Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into 1" chunks. Drain beef. Discard bay leaf and marinade in dish.
Thread beef, mushrooms, bell peppers and onion alternately onto skewers.
Grill or broil kebabs, frequently coating with reserved marinade, for about 15 minutes for medium doneness.
Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.
Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.
Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.
Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.
In small bowl, combine chicken, shredded cheese, bell pepper and onion, if desired.
Evenly divide chicken mixture over each of 4 tortillas. Top with remaining flour tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets.
Bake at 400° for 12 minutes or until golden brown, turning once half-way through heating.
Cut quesadillas into wedges and serve with sour cream, guacamole, salsa and lettuce.
Grill corn, covered over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times; cool.
Remove corn from cobs; place in bowl. Add tomatoes, onion, peppers, cilantro and lime juice. Season with salt and pepper.
Serve with tortilla chips.
Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.
To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.
1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
In a medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.
Spread 1 tablespoon of cream cheese mixture onto each cooled cookie. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.
Place bread pieces in buttered 9x13 inch baking dish.
Cover and let rise until doubles, approximately 1 hour.
Bake 30 minutes at 350 degrees F.