Grilled Corn and Edamame Succotash

4 ears corn, shucked and cleaned
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)

Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.

Colorful Corn Salad

1 packages 10oz frozen corn, thawed ( fresh corn on cob cooked 4 ears)
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced celery
1/2 cup minced parsley
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
pinch cayenne pepper
1-1/2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

In a large bowel mix the first 12 ingredients. In a microwave-safe dish combine the oil and garlic. Microwave uncovered, on high for 30 seconds. Cool. Whisk in lime juice.Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.

Corn Flake Candy

1/2 cup sugar
1 cup light cream
1 cup light corn syrup

Stir until mixture comes to a boil. Cook to soft ball stage.

Pour over; 4-1/2 cups corn flakes
2-1/2 cups crispy rice cereal
1 cup coconut
1 cup salted peanuts

Mix well.

Corn and Broccoli Calzones

1-1/2 cups chopped broccoli florets
1-1/2 cups fresh corn kernels (about 3 ears)
2 cups shredded mozzarella cheese
2/3 cup ricotta cheese
4 scallions, thinly sliced (green onions)
1 cup of ranch dressing or alfredo sauce
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
20 oz whole-wheat bread dough, thawed if frozen
2 teaspoon canola oil

Preheat oven 450. coat 2 baking sheets with cooking spray. combine broccoli,
corn, mozzarella, scallions, ranch dressing or Alfredo, basil, garlic powder, salt
and pepper in large bowl. On lightly floured surfaced, divide dough into 6 pieces.
Roll each piece an 8-inch circle. Put a generous 3/4 cup filling on one half over filling.
Fold the edges over and crimp with a fork to seal. make several small slits in the top
of each calzone to vent steam; brush each calzone with oil. Place on baking sheets.
Bake the calzones, switching the pans halfway through,(about 7 minutes) continue to
cook until browned on top, about 15 minutes.

Candy bar Brownies

1 box of brownie mix (for 9X13 baking dish)
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3-4 snicker candy bars, cut in 1/2 inch pieces

Mix the brownie as instructed on box. In batter stir in milk, semi-sweet, and white chocolate chips. Pour in a greased 9X 13 baking dish. Bake at 350 for 25-30 minutes or when toothpick is inserted comes out clean. Immediately sprinkle the candy bar pieces over the top. Cool, then serve.

Country Chicken and Rice

2 to 3 pounds of boneless chicken breast, cubed
2 packages of country gravy mix
2 cups minute rice, uncooked

Brown cubed chicken in a skillet until completely cooked, lightly salt and pepper. Mix gravy, combine chicken to gravy. Cook minute rice. Serve chicken mixer over rice.

Chinese Chicken Salad

1/4 cup soy sauce
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast

Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.

Asian Vinaigrette Dressing:

1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar

Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

Salad:

1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)

Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.

Famous Dave's Tri-Tip Steaks

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Famous Dave's BBQ Rich & Sassy Flavor
Tri-Tip Steak

Slather steaks with Famous Dave's sauce just before removing from the grill

Pistachio Eclair Dessert

3 cups milk
1 package of instant pistachio pudding mix
1 package instant french vanilla pudding mix
1-8oz frozen whipped topping, thawed
1 package (14.4oz) graham crackers
1 can of choc frosting

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft set. Fold in whipped topping. In a 9X13 baking dish layer graham crackers and half of the pudding mixture. Repeat layers.(about 3 layers) Top with remaining graham crackers.

Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until well softened. Stir frosting will, spread over graham crackers. Cover and refrigerate for at least 20 minutes

This is a great dessert to get the children involved with.

Sweet -Sour Pasta Salad

1 package (16 oz) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber. peeled and chopped
1 medium green pepper, chopped
2 tablespoons minced fresh parsley

Dressing:
1-1/2 cups sugar
1/2 cup white vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper, and parsley, set aside.

In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until cooled.

