Coconut-Crusted Pork Tenderloin

1 C. sweetened coconut, shredded
1/4 C. honey
1/4 C. apricot jam
1 Tbsp. fresh giner root, grated
2 cloves garlic, peeled
1 Tbsp. olive oil
salt and pepper

Heat oven to 350 degrees. Spread coconut baking sheet and toast 6-8 min. or until lightly toasted, stirring halfway through.
Place honey, giner, and garlic in blender and pulse until well-mixed.
Rub tenderloin with oil and sprinkle with salt and pepper. Prepare a medium-hot fire in a covered grill. Grill the tenderloin over direct heat for 5 min. or until the entire surface is brown, turning occasionally.
Move the tenderloin to indirect heat and generously brush it with the honey-apricot mixture. Cover and continue grilling for 20 min. or until internal temperature reaches 145 degrees, brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil and let rest 10 min.
Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork. Slice and serve.

Taco Salad

1 lb. lean ground beef, browned, drained, and cooled
1 lg. head iceberg lettuce, shredded
1 small red or sweet onion, minced
1 green or red pepper, minced
2 lg. tomatoes diced, or a pint of grape tomatoes, quartered
10 oz. shredded sharp cheddar cheese
1 regular-sized bag original flavored Doritos chips, crumbled
1 bottle Catalina salad dressing

Combine all ingredients immediately before serving.

Helpful Tips: Do not season the ground beef when cooking. The Catalina and Doritos are all the flavor it needs! All ingredients can be prepared and kept in separate containers when you need it for on-the-go. To crush the Doritos, open the bag and crush in the bag holding the top closed.

Orange Fluff Salad

6oz. box of orange Jell-O
16oz. whipped topping, thawed
16oz. cottage cheese
8oz. can crushed pineapple, drained
2 11oz cans mandarin oranges, drained

Combine dry Jell-O and cottage cheese in a large mixing bowl. Beat with an electric mixer until well blended. Fold in whipped topping, pineapple, and oranges. Chill 2 hrs.

Watergate Salad

1 3.4oz. box instant pistachio pudding mix, dry
20oz. can crushed pineapple, undrained
1/2 C. chopped pecans
1 1/2 C. miniature marshmallows
8oz. whipped topping, thawed

In a large mixing bowl, combine pudding mix and pineapple and stir until well-blended. Fold in remaining ingredients and mix well. Chill 1hr.

Broccoli Salad

4 stalks fresh broccoli, washed, dried, and cut into small flowerettes
1/4 C. red onion, finely chopped
1/2 C. raisins
1/2 C. sunflower seeds (dry roasted & salted are best)
8oz. bag sharp cheddar cheese crumbles
1/2 lb. crisply cooked bacon, crumbled
1/2 C. sugar
1 Tbsp. red wine vinegar
2/3 C. mayonnaise

Place first 6 ingredients in a large bowl. In a small mixing bowl, whisk together the last 3 ingredients to make the dressing. Pour over salad ingredients and mix well. Refrigerate 2-4hrs. prior to serving.

Helpful Tip: Utilize the stalks by peeling the tough, fiberous, outer layer of the stalks & cut the remainder into bite-size chunks. You can also use a pouch of real bacon pieces, found with the salad toppings in the grocery store, instead of cooking bacon.

Six Cup Salad

1 C. fresh pineapple chunks
1 C. sweetened, flake coconut
1 C. miniature marshmallows
1 C. mandarin oranges
1 C. sour cream
1 C. whipped topping, thawed

Mix well and chill 2hrs.

Mixed Herb Butter

1 tsp. each finely chopped fresh dill, chives, tarragon, thyme, basil, and oregano
1/2 tsp. fresh pressed or finely minced garlic, if desired
1 stick butter, softened

Blend herbs into softened butter. Then using parchment or waxed paper, roll the butter into a log and wrap to freeze. To use, pull log from freezer, slice, and top fish, steaks, potatoes, vegetables, etc.

