• Combine tomatoes, sun-dried tomatoes, basil and cayenne in a small bowl. Set aside.

• Heat grill to medium.
• In another small bowl, combine mustard, honey and garlic.
• Place chops on grill.
• Grill 4-5 minutes and turn.
• Brush with mustard mixture.
• Grill another 4 minutes, turn and brush the grilled side with the rest of the mixture.
• Remove and allow to rest for 5 minutes.
• Garnish with basil and serve with two tomato salsa.

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.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

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

Toss and serve.

• 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.

Brown ground beef or turkey with spices; drain.

In 9x13 baking dish, spray bottom and sides with Pam. Cover bottom with half of the tortillas.

On top, layer meat, beans and Velveeta.

Top with the remaining tortillas.

In mixing bowl, combine soup and Rotel; mix well. Put this mixture on top of the tortillas.

Bake for 30 minutes until bubbly.

Meanwhile, combine sour cream and ranch dressing mix.

Cut into squares and serve hot, topping each with lettuce, hot sauce, black olives, tomatoes and sour cream mixture.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

Pour into greased muffin cups and bake 30 minutes at 350°.

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.

• In a large bowl, combine all of the burger ingredients until incorporated. Do not over mix. Pat mixture into 8 burgers of the same size.
• Cover and refrigerate until ready to grill.
  

To prepare relish:

• If using regular cucumbers, seed them before grating. English cucumbers are naturally seeded, so you can skip that stage. Coarsely grate cucumber. Place cucumber into a sieve and squeeze out all excess moisture.
• Mix cucumber and remaining relish ingredients together in a medium bowl and refrigerate until ready to use.
• Spray or brush burgers with oil on both sides and grill on medium heat. Grill approximately 7 minutes, or until cooked through, turning once.
• Serve immediately with relish spooned on top.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• 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.

• Brown ground beef and onion together.
• Put in bottom of casserole dish.
• Pour dry Stove Top over meat.
• Mix soups and water together; pour over stuffing.
• Bake at 350 degrees for 30 minutes.

• Preheat oven to 400 degrees F.
• Cut broccoli into bite size pieces. Spray large casserole dish with cooking spray.
• Dice onion and garlic. Place broccoli, onion, and garlic into casserole dish.
• Drizzle olive oil (or butter) over the top. Sprinkle with salt and pepper and red pepper flakes.
• Bake in preheated oven for 25 minutes.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

1. In a small bowl, combine flour, baking soda and salt.
2. Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.
3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.
4. In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

• Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
• In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
• Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
• Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
• When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
• When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
• Serve immediately.
• TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

• 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.

• Place all ingredients into blender. Blend on high until smooth.
• Garnish with a strawberry and serve immediately.

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.