• Preheat propane oven to 275⁰ F
• While oven is heating, using a small bowl combine the brown sugar and spices, and whisk to blend seasoning mixture
• Trim ribs and remove membrane as needed
• Apply dry rub on the ribs and set aside for about five minutes allowing the seasoning to sweat and soak into the meat
• On your propane grill, use high heat to sear each side of ribs for 3-5 minutes to desired level of charring
• Once desired level of char is achieved, remove ribs from propane grill and place on foil lined baking sheet.
• Coat each side of the ribs generously with your favorite BBQ sauce and wrap in foil
• Place ribs into your propane oven and bake with meat side down for approximately 2-2.5 hours until desired tenderness and internal temp reaches 165-195⁰ F

Pro-Tip

• Once the ribs are done baking, turn on broiler for just 1-2 minutes to achieve a nice texture to the previous sear from the grill, creating a crispy outside and tender inside for the ribs.

• Preheat propane oven to 375°
• In a medium bowl, combine peaches, blueberries, bourbon, ⅓ cup sugar, cornstarch, and cinnamon. In another medium bowl, whisk together flour, ⅓ cup sugar, baking powder, and salt.
• Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Add cream, stirring gently just until dough forms.
• Spoon fruit mixture into a 10” cast iron skillet. Top with crumbled dough. Sprinkle with remaining 1 tsp sugar.
• Bake until top is golden brown and filling is bubbly, (about 45 mins).
• Serve and enjoy!

• Roast corn at 350º F for 10-12 minutes, until it begins to char.
• While corn is roasting, cook bacon to desired doneness. Cut into bite sized pieces and set aside.
• Halve the jalapenos, cutting length wise. Remove the stem, core out the middle - including seeds, and set aside.
• Remove cooked corn from grill, cut corn kernels off the cob into a bowl, and set aside.
• In a large mixing bowl, combine cream cheese, cheddar and pepper jack shredded cheeses, sour cream, tajin, taco seasoning, and diced onion. Mix well.
• Next add bite sized pieces of bacon and corn. Continue to mix ingredients.
• Scoop mixture into hollowed jalapeno halves, filling each piece.
• Place stuffed jalapeno halves on the top rack of grill or near indirect flame, cook for 15-20 minutes until cheese melts.
• Remove from grill, set aside to cool, and enjoy!

• Preheat your propane oven to 375°F. Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through. Let cool, then dice into small pieces.
• In a mixing bowl, combine the diced chicken, diced pickles, diced red onion, mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Stir until well combined.
• Toast the bread slices to your desired level of crispiness.
• To assemble the sandwiches, place a lettuce leaf on each slice of bread, followed by a generous scoop of the dill pickle chicken salad mixture. Top with sliced tomatoes and another slice of bread.
• Enjoy!

Pie Filling:

• Using a double boiler on your propane stove, add dark chocolate morsels, and over low heat allow the chocolate to melt. Gently stir to ensure fully melted and avoid burning. When smooth and melted, set aside and allow it to cool to room temperature.
• In a separate bowl, whip the heavy whipping cream until stiff peaks form.
• Using a large mixing bowl or standing mixer, combine softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Continue to mix until the mixture becomes smooth and silky.
• Stir in the vanilla extract, followed by the cooled melted dark chocolate. Mix until well combined.
• Gently fold the whipped cream into the chocolate mixture until well combined.

Assemble the Pie:

• Spoon in pie filling mixture into the pre-baked pie crust, spreading it evenly.

Chill Pie:

• Place the assembled pie in the refrigerator for 4 hours or until completely chilled to allow it to set.

Serve and Garnish:

• Remove from the refrigerator, slice, and serve chilled. Optional to garnish the entire pie or just a slice with whipped cream and chocolate shavings.
• Enjoy!

• On a propane stove, combine butterscotch chips and peanut butter in a medium saucepan.
• Cook on low to medium heat for about 3-5 minutes until combined ingredients melt together. Stir occasionally to prevent scorching or sticking.
• While butterscotch chips and peanut butter combination begins to melt, measure corn flakes and add to a separate large mixing bowl.
• Once butterscotch chips and peanut butter is melted and stirred, pour mixture into large mixing bowl with cornflakes. Fold in until all flakes are coated.

  Note: It will look like you don’t have enough to coat them all but if you continue to fold in, it will coat everything.
• Spoon mixture onto a cookie sheet lined with wax paper or foil, ensuring space between each.
• Let sit until cool and firm. Option to place cookie sheet in freezer to expedite process.
• Serve and enjoy!