Helpful Tip: Make this recipe your own. You can try adding rosemary, especially if you will be using the butter on meats. You can also leave some out or add more of some and less of others. Enjoy experimenting!

Slow Cooker Barbecued Baby Back Ribs

1 1/3 C. ketchup
3/4 C. chili sauce
2/3 C. packed brown sugar
1/4 C. cider vinegar
3 Tbsp. Worchestershire sauce
3 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 Tbsp. liquid smoke
4 lb. pork baby back ribs, cut into 3in. sections
3/4 tsp. salt
1/4 tsp. pepper

In a medium bowl, mix first 8 ingredients and set aside.
Spray slow cooker with nonstick cooking spray. Sprinkle ribs with salt and pepper. Place in slow cooker. Spoon about 1 1/2C. sauce evenly over sections.
Cover and cook on low setting 6-7hrs or on high 3-31/2hrs. or until almost tender.
Remove pork from cooker; place in shallow dish. Drain and discard liquid from cooker. Return pork to cooker and spoon remaining sauce evenly over each section. Cook on low setting an addtional hour or until meat easily comes off the bone when stuck with a fork.

Polynesian Cheese Spread

16oz. cream cheese, softened
8oz can crushed pineapple, drained
1 green pepper, finely chopped
1 small sweet onion, finely chopped
1/2 C. pecans, chopped

Mix ingredients well & refrigerate 8+hrs. Serve with crackers.

Helpful Tip: Take this spread to another level by adding 3+Tbsp. sweetened, flake coconut, 1tsp. rum extract, and substitute lightly toasted, chopped macadamia nuts for the pecans. You can also add up to 1tsp. of seasoned salt to both versions, if desired. This sweeter version is best served with vanilla wafers or a sweeter cracker, such as Wheat Thins.

Blueberry or Cherry Cheese Delight

For crust:
2 C. graham cracker crumbs
3 Tbsp. confectioner's sugar
1/2 C. margarine, melted

For filling:
2 envelopes Dream Whip
1 C. sugar
1 C. milk
12 oz. cream cheese, softened
1 tsp. vanilla

Topping:
2 cans blueberry or cherry pie filling

In a 13" X 9" baking dish, melt margarine in oven preheated to 350 degrees (about 5 min.). Add graham cracker crumbs and confectioner's sugar. Blend well and pat firmly into bottom of pan.
Beat filling ingredients with electric mixer on medium until smooth with only fine lumps. Pour over crust and spread evenly. Chill 2 hrs.
Top with pie filling and spread evenly.

Helpful Tip: This is actually better if it chills 8+ hrs prior to serving.

Rice Salad

3 Tbsp. golden raisins
salt
1 1/2 C. long-grain white rice
1 large fennel bulb, cored & thinly sliced (discard tough outer layer)
1 small sweet onion, thinly sliced
1 C. seedless, firm black grapes, halved
1 large, seedless cucumber, peeled and thinly sliced
6 Tbsp. extra-virgin olive oil
2 Tbsp. white or regular balsamic vinegar
leaves from 4 sprigs flat-leaf parsley, finely chopped
handful of fresh basil leaves, finely chopped
freshly ground black pepper
1/2 C. chopped walnuts

Place the raisins in a bowl and cover with boiling water. Let soak about 10 min. and drain.
Add a generous pinch of salt (more like a tsp.) to a large pot of boiling water, then the rice; cook for 12-14 min, stirring occasionally until tender. Drain rice in a colander and rinse under cold water; drain well, then place in a bowl with prepared fruit and vegetables and toss to incorporate.
Whisk together the oil and vinegar in a small bowl with the parsley and basil. Season with salt and pepper to taste. Pour evenly over salad, then add walnuts. Toss gently until well-blended.

Helpful Tip: Don't miss the non-traditional rice cooking method.

