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.

Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.

Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.

Add the cheese and toss once more.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• Clean the fresh pineapple by first trimming off the top and bottom of the pineapple; then cut the pineapple crosswise to create 1/2-inch thick slices. Trim the rind off of each ring, and cut out the tough core.
• Set the rings aside, and preheat the grill to medium-high.
• While the grill is preheating, combine the butter, brown sugar, and lemon juice in a small saucepan. Heat until the mixture is evenly mixed and the sugar is completely dissolved.
• Brush the pineapple rings on one side with the glaze and place them on the grill, glazed side down; then brush the tops of the rings with the glaze.
• Close the cover and grill for approximately 3 minutes or until the pineapple has distinct grill marks.
• Turn the rings over and brush with the glaze again and then grill for another 3 minutes or until there are grill marks on the other side. Remove from the grill.
• Place one or two pineapple rings on a plate with one or two scoops of ice cream in the center; then drizzle with maples syrup. Serve immediately.

In a zipper bag, combine the olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper and dill. Add chicken and seal. Stir to coat chicken breasts completely. Let stand for 10 minutes.

Remove chicken breasts from marinade, discard marinade, and grill chicken for 8-10 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F.

Remove from grill; let stand for 5 minutes.

To assemble sandwiches, spread mayonnaise on cut sides of bun; top with lettuce, tomato, salt and ground black pepper to taste, and chicken breast.

• Cook macaroni and rinse in cold water. Drain and place in large bowl.
• Add chopped bell pepper, cucumber, celery, eggs and cheese.
• Mix dressing separately. Add to salad just before serving.

• Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
• Add the flour, soda, and salt. Beat until well mixed.
• Add the oatmeal and coconut and stir until evenly distributed.
• Drop by rounded teaspoons on to an ungreased cookie sheet.
• Place in an oven preheated to 350° F and bake for 10 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.

VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.

Beat egg with 2 teaspoons of water.

Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.

Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.

Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

• Divide the ground beef into 6 even portions. Form into 6 rectangle-shaped steaks.
• Sprinkle on side with your favorite steak seasoning. Salt and pepper to taste.
• Place on a preheated grill or in a preheated frying pan. Cook until nicely browned on one side. Flip over and cook on the other side until the steak is to your desired doneness.
• Remove from the heat and serve with a side salad and a fresh vegetable for simple meal that is full of flavor.

Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries.

In a zipper bag, mix together Italian seasoning, flour and salt. Add zucchini and shake to coat.

Place bread crumbs in another small bowl.

Dip zucchini into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients.

Roast, turning once, until desired crispness, about 12 minutes

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
• Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
• Mix remaining ingredients, drizzle over fish.
• Bake uncovered 15-20 minutes or until fish flakes easily with fork.

For the cheese sauce: melt butter over low heat. Blend in flour, salt and oil stirring until smooth. Allow to cook for 1 minute. Remove from heat and slowly add milk. Return to heat and bring to boil until thickened. Add cheese and cook on low until cheese melts.

Stir cheese sauce into macaroni.

Add lobster is preferred.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

In a large bowl, combine cake mix, oil and egg. Add the milk slowly.

Fold in the chopped cookie pieces and sprinkles, reserving some for a topping.

Pour into prepared baking pan, sprinkle a few more sprinkles and crushed Oreos on top. Bake for 25-30 minutes until edges are just turning brown.

Cool for at least 30 minutes so the center sets, before cutting into squares.

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks..
• Add onion and mushrooms and cook until soft and translucent, about 5 minutes..
• Add pasta sauce and bring to a simmer, about 2 minutes.
• Remove from heat and transfer sauce to the bottom of a 9x13 baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Add in flour and salt and whisk until well blended.
• Pour mixture over cheese in baking dish. Sprinkle with pepperoni and parmesan. Bake 25 minutes, or until golden brown.
• Let stand for 5 minutes before slicing and serving.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

In a medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.

Spread 1 tablespoon of cream cheese mixture onto each cooled cookie. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

• Mix the Worcestershire sauce and cooking oil together.
• Place the roast in a sealable bag and then pour the marinade over the roast; seal the bag and place in a pan to protect against leakage.
• Place in the refrigerator and allow to marinate for at least half an hour or up to 4 hours.
• Remove the roast from the bag and discard the marinade.
• Place the roast in an aluminum pan. Place on the grill over direct high heat to sear each side for 5 minutes.
• Finish grilling the roast over indirect heat for 1 1/2 to 2 hours or to desired doneness.
• Remove from the grill and allow to stand for 15 minutes before carving.

• 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.

Melt butter, add 1/2 cup sugar and pretzels. Stir to coat and put on a cookie sheet and bake for 7 minutes.

Stir pretzels until cool or they will stick together.

Beat together remaining 1/2 cup sugar, cream cheese and Cool Whip. Stir in drained strawberries. Chill for 2 hours.

Add pretzel mixture just before serving.

• Preheat an oven to 350 degrees F.
• Spread raspberries into a 9x13 inch baking pan; mash with a fork. Sprinkle with the dry gelatin powder. Top with marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
• Cool pan on a wire rack for 15 minutes. Run a knife around the pan to loosen the sides, and invert the cake out onto a serving platter.
• Store cake in the refrigerator.