Combine the vinegar, sugar, and garlic and marinate the shrimp for 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place a jumbo shrimp, wrap it with the bacon strip, and secure with a toothpick. Preheat the oven to 450°F. Place the wrapped shrimp on the baking sheet with the tail up. Drizzle the shrimp with some of the marinade and cook the shrimp for 5 minutes. Pull the shrimp out, flip any that have fallen over, and re-coat all with more marinade. Cook for another 5 minutes.

Follow the package instructions for thawing the puff pastry sheets. Roll out the dough a little to flatten it. Using a 2-inch biscuit cutter, cut rounds out of the dough. Transfer the cut pastry rounds to parchment-lined baking sheets and then gently press your thumb into the center of each one. Place 1 tsp of goat cheese in the indentation of each round. Bake at 400°F until the pastry is flakey and golden brown, about 8-10 minutes. When baking sheets comes out of the oven, wait 2 minutes, then drizzle each piece with honey and garnish with a pinch of chopped fresh thyme.

Preheat oven to 325°F. Lightly grease as 1 quart baking dish. In a medium size bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, worcestershire sauce, dry mustard, garlic powder, and about 2 Tbs cheddar cheese. Fold in the crabmeat, hot sauce, and Old Bay. Transfer the mixture to the prepared baking dish. Top with remaining cheddar cheese and sprinkle some Old Bay. Bake in the oven for 30 minutes, or until lightly browned. Serve with a warm baguette.

On medium heat, melt the butter in a skillet. While the butter is melting, wash the mushrooms and pull the stem out of them. Once the butter is melted, place the mushrooms stem-side down in the pan. Saute for about 5 minutes and then flip them to the other side. Meanwhile, begin preparing cheese-bacon balls. Take equal amounts of cheddar and mozzarella cheese and several bacon pieces and roll into a ball. Prepare as many cheese-bacon balls as you have mushrooms. Once the mushrooms have been flipped so the stem-side is facing up, place the cheese-bacon balls in the hole. Saute stem-side up until the cheese has melted. Place the mushrooms on a paper towel for 1-2 minutes to absorb the excess butter and grease, before plating. Serve while still hot.

Cook the bacon. Then cook the salmon in the bacon grease. Crumble the bacon and cut the salmon into small chunks. Combine all ingredients, except the breadcrumbs and parmesan in a bowl. Mix well with a spatula. In a separate bowl combine parmesan cheese and breadcrumbs. Use a baller and create patties. Coat with the breading until it "sticks" together. Heat vegetable oil (enough to cover the bottom of the pan) and cook patties on both sides until brown.

Saute fresh spinach and garlic in butter until cooked. Mix together all the ingredients and pour into a baking dish. Sprinkle top with Monterey Jack and mozzarella. Bake covered at 400°F for 30 minutes. Remove the cover and broil until the cheese turns a golden brown.

In a large microwaveable bowl, mix cereals and set aside. In a small microwavable bowl, microwave butter until melted. Mix in the seasonings. Pour the seasoned butter mixture over the cereal and stir until evenly coated. Microwave uncovered for 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool.

Cut the avocados and scoop the insides into a medium size bowl. Combine the remaining ingredients and mash/stir all the ingredients together until your each the consistency you desire.

In a blender, combine the strawberries, raspberries, mango, pineapple juice, orange juice, and honey and puree until smooth. Pour into glasses and serve.

Rinse off the dried hibiscus petals and put them in a pot. Add enough water that the petals can "swim" freely. Bring petal water to a boil and boil for 5 minutes. Strain the petal water into a pitcher and then squeeze all of the water you can out of the petals. Add a heaping cup of sugar and stir until dissolved. Fill the rest of the pitcher with cold water and stir to mix. Serve chilled.

Combine all the ingredients in a pitcher and chill before serving.

Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside. Beat butter and remaining ⅔ cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract. Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix ½ cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Watch bread and cover with foil during last 10 minutes of baking time to prevent overbrowning if needed. Let loaf rest in pan for 15 minutes, then remove from pan using edge of parchment and place on wire rack to cool completely. Once it has cooled, drizzle icing on top.

Preheat the oven to 350 degrees F. Grease and flour 9x5-inch loaf pan. In one bowl, whisk together flour, baking soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in 1 cup of chocolate chips. Pour into the prepared pan. Sprinkle a few chocolate chips on top. Bake in the preheated oven for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cinnamon Rolls

Preheat the oven to 325 degrees. Warm the milk (it should be warm to the touch but not hot). Add the yeast to the top (do not stir) and let sit for 5 minutes. Combine eggs, sugar, salt, and butter in a stand mixer. Add milk and yeast and mix just until combined. Use a dough hook. Add flour in batches until incorporated. Turn the speed up to medium and let the mixer knead the dough. Add more flour as needed. The dough should pull away from the sides and cling to the dough hook. It should be soft to the touch and slightly sticky but it shouldn’t stick too badly to your hands. This will take about 5-10 minutes of mixing. Be careful not to over knead. Place the dough in an oiled bowl and cover with Saran Wrap. Let sit at room temperature for 45 min - 1 hour or until doubled in size. While rising, mix up the filling. Melt the butter, and add the sugar and cinnamon and combine. Roll the dough into an approx 15x12 rectangle about ½ thick. Add the filling to the rectangle, leaving about ½ inch free on all sides. Be careful not the spread the mixture as it will rip the dough. Sprinkle and pat. Roll the dough snugly along the long edge of the rectangle. Remove the ends and cut into 1 ½ inch pieces. (I recommend using string or unflavored floss to cut them). It should make 12-14 rolls. Lay the rolls in a 9x13 baking pan, cover in Saran Wrap and let rise for another 20-30 minutes or so. They should all be touching. Bake for about 20-30 minutes or until golden brown. Rotate halfway through baking to cook evenly or turn on the convention feature. Add a dollop of icing to each roll when it comes out of the oven, saving some icing for extra if needed. Serve warm.