Frosted Fruit Gelatin

2 3oz. packages raspberry Jell-O
2 C. boiling water
8 oz. crushed pineapple
1 1/2 C. fresh blueberries
3-4 firm, but ripe bananas, sliced
8 oz. cream cheese, softened
8 oz. sour cream
1/2 C. sugar
1/2 C. chopped walnuts

Dissolve Jell-O in boiling water. Drain pineapple, reerving the juice. Add enough cold water to the juice to make 1 C. Stir into Jell-O. Add blueberries and pineapple to Jell-O.
Place the sliced bananas in a 13" X 9" dish. Pour the Jell-O over the bananas and chill 2 hrs. or until set.
Beat cream cheese, sour cream, and sugar together with electric mixer on low-medium until smooth and sugar dissolved.
Pour over fruit gelatin and spread evenly. Sprinkle with chopped walnuts. Cut into squares to serve.

Bistro Wraps

Per Wrap:
3 slices deli ham
8 fresh spinach leaves
1 slice cooked bacon, crumbled if desired
3 slices deli turkey breast (chipotle or smoked is best)
6 thin red bell pepper strips
2 thin, vertical slices of peeled cucumber
1 whole wheat, spinach herb, or other wrap of your choice

Layer ham, spinach leaves, bacon, and turkey on the wrap. Top with pepper strips and cucumber. Gather to one side of the wrap, fold ends in and roll up. Cut diagonally at the center and serve.

Avocado Fruit Salad

2 avocados, peeled & sliced into 1/2 in. wedges
4 Tbsp. lemon juice
20 fresh raspberries, crushed with a fork
6 Tbsp. red wine vinegar
1/2 C. light olive oil
2 Tbsp. honey
2/3 C. thinly sliced sweet onion
4 tsp. minced ginger
2 apples, sliced into 3/8 in. wedges
2 pears, sliced into 3/8 in. wedges
1-2 mangos, sliced into 3/8 in. wedges
4 servings of your favorite salad green blend

Sprinkle avocado slices with lemon juice & set aside. Add red wine vinegar, olive oil, honey, onion, and ginger to crushed raspberries, stirring well. Add apple, pear, and mango; toss to coat. Arrange salad greens on 4 plates. Top each with equal portions of fruit mixture and avocado. Drizzle any remaining dressing over each plate.

Eclair Cake

2 boxes vanilla instant pudding mix (3.5oz)
3 C. milk
8 oz. thawed whipped topping
graham crackers
container packaged chocolate cake frosting.

Whisk together pudding mix and milk. Fold in whipped topping. Place a single layer of graham crackers in the bottom of a 13 X 9in. dish. Pour half of the pudding mixture over graham crackers and spread evenly. Repeat layer of graham crackers and pudding mixture. Top with another layer of graham crackers. Heat chocolate frosting in microwave (foil lid removed) for 30 sec. Stir well and pour over top, gently spreading evenly to coat. Chill 4-6 hrs (preferrably overnight) before serving.

Barbecued Beef Short Ribs

1 C. sugar
2 Tbsp. salt
1/2 C. brown sugar
2 Tbsp. garlic powder
2 Tbsp. paprika
2 Tbsp. pepper
1/4 tsp. cayenne pepper
7 lb. beef short ribs, trimmed

sauce:
1 sm. onion, finely chopped
2 tsp. vegetable oil
1 C. ketchup
6oz. can tomato paste
1 1/2 C. water
2 Tbsp. brown sugar
pepper to taste

In a bowl, combine first 7 ingredients. Rub over ribs. Place ribs in large, resealable, plastic bags; seal and refrigerate overnight. Line two 15 X10 X 1in. baking pans with foil; grease the foil. Place ribs in pans and bake uncovered at 325 degrees for 2 hrs or until meat is tender.
In a large saucepan, saute onion in oil until tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 1 hr. Remove ribs from oven and grill covered over medium heat for 20 min. turning and basting often with the sauce.

Cheese-Topped Grilled Tomatoes

4 plum or small vine-ripe tomatoes, cut in half lenthwise
1/4 C. zesty Italian dressing
1/2 C. shredded Mozzarella cheese
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh herbs (basil, chives, & parsley)

Preheat grill to medium-high heat. Place tomatoes cut side up, in an 8 in. square foil pan. Drizzle with dressing and sprinkle evenly with cheeses. Place pan on grate of grill and close lid. Grill 10-12 min. or until cheeses are melted and bottoms of tomatoes are browned. Sprinkle with herbs just before serving.

