• Preheat the grill for 15 minutes.
• Combine the onion powder, garlic powder, celery salt, and thyme together; sprinkle over pork chops.
• Place pork chops on the grill; salt and pepper to taste.
• Grill for 4 to 5 minutes or until lightly charred on one side. Turn over and cook another 4 minutes or until barely pink in center when cut open. Do not overcook.
• Remove from grill and allow to stand for 5 minutes before serving.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

Melt butter and add garlic to the hot butter. Pour over the asparagus. Sprinkle with salt & pepper. Fold edges of foil in to seal and make a pouch.

Grill on indirect heat for 10 minutes or until tender.

• Mix together the instant pudding and the buttermilk.
• Crush the Oreos and stir into the pudding.
• Fold in the Cool Whip; then refrigerate prior to serving.

• Mix the oatmeal, flour, brown sugar, and butter together like pie crust - reserve 1/3 for the top.
• Press the other 2/3 in the bottom of a 9 X 13 pan.
• Combine sugar, cornstarch, water, and vanilla in a saucepan; cook this until clear.
• Arrange 6 to 8 cups cut up rhubarb over the crust.
• Pour cooked mixture over rhubarb and sprinkle reserved crust over the top.
• Bake for 45 minutes at 350 degrees F. Then turn oven off and leave in the oven for an additional 15 min.

• In a large resealable bag, combine everything except chicken. Close bag and shake well to mix.
• Add chicken to bag and shake to coat chicken. Marinate overnight.
• Remove from refrigerator and place on grill that has been preheated to medium heat. Grill each side for about 8-10 minutes or until chicken is done or no longer pink in the center.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.

Combine with remaining ingredients. Bake at 300° for about 2 hours until bubbly and thickened. Or, cook in crock pot on low for 4-6 hours.

For extra flavor add 1 or 2 teaspoons liquid smoke.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

• Preheat oven to 350 degrees F.
• Spread sliced strawberries on the bottom of a 9x13 baking pan.
• Evenly sprinkle strawberries with dry gelatin powder, and top with mini marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
• Bake in the preheated oven for about 30 minutes or until a toothpick poked in the middle comes out clean.
• Cool in pan for 15 minutes. Run a knife around the outside of the pan to loosen the sides and turn cake out into a serving tray.
• Serve with whipped cream. Store cake in the refrigerator.

Combine salad dressing, sugar, cream, salt and pepper. Stir in pasta, shrimp and vegetables. Cover and chill at least 2 hours before serving.

• Preheat oven to 400 degrees F.
• Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• In a separate bowl, whisk the egg, milk, butter, and honey together.
• Add egg and milk mixture to the dry ingredients; stir just enough to moisten the dry ingredients.
• Grease muffin cups or line with paper muffin cups. Fill cups three-fourths full with batter.
• Bake in preheated oven for 12 to 15 minutes or until a toothpick poked in the center comes out clean.
• Remove from the muffin tin and serve while warm.

• Fill pot with about one quart of cold tap water. Place pot on burner, add 10 regular size tea bags to pot of water. Heat until boiling.
• While tea is cooking put 2 and 1/2 cups of sugar into a gallon tea pitcher.
• When tea starts to boil, remove from burner and pour tea into pitcher, (do not steep the tea) straining the tea bags. Use a spoon to squeeze tea from tea bags into the pitcher.
• Stir tea and sugar until dissolved and fill the pitcher to gallon mark with cold tap water.
• Stir and pour over a glass of ice. Refrigerate remaining tea for up to 4 to 5 days.

• Sprinkle chicken breasts liberally with salt and pepper or herb seasoning.
• Grill chicken breasts or sauté on the stovetop in olive oil until browned nicely and juices run clear.
• Set aside to cool, then slice.
• Cook broccoli in medium sized pot of salted boiling water until crisp tender. Approximately 3-5 minutes. Drain and set aside.
• Melt butter in a large saucepan over medium heat.
• Add flour and cook 2 minutes, stirring constantly.
• Gradually mix in cream.
• Bring to a boil while stirring.
• Reduce heat and simmer, stirring constantly.
• Add both cheeses and stir until sauce is smooth.
• Season to taste with salt and pepper.
• Add pasta, chicken and broccoli to the sauce.
• Mix well.
• Sprinkle with chives.
• Top with seasoned bread crumbs and 1/2 cup of cheddar cheese.
• Place under the broiler for 5 minutes or until lightly browned.
• Serve warm. *Can add bacon or ham if desired.

• In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
• While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
• Once the Jell-O begins to jell, stir in the prepared vegetables.
• Add the mayonnaise and stir until well mixed.
• Fold in the whipped topping.
• Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

Add vanilla and egg, beat well.

Mix in salt and flour.

Spread into a 9x13 cake pan coated with nonstick cooking spray. Bake at 350 degrees F for 20 minutes.

Sprinkle with chocolate chips and nuts, if desired. Return to oven for 5 minutes.

Spread out chocolate for frosting.

Add vegetables to pan and cook about 3 minutes or until softened.

Combine remaining ingredients and add to pan. Add meat and cook until sauce is thickened.

Serve over cooked rice.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• Place cheese slice and hot dog corner-wise on piece of buttered bread. Fold corners of bread over hot dog. Hold together with toothpick.
• Bake in 350 degree oven until golden brown, approximately 15 minutes. Makes 1 serving.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

In a large stock pot, add corn, water, butter, sugar, salt and pepper. Boil for 3 minutes; cool.

When cool put in containers or vacuum pack and freeze.

To cook, warm up over medium heat on the stove.

• Preheat oven to 300 degrees F.
• Place unseasoned roast in baking pan or slow cooker crock.
• Sprinkle onion soup mix on top. Pour on the Coca-Cola. Cover tightly with aluminum foil or place cover on slow cooker.
• Bake for 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker, or until tender.

• Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
• Boil the peas and drain them when finished cooking. Set aside with the potatoes.
• In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
• Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
• Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
• Season to taste and serve while hot.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• Heat oven to 400° F.
• In a large bowl, beat eggs slightly.
• Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
• Stir in rhubarb.
• Add 3 drops of red food coloring, if desired, and mix to combine.
• Pour into a pastry lined pie plate.
• Dot with butter.
• Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
• Seal and flute edges.
• Bake for 50-60 minutes or until golden brown.
• Serve warm or at room temperature.