Icing

Soften the cream cheese and the butter together until smooth. Add the vanilla and powdered sugar. Once all powdered sugar is combined, switch to a whisk and add the milk, one TBSP at a time until desired consistency is reached.

Crust

Combine flour, butter, and cream cheese in a food processor and blend until the dough forms. Roll the dough out into a 12 inch circle and place in a 9 inch pie dish.

Roast the Tomatoes

Pour a thin layer of olive oil over a roasting pan or casserole dish, and add the whole cherry tomatoes and Italian herbs to the pan. Use a spatula to give everything a good mix until the tomatoes are well coated. Place in the oven at 325°F for 45 minutes to 1 hour, until they've burst. Remove from the oven and let sit for 5-10 minutes.

Assembling the Egg Mixture

You can roast the tomatoes in advance and put them in the fridge for a day or two until you're ready to use them

Notes

Combine flour, butter, and cream cheese in a food processor and blend until the dough forms. Roll the dough out into a 12 inch circle and place in a 9 inch pie dish. Combine your filling ingredients and mix. Pour the mixture into the pie dish. Bake at 375° for about 45 minutes. If the crust starts to get dark, loosely cover the quiche with foil while it finishes.

Beat the cream cheese until fluffy. Gradually (in third's) add confectioners sugar, alternating with milk. Beat in the peanut butter. Fold in the cool whip. Pour the mixture in the graham cracker crust and freeze for at least 3 hours, but perferably overnight.

Preheat oven to 375°. Prepare brownie mix according to package directions. Pour brownie mixture onto baking stone. Bake 15-18 minutes or until the brownie is set. Do not over bake. Allow to cool completely. Mix cream cheese, pinapple, and sugar until blended. Once cooled, spread cream cheese mixture over the brownie. Slice strawberries. Arrange the strawberries and blueberries over the cream cheese mixture. Drizzle chocolate syrup over the pizza and refrigerate until ready to serve.

Put the peanut butter, chocolate chips, and margarine in a bowl and melt them in the microwave for about 45 seconds. Add the vanilla and mix. Mix in the chex cereal. Pour half the powdered sugar into a ziploc bag. Add the chex mixture and top with the remaining powdered sugar. Seal the bag and shake until the powdered sugar covers the entire mixture. Pour onto wax paper to cool.

Preheat the oven to 375°. Mix the eggs and sugar until smooth. Add the pumpkin, baking powder, salt, and pumpkin pie spices. Line a jelly roll pan with parchment paper. Grease and lightly flour the parchment paper, then pour batter on top and spread evenly. Bake for 15 minutes. Place the pan on a cookie sheet for 10-15 minutes to cool on a wire rack. Sprinkle some powdered sugar on the exposed roll and put a paper towel over it. Flip the roll out onto the paper towel. On the newly exposed side, sprinkle some powdered sugar on it and place a paper towel over it. Roll the pumpkin into a roll and allow it to cool for about 1 hour. Mix the cream cheese, powdered sugar, butter, and vanilla together. Unroll the pumpkin log and spread the icing evenly over the pumpkin log, leaving ½ inch on the long sides and to 1 inch on the top short side. Roll the log starting from the bottom and freeze until ready to serve.

In food processor with knife blade attached, finely grind toasted almonds with cornstarch. In medium bowl with wire whisk, mix almond mixture, flour, and salt. In large bowl, with mixer at high speed, beat butter and ½ cup sugar until creamy. Add 1 egg and vanilla Beat until almost combined (mixture will look curdled). With wooden spoon, stir in flour mixture until dough begins to form. With hands, press dough together in bowl. Shape dough into 2 disks, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 1½-2 hours. Preheat oven to 375°. Remove both pieces of dough from refrigerator. On lightly floured surface, with floured rolling pin, roll out larger disk of dough into 14 inch round. Use dough to line 11 inch tart pan with removable bottom. Fold overhang in and press dough against side of pan (so it extends ⅛ inch above rim). On lightly floured waxed paper, roll remaining disk of dough into 12 inch round. With pastry wheel or knife, cut dough into twelve 1 inch wide strips. Refrigerate 15 minutes. Spread preserves evenly over dough in tart pan to within ½ inch of edge. Make lattice top:Place 5 dough strips, 1 inch apart, across tart, trimming ends even with side of tart pan; repeat with 5 more strips placed diagonally across first ones to make diamond lattice pattern. Trim ends and reserve trimmings. Make rope edge for tart shell: with hands, roll trimmings and remaining 2 strips of dough into ¼ inch thick ropes. Press ropes around edge of tart to create finished edge. In cup, with fork, beat egg yolk and water. Brush egg-yolk mixture over lattice and edge of tart Sprinkle with remaining 2 tsp sugar. Bake until crust is deep golden, 40-45 minutes. Check tart occasionally during first 30 minutes of baking; if crust puffs up, prick with tip of knife. Cool on wire rack. Remove side of pan to serve.

Put sugar in a large bowl. Melt butter and add to sugar. Add peanut butter to the mixture and work in well. Form into 1 inch balls. Melt shortening, add Hershey bar, and chocolate chips in a double boiler. When thoroughly melted, dip balls into chocolate with a toothpick.

Combine pudding, milk, and sugar in a bowl with an electric mixer until well blended for 1 minute at low speed. Let stand for 5 minutes. Fold in the Cool Whip and refrigerate.

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375° for 7 minutes. Cool.

Preheat oven to 350° In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 pan. Cover with berries. Sprinkle the remaining crumble mixture over the berries. Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

Lemon Blueberry Cupcakes

Preheat oven to 350° F. In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine. Add milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice. Whisk to combine. Do not overmix the batter. Add the blueberries to the cupcake batter and mix until the blueberries are dispersed throughout the batter. Line a cupcake tray with 12-14 cupcake liners. Portion the cupcake batter into the cupcake liners, approximately ¾ full. Bake for 20-25 minutes or until the tops of the cupcakes bounce back slightly when touched. Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Lemon Cream Cheese Icing

In a mixing bowl or bowl of a stand mixer, combine unsalted butter and cream cheese. Whip on medium high with an electric hand mixer or stand mixer fitted with a whisk attachment until light and creamy. Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed. Add in lemon zest, lemon juice, and salt. Mix on low speed until the ingredients are fully combined. Turn the mixer on high speed and whip for approximately 2-3 minutes until the frosting is light and fluffy. Spread or pipe onto cupcakes and garnish with blueberries and lemon zest if desired.

