Chop all ingredients and layer or put in separate bowls for each person to assemble their own choices.
Serve with salad dressing.
Melt butter, add onion, and cook until soft and translucent, about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add chicken broth; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 8 minutes, adding more chicken broth by tablespoons if dry. (Mixture should be creamy with some sauce, not dry.)
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
Stir in cheese and chives.
(Can stand at room temperature up to 2 hours. Rewarm over medium heat, stirring often.)
Sprinkle steaks with salt, pepper, and chopped thyme.
Heat 1 T olive oil in a large skillet over medium-high heat.
Add steaks and cook to desired doneness, adding more oil as needed, 3-4 minutes per side.
For dressing, blend together mayonnaise, buttermilk, green onion, parsley, garlic salt, and lime juice. Cover and chill at least one hour.
Wrap a slice of pancetta around each shrimp. Thread shrimp onto skewers. Brush with oil and sprinkle with pepper. (Can be made 4 hours ahead; cover and chill.)
Grill about six minutes. Serve with dressing.
Saute onion in butter 15-20 minutes until caramelized. Remove.
Cube beef and brown it on all sides.
Return onions to the pan. Mix flour, sugar, cumin, salt, and pepper. Add and stir 1 minute. Gradually add broth; simmer 10 minutes.
Ladle over fettuccine in an ovenproof casserole. Mix cheeses and sprinkle on top. Broil 5 minutes.
Brown the hamburger with the onion. Add seasonings.
Layer hamburger, gravy, and corn in a 2 1/2 quart casserole. Spread mashed potatoes over the top.
Bake for 45 minutes at 325 degrees.
Combine all ingredients except pepper and chicken in a shallow dish. Add chicken pieces and marinate, covered, for at least 2 hours, or overnight. Soak skewers in water. Cut pepper into 3/4-inch squares.
Drain chicken, reserving marinade. Thread pieces of pepper and chicken alternately on 8 skewers.
Cook rice, if serving with rice. Grill skewers 5-10 minutes, turning and basting with reserved marinade.
Serve with rice or pita bread.
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion.
Source: http://pinkpolkadotcreations.com/recipes/baked-potato-soup/
Bring sugar and corn syrup to a rolling boil.
Remove from heat and add peanut butter, vanilla, and butter. Stir in corn flakes. Drop from a teaspoon onto waxed paper and allow to harden.
Combine beaten eggs, sugar, and lemon juice in a small pan. Cook, stirring constantly until boiling. Remove from heat and add butter. Allow to cool.
When cool, add whipped cream, grapes, pineapple, mandarin oranges, bananas, and marshmallows.
First, make the brownies. Preheat oven to 350. Line a 9x13 pan with foil, leaving overhand. Melt chocolate and butter together in double boiler. Cool 15 min.
Whisk sugar and vanilla into chocolate, then whisk in eggs and salt, then stir in flour. Spread in pan and bake until tester inserted in center comes out with moist crumbs attached, about 20 minutes. Cool in pan; cover and chill overnight.
Cut half the brownies into 1/2-inch cubes.
To make the cookies, preheat oven to 350. Line 2 large rimmed baking sheets with parchment. Whisk together flour, soda, and salt. Beat butter and sugars until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes. Drop by large scoops onto baking sheets, spacing 2 inches apart. Flatten mounds to 1-inch thickness. Bake until just golden, 18-20 min.