PICNIC cookbook: Recipes for Dining Well in the Great Outdoors

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Contents Grilled Portobello with Basil Mayonnaise Sandwich........................................................................................................ 6 Authentic German Potato Salad....................................................................................................................................... 7 Chef John's Buttermilk Fried Chicken............................................................................................................................... 7 Absolutely Fabulous Greek/House Dressing .................................................................................................................... 9 Leslie's Salty Grilled Potatoes........................................................................................................................................... 9 Three Bean Salad ............................................................................................................................................................ 10 Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette ............................................. 11 Chi Chi Dango Mochi ...................................................................................................................................................... 11 Huckleberry Crisp ........................................................................................................................................................... 12 Spicy Watermelon .......................................................................................................................................................... 13 Vinagrete (Brazilian Tomato Slaw) ................................................................................................................................. 14 Best Tomato Pie.............................................................................................................................................................. 14 Chicken Hurry ................................................................................................................................................................. 15 Fresh Fruit Frangipane Tart ............................................................................................................................................ 16 Marinated Beet Salad ..................................................................................................................................................... 17 Macaroni and Cheese Salad ........................................................................................................................................... 18 Adult Watermelon for BBQ's .......................................................................................................................................... 19 Easy Asian Pasta Salad.................................................................................................................................................... 19 Sun-Dried Tomato Basil Orzo ......................................................................................................................................... 20 Fresh Dill Pasta Salad...................................................................................................................................................... 21 Macaroni Salad with Peas .............................................................................................................................................. 22 Creamy Orange Cake ...................................................................................................................................................... 22 Sugar Snap! Pickled Peas ................................................................................................................................................ 23 Picnic Marinated Summer Slaw...................................................................................................................................... 24 Watermelon Lime Agua Fresca ...................................................................................................................................... 25 Hillshire Farm Smoked Sausage and Brussels Sprout Salad ........................................................................................... 25 Kohlrabi Slaw .................................................................................................................................................................. 26 Bow-Tie Pasta Salad........................................................................................................................................................ 27 Momma's Wine Cake...................................................................................................................................................... 28 Healthier Carrot Cake III ................................................................................................................................................. 28 Dot's Ham, Cabbage, and Potatoes ................................................................................................................................ 29 Empanadas de Pollo (Easy Chicken Empanadas)............................................................................................................ 30 Ozarks Potato Salad........................................................................................................................................................ 31 Muffuletta Pinwheels ..................................................................................................................................................... 32 Zucchini Pie Bars............................................................................................................................................................. 32 The BEST Macaroni Salad You Will EVER Have!! ............................................................................................................ 33 Panini Sandwiches .......................................................................................................................................................... 34 Italian Tuna Spread......................................................................................................................................................... 35 Arugula and Strawberry Salad with Feta Cheese ........................................................................................................... 36 Ima's Potato Salad .......................................................................................................................................................... 36 Claremont Salad ............................................................................................................................................................. 37 Cherry Cheesecake Brownies ......................................................................................................................................... 38 Mediterranean Three Bean Salad................................................................................................................................... 39 Esquites (Mexican Elotes Salad) ..................................................................................................................................... 39 Chef John's Salami Bread................................................................................................................................................ 40 Old Fashioned Potato Salad............................................................................................................................................ 41 Chunky Cheesecake Brownies ........................................................................................................................................ 42 Classic Macaroni Salad ................................................................................................................................................... 43 Watermelon and Strawberry Lemonade........................................................................................................................ 44 Triple Dipped Fried Chicken ........................................................................................................................................... 44 White Texas Sheet Cake ................................................................................................................................................. 45 Picnic Baked Bean Casserole .......................................................................................................................................... 46 Best Brownies ................................................................................................................................................................. 47 Delicious Egg Salad for Sandwiches................................................................................................................................ 48 Marinated Cucumber, Onion, and Tomato Salad........................................................................................................... 48 Crisp Pickled Green Beans .............................................................................................................................................. 49 Triple Dipped Fried Chicken ........................................................................................................................................... 50 Kristen's Bacon Ranch Potato Salad ............................................................................................................................... 51

Grilled Potato Salad ........................................................................................................................................................ 51 Slow Cooker German Potato Salad................................................................................................................................. 52 Lemon Zucchini Bars....................................................................................................................................................... 53 Homestyle Potato Chips ................................................................................................................................................. 54 Banh Mi .......................................................................................................................................................................... 54 Old Fashioned Macaroni Salad ....................................................................................................................................... 55 Smoked Eggs................................................................................................................................................................... 56 Cauliflower Salad ............................................................................................................................................................ 57 Lime Bars ........................................................................................................................................................................ 57 Yia Yia's Tzatziki Sauce.................................................................................................................................................... 58 Taco in a Bag................................................................................................................................................................... 59 Cream Cheese Banana Bread ......................................................................................................................................... 60 Copper Penny ................................................................................................................................................................. 61 Picnic Potato Salad with No Mayonnaise....................................................................................................................... 61 Amazing Cucumber Basil Salad....................................................................................................................................... 62 Milly's Oatmeal Brownies............................................................................................................................................... 63 Sweet Potato Potato Salad ............................................................................................................................................. 64 A Southern Fried Chicken ............................................................................................................................................... 65 Slow Cooker Baked Beans Using Canned Beans............................................................................................................. 65 Belle's Hamburger Buns ................................................................................................................................................. 66 Sheboygan Grilled Brats ................................................................................................................................................. 67 Old-Fashioned Three Bean Salad.................................................................................................................................... 68 Shrimp Pasta Salad with Italian Dressing ....................................................................................................................... 69 Egg Salad with Celery...................................................................................................................................................... 69 Easy Corn Salad - Great Side for BBQs............................................................................................................................ 70 Better Peanut Butter Sandwich...................................................................................................................................... 71 Amy's Delicious Turkey Burgers ..................................................................................................................................... 71 Grilled Chicken Breasts with Fresh Strawberry Salsa ..................................................................................................... 72 Broccoli Salad with Bacon .............................................................................................................................................. 73 Jamaican Jerk Dry Rub .................................................................................................................................................... 73 Orzo and Shrimp Salad with Asparagus.......................................................................................................................... 74 Blue Cheese and Dried Cranberry Tossed Salad............................................................................................................. 75 Sweet Barbeque Beans................................................................................................................................................... 76 Gourmet Chicken Sandwich ........................................................................................................................................... 76 Ground Chicken Taco Burgers ........................................................................................................................................ 77 Scrumptious Frosted Fudgy Brownies ............................................................................................................................ 78 Adobo Chicken with Ginger............................................................................................................................................ 79 Chicken Fajita Marinade................................................................................................................................................. 80 Quick Edamame Salad .................................................................................................................................................... 81 Sweet Restaurant Slaw................................................................................................................................................... 81 Potato Salad.................................................................................................................................................................... 82 Simple Grilled Lamb Chops............................................................................................................................................. 83 The Ultimate Berry Crumble........................................................................................................................................... 83 Southern-Style Buttermilk Fried Chicken ....................................................................................................................... 85 Deep South Fried Chicken .............................................................................................................................................. 86 Virgin Strawberry Daiquiri .............................................................................................................................................. 86 Blackberry Upside Down Cake........................................................................................................................................ 87 Grilled Bison Burgers ...................................................................................................................................................... 88 Simple Lemon Cake ........................................................................................................................................................ 89 Apple and Zucchini Salad................................................................................................................................................ 90 Ham Salad Spread........................................................................................................................................................... 90 Calico Beans.................................................................................................................................................................... 91 Strawberry Cheesecake Icebox Cake.............................................................................................................................. 92 Cast Iron Cornbread ....................................................................................................................................................... 92 Sesame Pasta Chicken Salad........................................................................................................................................... 93 Pickled Red Beet Eggs..................................................................................................................................................... 94 Oven-Fried Catfish.......................................................................................................................................................... 95 Zucchini Walnut Carrot Cake .......................................................................................................................................... 96 The Best Cherry Pie ........................................................................................................................................................ 97 Marinated Green Beans with Olives, Tomatoes, and Feta............................................................................................. 97 Greek Yogurt Chicken Salad ........................................................................................................................................... 98

Big Smokey Burgers ........................................................................................................................................................ 99 Macaroni Salad with Pickles ......................................................................................................................................... 100 Cucumber Salad With Thai Sweet Chili Vinaigrette...................................................................................................... 101 Beer Lime Grilled Chicken............................................................................................................................................. 101 Tarte aux Moutarde (French Tomato and Mustard Pie) .............................................................................................. 102 Smoked Asparagus ....................................................................................................................................................... 103 All-American Loaded Baked Potato Salad .................................................................................................................... 103 Rice Salad...................................................................................................................................................................... 104 Rollkuchen (Mennonite Fritters) .................................................................................................................................. 105 Summer Pasta with Tomatoes, Fresh Basil, and Bacon................................................................................................ 106 Israeli Couscous Salad................................................................................................................................................... 107 Sufferin' Succotash Salad.............................................................................................................................................. 108 Bree's Chicken Salad..................................................................................................................................................... 108 Baked Corn II ................................................................................................................................................................ 109 Gluten-Free Crescent Rolls ........................................................................................................................................... 110 Zesty Southern Pasta and Bean Salad .......................................................................................................................... 111 Cauliflower Salad with Cheddar and Bacon ................................................................................................................. 112 Apple Water.................................................................................................................................................................. 112 Broccoli Pasta Salad...................................................................................................................................................... 113 Avocado Watermelon Salad ......................................................................................................................................... 114 Old Fashioned Pea Salad .............................................................................................................................................. 114 Easy Tuna Pasta Salad................................................................................................................................................... 115 Blueberry Buckle Pull-Apart Bread ............................................................................................................................... 116 Dijon Chicken Salad ...................................................................................................................................................... 117 Fruit Galore Sponge Cake ............................................................................................................................................. 118 Killer Bacon-Cheese Dogs ............................................................................................................................................. 118 Tamarind Agua Fresca .................................................................................................................................................. 119 Oat-Free and Gluten-Free Granola Bars (Clean Eating) ............................................................................................... 119 Creamy German Coleslaw ............................................................................................................................................ 121 Awesome Summer Watermelon Salad......................................................................................................................... 121 Sweet, Hot Mustard Slaw ............................................................................................................................................. 122 Barbeque Potato Salad ................................................................................................................................................. 123

Grilled Portobello with Basil Mayonnaise Sandwich Prep: 10 mins Cook: 10 mins Additional: 5 mins Total: 25 mins Servings: 6 Yield: 6 sandwiches Ingredients • ⅓ cup balsamic vinegar • ¼ cup olive oil • 1 tablespoon minced garlic • 6 mushrooms portobello mushroom caps • ½ cup mayonnaise • 1 tablespoon Dijon mustard • 1 teaspoon lemon juice • 2 tablespoons chopped fresh basil • 6 eaches kaiser rolls, split, toasted

• 1 tablespoon butter • 6 leaves lettuce • 6 medium whole (2-3/5" dia) (blank)s tomato slices Directions Step 1 Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl. Step 2 Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes. Step 3 Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side. Step 4 Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches. Nutrition Facts Per Serving: 411.9 calories; protein 8.3g 17% DV; carbohydrates 35.6g 12% DV; fat 27.7g 43% DV; cholesterol 12.1mg 4% DV; sodium 417.4mg 17% DV.

Authentic German Potato Salad Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 4 Yield: 4 servings Ingredients • 3 cups diced peeled potatoes • 4 slices bacon • 1 small onion, diced • ¼ cup white vinegar • 2 tablespoons water • 3 tablespoons white sugar • 1 teaspoon salt • ⅛ teaspoon ground black pepper

• 1 tablespoon chopped fresh parsley Directions Step 1 Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Step 2 Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Step 3 Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm. Nutrition Facts Per Serving: 182.9 calories; protein 5.4g 11% DV; carbohydrates 32.2g 10% DV; fat 3.9g 6% DV; cholesterol 9.9mg 3% DV; sodium 796mg 32% DV.

Chef John's Buttermilk Fried Chicken Prep: 10 mins Cook: 25 mins Additional: 6 hrs 10 mins Total: 6 hrs 45 mins Servings: 4 Yield: 4 Servings Ingredients • 1 (3 1/2) pound chicken, cut into 8 pieces • 1 teaspoon black pepper • 1 teaspoon salt • 1 teaspoon paprika • ¼ teaspoon dried rosemary • ¼ teaspoon ground thyme • ¼ teaspoon dried oregano • ¼ teaspoon dried sage • ½ teaspoon white pepper • ¼ teaspoon cayenne pepper

• 2 cups buttermilk For the seasoned flour: • 2 cups flour • 1 teaspoon salt • ½ teaspoon paprika • ½ teaspoon cayenne pepper • ½ teaspoon garlic powder • ½ teaspoon white pepper • ½ teaspoon onion powder • 2 ½ quarts peanut oil for frying Directions Step 1 Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Step 2 Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. Step 3 Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Step 4 Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Step 5 Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes. Step 6 Turn chicken pieces and cook for another 10-15 minutes. Step 7 Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving. Cook's Note: The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes. Nutrition Facts

Per Serving: 1261.6 calories; protein 66g 132% DV; carbohydrates 55.7g 18% DV; fat 85g 131% DV; cholesterol 179mg 60% DV; sodium 1443.2mg 58% DV.

Absolutely Fabulous Greek/House Dressing Prep: 10 mins Total: 10 mins Servings: 120 Yield: 3 3/4 quarts Ingredients • 1 ½ quarts olive oil • ⅓ cup garlic powder • ⅓ cup dried oregano • ⅓ cup dried basil • ¼ cup pepper • ¼ cup salt • ¼ cup onion powder • ¼ cup Dijon-style mustard • 2 quarts red wine vinegar Directions Step 1 In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature. Nutrition Facts Per Serving: 104.2 calories; protein 0.2g; carbohydrates 2.1g 1% DV; fat 10.8g 17% DV; cholesterolmg; sodium 13.1mg 1% DV.

Leslie's Salty Grilled Potatoes Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Servings: 4 Yield: 4 servings Ingredients • 4 medium potatoes

• 4 tablespoons butter, softened • 4 tablespoons coarse salt • 2 tablespoons garlic powder • 1 tablespoon pepper • 2 tablespoons Italian seasoning Directions Step 1 Preheat an outdoor grill for medium-low heat. Step 2 Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times. Step 3 Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings. Nutrition Facts Per Serving: 290.6 calories; protein 5.5g 11% DV; carbohydrates 42.7g 14% DV; fat 12g 19% DV; cholesterol 30.5mg 10% DV; sodium 5376.7mg 215% DV.

Three Bean Salad Servings: 16 Yield: 16 servings Ingredients • 1 (15 ounce) can green beans • 1 pound wax beans • 1 (15 ounce) can kidney beans, drained and rinsed • 1 onion, sliced into thin rings • ¾ cup white sugar • ⅔ cup distilled white vinegar • ⅓ cup vegetable oil • ½ teaspoon salt • ½ teaspoon ground black pepper • ½ teaspoon celery seed Directions Step 1 Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar,

vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours. Nutrition Facts Per Serving: 111.5 calories; protein 2g 4% DV; carbohydrates 15.9g 5% DV; fat 4.7g 7% DV; cholesterolmg; sodium 298.6mg 12% DV.

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette Prep: 30 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients • 2 large cucumbers, diced • 1 zucchini, diced • ½ red onion, thinly sliced • 3 large tomatoes, diced • 1 cup chopped black olives • 2 tablespoons chopped fresh basil • 2 teaspoons fresh thyme leaves • 3 tablespoons red wine vinegar • 1 tablespoon balsamic vinegar • 1 ½ teaspoons lemon zest • ½ lemon, juiced • 1 ¼ teaspoons kosher salt, or to taste • ½ teaspoon white sugar • ¼ teaspoon freshly ground black pepper • ½ cup extra-virgin olive oil Directions Step 1 In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt,

sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve. Nutrition Facts Per Serving: 241.6 calories; protein 2.2g 4% DV; carbohydrates 12.2g 4% DV; fat 21.6g 33% DV; cholesterolmg; sodium 617.7mg 25% DV.

Chi Chi Dango Mochi Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 36 Yield: 1 - 9x13 inch pan Ingredients • 1 pound mochiko (glutinous rice flour) • 2 ½ cups white sugar • 1 teaspoon baking powder • 2 cups water • 1 teaspoon vanilla extract • 1 (14 ounce) can coconut milk • ¼ teaspoon red food color • 1 ½ cups potato starch Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. Step 2 In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Step 3 Cover the pan with foil and bake for 1 hour. Allow to cool completely. Step 4 Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives. Nutrition Facts

Per Serving: 140.7 calories; protein 1g 2% DV; carbohydrates 29g 9% DV; fat 2.5g 4% DV; cholesterolmg; sodium 11.8mg 1% DV.

