• Preheat grill to medium-high heat.
• Season your steak liberally with salt and pepper on both sides.
• Grill on both sides until desired doneness.

• 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.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

• 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.

• Preheat oven to 325 degrees F. Grease a 10x15x1 cookie sheet.
• Combine the sugar, oil, and eggs together in a large mixing bowl. Beat until well blended.
• Add the flour, soda, cinnamon, and salt; beat until well mixed. Beat in carrot baby food until evenly mixed.
• Pour into the greased cookie sheet and bake for 25 to 30 minutes.
• Remove from the oven and allow to cool completely before frosting with the cream cheese frosting.

• Blend the cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla; beat until smooth and creamy. If frosting is too thin, add more powdered sugar a tablespoon at a time until it reaches the desired consistency.
• Spread evenly over the carrot bars. Refrigerate to store.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and garlic using your hands.

Form the mixture into 8 patties.

Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until desired doneness.

• 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.

• Pour the coleslaw mix into a large bowl.
• In a smaller bowl, mix the remaining ingredients and stir to blend.
• Pour the dressing mixture over the coleslaw mix. Toss until coleslaw mix is evenly coated.
• Refrigerate until ready to serve. It is best to chill for at least 1 or 2 hours before serving.

Mix remaining ingredients and heat in slow cooker until heated through, at least 2 hours.

Note:These beans can be mixed up and refrigerated a day or two ahead of time. The day they are to be served, cook as directed above. Keep in mind that you may have to add a little more to the slow cooking time because the beans would be cold.

• In a saucepan on the stovetop, cook the syrup, sugar, vanilla, and salt on medium heat until boiling; stir frequently.
• Turn down the heat and simmer for 2 minutes.
• Turn off the heat and add the peanut butter; stir until the peanut butter is melted into the mixture.
• Add the Special K cereal and mix well.
• Add the chocolate chips and quickly stir into the mixture. They will begin to melt but they don't have to melt completely, just need to be mixed in evenly.
• Scoop out the cookie mixture and drop onto wax paper; allow to cool.

• Preheat oven to 400° F.
• Place the 9" pastry dough in the bottom and up 1" on the sides of the prepared pan, using your fingers to spread it evenly.
• Cover the bottom of the crust with shredded cheese and 2 tablespoons chopped basil. Arrange tomato slices to cover cheese evenly. Salt and pepper tomato slices and drizzle with olive oil.
• Bake 35-40 minutes. Just before serving, garnish with fresh basil leaves. May serve warm or at room temperature.

• 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 cherry juice.
• Top with cola and garnish with a Maraschino cherry.

In a skillet, melt butter over low heat.

Add onion and cook until brown.

Add soup, milk, tuna, peas, salt, pepper and cooked noodles. Stir to combine.

Pour into greased baking dish, sprinkle with cheese. Bake in moderate 350°F oven for 25 minutes.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease lightly.
• Combine the Bisquick and cheese in a small bowl. Add 2/3 cup water and stir just until combined. The dough will be slightly moist. If too dry, add a touch more water.
• Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.
• While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt and parsley flakes. Mix well.
• As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush. Use leftover garlic butter to serve with the biscuits if desired.

• Combine ingredients in blender and purée. Place chicken breasts in glass dish or in large plastic bag, pour puréed mixture over the chicken. Cover, refrigerate overnight.
• Heat grill to medium heat. Remove chicken breasts from marinade and place on grill; discard marinade. Cook for 10-12 minutes, turn chicken over and grill the other side for another 10 minutes or until juices run clear.
• Lightly butter buns and place on grill, butter side down for about 1 minute or until lightly toasted.
• Garnish with your favorite vegetables and serve.

• Toss the bread crumbs and melted butter together in a bowl; set aside.
• Butter a 9 x 13 baking dish and set aside.
• Boil the noodles until just al dente; rinse and drain well.
• Combine the remaining ingredients together with the cooked noodles and pour into the prepared baking dish.
• Top with the bread crumb mixture and place in a 350 degree F. preheated oven. Bake for 45 minutes or until top is lightly browned and crisp.
• Serve while hot.

• Toss beans in oil and sprinkle with sea salt and pepper.
• Put on large baking sheet sprayed with cooking spray. Bake at 375° for 30 minutes. Shake pan carefully about every 10 minutes.
• Serve immediately. The kids love them!

Put pork chops in glass dish or Ziploc bag. Pour marinade ingredients over pork chops and refrigerate overnight.

Remove pork chops from marinade. Grill over medium heat until desired doneness, approximately 6 minutes per side, depending on the thickness of your chops. They can also be grilled using a grill pan on your stovetop over medium to medium-high heat.

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.

Stir fry in a small amount of hot oil. You only want to cook it until it changes color, just hot through. Leave it crunchy.

Sprinkle with a small amount of sugar and salt and cook for 1 minutes more.

Chop cabbage and onions and place in a large bowl.

Mix salad dressing ingredients and pour over salad mixture.

Top with toasted noodles and nuts.

Mix marinade. Pour over chicken. Marinate several hours or overnight.

Grill over medium heat to perfection!

• Preheat oven to 400° F. Grease a 9x13 inch casserole dish.
• Place potatoes in an even layer in prepared dish. Sprinkle onion and bacon over potatoes; dot with butter and season with salt and pepper. Cover dish with foil.
• Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 to 10 minutes, stirring occasionally, until crispy.

In a skillet, melt butter. Add brown sugar and honey. Simmer 1-2 minutes.

Add carrots and cook over low heat about 5 minutes, turning carrots to glaze.

• Tear lettuce into bite size pieces and combine it with the spinach.
• Toss in almonds, strawberries, and blueberries; set aside.

• Mix sugar, lemon juice, onion, mustard and salt in blender.
• Add oil slowly and blend until thick and smooth. Add poppy seeds and process a few seconds to mix.
• Refrigerate the dressing until you are ready to serve the salad. When ready to serve, drizzle dressing over the salad and gently toss to coat evenly.

In a large bowl, combine flour, salt, soda and sugar. Make a well in the center and add eggs, oil and vanilla. Mix well.

Fold in diced apples and walnuts, if desired.

Spread into prepared dish; bake for 40-50 minutes. Cake is done when toothpick inserted in center comes out clean.

When cake is done, punch holes in it with a toothpick and pour caramel sauce over hot cake.

For Caramel Sauce, heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.