• In a small mixing bowl, combine the garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, white wine vinegar and olive oil.
• Place meat into a large resealable bag and pour the marinade over the top.
• Place bag into a shallow pan to catch any drippings that might leak from the bag.
• Place in the refrigerator for three hours to marinate.
• Remove from the refrigerator and allow to stand at room temperature for 1/2 hour.
• Preheat grill to high. Grill steaks for 6-8 minutes on the first side, then flip the steaks and continue to grill for another 4-6 minutes or until the flank steak reaches your desired doneness.
• Remove from the grill and allow to rest for 5 minutes so the juices redistribute.
• Cut the flank steak against the grain for maximum tenderness.

• Heat grill to medium heat.
• Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels. Salt and pepper the corn. Place on grill for approximately 7 minutes, turning occasionally. Allow to cool and then cut the kernels from the cob.
• Place potatoes in an aluminum foil pan. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Place pan on grill, cooking the potatoes for 20-30 minutes, turning occasionally until tender.
• In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil, and garlic.
• In a small bowl, whisk the remaining oil and the vinegar together. Add to the salad and toss together.
• Season with salt and pepper and serve.

TIP: Grill the corn and potatoes at the same time to reduce overall cooking time.

• Preheat the grill to medium high heat.
• In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
• Husk the corn and remove all silk.
• Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
• Continue to brush on the butter while grilling.
• Drizzle the remaining butter onto the corn when grilling is complete.

• In a mixing bowl, combine the butter, 1/3 cup sugar, flour, almond extract, and graham cracker crumbs.
• Press the mixture on the bottom of a 9-inch springform pan. Make sure the mixture goes up the sides of the pan about 1 inch.

• In a mixing bowl, combine the cream cheese, 1/4 cup sugar, egg, and the vanilla.
• Pour the mixture over the prepared crust in the springform pan.

• In a mixing bowl, toss the apples with 1/3 cup sugar and the cinnamon.
• Spoon apple mixture over the cream cheese mixture in the springform pan.
• Sprinkle the top with almonds if desired.
• Bake at 450° F for 10 minutes.
• Reduce oven to 400° F and bake for 30 to 40 minutes longer or until the center is set.
• Cool in the pan before serving.

• Season stew meat with salt and pepper.
• Dredge the pieces in flour, coasting all sides.
• Heat oil in a dutch oven or saucepan on medium-high heat.
• Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
• Add garlic and tomato paste, cook for 3 minutes.
• Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
• Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
• Taste the broth, add salt if needed.
• Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
• To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
• Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
• Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
• Remove the beef from the au jus and divide it up amoung the warmed rolls.
• Keep the sauce warm and pour into individual cups for serving.
• Add horseradish sauce or sliced cheese to the sandwiches if desired.

• Peel and slice onions thinly, separate into rings.
• Mix flour and seasonings in a medium bowl.
• Heat canola oil in deep pan or deep fryer to 350°.
• Dredge onion rings in seasoned flour, shake off excess. Not much sticks to the rings.
• Fry until golden brown.
• Do small batches so the rings don't stick together.
• Drain on paper towels.
• Keep warm until the rest are finished.
• Serve with ranch blu cheese dip.

• Mix all ingredients together.
• Refrigerate until ready to serve.
• Also good with cut up vegetables.

• Preheat oven to 350 degrees F.
• On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
• In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
• In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
• Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.

• Chop vegetables into coarsely cut pieces of a desired size. Saute in 10 inch skillet until slightly softened. Season to taste with salt and pepper.
• Crack egg into mixing bowl and beat until smooth.
• Add frozen potatoes and mix egg into frozen potatoes. Season lightly with salt and pepper.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet to be warmed on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook an additional 5 to 6 minutes.
• Lightly coat flat baking sheet with oil or cooking spray.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle sauteed vegetables over top of potato pizza and cover with cheese.
• Cook second side in covered skillet for 5 minutes, until golden brown and then cook uncovered for 3 to 4 minutes. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.
• Note: Meat can be added to this recipe. Simply use ground meat such as sausage or pieces of pepperoni. Add 2/3 cup of meat to mixture when adding other ingredients. Retain 3 tablespoons for use to be sprinkled over surface when the remaining cheese is added.

• Preheat oven to 450°F.
• In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.
• Add the wings and season with salt and pepper. Toss to coat.
• Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.
• Remove them from the oven and preheat the broiler. Move the oven racks to the top position.
• In a medium saucepan, combine the coconut milk, soy sauce, fresh ginger, lime zest, sugar, and the rest of the curry paste.
• Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.
• Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.
• Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.
• Broil the wings for 10 minutes, turning once, or until cooked through.
• Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

• Preheat oven to 350°F. Grease a 13x9 inch baking pan.
• In a medium bowl, combine butter, flour, baking soda, oatmeal, brown sugar and salt. Stir to combine. Press half of this mixture into the bottom of the prepared pan.
• Bake for 10 minutes. Cool slightly.
• Combine caramel topping and flour. Sprinkle chocolate chips over crust. Drizzle caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over the top of the caramel.
• Bake for 15 minutes. Let bars cool before cutting.

• Preheat oven to 400° F.
• Place the 9" pastry dough in the bottom and up 1" on the sides of the prepared pan, using your fingers to spread it evenly.
• Cover the bottom of the crust with shredded cheese and 2 tablespoons chopped basil. Arrange tomato slices to cover cheese evenly. Salt and pepper tomato slices and drizzle with olive oil.
• Bake 35-40 minutes. Just before serving, garnish with fresh basil leaves. May serve warm or at room temperature.

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 oven to 350°.
• Grease the bottom of a 9x13 pan.
• In a large bowl, blend all ingredients together at a low speed.
• When combined, beat on high for 3 minutes.
• Pour batter into the prepared pan.
• Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.
• Cool completely before frosting.

• In a medium bowl, blend all ingredients together on high speed until smooth.
• Spread over cooled cake.

Stir in water, tomato paste and taco seasoning mix, heat to boiling.

Reduce heat to medium-low; simmer 10 minutes.

Meanwhile chop lettuce, dice tomatoes and vegetables.

Warm tortillas in the microwave.

Top each tortilla with desired toppings and enjoy!

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.

Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

• 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.

Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.

Cover dish with foil and keep in warm oven until ready to serve.

• Preheat grill to medium-high heat.
• Place bread in food processor; process until finely ground. Place breadcrumbs in a small bowl and add milk; fluff with a fork to moisten. Add ground beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 8 equal portions, shaping each into a patty. Spoon 1 tablespoon cheese in the center of each of 4 patties; top each with 1 remaining patty, pinching edges to seal. Season with salt and pepper.
• Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired doneness.
• Serve on buns and any desired toppings.

Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.

Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.

NOTE: Be careful when opening package as steam will escape!

• Peel and slice the cucumbers.
• Slice onions; combine with cucumbers in a bowl.
• In a small bowl, mix all the remaining ingredients well and pour over sliced cucumbers and onion.
• Let stand overnight.