Huckleberry Crisp Prep: 10 mins Cook: 30 mins Additional: 15 mins Total: 55 mins Servings: 12 Yield: 1 9x13-inch baking pan Ingredients Filling: • 6 cups huckleberries • ½ teaspoon lemon juice • 1 cup white sugar • ½ cup cornstarch • 1 teaspoon ground cinnamon, or to taste Crisp: • 1 ⅓ cups brown sugar • 1 cup all-purpose flour • 1 cup rolled oats • 1 ½ teaspoons ground nutmeg • 1 ½ teaspoons ground cinnamon • ⅔ cup melted butter Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan. Step 2 Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan. Step 3 Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries. Step 4 Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving. Nutrition Facts Per Serving:

377.6 calories; protein 2.7g 5% DV; carbohydrates 69.4g 22% DV; fat 11.2g 17% DV; cholesterol 27.1mg 9% DV; sodium 85.3mg 3% DV.

Spicy Watermelon Prep: 10 mins Total: 10 mins Servings: 2 Yield: 2 servings Ingredients • ¼ teaspoon ground cumin • ¼ teaspoon ground coriander • ¼ teaspoon chili powder • ¼ teaspoon salt • ⅛ teaspoon cayenne pepper • 2 cups cubed seeded watermelon • ½ lime, juiced Directions Step 1 Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl. Step 2 Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon. Nutrition Facts Per Serving: 51.5 calories; protein 1.1g 2% DV; carbohydrates 12.8g 4% DV; fat 0.4g 1% DV; cholesterolmg; sodium 296.3mg 12% DV.

Vinagrete (Brazilian Tomato Slaw) Prep: 35 mins Additional: 3 hrs Total: 3 hrs 35 mins Servings:8 Yield: 8 servings Ingredients • 5 eaches tomatoes, diced • ½ English cucumber, quartered and thinly sliced • 1 red bell pepper, seeded and diced • ½ cup diced onion • ½ cup finely chopped fresh parsley

• ¼ cup lime juice • ¼ cup olive oil • ¼ cup diced green onions • ¼ cup finely chopped fresh cilantro • 2 tablespoons cider vinegar • 1 pinch salt and ground black pepper to taste Directions Step 1 Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours. Nutrition Facts Per Serving: 93.2 calories; protein 1.4g 3% DV; carbohydrates 7.3g 2% DV; fat 7.1g 11% DV; cholesterolmg; sodium 29.1mg 1% DV.

Best Tomato Pie Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 4 Yield: 1 9-inch pie Ingredients • 1 (9 inch) refrigerated pie crust (such as Pillsbury) • 1 ½ cups shredded mozzarella cheese, divided • 5 eaches Roma tomatoes, or more to taste, cut into wedges • 1 cup loosely packed basil leaves, coarsely chopped • 2 cloves garlic, minced • ½ cup fat-free mayonnaise • ¼ cup grated Parmesan cheese • ⅛ teaspoon ground white pepper • 8 eaches whole basil leaves Directions Step 1 Preheat the oven to 450 degrees F (230 degrees C). Step 2 Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil. Step 3

Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C). Step 4 Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top. Step 5 Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust. Step 6 Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm. Nutrition Facts Per Serving: 415 calories; protein 18.8g 38% DV; carbohydrates 34g 11% DV; fat 23.9g 37% DV; cholesterol 31.5mg 11% DV; sodium 790.5mg 32% DV.

Chicken Hurry Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 6 Yield: 6 servings Ingredients • 1 (3 pound) whole chicken, cut into pieces • ½ cup ketchup • ¼ cup water • ¼ cup packed brown sugar • 1 (1 ounce) package dry onion soup mix Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish. Step 3 In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.

Step 4 Cover dish and bake in the preheated oven for 1 hour. Nutrition Facts Per Serving: 554.7 calories; protein 42.9g 86% DV; carbohydrates 16.9g 6% DV; fat 34.3g 53% DV; cholesterol 170.3mg 57% DV; sodium 796.9mg 32% DV.

Fresh Fruit Frangipane Tart Prep: 30 mins Cook: 45 mins Additional: 40 mins Total: 1 hr 55 mins Servings: 8 Yield: 8 servings Ingredients For the Tart: • 3 small (blank)s puff pastry rectangles • For the Filling: • 1 ½ tablespoons butter, softened • ⅓ cup white sugar • 1 tablespoon white sugar • 1 large egg • ¾ cup almond flour • ¼ teaspoon fine salt • ⅛ teaspoon vanilla extract • ¼ teaspoon almond extract • 3 eaches pluots, or to taste For the Glaze: • 3 tablespoons apricot jam • 2 teaspoons water Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed. Step 3

Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border. Step 4 Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling. Step 5 Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling. Step 6 Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes. Step 7 Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart. Tips Chef's Notes: Feel free to substitute puff pastry with pie dough. Use any stone fruit you prefer. Very finely ground blanched almonds can be substituted for the almond flour if desired. Nutrition Facts Per Serving: 396.6 calories; protein 6.6g 13% DV; carbohydrates 39.2g 13% DV; fat 24.6g 38% DV; cholesterol 29mg 10% DV; sodium 204.3mg 8% DV.

Marinated Beet Salad Prep: 10 mins Cook: 10 mins Additional: 4 hrs Total: 4 hrs 20 mins Servings: 4 Yield: 4 servings Ingredients

• 1 (16 ounce) can whole beets • ¼ cup white sugar • 1 teaspoon prepared mustard • ¼ cup white wine vinegar • ¼ cup diced red onion Directions Step 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. Step 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool. Step 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature. Nutrition Facts Per Serving: 88.5 calories; protein 1.2g 2% DV; carbohydrates 21.7g 7% DV; fat 0.2g; cholesterolmg; sodium 236.3mg 10% DV.

Macaroni and Cheese Salad Prep: 20 mins Cook: 15 mins Additional: 50 mins Total: 1 hr 25 mins Servings: 6 Yield: 6 servings Ingredients • 1 ½ cups macaroni • 2 tablespoons cider vinegar • 1 cup shredded Cheddar cheese • ½ cup chopped green bell pepper • ¼ cup chopped celery • 3 tablespoons thinly sliced green onion • 8 eaches cherry tomatoes • 1 cup mayonnaise • salt and pepper to taste • ¼ teaspoon Beau Monde ™ seasoning Directions Step 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Step 2 In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled. Nutrition Facts Per Serving: 446.6 calories; protein 8.8g 18% DV; carbohydrates 23g 7% DV; fat 35.9g 55% DV; cholesterol 33.7mg 11% DV; sodium 354.2mg 14% DV.

Adult Watermelon for BBQ's Prep: 2 mins Additional: 3 hrs Total: 3 hrs 2 mins Servings: 12 Yield: 12 servings Ingredients • 1 seedless watermelon • 1 ½ cups rum, or as needed Directions Step 1 Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole. Step 2 Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving. Nutrition Facts Per Serving: 176.7 calories; protein 2.3g 5% DV; carbohydrates 28.3g 9% DV; fat 0.6g 1% DV; cholesterolmg; sodium 4mg.

Easy Asian Pasta Salad

Prep: 15 mins Cook: 10 mins Additional: 30 mins Total: 55 mins Servings: 4 Yield: 4 servings Ingredients • 1 (8 ounce) package spaghetti • 1 teaspoon olive oil • 6 tablespoons soy sauce • ¼ cup white sugar • 3 tablespoons rice vinegar • 1 tablespoon toasted sesame seeds • 2 teaspoons sweet chili sauce • 1 teaspoon sesame oil • 2 eaches green onions, chopped • 1 red bell pepper, chopped • 1 cup sugar snap peas Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil. Step 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving. Nutrition Facts Per Serving: 340.4 calories; protein 10.7g 21% DV; carbohydrates 63.9g 21% DV; fat 4.5g 7% DV; cholesterolmg; sodium 1387.2mg 56% DV.

Sun-Dried Tomato Basil Orzo Prep: 15 mins Cook: 8 mins Total: 23 mins Servings: 8 Yield: 8 servings Ingredients • 2 cups uncooked orzo pasta • ½ cup chopped fresh basil leaves • ⅓ cup chopped oil-packed sun-dried tomatoes

• 2 tablespoons olive oil • ¾ cup grated Parmesan cheese • ½ teaspoon salt • ½ teaspoon ground black pepper Directions Step 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. Step 2 Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled. Nutrition Facts Per Serving: 254.8 calories; protein 10g 20% DV; carbohydrates 38.8g 13% DV; fat 6.9g 11% DV; cholesterol 6.6mg 2% DV; sodium 274.9mg 11% DV.

Fresh Dill Pasta Salad Prep: 10 mins Cook: 10 mins Additional: 2 hrs Total: 2 hrs 20 mins Servings: 12 Yield: 6 cups Ingredients • 1 (8 ounce) package seashell pasta • 1 cup mayonnaise • ¼ cup sour cream • 1 ½ tablespoons lemon juice • 1 ½ tablespoons Dijon mustard • ¼ cup chopped fresh dill weed • ¼ teaspoon ground black pepper • 2 (4 ounce) cans small shrimp, drained • ½ cup chopped celery • ½ cup chopped seeded cucumber • 2 medium whole (2-3/5" dia) (blank)s tomatoes, diced • 3 tablespoons minced shallot • 1 pinch salt to taste Directions Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool. Step 2 In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving. Nutrition Facts Per Serving: 241.1 calories; protein 7.5g 15% DV; carbohydrates 16.8g 5% DV; fat 16.4g 25% DV; cholesterol 41.4mg 14% DV; sodium 192mg 8% DV.

Macaroni Salad with Peas Prep: 15 mins Cook: 15 mins Additional: 2 hrs Total: 2 hrs 30 mins Servings: 8 Yield: 8 servings Ingredients • 1 (8 ounce) package elbow macaroni • 4 eaches whole green onions, thinly sliced • 2 stalks celery, diced • ½ large red bell pepper, diced • ⅓ cup frozen petite peas, thawed • 1 tablespoon minced fresh parsley, or to taste Dressing: • ⅓ cup mayonnaise • 3 tablespoons sour cream, or more to taste • 2 tablespoons cider vinegar • 2 teaspoons white sugar • 2 teaspoons dry mustard • 1 pinch salt and freshly ground black pepper to taste Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl. Step 2 Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.

Step 3 Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined. Step 4 Chill in the refrigerator for 2 to 3 hours before serving. Nutrition Facts Per Serving: 202.3 calories; protein 4.8g 10% DV; carbohydrates 25g 8% DV; fat 9.2g 14% DV; cholesterol 5.9mg 2% DV; sodium 93.1mg 4% DV.

Creamy Orange Cake Prep: 15 mins Cook: 35 mins Additional: 1 hr 30 mins Total: 2 hrs 20 mins Servings: 24 Yield: 1 - 9x13 inch pan Ingredients • 1 (18.25 ounce) package orange cake mix • 1 (3 ounce) package orange flavored Jell-O mix • 1 cup boiling water • 1 (3.4 ounce) package instant vanilla pudding mix • 1 cup milk • 1 teaspoon vanilla extract • 1 teaspoon orange extract • 1 (8 ounce) container frozen whipped topping, thawed Directions Step 1 Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Step 2 In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely. Step 3 In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving. Nutrition Facts Per Serving:

156.1 calories; protein 1.7g 3% DV; carbohydrates 26g 8% DV; fat 5.2g 8% DV; cholesterol 1.4mg 1% DV; sodium 216.2mg 9% DV.

Sugar Snap! Pickled Peas Prep: 20 mins Cook: 5 mins Additional: 1 day Total: 1 day Servings: 32 Yield: 1 quart Ingredients • 1 cup distilled white vinegar • 1 tablespoon kosher salt • 1 tablespoon white sugar • 1 ¼ cups water • 1 pound sugar snap peas, trimmed • 2 sprigs tarragon • 4 cloves garlic, sliced • 2 (1 1/2 inch) pieces lemon zest • 1 teaspoon dill seed • ¼ teaspoon red pepper flakes • Directions Step 1 Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes. Step 2 Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar. Step 3 Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks. Cook's Note: Be sure to trim the ends off the pea pods to allow a full immersion of the brine. Nutrition Facts Per Serving: 10.2 calories; protein 0.4g 1% DV; carbohydrates 1.9g 1% DV; fatg; cholesterolmg; sodium 180.5mg 7% DV.

Picnic Marinated Summer Slaw Prep: 20 mins Cook: 5 mins Additional: 2 hrs Total: 2 hrs 25 mins Servings: 8 Yield: 8 servings Ingredients • 1 (10 ounce) package shredded cabbage • 1 cucumber, peeled and chopped • 1 green bell pepper, chopped • 1 large tomato, peeled and chopped • 1 bunch green onions, chopped • ½ cup white sugar • ½ cup vegetable oil • ¼ cup white vinegar • 1 pinch salt and ground black pepper to taste Directions Step 1 Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl. Step 2 Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours. Nutrition Facts Per Serving: 188.9 calories; protein 1g 2% DV; carbohydrates 17g 6% DV; fat 13.8g 21% DV; cholesterolmg; sodium 7.2mg.

Watermelon Lime Agua Fresca Prep: 15 mins Additional: 1 hr Total: 1 hr 15 mins Servings: 10 Yield: 2 1/2 quarts Ingredients • 8 cups water, divided • 5 cups peeled, cubed, and seeded watermelon • ½ cup white sugar, or more to taste • ⅓ cup lime juice, or more to taste

Directions Step 1 Combine 1 cup water, watermelon, and sugar in a blender; process until smooth. Pour into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour. Nutrition Facts Per Serving: 63.6 calories; protein 0.5g 1% DV; carbohydrates 16.4g 5% DV; fat 0.1g; cholesterolmg; sodium 6.6mg.

Hillshire Farm Smoked Sausage and Brussels Sprout Salad Prep: 20 mins Cook: 5 mins Total: 25 mins Servings: 8 Yield: 8 servings Ingredients • 1 (14 ounce) package Hillshire Farm Smoked Sausage, bias-sliced 1/2-inch thick • 3 tablespoons apple cider vinegar • 1 tablespoon minced shallot • 2 teaspoons honey • 1 ½ teaspoons Dijon-style mustard • ½ teaspoon salt • ½ teaspoon ground black pepper • ⅓ cup olive oil • 1 ½ pounds Brussels sprouts, thinly sliced • ½ medium red onion, thinly sliced • ½ cup toasted walnuts, coarsely chopped • ½ cup dried cranberries Directions Step 1 In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly. Step 2

For vinaigrette, in a small bowl, combine cider vinegar, shallot, honey, mustard, salt, and pepper. Slowly whisk in olive oil and beat until combined. Step 3 In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss. Step 4 Serve immediately or cover and chill up to 4 hours. Cook's Note: Feel free to substitute onion for the shallot. Nutrition Facts Per Serving: 367.9 calories; protein 10.3g 21% DV; carbohydrates 20.2g 7% DV; fat 28.3g 44% DV; cholesterol 31mg 10% DV; sodium 616.5mg 25% DV.

Kohlrabi Slaw Prep: 25 mins Additional: 1 hr Total: 1 hr 25 mins Servings: 8 Yield: 8 servings Ingredients • 2 cups chopped cabbage • 4 eaches kohlrabi bulbs, peeled and grated • 2 stalks celery, sliced thin • 2 carrot, (7-1/2")s carrots, sliced thin • 2 tablespoons minced fresh onion • ⅓ cup white sugar • ½ teaspoon salt • ⅛ teaspoon ground black pepper • ⅛ teaspoon celery seed • ½ cup mayonnaise • 4 ½ teaspoons apple cider vinegar Directions Step 1 Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Step 2 Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to

coat evenly. Chill in refrigerator 1 hour before serving. Nutrition Facts Per Serving: 173.1 calories; protein 2.3g 5% DV; carbohydrates 18.3g 6% DV; fat 11.1g 17% DV; cholesterol 5.2mg 2% DV; sodium 267.3mg 11% DV.

Bow-Tie Pasta Salad Prep: 20 mins Cook: 15 mins Additional: 3 hrs Total: 3 hrs 35 mins Servings: 12 Yield: 12 servings Ingredients • 1 (16 ounce) package bow-tie pasta (farfalle) • 1 (12 ounce) bag broccoli florets • 1 (10 ounce) basket cherry or grape tomatoes • 1 bunch green onions, sliced • ½ cup chopped celery • ½ red bell pepper, chopped • ½ green bell pepper, chopped • 2 cups creamy salad dressing (such as Miracle Whip) • ⅓ cup grated Parmesan cheese • ¼ cup white sugar • ½ teaspoon dried basil • ½ teaspoon salt Directions Step 1 Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Step 2 Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain. Step 3 Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl. Step 4 Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed. Step 5 Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.

Step 6 Refrigerate 3 hours to overnight before serving. Nutrition Facts Per Serving: 317.3 calories; protein 7.7g 16% DV; carbohydrates 43.5g 14% DV; fat 12.4g 19% DV; cholesterol 15.3mg 5% DV; sodium 484mg 19% DV.

Momma's Wine Cake Servings: 12 Yield: 1 -10 inch bundt cake Ingredients • 1 (18.25 ounce) package moist white cake mix • 1 (5 ounce) package instant vanilla pudding mix • 1 teaspoon ground nutmeg • ¾ cup vegetable oil • ¾ cup white wine • 4 large eggs eggs Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan. Step 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes. Step 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries. Step 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

Nutrition Facts Per Serving: 383.8 calories; protein 4g 8% DV; carbohydrates 44.7g 14% DV; fat 20.2g 31% DV; cholesterol 62mg 21% DV; sodium 475mg 19% DV.

