• Mix the marinade ingredients together.
• Place the pork steaks into a sealable bag and pour marinade over them. If you need more liquid, fill in with apple juice or water.
• Seal tightly and place the bag in a pan to catch any leakage.
• Place in the refrigerator and allow to marinate for at least 30 minutes. They can be marinated overnight if desired.
• Remove from the bag and rinse under cold water. Pat the steaks dry with a paper towel.
• Sprinkle the steaks with the seasoning and then place on the grill, which should be preheated to medium-high.
• Dab the steaks with barbecue sauce and cook approximately 10 minutes per side. If desired, baste a couple of times throughout the grilling time.
• When the steaks are done remove them from the grill and allow to stand for 5 to 10 minutes before serving.

Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.

Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.

Bake uncovered 1 to 1 1/4 hours.

• Bring the water to a boil in a large saucepan and add the fresh beans. Cover and simmer for about 5 minutes or just until the beans are a crisp-tender. Drain and set aside.
• Melt the butter in the large skillet over medium heat. Saute the garlic in the butter until lightly browned.
• Add the green beans and season with the salt and pepper. Saute for about 1 or 2 minutes or just until the beans are heated all the way through. The beans should be just slightly browned.
• Serve immediately while hot.

In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.

• Preheat the grill to medium heat and brush the grates with oil.
• Wash the peaches; then cut them in half.
• Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.
• Brush the cut side of the peaches with olive oil.
• Place the peaches on the grill cut side down.
• Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.
• Serve each peach with a scoop of ice cream and a drizzle of honey.

In a skillet, brown the ground beef and onions. Drain off any excess fat.

Stir in the soups, creamed corn, peas, and about a half cup of the reserved pea liquid.

Pour into the baking dish. Place tator tots on top of the meat mixture and bake for 45-50 minutes.

• Brush a thin layer of mayonnaise on corn.
• Sprinkle the corn with cheese, chili powder, salt and pepper.
• Wrap each corn in foil and place on the grill.
• Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
• Serve warm.

Add walnuts, if desired, and toss again.

• Fry or microwave 6-8 slices of bacon until crisp and pat off any excess fat with paper towel and set aside.
• Toast the bread until light golden brown. Place two slices of toast on a clean surface, add a leaf of lettuce on each and top that with a tomato slice or two and 3 to 4 slices of bacon.
• Spread the remaining two slices of toast with the mayonnaise. Lay the mayonnaise side over the bacon, slice in half, and serve.
• Add a piece of fresh fruit, slice of pickle, beverage and you have an easy lunch ready to go.

• Cook macaroni, rinse with cold water, drain, and set aside.
• In a large bowl, add the salad dressing, milk, onion salt, pepper, and sugar; stir together until well mixed.
• Add the drained macaroni to the dressing mixture; stir to evenly coat the macaroni.
• Add the ham, celery, and cheese; stir to evenly distribute. Taste test and add more onion salt, pepper, or sugar as needed.
• Note: Add or substitute desired ingredients. You could substitute chicken, crab, or shrimp in place of the ham. If desired, you could add other vegetables, such as peppers, carrots, and cucumbers. If you add other ingredients you may need to add a little more salad dressing so that the salad does not get too dry.

• In small saucepan, bring water, sugar, rosemary, and chili pepper to a boil. Boil for 5 minutes.
• Strain mixture and cool.
• In large pitcher, pour 3 cups water and lemon juice. Add cooled syrup.
• Serve over ice and garnish with lemon slices.

In a large bowl, add in all of the vegetables. Top with dressing, mixing to coat.

Cover and refrigerate for 2 hours for the flavors to blend.

In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.

Broil 4 inches from heat for 2-3 minutes or until lightly toasted.

