Delicious, cheesy biscuits with onion and ground beef. Serves 10.

Ingredients:

• 1 1/4 pounds ground beef (lean)
• 1/2 cup onion (diced)
• 1/4 cup chile pepper (diced)
• 8 ounces tomato sauce (canned)
• 2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 10 ounce canned, refrigerated biscuit dough
• 1 1/2 cups shredded Monterey Jack
• 1/2 cup sour cream
• 1 egg (lightly beaten)

Instructions:

1. Heat the oven to 375 F (190 C).
2. In a hot pan, brown the ground beef, onion and pepper; drain oil. Mix in tomato sauce, chili powder, and garlic salt. Let simmer while preparing the buttermilk biscuits.
3. Create ten biscuits with dough. Separate each into two layers. Line the bottom of a pie dish with one half of each to form bottom crust. Set aside other halves.
4. Take meat off of the heat, and stir in only half a cup of the cheese, cream, and the egg. Add on top of bottom crust. Place other biscuit halves on top, use remaining cheese to sprinkle on top.
5. Bake for about half an hour, or until biscuits are a golden brown.

Delicious shrimp marinated in Dijon mustard and Worcestershire sauce. Serves 2.

Ingredients:

• 1/2 cup lemon juice
• 1/4 cup butter (melted)
• 2 tablespoons vegetable oil
• 2 tablespoons Dijon
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves (diced)
• 3/4 pound prepared raw shrimp

Instructions:

1. Mix together the lemon juice, butter, oil, mustard, sauce and garlic in a large, ziplock bag. Place in the shrimp; seal and turn to coat. Let chill in the fridge for four hours, turning occasionally.
2. Drain out marinade and remove shrimp. Broil shrimp four inches from the heat for about four minutes or until pink.

A creamy soup featuring butternut squash, cream cheese and spices. Serves 6.

Ingredients:

• 6 tablespoons onion (diced)
• 4 tablespoons butter
• 6 cups butternut squash (peeled and cubed)
• 3 cups water
• 4 bouillon cubes (chicken)
• 1/2 teaspoon marjoram (dried)
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne
• 16 ounces packaged cream cheese

Instructions:

1. Saute the onions in the butter until tender. Mix in the squash, water, bouillon, and spices. Boil and cook for twenty minutes.
2. Puree the squash together with the cream cheese in a blender until smooth. Pour into a saucepan, and heat; don’t boil.

A widespread favorite that can easily be prepared a day in advance. Serves 4.

Ingredients:

• 2 1/2 cups cooked chicken (diced)
• 4 cooked bacon strips (cumbled)
• 8 ounces sliced water chestnuts
• 1/2 cup celery (diced)
• 1 cup green grapes (cut)
• 3/4 cup mayo or dressing
• 1 tablespoon dried parsley (diced)
• 2 teaspoons onion (diced)
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to season

Instructions:

1. Mix together the chicken, bacon, water chestnuts, celery and grapes.
2. In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.

A sweet, classic recipe that is a running tradition throughout generations. Serves 6.

Ingredients:

• 3 medium peaches (prepared)
• 1 teaspoon cinnamon
• 1 1/2 cups sugar
• 1/2 cup shortening
• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups boiling water
• 3 tablespoons butter

Instructions:

1. Heat oven to 350 F (175 C). Grease a square baking dish (ten by ten inches).
2. Combine prepared peaches (peeled, pitted and sliced) with cinnamon and 1 1/2 cups white sugar.
3. In another bowl, mix together the cream, shortening and 1 cup sugar. Add in flour, baking powder, salt and milk. Pour into baking dish. Top with prepared peaches. Add the butter into the boiling water and pour on top of the peaches.
4. Bake for 40 to 45 minutes, until golden brown.

Creamy shrimp chowder soup with cheese and potatoes. Serves 4.

