• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Spray foil with a nonstick cooking spray.
• Place the cut carrots on the foil.
• Sprinkle with olive oil.
• Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
• Place on the grill over medium heat.
• Cook for 10-15 minutes, just until the carrots are crisp tender.
• Open the packet and stir occasionally and check for doneness.
• Garnish with lemon zest if desired. Serve immediately.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

• Mix crushed graham cracker and one stick melted butter with a fork.
• Line the bottom and sides of the baking pan with this mixture.
• Bake for 5-8 minutes or until golden brown. Allow to cool.

• Beat eggs*, 2 sticks of butter, 1 cup of whipped topping and powdered sugar until fluffy.
• Spread mixture on cooled crust.
• Top with crushed pineapple and a layer of sliced bananas (2-3 bananas).
• Cover with remaining whipped topping.
• Garnish with nuts, bananas, or sprinkled with crushed graham crackers.
• Refrigerate for one hour before serving.

• Salt and pepper chicken. Heat olive oil and butter in heavy pan (medium heat) and brown chicken, 4-5 minutes each side. Remove from pan and set aside.
• Add onion to pan and cook 2-3 minutes to soften. Add garlic and cook, stirring, for another minute. Add cider and cook, stirring occasionally to dissolve any browned bits, for 5- 10 minutes, until reduced by about half.
• While the cider reduces, peel potatoes, rutabagas and carrots. Cut into approximately 1 inch pieces.
• Add vegetables to cider. Salt and pepper very lightly. Arrange chicken on top, pouring over any juices from the chicken. Strew chopped herbs on top and cover snugly. If lid is loose, fit a layer of aluminum foil tightly over the pan; put lid on top of foil.
• Adjust heat to maintain a slow simmer and cook until chicken and vegetables are tender, about 45 minutes.
• Serve in shallow bowls with pan juices spooned over chicken and veggies.

• Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling.
• Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth.
• Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt.
• Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit.
• Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl.
• Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve.
• To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish.

• Grease and flour pans.  Preheat oven to 325°F.
• Combine oil, sugar, and eggs and beat well.
• Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
• Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
• Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.

• Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
• Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
• Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.

Add the remaining ingredients, mix together, and simmer 10 minutes. Serve on buns.

Note: Meat mixture can be made up ahead of time and reheated to serve.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

Place peppers and onions on a sheet of foil, folding edges up slightly to form sides. Drizzle with olive oil and place on the grill, stirring occasionally.

While veggies are grilling, sprinkle taco seasoning on both sides of the chicken breasts. Allow to sit at room temperature for 15 minutes.

Add the chicken breasts to the grill. Cook about 7 minutes on each side.

Wrap tortillas in aluminum foil and put on grill.

Remove the chicken from the grill and slice into thin slices. Remove the veggies and tortilla pouch from the grill.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

Mix ingredients together thoroughly. Fill muffin tin 3/4 full.

Bake for 12-15 minutes.

NOTE: These can be baked in a 9x13" pan for 45 minutes.

• Cream together cream cheese, 1 cup sugar and vanilla.
• 1st layer - In 9x13 pan spread 1 can of the crescent rolls on the bottom.
• 2nd layer - Spread cream cheese/sugar/vanilla on top of rolls.
• 3rd layer - Spread 1 can crescent rolls on top of cream cheese/sugar.
• Melt butter with remaining 1/2 cup sugar and pour on top of rolls. Sprinkle cinnamon over all.
• Bake approx. 25 - 30 minutes in 350° oven.

Slow cook on low until meat is tender and can easily be pulled apart, approximately 5-6 hours.

Remove fat, shred meat with a fork. Mix in your favorite barbeque sauce or serve on the side.

NOTE: You can use butt shoulder roast with the excess fat trimmed off or pork tenderloin roast. The butt shoulder roast is cheaper, but the pork tenderloin has less fat.

• Fry bacon, blot off excess grease with a paper towel, and then crumble into pieces; set aside.
• Peel the potatoes, cut into chunks, put in a large pot, cover with water, and boil until just tender when poked with a fork. Do not overcook! Drain well and allow to cool.
• While the potatoes are cooking you can boil the eggs to make hard boiled eggs. When done cooking the eggs, drain and cover with cold water to cool them down.
• Once the potatoes are cooled, slice into thick pieces and place in a large bowl.
• Peel the eggs, rinse, and cut in half. Remove the yolk and place on a separate plate. Dice the egg whites and add to the potatoes. Mash the yolks slightly to eliminate chunks and then add to the potatoes and egg whites.
• Add the minced onions. Clean and slice radishes and add to the other ingredients.
• In a separate bowl, combine the salad dressing, mustard, and sugar; mix thoroughly and add to the potatoes and eggs.
• Stir dressing into other ingredients until everything is evenly coated; sprinkle lightly with Salad Supreme and add salt and pepper to taste.
• Stir in the crumbled bacon.
• Taste test and adjust salad supreme, sugar, salt and pepper as needed for your personal taste.
• Chill in the refrigerator for several hours before serving.

Refrigerate until ready to serve.

• Coat inside of slow cooker with non stick cooking spray.
• Add cut up bacon, hamburger, chopped onion, and celery to a large skillet. Cook hamburger mixture until ground beef is browned and onions are soft. Add remaining ingredients to skillet and stir until well combined.
• Pour mixture into slow cooker and cook on high 1 hour. Reduce heat to low and continue cooking 3 to 4 more hours. Turn to warm until ready to serve.
  
  Every slow cooker temperature varies. Check your dish after 3 hours and adjust cooking time accordingly. Refer to instructions provided with the slow cooker, if needed.

• Pour the Rice Krispies into a large bowl.
• In a saucepan on the stovetop, bring to a boil the sugar and syrup. Remove from the burner as soon as the mixture comes to a boil; then add the peanut butter and stir well.
• Pour the mixture over the Rice Krispies and mix well; then spread into a 9x13-inch pan.
• Heat the chocolate and butterscotch chips in a bowl in the microwave until melted; then stir and pour over the bars and spread evenly. Allow the bars to cool before slicing.

In a medium saucepan, melt butter; add onion and cook until tender.

Stir in flour, salt and pepper; cook for 1 minute.

Add chicken broth and milk; cook until thick.

Add chicken and vegetables, stirring to combine. Put in prepared pan. Top with remaining pastry crust. Bake for 40 minutes until golden brown and bubbly.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

• Crumble the Oreos and set aside.
• Mix pudding with buttermilk. Fold in thawed whipped topping and Oreos.
• Garnish with crumbled or mini Oreos.

• Season steaks as desired.
• Place steak on grill over medium high heat and sear on one side, turn down grill to medium.
• Turn over when steak releases easily from grill. Repeat on other side.
• Meat should be browned on the outside and still pink inside. Serve.

In large bowl, toss the potatoes with butter, olive oil, season salt, cayenne, parsley and 3 Tablespoons Parmesan cheese, if desired.

Arrange in a single layer on 2 cookie sheets. Bake until golden brown and crisp, about 45 minutes. About half way through baking, flip potatoes using a flat spatula.

Remove from oven and taste for seasoning. Add kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan cheese and serve.

Cut and scrape corn from cob. Discard cobs.

Place all ingredients in an 8x8 casserole dish and stir to combine.

Bake for 35-40 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.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.