• Sift dry ingredients together including the sugar.
• cut in the butter.
• Add the eggs into the batter one at a time until each is incoporated.
• Mix in the vanilla and sour cream and beat well.
• Spread half of the batter into a prepared 9x13 cake pan.
• Spread the blueberry pie filling over the bottom layer.
• Spread the remaining batter over the blueberry layer.
• Using a fork, mix the butter, flour and sugar together in a small bowl until crumbly.
• Sprinkle this crumb topping over the entire cake
• Place cake in a 375° F. pre-heated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool on a wire rack.

• Prepare baking dish by lightly greasing the bottom and sides.
• In a skillet, brown the ground beef and drain off the grease.
• Add the mushroom soup, water, oregano, chili powder, and half the package of fajita seasoning to the ground beef and stir to mix well.
• Bring this mixture to a boil; reduce the heat to low and allow to simmer for 5 minutes. Remove from heat.
• Cover the bottom of the baking dish with the tortillas. Tortillas can overlap slightly but tear them in half or pieces cover the bottom the best you can. A little overlap is good.
• Spread 1 cup of the meat mixture over the tortillas, spreading out as evenly as possible to cover the tortillas.
• Continue to add layers of tortillas and 1 cup of the meat mixture until you have 4 layers of tortillas. The top layer should be just tortillas without any meat on top.
• Mix together the cheddar cheese soup, milk, and the remaining half package of fajita seasoning; stir together until smooth and well mixed. Spread over the top layer of tortillas.
• Bake at 350° F. for 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
• Serve with all your favorite toppings, such as shredded lettuce, chopped tomatoes, green onions, black olives, sour cream, salsa, and guacamole.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

• Preheat oven to 350°F
• Cut top 1/3 of pepper off, seed body of pepper, being careful to keep it intact.
• Heat skillet to medium.
• Sauté ground beef, pork sausage, onion, garlic, 1 tsp of bouillon granules and garlic powder. Sauté until meat is cooked through. Drain off fat.
• Return meat mixture to pan. Add rice, cheese, sour cream, tomatoes, green onions and teryaki sauce. Mix to combine.
• Season with salt and pepper.
• Mix hot water with the other 1 tsp. of bouillon granules. Pour this in bottom of baking dish.
• Fill prepared peppers with meat mixture.
• Place in baking dish and cover with foil.
• Bake for 35 minutes. Remove foil. Spoon some of the juices over peppers. Sprinkle with shredded cheese. Place back in oven for 10 minutes or until tops are golden.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Preheat oven to 400 degrees F.
>li>Combine Bisquick & butter in medium bowl using a pastry cutter or large fork. Don't mix too thoroughly. (There should be small chunks of butter in there that are about the size of peas).
• Add cheddar cheese, milk, and 1/4 tsp. garlic. Mix by hand until combined, don't over mix.
• Drop approximately 1/4 cup portions of dough on an ungreased cookie sheet using an ice cream scoop.
• Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
• When you take the biscuits out of the oven, melt 2 tbsp. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and the dried parsley flakes.
• Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
• Makes 1 dozen biscuits.

• Sprinkle steaks with Steak Seasoning. Mix olive oil, parsley and rosemary; brush over steaks. Refrigerate 30 minutes to 1 hour.
• Grill over high heat 4-6 minutes per side or until desired doneness.

Place cauliflower in a shallow ungreased baking dish.

Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.

Top with cheese and bake 5 more minutes.

In the middle of the foil, lay potatoes, bacon, onion and red pepper, if desired. Sprinkle with cracked pepper and sea salt.

Bring sides of foil up. Roll top and ends of foil tightly to form packet. Heat grill to 400°. Lay packet bacon side down on grill. Cook 45 minutes turning packet over with large spatula every 15 minutes.

• 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.

• Place apple slices in the unbaked pie crust and arrange so they are evenly distributed.
• Mix the sugar and cinnamon together and sprinkle this mixture over the apples.

• Melt the margarine and then add the sugar and flour. Mix together until evenly mixed. Mixture will be thick and lumpy.
• Crumble this mixture over the apples.
• Bake at 400 degrees for 20 minutes and then turn the oven down to 325 degrees. Bake for an additional 20 to 30 minutes or until the apples are tender.