20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped Topping
2 cn (21 oz each) cherry or blue
Berry pie filling
Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.
Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min, then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers.
Add another layer of crackers.
Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers. Chill cake for about 3 hours before serving.

1 1/2 c All-Purpose Flour
3/4 c Sugar
1 tb Baking Powder
1/2 ts Salt
1/4 ts Ground Nutmeg
1/3 c Butter — firm
1 c Blueberries
1 Egg
1/2 c Milk
1 ts Vanilla
Powdered Sugar
————————–Pecan Streusel Topping————————–
1/2 c Pecans — finely chopped
1/2 c Brown Sugar- firmly packed
2 tb All-Purpose Flour
2 ts Ground Cinnamon
2 tb Butter or Margarine
Preheat oven to 350 degrees.
Pecan Streusel Topping :
Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.
Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside.
In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.
Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.
Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.
Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.

————Crust————-
1 c Hazelnuts — Roasted/Ground
1/2 c Brown Sugar
4 tb Butter — Melted
————-Filling————-
4 oz White Chocolate — finely Grated
8 oz Cream Cheese — softened
1/4 c Sour Cream
————Topping
2 c Blueberries
1/4 c Sugar
Zest of One Lemon
White Chocolate Shavings
Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.
Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.
In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center.
Fill entire crust; chill until firm.
For the topping:
Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.

3/4 c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 1/4 t baking soda
1/4 t baking powder
1 t salt
1 1/3 c water
——–Vanilla Buttercream Frosting—————-
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 1/2 t vanilla extract
————–Topping———–
1/2 pt blueberries
1 qt small evenly-sized strawberries
Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don’t overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that’s been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.
Arrange strawberries in rows to create the red stripes.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.

2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey’s cocoa or hershey’s european style cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
———— Vanilla Buttercream Frosting —————-
5 T butter or margarine
4 c powdered sugar
1/4 c milk
1 t vanilla extract
Fresh blueberries and strawberries
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.
Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
4 4-6 oz. salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt, and salt; stir thoroughly.
Generously brush both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon.
Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.

Ingredients
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled
Directions
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.
*Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain

2 Green peppers — cut in 1″ Pieces
4 sm Yellow squash — sliced thick
2 Dozen mushrooms, large
2 md Onions — cut into wedges
1 pt Cherry tomatoes
——– Marinade————-
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic — crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers
*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its’ your choice)
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.
Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the vegetables.
Marinate for 2 hours at room temperature.
Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.

1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.

1 cn Mushrooms
4 tb Butter
1 lb Ground Round
1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion Powder
1 tb Worcestershire Sauce
4 tb Italian Bread Crumbs
Saute mushrooms in butter.
Add salt, pepper, garlic powder, and onion powder to the ground beef and mix thoroughly.
Fashion into thin patties about 5 inches in diameter.
Grill until desired doneness on the barbeque.
Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.
Serve on a hamburger bun or kaiser roll.
Hamburgers have to be one of the most popular things to barbeque (other than hotdogs, of course).