Sweet Tangy Burgers

Mix together:
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2  minced small onion
1 clove garlic, minced
1/4 teaspoon ginger
1 teaspoon salt
1/2 teaspoon pepper
1/4 tsp ground nutmeg

Once well blended,  mix in with 2 pounds ground chuck. Make 8 burgers about 1/2 inch thick and grill 4-7 minutes on each side.

Grilled Lemon Herb Chicken

Ingredients for lemon herb marinade:
1/2 cup fresh lemon juice
grated rind of one lemon
2 tsp salt
1 tsp paprika
1 and 1/2 tsp onion powder
1 and 1/2 tsp crushed sweet basil
1/2 tsp crushed thyme
2 cloves crushed garlic
1 cup oil

Combine all ingredients and put in a freezer bag or container for marinating.
Add 1 frying chicken cut up in parts and marinate for 6-8 hours.
place on grill skin side up over medium heat. cook for 20 to 25 minutes basting often with marinade.
Turn over, cook for 20 minutes later. Serve once juices run clear.

Crab-Cheese Fondue

To make Crab-Cheese fondue:

Shred together 8 ounces of processed american cheese and 8 ounces of natural cheddar cheese.
Heat over low heat 3/4 cup of milk. melt cheese in milk by slowly adding a handful of cheese at a  time until melted. Stir in 2 teaspoons of lemon juice. add about 8 ounces of crab meat until well mixed. (canned is fine)

Transfer pot to fondue burner. Suggested dippers for this would be  French bread cubes, cherry tomatoes and  cooked artichokes.

Quick Key Lime Pie

1 14 ounce can of Sweetened Condensed milk
4 egg yolks
3-4 ounces of key lime juice
1 nine inch graham cracker pie shell.

Combine sweetened condensed milk and egg yolks at a low speed with your mixer.  Add juice mixing until well blended. Pour into the graham cracker pie shell. Bake at 350 degrees  for 15  minutes. Cool. Top with with whipped cream and enjoy.