Its just downright too hot to cook today so for supper tonight I am making a couple huge chef salads... Iceburg & Arugula lettuce, spinach, Juliene carrot strips, Onion, Red Bell Pepper, Green bell pepper, cherry tomatoes, cucumber slices, sections of boiled eggs and canned beets cut in strips..Cheddar and swiss cheese strips, turkey strips and ham strips. For a dressing I am making my Grandmothers recipee for a Ranch dressing... Grandmothers Ranch dressing: 1cup mayonaise 1 cup milk 1/4 cup white or cider vinegar (I prefer cyder) 2 Tbs yellow salad mustard 2 TBS sugar 1 Tbs course ground black pepper 1/2tsp salt Put all the ingredients in a mayonaise jar, cover tightly and shake vigorously.. Chill until ready to serve.

Thai-Spiced Chicken Kabobs (Better Homes and Gardens) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

These meatballs are great and you can use any sauce you want to. I've used the entire recipe for a party and they were a hit! Cranberry meatballs 2 pounds ground chuck 2 large eggs 1/3 cup dry breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce. 1 (12-ounce) jar chili sauce 1 Tablespoon brown sugar 2 tsp lemon juice Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes. ***The thyme, etc added an extra delightful taste to the meatballs

BACON AND POTATO BREAKFAST BAKE (One Lovely Life) 1 (12oz) package bacon (I prefer nitrate-free) 4c diced potatoes (about 4 medium-small potatoes) 3 green onions 1c pepper jack cheese 1c cheddar cheese (I prefer sharp) 1/2 tsp dry mustard powder 1/2 tsp salt 1/4 tsp black pepper 3 eggs 1c milk olive oil salt and pepper Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.) While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes. Spray an 8x8" baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all. Cover and refrigerate 8 hours or overnight. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.