Spicy Grilled Shrimp

1/4 C. fresh lemon juice
2 Tbsp. Worchestershire sauce
4 tsp. seafood seasoning (such as Old Bay)
2 tsp. lemon pepper
1 tsp. dried basil
4 cloves garlic, pressed or finely minced
1/2 C. vegetable oil
1 lb. medium raw shrim, peeled and deveined
non-stick aluminum foil

Combine all ingredients except shrimp, whisking until thickened. Reserve 1/2 of the marinade for basting. Add shrimp to remaining marinade. Cover and refrigerate 30 min. Drain shrimp; discard marinade. Heat grill to medium-high. Make drainage holes in a sheet of aluminum foil with a fork. Place on grill rack with non-stick side toward food. Arrange shrimp on top. Grill 2-3 min. Turn shrimp and baste with reserved marinade. Grill 2-3 minutes longer or until shrimp are firm and pink.

Chicken with Lime and Avocado Salsa

4 chicken breasts, cut in half horizontally

3 Tbsp. extra virgin olive oil

salt and pepper

3 lg. avocados, halved, pitted, peeled, and chopped

1 lg. tomato, chopped

1 med. red onion, cut in thin strips
1 Tbsp. butter or olive oil
2 Tbsp. water
2 tsp. sugar

1 jalapeno pepper, seeded and finely chopped

3 Tbsp. fresh lime juice

1/4 C. packed fresh cilantro leaves

lime wedges, optional

Preheat grill pan over high heat. Coat chicken with 2 Tbsp. olive oil and sprinkle generously with salt and pepper. Place in grill pan and cook 2-3 min. on each side or until no pink remains.

Meanwhile, in a saute pan, place onions, 2 Tbsp. butter or olive oil, 3 Tbsp. water, 2 tsp. sugar, and saute over med.-low heat until onions are just getting tender and liquid evaporated. Remove from heat and cool to room temperature.
In a large bowl, combine avocados, tomato, onion, jalapeno, lime juice, and remaining Tbsp. olive oil. Season with salt and pepper to taste. Serve with chicken and garnish with lime wedges, if desired.

Helpful Tip: Add the avocados immediately followed by the lime juice to prevent discoloring.

Scallops with Tomatoes and Papaya

4 Tbsp. canola oil
12 medium sea scallops
1 Tbsp. garlic, pressed or finely minced
1 Tbsp. cumin seeds
l/2 tsp. Spanish paprika
1/2 tsp. ground coriander
1 tsp. kosher salt
1 C. cherry tomatoes, cut in half
1 medium, ripe papaya, peeled and cut into bite size pieces

Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add scallops and sear, about 2 min. on each side. Remove from skillet & set aside.
Heat remaining oil in the same skillet. Add garlic and cook 10 sec. Add cumin seeds, paprika, coriander, and salt and cook for 5 sec. Stir in tomatoes and cook until tender, 3-5 min. Add the papaya and cook 3 more min.
Add scallops to the sauce, coating gently. Serve with rice and shaved Parmesan, if desired.

Pizza with Fresh Tomatoes and Basil

1 lb. frozen pizza dough, thawed
1/2 C. jarred marinara sauce
3/4 C. shredded mozzarella
2 Roma tomatoes, sliced or seeded and chopped
8 fresh basil leaves

Preheat oven to 400 degrees. Shape dough into a disk. On a lightly floured surface, roll out or stretch dough into a 12 in. circle. Fold in edged to form a 1/2 in. rim. Transfer to pizza pan or stone (or baking sheet lined with parchment paper) and prick several times with a fork.
Spread sauce over dough, sprinkle with cheese, and top with tomato. Bake until crust is golden brown, 20-25 min. Just before serving, sprinle basil leaves over pizza. Cut and serve hot.

