• In a saucepan, whisk all the sauce ingredients with 1/2 cup of water.
• Bring to a bowl over medium high heat then reduce heat and simmer for 10-18 minutes, stirring occasionally.

• Trim the exterior fat from the steaks if desired. Allow the steaks to stand at room temperature for 20 minutes before grilling.
• Rough chop garlic on a cutting board and then sprinkle it with salt.
• Using the sharp edge and flat side of a knife blade, crush the garlic and salt together to create a paste.
• In a small bowl, mix the garlic paste with the oil, rosemary and pepper.
• Smear the mixture evenly all over the steaks.
• Grill over direct heat until cooked to desired doneness, turning once.
• Six minutes for medium rare, eight minutes for medium, etc.
• Remove from the grill and allow to rest for 5 minutes before serving.
• Serve with barbecue sauce.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

• Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for at least 30 minutes.
• Melt 2 tablespoons of butter in a medium skillet.
• Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
• Transfer to a paper towel to cool.
• When cool, crumble or chop into small pieces.
• Heat oven to 450°.
• In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to taste.
• Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15 minutes).
• Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
• Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished, plunge into an ice bath to stop the cooking. Drain.
• This recipe can be made ahead up to this point.
• When ready to serve, strain cranberries reserving the orange juice.
• Melt 6 tablespoons of butter in a 12 inch skillet.
• Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
• Add green beans and spread them out in the pan.
• Cook for 2-3 minutes without stirring.
• Add the cooked sweet potatoes, toasted nuts and strained cranberries.
• Toss altogether and cook 2-3 minutes, stirring occasionally.
• Add the reserved orange juice, stir well and cook until most of the liquid has evaporated (1-2 minutes).
• Season with salt and pepper to taste.
• Transfer to a serving dish.

• 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.

• Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
• In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
• In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
• Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
• Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
• Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
• Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
• The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.

• In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.
• In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic.
• When pasta water boils, cook pasta according to package directions.
• While pasta cooks, add wine and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed.
• Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once.

• Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
• If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
• In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
• Pour the dressing over the peas and cabbage and stir until well coated.
• Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
• When thoroughly chilled, the cole slaw is ready to serve.

• Place 8 teabags in 7 cups boiling water. Remove tea bags.
• Add remaining ingredients. Pour into 1 gallon pitcher.
• Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

• Place sliced onions in bowl and sprinkle generously with olive oil.
• Place the onions in a grill rack on the grill, close the lid, and grill over medium heat for 5 minutes.
• Open the grill and turn the onion slices to brown the other side slightly.
• Remove from grill.
• In a medium bowl, whisk together the vinegar, mustard, salt, pepper, and thyme.
• Whisk in the olive oil until emulsified.
• Add the grilled onions and stir to combine.
• Allow to sit at room temperature until ready to use.

• Combine the ground turkey, Worcestershire sauce, mustard, salt, and pepper.
• Form into 4 patties.
• Brush each side with olive oil.
• Heat grill to medium-high.
• Place the patties on the grill and cook for 3-4 minutes on each side (for medium-well done).
• Remove the patties to a platter.
• Brush the outside of each roll with olive oil and place on the grill over medium-low heat and grill for approximately 3 minutes.
• Turn the buns over and place two slices of cheese on each bun top and approximately 1/3 cup of onion relish on the bun bottoms.
• When cheese is melted, assemble the burgers and serve hot off of the grill.

Seal the edges by rolling and pinching the foil the long way, then roll the sides to seal.

Grill on medium heat or over a campfire for about 45 minutes. Check them after 30 minutes.

Enjoy!

• Combine the cake mix, sweetened condensed milk, and egg in a mixing bowl and beat until well mixed.
• Pour this mixture into a well greased 10 x 15 bar pan and spread out evenly.
• Sprinkle the chocolate chips, butterscotch chips, and toffee pieces evenly over the batter.
• Bake at 350° F. for 18 to 20 minutes.
• Remove from the oven and allow the bars to cool before cutting.

• Heat skillet or panini grill.
• Butter one side of a each piece of marble rye bread and lay one piece butter side down on the skillet or grill.
• Layer swiss cheese, corned beef and sauerkraut on top of bread.
• Spread dressing on top of sauerkraut and top with the second slice of bread with the butter side up.
• Grill on each side until nicely golden brown.
• Serve warm.

• In small bowl, dissolve gelatin in boiling water.
• In freezer container, combine dissolved gelatin with remaining ingredients except carbonated beverage. Cover.
• Freeze until slushy consistency, about 8 hours or overnight.
• To serve, spoon 1/2 cup mixture into serving glass, then fill with carbonated beverage.
• Note: If slush is frozen, let stand at room temperature for at least an hour. Diet or sugar free ingredients are fine in this recipe.
• For adult flavor: add vodka or gin if desired.

• Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar. Whisk together.
• In bowl, place mixed greens. Top with red beans, garbanzo beans, corn, sliced peppers, radishes, red onion, and tomato.
• Add cooked, chopped chicken. Toss to combine.
• Pour dressing over right before serving. Toss to combine.
• Sprinkle crushed chips over top and cheese.
• *Can make ahead but don't pour on dressing until ready to serve, along with chips.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• In a mixing bowl, mix together the butter and peanut butter until smooth.
• Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla.
• Mix until all is combined.
• Add the remaining flour and mix until incorporated.
• Spray the baking pan with non stick cooking spray.
• Press dough into the bottom of the pan and bake at 350° for 18 minutes.
• Remove from oven and sprinkle on marshmallows.
• Return to oven for two minutes.
• Melt chocolate chips in the microwave or double boiler.
• Sprinkle M&Ms on top of marshmallows so that they are evenly distributed.
• Drizzle melted chocolate over the bars and refrigerate until set.