Healthier Carrot Cake III Prep: 30 mins Cook: 1 hr Additional: 1 hr Total: 2 hrs 30 mins Servings: 18 Yield: 1 9x13-inch cake • 4 large eggs eggs • ¾ cup vegetable oil • 1 ½ cups white sugar • 2 teaspoons vanilla extract • 2 cups whole wheat pastry flour • 2 teaspoons baking soda • 2 teaspoons baking powder • ½ teaspoon salt • 2 teaspoons ground cinnamon • 3 cups grated carrots • 1 cup chopped pecans • ¼ cup butter, softened • 1 (8 ounce) package Neufchatel cheese, softened • 2 cups confectioners' sugar • 1 teaspoon vanilla extract • 1 cup chopped pecans Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Step 2 Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Step 3 Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto

a wire rack and cool completely. Step 4 To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake. Nutrition Facts Per Serving: 399.5 calories; protein 5.3g 11% DV; carbohydrates 42g 14% DV; fat 24.7g 38% DV; cholesterol 57.6mg 19% DV; sodium 354.9mg 14% DV.

Dot's Ham, Cabbage, and Potatoes Prep: 10 mins Cook: 1 hr 20 mins Total: 1 hr 30 mins Servings: 4 Yield: 4 servings • 1 pound smoked pork butt • 6 cups water to cover • 1 pinch salt and ground black pepper to taste • 2 pounds red potatoes, peeled • 1 head cabbage, cored and quartered Directions Step 1 Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Step 2 Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. Step 3 Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed. Nutrition Facts Per Serving: 472 calories; protein 22.7g 45% DV; carbohydrates 53.5g 17% DV; fat 20.6g 32% DV; cholesterol 64.9mg 22% DV; sodium 1393.4mg 56% DV.

Empanadas de Pollo (Easy Chicken Empanadas) Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 12 Yield: 12 empanadas Ingredients • 1 serving cooking spray • 1 tablespoon butter • 1 cup chopped green onions • 2 cloves garlic, chopped • 1 ½ cups chopped cooked chicken • 1 teaspoon salt • ½ teaspoon nutmeg • ½ teaspoon ground black pepper • 12 eaches empanada pastry discs • 1 egg, lightly beaten Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray. Step 2 Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more. Step 3 Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal. Step 4 Transfer empanadas to the prepared baking sheets. Brush with beaten egg. Step 5 Bake in the preheated oven until golden, about 20 minutes. Nutrition Facts Per Serving: 160.7 calories; protein 8.5g 17% DV; carbohydrates 21g 7% DV; fat 5.2g 8% DV; cholesterol 29.3mg 10% DV; sodium 398.5mg 16% DV.

Ozarks Potato Salad Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 12 Yield: 12 servings Ingredients • 5 pounds red potatoes • 1 large onion, chopped • 2 ½ cups creamy salad dressing, e.g. Miracle Whip ™ • ¼ cup prepared yellow mustard • 6 large eggs hard-cooked eggs, diced • 1 pinch salt and pepper to taste Directions Step 1 Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely. Step 2 In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper. Nutrition Facts Per Serving: 345.2 calories; protein 6.7g 13% DV; carbohydrates 42.6g 14% DV; fat 16.4g 25% DV; cholesterol 122.7mg 41% DV; sodium 514mg 21% DV.

Muffuletta Pinwheels Prep: 30 mins Additional: 2 hrs Total: 2 hrs 30 mins Servings: 50 Yield: 50 slices Ingredients • ⅓ cup finely chopped pimento-stuffed green olives • ⅓ cup finely chopped black olives • ½ teaspoon dried oregano • 1 teaspoon extra virgin olive oil • 2 (8 ounce) packages cream cheese, softened

• 1 pinch dried oregano • 1 pinch garlic powder • 5 (10 inch) flour tortillas • ¼ pound thinly sliced ham • ¼ pound thinly sliced provolone cheese • ¼ pound thinly sliced salami • ¼ pound thinly sliced mozzarella cheese Directions Step 1 Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice. Step 2 Roll the tortillas up and wrap in foil. Chill for at least 2 hours. Step 3 Remove the foil and slice on a 45 degree angle into 1-inch pieces. Nutrition Facts Per Serving: 82.9 calories; protein 3.3g 7% DV; carbohydrates 4.2g 1% DV; fat 5.9g 9% DV; cholesterol 16.4mg 6% DV; sodium 219.3mg 9% DV.

Zucchini Pie Bars Prep: 25 mins Cook: 45 mins Additional: 20 mins Total: 1 hr 30 mins Servings: 24 Yield: 24 bars Ingredients Crust: • 5 cups all-purpose flour • 1 ¾ cups white sugar • ½ teaspoon ground cinnamon • 1 ½ cups butter, at room temperature Filling: • ¾ cup white sugar • ⅔ cup lemon juice

• ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • 7 cups peeled, seeded, and sliced zucchini Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan. Step 2 Mix flour, 1 3/4 cup sugar, and 1/2 teaspoon cinnamon together in a large bowl. Cut in butter with a fork to make a crumbly dough. Measure out 1/2 cup of the dough and reserve. Step 3 Press 1/2 dough firmly into the bottom of the jelly roll pan to form a crust. Step 4 Bake in the preheated oven until golden, about 10 minutes. Step 5 Combine 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and nutmeg in a large saucepan. Add sliced zucchini. Bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved 1/2 cup dough. Cook and stir until mixture thickens, 3 to 5 minutes. Step 6 Spread zucchini mixture over the crust. Press remaining dough lightly on top. Step 7 Return to the preheated oven and bake until top is lightly browned, 35 to 45 minutes. Let cool before slicing into 24 bars, about 20 minutes. Nutrition Facts Per Serving: 284.5 calories; protein 3.2g 7% DV; carbohydrates 42.5g 14% DV; fat 11.8g 18% DV; cholesterol 30.5mg 10% DV; sodium 85.6mg 3% DV.

The BEST Macaroni Salad You Will EVER Have!! Prep: 20 mins Cook: 10 mins Additional: 2 hrs Total: 2 hrs 30 mins Servings: 14 Yield: 14 servings Ingredients

• 1 (16 ounce) package elbow macaroni • 1 (12 ounce) can tuna in water, drained and flaked • 6 eaches hard-cooked eggs, chopped • 2 large tomatoes, finely chopped • 1 large white onion, finely chopped • 1 cucumber, finely chopped • 3 cups creamy salad dressing (such as Miracle Whip) • ½ cup 2% milk • ¼ cup white sugar, or to taste • 3 tablespoons prepared yellow mustard • 1 ½ tablespoons ground black pepper, or to taste • ½ tablespoon salt, or to taste Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain. Step 2 Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl. Step 3 Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat. Step 4 Cover bowl with plastic wrap and refrigerate at least 2 hours. Nutrition Facts Per Serving: 367.3 calories; protein 13.9g 28% DV; carbohydrates 38.1g 12% DV; fat 17.1g 26% DV; cholesterol 115.9mg 39% DV; sodium 761.6mg 31% DV.

Panini Sandwiches Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 4 Yield: 4 servings Ingredients • 4 eaches Sister Schubert's Dinner Yeast Rolls, split • Plain or sundried tomato mayonnaise (see below)

• 4 slices roast turkey or ham • 4 slices Swiss, Monterey Jack, or Gruyere cheese • 8 slice (blank)s small slices red onion • 1 cup fresh spinach leaves or several fresh basil leaves • 1 pinch Salt and freshly ground black pepper • 1 tablespoon Butter • Sundried Tomato Mayonnaise: • ¼ cup mayonnaise • 2 piece (blank)s finely chopped sundried tomatoes • 1 pinch Salt and freshly ground black pepper Directions Step 1 Preheat grill pan or panini machine to medium heat. Step 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper. Step 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes. Step 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.) Step 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use. Tips Note: This recipe can be easily doubled or tripled. Nutrition Facts Per Serving: 464.4 calories; protein 17.4g 35% DV; carbohydrates 40.8g 13% DV; fat 26.6g 41% DV; cholesterol 60.4mg 20% DV; sodium 742.1mg 30% DV.

Italian Tuna Spread Prep: 15 mins Total: 15 mins Servings: 8 Yield: 8 servings Ingredients • 3 (4.5 ounce) cans tuna packed in olive oil, drained

• ½ cup unsalted butter at room temperature • 3 tablespoons capers, drained • 1 tablespoon chopped Italian flat-leaf parsley • 1 teaspoon lemon juice • 1 pinch salt and ground black pepper to taste Directions Step 1 Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth. Nutrition Facts Per Serving: 158.4 calories; protein 12.4g 25% DV; carbohydrates 0.3g; fat 11.9g 18% DV; cholesterol 44.9mg 15% DV; sodium 121.4mg 5% DV.

Arugula and Strawberry Salad with Feta Cheese Prep: 10 mins Total: 10 mins Servings: 4 Yield: 4 servings Ingredients • 4 cups arugula • 8 eaches strawberries, stemmed and sliced • 2 tablespoons aged balsamic vinegar, or to taste • 2 tablespoons extra-virgin olive oil, or to taste • 2 tablespoons toasted almonds • 1 ounce crumbled feta cheese • 1 pinch sea salt to taste Directions Step 1 Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined. Nutrition Facts Per Serving: 118.2 calories; protein 2.4g 5% DV; carbohydrates 5.5g 2% DV; fat 10g 15% DV; cholesterol 6.3mg 2% DV; sodium 166.8mg 7% DV.

Ima's Potato Salad Prep: 10 mins Cook: 20 mins Additional: 10 mins Total: 40 mins Servings: 6 Yield: 1 9 x 13-inch dish Ingredients • 2 pounds russet potatoes, peeled • ¾ cup mayonnaise • 1 cup frozen peas and carrots, thawed • 6 large eggs hard-cooked eggs, chopped • 6 eaches Israeli-style pickles, chopped • ½ cup spicy mustard • 1 pinch salt and pepper to taste Directions Step 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Step 2 Finely chop the hard-cooked eggs and the pickles. Step 3 When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. Season to taste with salt and pepper. Serve immediately, or refrigerate the salad before serving. Nutrition Facts Per Serving: 424 calories; protein 11.7g 23% DV; carbohydrates 32g 10% DV; fat 28.7g 44% DV; cholesterol 222.4mg 74% DV; sodium 596mg 24% DV.

Claremont Salad Prep: 20 mins Additional: 12 hrs Total: 12 hrs 20 mins Servings: 6 Yield: 6 servings Ingredients • 1 medium head cabbage, shredded • 2 medium (blank)s cucumbers, thinly sliced

• 3 medium (blank)s carrots, thinly sliced • 1 Bermuda onion, thinly sliced • ¾ cup distilled white vinegar • ¾ cup white sugar • ½ cup vegetable oil • 4 tablespoons water • 3 teaspoons salt Directions Step 1 Combine the cabbage, cucumbers, carrots and onion in a large bowl. Step 2 In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving. ENJOY! Nutrition Facts Per Serving: 325.1 calories; protein 2.8g 6% DV; carbohydrates 40.1g 13% DV; fat 18.7g 29% DV; cholesterolmg; sodium 1213.4mg 49% DV.

Cherry Cheesecake Brownies Prep: 15 mins Cook: 35 mins Additional: 1 hr Total: 1 hr 50 mins Servings: 18 Yield: 18 brownies Ingredients Brownies: • 1 cup butter • 2 cups white sugar • ⅔ cup cocoa powder • 4 large eggs eggs • 2 teaspoons vanilla extract • 1 cup gluten-free all purpose baking flour • ½ teaspoon gluten-free baking powder • ¼ teaspoon salt Cheesecake Mix: • 1 (8 ounce) package cream cheese, softened • ⅓ cup white sugar

• 1 egg • 1 (21 ounce) can cherry pie filling Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Step 2 Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula. Step 3 Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter. Step 4 Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife. Step 5 Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars. Cook's Note: These can be made with regular all-purpose flour instead of gluten-free flour. The baking time may need to be adjusted slightly. Nutrition Facts Per Serving: 326 calories; protein 4.2g 9% DV; carbohydrates 43g 14% DV; fat 16.6g 26% DV; cholesterol 92.5mg 31% DV; sodium 183.1mg 7% DV.

Mediterranean Three Bean Salad Prep: 15 mins Total: 15 mins Servings: 8 Yield: 8 servings Ingredients

• 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained • 1 (15 ounce) can garbanzo beans, rinsed and drained • 1 (15 ounce) can dark red kidney beans, rinsed and drained • ½ onion, minced • 2 cloves garlic, minced • 2 tablespoons minced fresh parsley, or to taste • ¼ cup olive oil • 1 lemon, juiced • 1 pinch salt and ground black pepper to taste Directions Step 1 Combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. Add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well. Nutrition Facts Per Serving: 193.3 calories; protein 6.8g 14% DV; carbohydrates 24.9g 8% DV; fat 7.6g 12% DV; cholesterolmg; sodium 328.1mg 13% DV.

Esquites (Mexican Elotes Salad) Prep: 25 mins Cook: 5 mins Total: 30 mins Servings: 4 Yield: 4 ears of corn Ingredients • 1 tablespoon olive oil • 4 ears corn, kernels cut from cob • 1 pinch salt and ground black pepper to taste • 1 small shallot, minced • 1 tablespoon mayonnaise, or more to taste • 1 teaspoon chile-lime seasoning (such as Tajin), or more to taste • 1 jalapeno pepper, seeded and minced • ½ cup fresh cilantro, chopped • 2 ounces Cotija cheese, crumbled • 1 lime, cut into wedges Directions Step 1 Heat oil in a large cast iron skillet over high heat until shimmering. Add corn

kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside. Step 2 Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge. Nutrition Facts Per Serving: 195.9 calories; protein 6.4g 13% DV; carbohydrates 20.9g 7% DV; fat 11.5g 18% DV; cholesterol 16.2mg 5% DV; sodium 335.6mg 13% DV.

Chef John's Salami Bread Prep: 1 min Cook: 25 mins Additional: 1 hr 30 mins Total: 1 hr 56 mins Servings: 6 Yield: 1 (4-inch) loaf Ingredients • 1 (14 ounce) package prepared unbaked pizza dough • 8 slices salami, or more to form 2 rows • ¼ cup tomato sauce, or other crushed tomato product • ½ cup freshly grated Parmigiano-Reggiano cheese, or more to cover • 1 tablespoon chopped fresh parsley • 1 tablespoon chopped fresh oregano • 2 teaspoons olive oil, or as needed Directions Step 1 Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness. Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water. Step 3 Begin rolling from the long edge closest to the salami. Roll fairly tightly

without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes. Step 4 Preheat oven to 400 degrees F (200 degrees C). Step 5 Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese. Step 6 Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing. Cook's Note: You can also cut a few 3/4-inch diagonal slices and brown them over medium-high heat in a bit of olive oil to make crostini. I served my crostini with a green salad topped with a fried egg. Delicious! Nutrition Facts Per Serving: 365.7 calories; protein 17.3g 35% DV; carbohydrates 33.7g 11% DV; fat 17.2g 27% DV; cholesterol 43.7mg 15% DV; sodium 1356.7mg 54% DV.

Old Fashioned Potato Salad Prep: 45 mins Cook: 15 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients • 5 medium (2-1/4" to 3" dia, raw)s potatoes • 3 large eggs eggs • 1 cup chopped celery • ½ cup chopped onion • ½ cup sweet pickle relish • ¼ teaspoon garlic salt • ¼ teaspoon celery salt • 1 tablespoon prepared mustard • ground black pepper to taste • ¼ cup mayonnaise

Directions Step 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Step 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Step 3 In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled. Nutrition Facts Per Serving: 206.4 calories; protein 5.5g 11% DV; carbohydrates 30.5g 10% DV; fat 7.6g 12% DV; cholesterol 72.4mg 24% DV; sodium 334.7mg 13% DV.

Chunky Cheesecake Brownies Prep: 25 mins Cook: 30 mins Total: 55 mins Servings: 16 Yield: 16 servings Ingredients • 1 (8 ounce) package cream cheese, softened • ¼ cup white sugar • 1 egg • 1 cup semisweet chocolate chips • ¼ cup butter • 1 cup semisweet chocolate chips • ½ cup white sugar • 2 large eggs eggs • ⅔ cup all-purpose flour • ½ teaspoon baking powder • ¼ teaspoon salt Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Step 2 Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat

until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended. Step 4 Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. Step 5 Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze. Nutrition Facts Per Serving: 243.6 calories; protein 3.7g 7% DV; carbohydrates 27.1g 9% DV; fat 15g 23% DV; cholesterol 57.9mg 19% DV; sodium 125mg 5% DV.

