Combine all the marinade ingredients in a large zip-loc bag, add in the pork, zip the bag tight and marinate for at least 1 hour but up to 8 hours. I made mine in the morning before work and then cooked it up that night. Heat a frying pan over medium-high heat and place the marinated pork slices in one layer. Cook for about 5 minutes per side. Serve with rice, potatoes or sweet potatoes.

Preheat oven to 400 degrees. In a medium bowl, beat the eggs with a whisk. Add in the four, milk, salt and vanilla. Set aside to rest.

Heat an oven-proof skillet over medium-high heat and add the butter. Once melted add the apples and spices and cook, coverred 3-5 minutes. Then add the brown sugar cover, and cook for another 4-5 minutes or until the apples are soft. Remove from heat.

Pour the batter over the apples. Place in the oven and cook for 15-20 minutes or until the pancake is done and browned.

Serve with powdered sugar or maple syrup.

Preheat oven to 350 degrees.

In a small saucepan, melt butter, add garlic and saute about 1 minute. Add tomato paste, water, dried basil, dried oregano and dried parsley. Stir until combined, while bringing to a boil. Once it is combined, remove from heat and set aside.

Seperate the crescent rolls into individual triangles and lay on a silpat lined baking sheet in a circle, with the long pointy end to the outside, overlapping each roll by about half.

Layer ingredients: cheese, pizza sauce, pepperoni, other toppings, more cheese and more pizza sauce.

Grab the outside tip of the crescent roll dough and fold into the center, pinching under itself on the inside, repeat until all crescents are folded under.

Sprinkle with garlic powder. Bake for 20-25 minutes, or until the rolls are golden. Slice and serve.

**We dipped ours in the leftover pizza sauce and Ranch dressing mixed together

Preheat oven to 400 degrees.

Combine milk, egg substitute, 1/2 tablespoon taco seasoning, cream style corn, corn muffin mix and green chilis in a large bowl, stirring until moist. Pour mixture into a pie plate coated with non-stick spray.

Bake for 15 minutes. Meanwhile, toss the chicken in the remaining 1 tablespoon taco seasoning. When the corn is done, it will be barely set and golden brown, pierce the entire surface with a fork. Pour enchilada sauce over the top. Top with chicken and sprinkle with cheese. Bake for an additional 15-20 minutes. Remove from oven; let stand for 5 minutes. Cut into wedges to serve and sprinkle with cheese and sour cream. I also topped it with pickled jalapenos-ewww, weee

In a heavy saucepan place the sugar, cocoa, butter and milk. Bring to a boil, stirring. Let boil 1 minute then add the peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonful, cool until hardened