Mix marinade. Pour over chicken. Marinate several hours or overnight.

Grill over medium heat to perfection!

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

Blend juice from lemon, olive oil, garlic, salt and pepper together. Toss with broccoli.

Grill on medium-high until slightly charred and tender.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Peel, core and chop pears. Melt butter in a saucepan and allow to brown slightly. Watch carefully so that it doesn't burn. Add the chopped pears, stir and cook for several minutes.
• Add water, brown sugar, lemon juice, zest and ginger.  Cover and cook over low heat until pears are very soft.
•  Mash with a fork or purée in a blender. Serve warm or cold.

Slow cook on low until meat is tender and can easily be pulled apart, approximately 5-6 hours.

Remove fat, shred meat with a fork. Mix in your favorite barbeque sauce or serve on the side.

NOTE: You can use butt shoulder roast with the excess fat trimmed off or pork tenderloin roast. The butt shoulder roast is cheaper, but the pork tenderloin has less fat.

• Fry bacon, blot off excess grease with a paper towel, and then crumble into pieces; set aside.
• Peel the potatoes, cut into chunks, put in a large pot, cover with water, and boil until just tender when poked with a fork. Do not overcook! Drain well and allow to cool.
• While the potatoes are cooking you can boil the eggs to make hard boiled eggs. When done cooking the eggs, drain and cover with cold water to cool them down.
• Once the potatoes are cooled, slice into thick pieces and place in a large bowl.
• Peel the eggs, rinse, and cut in half. Remove the yolk and place on a separate plate. Dice the egg whites and add to the potatoes. Mash the yolks slightly to eliminate chunks and then add to the potatoes and egg whites.
• Add the minced onions. Clean and slice radishes and add to the other ingredients.
• In a separate bowl, combine the salad dressing, mustard, and sugar; mix thoroughly and add to the potatoes and eggs.
• Stir dressing into other ingredients until everything is evenly coated; sprinkle lightly with Salad Supreme and add salt and pepper to taste.
• Stir in the crumbled bacon.
• Taste test and adjust salad supreme, sugar, salt and pepper as needed for your personal taste.
• Chill in the refrigerator for several hours before serving.

Refrigerate until ready to serve.

• Coat inside of slow cooker with non stick cooking spray.
• Add cut up bacon, hamburger, chopped onion, and celery to a large skillet. Cook hamburger mixture until ground beef is browned and onions are soft. Add remaining ingredients to skillet and stir until well combined.
• Pour mixture into slow cooker and cook on high 1 hour. Reduce heat to low and continue cooking 3 to 4 more hours. Turn to warm until ready to serve.
  
  Every slow cooker temperature varies. Check your dish after 3 hours and adjust cooking time accordingly. Refer to instructions provided with the slow cooker, if needed.

• Pour the Rice Krispies into a large bowl.
• In a saucepan on the stovetop, bring to a boil the sugar and syrup. Remove from the burner as soon as the mixture comes to a boil; then add the peanut butter and stir well.
• Pour the mixture over the Rice Krispies and mix well; then spread into a 9x13-inch pan.
• Heat the chocolate and butterscotch chips in a bowl in the microwave until melted; then stir and pour over the bars and spread evenly. Allow the bars to cool before slicing.

• Cook pasta according to package directions; rinse with cold water and drain well. Set aside.
• Slice the strawberries, cube the cantaloupe and pineapple, and cut grapes in half. Go through the blueberries and discard any with blemishes.
• Combine all the fruit, along with the pasta, in a large bowl. Add the yogurt and carefully stir to coat the fruit and pasta evenly.
• Refrigerate to chill for at least 30 minutes before serving.

• Place muffin cups in the muffin tins or grease each of the muffin holes.
• Soak poppy seeds in water.
• Combine cake mix and pudding mix in a large bowl. Whisk lightly to mix.
• Beat the eggs slightly and then add them to the oil.
• Mix dry ingredients with the egg/oil mixture and the water. Stir just until thoroughly mixed. Drain poppy seeds and stir into the mixture.
• Fill muffin cups two-thirds full of batter.
• Bake in a 350 degrees F. oven for 15 minutes. Test for doneness by poking a toothpick into the center of a muffin. It should come out clean if the muffins are done.
Cool on wire rack. If muffin cups were not used in the muffin tins, cool the baked muffins for 5 to 10 minutes before removing them from the muffin tin.

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

• Preheat oven to 400° F.
• Place the 9" pastry dough in the bottom and up 1" on the sides of the prepared pan, using your fingers to spread it evenly.
• Cover the bottom of the crust with shredded cheese and 2 tablespoons chopped basil. Arrange tomato slices to cover cheese evenly. Salt and pepper tomato slices and drizzle with olive oil.
• Bake 35-40 minutes. Just before serving, garnish with fresh basil leaves. May serve warm or at room temperature.

Spread pizza sauce over pizza crust. Top with spinach, peppers, mushrooms and cheese.

Bake for 10-12 minutes.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.

Cover dish with foil and keep in warm oven until ready to serve.

• Preheat your oven to 350 degrees.
• In a large skillet brown the ground beef until no longer pink.
• Add in the salsa and simmer for 20 minutes or until most of the liquid from the salsa is absorbed.
• Rinse the black beans in a colander and then stir them in the meat mixture.
• Spray the baking dish with a nonstick cooking spray and place the crushed tortilla chips in the bottom of the pan.
• Add the beef mixture on top of the chips. Spread the sour cream over the beef mixture. Sprinkle green onions, black olives and diced tomotoes over the sour cream.
• Then top with the cheddar cheese.
• Bake for 30 minutes or until it is nice and bubbly.
• Serve with a nice salad and bread.

Refrigerate.

• Combine corn mix and onion.
• Combine the remaining ingredients and add to the corn bread mixture just until moistened.
• Pour into greased 9 x 13 pan.
• Bake at 350° F for 50 to 55 minutes or until lightly browned.
• Serve warm.

• Combine all ingredients but tenderloin; coat tenderloin well with sauce.
• Roast in 375 degrees F oven for 20-30 minutes, basting occasionally, until meat thermometer registers 160 degrees F.
• Slice thinly to serve.

• Calories: 208 calories
• Protein: 23 grams
• Fat: 3 grams
• Sodium: 143 milligrams
• Cholesterol: 63 milligrams
• Saturated Fat: 1 grams
• Carbohydrates: 25 grams
• Fiber: 0 grams

Remove onion. Fluff and serve.

• Placed sliced carrots in a pan of water, boil for 5 minutes with onion salt to taste. Drain carrots and leave them slightly moist.
• In a buttered casserole dish, add the carrots and then dot with cheese cubes, and margarine, distributing each evenly over the carrots.
• Sprinkle crushed corn flakes, crushed potato chips, or French fried onions on top.
• Bake in 350 degrees F. oven for 30 minutes.

Mix butter, brown sugar, flour and oatmeal until it forms a play-doh consistency. Crumble over apple mixture. I usually try to make sure all of the apples are covered.

Bake at 350 F. for 45-50 minutes. Serve warm.

NOTE: Will keep well on the counter with foil or in the fridge.