Recipe Contest Results

Preheat the oven to 450 degrees F.

Toss slices with oil, salt and cayenne pepper, spread out on a foil lined baking sheet and bake, turning once, until tender and lightly browned, about 20 minutes.

Mix pineapple juice, green onion, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, re-sealable bag, add meat, refrigerate and marinate for 1 to 2 hours for fish and up to 10 hours for beef, chicken or pork.

Mix the dry ingredients in a bowl. Cut the butter in, but not too thoroughly - there should be plenty of bits of butter about the size of a pea. Mix the beaten egg and milk and add to the dry ingredients. Mix it in, but not too thoroughly - it should still be very shaggy, with most of the flour moistened. Kneading it will finish the mixing.

Dust your kneading surface with flour and dump all the dough out. Quickly push and pat together, and knead lightly 10 to 12 times. Pat into a rectangle about 3/4 of an inch thick. You can cut it into the traditional rounds, but I cut it into squares. This way, there is no need to gather up the extra dough and pat it out again - the second round of biscuits done this way are never quite as light and tender.

Bake in a preheated, 475 degree F oven for 10 - 12 minutes. If not quite done, turn the oven off and leave in for a minute or two longer with the door closed.

Serve and wait for compliments.

Place roast in crock pot. Add all ingredients and cook on low all day, about 6 hours.

Cook hot dogs and put on a bun. Sprinkle with mozzarella cheese. Put in oven for 5 minutes to melt cheese. Then add some bacon, tomatoes and onions. Makes a boring meal a tastier one. It's great for summer meals, just cook some fries to go with them.

Pour the olive oil on bottom of crock pot. Place in chicken breasts, salt and pepper each breast. Put sliced onion under and on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes

Cook on high 4 hours, serve with pasta.

Cook rotini al dente according to package directions, drain and set aside.

Blanch asparagus until slightly tender, about 2 to 3 minutes, give immediate ice bath, drain and lay out on a towel to remove excess moisture.

Whisk together the lemon juice, olive oil, dill, mustard and garlic in a small bowl and season with salt and pepper.

Toss asparagus, tomatoes and pasta in a large bowl, add Parmesan and dressing, gently toss to coat, cover and refrigerate for at least one hour to let flavors meld.

Place pecans in a single layer in a shallow dish.

Bake for 5 - 7 minutes at 350 degrees F. until the pecans are toasted.

Stir pecans into the remaining ingredients until blended.

Chill until ready to serve (Keeps for 1 week in refrigerator or 3 months in freezer).

In bowl #1, mix the light brown sugar, kosher salt and chili powder together.

In bowl #2, mix the black pepper, cayenne pepper, jalapeno shake, old bay, dried thyme, onion powder and garlic powder together,

From bowl #2, take 1 part and add to the bowl #1.

Mix well, cover when not in use.

Wash ribs on both sides, apply rub to both sides, cook / BBQ.

Pour remainder of each bowl into a Zip-Loc bag and place in fridge.

Using a large sharp knife, cut spaghetti squash in half and spoon out the seeds. If desired, rub it with a little olive oil and sprinkle salt and garlic powder on squash. Lay cut side down in baking dish and bake for about 45 minutes at 375 degrees F. until it is tender. When it is cool enough to handle, rake the insides out with a fork. It comes out looking like spaghetti pasta.

Sauce: Brown 1 pound of lean hamburger and drain. In large saucepan, prepare Spaghetti Sauce mix as directed on package and then add the hamburger. Cover and simmer about 15 minutes stirring often.

Place squash on plate, pour sauce over it and serve.

You can search how to prepare spaghetti squash on the Internet and use your favorite Spaghetti Sauce. I freeze the leftover sauce but any left over Spaghetti Squash can be refrigerated and eaten 4-5 days later. I had a serving for lunch and the taste was the same as when it was fresh. I have not tried freezing it.

Prepare a baking sheet by lining it with aluminum foil. Combine the chocolate chips or chopped chocolate and the shortening in a large microwave-safe bowl, and microwave until the chocolate is melted, stirring after every 20-30 seconds. When chocolate gets overheated, it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.

If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate.

Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving

In large nonstick skillet coated with cooking spray, combine the first seven ingredients and bring to a boil.

Reduce heat and cover. Simmer for 5 to 8 minutes until carrots are crisp-tender. Discard cinnamon stick.

Add lemon juice and honey to carrots, and bring to a boil; cook uncovered for 2 minutes until sauce is thickened.