minutes, basting one more time after 10 minutes.

Let stand for 5-10 minutes.

Sprinkle with green onions.

• In a 3-quart saucepan, add oil, rice and onion. Cook until rice is milky white (5 minutes).
• Add garlic and stir until fragrant; add chicken broth and salt; bring to a full boil.
• Turn down to a simmer, cover and cook for 25 minutes or until all liquid is absorbed and rice is tender.
• Uncover and let stand 5 minutes. Fluff with fork and serve.

1. Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender.

2. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Reduce heat to medium-low; cover and cook 5 minutes or until peas are heated through. Season with additional garlic pepper seasoning, if desired.

• Cream together the butter, sugar and egg.
• Add the remaining ingredients and beat until mixed well.
• Chill the dough for at least 1 hour. Can be refrigerated overnight.
• Form 1-inch balls, roll in sugar, and place 2 inches apart on a cookie sheet.
• Press lightly with a glass dipped in sugar. Bake at 350ºF for 10-15 minutes.
• Cool on wire racks.

• Mix the barbecue sauce and mayonnaise together in a small bowl.
• In a large bowl add the crumbled bacon, dried minced onion, and steak seasoning. Add 4 tablespoons of the barbecue sauce and mayonnaise mixture; stir to combine these ingredients.
• Add the ground beef to this mixture. Using your hands, mix the ingredients evenly into the ground beef.
• Form the ground beef into 8 patties.
• Grill, covered, over medium hot grill for 6 to 7 minutes. Flip and grill another 5 or 6 minutes.
• Add a slice of cheese on top of each pattie and grill until it has melted, 1 to 2 minutes.
• Spread the hamburger buns with a little of the barbecue and mayonnaise mixture. Add the burger, lettuce and tomato.
• Serve and enjoy!

• Preheat oven to 475° F.
• Peel potatoes and cut into large chunks; place in a shallow baking pan in a single layer.
• In a small bowl mix butter, olive oil and remaining ingredients; pour over potatoes and toss until well coated.
• Bake, uncovered, in preheated oven for 30 to 40 minutes turning occasionally to brown all sides.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• Mix the marinade ingredients together.
• Place the pork steaks into a sealable bag and pour marinade over them. If you need more liquid, fill in with apple juice or water.
• Seal tightly and place the bag in a pan to catch any leakage.
• Place in the refrigerator and allow to marinate for at least 30 minutes. They can be marinated overnight if desired.
• Remove from the bag and rinse under cold water. Pat the steaks dry with a paper towel.
• Sprinkle the steaks with the seasoning and then place on the grill, which should be preheated to medium-high.
• Dab the steaks with barbecue sauce and cook approximately 10 minutes per side. If desired, baste a couple of times throughout the grilling time.
• When the steaks are done remove them from the grill and allow to stand for 5 to 10 minutes before serving.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• Preheat the oven to 350° F.
• Cut broccoli into bite-size pieces and add to boiling water; cook for only about 5 minutes. Broccoli should just be cooked to a crisp tender. Rinse with cold water to stop cooking; drain well.
• Place in a buttered 2 quart baking dish.
• Mix the remaining ingredients together in a bowl. Spread this mixture evenly over the broccoli.
• Bake in preheated oven for 30 to 45 minutes. Serve immediately.

Melt butter, add 1/2 cup sugar and pretzels. Stir to coat and put on a cookie sheet and bake for 7 minutes.

Stir pretzels until cool or they will stick together.

Beat together remaining 1/2 cup sugar, cream cheese and Cool Whip. Stir in drained strawberries. Chill for 2 hours.

Add pretzel mixture just before serving.

• Preheat the oven to 350° F. Grease the bottom of a 9 x 13 baking pan.
• Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of the prepared 9 x 13 pan.
• Sprinkle the sugar evenly over the rhubarb. Sprinkle gelatin over the layer of sugar and the dry cake mix over the sugar evenly.
• Drizzle the melted butter over the cake mix.
• Drizzle water evenly over the top of all the ingredients. Try to at least dampen all the dry mix.
• Place in the preheated oven and bake for 45 to 50 minutes or until bubbly and lightly browned on top.
• Allow to cool at least slightly before serving. It can be served warm or cool with a little whipped topping, if desired.