• Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.
• Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F., about 3 to 4 minutes per side.

• Calories: 160 calories
• Protein: 16 grams
• Fat: 9 grams
• Sodium: 770 milligrams
• Cholesterol: 55 milligrams
• Saturated Fat: 3 grams
• Carbohydrates: 3 grams
• Fiber: 0 grams

• You will first need 6 foil sheets approximately 10 inches long. Spray each sheet of foil with cooking spray.
• On each sheet put approximately 1 cup potatoes. Sprinkle potatoes with parsley, garlic powder, chopped onions, salt and pepper. Top with pats of butter.
• Fold over ends of foil and seal; place on indirect heat on grill.
• Potatoes should take approximately 40 minutes on a grill at 350 degrees.

• 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 medium size bowl, juice oranges and lemon.  Add sugar and stir until dissolved.  Add orange zest and egg, stirring until combined.  Gradually add half and half, whisking to combine
• Place in a metal pan and then in the freezer; stir every 2 hours.
• Freeze 4 to 6 hours or overnight.

*Pasturized egg required because the mixture is not cooked.;

• Mix coleslaw, chestnuts and red pepper with mayonnaise and soy sauce that has been blended together.

• In small bowl mix together soy sauce, honey, oil and garlic.
• Place tenders on grill on medium heat. Brush with soy mixture. Close grill lid, grill for 5 minutes. Open, turn tenders when nicely browned and brush other side with soy mixture. Close grill, cook for 5 more minutes. Brush again and remove when nicely browned and cooked through.
• Toast buns for 2-3 minutes. Remove from grill.
• Place 2-3 tenders on each bun; top with coleslaw mixture.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Preheat oven to 350 degrees F. Grease a 13x9 inch pan.
• Prepare brownie mix batter according to package directions. Spread 2 cups into prepared pan; set aside.
• In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until combined.
• Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
• Bake for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Cool completely on a wire rack. Spread frosting over brownies.

• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
• Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
• Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
• Bake for 1 hour at 350 degrees F.

• On a prepared pizza crust, sprinkle the olive oil; then sprinkle on the chopped garlic.
• Layer the vegetables, starting first with the tomatoes in a single layer, then the peppers in a single layer, then the onion rings.
• Sprinkle with basil leaves and cheese.
• Slide the pizza onto a pizza pan or stone.
• Bake 8-10 minutes in a 450°F oven until the crust is golden brown.
• When the pizza is done, place it on a cutting board, pile the spinach leaves in the center of pizza, and drizzle the pizza with about 2 teaspoons of olive oil; then slice and serve.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Mix the oatmeal, flour, brown sugar, and butter together like pie crust - reserve 1/3 for the top.
• Press the other 2/3 in the bottom of a 9 X 13 pan.
• Combine sugar, cornstarch, water, and vanilla in a saucepan; cook this until clear.
• Arrange 6 to 8 cups cut up rhubarb over the crust.
• Pour cooked mixture over rhubarb and sprinkle reserved crust over the top.
• Bake for 45 minutes at 350 degrees F. Then turn oven off and leave in the oven for an additional 15 min.

Combine remaining ingredients in a jar and shake well to blend.

Pour over chicken, cover tightly and marinate in refrigerator for 6-8 hours or overnight, turning chicken occasionally.

Remove chicken from refrigerator about an hour before grilling.

Place chicken on medium heat grill, skin side up and cook about 10-15 minutes. Turn chicken and cook an additional 10 minutes or until chicken is no longer pink.

NOTE: Chicken may be cooked in oven. Place 8 inches from broiler.

1. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly.

2. Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet.

3. Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.

• Combine mayonnaise, sour cream, lemon juice, garlic, salt, pepper, and chipotle in food processor. Process until smooth, adjust seasoning to taste.
• Cover and chill.

• Combine broccoli, cabbages, carrots and apple in large bowl.
• Right before serving, pour chipotle mayo over slaw. Toss to blend.
• Serve immediately.

• Prepare angel food cake as directed on the package. Allow to cool.
• If using fresh strawberries, clean the berries, remove hulls, and cut into quarters. Sprinkle with 1/4 cup of sugar. Mash slightly and set aside.
• Dissolve gelatin in the hot water and then add the ice cream by spoonfuls. Stir until ice cream has melted. Place in refrigerator and chill for 20 minutes.
• After the fresh strawberries have sat for at least 15 minutes, mash them again until they are the desired consistency. This should produce approximately 1 1/2 cups of mashed strawberries. Fold strawberries and whipping cream into the ice cream mixture.
• Tear cooled angel food cake into pieces and place in the bottom of a 9 x 13 baking dish in a single layer.
• Pour a layer of the strawberry mixture over the cake pieces. Continue to alternate layers of cake and mixture.
• Place in the refrigerator and chill until set.
• Note: Cake and mixture can also be layered in a large glass bowl.