Cupcake batter

In a medium bowl, combine the cocoa and water mixing with a whisk until smooth. Cool completely. In a medium bowl, sift the flour with baking soda, salt, and baking powder. Preheat oven to 350°F. Beat on high the butter, sugar, eggs, and vanilla until creamy and smooth. On low blend in the flour and cocoa mixtures. Do not overbeat. Evenly scoop the batter into 36 cupcake holes, fill them about ⅔ of the way full. Put them in the oven and bake for 12 to 15 minutes. Remove from oven and cool completely before icing.

Topping

In a double boiler with water already boiling, combine the egg whites, cold water, salt, sugar, and cream of tarter and blend. Beat with an electric beater (while still over boiling water) until stiff peaks form. It will take about 7 minutes. On low beat, in the marshmallows until melted. Remove from the heat and stir in the vanilla. Using an icing tip, cover the cupcakes. Before the marshmallow icing hardens, decorate the cupcakes with the toasted coconut and crushed graham crackers. Finish with a Hershey Kiss and a piece (½ of a ¼ section) graham cracker.

Cupcake

Mix cake as box directs, add pudding and water. Evenly scoop the batter into 24 cupcake holes. Bake at 325° for 20 minutes or until done. (Be careful not to overcook.) Remove from oven and cool completely.

Icing

Mix cream cheese, peanut butter, sugar, and cool whip together for the icing. Using an icing tip, cover the cupcakes. Decorate with Reese's Cups on top.

Preheat oven to 375 degrees. Prepare a baking sheet with non-stick cooking spray or line with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In bowl of stand mixer, or large bowl with hand mixer, beat together the butter and peanut butter until fluffy. Add egg to butter and peanut butter and beat until incorporated. Beat in sugars and vanilla until combined. With mixer running, add dry mixture to wet mixture in thirds until everything is fully incorporated. Stir the M&M's into the dough. Drop dough by heaping tablespoon fulls onto prepared baking sheet. Press down on dough gently to flatten just slightly. Add a reserved M&M to the top of each cookie for more color. Bake at 375 degrees for 8-10 minutes.

Preheat oven to 375°. Combine peanut butter, coconut oil, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed of an electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2 inches apart onto a greased cookie sheet. Flatten slightly in a criss-cross pattern with the tines of a fork. Bake 7-8 minutes or until slightly brown. Cool 2 minutes on the baking sheet before transferring them to a cooling rack.

Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla, and egg with electric mixer on medium speed. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 8 to 10 minutes or until ight brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Mix all of the ingredients together (except the Hershey Kisses). Measure out 1 tsp of the dough and roll into ball. Then roll the ball in a small bowl of sugar. Bake 6 minutes at 375°. Once baked, put 1 Hershey Kiss into each cookie. Transfer the cookies to a wire rack to cool.

In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat and stir in the vanilla, salt, peanut butter, (Bailey's), and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Mix all ingredients together. Place about 1 Tbs onto a pizzelle iron. Cook until the light goes green. Remove and let cool on a wire rack.

Preheat the oven to 325°F. Cut the white chocolate bars into chunks. Whisk the flour and baking soda in a bowl and set aside. With an electric mixer, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well on high speed until combined. Gradually add in the flour mixture and stir until a dough forms (may take a couple of minutes of stirring). Do not overmix the dough at any point during this process. Fold in the ¾ of the white chocolate chunks and all of macadamia nuts. Chill the dough for at least 30 minutes (or up to 7 days) in the refrigerator. Drop by tablespoonfuls of dough onto an ungreased baking sheet. Press the remaining white chocolate chunks onto the tops. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely on a wire rack. Cookies stay fresh at room temperature for up to 10 days. Cookie dough balls freeze well, up to 3 months. *You can use unsalted butter instead. If you do, add ¼ tsp pf salt with the flour and baking soda. *Make sure to keep dough cold at all times while batches are baking by putting it in the refrigerator between batches.

Cream the butter and sugars together with an electric mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. Chill dough for at least 1-2 hours (or up to 7 days) in the refrigerator.

Whisk flour, baking powder, baking soda, and salt together in a medium size bowl. In a separate bowl, whisk melted butter, brown sugar, eggs, vanilla, and peppermint extract together. Next whisk the dry and wet ingredients together. Then stir in the chocolate chips and M&M's. Arrange in tablespoon size scoops on a parchment lined cookie sheet. Bake at 350°F for about 15 minutes or until lightly browned around the edges.

In a food processor, crush the oreos. In a medium size bowl, stir the oreos and melted butter together. Press into bottom and 1 inch up sides of 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes. Preheat the oven to 325°. To prepare the filling, in large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and heavy whipping cream. Add eggs one at a time, beating just until blended. Slowly beat in flour. Pour about half the batter into the pan and place the brownies. Finish pouring the rest of the batter into the pan (batter will come to within ¼ inch of the edge). Place the springform pan in a large baking or broiler pan. Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate at least one hour. Melt milk chocolate and ⅓ cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes. If you are adding white chocolate see below, if not refrigerate the cheesecake for at least 1 hour before serving. Then before serving, sprinkle powdered sugar on top. Refrigerate leftovers. Melt the white chocolate in a double boiler over medium heat. Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour before serving. Refrigerate leftovers.

Filling

Mix two small boxes of instant vanilla pudding with 3½ cups milk. Add cool whip and mix well. In a 9x13 pan, layer graham crackers, ½ the pudding mixture, another layer of graham crackers, the remaining pudding mixture, and a final layer of graham crackers.

Topping

Mix the topping ingredients together and pour over top of the graham crackers.

General

Refrigerate overnight before serving.

