• Toss together shrimp, salt and red pepper flakes in medium bowl.
• Heat 3 tablespoons olive oil in large skillet over medium high heat.
• Add shrimp and sauté for about 2-4 minutes, stirring occasionally, and just cooked through.
• Transfer to plate or bowl, set aside.
• Add onion to same skillet, add 1 tablespoon olive oil if needed. Sauté onion about 5 minutes.
• Add tomatoes with juice, wine, garlic and thyme. Reduce heat to medium low and allow sauce to simmer for 10-15 minutes. It will reduce and thicken slightly.
• Return shrimp to skillet, with any accumulated juice, into the tomato mixture. Stir to combine. Cook for 1-2 more minutes.
• Stir in basil. Season with more salt and pepper in needed.
• Serve hot. Very good with lemon pasta recipe and crusty bread.
• Garnish with fresh parsley if desired.

• Cook pasta according to package directions. Meanwhile, whisk together oil and lemon juice in small bowl.
• Drain pasta, reserving 1 cup pasta water.
• On griddle or grill, saute asparagus until crisp tender, turning occasionally, about 5 minutes.
• Remove from grill and cut into bite size pieces.
• Pour pasta into large serving bowl. Toss with lemon sauce.
• Add asparagus, cheese, salt and pepper, and lemon thyme. Toss to combine.
• If needed, add reserved pasta water a little at a time to moisten. Garnish with lemon zest and chopped basil.
• Serve with extra cheese on the side.
• Also good served with sauteéd shrimp in tomato sauce.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

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.

• In a mixing bowl, combine the butter, 1/3 cup sugar, flour, almond extract, and graham cracker crumbs.
• Press the mixture on the bottom of a 9-inch springform pan. Make sure the mixture goes up the sides of the pan about 1 inch.

• In a mixing bowl, combine the cream cheese, 1/4 cup sugar, egg, and the vanilla.
• Pour the mixture over the prepared crust in the springform pan.

• In a mixing bowl, toss the apples with 1/3 cup sugar and the cinnamon.
• Spoon apple mixture over the cream cheese mixture in the springform pan.
• Sprinkle the top with almonds if desired.
• Bake at 450° F for 10 minutes.
• Reduce oven to 400° F and bake for 30 to 40 minutes longer or until the center is set.
• Cool in the pan before serving.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Preheat oven to 350ºF. Put paper liners in muffin cups.
• Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
• Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
• Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

• Preheat oven to 450° F.
• Heat oil in a large skillet over medium high heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 5 minutes or until the vegetables are just tender. Set aside.
• Place pizza crust on a baking sheet. Stir together chicken and barbecue sauce in a medium bowl. Spoon chicken mixture evenly over pizza crust; top with vegetable mixture. Sprinkle with cheese.
• Bake for 10 to 12 minutes or until the pizza is heated through and cheese is melted.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
• Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
• Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.

Bake 350° about 10-12 minutes depending on your oven.

Take out of the oven when they just start browning. Do not bake too long!

NOTE: Don't substitute...Use white Crisco. Use Old Fashioned Oatmeal. Don't forget to add the 1/4 cup water and don't chop the nuts too much!

Brown the meat; drain. Season with garlic salt and seasoned salt. Add the cream of mushroom soup to the beef.

In a casserole dish layer the meat mixture on bottom and then add half of the cheese, then the corn. Spread the mashed potatoes on top and sprinkle with remaining cheese.

Bake about 20 minutes or when cheese is fully melted.

Let cool and serve.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

Mix eggs and milk into dry mixture, beat well.

Stir in melted butter.

Pour ingredients into a greased 7x11" pan. Bake at 425° for 20 minutes.

• Separate croissant rolls into eight sections.
• Wrap hot dogs in cheese. Lay cheese covered hot dog on top of flat croissant dough and roll until hot dog and cheese are covered with dough.
• Continue process for remaining hot dogs and cheese.
• Baked at 375 degrees F. for 12-15 minutes.

Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.

Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• Cut squash in half lengthwise. Remove seeds and fibers.
• Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
• Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
• Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender. Taste for seasoning and add salt if needed.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Peel, core, and slice the apples and place in a 9x13 inch baking pan.
• Mix sugar, flour and cinnamon. Sprinkle this mixture onto the apples.
• For the topping, combine flour, oatmeal, brown sugar, margarine or butter and baking powder. Crumble this mixture over the apple mixture.
• Sprinkle the milk over the top; then sprinkle with remaining sugar.
• Bake at 350ºF for 1 hour or until the apples are done.
• Serve with vanilla ice cream.