Preheat oven to 275 degrees.

Cook ribs and marinade for 1 1/2 hours, turning halfway.

Preheat grill to medium heat. Grill ribs 20-30 minutes, brushing with barbecue sauce and turning frequently.

VARIATION: Make it a one dish meal, add cubed ham and peas.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

Beat together sugar, bananas and oil; add eggs, beating well after each addition.

Add flour, baking powder, salt, soda, cinnamon and cloves; mix well. Stir in oats and carrots.

Pour into prepared pan, sprinkle with nuts, if desired. Bake 40-45 minutes or until done.

NOTE: You can double the recipe for a 9x13-inch pan and then you will have some batter left over for cupcakes or small loaf.

For frosting, beat butter and cream cheese until smooth, add 1 smashed banana. Add powdered sugar and vanilla. If it is too thick for spreading, add another banana or a little milk. Sprinkle nuts over the top, if desired.

• Brown hamburger in heavy skillet and drain off fat. Season hamburger with salt and pepper to taste.
• Add gumbo soup, ketchup and mustard. Simmer and serve hot on a bun (Sloppy Joe style).
• Serve on a toasted bun with chips and pickles.

• Boil the water. When it has reached a boil, empty the package of pasta into the water and let boil for 8 - 10 minutes.
• While you are waiting, place the shredded cheese (I usually grate the cheese while the water boils), milk, & butter at the bottom of a large bowl.
• When the pasta is ready, drain and immediately transfer it to the large bowl. While you let the pasta sit and melt all the ingredients at the bottom, add the salt and pepper.
• Mix everything together until it is completely incorporated. Your macaroni and cheese may be gooey, stringy, or completely smooth - nonetheless, it's fantastic and easy for you and your kids.

• 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.

In a large bowl, combine all ingredients, ending with the salad dressing. Toss to coat and refrigerate until ready to serve.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, eggs, and vanilla together in a large mixing bowl.
• Combine the flour, soda, and salt in a separate bowl. Add to the creamed mixture and beat until well mixed.
• Stir in the oatmeal and coconut until evenly distributed.
• Drop by rounded tablespoon onto an ungreased cookie sheet.
• Place in the preheated oven and bake for 10 - 12 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

1. Stir extract into prepared iced tea. Sweeten as desired.

2. Refrigerate until ready to serve.

In a skillet, brown the ground beef and onions. Drain off any excess fat.

Stir in the soups, creamed corn, peas, and about a half cup of the reserved pea liquid.

Pour into the baking dish. Place tator tots on top of the meat mixture and bake for 45-50 minutes.

• Slice onions and cucumbers into thin slices.
• Add salt and allow to sit overnight in the refrigerator in a covered container.
• Next day, drain and press out any moisture.
• In a small bowl, mix together the mayonnaise, vinegar, seasonings, sugar and tobasco.
• Pour over the cucumbers and onions in a large bowl and gently combine.
• Serve cold.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

For POCKET FILLING, in a skillet cook meat, onion and garlic until brown. Add bread crumbs and seasonings; mix well. Simmer a few minutes over low heat. Add a tablespoon of water, if needed.

To ASSEMBLE, cut pita rounds in half. Fill each pocket with hot mixture, adding lettuce, onions, and tomatoes as desired. Top with cucumber-yogurt sauce.

Combine melted butter and garlic. Season with salt & pepper to taste. Pull the husk on ears of corn and brush on the garlic butter, pull the husks back up over the corn cobs and wrap individual ears in foil and place on grill for 20 minutes.

• Cook the ditalini macaroni as directed on the package. Drain and rinse with cold water; allow to drain completely.
• Chop the celery, cucumber, green pepper and water chestnuts and combine in a large mixing bowl. Add the minced dried onion.
• Add the package of coleslaw mix and the drained ditalini. Toss all the ingredients together and set aside.
• Combine all the dressing ingredients together in a small bowl and whisk until smooth. Pour dressing over the other ingredients and toss until evenly coated.
• Pour salad into a serving bowl, cover and chill in the refrigerator for at least an hour before serving.

• 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.

• Toss lettuce, Salad Toppins and Parmesan cheese in large bowl.
• Divide salad evenly among salad plates.
• Drizzle dressing over each salad. Sprinkle with additional Salad Toppins, if desired.

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

Cover your meat with the marinade. Let sit at least 2 hours or over night in refrigerator.

Remove meat from marinade and grill.

• Peel the potatoes and cut into slices that are no more than 1/4 inch thick. Note: you do not have to peel the potatoes if you prefer the skins left on.
• Lay out four large pieces of foil. Make sure the foil will be big enough to seal the potatoes properly. If you are not using heavy duty foil you may want to double layer the foil.
• Divide the potatoes slices out evenly onto the four pieces of foil.
• Dab each pile of potatoes with 1 1/2 tbsp. of butter.
• Lay onion slices on top of the potatoes; salt and pepper to taste.
• Wrap potatoes and onions in the foil, making sure all sides are sealed tightly.
• Place on a preheated grill on medium heat. Cook for approximately 40 to 45 minutes or until the potatoes are tender when poked with a fork. Turn once or twice during the grilling time.

Preheat oven to 350 degrees F. Butter a 9x13" pan.

Place cooked vegetables in prepared pan.

Mix cream of mushroom soup, mayonnaise, eggs and cheese. Pour over the vegetables.

Bake for 45 minutes uncovered.

• Cook pasta according to package directions; rinse with cold water and drain well. Set aside.
• Slice the strawberries, cube the cantaloupe and pineapple, and cut grapes in half. Go through the blueberries and discard any with blemishes.
• Combine all the fruit, along with the pasta, in a large bowl. Add the yogurt and carefully stir to coat the fruit and pasta evenly.
• Refrigerate to chill for at least 30 minutes before serving.

• Preheat oven to 350ºF.
• Peel and slice the apples. Spread the apple slices over the bottom of a 9x13-inch baking pan.
• Mix together the sugar, flour and cinnamon; sprinkle it over the apples.
• Mix the butter, flour, brown sugar, oatmeal, salt and baking powder. Sprinkle the mixture over the top of the apples.
• Bake for 1 hour.