Preheat oven to 350°. Grease a 9 inch springform pan. In a food processor, process the graham crackers and hazelnuts until fine crumbs form. Pour in the butter and cinnamon. Process just until blended. Using the back of a spoon, press onto the base and within ½ inch of the top of the cake pan. Bake the crumb crust for 5-7 minutes, until just set. Cool in the pan on a wire rack. Lower the oven temperature to 300° and place a baking sheet inside to heat up. To prepare the filling, in a small saucepan over a low heat, melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool slightly. Using a hand-held electric mixer, beat the cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, beating well. Slowly beat in the white chocolate and vanilla. Pour the filling into the baked crust. Place the pan on the hot baking sheet. Bake for 45-55 minutes, and do not let the top brown. Transfer the cheesecake to a wire rack while preparing the topping. Increase the oven temperature to 400°. In a small bowl whisk the sour cream, sugar, and vanilla until thoroughly mixed. Pour the mixture over the cheesecake, spreading it evenly, and return to the oven. Bake for 5-7 more minutes. Turn off the oven, but do not open the door for one hour. Cool completely on a wire rack. Decorate with white chocolate curls or shavings and refrigerate until ready to serve.

Preheat oven to 350°. Grease a 9 inch springform pan. In a food processor, process the graham crackers and hazelnuts until fine crumbs form. Pour in the butter and cinnamon. Process just until blended. Using the back of a spoon, press onto the base and within ½ inch of the top of the cake pan. Bake the crumb crust for 5-7 minutes, until just set. Cool in the pan on a wire rack. Lower the oven temperature to 300° and place a baking sheet inside to heat up. In a small saucepan begin making the raspberry topping by whisking together the sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat while whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until the sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, and set aside. To prepare the filling, in a small saucepan over a low heat, melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool slightly. Using a hand-held electric mixer, beat the cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, beating well. Slowly beat in the white chocolate and vanilla. Pour the filling into the baked crust. Carefully jiggle the pan to even out the top. Now fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each circle to create a heart (don't lift the toothpick out until you finish the last circle. Place the pan on the hot baking sheet. Bake for 45-55 minutes, and do not let the top brown. Turn off the oven, but do not open the door for 30 minutes. Cool completely on a wire rack. Refrigerate until ready to serve.

Preheat oven to 350 degrees. Prep two 8" round cake pans with parchment paper on the bottom and baking spray on the sides. Combine all dry ingredients together in a large bowl. In a separate bowl - combine buttermilk, oil, eggs, and vanilla. Add to the dry and beat with handheld mixer until just combined. Add the hot coffee to the batter and beat until just combined. Split between the two 8" pans - filling them just over halfway. Bake for 30-35 minutes, or until a toothpick comes out clean. Let completely cool in pan before removing, about an hour. **Don't have buttermilk? Make your own! Add 1 tbsp of lemon juice to 1 cup of milk.

Lightly grease a 9x13 inch pan with butter or non-stick cooking spray. Set pan aside. In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently. Once melted, remove from the heat and stir in the Rice Krispies. Press the mixture into the pan and allow to set, about 1 hour. Cut and enjoy!

Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside. In a large bowl, stir together the flour, oats, sugar, salt, and baking soda. Add butter and mix in with your hands until crumbly. Set aside 1½ cups of the oat mixture and press the remaining mixture into the bottom of the prepared pan. In a medium bowl, stir together the peanut butter, sweetened condensed milk, and vanilla until combined. Pour peanut butter mixture over the oat layer and spread out evenly. Sprinkle chocolate chips over the top. Top with remaining oat mixture and press down lightly. Bake until edges are lightly golden, about 30 minutes. Let cool completely before slicing and serving. Enjoy!

Preheat oven to 375° Combine all ingredients Oil baking sheets Bake for 20 minutes Cut and lay on their sides.

Make the brownie mix according to the directions on the back of the box and pour into a pan. In a small bowl melt the peanut butter until it's a bit runny. Gently pour the runny peanut butter on top of the brownie batter. Use a knife to swirl it slightly into the mix. Bake the brownies according to the directions on the back of the box.

Place the graham crackers in a paper bag, fold the top over so that the bag is sealed and use a rolling pin to crush them into coarse crumbs. Chop the walnuts into small pieces, and set aside. Preheat the oven to 350°. Put a baking sheet inside to heat up. In a bowl, combine the crushed graham crackers, sugar, salt, and melted butter. Press the mixture evenly over the base of an ungreased 13x9 inch baking dish. Sprinkle the coconut over the graham cracker base, then scatter on the chocolate chips. Pour the condensed milk evenly over the chocolate. Sprinkle the walnuts on top. Place on the hot baking sheet and bake for 30 minutes. Turn out on a wire rack and let cool. When completely cool, cut into slices.

Preheat oven to 350°. Creme butter and sugars. Blend eggs and vanilla. Mix in flour, baking soda, and salt. Add chocolate chips. Spread in a greased 12x18 or 10x15. Bake for 20 minutes.

Preheat the oven to 350°. Melt the margarine and peanut butter in the microwave. Mix the cake mix and egg together. Add the melted margarine and peanut butter to the cake mix and mix well. Spread the mixture onto a cookie sheet. Sprinkle the peanut butter chips and chocolate chips on top. Pour sweetened condensed milk on top. Bake for 20 minutes.

Cut the salmon fillet into serving size pieces. Sprinkle the salmon with salt and pepper, and brush the top of the filet with oil. Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes. After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside. To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes. Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes. Flip the salmon before serving over rice. Pour the extra glaze on top.

Preheat the oven to 400°F. In a large baking dish, add the tomatoes, olive oil, seasoning, and garlic. Season with salt and pepper and mix to combine. Make some space in the middle to add the goat cheese and turn it into the oil to coat on both sides. Bake for 30-35 minutes. Remove from the oven and immediately stir everything together until the tomatoes and feta combine into a creamy sauce. Add in the shrimp and bake for 6-8 minutes more, or until the shrimp is pink, curled, and opaque. While the shrimp is baking, cook the pasta to al-dente, according to the package directions. Save 1/4 cup of the pasta water, then drain well. Remove the dish from the oven and stir in the spinach, lemon zest, drained pasta, lemon juice, and hot pasta water. Taste and season with salt and pepper. Sprinkle with freshly chopped basil and serve immediately!