Classic Macaroni Salad Prep: 20 mins Cook: 10 mins Additional: 4 hrs Total: 4 hrs 30 mins Servings: 10 Yield: 10 servings Ingredients • 4 cups uncooked elbow macaroni • 1 cup mayonnaise • ¼ cup distilled white vinegar • ⅔ cup white sugar • 2 ½ tablespoons prepared yellow mustard • 1 ½ teaspoons salt • ½ teaspoon ground black pepper • 1 large onion, chopped • 2 stalks celery, chopped • 1 green bell pepper, seeded and chopped • ¼ cup grated carrot

• 2 tablespoons chopped pimento peppers Directions Step 1 Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight. Nutrition Facts Per Serving: 390 calories; protein 6.8g 14% DV; carbohydrates 49.3g 16% DV; fat 18.7g 29% DV; cholesterol 8.4mg 3% DV; sodium 528.6mg 21% DV.

Watermelon and Strawberry Lemonade Prep: 20 mins Total: 20 mins Servings: 8 Yield: 2 quarts Ingredients • 8 cups cubed seeded watermelon • 1 cup fresh strawberries, halved • ½ cup fresh lemon juice • 1 cup white sugar • 2 cups water Directions Step 1 Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. Nutrition Facts Per Serving: 152.3 calories; protein 1.1g 2% DV; carbohydrates 39.3g 13% DV; fat 0.3g; cholesterolmg; sodium 3.6mg.

Triple Dipped Fried Chicken

Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients • 3 cups all-purpose flour • 1 ½ tablespoons garlic salt • 1 tablespoon ground black pepper • 1 tablespoon paprika • ½ teaspoon poultry seasoning • 1 ⅓ cups all-purpose flour • 1 teaspoon salt • ¼ teaspoon ground black pepper • 2 large egg yolks egg yolks, beaten • 1 ½ cups beer or water • 1 quart vegetable oil for frying • 1 (3 pound) whole chicken, cut into pieces Directions Step 1 In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Step 2 Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Step 3 Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving. Nutrition Facts Per Serving: 661.4 calories; protein 42.4g 85% DV; carbohydrates 73.2g 24% DV; fat 18.6g 29% DV; cholesterol 167.9mg 56% DV; sodium 1840.1mg 74% DV.

White Texas Sheet Cake Cook: 20 mins Additional: 20 mins Total: 40 mins Servings: 24 Yield: 1 10x15-inch sheet cake Ingredients

• 1 cup butter • 1 cup water • 2 cups all-purpose flour • 2 cups white sugar • 2 large eggs eggs • ½ cup sour cream • 1 teaspoon almond extract • ½ teaspoon salt • 1 teaspoon baking soda • Frosting: • ½ cup butter • ¼ cup milk • 4 ½ cups confectioners' sugar • ½ teaspoon almond extract • 1 cup chopped pecans Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, inch baking pan. Step 3 Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes. Step 4 Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. Cook's Note: Substitute margarine for butter if desired. Nutrition Facts Per Serving: 344.2 calories; protein 2.4g 5% DV; carbohydrates 48.1g 16% DV; fat 16.7g 26% DV; cholesterol 48.3mg 16% DV; sodium 192.8mg 8% DV.

Picnic Baked Bean Casserole Prep: 10 mins Cook: 1 hr Total:1 hr 10 mins Servings: 10 Yield: 10 servings Ingredients • 2 (15 ounce) cans pork and beans • 1 (16 ounce) can kidney beans, rinsed and drained • 1 (15 ounce) can lima beans, rinsed and drained • 1 onion, chopped • ½ cup packed brown sugar • ½ cup ketchup • ½ teaspoon dry mustard • 4 strips cooked bacon, crumbled Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish. Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil. Step 3 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more. Cook's Note: Butter beans can be substituted for the lima beans. Nutrition Facts Per Serving: 218.8 calories; protein 9.2g 19% DV; carbohydrates 44.8g 15% DV; fat 1.6g 3% DV; cholesterol 5.9mg 2% DV; sodium 722.6mg 29% DV.

Best Brownies Prep: 25 mins Cook: 35 mins Total: 1 hr Servings: 16 Yield: 16 brownies Ingredients • ½ cup butter • 1 cup white sugar

• 2 large eggs eggs • 1 teaspoon vanilla extract • ⅓ cup unsweetened cocoa powder • ½ cup all-purpose flour • ¼ teaspoon salt • ¼ teaspoon baking powder • Frosting: • 3 tablespoons butter, softened • 3 tablespoons unsweetened cocoa powder • 1 tablespoon honey • 1 teaspoon vanilla extract • 1 cup confectioners' sugar Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. Step 2 In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Step 4 To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm. Nutrition Facts Per Serving: 182.7 calories; protein 1.8g 4% DV; carbohydrates 25.7g 8% DV; fat 9g 14% DV; cholesterol 44.2mg 15% DV; sodium 109.7mg 4% DV.

Delicious Egg Salad for Sandwiches Prep: 10 mins Cook: 15 mins Additional: 10 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients • 8 large eggs eggs • ½ cup mayonnaise • 1 teaspoon prepared yellow mustard • ¼ cup chopped green onion

• 1 pinch salt and pepper to taste • ¼ teaspoon paprika Directions Step 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Step 2 Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers. Tips Read our picks for the best non-stick cookware to make cooking your favorite recipes that much easier. Nutrition Facts Per Serving: 343.8 calories; protein 13g 26% DV; carbohydrates 2.3g 1% DV; fat 31.9g 49% DV; cholesterol 382.5mg 128% DV; sodium 350.6mg 14% DV.

Marinated Cucumber, Onion, and Tomato Salad Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 6 Yield: 6 servings Ingredients • 1 cup water • ½ cup distilled white vinegar • ¼ cup vegetable oil • ¼ cup sugar • 2 teaspoons salt • 1 tablespoon fresh, coarsely ground black pepper • 3 medium (blank)s cucumbers, peeled and sliced 1/4-inch thick • 3 eaches tomatoes, cut into wedges • 1 onion, sliced and separated into rings Directions Step 1

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat. Step 2 Cover bowl with plastic wrap; refrigerate at least 2 hours. Nutrition Facts Per Serving: 156.2 calories; protein 1.8g 4% DV; carbohydrates 18g 6% DV; fat 9.5g 15% DV; cholesterolmg; sodium 784mg 31% DV.

Crisp Pickled Green Beans Prep: 1 hr Cook: 10 mins Total: 1 hr 10 mins Servings: 48 Yield: 6 - half pint jars Ingredients • 2 ½ pounds fresh green beans • 2 ½ cups distilled white vinegar • 2 cups water • ¼ cup salt • 1 clove garlic, peeled • 1 bunch fresh dill weed • ¾ teaspoon red pepper flakes Directions Step 1 Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. Step 2 In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating. Nutrition Facts

Per Serving: 8.1 calories; protein 0.5g 1% DV; carbohydrates 1.8g 1% DV; fatg; cholesterolmg; sodium 2.1mg.

Triple Dipped Fried Chicken Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients • 3 cups all-purpose flour • 1 ½ tablespoons garlic salt • 1 tablespoon ground black pepper • 1 tablespoon paprika • ½ teaspoon poultry seasoning • 1 ⅓ cups all-purpose flour • 1 teaspoon salt • ¼ teaspoon ground black pepper • 2 large egg yolks egg yolks, beaten • 1 ½ cups beer or water • 1 quart vegetable oil for frying • 1 (3 pound) whole chicken, cut into pieces Directions Step 1 In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Step 2 Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Step 3 Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving. Nutrition Facts Per Serving: 661.4 calories; protein 42.4g 85% DV; carbohydrates 73.2g 24% DV; fat

18.6g 29% DV; cholesterol 167.9mg 56% DV; sodium 1840.1mg 74% DV.

Kristen's Bacon Ranch Potato Salad Prep: 15 mins Cook: 20 mins Additional: 2 hrs Total: 2 hrs 35 mins Servings: 8 Yield: 8 servings Ingredients • 2 pounds red potatoes, cut into bite-size pieces • 1 (16 ounce) container sour cream • 1 (1 ounce) package ranch dressing mix • 1 ¼ cups cooked bacon, crumbled • 1 ½ cups shredded Cheddar cheese • 2 bunches green onions, thinly sliced Directions Step 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool. Step 2 Combine the sour cream and ranch dressing mix in a small bowl until wellblended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving. Cook's Note Leaving the potato skins on is optional. Nutrition Facts Per Serving: 484.2 calories; protein 21.8g 44% DV; carbohydrates 27.1g 9% DV; fat 32.5g 50% DV; cholesterol 83.1mg 28% DV; sodium 1101.2mg 44% DV.

Grilled Potato Salad Prep: 15 mins Cook: 30 mins Additional: 10 mins Total: 55 mins

Servings: 8 Yield: 8 servings Ingredients • 2 pounds red potatoes • 2 tablespoons extra-virgin olive oil • Dressing: • ½ cup extra-virgin olive oil • 1 tablespoon apple cider vinegar • 1 teaspoon kosher salt • 1 teaspoon ground black pepper • 1 clove garlic, chopped • ½ teaspoon white sugar • 6 slices cooked bacon, chopped • 4 eaches green onions, chopped • 2 tablespoons minced fresh parsley Directions Step 1 Preheat grill for medium heat and lightly oil the grate. Step 2 Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat. Step 3 Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters. Step 4 Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated. Nutrition Facts Per Serving: 290 calories; protein 5.7g 11% DV; carbohydrates 19.4g 6% DV; fat 21.3g 33% DV; cholesterol 9.9mg 3% DV; sodium 456.7mg 18% DV.

Slow Cooker German Potato Salad Prep: 15 mins Cook: 5 hrs Total: 5 hrs 15 mins Servings: 8 Yield: 8 servings Ingredients • 2 pounds potatoes, peeled and sliced • 1 cup chopped onion • 1 cup sliced celery • ½ cup chopped green bell pepper

• ½ cup cooking oil • ½ cup vinegar • 1 pinch salt and ground black pepper to taste • 6 slices cooked bacon, crumbled 2 tablespoons chopped fresh parsley Directions Step 1 Combine potatoes, onion, celery, green bell pepper, oil, vinegar, salt, and pepper in a slow cooker. Step 2 Cook on Low 5 to 6 hours. Garnish with bacon and parsley. Nutrition Facts Per Serving: 221.2 calories; protein 2.7g 6% DV; carbohydrates 22.7g 7% DV; fat 13.8g 21% DV; cholesterolmg; sodium 20.9mg 1% DV.

Lemon Zucchini Bars Prep: 25 mins Cook: 35 mins Additional: 1 hr Total: 2 hrs Servings: 12 Yield: 2 dozen Ingredients • 1 ¼ cups white sugar • 1 cup vegetable oil • 3 large eggs eggs • 2 teaspoons lemon zest • ¼ cup fresh lemon juice • 1 ¾ cups grated zucchini • 2 cups all-purpose flour • ¼ teaspoon baking powder • 2 teaspoons baking soda • 1 teaspoon salt • 1 cup chopped walnuts • ⅓ cup confectioners' sugar for decoration Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking

pan. Step 2 In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. Step 3 In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts. Step 4 Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars. Step 5 Sprinkle top with sifted confectioners' sugar and cut into bars. Nutrition Facts Per Serving: 417.2 calories; protein 5.4g 11% DV; carbohydrates 42.6g 14% DV; fat 26.2g 40% DV; cholesterol 46.5mg 16% DV; sodium 433.6mg 17% DV.

Homestyle Potato Chips Prep: 40 mins Cook: 20 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients • 4 medium potatoes, peeled and sliced paper-thin • 3 tablespoons salt • 1 quart oil for deep frying Directions Step 1 Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again. Step 2 Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Nutrition Facts Per Serving: 179.2 calories; protein 2.2g 4% DV; carbohydrates 18.6g 6% DV; fat 11.1g 17% DV; cholesterolmg; sodium 2622.6mg 105% DV.

Banh Mi Prep: 30 mins Cook: 20 mins Total: 50 mins Servings: 2 Yield: 1 sandwich Ingredients • ½ cup rice vinegar • ¼ cup water • ¼ cup white sugar • ¼ cup carrot, cut into 1/16-inch-thick matchsticks • ¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks • ¼ cup thinly sliced white onion • 1 skinless, boneless chicken breast half • 1 pinch garlic salt to taste • 1 pinch ground black pepper to taste • 1 (12 inch) French baguette • 4 tablespoons mayonnaise • ¼ cup thinly sliced cucumber • 1 tablespoon fresh cilantro leaves • 1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks • 1 wedge lime Directions Step 1 Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool. Step 2 Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated. Step 3 While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler

pan. Step 4 Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Step 5 Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. Step 6 To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. Nutrition Facts Per Serving: 657.2 calories; protein 24g 48% DV; carbohydrates 85.2g 28% DV; fat 25.2g 39% DV; cholesterol 42.8mg 14% DV; sodium 990mg 40% DV.

Old Fashioned Macaroni Salad Servings: 10 Yield: 10 servings Ingredients • 2 cups macaroni • 2 (5 ounce) cans tuna, drained • 1 onion, chopped • 1 green bell pepper, chopped • 2 stalks celery, chopped • 2 tablespoons garlic powder • 1 ½ cups mayonnaise • 2 tablespoons prepared mustard • salt to taste • ground black pepper to taste Directions Step 1

Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain. Step 2 Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well. Nutrition Facts Per Serving: 359.7 calories; protein 10.2g 20% DV; carbohydrates 19.9g 6% DV; fat 26.9g 41% DV; cholesterol 20.1mg 7% DV; sodium 243.9mg 10% DV.

Smoked Eggs Prep: 5 mins Cook: 2 hrs Total: 2 hrs 5 mins Servings: 6 Yield: 6 eggs Ingredients • 6 eaches fresh raw eggs in the shell • 1 pinch salt and ground black pepper to taste Directions Step 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Step 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature. Step 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper. Cook's Notes: Keep the smoker grill at an even temperature throughout the cooking process; sharp temperature changes will burst the egg shells. The more smoke you make, the more flavor the eggs will absorb. Nutrition Facts Per Serving: 62.9 calories; protein 5.5g 11% DV; carbohydrates 0.3g; fat 4.4g 7% DV; cholesterol 163.7mg 55% DV; sodium 87.4mg 4% DV.

Cauliflower Salad

Prep: 25 mins Cook: 10 mins Additional: 2 hrs Total: 2 hrs 35 mins Servings: 6 Yield: 6 servings Ingredients • 1 head cauliflower, trimmed and cut into bite-size florets • ¾ cup mayonnaise • 1 tablespoon mustard • 1 teaspoon salt • 1 dash ground black pepper to taste • 3 large eggs hard boiled eggs, chopped • 1 onion, chopped • ¾ cup frozen green peas, thawed • ¼ cup dill pickles, chopped • 3 slices crisply cooked bacon, crumbled Directions Step 1 Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. Step 2 In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor. Nutrition Facts Per Serving: 290.1 calories; protein 6.9g 14% DV; carbohydrates 12.8g 4% DV; fat 24.6g 38% DV; cholesterol 103.4mg 35% DV; sodium 742.2mg 30% DV.

Lime Bars Prep: 25 mins Cook: 35 mins Additional: 2 hrs Total: 3 hrs Servings: 36 Yield: 3 dozen lime bars Ingredients • 2 cups all-purpose flour • ½ cup confectioners' sugar • ½ teaspoon salt • 1 cup butter • 4 large eggs eggs • ⅓ cup lime juice

• ¼ cup all-purpose flour • 2 cups white sugar • 2 teaspoons grated lime peel, or more to taste • ½ teaspoon baking powder • 1 drop green food coloring, or as desired • 1 ½ cups confectioners' sugar • 1 tablespoon lime juice • 1 teaspoon grated lime peel Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish. Step 2 Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish. Step 3 Bake crust in the preheated oven for 10 minutes. Step 4 Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust. Step 5 Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly. Step 6 Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving. Nutrition Facts Per Serving: 152.5 calories; protein 1.6g 3% DV; carbohydrates 24.3g 8% DV; fat 5.8g 9% DV; cholesterol 34.2mg 11% DV; sodium 83.5mg 3% DV.

Yia Yia's Tzatziki Sauce Prep: 10 mins Total: 10 mins Servings: 25 Yield: 25 servings Ingredients • 2 large (blank)s English cucumbers • 2 (16 ounce) containers sour cream

• 1 (16 ounce) container Greek yogurt • 2 tablespoons minced garlic • 1 tablespoon extra virgin olive oil Directions Step 1 Peel cucumbers and grate into a colander. Squeeze out excess water. Step 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving. Nutrition Facts Per Serving: 107.2 calories; protein 2.3g 5% DV; carbohydrates 2.5g 1% DV; fat 10g 15% DV; cholesterol 20.1mg 7% DV; sodium 31.2mg 1% DV.

Taco in a Bag Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound lean ground beef • 1 (1 ounce) package taco seasoning mix • 4 (2.5 ounce) packages corn chips • 2 cups shredded lettuce • 1 chopped fresh tomato • 1 cup shredded Cheddar cheese • ⅓ cup salsa • ½ cup sour cream Directions Step 1 Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package. Step 2 With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat

using a fork. Nutrition Facts Per Serving: 902 calories; protein 34.6g 69% DV; carbohydrates 54g 17% DV; fat 60.9g 94% DV; cholesterol 134mg 45% DV; sodium 1390.1mg 56% DV.