• Break fettuccine in half or thirds and cook as directed on package; drain and set aside.
• Prepare a 9 x 13 casserole dish by coating bottom and sides with butter or cooking spray; set aside.
• Heat butter in a large skillet until hot. Add the red pepper and asparagus; saute until just crisp tender.
• Add the Progresso Recipe Starter, cream, and garlic powder; stir together until well mixed.
• Add in the fettuccine, half of the French fried onions, and half of the cheese to the skillet; stir together and then pour into the prepared casserole.
• Sprinkle the top with the remaining French fried onions and cheese.
• Cover with foil and bake for 40 minutes or until bubbling. Remove the foil and bake for an additional 10 to 15 minutes to brown the French fried onions.

Add partly thawed strawberries and bananas. Refrigerate until almost firm.

Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve.

If desired, sprinkle nuts just before serving.

• Peel and cut potato into cubes. Chop the onion and place it in a small saucepan with the potato cubes. Cover with water and bring to a boil. Reduce the heat once it is boiling; then cover and simmer until potatoes soft when poked with a fork (10 to 15 minutes).
• Drain the water off and then mash the potatoes and onions together until smooth; set aside. (Note: you need about 3/4 cup of mashed potatoes & onions to add to this recipe.)
• In a large mixing bowl, combine the egg, butter, honey or syrup, cheese, parsley, salt, pepper, yeast (dry-do not mix with water), warm milk, mashed potato mixture, and 3 cups of flour. Mix all ingredients together until well mixed.
• Add enough of the remaining cup of flour to make the dough just stiff enough to be able to knead. Mix in with hands if necessary.
• When just stiff enough to knead, place the dough on a lightly floured surface and knead the bread for approximately 8 minutes.
• When done kneading, divide the dough into 3 even sections. Working on the floured surface, roll and form each section into an 18" long rope.
• Place the 3 ropes on a large greased baking sheet. Gather the 3 ropes at one end and then begin to braid the sections together. When you have the entire loaf braided, pinch each end together and tuck under.
• Cover the loaf with a light kitchen towel and place the loaf in a warm place to rise. Allow the loaf to rise to double in size. This should take approximately 60 minutes, depending on how warm the area is where it is place.
• Once the loaf has double in size, brush the top with the egg wash and sprinkle with extra parmesan cheese.
• Preheat oven to 350° F. and bake for 30 to 35 minutes or until it is a nice golden brown.
• When done, remove it from the baking sheet immediately and place on a cooling rack.
• When cooled, it is ready to slice and serve.

• Preheat oven to 350 degrees. Spray 9x13 inch pan with coking spray.
• Boil the chicken with chicken bouillon cubes; use 1 bouillon cube per cup of water used.
• Shred the chicken. Mix chicken with sour cream, mozzarella cheese, and onions until the chicken is covered. More sour cream and cheese can be added if desired.
• Add a couple scoops of the chicken mix onto each tortilla. Roll up and place in pan. Continue until chicken mix is all used.
• Top with enchilada sauce and sprinkle with cheddar cheese.
• Cover with foil. Bake at 350 degrees for about 25-30 minutes.
• Remove foil and bake another 5 minutes, so the cheese will brown.

Chill several hours.

Serve on tacos or with tortilla chips.

• Combine corn mix and onion.
• Combine the remaining ingredients and add to the corn bread mixture just until moistened.
• Pour into greased 9 x 13 pan.
• Bake at 350° F for 50 to 55 minutes or until lightly browned.
• Serve warm.

Mix sugar, sour cream, butter, and eggs in large mixer bowl on low for 1 minute.

Beat in mashed bananas and vanilla on low for 30 seconds.

Beat in flour, salt and soda on medium for 1 minute.

Stir in nuts. Spread in pan. Bake until light brown, 20-25 minutes. Cool.

For frosting, heat butter over medium heat until delicate brown color. Remove from heat. Mix in powdered sugar. Beat in vanilla and milk. Mix until smooth and spreadable.

Frost cooled bars.