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.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

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 a large serving bowl, combine fruits and stir gently.
• Sprinkle with sugar, if desired.
• In a small bowl, whisk together remaining ingredients.
• Pour dressing mixture over fruit and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve.

• Cut and squeeze 8-10 key limes to obtain 1/3 to 1/2 cup of juice.
• In a medium bowl, mix together the juice, softened cream cheese, and sweetened condensed milk until blended and smooth.
• Pour the mixture into the prepared crust. Cover the pie and refrigerate until set, about 2 to 4 hours.
• When serving, garnish the pie with a small, thin slice of fresh key lime or a dollop of whipped cream on each piece.

• Wash or peel pear, cut in quarters lengthwise. Scoop out the seed cavity and slice each quarter into 3 or 4 pieces.
• Wash and dry greens, toss with vinaigrette and arrange on 2 plates.
• Mix yogurt and mayonnaise, add salt and pepper to taste.
• Mix carrot and chicken with dressing and mound on greens. Arrange pears around the chicken and scatter pecans over pears. Serve at once or refrigerate until needed.

• Place eggs in a medium sauce pan. Add enough water to cover eggs. Add 1 teaspoon of salt.
• Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
• Remove from heat. Drain. Run cold water over eggs until cooled. Peel.
• Cut peeled eggs in half lengthwise and scoop out yolks into a small bowl. Mash yolks with a fork and add mayonnaise, mustard and paprika. Stir to combine. Salt and pepper to taste.
• Fill empty egg white halves with egg mixture and garnish as desired. Keep in refrigerator until ready to serve.

• Preheat the oven to 400° F. Lightly grease the muffin cups or line with cupcake papers.
• In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt; stir to combine.
• In a mixing bowl, blend together the eggs, yogurt, lemon zest, and vegetable oil until well mixed.
• Pour in the dry ingredients and beat just until mixed. Do not overmix the batter.
• Spoon into the prepared muffin cups, distributing batter evenly between 12 cups.
• Place in the preheated oven and bake for 20 minutes or until a toothpick poked in the middle comes out clean. Do not overbake.
• Prepare the glaze by combining the sugar and lemon juice; stir until sugar is dissolved.
• Poke the top of the muffins with a toothpick, several times each. Spoon a teaspoon of the glaze over each of the muffins until glaze is distributed evenly on all the muffins.
• Allow the muffins to cool in the tins for at least 10 minutes before removing them.

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.

• Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
• Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
• Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
• Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

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.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks..
• Add onion and mushrooms and cook until soft and translucent, about 5 minutes..
• Add pasta sauce and bring to a simmer, about 2 minutes.
• Remove from heat and transfer sauce to the bottom of a 9x13 baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Add in flour and salt and whisk until well blended.
• Pour mixture over cheese in baking dish. Sprinkle with pepperoni and parmesan. Bake 25 minutes, or until golden brown.
• Let stand for 5 minutes before slicing and serving.

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.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

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.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

• Cut fruit into bite sized pieces. Thread fruit onto skewers.
• Serve with your favorite fruit dip.  (Can use any combination of fruit.)

• 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.

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.

• Puree half of the rapberries.
• Spread the chocolate sauce and pureed raspberries over the bread slices. Place raspberries on 2 slices of bread, reserving 2 for topping. Make a sandwich out of the bread slices. Remove crusts, if desired.