Combine all ingredients except flour and cracker crumbs. Pat in fine flour, then cracker crumbs. Fry or bake until golden brown.

Combine flour, milk, mustard, Worcestershire, parsley flakes, pepper. Fold in crab meat. Place in a buttered dish with mixture of ground Waverly crackers and grated sharp cheddar cheese. Dot with butter and bake at 350-400° for about 30 minutes.

To a large stockpot with a steamer insert, add beer, lemons, and garlic and bring to a boil. Add the crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with the butter.

Saute the garlic, butter, and shrimp. Pull the shrimp out when they are fully cooked. Then continue to the Basil Cream Sauce recipe.

Melt butter in a pan. Add garlic and saute until it begins to turn brown. Add mushrooms. In a separate pan, cook bacon. Crumble and add bacon, steak, basil, and pepper to the first pan. Cook approximately 5 minutes on med-high heat. Strain steak mixture through a fine wire mesh to remove excess butter. Use ¼ of the cheese one each hoagie roll. Evenly divide steak mixture between the two rolls. Use remaining cheese on top of each roll.

Cut rolls in half and spread cream cheese onto one side of the rolls. Place two layers of ham and two layers of cheese on top of each roll. Replace the top of the rolls and bunch them closely together in a baking dish. In a medium bowl, melt the butter. Then whisk together with the butter, poppy seeds, dijon mustard, onion poweder, and worcestershire sauce. Brush the sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350° for 20 minutes or until cheese is melted. Uncover and cook for an additional 2 minutes until the tops are slightly browned and crisp. Serve warm.

Layer the ham, pork, cheese, and mustard on the baguette. Cook in a sandwich press until the cheese melts. Serve warm.

Cook bacon separately. Butter one side of the bread and place in a hot pan. Add the cheese, then avocado slices, & bacon. Top with the other buttered piece of bread. Flip when the one side is golden and cook the other side to the same point. Serve warm.

Place the pork in the slow cooker and pour root beer to cover it. Cover and cook on low for 6 hours. After the pork is cooked, drain the root beer. Shred the pork and cover with BBQ sauce. Serve on the rolls.

Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a sturdy 1 gallon bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably over night. Preheat the oven to 400°. Remove the tenderloins from the marinade and discard the marinade, but leave the herbs that cling to the meat. Sprinkle the tenderloins with salt and pepper. Heat 3 Tbs of olive oil in a large oven proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137° at the thickest part. Transfer the tenderloins to a platter and cover tightly with foil. Allow it to rest for 10 minutes. Carve ½ inch thick diagonal slices and serve.

Combine all dry ingredients to make the rib rub. Coat the rack of ribs generously. Cut the ribs into sections of 3 or 4 and stand them in the slow cooker. Add a large splash of apple cider vinegar, Worcestershire sauce, and ½ cup water. Slow cook on low for 7-8 hours. Once they are done, put them on a sheet pan and cover in bbq sauce. Broil in the oven for 5-7 minutes.

Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside. Preheat the oven to 425°F and set the oven rack in the middle position. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes. Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Note:

The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

Melt the butter in a medium size pot. Stir in the flour until smooth. When the flour and butter mixture is smooth, add the salt and milk. Stir over heat until smooth and very warm. Add ¾ of the mozzarella and ¾ of the cheddar cheese to the sauce. Stir until the cheese has melted and the sauce is thick and creamy. Separately cook bacon, crumble it, and set aside. In a separate pot, cook the pasta according to the package directions. Put half of the noodles in the pan and cover with half of the cheese sauce, half the goat cheese, and half the bacon. Then repeat with the remaining half. Bake for 30 minutes at 350°.

Cook the pasta according to the box instructions. Sauté the mushrooms until tender. In a separate pan, sauté the ground beef until browned. Drain the grease and stir in the mushrooms. Pour the sauce over the noodles and stir to coat all the noodles. In a casserole dish layer in half of the noodles, cover with ground beef and mushrooms, and then with half of the cheddar cheese, then repeat with the remaining ingredients. Put the casserole in the microwave for 5-10 minutes until the cheese has melted on top.

Brown the ground beef, drain the fat, and add to Prego sauce. Cook the lasagna noodles according to the package directions. In a medium size bowl combine the ricotta cheese, parmesan cheese, egg, and oregeno and mix well. Spread a layer of the meat sauce on the bottom of the lasagna pan. Layer the noodles, sauce, cheese mixture, mozzarella, and parmesan (do this twice). Finish with layer of noodles and sauce. Top the lasagna with mozzarella and parmesan cheese. Bake at 400° for at least 45 minutes.

Brown venison in a skillet with olive oil. Once meat is browned, drain the fat. Add in the tomato puree and spices to taste. Stir, cover, and simmer on low until noodles are ready. Meanwhile, cook the penne according to the package directions. Drain when finished. Preheat oven to 350°F. Layer ingredients in the casserole dish. Start with a really thin layer of the meat sauce on the bottom. Next add a layer of noodles. Add a layer of meat sauce. Sprinkle generously with the cheeses, mixing the Italian and mozarella. Sprinkle with oregano. Repeat, adding a layer of noodles, meat sauce, cheese, and oregano until your dish is full. Make sure the final layer of cheese is heavier. Bake in the oven on 350°F for 20-30 minutes, or until cheese is melted and bubbly. Once done, let sit for 10 minutes or so, otherwise it will fall apart when cut.

Cook the rotini according to the package directions. Drain when it is finished. Stir in the tomatoes, basil, oregano, and garlic powder. Pour half of the rotini into the pan, cover with ¾ of the mozzarella and ¼ of the Mexican cheese. Pour the remaining half and cover with the remaining cheese. Put it in the oven at 350° for about 10 minutes or until the cheese has melted.

