Santa Maria Tri-Tip BBQ by Steve Knowles

Based on Weber's Art of the Grill Tri-Tip Sandwich, but modified to my tastes and who needs the bread, anyway???

Habanero Mustard Sauce by Dean Grason

A fiery glaze for your fowl that Scoville would be proud of. The Scoville scale is the measurement standard for hot peppers. Habaneros for example score between 100,000-350,000, Cayenne score between 30,000-50,000 and jalapenos score between 2,500 and 8,000.

S'more Brownies by Kelsey Martin

Who said s'mores were for camping? These s'more brownies are a perfect dessert for any occasion.

Classic S'mores by Kelsey Martin

Zuchini Cupcakes by Andrea Faz

I got this recipe from Garret who is a blogger. He has some really good recipes! Check him out! http://vanillagarlic.blogspot.com/2007/04/zucchini-cupcakes-with-cream-cheese.html

Vanilla Bean Cream Cheese Frosting by Aspen Lee-Moulden

Yummy vanilla frosting for cupcakes or cake.

Vanilla cupcakes by Aspen Lee-Moulden

I've tried a lot of white cupcake recipes. Many turn out too flat or dry. I came across this one on a blog site and it's really good. It looks like an adaptation of the Magnolia bakery recipe but I'm not sure. Either way, it's good!

Shrimp, Avocado and Grapefruit Salad by erin de martini

Tangy salad for warm summer days

Banana Nut Muffins by erin de martini

Delicious for breakfast or as an afternoon snack!

Lamb Burger Patties by Kelsey Martin

These Lamb Burgers will beat a Big Mac anyday!

Festive Pasta Salad by Kelsey Martin

This pasta salad is colorful and zesty! Serve warm or at room temperature.

Grilled Avocado and Pesto Salad by Kelsey Martin

This salad is easy, unique and delicious!

Chicken Kabobs by Kelsey Martin

These kabobs are colorful, tasty, and make a great dish for any summertime party.

Stuffed Mushrooms with Feta & Spinach by david spottiswood

I adapted these mushrooms from a bon appetit recipe. They are delicious and always a crowd pleaser. They have a little zing from the crushed red pepper flakes. Great served as a passed hors d'oeuvre. We've taken these to other people's houses as an appetizer (just baking the last 10 minutes there) and they always get rave reviews.