In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1-inch balls and place on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.

Preheat oven to 425 degrees F.

Place the salmon in a shallow dish.  Pour pineapple juice over the fish. Return the fish to the refrigerator and let marinate for at least one hour, but no more than three hours.

In a small bowl mix together the brown sugar, chili powder, cumin, coriander, salt, and pepper.

Remove salmon from the marinade and discard the juice.  Season the fish with salt and pepper. Evenly distribute sugar spice mixture all over the fish.

Put salmon onto a foil-lined baking sheet and cook for 10 to 20 minutes, depending on size and until the fish is cooked to desired doneness.

Heat olive oil in a Dutch oven over medium heat.  Add the onion, garlic, serrano, and green pepper.  Cook until the onion is translucent, about 10 minutes.  Add the sirloin and pork and cook until browned, about 7 to 10 minutes.  Add the chipotle, taco seasoning, chili powder, cumin, and cinnamon.  Stir until blended.  Add the Heineken and bay leaf and cook until the beer has evaporated, about 10 minutes.  Add the corn, kidney beans, and tomatoes.  Reduce heat to a simmer.  Cover and simmer for an hour.  Stir in tomato paste, salt and pepper.  Simmer, uncovered, for another 20 minutes. Transfer to individual serving bowls and serve with desired garnishes.

Suggested garnishes: pickled jalapenos, sour cream, cilantro, and grated cheddar cheese.

In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in Cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.

Preheat grill to medium-high heat.

In a small bowl, mix mayonnaise and chili powder.  Set aside. Brush corn with olive oil.  Place corn on grill, turning occasionally, until the kernels are browned, about 8 minutes. Brush corn with mayonnaise mixture.  Roll each ear in cheese and serve with a lime wedge.

1. Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.
2. In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper.
3. Mix until combined.
4. Add bay leaves.
5. Cover and simmer over medium-low heat for approximately 2 hours.
6. Stir in white vinegar and simmer another 30 minutes.

Heat the canola oil over medium-low heat in a wok or large skillet. Add the garlic and red pepper flakes. Let garlic and red pepper flakes infuse the oil for 3 to 4 minutes. Increase the heat to medium and add the broccoli. Stir-fry for 3 to 4 minutes. Add the stock, soy sauce, and black pepper, and cook uncovered for about 5 minutes, until broccoli is tender and almost all the liquid has evaporated.