• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.

Add potatoes and sweet potatoes to bag and shake to coat.

Bake on baking sheet for 35 minutes or until tender.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
• Add the eggs to the creamed mixture and blend well.
• Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
• Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
• Puree fresh strawberries in a blender; add sugar to taste.
• Add the vanilla and strawberry puree; beat with the mixer just until blended in.
• Pour into the prepared cake pans, dividing evenly between the two.
• Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
• Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
• Frost with your favorite white frosting recipe.
• Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.

In a small bowl, combine butter, beer and onion soup mix. Pour over turkey.

Start on high setting and rotate the bird every couple of hours. After 4 hours or when the turkey is getting done, take out and debone and shred with two forks. You can remove some of the juice if you think there is too much. Place shredded turkey back in slow cooker on low until you are ready to eat.

• Dissolve yeast in warm water; let stand until foamy, for about 10 minutes.
• Heat butter in milk until butter melts; cool.
• In a large bowl, beat eggs .
• Add sugar, salt, yeast mixture and cooled milk mixture
• Add enough flour until dough is stiff enough to stir with a spoon. Cover and let rise until double in size, approximately 1 hour.
• Punch down and raise the second time.
• Roll out to 1/4 inch thick. Cut into circles with a tea cup. Lightly butter 1/2 of the circle, fold in half and pinch edges together. Melt shortening on baking sheet. Dip the top of the roll in grease from pan, turn over and set the bottom of the roll on greased pan.
• Cover and let rise for 1 hour or until doubled in size.
• Uncover and bake at 400° for 12 minutes or until light brown.
• Spread butter on top for rolls.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

• Grease a 9x13x2 casserole dish.
• Layer the dish with 1/2 of the pasta, shrimp, Swiss cheese, provolone cheese and salsa.
• Repeat the layers and then sprinkle with the colby jack cheese, parsley, basil and oregano.
• In a small bowl, whisk the eggs, cream and yogurt.
• Pour over the casserole and bake, uncovered, in a 350° F. oven for 25-30 minutes or just until heated through and bubbly.
• Allow to stand for 5 minutes before serving.

• Drain fruit well (reserve juice for another use). Mix all ingredients together and chill. Serve cold

• Preheat the oven to 350°F.
• Note: This recipe does not call for any eggs.
• Combine the margarine, powdered sugar and vanilla in a mixing bowl and beat until light and fluffy.
• Add the flour and baking soda. Mix until well blended.
• Add cherry chips and stir until well distributed.
• On an ungreased cookie sheet, drop rounded teaspoons of dough, leaving at least an inch between to allow for spreading. Slightly flatten each cookie with the back of a spoon. Note: A rounded teaspoon makes a fairly small cookie. If a larger cookie is desired, use approximately 50% more dough.
• Place in the preheated oven and bake for 8 to 9 minutes (11 to 13 minutes for larger cookies). Cookies are done when they start to brown slightly around the edges.
• Remove from the oven and allow cookies to set on cookie sheet for 1 to 2 minutes to firm up slightly before removing. Remove and place on a wire rack to cool.

• Combine ingredients in blender and purée. Place chicken breasts in glass dish or in large plastic bag, pour puréed mixture over the chicken. Cover, refrigerate overnight.
• Heat grill to medium heat. Remove chicken breasts from marinade and place on grill; discard marinade. Cook for 10-12 minutes, turn chicken over and grill the other side for another 10 minutes or until juices run clear.
• Lightly butter buns and place on grill, butter side down for about 1 minute or until lightly toasted.
• Garnish with your favorite vegetables and serve.

• Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
• Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
• Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
• The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

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.

• Preheat oven to 375° F. Generously coat baking pan with cooking spray. Preheat baking pan in the oven while you are preparing ingredients.
• In a large mixing bowl, beat egg, milk and vinegar. Once those ingredients are well blended, add remaining ingredients and beat together with spoon until combined.
• Pour into prepared pan and bake about 25 to 30 minutes. Best when served hot and fresh.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

Dissolve gelatine in boiling water; add cold water.

Whip cream until soft peaks form; fold in raspberries. Add to slightly set gelatin mixture. Pour raspberry mixture over cake and put in refrigerator.

NOTE: This dessert may be used in a couple hours but is best if it stands overnight.

• Preheat oven to 425 degrees F.
• Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
• Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
• Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
• Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.

• 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.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.

Cool completely.

Store in a cool, dry place.