Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Pierce skin of squash several times and place on a microwave-safe plate in the microwave; cook on high for 6 to 8 minutes. This will soften the squash slightly, making it easier to cut in half.  Overcooking at this point will make the squash fall apart when handling.
• After microwaving, allow the squash to sit for 2 or 3 minutes. Cut in half crosswise and remove seeds and stringy fibers from the center. Peel away the outer skin of the squash and then cut the two halves into approximately 1 1/2" cubes.
• Thread the squash cubes onto metal skewers and brush with 1/4 cup melted butter. Place the squash on the grill over indirect high heat and close the cover. Cook for 15 to 20 minutes. Turn 2 or 3 times throughout the cooking time and baste with leftover melted butter.
• While squash is cooking, mix 1/4 cup melted butter and honey together and heat in microwave until hot. Squash is done if tender when poked with a fork. When done, remove the squash from the grill and place on a platter. Brush the squash with the honey and butter mixture. Serve while hot.

• In a large bowl, combine the coleslaw, onions, raisins, sunflower seeds, broccoli, and Ramen noodles. Mix all ingredients together.
• In a separate small bowl or jar, combine the Ramen noodle seasoning, canola oil, red wine vinegar, and sugar to make the dressing.
• If the dressing is made before serving, mix all the ingredients thoroughly and set aside in refrigerator until ready to serve. If made just prior to serving, mix the dressing ingredients, toss with salad, and serve.

• Preheat oven to 450° F.
• Place prepared pie crust into an 8 or 9 inch pie plate. Mold it to the bottom of the plate and crimp the edges.
• In a mixing bowl, combine the sugar, flour, vanilla and cream. Mix until smooth.
• Pour into the unbaked pie crust.
• Dot with diced butter.
• Sprinkle with nutmeg and cinnamon.
• Place the pie plate onto a cookie sheet to catch any drippings and place in the preheated oven for 15 minutes.
• Reduce oven temperature to 350° F and continue baking for and additonal 45-50 minutes or until the center is just somewhat jiggly.
• You may need to cover the pie loosely with aluminum foil if it begins to brown to much.
• Remove from the oven and allow to cool and then place in the refrigerator until ready to serve.

• Select any brand of a thick steak, potato, and vegetable soup or stew. A soup with a thick sauce and stew-like ingredients will work the best.
• Empty contents of canned soup into a container for heating, either in the microwave or on the stovetop.
• Heat soup until ready to serve.
• Using a sharp knife, cut in a circular motion around the top of a large crusty bun, removing the top. Compress crumb down to form a bowl for the stew.
• Spoon stew into bread bowls.
• Season with any spices or seasonings desired, such as herbs, salt, and pepper. And, if desired, add hot sauce to increase the spicy flavor.

• Peel and cut up fruit into bite size pieces. Put all pieces in bowl.
• Add cool whip and stir thoroughly. Chill until serving.

• Heat oven to 350°F.
• Melt butter and chocolate in saucepan over low heat.
• Whisk occasionally to mix butter and chocolate together. When all is melted, remove from heat.
• Using a mixer, beat the eggs and sugar until pale yellow and well combined; 1-2 minutes.
• Pour in the melted chocolate and vanilla; mix in flour and 1/4 teaspoon salt.
• Fold in the peanut butter cups. Pour into a greased 9 x 13 baking pan.
• Bake until a knife inserted in the middle comes out clean, about 30-35 minutes.
• Allow to cool before cutting into 1" squares.

• Mayo sauce: Mix together mayonnaise, lemon zest and basil. Refrigerate until ready to use.
• Preheat grill to medium.
• Season chicken with lemon pepper.
• Place on grill and grill 5 minutes each side, just until no longer pink in the middle.
• Remove from grill, allow to rest for 5 minutes.
• Meanwhile, cut bread in half horizontally and through middle, so you have 4 halves.
• Spread each half with mayo mixture.
• On the 2 bottom halves layer marinated mozzarella slices, then chicken, which has been sliced thin, spinach, tomato and top with slices of mozzarella.
• Place top half of bread on each sandwich.
• Wrap each sandwich in foil, place on grill.
• Press down slightly. Grill for 3-5 minutes, just until cheese starts to melt and grill marks are on bread.
• Turn over and grill in foil another 3-5 minutes. Serve warm.

• Cook rice according to directions and omit seasonings if included within the package of the rice blend. Cook and set aside to cool.
• Empty corn into a colander over the sink, pouring 2 to 3 cups of boiling water over the corn. Drain thoroughly and cool. Combine corn, rice, celery, carrots, cranberries, onion, and nuts in large serving bowl.
• In a small bowl, whisk together dressing ingredients and season to taste. Pour dressing over salad and mix well. Cover and chill for a few hours before serving.
• Garnish with almonds or sunflower seeds, adding more if desired.