Cream Cheese Banana Bread Prep: 20 mins Cook: 50 mins Additional: 5 mins Total: 1 hr 15 mins Servings:8 Yield: 1 9x5-inch loaf Ingredients • 1 serving cooking spray • Banana Bread: • ½ cup unsalted butter, melted • ½ cup light brown sugar • 1 egg • ¼ cup sour cream • ¼ cup white sugar • 1 teaspoon vanilla extract • 2 eaches ripe bananas • 1 cup all-purpose flour • ½ teaspoon baking soda • ½ teaspoon baking powder • ½ teaspoon salt • Cream Cheese Filling: • 1 (4 ounce) package cream cheese, softened • 1 egg • ¼ cup white sugar • 3 tablespoons all-purpose flour Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Step 2 Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined.

Step 3 Whisk cream cheese, 1 egg, 1/4 cup white sugar, and 3 tablespoons flour together in a separate bowl. Step 4 Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture. Step 5 Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes. Nutrition Facts Per Serving: 380.9 calories; protein 5.2g 11% DV; carbohydrates 47.9g 15% DV; fat 19.5g 30% DV; cholesterol 95.7mg 32% DV; sodium 323.7mg 13% DV.

Copper Penny Servings: 5 Yield: 5 side salad servings Ingredients • 2 pounds carrots, sliced • 1 stalk celery, chopped • 1 green bell pepper, chopped • 1 onion, chopped • 1 (10.75 ounce) can condensed tomato soup • .3 cup vegetable oil • ½ cup distilled white vinegar • ⅔ cup white sugar Directions Step 1 Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well. Step 2 In a mixing bowl combine the celery, green pepper, carrots and onion. Step 3 Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad

overnight before serving. Nutrition Facts Per Serving: 351.1 calories; protein 3.2g 6% DV; carbohydrates 55.5g 18% DV; fat 14.6g 23% DV; cholesterolmg; sodium 471.2mg 19% DV.

Picnic Potato Salad with No Mayonnaise Prep: 15 mins Cook: 10 mins Additional: 30 mins Total: 55 mins Servings: 6 Yield: 6 servings Ingredients • 2 pounds small new potatoes, quartered • 2 tablespoons balsamic vinegar • ¼ cup extra-virgin olive oil • 1 tablespoon Dijon mustard • 2 tablespoons chopped fresh basil • ½ teaspoon salt • ¼ teaspoon ground black pepper • ½ cup chopped onion • ¾ cup crumbled blue cheese • 2 tablespoons chopped fresh chives Directions Step 1 Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to mediumlow and simmer until tender, 10 to 15 minutes; drain. Step 2 Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes. Step 3 Fold blue cheese and chives into potato salad until blended. Nutrition Facts Per Serving: 272 calories; protein 6.9g 14% DV; carbohydrates 29.5g 10% DV; fat 14.4g

22% DV; cholesterol 12.7mg 4% DV; sodium 502.7mg 20% DV.

Amazing Cucumber Basil Salad Prep: 15 mins Additional: 8 hrs Total: 8 hrs 15 mins Servings: 12 Yield: 12 servings Ingredients • 2 cups fresh baby spinach • 2 tablespoons chopped fresh basil • 1 pound campari tomatoes, seeded and minced • 2 large seedless cucumbers, peeled and minced • 1 large red onion, minced • 3 cloves garlic, minced • 1 teaspoon salt, or to taste • 1 teaspoon cracked black pepper, or to taste Directions Step 1 Run spinach and basil through a food processor until finely chopped. Step 2 Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight. Cook's Note: The liquid from this salad can be strained off, mixed with a bit of balsamic vinegar and olive oil, and used a a delicious dressing for a green salad. Nutrition Facts Per Serving: 20.2 calories; protein 1g 2% DV; carbohydrates 4.4g 1% DV; fat 0.2g; cholesterolmg; sodium 201.3mg 8% DV.

Milly's Oatmeal Brownies Prep: 20 mins Cook: 20 mins Additional: 5 mins Total: 45 mins Servings: 12 Yield: 1 9x13-inch pan Ingredients

• 1 cup butter at room temperature • 1 cup firmly packed light brown sugar • ½ cup white sugar • 2 large eggs eggs • 2 teaspoons vanilla extract • ½ teaspoon salt • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 ½ cups all-purpose flour • 2 cups rolled oats • ½ cup chocolate chips • ½ cup raisins • ½ cup chopped walnuts Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Step 2 In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. Step 3 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars. Nutrition Facts Per Serving: 446.6 calories; protein 5.9g 12% DV; carbohydrates 58.2g 19% DV; fat 22.6g 35% DV; cholesterol 71.7mg 24% DV; sodium 371mg 15% DV.

Sweet Potato Potato Salad Prep: 10 mins Cook: 45 mins Additional: 1 hr Total: 1 hr 55 mins Servings: 8 Yield: 8 servings Ingredients

• 2 medium (2-1/4" to 3" dia, raw)s potatoes • 1 sweet potato • 4 large eggs eggs • 2 stalks celery, chopped • ½ onion, chopped • ¾ cup mayonnaise • 1 tablespoon prepared mustard • 1 teaspoon salt • 1 ½ teaspoons ground black pepper Directions Step 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Step 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Step 3 Combine the potatoes, eggs, celery and onion. Step 4 Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Nutrition Facts Per Serving: 243.8 calories; protein 4.9g 10% DV; carbohydrates 14.3g 5% DV; fat 19g 29% DV; cholesterol 100.8mg 34% DV; sodium 480.7mg 19% DV.

A Southern Fried Chicken Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients • 3 cups all-purpose flour • 1 tablespoon seasoned salt • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 tablespoon coarse ground black pepper • 2 large eggs eggs

• 4 cups buttermilk • 1 cup barbeque sauce • 2 tablespoons Worcestershire sauce • 1 tablespoon steak sauce • 1 (3 pound) whole chicken, cut into pieces • 2 cups oil for frying Directions Step 1 In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Step 2 Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Step 3 Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side. Tips The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Nutrition Facts Per Serving: 806.4 calories; protein 50.9g 102% DV; carbohydrates 79.3g 26% DV; fat 30.3g 47% DV; cholesterol 183.3mg 61% DV; sodium 1322.5mg 53% DV.

Slow Cooker Baked Beans Using Canned Beans Prep: 10 mins Cook: 8 hrs Total: 8 hrs 10 mins Servings: 12 Yield: 12 servings Ingredients

• ½ cup hickory-flavored barbeque sauce • ½ cup ketchup • ½ cup packed brown sugar • 1 teaspoon dry mustard • 3 (14.5 ounce) cans great Northern beans, drained and rinsed • 1 green bell pepper, diced • 1 large onion, diced • 4 ounces cooked ham, diced Directions Step 1 Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker until smooth. Stir beans, green bell pepper, onion, and ham into barbeque sauce mixture. Step 2 Cook beans on Low for 8 to 12 hours until thick. Cook's Note: The beans can also be cooked on High for 3 to 4 hours. Nutrition Facts Per Serving: 207.2 calories; protein 9.7g 19% DV; carbohydrates 38.3g 12% DV; fat 2.3g 4% DV; cholesterol 5.2mg 2% DV; sodium 355.2mg 14% DV.

Belle's Hamburger Buns Prep: 2 hrs Cook: 20 mins Total: 2 hrs 20 mins Servings: 12 Yield: 12 buns Ingredients • 1 cup milk • 1 cup water • 2 tablespoons butter • 1 tablespoon white sugar • 1 ½ teaspoons salt • 5 ½ cups all-purpose flour • 1 (.25 ounce) envelope active dry yeast • 1 egg yolk • 1 tablespoon water Directions Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the

mixture is too hot, it will kill the yeast. Step 2 In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour. Step 3 Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Step 4 Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Step 5 Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom. Nutrition Facts Per Serving: 245.8 calories; protein 7.1g 14% DV; carbohydrates 46g 15% DV; fat 3.3g 5% DV; cholesterol 23.8mg 8% DV; sodium 315.4mg 13% DV.

Sheboygan Grilled Brats Prep: 5 mins Cook: 47 mins Total: 52 mins Servings: 10 Yield: 10 servings Ingredients • ¼ cup butter • 2 medium onions, thinly sliced

• 3 cloves garlic, chopped • 4 (12 ounce) bottles dark beer • 2 pounds fresh bratwurst • 10 roll (blank)s hot dog buns Directions Preheat an outdoor grill for high heat and lightly oil grate. Step 2 Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Step 3 Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls. Nutrition Facts Per Serving: 534.4 calories; protein 17.5g 35% DV; carbohydrates 31.3g 10% DV; fat 33g 51% DV; cholesterol 79.4mg 27% DV; sodium 1013.6mg 41% DV.

Old-Fashioned Three Bean Salad Servings: 16 Yield: 16 servings Ingredients • 1 (15 ounce) can green beans • 1 pound wax beans • 1 (15 ounce) can kidney beans, drained and rinsed • 1 onion, sliced into thin rings • ¾ cup white sugar • ⅔ cup distilled white vinegar • ⅓ cup vegetable oil • ½ teaspoon salt • ½ teaspoon ground black pepper • ½ teaspoon celery seed

Directions Step 1 Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours. Nutrition Facts Per Serving: 111.5 calories; protein 2g 4% DV; carbohydrates 15.9g 5% DV; fat 4.7g 7% DV; cholesterolmg; sodium 298.6mg 12% DV.

Shrimp Pasta Salad with Italian Dressing Prep: 20 mins Cook: 15 mins Additional: 1 hr Total: 1 hr 35 mins Servings: 6 Yield: 6 servings Ingredients • 1 (12 ounce) package tri-color rotini pasta • 1 pound cooked shrimp, chilled • 2 eaches tomatoes, chopped • 1 green bell pepper, chopped • 1 red bell pepper, chopped • ½ red onion, thinly sliced • 2 cups broccoli florets • 2 tablespoons red wine vinegar • 2 cloves garlic, minced • 2 teaspoons olive oil • 2 teaspoons Italian seasoning (such as Mrs. Dash) • ⅛ teaspoon ground black pepper • 2 tablespoons grated Parmesan cheese, or to taste Directions Step 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl. Step 2 Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil,

Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour. Step 3 Serve cold; sprinkle Parmesan over individual servings. Cook's Notes: Add or remove any fresh vegetables as desired. Instead of Italian seasoning, you can use fresh oregano and basil to taste. Nutrition Facts Per Serving: 341.1 calories; protein 25.6g 51% DV; carbohydrates 49.8g 16% DV; fat 4.1g 6% DV; cholesterol 149mg 50% DV; sodium 212.5mg 9% DV.

Egg Salad with Celery Prep: 10 mins Cook: 5 mins Additional: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 6 large eggs • 2 stalks celery, finely chopped • ½ cup mayonnaise (such as Hellman's) • ¼ cup finely chopped onion • ¼ teaspoon mustard powder • ⅛ teaspoon salt Directions Step 1 Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes. Step 2 Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve. Nutrition Facts Per Serving: 313.1 calories; protein 10g 20% DV; carbohydrates 3.1g 1% DV; fat 29.4g 45% DV; cholesterol 289.5mg 97% DV; sodium 350.3mg 14% DV.

Easy Corn Salad Great Side for

BBQs Prep: 20 mins Total: 20 mins Servings: 24 Yield: 24 servings Ingredients • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL) • 1 (15.25 ounce) can Mexican-style corn, drained • 2 (7 ounce) cans Mexican-style corn, drained • 1 (15.25 ounce) can yellow and white corn, drained • 2 (11 ounce) cans white corn with chipotle peppers • 1 large seedless cucumber, peeled and diced • 1 cup diced red bell peppers • 1 cup chopped fresh cilantro leaves • ¼ cup diced red onion, or more to taste • 1 ½ lime (2" dia)s limes, juiced Directions Step 1 Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl. Nutrition Facts Per Serving: 65.3 calories; protein 2.1g 4% DV; carbohydrates 15.5g 5% DV; fat 0.6g 1% DV; cholesterolmg; sodium 322.8mg 13% DV.

Better Peanut Butter Sandwich Prep: 2 mins Total: 2 mins Servings: 1 Yield: 1 serving Ingredients • 2 slices bread • 1 ½ tablespoons peanut butter • 1 ½ tablespoons applesauce Directions Step 1 Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve. Nutrition Facts

Per Serving: 286.3 calories; protein 10g 20% DV; carbohydrates 32.7g 11% DV; fat 13.9g 22% DV; cholesterolmg; sodium 452.9mg 18% DV.

Amy's Delicious Turkey Burgers Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound ground turkey • 1 tablespoon garlic powder • 1 tablespoon red pepper flakes • 1 teaspoon dried minced onion • 1 egg • ½ cup crushed cheese flavored crackers Directions Step 1 Preheat a grill for high heat. Step 2 In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties. Step 3 Place patties on the grill, and cook for about 5 minutes per side, until well done. Nutrition Facts Per Serving: 238.8 calories; protein 25.5g 51% DV; carbohydrates 7.6g 3% DV; fat 12.2g 19% DV; cholesterol 131.4mg 44% DV; sodium 160mg 6% DV.

Grilled Chicken Breasts with Fresh Strawberry Salsa Prep: 25 mins Cook: 10 mins Additional: 2 hrs Total: 2 hrs 35 mins

Servings: 4 Yield: 4 chicken breasts Ingredients • 4 (6 ounce) skinless, boneless chicken breast halves • 1 pinch salt and pepper to taste • 1 serrano chile, seeded and minced • 1 clove garlic, minced • 1 teaspoon chili powder • 2 tablespoons raspberry vinegar • ¼ cup olive oil • 2 cups sliced fresh strawberries • 2 tablespoons chopped fresh mint • 2 tablespoons white sugar • 1 serrano chile, seeded and minced • ⅓ cup minced red onion • 2 tablespoons raspberry vinegar • 1 pinch salt and pepper to taste • ¼ cup sour cream Directions Step 1 Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours. Step 2 While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving. Step 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate. Step 4 Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

Nutrition Facts Per Serving: 408.1 calories; protein 36.8g 74% DV; carbohydrates 17.6g 6% DV; fat 21g 32% DV; cholesterol 103.2mg 34% DV; sodium 104.4mg 4% DV.

Broccoli Salad with Bacon Prep: 10 mins Cook: 10 mins Additional: 25 mins Total: 45 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound bacon • 1 bunch broccoli, finely chopped • ½ cup sunflower seeds • ½ cup diced red onion • ¾ cup mayonnaise • ¼ cup white sugar • 2 tablespoons white vinegar Directions Step 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble. Step 2 Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl. Step 3 Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving. Cook's Note: Chop broccoli fairly fine. I like to include a bit of the stalk for extra crunch. Nutrition Facts Per Serving: 342.6 calories; protein 10.1g 20% DV; carbohydrates 12.4g 4% DV; fat 28.9g 45% DV; cholesterol 28.3mg 9% DV; sodium 561mg 22% DV.

Jamaican Jerk Dry Rub Prep: 15 mins Total: 15 mins Servings: 832 Yield: 26 cups Ingredients • 1 ½ cups allspice • 8 cups salt • 5 ½ cups garlic powder • 4 cups white sugar • 1 cup chipotle chile powder • ½ cup ground cloves • 2 cups dried thyme leaves • 2 cups ground black pepper • 4 cups cayenne pepper • 1 cup ground cinnamon Directions Step 1 Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers. Step 2 To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat. Nutrition Facts Per Serving: 10.2 calories; protein 0.3g 1% DV; carbohydrates 2.4g 1% DV; fat 0.1g; cholesterolmg; sodium 0.9mg.

Orzo and Shrimp Salad with Asparagus Prep: 20 mins Cook: 20 mins Additional: 2 hrs Total: 2 hrs 40 mins Servings: 6 Yield: 6 servings Ingredients • 12 eaches extra-large shrimp

• 1 clove garlic, minced • 2 tablespoons extra-virgin olive oil • 2 quarts water • 8 ounces orzo pasta • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces • 2 tablespoons extra-virgin olive oil • 2 eaches green onions, chopped • 1 tablespoon white balsamic vinegar • 1 tablespoon fresh lemon juice • 2 teaspoons honey mustard • 2 tablespoons minced fresh basil • 1 pinch salt and pepper to taste Directions Step 1 Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces. Step 2 Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water. Step 3 Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours. Nutrition Facts Per Serving: 302.2 calories; protein 18.6g 37% DV; carbohydrates 33.5g 11% DV; fat 10.8g 17% DV; cholesterol 86.2mg 29% DV; sodium 111.9mg 5% DV.

Blue Cheese and Dried Cranberry Tossed Salad

Prep: 20 mins Total: 20 mins Servings: 6 Yield: 6 servings Ingredients • 4 hearts hearts of romaine lettuce, chopped • ½ English cucumber, sliced • ¾ cup grape tomatoes, halved • ½ cup chopped toasted pecans • ½ cup dried cranberries • ½ cup crumbled blue cheese • ¾ cup balsamic vinaigrette Directions Step 1 Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving. Nutrition Facts Per Serving: 258.3 calories; protein 5.3g 11% DV; carbohydrates 19g 6% DV; fat 19.9g 31% DV; cholesterol 8.4mg 3% DV; sodium 519.7mg 21% DV.

