• Combine all of the ingredients except the chicken in a resealable plastic bag or in a medium glass bowl; mix well.
• Add the chicken. Marinate 12-24 hours in the refrigerator.
• Preheat the grill to medium. Place the chicken on the grill, and cook for 15 minutes, turning once or until no longer pink in the middle and the juices run clear.

• Soak skewers in water 1 hour.
• Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup.
• Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.
• Remove vegetables from marinade, discarding marinade.
• Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill.
• Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.
• Nutrition info varies depending on veggies.

Scrub potatoes. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place on rimmed baking sheet.

Drizzle with melted butter. Combine the parmesan cheese, rosemary, salt and pepper; sprinkle over potatoes and between slices.

Bake for 45 minutes, basting with butter from bottom of pan every 15 minutes.

Top with cheddar cheese and bake for 5-10 minutes more.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Over medium heat, whisk together the two puddings in a medium saucepan.
• Add in the milk and whisk often until the pudding come to a slow boil.
• Remove from the heat and add the sour cream.
• Pour into the prepared graham cracker crust and place in the refrigerator to allow it to set up, approximately 3 hours.
• Top with a non dairy whipped topping or whipped cream.
• Sprinkle with chocolate shavings for garnish.
• Store in the refrigerator.

• Preheat oven to 350° F. Grease bottom and sides of a 9 x 13 baking dish.
• Peel and thinly slice the potatoes.
• Brown hamburger and drain grease; add soup, sour cream, milk, salt, pepper, butter and flour and heat to boiling.
• Layer half of the sliced potatoes in the greased baking dish; then a layer of hamburger mixture. Repeat layers. Top with cheese.
• Cover and bake at 350° for one hour. Remove foil and bake an additional 30 minutes or until potatoes are tender when poked with a fork.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Add all the salad ingredients in one large bowl; lightly toss to mix ingredients.
• Refrigerate until ready to serve.

• Add all the dressing ingredients together in a small bowl; whisk until smooth.
• Refrigerate until ready to serve.
• When ready to serve, drizzle the dressing over the salad and gently toss to evenly coat. Add dressing until coated as desired.
• Any leftover dressing can be refrigerated to be used later.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

Add beaten eggs and vanilla.

In a medium bowl, combine flour, baking powder, baking soda and salt.

Alternately add buttermilk and flour mixture.

Roll into walnut sized balls.

Bake at 350°F for 8-10 minutes, depending on size.

• Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
• Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
• Chill before serving.

• Preheat oven to 350 degrees. Spray 9x13 inch pan with coking spray.
• Boil the chicken with chicken bouillon cubes; use 1 bouillon cube per cup of water used.
• Shred the chicken. Mix chicken with sour cream, mozzarella cheese, and onions until the chicken is covered. More sour cream and cheese can be added if desired.
• Add a couple scoops of the chicken mix onto each tortilla. Roll up and place in pan. Continue until chicken mix is all used.
• Top with enchilada sauce and sprinkle with cheddar cheese.
• Cover with foil. Bake at 350 degrees for about 25-30 minutes.
• Remove foil and bake another 5 minutes, so the cheese will brown.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Tear Romaine into bite size pieces and place in a large bowl.
• Add the corn, black beans, tomatoes, celery, and carrots to the lettuce; toss to mix ingredients together.
• Combine the salsa, sour cream, and ranch dressing; stir together until well mixed.
• Just before serving, pour enough dressing over the salad to coat the lettuce to your taste. Use only as much as is required to coat the dressing the way you like it. You may not need to use all of it.
• Serve immediately.

• Preheat oven to 350° F. Spray 2-quart casserole dish with cooking spray. Cook noodles according to package directions. Drain; set aside.
• Melt butter in medium saucepan over medium heat. Add onions; cook 3 minutes, or until onions are tender, stirring frequently.
• Remove from heat. Add soup, sour cream, milk and pepper; mix well. Gently stir in ham, peas and noodles. Spoon into prepared casserole dish.
• Bake 35 minutes, or until hot and bubbly.
• Spread French fried onions over the top and bake another 5 minutes or until the onions are lightly browned.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

• Grease inside of Bundt pan. Preheat oven to 350 degrees F.
• Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside.
• Blend together the cake mix, applesauce, and eggs; beat for 2 minutes.
• Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan.
• Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes.
• Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely.

• Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency.
• Drizzle over the cooled cake.

• Preheat grill to medium heat.
• Prepare 4 12x12 inch pieces of foil.
• Salt and pepper both sides of each filet.
• Place 2 lemon slices on each foil square. Rub garlic onto each lemon slice. Place a piece of fish on top of the lemon and garlic. Sprinkle with dill.
• Wrap securely with foil. Place on the grill. Cook for 8-10 minutes, until fish flakes easily with a fork.

• Cook noodles until they are al-dente.
• Place pasta in a large bowl; add the peppers, drained olives, other vegetables of choice, and the cheese.
• Pour in half of the dressing and stir into the other ingredients. Determine if you want to add more dressing. The ingredients should be well coated but there should not be dressing setting in the bottom of the bowl. The salad will soak up some of the dressing as it sets but you do not want to over dress it. If necessary, you can always add a little more dressing just before serving.
• Mix and let sit overnight in the refrigerator or until thoroughly chilled.

1. Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.

2. Place vegetables in grill basket, grill rack or thread onto skewers.

3. Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.

Place roast in crock pot. Pour au jus mixture over roast.

Cover and cook on low 6-8 hours.

Cut into slices or shred and cook in au jus for 1 hour more.

Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.

NOTE: Potatoes can be made ahead and reheated. They even freeze well.

• Remove husk and silk from the corn; rinse thoroughly and pat dry with a paper towel.
• Mix garlic salt into the butter.
• Cut 12 pieces of aluminum foil large enough to wrap the ears of corn in.
• Spread garlic butter over surface of the corn and warp each ear individually in a piece of foil. Be sure to wrap tightly.
• Place in the oven and bake for 25 minutes.

Add rest of ingredients; toss well.

For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

Add dressing to the salad just before serving.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!