Ingredients:

• 1/2 cup celery (chopped)
• 1/3 cup onion (diced)
• 2 tablespoons butter
• 8 ounces cream cheese
• 1 cup milk
• 1 1/2 cups potatoes (cubed)
• 1/2 pound prepared cooked shrimp (thaw and drain)
• 2 tablespoons dry white wine
• 1/2 teaspoon salt

Instructions:

1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Delicious and sweet take on a traditional dish; Pork Chops with apple stuffing. Makes 6 chops.

Ingredients:

• 1 tablespoon onion (chopped)
• 1/4 cup softened butter
• 3 cups bread crumbs (fresh)
• 2 cups apple chunks
• 1/4 cup celery (chopped)
• 2 teaspoons fresh parsley (chopped)
• 1/4 teaspoon salt
• 6 pork chops
• salt and pepper to season
• 1 tablespoon vegetable oil

Instructions:

1. Heat oven to 350 F (175 C).
2. Over medium heat, saute onion in the butter. Set aside. Mix in the crumbs, apples, celery, parsley and salt. Cut a pocket for stuffing in the side of the pork chops; season on both sides with salt and pepper. Add in the apple mixture inside the chops.
3. Heat oil to medium high and cook the chops on both sides until golden brown. Place pork chops in an ungreased baking dish. Cover with foil and bake for around half an hour minutes. Take off the cover and bake for an additional half hour.

Delicious quiche with Zucchini and cheese. Serves 6.

Ingredients:

• 9″ pie crust (unbaked)
• 2 tablespoons softened butter
• 1 pound zucchini (sliced)
• 1 1/2 cups shredded mozzarella
• 1 cup ricotta
• 1/2 cup half/half cream
• 3 eggs, lightly beaten
• 3/4 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon garlic powder
• Pepper and Paprika to taste

Instructions:

1. Score pie crust with a fork. Bake at 425 F for around five minutes. Lower the heat to 350 F.
2. Over medium heat, saute zucchini slices in the butter until cooked; drain. Use half the zucchini to line the crust. Sprinkle with mozzarella.
3. Mix ricotta, cream, eggs, salt, oregano, basil, garlic and pepper. Add over zucchini in crust. Add the rest of the zucchini on top. Season top with paprika. Bake for forty five minutes or until a knife comes out clean.

Fruity and sweet tart with strawberries, oranges, and white chocolate. Serves 12.

Ingredients:

• 3/4 cup butter (softened)
• 1/2 cup sugar
• 1 1/2 cups flour

For the filling:

• 10 ounces vanilla chips (melt, let cool)
• 1/4 cup heavy whipping cream
• 8 ounces soft cream cheese
• 20 ounces pineapple chunks (with liquid)
• 1 pint strawberries (sliced)
• 11 ounces mandarin oranges (drained)
• 2 kiwifruit (peel, slice)

For the glaze:

• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon lemon juice

Instructions:

1. Combine butter and sugar in a bowl until light and fluffy. Slowly add the flour; mix well. Use mixture to line one ungreased tart pan. Bake in an oven set to 300 F for around thirty minutes or until golden brown. Let cool on a wire rack.
2. Filling: combine melted chips and cream in a bowl. Add in the cream cheese and mix until smooth. Add over prepared crust. Refrigerate for around thirty minutes. Drain the pineapple chunks from can, saving half a cup of the juice. Arrange the pineapple chunks and other fruit over prepared filling.
3. Glaze: Mix together sugar and cornstarch in a bowl. Stir in lemon and pineapple juice until smooth. Boil over medium heat; cook, stirring every two minutes or until thick. Let cool; brush over fruit in pan. Refrigerate for 1 hour before serving. Refrigerate leftovers.

A quick, easy, and zesty salsa made with mango. The perfect compliment to fish dishes. Serves 8.

Ingredients:

• 1 Mango (prepared)
• 1/4 cup red bell pepper (diced)
• 1 green onion (chopped)
• 2 tablespoons cilantro (chopped)
• 1 fresh jalapeno chile pepper (chopped)
• 2 tablespoons lime juice
• 1 tablespoon lemon juice

Instructions:

1. Combine together the prepared mango, pepper, onion, cilantro, jalapeno, and juices in a mixing bowl. Cover, and let sit at room temperature for thirty minutes before serving.