• Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
• Place sirloin steaks in a large resealable plastic bag.
• Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
• Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
• Remove the pan from the refrigerator and allow to come to room temperature.
• Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
• Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
• While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
• Remove the steaks from the grill and allow to rest for five minutes before serving.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• Rinse strawberries and dry completely.
• Melt chocolate in microwave or double boiler, stirring occasionally, until smooth. Mix in half and half and vanilla. Remove from heat.
• Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Turn strawberry upside down and push the toothpick into a styrofoam block so the chocolate will dry evenly. Allow to set.
• Melt white chocolate and drizzle over the dipped strawberries.
• Allow to set and serve.

• Preheat oven to 350° F. Butter 2 quart casserole dish.
• Cook rice according to directions on package.
• In a heavy skillet, brown ground beef with onions and celery, and then in a prepared casserole dish, mix together cooked rice, browned ground beef mixture, canned soups, soy sauce and molasses.
• Cover the dish and bake 30 minutes. Uncover and add chow mein noodles. Bake an additional 10 minutes.

• In a large bowl, combine salad ingredients: spinach, grated carrots, mushrooms, and bean sprouts. If spinach leaves are large in size, tear into smaller bite-sized pieces.
• Prepare dressing ingredients. In small bowl, combine vinegar, lime juice, soy sauce, sugar, canola oil and sesame oil. Mix well.
• When ready to serve salad, toss dressing with spinach and other salad ingredients. Garnish salad or each serving with sliced almonds and feta cheese.

• Use a wire whisk to mix all dry in a bowl. Set aside.
• With a mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Slowly add the dry ingredients until all is incorporated and forms a nice dough. Chill for at least 1 hour.
• Preheat oven to 350° F.
• Roll the dough to the desired thickness and cut into desired shapes with cookie cutters.
• Bake cookies on an ungreased cookie sheet for 8-10 minutes, or until the edges are just turning brown. Transfer the cookies to a cooling rack. Decorate as desired.

• In a mixing bowl, combine the ground beef, pepperoni, pizza sauce, Italian seasoning, garlic and onions.
• Mix well to combine all of the ingredients.
• Divide into four equal parts and pat into burgers.
• Salt and pepper each burger to taste.
• Fry the burgers in a large skillet or they can easily be grilled. Cook approximately 6 minutes on each side or until they reach the desired doneness.
• Place a slice of mozzarella or provolone cheese on each right before they are finished cooking. Allow the cheese to completely melt over the burger.
• Spread a tablespoon of pizza sauce on each bun. Place a burger on top with lettuce and tomato.

• Cook the pasta according to the package directions; drain and place into a large bowl.
• While the pasta is cooking, prepare the salad dressing according to the package directions and pour over the warm, drained pasta. Let the pasta cool before adding the remaining ingredients.
• Add the drained capers, crumbled feta cheese, chopped parsley, and chopped reconstituted sun dried tomatoes. Refrigerate for 4 to 6 hours so that the flavors of the ingredients blend together.
• Just before serving, add the tomatoes.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• In dutch oven, melt 5 1/2 tablespoons butter over medium heat. When melted, whisk in flour, continually whisking until smooth. Remove from heat.
• In small skillet, melt the rest of the butter. Sauté the onion and garlic over medium heat for 2-3 minutes. Add the fresh basil and chopped rosemary. Sauté 2-3 more minutes.
• Return dutch oven with flour mixture to medium heat on stove. Add in the onion mixture. Stir to combine. Slowly add chicken broth, 1 cup at a time, stirring continuously and allowing sauce to thicken slightly.
• Continue adding broth until all is incorporated and thickened.
• Begin adding the tomato sauce and diced tomatoes, stirring continuously, allowing mixture to thicken.
• Season with hot sauce, honey, dill weed, pepper, chili powder. Stir to combine.
• Serve hot with Italian popcorn or croutons.

• Preheat oven to 325° F.
• Lightly spray baking dish with no-stick cooking spray.
• Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
• Spread all the tortilla chips over the bottom of the dish.
• Layer in the following order: half of black beans (15 oz), 2 cups of cheese, and half of the flour tortilla strips. Then add the chicken and pour the 3 cups of salsa over the it.
• Next, layer in the following order: 2 cups of cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
• Spread 2 cups of cheese over top.
• Cover with foil* and bake 50 minutes.
• Uncover and bake an additional 10 minutes.
• Serve with extra salsa if desired.

• Crush cereal into very small pieces and place onto a cookie sheet. Using your hands, roll approximately 1 cup of ice cream shaped like a ball through the cereal. Make sure the ice cream is completely coated with the cereal. Place ice cream onto a jelly roll pan. Cover with plastic wrap and freeze for 2 hours, or until firm. (They can also be frozen overnight ,if needed.)
• Heat oil in deep fat fryer. With a metal slotted spoon, lower each ice cream ball individually into the hot grease for approximately 5-10 seconds. You don't want the ice cream to melt, but do want the cereal to turn light brown.
• Place into serving bowls. Top with non-dairy whipped topping and a cherry or any other sundae toppings that you desire.

• Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
• Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
• Mix mayonnaise, horseradish, and caraway seeds.
• Blend this mixture with the shredded cabbage.
• Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
• Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
• Top each sandwich with the second slice of bread; butter the top of the second bread slice.
• Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
• Flip and grill the other side until browned and the cheese is melted.
• Serve with hearty cabbage soup.

• Bring chicken broth to boil in stock pot or large sauce pan.
• Drop in florets and lemon. Cover and simmer until florets are tender, about 5-6 minutes.
• Remove lemon. Turn heat to low.
• In skillet, heat oil over medium heat. Saute onion, carrots, celery and mushrooms until onions are soft.
• Whisk in the flour.
• Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
• Add all back into cauliflower soup.
• Add seasonings.
• Cover and simmer 15 minutes.
• Serve hot.
• Use an immersion blender or food processor if you would like a smoother soup.

• Preheat the oven to 350° F.
• Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top.
• Bake, uncovered, for 30 minutes.
• Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins.
• Bake another 30 minutes, uncovered, basting frequently.

• In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
• While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
• TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

• Preheat oven to 350 degrees.
• Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
• In a small bowl, combine melted butter, garlic, lemon juice and salt.
• Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
• Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

• In a large bowl, combine first 7 ingredients*.
• Fold in whipped topping and chill.
• Garnish with a maraschino cherry, if desired.

           *may add fresh grapes, sliced bananas or any variety of canned fruits.