• Heat oven to 325°F. Combine BBQ Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
• Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness.
• Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
• Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
• Carve beef roast into thin slices; serve with potatoes.

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

• 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.

• Preheat an oven to 350 degrees F.
• Spread raspberries into a 9x13 inch baking pan; mash with a fork. Sprinkle with the dry gelatin powder. Top with marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
• Cool pan on a wire rack for 15 minutes. Run a knife around the pan to loosen the sides, and invert the cake out onto a serving platter.
• Store cake in the refrigerator.

• Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
• When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
• Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
• If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

• Unroll the breadsticks individually.
• Make a "well" down the center of each with a knife our your finger.
• Mix together the two cheeses and spread the cheese down the center of each breadstick, fold over and pinch the ends together.
• Slightly twist each breadstick and place on a baking sheet.
• Pressing the ends firmly onto the sheet so that they will not untwist.
• Brush each with the beaten egg white.
• Sprinkle with salt and pepper.
• Bake at 350° F. for 15 minutes or until slightly browned.

• Preheat oven to 350° F. Grease muffin tin or use paper muffin cups inserted in each cup.
• Blend the cream cheese and sugar until smooth. Add the egg and vanilla to the cream cheese mixture and beat only long enough for the ingredients to be evenly combined. Set filling aside.

• In a large bowl combine flour, sugar, salt, and baking powder. Stir to distribute evenly.
• In a medium size bowl, combine vegetable oil, melted butter, milk, strawberries, eggs, and vanilla. Beat to blend ingredients. Add the strawberry mixture to the flour mixture. Stir just until mixtures are combined.
• Fill muffin tins 1/3 full of batter. Spoon at least 1 teaspoon of the cream cheese filling into the middle of each muffin. Add 5 white chocolate chips to the center of the muffin and then top with the remaining batter. Muffin cups should be approximately 3/4 full.
• Bake muffins at 350° F. for 30 to 35 minutes or until edges are lightly browned. Remove from the oven and allow them to cool before frosting.

• Beat cream cheese until smooth. Add puréed strawberries, powdered sugar, and vanilla. Beat until smooth and well blended.
• Frost the cooled muffins and then place in the refrigerator to allow the frosting to set.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Place blueberries in a greased deep baking dish. Sprinkle them with lemon juice and granulated sugar.
• In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Cut in butter until mixture is evenly blended and crumbly.
• Spread mixture on blueberries and bake at 375° F. for 40-45 minutes.
• Serve warm.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

Combine sugar and water in microwave-safe bowl. Finely chop remaining mint leaves and add to sugar water. Zest the orange, one of the limes and one of the lemons. Add zest to mint and sugar water mixture. Microwave 2-3 minutes or until sugar dissolves.

Slice 1 orange, lemons and limes in half. Reserve 1 orange, 1 lemon half and 1 lime half.

Juice reserved lemon and limes halves and orange. Add juices to pitcher or punch bowl.

Pour mint/sugar water mixture through strainer into pitcher or punch bowl, discarding the chopped mint. Carefully add soda to avoid overflow.

Place sliced fruit into pitcher or punch bowl. Stir well, serve over ice.

NOTE: For an adult version, add citrus rum.

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.

• Cut focaccia horizontally in half; spread pesto over cut sides.
• On bread bottom, layer the ham, turkey, pastrami, cheese, onion, and tomato. Sprinkle with Italian seasoning.
• Replace bread top; wrap in foil.
• Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through. Let stand for 10 minutes.
• Cut into wedges.

• Cook the pasta shells according to package directions; drain and rinse with cold water. Set aside.
• Cook the hard boiled eggs. Drain and cool in cold water.
• Peel the eggs; then remove the yolks and mix them with 1/4 cup of salad dressing and 1/4 tsp. of salt until mixture is smooth. Chop the egg whites and add to the yolks. Set mixture aside.
• In a large bowl, add the salad dressing, milk, sugar, onion salt, salt, and pepper; stir until smooth.
• Add the pasta shells, egg mixture, celery, cheese, and red peppers; stir until everything is evenly coated.
• Add tuna, chicken, or ham; stir together and refrigerate until chilled.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Place the pork roast in the bottom of the slow cooker.
• Pour the chicken broth over the roast.
• Sprinkle the Lipton Onion Soup Mix over the top of the roast.
• Place the onion slices on top of the meat and cover the slow cooker.
• Allow it to cook for 7 to 8 hours on low or cook for 1st hour on high and then turn down to low and cook for 5 to 6 more hours.
• Remove from slow cooker and trim excess fat. Drain juice from the slow cooker but do not discard.
• Pull the pork into shredded pieces and place back into the slow cooker. After all the pork has been placed back in the slow cooker, pour some of the juice back in over the pork to help keep it moist. Add just enough to moisten the meat. Do not have more than 1/4 inch of juice sitting on the bottom.
• Cover and reheat; serve on buns with favorite toppings.

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, combine the chicken through the black pepper.
• Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
• Lay 1 circle on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the crust. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining circles.
• Place on the prepared baking sheet. Bake for 12-15 minutes, until golden brown.

• Cook the macaroni until el dente (still having a slight bit to it); drain, rinse with cold water, and set aside.
• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour drained macaroni into the baking dish and spoon the soup and cheese mixture over the macaroni.
• Spread the mixture evenly and then press it down into the macaroni 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 macaroni mixture.
• Bake for 1 hour at 350 degrees F.

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.