• Peel and slice enough potatoes to fill the slow cooker three quarters full.
• Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
• Add the chopped onion.
• Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
• Add salt and pepper to taste.
• Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
• Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.

Beat eggs, add all the other ingredients. Mix well.

Pour into a greased baking dish. Bake 45 minutes.

Cut in shortening.

Add milk gradually to make a soft dough.

Put the dough on a floured board and pat or roll to 1 inch thickness.

Cut with a biscuit cutter.

Place close together on ungreased cookie sheet.

Handle dough and cut biscuits lightly and as little as possible.

Bake 10 minutes at 425 degrees.

Makes 10 to 12 biscuits.

• In a large bowl, cream the butter and sugar.
• Add milk, vanilla and egg, mix well.
• Add flour, cocoa, melted chocolate, baking powder and baking soda. Blend until smooth.
• Divide dough into two and wrap each in plastic wrap. Refrigerate for 2 hours.
• Preheat oven to 350°.
• Roll out one of the dough portions onto lightly floured surface to approximately 1/8 inch thick.
• Using an approximate 2 1/2 inch round cookie cutter, cut as many rounds from the dough as possible.
• Place on an ungreased cookie sheet.
• Cut out center of half of the cookies with any Halloween shaped 1-inch cookie cutter.
• Bake all for approximately 10 minutes or until set.
• Remove from cookie sheet and cool on a wire rack.
• Repeat until all of the dough has been used.
• While cookies are cooling, make the frosting.
• Combine powdered sugar, butter and vanilla in a small bowl. Mix on low speed and gradually add the milk until the frosting is the consistency you like.
• Add any color of food coloring desired and mix.
• Spread 2 teaspoons of frosting on each cookie bottom, top with cut-out cookie.
• Allow to sit before serving.

• Combine corn and oil on a baking sheet, stir to coat.
• Broil 10-12 minutes, stirring occasionally until the corn is roasted. Watch this carefully, if it over cooks it will pop in the oven.
• Allow corn to cool completely.
• In a medium bowl, combine lime juice, 2 tablespoons salsa, avocado, and cumin; stir well.
• Stir in the cooled corn and chill for 4-6 hours.
• When ready to assembly the dip, spread 1/2 cup of sour cream on the bottom of a large round platter.
• On top of that, spread 1/2 cup of salsa.
• Next, spread on the roasted corn guacamole.
• Place corn tortillas around the edge.
• On top of the tortillas, layer the shredded lettuce, cheese and chopped tomato.
• Using a plastic bag, put in 1/2 cup sour cream and snip the corner. Pipe the sour cream in 3-4 circles on top of the corn guacamole. You can also use squeezable sour cream for this step.
• Drag a toothpick or knife tip through the sour cream from the center outward to make the "spider web".
• Place a black olive onto the web to resemble the "spider".
• Serve with tortilla chips.

• Preheat 300°.
• Cut each tortilla into 6 triangles and brush on vegetable oil on one side of each.
• Place oil side up on a baking sheet.
• Bake until crisp, 25-30 minutes.
• Sprinkle each with a small amount of seasoning salt and chili powder or to taste.
• Serve with your favorite salsa, dip or chili.

• Brown ground turkey, onion and 1/2 teaspoon oregano in a large skillet. Cook thoroughly and drain. Add spaghetti sauce, water and mushrooms. Simmer approximately 5 to 7 minutes.
• In another bowl, combine Ricotta cheese, parsley, oregano, egg, and about 3/4 cup Parmesan cheese.
• Spread 1 1/4 cup spaghetti sauce on the bottom of prepared baking dish. Layer uncooked lasagna noodles on top of the sauce. Layer with half of the Ricotta cheese mixture and sprinkle with half of the grated cheese. Repeat spaghetti sauce, noodle, and Ricotta cheese layers. End with a layer of spaghetti sauce and sprinkle with 1/4 cup of Parmesan cheese.
• Cover and refrigerate overnight or a minimum of 8 hours.
• Bake in preheated oven at 350° F for approximately 50 to 60 minutes. Let stand approximately 15 minutes before serving.
  
  *Mushrooms are optional.

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• Melt butter and marshmallows together either in the microwave or on the stove top until smooth. Stir often.
• In a large bowl combine the rice krispies and candy coated chocolate pieces.
• When the marshmallows are melted and smooth, add a couple drops of yellow and red food coloring to turn it orange. Mix thoroughly. You can make it as dark as you wish.
• Pour marshmallow mixture on to the rice krispies and chocolates. Stir to combine.
• Pour into a buttered jelly roll pan.
• With buttered hands, press the mixture into the pan.
• While they are still warm, decorate the top with candy corns - optional.
• Put in the refrigerator until set.
• Cut into squares and serve.