• Whisk ketchup with vinegar, molasses, dry mustard, chile powder, cumin, oregano, bourbon or whiskey (optional), and pepper.
• Simmer 20-30 mintutes, stirring often.
• Add salt and tobasco to taste.
• Brush on meat the last 5 minutes of grill time.
• Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
• Brush with barbeque sauce during the last 15-20 minutes of grilling so that the sauce carmelizes onto the ribs.
• Serve extra sauce on the side.
• Sauce can be covered and refrigerated for up to 2 weeks. May also be frozen.

• Pre-heat oven to 425°.
• Rub potatoes with oil and poke sparingly with a fork. Place directly on oven rack with a baking sheet below or place potatoes directly on baking sheet to catch drippings. Space the potatoes evenly apart.
• Bake until skewer or fork slips easily into the potatoes, approximately 50 minutes.
• Set on wire rack to cool, leave oven on.
• When potatoes are cool enough to touch, slice off the top 1/4-1/3 of each potato lenghtwise to expose the interior flesh. This forms a "boat" to hold the sweet potato mixture.
• Peel off the skin from the tops that were removed and put the flesh in a medium sized bowl.
• Use a small spoon to scoop out the rest of the flesh from each potato. Leave approximately 1/4 inch of potato around the inside edge of the skins. This helps the potato to retain its shape while cooking.
• Beat the potato flesh, sour cream, chile paste, butter and salt with and electric mixer on medium speed until smooth. Taste the mixture at this point, you may add more chipotle paste if you want it spicier.
• Mound the mixture into the potato skins and set them on a baking pan.
• Bake stuffed potatoes in the 425° oven 20-25 mintues.
• Serve with lime wedges and sour cream.
• Sprinkle with cilantro before serving, optional.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.

• Bake cake according to package directions.
• When cooled, place on a platter and poke holes all over the top with a skewer.
• Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
• Cut or tear the cake into cubes, set aside.
• Prepare instant pudding according to package directions.
• Cool in the refrigerator.
• In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
• Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
• Repeat the layers three times.
• Top all with non dairy whipped topping and garnish with berries and mint if desired.

• Turn grill on high and allow to heat up for 15 to 20 minutes.
• Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired.
• When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes.
• Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals.
• Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done.
• Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness.
• Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°.
• Carve and serve as desired.

• Preheat oven to 350 degrees F.; grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Spread half of the cubed potatoes in the bottom of the prepared baking dish.
• Sprinkle the potatoes with half of the salt, pepper and bacon. Add half of the sour cream on top and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat all of the layers.
• Place in the preheated oven and bake, uncovered, for 30 to 45 minutes or until the cheese is melted and nicely browned.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• Mix cake mix with water, oil, and eggs according to package directions. Pour batter into a 9" x 13" baking pan.
• Bake in a 350° F. oven for approximately 30 minutes or until the cake pulls away from the edges and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for five minutes. Remove cake from pan and allow to cool completely.
• For frosting: mix powdered sugar, water, corn syrup, vanilla, and butter together until thick and creamy. When cake is cool, frost the entire cake with the frosting.
• Slice strawberries in half length wise and allow them to drain on a paper towels while you arrange the blueberries. Lay the fruit out on the cake into a flag pattern as shown.

Cook pasta according to package directions; drain.

Cook chicken and cut into strips.

Mix soup, water and Velveeta in microwaveable bowl. Microwave on high 3 minutes, stirring after 2 minutes.

Pour 1/3 of soup mixture onto bottom of 9x13" baking dish.

Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips, place in baking dish. Cover with remaining soup mixture. Sprinkle with Parmesan cheese.

Cover with foil and bake 45-50 minutes.

NOTE: Rotisserie chicken from the deli counter is a great fast fix for this recipe.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• 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.

• Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
• In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
• Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
• Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
• When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
• When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
• Serve immediately.
• TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Place all ingredients into blender. Blend on high until smooth.
• Garnish with a strawberry and serve immediately.

• Place cheese slice and hot dog corner-wise on piece of buttered bread. Fold corners of bread over hot dog. Hold together with toothpick.
• Bake in 350 degree oven until golden brown, approximately 15 minutes. Makes 1 serving.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

• 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.

• 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.

• Preheat grill to medium.
• In medium bowl, mix beef, onion and chilies.
• Shape into 8 thin patties.
• Place 4 patties on baking sheet. On top of patties place 2 small or 1 large slice of cheese. Top with 2nd patty. Pinch around edges to seal.
• Place patties on grill. Grill first side about 7 minutes, turn once, grill second side another 5-7 minutes.
• Serve on Kaiser rolls with taco sauce.
• Serve with taco chips and coleslaw for a great meal.

• Preheat oven to 425°.
• Cook pasta according to package directions, tender but still firm. Drain and set aside
• Meanwhile, blend salsa, cilantro and sour cream in a small dish. Set aside.
• Heat 2 tablespoons of butter over medium high heat in a sauté pan.
• Add 2 tablespoons of flour and whisk in the milk, keep whisking until thickened.
• Turn heat down to medium low and add in 2 cups of shredded cheese. Stir until all is melted.
• Stir in noodles.
• Spread half of the macaroni and cheese mixture into the casserole dish.
• Then spread on half of the salsa mixture over the noodles.
• Sprinkle with 1/2 cup of the shredded cheese and 1/2 cup of parmesan cheese.
• Repeat these layers.
• Sprinkle chips over the top and bake until heated through, approximately 15 minutes.

• Preheat oven to 350°.
• In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.
• Beat until light and fluffy.
• Add flour, oatmeal, baking soda, baking powder and salt.
• Mix until a soft dough forms.
• Stir in chips.
• Drop dough by heaping teaspoons two inches apart onto greased cookie sheets.
• Bake for 10-12 minutes or until golden brown.
• Allow to cool completely on wire racks.
• Store in an airtight container.