Ingredients:
1-1/2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping

Preparation:
Stir 3/4 cup of the boiling water into dry blue gelatin mix for at least 2 minutes or until completely dissolved.

Add 1/2 cup of the ice cubes and stir until ice is melted.

Pour into pie crust and refrigerate 5 to 10 minutes or until gelatin is set but not firm.

Stir in the remaining 3/4 cup boiling water into the dry red gelatin mix in separate bowl for at least 2 minutes or until completely dissolved.

Add remaining 1/2 cup ice cubes and stir until ice is melted.

Cool for about 5 minutes or until slightly thickened.

Spread whipped topping over blue gelatin layer and then cover with red gelatin.

Refrigerate 2 hours or until set.

Garnish with fresh seasonal berries just before serving.

Optional berry crust:
Arrange 1/2 cup berries on bottom of pie crust before covering with the blue gelatin.

Ingredients:
1 beef sirloin tip roast (3 lb.)
1 Tbsp. chili powder
1-1/2 tsp. black pepper
1 tsp. garlic powder
3/4 cup Barbecue Sauce, divided ...I prefer Sweet Baby Ray's
12 submarine or French bread rolls, split

Preparation:
Preheat grill for indirect heat by heating one side of the grill to medium heat and leaving burners on the other side of grill turned off.

Mix chili powder, pepper and garlic powder; rub evenly onto all sides of meat.

Place on cool side of grill; cover with lid.

Gril meat, without turning, 1 hour.

When internal temperature of meat reaches 140ºF, brush meat with 1/4 cup of the barbecue sauce.

Continue grilling, covered, 10 min. or until internal temperature reaches 150ºF.

Transfer meat to carving board*.

Tent with foil and let stand 10 min. or until internal temperature reaches 160ºF.

Cut meat across the grain into thin slices.

Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat.

Place on split rolls and serve with cole slaw.

*Use a carving board with an indentation or "trough" to catch the juices from the roast as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.

Ingredients:
1/2 cup Mexican Style Shredded Cheese
4 Flour Tortillas
1/4 cup Thick / Chunky Salsa
1/4 cup chopped cilantro
sour cream (optional)*

Preparation:
Preheat grill to medium heat.

Sprinkle 2 Tbsp. cheese onto half of each tortilla.

Top with 1 Tbsp. each of the salsa and cilantro.

Fold tortillas in half and press lightly to secure.

Grill 1 to 2 minutes on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Cut each quesadilla in half to serve.

* Serve each quesadilla with 2 Tbsp. sour cream and additional salsa.

Ingredients:
1 boneless beef sirloin steak (1-1/2 lb.)
1 untreated cedar plank (14x7x1 inch)
1 Tbsp. brown sugar
1-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. oil
3/4 cup Barbecue Sauce, divided

Preparation:
Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. (Untreated cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.)

Meanwhile, mix sugar and seasonings; rub onto both sides of steak. Cover; refrigerate at least 1 hour but no longer than 2 hours.

Preheat grill to high heat. Grill steak 2 minutes on each side; remove from grill. (Searing the steak a few minutes on the grill before placing it on the plank gives it the traditional grill marks, which helps prevent the meat from looking and tasting steamed.)

Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.

Grill 15 minutes or until medium doneness (160ºF), brushing steak with 1/4 cup of the barbecue sauce for the last 5 minutes of the grilling time.

Remove steak from grill; discard plank.

Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices.

Serve with the remaining 1/2 cup barbecue sauce and grilled corn on the cob.

Ingredients:
2 lb. boneless beef top sirloin steak, 1 inch thick
3/4 cup A1 Steak House "savory black pepper and onion" Marinade
2 medium green or yellow bell peppers, cut into 1 inch squares
8 baby portobello or button mushrooms

Preparation:
Cut steak into 1-1/2 inch pieces.

Place steak, mushrooms and peppers in resealable plastic bag.

Add marinade and seal bag.

Refrigerate 30 minutes or longer to marinate.

Preheat grill to medium heat.

Remove steak and vegetables from marinade, and discard marinade.

Alternately thread steak, mushrooms and peppers on skewers.

Grill approximately 12 to 15 minutes, turning occasionally.

Serve with salad and corn on the cob.

Ingredients:
1/2 cup Zesty Italian Dressing
2 boneless beef sirloin steaks (1 lb.)
1/2 cup A1 Original Steak Sauce

Preparation:
Pour dressing over steaks in resealable plastic bag or container.

Flip several times to evenly coat steaks with dressing.

Refrigerate 30 minutes or longer to marinate.

Preheat grill to medium-high heat.

Remove steaks from marinade and discard remaining marinade.

Grill steaks at least 5 minutes on each side or longer for more well done.

Brush steaks with steak sauce and let stand for about 10 minutes.

Cut into thin slices to serve.

Ingredients:
1/2 cup Zesty Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1/2 cup Hickory Smoke Barbecue Sauce
1 chipotle pepper in adobo sauce, chopped

Preparation:
Pour dressing over chicken in resealable plastic bag or container.

Seal and turn to evenly coat chicken.

Refrigerate at least 1 hour to marinate.

Remove chicken from marinade and throw away leftover marinade.

Preheat grill to medium heat.

Mix barbecue sauce and chopped pepper and set off to the side.

Grill chicken 40 minutes or until cooked through (165°F), turning occasionally and brushing with the barbecue sauce mixture during the last 15 minutes of the grilling time.

Ingredients:
1 lb. Beef Sirloin Steak, thinly sliced
1/4 cup A1 Original Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Preparation:
Toss steak with 2 Tbsp. of the steak sauce and refrigerate up to 24 hours for full flavor.

Combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard and set aside.

Preheat grill to medium-high heat.

Thread steak onto eight long soaked wooden or metal skewers.

Grill skewers approximately 6 minutes or until steak is cooked through, turning after 3 minutes and brushing generously with the barbecue sauce mixture.

Serve with hot cooked rice and a tossed green salad.

Ingredients:
8 Flour Tortillas
1 lb. extra lean ground beef
1 cup Thick 'N Chunky Salsa
1/2 cup Shredded Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup Ranch Dressing

Preparation:
Preheat oven to 350°F.

Microwave tortillas on HIGH 30 sec.

Press 1 tortilla into each of eight 2-1/2 inch muffin cups.

Carefully fold back edges of tortillas, leaving opening in center of each for filling.

Bake 10 min.

Meanwhile, brown meat in large skillet; drain.

Stir in salsa; bring to boil.

Reduce heat to medium-low; simmer 10 min.

Spoon into tortilla bowls; top with remaining ingredients.

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