Curried Chicken Salad in Lettuce Cups

1/4 C. slivered almonds
1 C. mayonnaise
2 tsp. curry powder
1/2 tsp. paprika
3 scallions, white & light green parts only, thinly sliced
1/2 C. golden raisins
4 C. shredded chicken
salt and pepper
16 small Boston lettuce leaves

Place almonds in a dry skillet over medium heat. Cook, stirring often, until just golden brown and fragrant. Remove to a bowl and allow to cool 5 min.
Combine mayonnaise, curry powder, paprika, scallions, raisins, and almonds in a large bowl. Add chicken and stir until well coated. Season with salt and pepper to taste.
Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.

Beef Teriyaki Skewers

1 1/2 lb. beef sirloin, cut into 24 1in. pieces
6 mushrooms, quartered
12 cherry tomatoes
1/2 C. canola oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. packed dark brown sugar
3 Tbsp. soy sauce
2 tsp. sesame oil
1/4 C. sesame seeds

Soak 24 small skewers in water for 30min. Preheat broiler to high & line a broiler pan with foil. Place beef, mushrooms, and tomatoes in a large bowl. Add canola oil, salt & pepper. Toss to coat.
Thread meat and vegetables onto skewers alternating. Lay skewers on pan with handle ends facing out. Cover handle end with foil to prevent burning, if desired.
In a small bowl, mix sugar, soy sauce, and sesame oil, stirring until sugar has dissolved. Broil skewers, turning meat a few times, until meat begins to brown, about 3 min. Brush liberally with glaze and continue broiling until beef is lightly charred, 2-3 min. longer. Transfer to a platter and sprinkle with sesame seeds.

Of course, these skewers can be grilled, if you prefer.

Roasted Pepper, Parmesan, and Olive Crostini

1 baguette, cut into 24 1/4 in. slices
2 Tbsp. olive oil
1 yellow bell pepper, halved & seeded
1 red bell pepper , halved & seeded
1/2 C. grated Parmesan
1 C. pitted green olives
2 Tbsp. fresh parsley

Preheat oven to 375 degrees. Brush both sides of bread with oil & arrange on large baking sheet. Bake until lightly browned and crisp, about 15min., turning over halfway through. Let cool completely.
Preheat broiler to high; line a baking sheet with foil. Place peppers, skin side up, on a baking sheet and broil until blackened, 10-12 min. Transfer to a paper bag, seal bag and allow peppers to steam for 10 min. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.
Mix peppers, Parmesan, olives and parsley in a bowl. Spread each crostini with 1 Tbsp. of pepper mixture. Serve at room temperature.

Nasi Goreng

6 Tbsp. vegetable oil
1 onion, finely chopped
1 lg. garlic clove, pressed or finely minced
1 Tbsp. curry powder
salt
sugar
3/4 lb. cooked, cubed chicken
2 tomatoes, peeled and diced
3 C. cooked rice
1 C. cooked shrimp
1 Tbsp. lemon juice
french fried onions or onion rings, if desired

Heat oil in skillet on medium heat. Add onion and garlic and saute 3 min., stirring frequently. Blend in curry. Add salt and sugar to taste (about 1/4 tsp. salt and 1/2 tsp. sugar). Add chicken and tomatoes to skillet and continue to saute another 3-4 min. Mix in cooked rice and shrimp. Heat thoroughly. Sprinkle with lemon juice and garnish with fried onions/onion rings, if desired.

Banana Cream Cheese Pie

8 oz. cream cheese, softened
1/2 C. sugar
1 C. mashed ripe bananas
1 tsp. lemon juice
8 oz. whipped topping, thawed
8" or 9" graham cracker crust

Beat cream cheese and sugar until smooth. Stir in bananas and lemon juice. Fold in whipped topping and pour into crust. Chill 2 hrs.

