Ingredients:
1 box chocolate ice-cream bars
1 tub Cool-Whip
1 jar hot fudge
1 bag peanut butter cups 

Directions:
In a 9" x 13" pan place the ice-cream bars across the bottom of the pan, then add the hot fudge(room temperature or cold) add crumbled peanut butter cups. Repeat the layers top with cool whip, freeze then cut and enjoy when serving. 

Ingredients:
1 small can frozen orange juice (concentrate & thawed)
1 T. cinnamon
2 T. brown sugar
1 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground cloves 

Directions:
Mix all ingredients together in a bowl and brush over the pork chops on the grill.  Repeat as needed. Grill the pork chop for 5 minutes on each side. Serve warm. 

Ingredients:
2 1/4 cup all-purpose flour
1 tsp. baking soda
1 cup unsalted butter
1/4. cup granulated sugar
3/4 cup brown sugar (packed)
1 tsp. vanilla
1 (4 oz.) package of instant vanilla pudding
2 large eggs
1 (12 oz.) package Ghirardelli semi-sweet chocolate chips
1 cup (chopped walnuts)

Directions:
Preheat oven to 375 degrees.  In a large bowl combine dry ingredients, flour, pudding mix, baking soda.  In a mixing bowl cream together sugar, butter, vanilla & eggs.  Combine all ingredients together. Cut parchment paper and place on the cookie sheet.  Drop the cookie dough using a cookie scoop onto the cookie sheet.  Bake in the oven for 10 minutes.  Remove the cookies from the oven, and place on a cookie rack to cool.  Store in airtight container. 

Ingredients:
2 cups all-purpose flour
4 tsp. baking powder
2 tsp. granulated sugar
2/3 c. sweetened condensed milk
1/2 tsp. salt
1/2 tsp. cream of tarter
1/2 c. unsalted butter

Directions:
Pre-heat oven to 400 degrees.  In a large bowl add dry ingredients flour, baking powder, and salt.  Cut in cold butter. In a smaller bowl dissolve baking powder in milk.  Add to the flour mixture. Make a well in center and add the milk.  Knead the dough gently.  Fold 6-8 times and roll biscuit mixture out on the counter and cut 2/3" thick.  Cut and bake at 400 degree for 12-15 minutes on a greased cookie sheet or with parchment paper. 

Ingredients:
1/2 c. dairy sour cream
1 Tablespoon granulated sugar
2 Tablespoons snipped parsley
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped yellow onion
1/4 tsp. dried dill weed
3 medium thinly sliced cucumbers

Directions: 
In a large bowl combine the first six ingredients, sour cream, sugar, parsley, vinegar, onion, dill weed.  Gently fold into cucumbers, cover in an airtight container and chill in the refrigerator for 2 hours.