Preheat oven to 350 F degrees. Butter an 8x8 baking dish and set aside. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly. Serve warm and enjoy!

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick. Pour over apples in pan, using a spoon or spatula to spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Serve warm or cooled, dusted with powdered sugar and (optional) drizzled with caramel sauce.

On a floured surface, roll the pizza dough out into an elongated rectangle. Sprinkle spices on the dough. Layer the ham, cheese, and pepperoni. Spread the sauce on top. Sprinkle mozzerella and parmesan cheese. Trifold the dough up and pin together with toothpicks. With a pastry brush, brush milk on top of the dough. Bake at 425° for 15 to 20 minutes or until golden brown.

Heat oven to 375°. Mix 1 cup mozzarella cheese, the spinach, corn, ricotta, and egg. Place about ½ cup mixture down the center of each tortilla. Roll tightly and arrange seam side down in a greased 9x13 inch baking dish. Mix tomatoes and basil together; spoon over the filled tortillas. Sprinkle with remaining mozzarella and parmesan. Bake for 30 minutes.

Add bratwurst and loosely chopped onion to a pan. Pour beer over the top and add enough water to cover the sausages. Cover the pan and simmer on low-medium heat for 30-45 minutes. Open the rolls and add a layer of cheddar cheese. Place the cooked bratwurst on top, and top with the remaining cheese. Serve warm.

Chop nuts (in a food processor) and mix well with the sugar. Add cinnamon, ginger, nutmeg, and allspice to taste. Layer a sheet of Fillo dough and coat with melted margarine. Repeat about 8-10 times. Then start the next roll. Once the Fillo dough and margarine are completed, put the nut mixture at one end of the dough, and cover ⅓ of the dough. Squeeze honey over all of it. Roll the dough into a long snake. Score the roll and brush the top with margarine. Bake at 350° for 45 - 60 minutes.

Get out the number of tortillas that you need. Place two slices of Colby Jack cheese down the center of the wrap. Layer the chicken, lettuce, bacon, and avocado slices in the wrap. Drizzle with the Honey Mustard. Roll wrap and serve.

Venison Prep

Preheat oven to 375°. Place bacon on a slotted baking pan and cook in the preheated oven until partially cooked, but still flexible (about 6-8 minutes). Brush venison tenderloins with olive oil and season with onion powder, salt, and pepper. Place tenderloin roasts side by side and wrap them together in partially cooked bacon. Place into a roasting pan. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145°F, about 35 minutes.

Sauce

While the roast is cooking, heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic until the mushrooms are soft (about 8-10 minutes). Pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Preheat oven to 350°F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast about 1 hour 15 minutes. Then pull out the lamb and add your breadcrumb topping, cook for another 20-30 minutes, until it reaches an internal temperature of 135°F for medium. Let rest 15 minutes before slicing.

Balsamic Reduction

In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar. Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon. Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month.

Lamb Chops

Place the oven on broil. Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil. Spread the chops out evenly on a broiling pan, making sure that they are not touching each other. Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up. Remove the chops from the oven and turn each one over. Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside. Remove from the oven and drizzle the balsamic glaze over the chops. Plate the chops as desired and drizzle additional balsamic glaze over them as desired.

Preheat oven to 425°. Mix the panko, garlic, parsely, rosemary, onion powder, and half the salt and pepper together. Stir in 2 Tbsp olive oil to hold the mixture together. Set aside. Season the lamb with the remaining salt and pepper. In a large skillet, heat the remaining tablespoon of oil until it just starts to smoke. Add the meat to the pan, browning on each side for 3-4 minutes. Remove the skillet. Cover the lamb with the Dijon, then press the panko mixture onto the mustard. Place the lamb on a rack in a roasting pan. Roast for 20-25 minutes for medium rare (130° on an instant read thermometer). Cover with foil and let the meat rest for 10 minutes before slicing.

Preheat oven to 375°F Coat 2 qt baking dish with cooking spray. Mix sour cream with a ½ cup of Parmesan, salt, pepper, oregano, basil, garlic powder and corn starch together. Cube the chicken and lay on the bottom of your baking dish. Layer the mozzarella cheese on top. Smother the chicken with the sour cream mixture. Top with ¼ cup remaining parmesan. Bake uncovered for 25-30 minutes until the chicken is cooked through. Serve chicken over rice.

Lay the chicken breast flat in a large casserole dish. Season with 1/4 tsp of each, salt, pepper and garlic powder. Spread 1-2 tbsp of honey mustard on top of each chicken breast to make a nice thick layer. Combine the chopped mushrooms, oil, and remaining salt, pepper, and garlic powder in a bowl and stir to coat. Then spread the mixture over the top of the chicken. Bake uncovered at 375˚F for about 30 minutes. Then remove the dish, crumble the bacon over the top then sprinkle cheese evenly over the dish and return to oven for 5-10 minutes, or until the chicken is cooked through.

Preheat oven to 375˚F. Lightly grease a 9x13 baking dish with cooking spray and set aside. In a large skillet set over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil. Add sliced mushrooms to the skillet; season with salt and pepper, and cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds or until fragrant. Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside. Return skillet to heat and add the rest of the butter and olive oil. Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning. Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned. Remove chicken breasts from skillet and arrange over mushrooms in the baking dish. Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced. Meanwhile, top the chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and finally, pour in the prepared chicken broth. Bake uncovered for 15 minutes, or until chicken is cooked through. Remove from oven. Garnish with fresh parsley and serve.

Preheat oven to 425°F. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 Tbs of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes around the chicken in the dish. Whisk together the balsamic vinegar, sugar and remaining garlic in a bowl to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat. Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil for 4-5 minutes, or until cheese is melted and golden. Garnish with fresh basil, and serve with rice or pasta drizzled with the pan juices.

Add pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir. Whisk together cream and corn starch and add to the slow cooker. Add chicken breasts and press down into the sauce. Cook on low for 4 hours — a fuller slow cooker will take longer to cook, so a larger one will cook faster. Stir in fresh basil and serve over pasta.

