Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
Preheat oven to 350 degrees.
In a bowl combine the sour cream, cream of chicken soup , 1 cup of salsa, 1 cup of cheese green chiles, and green chiles, .
In a large skillet, over medium high heat, add the olive oil, butter and 1 tablespoon of wing sauce. Season each side of the pork chops with salt, pepper and generously season the chops with McCormick Garlic Pepper seasoning.
Preheat oven to 350 degrees.
Pat chicken breast dry with paper towels. Place sour cream in a bowl. Pour entire box of Cheez-It crackers into a large ziptop plastic bag and crush with a rolling pin.
Preheat oven to 400 degrees. Prepare a cookie sheet with non stick spray, unroll and press pizza dough until dough is even and stretched into a rectangle. Bake for 8-10 minutes as it is, until edges are lightly brown. Mix together 2 Tablespoons olive oil and garlic salt, and brush over the prepared dough.
Preheat oven to 375 degrees. Grease 9x13” baking dish with thin coat of butter.
Pat fish dry with a paper towel.
Mix together parmesan cheese, butter, mayonnaise, lemon juice, green onion, garlic powder, salt, pepper and Tabasco® in small bowl until well blended.
Arrange fish in single layer in baking dish.
Snap the ends off the asparagus. In a small bowl mix broth, soy sauce, corn starch and black pepper and set aside. Heat a large skillet or wok to high heat. When hot, add oil, ginger and garlic; sauté until golden around 30 seconds. Stir in asparagus and 3 tablespoons water; cover and cook about 1-2 minutes. Add shrimp and cook until they curl up and turn pink about 2-3 minutes.
Preheat oven to 350 degrees.
Mix all the chili, Rotel tomatoes, beans, onion and ½ cup of the cheese in a bowl.
Spread half of the bag of Fritos in the bottom of a baking dish. (13x9). Add the chili mixture on top of the Fritos. Top dish with remaining Fritos and cheese.
Heat a large skillet to medium high heat. Add a touch of cooking oil to the skillet. Add the onion, peppers and chicken breasts. Season with cumin, chili powder, salt and pepper and cook until the onions are translucent and chicken has browned.
Preheat oven to 375 degrees. In a large bowl add the stuffing mix and the water, mix well. Add the ground beef, barbecue sauce, egg and parmesan cheese. Mix until just combined.
In an ungreased muffin tin add about 1/3 cup of the meat mixture. This should make about 12 equal Meatloaf Cupcakes.