Lawry's Marinated Beef Burgers

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Lawry's Havana Garlic & Lime Marinade
Ground beef patties

Place patties in resealable bag of large dish and cover with marinade for 30 minutes, turning halfway through. Grill to your liking

World Harbor Chicken Ka-Bobs

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World harbor Italian Grill Sauce & marinade
Chicken chunks
Onion chunks, green pepper pieces, and mushrooms
Pineapple chunks

Place chicken in a resealable plastic bag and pour 1/2 cup marinade into bag for each pound of chicken. Seal and refrigerate for at least 2 hours. String marinated chicken onto Skewers alternating with vegetables and pineapple. Grill until chicken juices run clear. Brush fresh marinade onto skewers for extra flavor if desired.

Serve with; wild or brown rice.

Babecue Beef

3-4 pound beef roast (sirloin tip or cross rib roast)
Favorite barbecue sauce

Cook beef roast in a crock pot on low for 6 to 7 hours, or on high for 4 hours. After completely cooked, shred beef add barbecue sauce and mix well together. Serve on a bun.

Apple Dessert

1 vanilla cake mix (french vanilla is the best)
3-4 cans of apple pie filling
1/2 cup butter
small bag of slivered almonds
container of cool whip

Pour apple filling in 9X13 pan. Sprinkle cake mix over apple filling. Slice butter in thin slices and lay over the top of cake mix. Sprinkle almonds over the top of the butter. Bake 350 for 40 minutes. Serve with cool whip on top.

Suggestion; change the cake mix to chocolate and the pie filling to cherries.

Creamy Ranch Chicken

6 slices of bacon, cut in narrow slices(pre -cooked bacon works well)
4 skinless chicken breast, cut in small cubes
2 tablespoons of flour
2 tablespoons ranch dry salad dressing mix
1-1/4 cups of milk
3-4 cups of noodles
1 tablespoon of shredded parmesan cheese

In skillet cook bacon over medium heat until crisp (do not burn bacon)Drain bacon on paper towel, discard the dripping except 2 tablespoons. In the same skillet cook chicken in reserved dripping (if you use cooked bacon 2 tablespoons of vegetable oil.)Cook chicken until well done. Sprinkle flour and salad dressing mix over cooked chicken; stir well to coat chicken. Stir in milk stir while cooking until thickened; bring to a boil. Boil for one minute stirring continually. Stir in bacon. Cook noodles according to package directions. Serve the chicken mixture over the top of noodles; sprinkled with parmesan cheese. Suggestion you can stir noodles in chicken mixture and serve it all together

Famous Dave's Boneless Pork Ribs

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Famous Dave's Pork Marinade
Boneless country-style pork ribs

Place ribs in an air tight food storage bag and pour in marinade. Be sure to coat all sides of the meat. Try to remove air from bag while sealing. Store in refrigerator for at least 2 hours.

Chicken Risotto

2 pounds chicken tenders or breast, cubed
2 boxes garlic primavera risotto, with seasoning packets
1 bag spinach

In skillet salt and pepper chicken, brown about 2 to 3 minutes on each side. Add rice to pan; stir in 5 cups water and seasoning packets. Bring to boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally. Top with spinach; reduce heat to low. Cover and cook 5 minutes, or until rice is tender. Let stand for 5 minutes before serving.

Grilled Vegatables

Green peppers
Purple onions
Mushrooms
Zucchini
Yellow summer squash
Asparagus
Any other preferred vegetables. It is fun to grill fresh pineapple to sweeten up you plate.
Roll vegetables in olive oil covering them well. Sprinkle with sea salt. Grill until tender.

Pork Chop Skillet Dinner

1 tablespoon olive oil or vegetable oil
4 pork chops
1 medium onion, chopped
1 cup uncooked regular long grained white rice
1 -10oz can chicken broth
1 cup of orange juice
3 tablespoons chopped fresh parsley

Heat oil in skillet over medium heat. Add pork chops cook until well browned on both sides. Add onion and rice to the skillet, cook and stir until rice is browned. Stir in broth, orange juice and 2 tablespoons of parsley, heat to a boil. Reduce heat to low. Cover and let simmer for 20 minutes or until pork is completely cooked and rice is tender.Top with remaining parley when you go to serve. Serves 4

Sausage Biscuts and Gravy

1 pound country pork sausage
1 roll jumbo uncooked biscuits (Pillsbury)
2 packages country gravy
Bake biscuit according to package instructions. In skillet cook sausage. In sauce pan prepare country gravy mix. Add sausage to gravy. Serve over open biscuits