• 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.

• Mix the Worcestershire sauce and cooking oil together.
• Place the roast in a sealable bag and then pour the marinade over the roast; seal the bag and place in a pan to protect against leakage.
• Place in the refrigerator and allow to marinate for at least half an hour or up to 4 hours.
• Remove the roast from the bag and discard the marinade.
• Place the roast in an aluminum pan. Place on the grill over direct high heat to sear each side for 5 minutes.
• Finish grilling the roast over indirect heat for 1 1/2 to 2 hours or to desired doneness.
• Remove from the grill and allow to stand for 15 minutes before carving.

Cut potatoes into wedges.

Combine Parmesan cheese, flour and seasonings in a large zipper bag. Add potatoes and shake a few at a time in mixture until coated.

Place potatoes in single layer in dish. Bake at 375° for 45 minutes, turning once while baking.

• Brush a thin layer of mayonnaise on corn.
• Sprinkle the corn with cheese, chili powder, salt and pepper.
• Wrap each corn in foil and place on the grill.
• Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
• Serve warm.

For topping, combine oats, brown sugar and flour in a bowl. Cut in butter until mixture resembles course crumbs. Add nuts, if desired. Sprinkle topping over fruit.

Bake in a 375° oven for 30-35 minutes or until fruit is tender and topping is golden.

Serve with ice cream!

Preheat the grill to medium-high heat.

Drain marinade from the chicken and vegetables and discard. Thread chicken and vegetables onto skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 8-12 minutes until chicken juices run clear, turning and brushing with reserved marinade frequently.

Combine the rice with the stock, 1 cup water and garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes.

At the third stirring, stir in remaining 1 cup water.

When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving.

VARIATIONS: Use any of the following as toppings or mix-ins of your choice: wilted spinach or Swiss chard, corn kernels and goat cheese; sauteed zucchini, red pepper and fresh herbs; finely diced baked winter squash, sauteed red onion and toasted walnuts; sauteed leeks and chopped imported black olives; steamed asparagus and wilted spinach; grated fresh Parmesan or Parmesan-style soy cheese; grated mozzarella or mozzarella-style non-dairy cheese.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

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.

• 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.

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 oven to 375 degrees.
• Separate crescent dough into eight triangles; place on a lightly greased pizza pan with points toward the center. Press dough onto the bottom and seal perforations. Bake for 12-15 minutes or until golden brown. Cool completely.
• In a small bowl, combine the mayonnaise, cream cheese and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato and onions.

• 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.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

• 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.

• Toss the bread crumbs and melted butter together in a bowl; set aside.
• Butter a 9 x 13 baking dish and set aside.
• Boil the noodles until just al dente; rinse and drain well.
• Combine the remaining ingredients together with the cooked noodles and pour into the prepared baking dish.
• Top with the bread crumb mixture and place in a 350 degree F. preheated oven. Bake for 45 minutes or until top is lightly browned and crisp.
• Serve while hot.

• Toss beans in oil and sprinkle with sea salt and pepper.
• Put on large baking sheet sprayed with cooking spray. Bake at 375° for 30 minutes. Shake pan carefully about every 10 minutes.
• Serve immediately. The kids love them!