Cook the Chicken

Preheat oven 375° Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce

In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper. Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.

Marinade

Combine all ingredients Marinade chicken for at least 1hr

Sauce

Combine all ingredients

Cook chicken in olive oil. Cut into pieces and place on the bottom of a 9x13 pan. Combine cream of chicken soup and sour cream. Pour over chicken. In a separate bowl, combine crackers, poppy seeds, and butter. Sprinkle on top of chicken mixture. Bake at 350° for 30 min.

Preheat the oven to 325°F. Spray a 9x13 pan with cooking spray. In a bowl with your mixer, mix together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup of each type of cheese. In a second bowl, toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. Spread about half the remaining enchilada sauce on the bottom of the baking pan. Spoon the filling into tortilla roll, and place seam down. Pour the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cook for 20-25 minutes or until bubbling.

Cut the chicken into 1 inch cubes and set aside. In a small bowl, whisk together cornstarch and ¼ cup of water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey, 1 cup of water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of the spoon, about 2 minutes. Let cool to room temperature. In a gallon size ziploc bag, combine the teriyaki marinade,chicken, and veggies; marinate for at least 2 hours or overnight, turning the bag occassionally. Preheat grill to medium high heat. Thread chicken and veggies onto skewers. Put skewers on the grill and cook until golden brown and cooked through, about 3-4 minutes per side. Garnish with sesame seeds and serve immediately.

Cut the chicken into bite sized pieces and saute them. Put some olive oil in a fry pan and heat over medium heat. Place the tortilla in the pan. Sprinkle with cheddar and mozzerella cheese. When the cheese has begun to melt, add the chicken and peppers, and top with more cheese. When that has warmed through fold the toritilla in half and allow it to finish browning.

Season chicken with salt and pepper, then dust with flour. Add vegetable oil to saute pan and heat over medium-high heat. Saute for 2 to 3 minutes on one side, flip and saute 1 to 2 minutes on the other side with the pan covered. Transfer chicken to a warm plate and pour off fat from the pan. Deglaze pan with the wine. Add garlic. Cook until garlic is slightly brown and liquid is nearly gone. Add broth, lemon juice, capers, and parsley. Return chicken to pan and cook on each side for one minute. Plate the chicken, pour sauce over the chicken, and top with a slice of lemon.

Mix ingredients together. Separate 8 oz Pillsbury crescent rolls into four rectangles (seal perforations). Spoon ½ cup chicken mixture into center rectangle. Pull four corners to center and seal. Spray the tops and sprinkle with Italian bread crumbs. Bake on ungreased cookie sheet at 350°F for 20-25 minutes.

Saute chicken in olive oil. Shred into pieces and place on the bottom of a greased 7x11 or 9x9 pan. Add the spaghetti sauce and mix with the chicken. Top with the cheeses until all the chicken is covered. In a small bowl, mix the breadcrumbs, herbs, and a dash of salt and pepper together. Sprinkle the seasoned breadcrumbs on top. Bake at 350° for 20-25 minutes or until golden on top and bubbling on the sides. Serve over a bed of spaghetti.

Cook the buffalo chicken according to the package directions. Then cut down into bite sized pieces. Serve the ingredients of the wraps buffet style, so everyone can make their own as they'd like.

Slice goat cheese into thin strips. Pound out your chicken breasts to ¼-½ inch thick. Lay goat cheese in the center of each piece of chicken and sprinkle basil, thyme, and black pepper evenly over each. Using toothpicks to secure, fold the chicken up and wrap in bacon. Preheat oven to 375°. Heat oil in a skillet. Place chicken in skillet and cover for 5 minutes. Rotate and brown on all sides. Transfer skillet to oven and bake for 15 minutes.

Cook broccoli. Saute chicken in oil until cooked. Arrange the broccoli on the bottom of a 9x13 casserole dish. Next layer the chicken on top. Combine the soup, sour cream, lemon juice, and curry powder. Pour over the chicken layer. Sprinkle the cheese and then bread crumbs on top. Bake uncovered at 350°F for 25-30 minutes or until browned on top.

Add the ground beef to a skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once the beef is cooked through, remove from the heat, drain the fat and stir in the black beans and corn. Pour ½ cup of Enchilada sauce in the bottom of the prepared baking dish. Pour ½ cup of enchilada sauce into the beef mixture. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them. Divide the beef mixture in half, and add half of it to the top the tortillas in the pan. Spread the refried beans on top of the beef mixture. Top with 1 cup of cheese. Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining beef mixture and 2 cups colby jack cheese. Bake uncovered for 20 minutes or until the cheese is bubbly.

In a skillet over medium heat, brown the ground beef with the garlic until the meat is fully cooked. Drain any excess fat. In a small bowl, mix together the cream of mushroom soup, milk, salt, pepper, and paprika. Layer half of the potatoes in the bottom of a slow cooker. Top with half of the meat mixture, half of the soup mixture, and half of the peas. Repeat the layers with the remaining potatoes, meat, soup mixture, and peas. Cover and cook on low for 5-6 hours or until the potatoes are tender. Sprinkle 1 cup shredded cheese over the casserole and cook covered for an additional 20 minutes or until the cheese is melted. Save the additional ½ cup of cheese to sprinkle on top of each plate after dishing up. Garnish with remaining cheese and chopped parsley.

Bring steaks to room temperature. Place 10 to 12 inch cast iron skillet in oven and heat to 500°F. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with salt and pepper. Immediately place steak in the middle of the hot, dry pan. Cook for 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight in the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare, if you prefer medium add another minute to both oven turns). Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve.

In skillet, cook the beef until brown. Drain the fat and then add the seasoning packet and water. Stir and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add ingredients as desired to build the taco

Cook the ground beef. Layer the ingredients in a 2 quart casserole dish in the following order: beef, beef gravy, vegetables, mashed potatoes, and Mexican cheese blend. Microwave for 5 to 10 minutes or until hot in the center.