Sweet Barbeque Beans Prep: 30 mins Cook: 1 hr 20 mins Total: 1 hr 50 mins Servings: 10 Yield: 10 servings Ingredients • 6 slices bacon, chopped • 1 pound ground beef • 2 (16 ounce) cans baked beans with pork • 1 (15.5 ounce) can navy beans, rinsed and drained • 1 (15 ounce) can kidney beans, rinsed and drained • ¾ cup ketchup • ¾ cup packed brown sugar • 3 tablespoons distilled white vinegar • 2 tablespoons honey garlic sauce • 2 tablespoons sweet and sour sauce • 1 teaspoon onion powder • 1 teaspoon garlic salt

• 1 teaspoon ground mustard • 1 teaspoon Worcestershire sauce Directions Step 1 Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker. Step 2 Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving. Nutrition Facts Per Serving: 387.9 calories; protein 20.7g 41% DV; carbohydrates 56.9g 18% DV; fat 9.7g 15% DV; cholesterol 40.7mg 14% DV; sodium 1281.4mg 51% DV.

Gourmet Chicken Sandwich Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - pounded to 1/4 inch thickness • ground black pepper to taste • 1 tablespoon olive oil • 1 teaspoon minced garlic • 2 tablespoons mayonnaise • 2 teaspoons prepared Dijon-style mustard • 1 teaspoon chopped fresh rosemary • 8 slices garlic and rosemary focaccia bread Directions Step 1

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. Step 2 In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice. Nutrition Facts Per Serving: 522.5 calories; protein 34.6g 69% DV; carbohydrates 58g 19% DV; fat 15.7g 24% DV; cholesterol 69.8mg 23% DV; sodium 826.1mg 33% DV.

Ground Chicken Taco Burgers Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound ground chicken • ½ small onion, diced • 1 teaspoon minced garlic • ½ (1 ounce) package dry taco seasoning mix • 1 egg • 1 pinch salt and pepper, to taste • 4 eaches wheat hamburger buns, toasted • 4 slices pepperjack cheese • 1 avocado - peeled, pitted and sliced • ¼ cup chopped jalapeno pepper • ½ cup salsa, or to taste Directions Step 1 Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Step 2 Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties. Step 3 Cook the chicken patties on the preheated grill until meat is no longer pink

and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun. Nutrition Facts Per Serving: 785.5 calories; protein 24.9g 50% DV; carbohydrates 127.4g 41% DV; fat 23.6g 36% DV; cholesterol 76.9mg 26% DV; sodium 1408mg 56% DV.

Scrumptious Frosted Fudgy Brownies Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 32 Yield: 1 9x13-inch pan of brownies Ingredients • 8 (1 ounce) squares unsweetened baking chocolate • 1 cup butter • 5 large eggs eggs • 3 cups white sugar • 1 tablespoon vanilla extract • 1 ½ cups all-purpose flour • 2 cups chopped walnuts • 1 ¼ cups white sugar • 1 cup heavy cream • 5 (1 ounce) squares unsweetened baking chocolate • ½ cup butter, softened • 1 teaspoon vanilla extract Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwavesafe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix. Step 2 Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large

bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan. Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting. Step 4 To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring. Step 5 Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares. Cook's Note If using a glass dish, preheat to 350 degrees F (175 degrees C). You can substitute macadamia nuts for the walnuts, if you like. Nutrition Facts Per Serving: 343.6 calories; protein 4.4g 9% DV; carbohydrates 35.8g 12% DV; fat 22.9g 35% DV; cholesterol 62.1mg 21% DV; sodium 78.1mg 3% DV.

Adobo Chicken with Ginger Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 6 Yield: 6 servings Ingredients • 1 (3 pound) whole chicken, cut into 8 pieces • ½ cup soy sauce • ¾ cup distilled white vinegar • 1 bulb garlic, peeled and crushed • 2 tablespoons thinly sliced fresh ginger root • 2 leaf (blank)s bay leaves

• ½ tablespoon black peppercorns Directions Step 1 Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half. Step 2 Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce. Nutrition Facts Per Serving: 516.6 calories; protein 44.2g 89% DV; carbohydrates 5.3g 2% DV; fat 34.3g 53% DV; cholesterol 170.3mg 57% DV; sodium 1363.5mg 55% DV.

Chicken Fajita Marinade Prep: 15 mins Total: 15 mins Servings: 6 Yield: 3 /4 cup Ingredients • ¼ cup beer • ⅓ cup fresh lime juice • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 tablespoon brown sugar • 1 tablespoon Worcestershire sauce • 1 tablespoon chopped cilantro • ½ teaspoon ground cumin • 1 pinch salt to taste Directions Step 1 To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well. Step 2 To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Nutrition Facts Per Serving: 40.9 calories; protein 0.2g; carbohydrates 4.7g 2% DV; fat 2.3g 4% DV; cholesterolmg; sodium 29.8mg 1% DV.

Quick Edamame Salad Prep: 10 mins Total: 10 mins Servings: 16 Yield: 16 servings Ingredients • 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed • 1 (16 ounce) package frozen sweet corn, thawed • 1 (16 ounce) package frozen sweet peas, thawed • 1 (12 ounce) can black beans, drained and rinsed • ½ red onion, minced • ¼ cup olive oil, or to taste • ¼ cup red wine vinegar, or to taste • ½ teaspoon salt • ½ teaspoon dried parsley • ¼ teaspoon ground black pepper • ¼ teaspoon dried basil • ¼ teaspoon garlic powder Directions Step 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl. Step 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture. Step 3 Chill in refrigerator at least 30 minutes before serving. Cook's Notes: Defrost frozen vegetables in the fridge so that they remain cold and don't get too soggy. If halving the recipe, use 10-ounce bags of corn and peas and the keep the full bag of edamame. Nutrition Facts Per Serving: 138.5 calories; protein 7.2g 15% DV; carbohydrates 16.7g 5% DV; fat 5.7g 9% DV; cholesterolmg; sodium 185.5mg 7% DV.

Sweet Restaurant Slaw Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 8 Yield: 8 servings Ingredients • 1 (16 ounce) bag coleslaw mix • 2 tablespoons diced onion • ⅔ cup creamy salad dressing (such as Miracle Whip™) • 3 tablespoons vegetable oil • ½ cup white sugar • 1 tablespoon white vinegar • ¼ teaspoon salt • ½ teaspoon poppy seeds Directions Step 1 Combine the coleslaw mix and onion in a large bowl. Step 2 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. Nutrition Facts Per Serving: 199.8 calories; protein 0.8g 2% DV; carbohydrates 22.5g 7% DV; fat 12g 19% DV; cholesterol 11.2mg 4% DV; sodium 252.5mg 10% DV.

Potato Salad Prep: 20 mins Cook: 10 mins Additional: 6 hrs Total: 6 hrs 30 mins Servings: 20 Yield: 20 servings Ingredients • 5 pounds red potatoes, chopped • 3 cups mayonnaise • 2 cups finely chopped pickles • 5 eaches hard-cooked eggs, chopped • ½ cup chopped red onion • ½ cup chopped celery

• 3 tablespoons prepared mustard • 1 tablespoon apple cider vinegar • 1 teaspoon salt, or to taste • ½ teaspoon ground black pepper Directions Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt. Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving. Nutrition Facts Per Serving: 338.8 calories; protein 4.1g 8% DV; carbohydrates 20.4g 7% DV; fat 27.6g 42% DV; cholesterol 53.5mg 18% DV; sodium 538.1mg 22% DV.

Simple Grilled Lamb Chops Prep: 10 mins Cook: 6 mins Additional: 2 hrs Total: 2 hrs 16 mins Servings: 6 Yield: 6 servings Ingredients • ¼ cup distilled white vinegar • 2 teaspoons salt • ½ teaspoon black pepper • 1 tablespoon minced garlic • 1 onion, thinly sliced • 2 tablespoons olive oil • 2 pounds lamb chops Directions Step 1 Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Step 2

Preheat an outdoor grill for medium-high heat. Step 3 Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium. Nutrition Facts Per Serving: 519 calories; protein 25g 50% DV; carbohydrates 2.3g 1% DV; fat 44.8g 69% DV; cholesterol 112mg 37% DV; sodium 861mg 34% DV.

The Ultimate Berry Crumble Prep: 15 mins Cook: 40 mins Additional: 30 minsTotal: 1 hr 25 mins Servings: 8 Yield: 1 2-quart baking dish Ingredients For the Crumble: • 2 cups all-purpose flour • ¼ teaspoon fine salt • ¾ teaspoon baking powder • ¾ cup white sugar • ¾ cup frozen unsalted butter • 1 ½ teaspoons vanilla extract • 2 large egg yolks • 1 teaspoon apple cider vinegar, or as needed For the Fruit Mixture: • 1 cup blueberries • 1 cup raspberries • 1 cup blackberries • 1 teaspoon lemon zest • 2 teaspoons fresh lemon juice • ⅓ cup white sugar • 2 teaspoons cornstarch • 1 pinch cayenne pepper Directions

Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed. Step 3 Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved. Step 4 Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps. Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes. Chef's Notes: You can use self-rising flour and skip the all-purpose flour, salt, and baking powder combination. Use any variety of berries; ripe peaches and other summer stone fruit would also be fantastic. You can use frozen berries, which are a lot juicier, so keep that in mind when making cornstarch-related decisions. If you want a pie-like filling, you'll want to toss in about 1 to 4 teaspoons of cornstarch, otherwise for a runnier fruit mixture cut it in half, or leave it out altogether. Nutrition Facts Per Serving: 415.7 calories; protein 4.6g 9% DV; carbohydrates 58.2g 19% DV; fat 18.9g 29% DV; cholesterol 97mg 32% DV; sodium 123.9mg 5% DV.

Southern-Style Buttermilk Fried Chicken

Prep: 30 mins Cook: 30 mins Additional: 2 hrs Total: 3 hrs Servings: 8 Yield: 8 servings Ingredients • 2 cups buttermilk • 1 tablespoon Dijon mustard • 1 teaspoon salt • 1 teaspoon ground black pepper • 1 teaspoon cayenne pepper • 1 whole chicken, cut into pieces • 2 cups all-purpose flour • 1 tablespoon baking powder • 1 tablespoon garlic powder • 1 tablespoon onion powder • 5 cups vegetable oil for frying Directions Step 1 Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. Step 2 When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly. Nutrition Facts Per Serving: 480 calories; protein 29.2g 58% DV; carbohydrates 29.4g 10% DV; fat 26.7g 41% DV; cholesterol 77.1mg 26% DV; sodium 650.4mg 26% DV.

Deep South Fried Chicken Prep: 10 mins Cook: 35 mins Total: 45 mins Servings: 8 Yield: 8 servings

Ingredients • 1 cup shortening • 2 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon ground black pepper • 1 (2 to 3 pound) whole chicken, cut into pieces Directions Step 1 Heat the shortening in a large, cast iron skillet over medium-high heat. Step 2 In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet. Step 3 Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear. Nutrition Facts Per Serving: 351 calories; protein 26g 52% DV; carbohydrates 26.5g 9% DV; fat 14.7g 23% DV; cholesterol 71.8mg 24% DV; sodium 358.4mg 14% DV.

Virgin Strawberry Daiquiri Prep: 5 mins Total: 5 mins Servings: 1 Yield: 1 serving Ingredients • 2 large strawberries, hulled • ¼ cup white sugar • 1 tablespoon lemon juice • ¾ cup chilled lemon-lime soda • 4 cubes ice Directions Step 1 In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve. Nutrition Facts

Per Serving: 287.1 calories; protein 0.3g 1% DV; carbohydrates 74.4g 24% DV; fat 0.1g; cholesterolmg; sodium 24.6mg 1% DV.

Blackberry Upside Down Cake Prep: 15 mins Cook: 45 mins Additional: 30 mins Total: 1 hr 30 mins Servings: 10 Yield: 10 servings Ingredients Topping: • ¼ cup brown sugar • 2 tablespoons butter • 2 cups fresh blackberries • ¾ cup white sugar Cake: • 1 cup white sugar • ½ cup butter, softened • 2 large eggs eggs • 1 ½ cups all-purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • ¼ cup milk • 1 teaspoon vanilla extract Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly brokendown, about 5 minutes more; remove from heat and pour into a 9-inch cake pan. Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs. Step 4 Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour

and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter. Step 5 Pour batter over blackberry mixture in the 9-inch cake pan. Step 6 Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan. Cook's Note: Instead of heating the brown sugar, butter, and blackberries together in a saucepan, I heat them directly in the cake pan on the stove. Nutrition Facts Per Serving: 350.7 calories; protein 3.9g 8% DV; carbohydrates 56.3g 18% DV; fat 12.9g 20% DV; cholesterol 68.2mg 23% DV; sodium 313.7mg 13% DV.

Grilled Bison Burgers Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 4 Yield: 4 servings Ingredients • 1 pound ground bison • ½ cup panko bread crumbs • 1 egg • 3 tablespoons Worcestershire sauce • 4 dashes hot sauce (such as Tabasco) • 1 pinch granulated garlic • 1 pinch ground black pepper • 1 serving olive oil cooking spray • 4 slices American cheese • 4 eaches hamburger buns, split and toasted Directions Step 1 Preheat an outdoor grill for high heat and lightly oil the grate. Mix bison, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and

pepper together by hand in a bowl; form into 4 patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes. Step 3 Spray the patties with cooking spray and grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. An instantread thermometer inserted into the center should read 140 degrees F (60 degrees C). Step 4 Sandwich burgers between bun halves. Nutrition Facts Per Serving: 392.5 calories; protein 32.9g 66% DV; carbohydrates 34.4g 11% DV; fat 14.4g 22% DV; cholesterol 125.6mg 42% DV; sodium 936.2mg 37% DV.

Simple Lemon Cake Prep: 10 mins Cook: 35 mins Total: 45 mins Servings: 10 Yield: 1 9-inch square pan Ingredients • 1 cup white sugar • ½ cup butter • 2 large eggs eggs • 2 teaspoons vanilla extract • 1 ½ cups all-purpose flour • 1 ¾ teaspoons baking powder • ¾ cup milk • 1 tablespoon lemon zest • 1 tablespoon lemon juice Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Step 2 Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Step 3 Sift flour and baking powder together in a separate bowl; add to creamed

mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan. Step 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Nutrition Facts Per Serving: 254.1 calories; protein 3.9g 8% DV; carbohydrates 35.8g 12% DV; fat 10.7g 17% DV; cholesterol 63.1mg 21% DV; sodium 172.7mg 7% DV.

Apple and Zucchini Salad Prep: 20 mins Total: 20 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound zucchini, diced • 3 eaches apples, diced • ½ green bell pepper, diced • ½ red onion, chopped • ⅓ cup vegetable oil • 2 tablespoons red wine vinegar • 1 teaspoon white sugar • 1 teaspoon dried basil • ¾ teaspoon salt • ¼ teaspoon ground black pepper Directions Step 1 Combine zucchini, apples, green bell pepper, and onion in a bowl. Step 2 Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat. Nutrition Facts Per Serving: 122.1 calories; protein 1g 2% DV; carbohydrates 10.4g 3% DV; fat 9.3g 14% DV; cholesterolmg; sodium 224.8mg 9% DV.

Ham Salad Spread

Prep: 15 mins Total: 15 mins Servings: 12 Yield: 12 servings Ingredients • 3 cups ground fully cooked ham • 2 large eggs hard cooked eggs, chopped • 2 tablespoons finely chopped celery • 4 teaspoons sweet pickle relish • 2 teaspoons finely chopped onion • 1 cup mayonnaise • 1 tablespoon prepared yellow mustard Directions Step 1 Mix ham, eggs, celery, pickle relish, and onion together in a bowl. Combine mayonnaise and mustard together in a separate bowl; pour over ham mixture. Stir to coat. Refrigerate until serving time. Nutrition Facts Per Serving: 230.1 calories; protein 7.5g 15% DV; carbohydrates 1.4g 1% DV; fat 21.7g 33% DV; cholesterol 56.9mg 19% DV; sodium 578.7mg 23% DV.

Calico Beans Prep: 10 mins Cook: 1 hr 15 mins Total: 1 hr 25 mins Servings: 8 Yield: 8 to 10 servings Ingredients • ½ cup bacon, chopped • 1 pound lean ground beef • 1 (15 ounce) can pork and beans • 1 (15 ounce) can kidney beans, drained • 1 (15 ounce) can butter beans • 1 (15 ounce) can lima beans, drained • ½ cup ketchup • 1 cup packed brown sugar • 1 cup chopped onion • 3 tablespoons white wine vinegar • 1 teaspoon mustard powder • ½ cup chopped celery Directions Step 1 Preheat oven to 350 degrees F (175 C).

Step 2 Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Step 3 In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery. Step 4 Cover and bake for 1 hour. Nutrition Facts Per Serving: 434.5 calories; protein 22.3g 45% DV; carbohydrates 66.6g 22% DV; fat 10g 15% DV; cholesterol 38.2mg 13% DV; sodium 952.9mg 38% DV.

