• Mix butter, herbs and garlic into a paste and set aside.
• Rinse the chicken well, inside and out. Work your hand carefully under the skin wherever you can (breast, legs, thighs) taking care not to break the skin. Push bits of the herb paste under the skin then massage the surface to spread the paste around. Salt and pepper the cavity. Brush or rub the exterior with oil or melted butter. At this point, you can grill it, or you can refrigerate the bird for several hours.
• Set the grill up for indirect cooking and preheat. While the grill heats, truss the chicken: tie the drumsticks (leg ends) together with a piece of string. Run a second piece of string under the back, catching both wings, and tie in front. Trim off any string ends.
• Place the chicken on the spit according to the manufacurer's directions and grill over medium indirect heat for 75 - 90 minutes or until done. To test for doneness, use a thermometer ( 170F), or wiggle the legs - they should feel loose in their sockets, or poke into the meat - the juice that runs out should be clear, not pink.
• Remove from the spit and let sit for a few minutes. Cut and remove the strings and serve.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture, sprinkle with garlic powder.

Grill over medium-high heat for about 2 minutes on each side or until golden brown.

Salt and pepper. Serve warm.

• In a large saucepan, combine the jello, tapioca pudding and water.
• Bring to a boil for 2 minutes.
• Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
• Fold in mandarin oranges and non dairy whipped topping.
• Cover and store in the refrigerator until ready to serve.

• In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla.
• Cook until the peaches thicken, approximately 10 minutes.
• Add in the blueberries and cook for another 5 minutes.
• Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form.
• Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit.
• Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.

• 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.

• Preheat grill.
• In a medium bowl, combine ground beef, onion, Worcestershire sauce, salt and pepper. Form into 4 patties.
• Spray the burgers with cooking spray to prevent them from sticking to the grill grate while grilling, or brush cooking oil directly on the grill grate. Grill burgers approximately 4 to 5 minutes per side.
• Add sliced white cheddar cheese during last minute of grilling, allowing the cheese to melt slightly before serving. Serve each burger patty on a bun and garnish as desired.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

• Mix all ingredients together until well combined.
• Serve chilled.

Place each chicken piece on a large foil piece. Season chicken. Surround chicken with vegetables. Add some soup mixture on top. Cover and seal with foil. Bake 60 minutes at 350° in oven.

NOTE: These can also be done on a medium-high grill during the summertime heat.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.

• Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 14 to 16 minutes.
• Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

• Preheat oven to 350°F
• Cut top 1/3 of pepper off, seed body of pepper, being careful to keep it intact.
• Heat skillet to medium.
• Sauté ground beef, pork sausage, onion, garlic, 1 tsp of bouillon granules and garlic powder. Sauté until meat is cooked through. Drain off fat.
• Return meat mixture to pan. Add rice, cheese, sour cream, tomatoes, green onions and teryaki sauce. Mix to combine.
• Season with salt and pepper.
• Mix hot water with the other 1 tsp. of bouillon granules. Pour this in bottom of baking dish.
• Fill prepared peppers with meat mixture.
• Place in baking dish and cover with foil.
• Bake for 35 minutes. Remove foil. Spoon some of the juices over peppers. Sprinkle with shredded cheese. Place back in oven for 10 minutes or until tops are golden.

Beat butter and sugar in a large bowl with electric mixer until fluffy. Stir in corn syrup, oats and vanilla with wooden spoon.

Pat mixture evenly into prepared pan. Bake in middle of oven 16-17 minutes.

NOTE: Dough will still look moist near center. Don't over bake.

Cool in pan on rack. When cool, spread warm glaze over top. For glaze, melt chocolate chips and peanut butter in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth, then spread over top of oatmeal bars.

Cool completely before cutting into bars.

Thread shrimp onto 8 metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture.

Remove from grill and brush with reserved 1/4 cup butter mixture.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.

Spread 1 tablespoon on each ear of corn; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

Biscuits:
• Put oven rack in middle position and preheat oven to 450° F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with fingertips until mixture resembles coarse meal.
• Add buttermilk and stir just until a soft, sticky dough forms. Add lemon zest.
• Drop dough in 6 mounds approximately 2 inches apart on ungreased baking sheet.
• Bake until golden brown, approximately 12-13 minutes.
• Transfer biscuits to a rack and cool to warm.
  Filling:
• While biscuits bake, gently mash half of the berries with 2 tablespoons sugar in bowl, then stir in the rest of the berries.
  Cream:
• Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
• Carefully cut biscuits in half horizontally and arrange one bottom half, split side up, on each of six plates.
• Top each with berries, whipped cream, the other half of the biscuit and serve.