Put all of the ingredients into a bowl, mix by hand, and then shape into balls. Cook in the microwave for 5-6 minutes Cover the bottom of the crockpot with Prego sauce and add the meatballs. Cover the meatballs with more sauce. Put the crockpot on low and cook for 6 to 8 hours.

Mix well and press into patties.

Put the carrots and onions on the bottom of the slow cooker and put the corned beef on top. Add the apple juice and water along with the spice packet. (If you have a large crockpot add the apple juice and water at the 2:1 ratio until the corned beef is covered). Cook on low for 6 to 8 hours - until the beef is tender.

Remove any fat and gristle from the roast and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Stir the flour into the juices on the empty side of the pan. Pour in the beef broth and bring to a boil, stirring constantly. Lower the heat and stir in the mustard. Cover and simmer for 1 hour or until the meat is tender. About 5 minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Serve over egg noodles.

Put all of the ingredients in the crockpot on low heat overnight with enough water to cover everything. The next morning, stir briefly and set on low heat for another 8 hours. Before serving shred the beef.

Place the roast on the bottom of the slow cooker. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.

Sauté garlic in margarine for about 1 minute. Add chicken broth and bring to a boil over medium heat. Stirring occasionally. Stir in cream and tomatoes; bring to a boil and stir for 1 minute. Reduce heat to low: add parmesan cheese, basil, and pepper. Stir sauce and cook until heated through and thickened (about 5 minutes). Serve by pouring the sauce over chicken or pasta.

Combine lime juice, brown sugar, vegetable oil, and Worcestershire in a small bowl. Whisk together. Pour into a large sealable plastic bag and add steak to the marinade. Work marinade into the meat until all surfaces of the steak are covered. Remove steak from marinade and discard the marinade. Sprinkle the chopped garlic evenly on the outside of the steak and season lightly with salt and pepper.

Combine all ingredients with meat. Let steak marinate at least 12 hours.

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of onions in a 1 q 1/2 quart casserole dish. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Preheat oven to 400°. In a small bowl whisk together olive oil, garlic, and Italian seasoning (if possible let rest 5-10 minutes to allow flabors to infuse into oil). Place the zucchini and squash in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle parmesan over the top of each. Roast in preheated oven 25-30 minutes until veggies are tender and parmesan is golden brown. Serve warm.

Place carrots in a sauce pot with salt to taste. Bring to a boil and cook the carrots until they are soft when you pierce them with a fork. Drain the carrots well and add the softened butter to the carrots along with the milk. Mash the carrots with milk, and add in the brown sugar, some pepper, and the cinnamon. Spray a baking dish with cooking spray and add the carrot mixture. Top with the Ritz crackers. Bake at 350°F for about 20 minutes, or until the crackers are golden brown.

Poke several holes in the potatoes and bake in the microwave for 2 to 3 minutes on each side. Cut in half and garnish with your desired toppings.

Preheat oven to 400°. Peel the potatoes and chop into 1 inch squares. Toss in olive oil and seasonings. Bake on baking sheet for 30-40 minutes or until golden brown.

Pierce the potatoes Cook them in the microwave (flipping half way through) for 6-7 minutes or until soft all the way through. Cut the potatoes in half length-wise. Then cut them into squares, just down to the skin - not all the way through. Season with butter, parmesan, cheddar, mozzarella, and Lawry's seasoned salt to taste. Place in the oven on an aluminum foil-lined pan and broil for 10-15 minutes.

Boil the potatoes until soft. Whip the potatoes. While whipping, add in the sour cream and cream cheese until smooth. Pour the whipped potatoes into a 2½ quart dish. Slice the butter over the potatoes. Sprinkle the seasoned salt on top. Put in the oven at 350° for 20-25 minutes.

Preheat the oven to 425°F. In a gallon size ziploc bag, combine all of the ingredients. Close the bag and mix/shake the ingredients to combine well. Pour the potatoes into a 13x9 inch baking or roasting pan. Bake, stirring occasionally, 35 minutes or until the potatoes are tender and golden brown.

Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot. Add butter, garlic, parsley, salt, and pepper to taste. Gently combine so that all of the potatoes are evenly cooked.

Mix the lime jello, water, and fruit cocktail together and refrigerate for 2 hours. Beat the cream cheese into the partially set jello. Then add the cool whip. Mix it together, slowly. Fold in the pinapples. Pour into mold and refrigerate to set.

Dissolve jello mixes in the boiling water then add the marshmellows. Put in the refrigerator until it starts to jell. While it's jelling, soften 6 oz cream cheese and mix with a large can of crushed pinapple. Put in a bowl and set aside. When the jello has jelled beat with electric beaters until foamy. Then add the pinapple, cream cheese, and cool whip. Put in mold and let set in the refrigerator.

Combine the melted margarine and garlic powder. Then brush it onto the top of the bread. Sprinkle the Italian seasoning. Finish by sprinkling both types of cheeses on top. Put the bread slices on a cookie sheet and place in the oven at 350°F for 5 to 10 minutes or until the cheese has melted.

Mix the yeast, salt, sugar, and olive oil with the water in a 5 quart bowl. Mix in the flour without kneading, using a spoon or 14 cup food processor with dough attachment. (If using a spoon, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight) and allow to rise and collapse or until it flattens on top (approximately 2 hours) at room temperature. Dough can be used immediately, but is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Dissolve cube in water, add vegetables, and seasonings. Cover and simmer for 10 minutes. Do not drain. In a separate pot make the white sauce by melting the butter and then adding the flour and milk. Add cheese and stir until it has melted in the sauce. Add chicken and the undrained vegetables. Heat together. Do not boil.

Hard boil the eggs. Peel the shells off the eggs and put the peeled eggs in a bowl. With a fork, crush the eggs. Add the remaining ingredients to the bowl of eggs, and mix well. Refrigerate until ready to use.

Slice the strawberries into bite size pieces and cut the grapes in half. Layer the salad ingredients into a bowl. Squeeze and strain strawberries. Use the juice to cover the salad.