• Place the pork chops in a shallow dish or a resealable plastic bag.
• Stir together the vinegar, oil, honey, garlic, salt, pepper. Pour this mixture over the pork chops. Place in the refrigerator and allow to marinate for 1 hour.
• Remove the chops from the marinade and place on the grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (It may take less time depending on the thickness of the pork chops.)

• Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
• Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
• Heat the grill to medium.
• Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
• Grill for 20 minutes, stirring occasionally.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

• Mix the flour, pecans and butter together; press into the bottom of a 9 x 13 baking pan. Bake for 15 minutes at 350 degrees F.
• Allow the crust to cool while blending the cream cheese and powdered sugar together.
• Once the cream cheese and powdered sugar are well blended, add 1 cup of cool whip. Spread over the cooled crust.
• Follow the directions on the pudding package for making the pudding except only use 2 1/2 cups of milk for both packages of pudding.
• Spread the pudding over the cream cheese layer and then top the pudding layer with the remaining Cool Whip.
• Sprinkle the top with a little chopped pecans. Refrigerator overnight or for several hours so that it is chilled completely before serving.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

• Peel potatoes and cut into large cubes. Boil until tender when poked with a fork. Do not overcook.
• Trim beans into 1 to 1 1/2-inch lengths. Cook until just tender but still having a little bite to them.
• While the potatoes and beans are cooking, make up the sauce. Add the butter and flour to a small sauce pan and heat until butter is melted and flour is stirred in.
• Add the milk, stirring constantly as it is added. Mixture may seem lumpy but as you keep stirring and cooking it the flour and butter will blend with the milk.
• Add the chicken bouillon, salt and pepper. Continue to cook until sauce thickens and begins to boil. Once it has boiled, turn heat down.
• Once the sauce has thicken to desired consistency, mix the sauce, beans, and potatoes altogether in one pan. Heat thoroughly and serve.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

• Cover each dinner plate with greens.
• Garnish each plate with one hard boiled egg, 1 slice of crumbled bacon, one half of an avocado, one half of a chicken breast, diced tomato and one ounce of blue cheese crumbles.
• Top with your favorite dressing.
• Note: A tip to make this a very easy meal is to purchase the hard boiled eggs, pre-cooked bacon, blue cheese crumbles and pre-cooked chicken. Just assemble and enjoy!

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

Mix sugar, sour cream, butter, and eggs in large mixer bowl on low for 1 minute.

Beat in mashed bananas and vanilla on low for 30 seconds.

Beat in flour, salt and soda on medium for 1 minute.

Stir in nuts. Spread in pan. Bake until light brown, 20-25 minutes. Cool.

For frosting, heat butter over medium heat until delicate brown color. Remove from heat. Mix in powdered sugar. Beat in vanilla and milk. Mix until smooth and spreadable.

Frost cooled bars.

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.

• Mix the barbecue sauce and taco seasoning in the small bowl. Stir until well blended.
• Combine chicken breasts and barbecue mixture in large plastic bag; seal. Gently turn bag to coat chicken breasts with marinade.
• Place on a plate and put in the refrigerator for an hour.
• Remove from refrigerator and place on (pre-heated) grill on medium. Grill each side for about 10 minutes or until chicken is done or no longer pink in the center.
• Remove from heat and serve with your favorite side.

• Blend cilantro, green chilis and garlic in blender.
• Bring water to a boil and add the rice, the blended ingredients, and all other ingredients.
• Simmer covered for 30 minutes (or until rice is soft.)

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

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.

Mix together dressing ingredients. Pour over salad when ready to serve.

• Preheat oven 350º F. Prepare 8" square pan with cooking spray.
• In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
• Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
• Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
• Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
• Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

• Preheat oven to 450 degrees F.
• Bake sweet potato in oven for 45 minutes, until tender.
• Remove poke with a fork to let steam out, being very careful as steam will be very hot.
• For Honey Caramel Sauce, melt butter over medium heat in a small saucepan; add brown sugar, stirring to combine. Add honey and cinnamon; continue stirring for approximately 4 to 5 minutes. Do not boil.
• Cut a 2-inch cross in the center of each potato. Push open the potato until filling starts to push through the cut.
• Place half of the marshmallows into the sweet potato. Drizzel caramel sauce over the marshmallows. Place the remaining marshmallows over the caramel sauce.
• Place potatoes on a baking sheet and broil for 1-2 minutes or until marshmallows start to brown.

In glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.

Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.

Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.

• Preheat oven to 450 degrees F.
• In a small bowl, thoroughly blend the baking mix, milk, cheese, and garlic.
• Using a tablespoon, drop the batter onto the ungreased baking sheet.
• Bake 9 to 10 minutes or until the biscuits are golden brown. This recipe easily doubles.

• Grease sides and bottom of two 8 or 9 inch round cake pans or a 9 x 13 cake pan. Preheat oven to 350 degrees F.
• Mix all ingredients together in the order listed.
• Use a fork to mix; batter is thicker and moister if you do not use an electric mixer.
• Pour batter into two round cake pans or a 9 x 13 pan.
• Bake for 30 minutes. Check doneness by poking a toothpick in the middle of the cake. If it comes out clean the cake is done. Do not over bake.
• Allow the cake to completely cool and then frost or dust as desired.

Note: This cake recipe does not contain any eggs.