Lemon Cheesecake

3 oz. box lemon Jell-O
1 C. boiling water
3 Tbsp. lemon juice
8 oz. cream cheese, softened
1 C. sugar
1 tsp. vanilla
15 oz. can evaporated milk, chilled

graham cracker crust:
1/2 C. butter or margarine melted (can be melted in dish)
2 C. finely crushed graham cracker crumbs (can buy packaged)
3 Tbsp. powdered (confectioner's) sugar

Prepare crust by melting margarine in 13" X 9" baking dish. Add graham cracker crumbs and powdered sugar. Mix well and pat firmly into bottom of pan. Dissolve Jell-O in boiling water and let cool. Add lemon juice. In a separate bowl, beat cream cheese, sugar, and vanilla. Add to Jell-O mixture, and blend on low until well combined. In another bowl beat the evaporated milk until fluffy. Fold into cream cheese mixture and mix well. Pour into crust and chill 2 hours. You can sprinkle the top with graham cracker crumbs, if desired.

Slow Cooker Pork BBQ

5-7 lb. pork roast (butt, fresh ham, loin)
1 Tbsp. salt
2 Tbsp. sugar + 1/4 C.
1/4 tsp. pepper
1/2 C. white vinegar
1 C. ketchup
3/4 C. hickory smoke flavor BBQ sauce
1/8 tsp. hot sauce
2 tsp. crushed red pepper
dash cheyenne pepper

Spray slow cooker with nonstick spray. Place roast in cooker and add salt, 2 Tbsp. sugar, pepper and vinegar. Cover and cook 8 hrs. on low setting.
Remove roast from cooker and mince. Strain liquid from cooker and reserve 2 C. Place minced pork back into cooker, along with 2 C. reserved liquid, 1/4 C. sugar, ketchup, BBQ sauce, hot sauce, red and cheyenne pepper. Stir well and cover. Continue to cook on low setting 2 hrs.

Helpful tip: The type of roast is based on preference. Just keep in mind that the leaner the cut, the drier the BBQ. Boston Butts are most commonly used for BBQ.

Asparagus Gremolata

salt
pepper
2 lb. asparagus, ends snipped (if using jumbo, also peel)
1 clove garlic, pressed or finely minced
1 Tbsp. + 1tsp. olive oil
1 tsp. freshly grated lemon peel
1/4 C. panko (Japanese-style bread crumbs)
1/4 C. packed fresh flat-leaf parsley leaves, finely chopped

Heat large covered saucepan of water to boiling on high. Fill large bowl with ice and water. Add 1 tsp. salt, then asparagus to boiling water. Cook uncovered 4-5 min. or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to ice water. When asparagus is cool, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable plastic bag up to overnight.
In a 12in. skillet, combine garlic, 1 Tbsp. oil, and 1/2 tsp. lemon peel. Cook on medium 2 min. or until golden, stirring occasionally. Add panko and cook 1-2 min. or tunil golden and toasted, stirring frequently. Transfer to small bowl and wipe out skillet.
In same skillet, combine asparagus, 1 Tbsp. water and remaining 1 tsp. oil. Cook on medium 2-5 min. or until heated through, turning frequently. Transfer to serving platter.
Stir chopped parsley, remaining 1/2 tsp. lemon peel, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper into panko mixture. Spoon seasoned panko over asparagus.

Mandarin and Almond Shrimp Salad

16 medium-large raw shrimp, peeled and deveined
2/3 C. bottled sesame-ginger dressing, divided
5 oz. spring mix or other salad blend
11 or 15 oz. can mandarin oranges, drained
1/2 C. sliced red bell pepper
1/4 C. diagonally sliced green onions
1/3 C. honey roasted sliced almonds (such as Almond Accents)

Place shrimp and 1/3 C. dressing in 1 qt. resealable bag; seal & refrigerate 30 min. turning once or twice. Remove shrimp & discard dressing. Grill over medium-high heat 3-5 min. or until pink, turning once. Divide salad mix, mandarin oranges, bell pepper, and green onions on 4 large plates. Arrange shrimp on top of each. Drizzle with remaining dressing; sprinkle with almonds.