In large bowl stir together butter, garlic, Parmesan cheese and seasonings. Add potato wedges and stir to thoroughly coat.
Place wedges on prepared baking pan. Bake uncovered in 425 degree oven for 30 minutes or until tender.
Stir until sugar dissolves. Boil uncovered for 5 minutes.
Stir in lemon juice, lemon zest, and mint leaves. Remove from heat, cover, and let stand 30 minutes.
Strain lemonade into a 2 quart pitcher; stir in remaining 2 cups of water.
Cover with plastic wrap and let chill at least 2 hours.
To serve, fill pitcher with ice cubes, stir in extra lemon slices and mint sprigs, if desired.
Makes 1 1/2 quarts.
1. Mix brown sugar, basil, salt, garlic powder and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
2. Place vegetables in grill basket, grill rack or thread onto skewers.
3. Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.
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.
In a small bowl, combine reserved pineapple juice, soy sauce, oil, onion, garlic and brown sugar, mixing well.
Pour mixture over pork chops, cover and marinate in refrigerator at least 2 hours.
Remove chops from marinade. Grill over medium heat 30-35 minutes, turning frequently.
Place a pineapple ring on each chop during the last few minutes of cooking time.
Peel potatoes and cut in small pieces. Put in a large pot of salted water. Cook about 20 minutes or until done.
Separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on baking sheet and roast in oven until soft, about 10 minutes. Cool slightly.
Drain and mash potatoes slightly. Add sour cream and butter. Squeeze pulp from garlic into potatoes. Mash potatoes until smooth, season as needed. Put into a serving bowl.
Sprinkle with chives, if desired.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
Prepare cake according to package directions.
Separate evenly into 3 bowls. Using the food coloring, tint each bowl differently.
Bake according to package directions; allow to cool.
Remove from pans and slice tops off cakes so they are all level.
Place bottom layer onto cake plate. Frost top with frosting. Repeat with each layer.
NOTE: Use your creativity in coloring the layers. Either tint one bowl lighter and each one getting darker after that, or each bowl a different color.