Ingredients:
3/4 c. honey
1/4 c. mustard
1/2 tsp. cumin
2 tsp. garlic salt
salt and pepper to taste
3 lbs. beef ribs

Directions:
Place all ingredients into a sauce pan except the ribs.  Bring to a rolling boil for 15-20 minutes, let it simmer.  Line a baking pan with tinfoil then preheat the oven to 375 degrees.  Season the ribs on both sides with salt and pepper, place the ribs in the baking pan and brush the sauce all over the ribs.  Bake for 15-20 minutes, or until medium well, Add more sauce for deliciousness. 

Ingredients:
1/2 c. chopped walnuts
1 1/4 c, oat bran
1 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 large eggs (slightly beaten)
3/4 c. skim milk
3/4 c, mashed bananas
1/2 c, brown sugar
1/4 c. unsalted butter
1/2 tsp. vanilla

Directions:
In a large mixing bowl stir together oat bran, flour, baking powder, baking soda, and cinnamon.  In a small mixing bowl combine eggs, milk, banana, brown sugar, butter and vanilla.  Mix until incorporated. Add ingredients to the dry mixture and combine until moist.  Preheat oven to 400 degrees.  Use a muffin tin liners and apply to muffin tin.  Scoop batter into muffin tin, until half full.  Bake for 20-25 minutes in oven.  Use a tooth pick to test the center of the muffin, if no crumbs show on the toothpick it is baked. Remove muffins from oven and cool.  Store in airtight container. 
​

Ingredients:
1 box Bow Tie Pasta
2 cups Tyson Cooked Frozen Chicken
1 jar Prego Alfredo Pasta Sauce
1 bag frozen broccoli
1 c. parmesan cheese 
1-2 gloves of minced garlic
salt and pepper to taste
1/2 tsp, red pepper flakes (optional)
1 T, Olive Oil
Directions:
In a large skillet heat olive oil and add garlic.  Add chicken, salt and pepper.  Cook over medium heat until the chicken is golden brown,  add steamed broccoli and pasta sauce.  In a separate pan bring pasta to a boil, add salt, then drain pasta.  Pour pasta into the chicken alfredo and simmer for 5 minutes.  Plate it, serve with parmesan cheese. 

Ingredients:
Salt & Pepper to taste
1-2 T. olive oil
2 -3 lb. chuck roast
1 (14.5 oz. ) can of low sodium beef broth
2 T. Worcestershire sauce
3 cloves of garlic (crushed)
1 T. dried parsley
1 T. dried oregano
1/2 tsp. onion powder
1-2 yellow onions (quartered)
3-4 large carrots (peeled and cut into thirds)
2 T. salted butter
3 T. flour
6 golden yellow potatoes 

Instructions:
Season the roast with salt and pepper, In a large skillet add olive oil and place roast into the heated pan, saute on both sides. In a crock pot add carrots, potatoes, roast and the rest of the ingredients. Cook on high for 4-5 hours, then low for an additional 3-4 hours.

​Ingredients:
1 18 oz. box brownie mix
large eggs
Canola oil
Water (follow brownie box directions)

Cheesecake Swirl
Ingredients:
1 (12 oz.) cream cheese,
1 large egg
1 T. all-purpose flour
½ c. granulated sugar
½ tsp. vanilla extract

Instructions:
Preheat oven specified on the brownie box and prepare according to directions.
In a medium size bowl mix the brownie mix and ingredients together.  In a smaller bowl combine cream cheese, egg, flour, sugar, and vanilla.
Use an 8” x 8” brownie pan, pour half the brownie batter into the pan and spread evenly, then add the cream cheese mixture spread evenly and pour the remaining brownie mix over the top. With a knife swirl between the brownie and cream cheese filling. Bake in oven for 30-40 minutes. Remove from oven, cool, and cut.  Store in airtight container. 

Ingredients:
4 - 5 baked red potatoes (chopped) 
3-4 sliced of bacon (cooked and diced)
1 c. water
2 c. whole milk
2 Tbsp. all-purpose flour
1 medium yellow onion (chopped) 
1 tsp. salt
pepper to taste
Medium box of Velveeta Cheese

Directions:
Bake potatoes ahead of time, cool and chop.  Fry bacon in a separate pan, then add the chopped onion to the bacon grease.  Add one cup of water to the pan and let it boil.  Add cheese, then stir until melted, and add milk.  Simmer the soup then incorporate flour, salt, pepper and cooked potatoes.  Serve warm in soup bowls with garnish. 

​Mile High Lemon Chiffon Pie
by: Barbara Edmunds

Ingredients:
8 large eggs (yolks separated)
8 large egg whites (beaten)
1 c. granulated sugar
2 whole lemons (freshly squeezed)
2 lemons rinds, (grated)
pinch of salt
2 Tbsp. unflavored gelatin
½ c. cold water
1 c. granulated sugar
1 Prepared Pie Crust.

Directions:
In a double boiler, add egg yolks, 1 c. sugar, lemon juice, lemon rinds, and salt.  Stir frequently until consistency of thick custard.  In a separate bowl add gelatin, cold water and dissolve.  Slowly add the hot custard to the gelatin and cool.  In a separate bowl, use a hand mixer to beat egg whites until stiff, but not dry.  Add 1 c. sugar gradually, then continue to beat.  Fold cooled custard into beaten egg whites.  Pour the custard into a pre-baked pie shell and child for 2 hours.  Serve with whipped cream

Ingredients:
2 large eggs (hard boiled)
1 pkg. fresh mixed greens
1 pkg. fresh spinach
2 T. olive oil 
1 lemon (squeezed)
6 cherry tomatoes (sliced)
1 bag cooked jumbo shrimp (thawed)
salt and pepper to taste
1/4 c. parmesan cheese 

Directions:
​In a large bowl combine mixed greens with spinach, salt, pepper, olive oil.  Add tomatoes, shrimp, lemon juice.  Add eggs on the side of the dish.  Serve on a plate and squeeze additional lemon juice for flavor.