• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons brown sugar
• 2 tablespoons sugar
• 2 teaspoons hot sauce
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 3 cups pecan halves

Directions
Preheat oven to 200 degrees.

Heat butter in saute pan. Add garlic and saute for 1 minute.

Add remaining ingredients except for pecans and cook for additional 2 minutes.

Place pecans in a bowl pour in seasoned butter and toss with pecans until coated.

Place on cookie sheet and bake for 30 minutes.

Cool before eating.

Directions
Thaw steaks if frozen. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over steaks and refrigerate 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Baste with sauce. Turn and cook for 4 to 5 minutes longer or until steak reaches 140 degrees, internally. Tuna should have a pink center.

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 1 cup sour cream
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions
reheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.

In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.

In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly.

Pour batter into 9 inch pan and bake at 350 F (175 C) for 30 minutes or until golden brown and springy on the top.

• 1 apple peeled cored and diced
• 1 orange peeled sections
• 1 pear peeled cored diced
• 1 cup fresh pineapple peeled diced
• 1 cup cantaloupe peeled cored diced
• 1 cup orange juice
• 1 tsp sugar
• 1 sprinkle mint leaves
• 1/4 cup lemon juice
• 1/2 cup raisins
• 1/4 cup Grande Marnier

Directions
Combine all in a large bowl and mix.

Refrigerate for 4 hours.

Garnish with raspberries

• 2 cups water
• 2 tablespoons tiger sauce
• 1 tablespoon cajon seasoning
• 1/2 lemon
• 1-2 lb shrimp
• 2 cups mayonaise
• 1 tablespoon horseradish
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons shrimp stock
• 1 tablespoon paprika
• 3 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon cajun seasoning
• 2 tablespoons minced parsley
• 2 tablespoons chopped green onions

Directions
Bring water to boil and add cajun seasoning and lemon. Let simmer.

Add shrimp and cook 3-4 minutes.

When done, chill shrimp in fridge and set shrimp stock aside.

In a bowl whisk together mayo, horseradish, red wine vinegar, lemon juice, shrimp stock, paprika, hot sauce, cajun seasoning, green onions, parsley, and Dijon mustard.

Pour remoulade sauce over shrimp, enough to cover, and put back in fridge for 1 hour.

Serve over a bed of lettuce greens and tomato.

• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Directions
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Notes
Makes 8 servings

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Notes
Makes 8 serving

• 1/2 cup chopped bell pepper
• 1/2 cup julienne-cut carrot
• 1/4 cup chopped red onion
• 1/4 cup sliced snow peas
• 2 tablespoons sliced radishes
• 3 cups cooked wild rice

Directions
Heat a sauté pan over medium-high heat; add 2 teaspoons olive oil. Add bell peppers, carrots, and red onion; cook 2 minutes. Microwave rice 5 minutes; transfer to a bowl. Add peas, radishes, 1 tablespoon fresh lime juice, and 1 tablespoon seasoned rice vinegar to rice; season with salt and pepper.

Make the rice look like five-star fare by shaping it into a timbale. Use a clean tuna can or deep, round-shaped biscuit cutter coated with cooking spray to pack in 1 cup rice mixture. Turn it over onto the serving plate, and voilà!

Notes
Makes 4 servings

• 6 cups broccoli florets (3/4 pound)

Directions
Preheat oven to 425°. Mix broccoli florets, 1 tablespoon extra-virgin olive oil, and 1 tablespoon chopped garlic; roast in middle of oven until golden and crispy (10-15 minutes). Transfer to a serving bowl; toss with 1 teaspoon sesame oil.

Notes
Makes 4 servings

• 4 (6-ounce) cooked salmon fillets
• Bottle of chili sauce
• Lower-sodium soy sauce
• Fresh ginger
• Scallions

Directions
Preheat oven to 425.

Combine 1/4 cup chili sauce, 1 teaspoon lower sodium soy sauce, 1 tablespoon freshly grated peeled fresh ginger, and 1 tablespoon chopped scallions.

Spread sauce evenly over salmon fillets; place on a foil-lined baking sheet.

Bake just until heated through and golden on top (about 5-10 minutes).

Notes
Makes 4 servings