Strawberry Cheesecake Icebox Cake Prep: 15 mins Additional: 4 hrs Total: 4 hrs 15 mins Servings: 12 Yield: 1 9x13-inch cake Ingredients • ½ (8 ounce) package cream cheese • ⅓ cup confectioners' sugar • 1 teaspoon vanilla extract • 3 ½ cups heavy cream • 4 individual packages graham crackers • 2 pounds fresh strawberries, sliced Directions Step 1 Beat cream cheese, confectioners' sugar, and vanilla extract with an electric mixer until smooth. Add heavy cream and beat on high speed until soft peaks form. Step 2 Arrange a single layer of graham crackers in a 9x13-inch pan, covering the bottom as much as possible. Spread 1/4 of the whipped cream mixture evenly over the crackers. Top with sliced strawberries. Place another layer of graham

crackers on top, followed by another 1/4 of the cream and strawberries. Repeat with 2 more layers of cookies, cream, and strawberries, ending with a layer of cream. Step 3 Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight. Nutrition Facts Per Serving: 521.3 calories; protein 6.1g 12% DV; carbohydrates 49.7g 16% DV; fat 34.2g 53% DV; cholesterol 105.4mg 35% DV; sodium 355.8mg 14% DV.

Cast Iron Cornbread Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 8 Yield: 8 servings Ingredients • ½ cup unsalted butter • 1 cup cornmeal • ½ teaspoon fine salt • 1 pinch cayenne pepper • 3 tablespoons honey, or to taste • 2 large eggs • 1 ½ cups buttermilk • 1 cup self-rising flour Directions Step 1 Preheat the oven to 400 degrees F (200 degrees C). Step 2 Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Step 3 Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet Step 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing. Tips

Chef's Notes: To make your own you self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt. You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your tastes. As far as the butter amount goes, I'd usually use 4 tablespoons for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don't want it too rich. I use a lot of buttermilk, since I don't care for a super-dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup. Nutrition Facts Per Serving: 281 calories; protein 6g 12% DV; carbohydrates 34.1g 11% DV; fat 13.6g 21% DV; cholesterol 78.8mg 26% DV; sodium 412.6mg 17% DV.

Sesame Pasta Chicken Salad Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 10 Yield: 10 servings Ingredients • ¼ cup sesame seeds • 1 (16 ounce) package bow tie pasta • ½ cup vegetable oil • ⅓ cup light soy sauce • ⅓ cup rice vinegar • 1 teaspoon sesame oil • 3 tablespoons white sugar • ½ teaspoon ground ginger • ¼ teaspoon ground black pepper • 3 cups shredded, cooked chicken breast meat • ⅓ cup chopped fresh cilantro • ⅓ cup chopped green onion Directions Step 1 Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Step 2

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. Step 3 In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Step 4 Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. Nutrition Facts Per Serving: 349 calories; protein 15.9g 32% DV; carbohydrates 38.3g 12% DV; fat 15.2g 23% DV; cholesterol 23.9mg 8% DV; sodium 308.1mg 12% DV.

Pickled Red Beet Eggs Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 12 Yield: 12 servings Ingredients • 1 (15 ounce) can beets • 1 onion, thinly sliced • 12 large eggs hard cooked eggs, shelled and left whole • ¼ cup white sugar • ½ cup vinegar Directions Step 1 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. Step 2 Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. Step 3 Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. Nutrition Facts Per Serving: 108 calories; protein 6.6g 13% DV; carbohydrates 8.1g 3% DV; fat 5.3g 8% DV; cholesterol 212mg 71% DV; sodium 112.4mg 5% DV.

Oven-Fried Catfish Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 6 Yield: 6 servings Ingredients • 1 ½ pounds catfish fillets • ½ cup yellow cornmeal • 1 teaspoon paprika • 1 teaspoon dried thyme • 1 teaspoon salt • ½ teaspoon celery seed • ½ teaspoon onion powder • ½ teaspoon garlic powder • ½ teaspoon ground black pepper • ½ cup skim milk • 1 serving cooking spray Directions Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Step 2 In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet. Step 3 Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork. Nutrition Facts Per Serving: 206.9 calories; protein 19.4g 39% DV; carbohydrates 11g 4% DV; fat 9g 14% DV; cholesterol 53.8mg 18% DV; sodium 458.5mg 18% DV.

Zucchini Walnut Carrot Cake Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 16 Yield: 1 9x13-inch

cake Ingredients • 1 ½ cups evaporated cane sugar • 2 eaches cage-free eggs • ½ cup unsweetened applesauce • ½ cup canola oil • 1 cup whole wheat flour • 1 cup all-purpose flour • 2 teaspoons baking soda • 1 ½ teaspoons ground cinnamon • 1 teaspoon ground nutmeg • 1 teaspoon kosher salt • 1 large carrot, peeled and shredded • 1 large zucchini, shredded • 1 ½ cups chopped walnuts, divided Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Step 2 Cream sugar and eggs together in a large bowl. Mix in applesauce and oil. Step 3 Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts. Step 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Nutrition Facts Per Serving: 232.4 calories; protein 4.6g 9% DV; carbohydrates 21.5g 7% DV; fat 15.2g 23% DV; cholesterol 20.5mg 7% DV; sodium 291.2mg 12% DV.

The Best Cherry Pie Prep: 15 mins Cook: 48 mins Additional: 20 mins Total: 1 hr 23 mins Servings: 8 Yield: 1 pie Ingredients • 1 (15 ounce) package double crust ready-to-use pie crust

• 3 cups cherries, pitted • ¾ cup white sugar • 3 tablespoons cornstarch • ¼ teaspoon almond extract • 2 tablespoons salted butter, cut into bits Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork. Step 2 Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes. Step 3 Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet. Step 4 Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes. Nutrition Facts Per Serving: 395.2 calories; protein 3.7g 7% DV; carbohydrates 52.7g 17% DV; fat 19.6g 30% DV; cholesterol 7.6mg 3% DV; sodium 273.8mg 11% DV.

Marinated Green Beans with Olives, Tomatoes, and Feta Prep: 30 mins Cook: 10 mins Additional: 3 hrs Total: 3 hrs 40 mins Servings: 10 Yield: 10 servings Ingredients • 2 pounds fresh green beans, trimmed • ¼ cup olive oil

• 2 cloves garlic, minced • 1 cup kalamata olives, pitted and sliced • 2 eaches tomatoes, seeded and chopped • 2 tablespoons red wine vinegar • 1 tablespoon chopped fresh oregano • ½ teaspoon salt • ¼ teaspoon ground black pepper • 1 (8 ounce) package crumbled feta • 1 bunch fresh oregano sprigs Directions Step 1 Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish. Step 2 Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving. Nutrition Facts Per Serving: 183.3 calories; protein 5.5g 11% DV; carbohydrates 10.6g 3% DV; fat 14g 22% DV; cholesterol 20.2mg 7% DV; sodium 596.9mg 24% DV.

Greek Yogurt Chicken Salad Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 6 Yield: 6 servings Ingredients • 1 cup plain Greek yogurt • 1 tablespoon Dijon mustard • 1 tablespoon lemon juice • 2 teaspoons honey • 2 teaspoons chopped fresh parsley • 1 teaspoon chopped fresh dill

• ½ teaspoon salt • ½ teaspoon freshly ground black pepper • ½ teaspoon onion powder • 2 cups cooked, shredded chicken • ½ cup celery, diced Directions Step 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy. Step 2 Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving. Nutrition Facts Per Serving: 106.3 calories; protein 9.7g 19% DV; carbohydrates 4.6g 2% DV; fat 5.3g 8% DV; cholesterol 30.8mg 10% DV; sodium 309.3mg 12% DV.

Big Smokey Burgers Prep: 25 mins Cook: 10 mins Total: 35 mins Servings: 6 Yield: 6 burgers Ingredients • 2 pounds ground beef sirloin • ½ onion, grated • 1 tablespoon grill seasoning • 1 tablespoon liquid smoke flavoring • 2 tablespoons Worcestershire sauce • 2 tablespoons minced garlic • 1 tablespoon adobo sauce from canned chipotle peppers • 1 chipotle chile in adobo sauce, chopped • 1 pinch salt and pepper to taste • 6 (1 ounce) slices sharp Cheddar cheese • 6 eaches hamburger buns Directions Step 1 Preheat an outdoor grill for medium-high heat.

Step 2 Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper. Step 3 Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve. 537 calories; protein 38.7g 77% DV; carbohydrates 26.6g 9% DV; fat 29.7g 46% DV; cholesterol 121.3mg 40% DV; sodium 1034.7mg 41% DV.

Macaroni Salad with Pickles Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients • 1 (16 ounce) package macaroni • 4 large eggs eggs • 1 cup mayonnaise • ½ cup sour cream • 1 teaspoon salt, or to taste • ¼ teaspoon ground black pepper, or to taste • ¼ teaspoon ground mustard • 2 tablespoons sweet pickle juice • 2 tablespoons celery seed • 1 cup chopped celery • ½ cup chopped red onion • ½ cup pimento-stuffed green olives • ¼ cup chopped sweet pickle • 2 carrot, (7-1/2")s carrots, grated • 1 green bell pepper, chopped Directions Step 1 Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside. Step 2 Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately

remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs. Step 3 In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper. Step 4 In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving. 689.4 calories; protein 16.2g 33% DV; carbohydrates 66.7g 22% DV; fat 40.3g 62% DV; cholesterol 146.4mg 49% DV; sodium 1119.6mg 45% DV.

Cucumber Salad With Thai Sweet Chili Vinaigrette Prep: 15 mins Additional: 1 hr Total: 1 hr 15 mins Servings: 4 Yield: 4 servings Ingredients • 2 tablespoons rice vinegar • 2 tablespoons Thai sweet chili sauce • 1 teaspoon sesame oil • ¼ teaspoon white sugar • ¼ teaspoon granulated garlic • 1 pinch salt to taste • 1 cucumber, thinly sliced • 1 green onion, thinly sliced Directions Step 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt. Step 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving. Nutrition Facts Per Serving: 36.4 calories; protein 0.6g 1% DV; carbohydrates 6.5g 2% DV; fat 1.3g 2%

DV; cholesterolmg; sodium 87.1mg 4% DV.

Beer Lime Grilled Chicken Prep: 10 mins Cook: 14 mins Additional: 30 mins Total: 54 mins Servings: 4 Yield: 4 servings Ingredients • 1 lime, juiced • 1 (12 fluid ounce) can light colored beer • 1 teaspoon honey • 2 cloves garlic, minced • 2 tablespoons chopped fresh cilantro • 1 pinch Salt and pepper • 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves Directions Step 1 In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Step 2 Preheat an outdoor grill for medium heat and lightly oil grate. Step 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side. Nutrition Facts Per Serving: 181.9 calories; protein 25.2g 50% DV; carbohydrates 7g 2% DV; fat 2.9g 4% DV; cholesterol 67.2mg 22% DV; sodium 63.3mg 3% DV.

Tarte aux Moutarde (French Tomato and Mustard Pie) Prep: 20 mins Cook: 20 mins Total: 40 mins Servings: 4 Yield: 1 9-inch

pie Ingredients • 1 recipe unsweetened pastry for a 9-inch single crust pie • ½ cup grainy brown mustard • 3 large ripe tomatoes, thinly sliced • 6 slices Swiss cheese, about 1/4-inch thick • 1 tablespoon olive oil, or as needed • 2 tablespoons herbes de Provence Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust. Step 2 Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence. Step 3 Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes. Nutrition Facts Per Serving: 415.1 calories; protein 11.6g 23% DV; carbohydrates 33.8g 11% DV; fat 24.9g 38% DV; cholesterol 19.6mg 7% DV; sodium 754.2mg 30% DV.

Smoked Asparagus Prep: 20 mins Cook: 1 hr Total: 1 hr 20 mins Servings: 6 Yield: 1 1/2 pounds asparagus Ingredients • 2 tablespoons butter • 4 cloves garlic, sliced thin • 2 tablespoons lemon juice • 1 pinch salt to taste • ¼ teaspoon ground black pepper • 1 onion, thinly sliced • 1 ½ pounds asparagus, trimmed

Directions Step 1 Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Step 2 Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper. Step 3 Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker. Step 4 Close the smoker and cook the asparagus until tender, about 1 hour. Nutrition Facts Per Serving: 68.2 calories; protein 2.8g 6% DV; carbohydrates 7.1g 2% DV; fat 4.1g 6% DV; cholesterol 10.2mg 3% DV; sodium 42.7mg 2% DV.

All-American Loaded Baked Potato Salad Prep: 20 mins Cook: 20 mins Additional: 1 hr Total: 1 hr 40 mins Servings: 6 Yield: 6 servings Ingredients • 6 cups cubed russet potatoes • 1 teaspoon salt • 1 cup sour cream • 1 cup creamy salad dressing (such as Miracle Whip) • ½ teaspoon coarse ground black pepper • 1 cup shredded Cheddar cheese • ½ cup chopped green onions • ½ cup real bacon bits Directions

Step 1 Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool. Step 2 Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve. Cook's Note: Potatoes should be scrubbed and cubed, but not peeled. Nutrition Facts Per Serving: 433.6 calories; protein 13.2g 26% DV; carbohydrates 35g 11% DV; fat 27.1g 42% DV; cholesterol 56.6mg 19% DV; sodium 1162.3mg 47% DV.

Rice Salad Prep: 20 mins Cook: 30 mins Additional: 4 hrs Total: 4 hrs 50 mins Servings: 8 Yield: 8 servings Ingredients • 2 cups water • 1 cup white rice • 6 large eggs eggs • 1 (10 ounce) package frozen peas, thawed • 1 cup chopped celery • ¼ cup chopped onion • 1 (4 ounce) jar diced pimento • 1 cup mayonnaise • 1 teaspoon prepared mustard • 1 tablespoon lemon juice • ¼ cup sweet pickle relish • 1 (9 ounce) can solid white tuna packed in water, drained • ¼ teaspoon dried dill weed • 1 teaspoon salt • ⅛ teaspoon pepper Directions

Step 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool. Step 2 Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Step 3 Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled. Nutrition Facts Per Serving: 423.6 calories; protein 17.2g 34% DV; carbohydrates 30.1g 10% DV; fat 26.2g 40% DV; cholesterol 158.8mg 53% DV; sodium 691.4mg 28% DV.

Rollkuchen (Mennonite Fritters) Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 16 Yield: 16 servings Ingredients • 3 large eggs eggs • 1 ½ cups all-purpose flour • 1 teaspoon salt • 2 cups canola oil for frying Directions Step 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop. Step 2 Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C). Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

Nutrition Facts Per Serving: 80.4 calories; protein 2.4g 5% DV; carbohydrates 9g 3% DV; fat 3.8g 6% DV; cholesterol 34.9mg 12% DV; sodium 158.7mg 6% DV.

Summer Pasta with Tomatoes, Fresh Basil, and Bacon Prep: 10 mins Cook: 30 minsTotal:40 mins Servings: 8 Yield: 8 servings Ingredients • 1 pound farfalle (bow-tie) pasta • ½ pound bacon • 1 ½ cups grape tomatoes, cut in half • ¾ cup crumbled feta cheese • ½ cup toasted pine nuts • 1 tablespoon chopped fresh basil, or more to taste Dressing: • ½ cup shredded Parmesan cheese • ¾ cup olive oil • 4 cloves garlic, crushed • 1 lemon, juiced Directions Step 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Step 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a bowl. Step 3 Combine cooked pasta with crumbled bacon, grape tomatoes, feta cheese, pine nuts, and basil in a large serving dish. Step 4 Combine Parmesan cheese, olive oil, garlic, and lemon juice in a food

processor. Blend until smooth. Pour into pasta salad and mix to combine. Nutrition Facts Per Serving: 574.6 calories; protein 18.8g 38% DV; carbohydrates 47.1g 15% DV; fat 36.3g 56% DV; cholesterol 34.8mg 12% DV; sodium 569mg 23% DV.

Israeli Couscous Salad Prep: 25 mins Cook: 25 mins Additional: 45 mins Total: 1 hr 35 mins Servings: 4 Yield: 4 servings Ingredients • 1 teaspoon extra-virgin olive oil • 1 medium shallot, diced • 2 cloves garlic, minced • 1 cup Israeli couscous, uncooked • 1 ¼ cups chicken stock • 2 eaches Persian cucumbers, sliced • 1 cup chopped fresh spinach • 1 cup grape tomatoes, halved • 1 cup quartered black olives • ¼ cup sliced scallions • ¼ cup chopped fresh Italian parsley • ¼ cup julienned fresh mint leaves • ¼ cup julienned fresh basil leaves Dressing: • 1 lemon, zested and juiced • 3 tablespoons extra-virgin olive oil • ½ tablespoon Dijon mustard • 1 pinch salt and ground black pepper to taste Directions Step 1 Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.

Step 2 While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside. Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate. Nutrition Facts Per Serving: 342 calories; protein 8g 16% DV; carbohydrates 45.7g 15% DV; fat 16g 25% DV; cholesterol 0.2mg; sodium 635.8mg 25% DV.

