1. Preheat oven to 375° F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones.

3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Bake cake according to the directions on the box.
• Use a 9 x 13 pan.
• While cake is warm poke holes in it all over, drizzle the sweetened condensed milk over the cake, and then pour the caramel topping over it all.
• Allow the cake to cool and then spread whip cream over the cake and top with crushed candy bar.

• In heavy skillet, over medium heat, brown sausage. Set aside browned meat. In same skillet, brown onion and garlic until soft and lightly golden brown.
• In the soup pot, add beef broth, browned sausage, onion and garlic, tomatoes, tomato sauce, zucchini, carrot, green pepper, and wine. Cover and simmer 40 minutes.
• Turn heat to medium, add seasonings, and tortellini. Cook 10 to 15 minutes.
• Season to taste. Serve hot and garnish with cheese, if desired.

• In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
• Cut in butter until the mixture resembles coarse crumbs.
• Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
• Shape into a ball and wrap in plastic wrap.
• Refrigerate for at least 1/2 hour.
• *Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
• On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
• The edges with be jagged.
• Cut into 8 wedges.
• Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
• Press pepper and cheese firmly into the dough with hand or a rolling pin.
• Bake for 10 minutes or until lightly brown and crisp.
• Remove to a wire rack and cool.
• Repeat with remaining dough.
• Store crisps in a tightly covered container.
• Freezes well.

• Combine orange juice and 1 1/4 cup cold water in a large pitcher, stir until orange juice disolves.
• Add remaining ingredients and mix well. Serve cold.
• Garnish with orange and lemon slices.

• Mix all burger ingredients together (except optional cheese).
• Divide into 8 equal portions and shape into patties.
• Heat grill to medium high. Oil grates.
• Place patties on grill. Cover grill and cook until centers are no longer pink.
• Optional: Place a slice of cheese on top of each patty when close to being done.
• Serve with chipotle mayonnaise and grilled onions.
• Chipotle Mayo: Combine all ingredients. Keep refrigerated until ready to use.

• Preheat oven to 325ºF.
• Lightly spray baking dish with no-stick cooking spray.
• Crush tortilla chips and place in bottom of baking dish.
• Cut 11 inch diameter flour tortillas into 1/2 inch wide strips.
• Spread all the tortilla chips over the bottom of the dish.
• Layer in the following order: half of black beans (15 oz), 2 cups of cheddar cheese, half of the flour tortilla strips, and 3 cups of salsa.
• Next, layer in the following order: 2 cups of cheddar cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans.
• Spread 2 cups of mozzarella cheese over top.
• Cover with foil that has been sprayed with cooking oil on the side facing the cheese (so it will not stick) and bake 50 minutes.
• Uncover and bake an additional 10 minutes.
• Serve with extra salsa if desired.
  
  

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

Add ham, onion, peppers and season with salt and pepper; mix well.

Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness.

Place between toasted bread slices.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.

2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.

3. Serve immediately or refrigerate to serve cold.

• Mix soups and milk.
• Layer sliced potatoes and soup mixture, ending with soup mixture on top.
• Cover with foil and bake @ 350 for 1 hour and then remove foil and bake for another 20 minutes or until potatoes are fork tender.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

• Unroll dough onto a greased baking sheet.
• Place a layer of sliced ham on dough within a 1/2 inch of the edge.
• Sprinkle evely with green onions and parmesan cheese.
• Place a layer of thin sliced salami then sprinkle evenly with swiss cheese.
• Roll up like a jelly roll starting on the long side.
• Pinch the seam to seal and pinch the ends shut as well.
• Roll so it is seam side down on the baking sheet.
• With a knife, cut 8-10 1/4 inch deep slices across the top of the loaf approximately 1 inch long.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool slightly, serve warm.

Bake at 350° for 10-12 minutes.

Cut the cauliflower into 1 inch pieces.

Peel the potato and cut into 1/2 inch pieces.

Add the cauliflower, potato and garlic to the boiling water. Continue to boil for 16-20 minutes, or until the vegetables are soft, but not falling apart.

Drain well in a colander and shake dry.

Add the cauliflower, potatoes, and garlic to the bowl of a food processor and process until smooth and creamy. Add butter, milk, and 4 tablespoons of the cheese. Process until very smooth.

Add salt and pepper to taste. Serve immediately, sprinkled with the remaining Parmesan cheese.

NOTE: If you are making the mixture ahead of time, spoon into a shallow casserole dish sprinkled with the cheese. Bake at 350° until heated through and golden.

• Peel sweet potatoes and cut into large chunks. Place in a saucepan, add water and bring to a boil. Cover and boil gently until the potatoes are just tender when poked with a fork, do not overcook.
• When done, drain the sweet potatoes and place them in a baking dish. Preheat the oven to 350 degrees F.
• Slice butter into thin slabs and place randomly on top of the sweet potatoes, getting the butter distributed as possible.
• Sprinkle the brown sugar evenly over the top of the sweet potatoes and butter.
• Place in the preheated oven and bake for approximately 30 to 40 minutes. Remove from the oven and sprinkle marshmallows on top.
• Return to the oven and bake for an additional 10 to 15 minutes or until the marshmallows have puffed up and begun to melt.
• Remove from the oven and serve.

Add eggs and vanilla.

Add dry ingredients. Stir in cereal and coconut.

Drop by spoonfuls onto cookie sheet. Place a pecan on each cookie, if desired. Bake at 375° for 10 minutes.