Instructions to Prepare Chicken Cutlets

• Prepare Chicken:

  Place each chicken breast between two sheets of plastic wrap or in a plastic bag.

  Use a meat mallet or the bottom of a heavy pan to pound the chicken breasts until they are about 1/2 inch thick.
• Create the Dredge:

  In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika. Mix well to ensure even seasoning.
• Dredge the Chicken:

  In a separate bowl, whisk together the eggs and milk to create an egg wash.

  Coat the chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure an even coating.

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off.

  Coat the chicken in the Italian bread crumbs, pressing them onto the chicken, ensuring each side is coated evenly.
• Heat the Oil:

  On a propane stove, use a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350-375°F .
• Fry the Chicken:

  Carefully place the breaded chicken cutlets into the hot oil, working in batches if necessary to avoid overcrowding.

  Fry each cutlet for 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F.
• Drain and Arrange in Greased Pan:

  Once cooked, transfer the fried chicken cutlets to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple of minutes before placed in a greased pan.

Instructions to Prepare Cheese Sauce

• Cheese Sauce:

  Shred the cheddar cheese if not already shredded.

  Measure out the dry white wine.
• Make the Béchamel Base:

  On your propane stove, use a medium saucepan to melt the butter over medium heat.

  Once melted, add the flour and whisk continuously to form a smooth paste (roux). Cook for 1-2 minutes, but do not let it brown.
• Add Milk:

  Gradually whisk in the milk, ensuring there are no lumps in the mixture.

  Continue to whisk constantly until the sauce thickens, usually about 5-7 minutes.
• Incorporate Cheese and Wine:

  Once the béchamel has thickened, reduce the heat to low.

  Stir in the shredded cheddar cheese until it's fully melted and the sauce is smooth.

  Pour in the dry white wine and continue to stir until well combined.
• Seasoning:

  Season the sauce with salt and pepper to taste. If you like, add a pinch of nutmeg for additional flavor.
• Simmer and Pour over Chicken:

  Allow the sauce to simmer on low heat for an additional 2-3 minutes, stirring occasionally to meld the flavors.

  PRO TIP: If the sauce is too thick, you can adjust the consistency by adding a little more milk. If it's too thin, let it simmer a bit longer to thicken.

  Pour over cooked chicken.

Cooking Instructions:

• Cook chicken and cheese sauce at 300 - 325°F for 20 minutes checking occasionally. Be careful not to left the sauce break by overheating.

  Option to serve with rice pilaf and favorite vegetable.

• In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
• While the quinoa is cooking, chop the rainbow cherry tomatoes, halve the mozzarella balls, and shred or thinly slice the fresh basil leaves.
• Once the quinoa is finished cooking, fluff quinoa with a fork. Using a large mixing bowl, combine all ingredients.

  Begin with the fluffed quinoa, followed by halved rainbow cherry tomatoes, halved mozzarella balls, and shredded basil. Season with salt and pepper to taste, drizzle with olive oil and stir together until well combined.
• Refrigerate large mixing bowl with ingredients for at least 30 minutes to let the flavors meld.
• Toast each slice of bread on the grill for 1-2 minutes or until golden brown.
• Bring out the refreshing Quinoa Caprese Salad, top with balsamic glaze and garnish with additional basil leaves.
• If desired, add walnuts or protein to elevate this meal.
• Serve and enjoy!

• Begin by seasoning salmon filet with salt and pepper to taste and set aside. Continue prepping by slicing tomato, mincing garlic, and zesting lemon.
• Next, place the bacon on a skillet and cook over medium heat until it reaches your preferred level of crispiness. Carefully place slices of bacon on a paper towel then remove excess grease on skillet.
• Once the pan is clear, set the grill to medium-high heat, brush it with olive oil to prevent sticking and add the salmon filet. Cook for 4-5 minutes per side or until the salmon flakes easily with a fork, reaching desired level of doneness.
• While salmon is grilling, create the lemon garlic aioli by combining ½ cup mayonnaise, minced garlic, ½ teaspoon lemon zest, 1/2 tablespoon lemon juice – whisk ingredients together while adding salt and pepper to taste.
• Toast each slice of bread on the grill for 1-2 minutes or until golden brown.
• Assemble the sandwiches by laying out the toasted bread slices, add lemon garlic aioli to each side of bread, then layer with grilled salmon, bacon, tomato slices, and fresh lettuce.
• Serve and enjoy!