This is a great weeknight dish, so easy & fast to make...so yummy & healthy too.  Tilapia is oh so tender and mild.

Ingredients:
3 Tilapia filet
2 tsp of Old Bay Seasoning (OBS)
2 tsp of salt
1/2 cup of all purpose flour
several dashes of hot sauce (I use green Tabasco sauce.)
1-2 tsp of garlic paste
1 tbsp of canola oil
Lemon

How to:
1.  In a shallow dish, combine flour, 1 tsp of OBS, and 1 tsp of salt together.  Whisk the flour mixture lightly or just until combined.
2.  In another dish with the Tilapia filet, rub the fish with the other 1 tsp of salt & OBS, hot sauce, and garlic paste.
3.  Coat the fish lightly on both sides with flour mixture, set them aside to rest for a few minutes.
4.  In a large pan or skillet over medium heat, add canola oil.  Once the oil heats up, add the Tilapia filet.  Cook for about 2-3 minutes on each side until they become golden brown and lightly crispy.
5.  Serve immediately with vegetables, rice, and who knows whatever else you want.  Squeeze a spritz of lemon over the fish.  Now enjoy your dinner and relax!!

This frosting is so light and yummy.  I love it so much that I eat it with a spoon.  It's not too sweet so I can eat more of it.  The more frosting there is, the happier people there are.  The government should use this strategy to keep the people happy.

Ingredients:
1 8 oz. of cream cheese (room temp.)
1 cup of very cold heavy cream
2 cups of powdered sugar
1 tsp of vanilla extract

How to:
1.  Chill your mixing bowl for about 15-20 minutes.
2.  Add cream cheese and beat at the medium to high speed until it becomes light and fluffy.
3. Add heavy cream and continue to beat until the mixture blend very well together.  It will become light and fluffy again.
4.  Add powdered sugar gradually, then vanilla extract and continue beating until everything is well combined.
5.  The result is a very light and fluffy frosting.
6.  If possible, frost your cupcakes immediately so you get to eat them real soon.
7.  Make sure the cupcakes are completely cool before frosting them.

This is a very yummy and sophisticated deviled egg....I say so.  The candied ham makes it way more delectable.  This recipe requires no brain.

Ingredients:
12 hard boiled eggs (peeled & rinsed)
1/4 cup of good mayo
1 tsp of yellow mustard
salt & pepper
candied ham
paprika

How to:
1.  Cut the hard boiled eggs in halves, set them aside.
2.   Remove the yolks and place them in a medium size bowl.
3.  Add mayo, mustard, salt, and pepper.  Mix well with a fork until the yolk mixture becomes smooth.
4.  Scoop the yolk mixture back in the egg whites with a spoon.  I prefer piping it because it looks much prettier, don't you think.
5.  Sprinkle the devilish eggs with paprika and top them with candied ham.

Candied Ham
Ingredients:
1 cup of finely diced ham 
1 tbsp of brown sugar
1 tsp of canola oil

How to:
1.  Over a medium heat in a small skillet, add the canola oil.  Let the oil heat up a bit, add the ham, then toast it for about 5 minutes until it becomes slightly crispy.  
2.  Reduce the heat to medium low.  Add the brown sugar to the ham and continue cooking until the sugar dissolves. The ham will become darker and sticky.  Remove it from heat.........done!

I made this pulled pork for the New Year's Eve party at my house.  It was so easy to make.  Stick it in the oven, walk away...the pork is yours.  I definitely prefer this cooking method to a slow cooker....definitely forever.

Ingredients:
5-7 pounds of pork butt (pork loin works too but you'll need the piece with some fat attached)
1 large onion (quartered)
2 tsp each of salt & black pepper
2 tbsp of brown sugar
2 cans of soda pop
2 tbsp of Worcestershire sauce
1 tbsp of sweet paprika
 tsp of ground coriander
2 tsp of ground celery or celery salt (if using celery salt, reduce the regular salt to just a tbsp)
 
How to:
1.  Preheat the oven to 300 degrees Fahrenheit.
2.  In a large heavy bottom stock pot, place the pork, onion, and the rest of the ingredients.
3.  Position your rack where the pot will be located right in the middle of the oven.  I mean neither the bottom or the top of the pot is too near the oven wire.  Man...lots of explanation!
4.  Flip the pork a couple of times during the 5.5-6 hours of cooking.
5.  When the time is up, take the pot out of the oven.
6.  Remove the pork and put it in a big bowl, then shred it with a big fork.  It should be extremely easy to shred.
7.  Once the pork is completely shredded, put it back in the pot, let it sit in the juice.  This will keep it moist and more flavorful.
8.  Now find a bun or two make yourself sandwiches, sprinkle the pork with some bbq sauce if you'd like.  I prefer eating it naked...I mean naked pork with no bun.