Sufferin' Succotash Salad Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 6 Yield: 6 servings Ingredients • 2 tablespoons barbeque sauce • 2 tablespoons rice vinegar • 2 tablespoons vegetable oil • 2 ears corn, kernels cut from cob • 1 large red bell pepper, diced • 4 eaches green onions, chopped • 1 (14.5 ounce) can white beans, drained and rinsed • 1 pinch salt and ground black pepper to taste Directions Step 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours. Nutrition Facts Per Serving: 163.5 calories; protein 6.4g 13% DV; carbohydrates 24.5g 8% DV; fat 5.2g 8% DV; cholesterolmg; sodium 68.9mg 3% DV.

Bree's Chicken Salad

Prep: 25 mins Additional: 30 mins Total: 55 mins Servings: 8 Yield: 8 sandwiches Ingredients • 2 (12 ounce) cans chicken breast chunks, drained • 4 stalks celery, chopped • ½ onion, chopped • 1 ½ cups red seedless grapes, halved • 2 tablespoons chopped fresh dill • 1 pinch salt and pepper to taste • ¾ cup mayonnaise • ¼ cup white sugar • 2 tablespoons distilled white vinegar • 8 medium croissants croissants, split Directions Step 1 Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper. Step 2 Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches. Nutrition Facts Per Serving: 571.7 calories; protein 23.8g 48% DV; carbohydrates 39.6g 13% DV; fat 35.3g 54% DV; cholesterol 98.8mg 33% DV; sodium 986.5mg 40% DV.

Baked Corn II Prep: 10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 4 Yield: 4 servings Ingredients • 1 (16 ounce) package frozen corn kernels, thawed and drained • ¾ cup milk • 1 egg • 4 tablespoons butter, melted • 1 tablespoon white sugar • 1 tablespoon all-purpose flour

• salt and pepper to taste Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Step 2 In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish. Step 3 Bake, uncovered, in preheated oven for 1 hour. Nutrition Facts Per Serving: 260.3 calories; protein 6.8g 14% DV; carbohydrates 30.2g 10% DV; fat 14.5g 22% DV; cholesterol 80.7mg 27% DV; sodium 121.4mg 5% DV.

Gluten-Free Crescent Rolls Prep: 40 mins Cook: 25 mins Additional: 1 hr 8 mins Total: 2 hrs 13 mins Servings: 16 Yield: 16 rolls Ingredients • ¼ cup whole milk • ¼ cup butter, softened • 2 tablespoons honey • 2 teaspoons honey • ⅛ teaspoon salt • ¼ cup warm water (110 degrees F (43 degrees C)) • ½ (.25 ounce) package active dry yeast • 1 egg, beaten, divided • 2 cups gluten-free all-purpose flour • 1 tablespoon butter, softened, divided • 1 tablespoon potato starch, or as needed Directions Step 1 Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.

Step 2 Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes. Step 3 Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes. Step 4 Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Step 5 Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds. Step 6 Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape. Step 7 Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg. Step 8 Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C). Step 9 Bake crescents until golden brown, about 25 minutes. Cook's Note: If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry. Nutrition Facts Per Serving: 108.4 calories; protein 2.4g 5% DV; carbohydrates 16.1g 5% DV; fat 4.6g

7% DV; cholesterol 21.5mg 7% DV; sodium 50mg 2% DV.

Zesty Southern Pasta and Bean Salad Prep: 1 min Cook: 10 mins Additional: 4 mins Total: 15 mins Servings: 8 Yield: 8 servings Ingredients • 2 cups small seashell pasta • ⅓ cup Italian-style salad dressing • salt to taste • 1 (15 ounce) can pinto beans • 1 (15 ounce) can black beans • 1 (15 ounce) can whole kernel corn, drained • 3 medium whole (2-3/5" dia) (blank)s tomatoes, chopped • 1 ½ tablespoons ground cumin • ½ tablespoon chili powder • ½ teaspoon onion powder • ½ teaspoon garlic powder • ¼ teaspoon dried red pepper flakes • salt and pepper to taste Directions Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well. Step 2 Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly. Step 3 Chill salad in refrigerator until ready to serve. Nutrition Facts Per Serving: 267 calories; protein 10.9g 22% DV; carbohydrates 48.6g 16% DV; fat 4.8g

7% DV; cholesterolmg; sodium 642.7mg 26% DV.

Cauliflower Salad with Cheddar and Bacon Prep: 15 mins Additional: 2 hrs Total: 2 hrs 15 mins Servings: 24 Yield: 1 /2-cup servings Ingredients • 1 head cauliflower, cut into small florets • 1 red onion, chopped • 1 green bell pepper, chopped • 8 ounces shredded Cheddar cheese • 1 ½ cups cooked crumbled bacon • 2 cups creamy salad dressing (such as Miracle Whip) • ½ cup white sugar Directions Step 1 Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours. Nutrition Facts Per Serving: 183.9 calories; protein 7.1g 14% DV; carbohydrates 9g 3% DV; fat 13.2g 20% DV; cholesterol 29mg 10% DV; sodium 492.7mg 20% DV.

Apple Water Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 3 Yield: 3 servings Ingredients • 22 fluid ounces water • 8 slices Granny Smith apple • 5 slices fresh ginger • 2 small pieces 1-inch pieces lemongrass

Directions Step 1 Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour. Nutrition Facts Per Serving: 9 calories; protein 0.1g; carbohydrates 2.3g 1% DV; fatg; cholesterolmg; sodium 7.2mg.

Broccoli Pasta Salad Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 6 Yield: 6 servings Ingredients • 1 (8 ounce) package linguine pasta • 1 (12 ounce) bag broccoli florets, cut into bite-size pieces • ¼ cup olive oil • 4 teaspoons minced garlic • ½ teaspoon red pepper flakes • ½ cup finely shredded Romano cheese • 2 tablespoons finely chopped fresh flat-leaf parsley • ¼ teaspoon ground black pepper • 1 pinch salt to taste Directions Step 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot. Step 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes. Step 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

Nutrition Facts Per Serving: 275.3 calories; protein 9.9g 20% DV; carbohydrates 32.2g 10% DV; fat 12.8g 20% DV; cholesterol 10.3mg 3% DV; sodium 141mg 6% DV.

Avocado Watermelon Salad Prep: 15 mins Total: 15 mins Servings: 6 Yield: 12 cups Ingredients • 4 cups cubed watermelon • 4 cups fresh baby spinach, torn • 2 large avocados - peeled, pitted, and diced • ¼ cup walnut oil • ¼ cup olive oil • 1 lime, juiced • ½ teaspoon sweet paprika Directions Step 1 Combine watermelon, spinach, and avocados together in a bowl. Step 2 Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat. Cook's Notes: Shop for watermelon carefully. Old-fashioned seeded watermelons are best (and sweeter too!) Add the avocados just before serving, as avocados get darker when exposed to air. Smoked paprika can be used in place of sweet paprika, if desired. Nutrition Facts Per Serving: 350.2 calories; protein 3.2g 6% DV; carbohydrates 17.7g 6% DV; fat 32.2g 50% DV; cholesterolmg; sodium 23.9mg 1% DV.

Old Fashioned Pea Salad

Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 6 Yield: 6 servings Ingredients • 1 (16 ounce) package frozen peas, thawed • 1 onion, finely chopped • 2 large eggs hard-cooked eggs, chopped • ½ cup mayonnaise • 1 pinch salt and ground black pepper to taste Directions Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving. Tips Cook's Note: If you like a creamier salad, add more mayonnaise to taste. Nutrition Facts Per Serving: 222.3 calories; protein 6.4g 13% DV; carbohydrates 12.7g 4% DV; fat 16.6g 26% DV; cholesterol 77.6mg 26% DV; sodium 209.2mg 8% DV.

Easy Tuna Pasta Salad Prep: 20 mins Cook: 15 mins Total: 35 mins Servings: 8 Yield: 8 servings Ingredients • 1 (16 ounce) package cavatappi (corkscrew macaroni) Dressing: • 1 cup mayonnaise • 3 tablespoons lemon juice • 2 tablespoons honey • ½ tablespoon garlic powder • 1 pinch salt and ground black pepper to taste • 2 (8 ounce) cans tuna, drained • 3 stalks celery, sliced • 1 red onion, diced • 1 cup peas • ¼ cup chopped fresh parsley

• ½ cup chopped green olives • 1 teaspoon lemon juice, or to taste • 4 eaches hard-boiled eggs, halved Directions Step 1 Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl. Step 2 Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside. Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve. Nutrition Facts Per Serving: 557.1 calories; protein 26.4g 53% DV; carbohydrates 53.6g 17% DV; fat 27.2g 42% DV; cholesterol 133.5mg 45% DV; sodium 512.5mg 21% DV.

Blueberry Buckle Pull-Apart Bread Prep: 30 mins Cook: 20 mins Additional: 5 mins Total: 55 mins Servings: 16 Yield: 16 servings Ingredients • 1 serving cooking spray • ½ cup white sugar • ⅓ cup all-purpose flour • ½ teaspoon ground cinnamon • ¼ cup butter, melted • 2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!) • ¾ cup white sugar • 1 tablespoon ground cinnamon • ½ cup butter, melted • 1 ½ cups fresh blueberries • ¼ cup butter, melted • ½ cup confectioners' sugar • 2 tablespoons milk, or more as needed

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray. Step 2 Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan. Step 3 Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces. Step 4 Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl. Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamonsugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping. Step 6 Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter. Step 7 Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread. Cook's Note: Substitute a 2 1/2-quart ring mold for the fluted tube pan if you desire. Nutrition Facts Per Serving: 379.7 calories; protein 4.4g 9% DV; carbohydrates 48.5g 16% DV; fat 19.4g 30% DV; cholesterol 31.2mg 10% DV; sodium 649.7mg 26% DV.

Dijon Chicken Salad Prep: 20 mins Total: 20 mins Servings: 6 Yield: 6 servings Ingredients • 2 (10 ounce) cans chunk chicken • 1 cup sliced celery • 1 cup halved seedless green grapes • 1 cup halved seedless red grapes

• ¼ cup dried cranberries • 2 teaspoons dried chives • 2 tablespoons honey • 1 tablespoon Dijon mustard • ¾ cup mayonnaise • ½ teaspoon salt • ⅛ teaspoon ground black pepper Directions Step 1 Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat. Nutrition Facts Per Serving: 431.7 calories; protein 21.1g 42% DV; carbohydrates 21.4g 7% DV; fat 29.6g 46% DV; cholesterol 68.3mg 23% DV; sodium 899.9mg 36% DV.

Fruit Galore Sponge Cake Prep: 15 mins Total: 15 mins Servings: 12 Yield: 12 servings Ingredients • ⅓ cup vanilla flavored syrup • 1 sponge cake • 1 cup blueberries • 1 cup sliced strawberries • 1 (12 ounce) container frozen whipped topping, thawed Directions Step 1 Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes. Step 2 Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit. Step 3 Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat. Nutrition Facts

Per Serving: 234 calories; protein 2.6g 5% DV; carbohydrates 38.4g 12% DV; fat 8.2g 13% DV; cholesterol 38.8mg 13% DV; sodium 102.4mg 4% DV.

Killer Bacon-Cheese Dogs Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 8 Yield: 8 servings Ingredients • 8 slices bacon • 8 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s all-beef hot dogs • 8 roll (blank)s hot dog buns • 8 slices Swiss cheese • ½ cup barbeque sauce, or amount to taste • 1 small red onion, diced Directions Step 1 Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. Step 2 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. Step 3 Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. Step 4 To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion. Nutrition Facts Per Serving: 492.1 calories; protein 21.6g 43% DV; carbohydrates 31.7g 10% DV; fat 30.5g 47% DV; cholesterol 66.3mg 22% DV; sodium 1296.2mg 52% DV.

Tamarind Agua Fresca

Prep: 10 mins Total: 10 mins Servings: 4 Yield: 4 servings Ingredients • 1 cup ice • 6 cups water • ⅓ cup tamarind concentrate • ⅓ cup white sugar • 1 orange, thinly sliced • 1 lime, thinly sliced Directions Step 1 Fill glasses with ice. Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar is dissolved. Pour over ice and garnish with orange and lime slices. Nutrition Facts Per Serving: 84.5 calories; protein 0.4g 1% DV; carbohydrates 21.7g 7% DV; fat 0.1g; cholesterolmg; sodium 10.7mg.

Oat-Free and Gluten-Free Granola Bars (Clean Eating) Prep: 10 mins Cook: 3 mins Additional: 2 hrs Total: 2 hrs 13 mins Servings: 20 Yield: 20 bars Ingredients • 1 ¼ cups almonds, divided • 1 ¼ cups sunflower seeds, divided • 2 cups shredded unsweetened coconut • 1 cup diced dried apricots • 1 ½ cups coconut oil • ½ cup honey • ¼ cup ground cinnamon, or as needed • 1 teaspoon vanilla extract • ½ teaspoon salt Directions Step 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food

processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined. Step 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes. Step 3 Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute. Step 4 Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart. Step 5 Cool until granola has hardened, 2 to 3 hours. Cut into bars. Cook's Notes: Any assorted nuts of your choice can be substituted for the almonds and sunflower seeds. Any preferred dried fruit can substituted for the dried apricots. If you prefer a crunchy granola bar over a soft chewy one, cook the coconut oil mixture longer. When placing the granola bars into the baking sheet, you may either use elbow grease to press the mixture until it is packed nice and tightly, or you can use a secondary cookie pan instead. Placing the granola in the freezer for 20 minutes can be substituted for sitting out for 2 to 3 hours. Nutrition Facts Per Serving: 351.6 calories; protein 4.7g 9% DV; carbohydrates 17.9g 6% DV; fat 31.5g 49% DV; cholesterolmg; sodium 63.6mg 3% DV.

Creamy German Coleslaw Prep: 10 mins Additional: 2 hrs Total: 2 hrs 10 mins Servings: 6 Yield: 6 servings Ingredients

• ½ head cabbage, thinly sliced • 3 tablespoons white sugar • 3 tablespoons cider vinegar • ½ teaspoon celery seed • ½ teaspoon salt • ½ cup mayonnaise, or more to taste Directions Step 1 Place cabbage in a large bowl. Step 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat. Step 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving. Nutrition Facts Per Serving: 182.7 calories; protein 1.5g 3% DV; carbohydrates 12.7g 4% DV; fat 14.7g 23% DV; cholesterol 7mg 2% DV; sodium 316.3mg 13% DV.

Awesome Summer Watermelon Salad Prep: 20 mins Additional: 30 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients • ¼ cup balsamic vinegar • 1 tablespoon Dijon mustard • 1 tablespoon chopped garlic • ½ teaspoon kosher salt • ½ teaspoon freshly ground black pepper • ¾ cup olive oil • 3 cups 2-inch cubes watermelon • 1 cup crumbled feta cheese • ½ red onion, sliced very thin • 1 pinch coarsely ground black pepper to taste Directions

Step 1 Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Step 2 Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving. Nutrition Facts Per Serving: 343.2 calories; protein 4.3g 9% DV; carbohydrates 10.4g 3% DV; fat 32.5g 50% DV; cholesterol 22.3mg 7% DV; sodium 506.1mg 20% DV.

Sweet, Hot Mustard Slaw Prep: 20 mins Additional: 1 hr 10 mins Total: 1 hr 30 mins Servings: 4 Yield: 4 servings Ingredients • 1 tablespoon kosher salt • 1 pound cabbage • For the Dressing: • ¼ cup mayonnaise • 2 tablespoons Dijon mustard • 1 tablespoon coarse-grain mustard • 1 tablespoon honey, or more to taste • ½ teaspoon cayenne pepper, or to taste • 1 tablespoon apple cider vinegar Directions Step 1 Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly. Step 2 Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and

vinegar together in a large bowl. Step 3 Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving. Chef's Note: Of course, vary the sweetness and hotness according to what you're going to serve this with. If I'm going to toss this next too some spicy grilled sausages, then I will tone down the punch, whereas if I'm topping a sweet, smoky pulled pork sandwich, I might be a little more aggressive, like I was here. Nutrition Facts Per Serving: 156.1 calories; protein 1.6g 3% DV; carbohydrates 13.8g 5% DV; fat 11.1g 17% DV; cholesterol 5.2mg 2% DV; sodium 1770.9mg 71% DV.

Barbeque Potato Salad Prep: 25 mins Cook: 20 mins Additional: 2 hrs Total:2 hrs 45 mins Servings: 12 Yield: 12 servings Ingredients • 5 pounds unpeeled potatoes, cubed • 1 small red onion, diced • 6 large eggs hard-cooked eggs, peeled and finely diced • 1 ½ cups mayonnaise • ½ cup barbeque sauce • ½ teaspoon garlic powder • 1 pinch salt and ground black pepper to taste • 1 teaspoon paprika Directions Step 1 Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours. Step 2

Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired. Nutrition Facts Per Serving: 397.8 calories; protein 7.3g 15% DV; carbohydrates 38.6g 13% DV; fat 24.5g 38% DV; cholesterol 103.4mg 35% DV; sodium 319.4mg 13% DV.