Mustard Ribs

Grilled with Green Bean Salad

Dijon Prk Chops

Citrus Skillet Shrimp

Seared Steak with Peas and Asparagus

Steak Tagliata

Pork and Chinese Eggplant Stir Fry

Rice Krispy S'Mores Pinwheels

Ingredients

• 10 oz miniature marshmallows
• ¼ cup Challenge butter (plus more for greasing)
• 5 cup Rice Krispies cereal
• ¾ cup graham cracker crumbs
• 7 oz jar marshmallow creme
• 6 Hershey's chocolate bars

Instructions

1. Preheat oven to 200 degrees.
2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
4. Stir in cereal and graham cracker crumbs.
5. Press mixture into prepared pan.
6. Spread marshmallow creme on top using an offset spatula.
7. Place Hershey's bars on top of the marshmallow creme.
8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
9. Let cool for 10 minutes.
10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
12. Slice and serve!

Raspberry Bread

I also added blueberries!

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch salt, optional and to taste
1/4 cup unsalted butter, melted
1 large egg
3/4 cup buttermilk
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
10 to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
2 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
3. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
5. Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
6. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
7. Add the raspberries to the batter and fold very lightly to combine.
8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
9. Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.