• Mix all ingredients in large plastic bag. Add turkey and turn bag to coat.
• Marinade in refrigerator overnight.
• Grill 6-8 minutes per side.

Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.

• Cut squash in half and remove seeds and stringy fibers. Pierce the skin in several places and place in a microwave-safe baking dish or bowl with cut sides down or facing the sides of the bowl. Cover with plastic wrap, leaving a small opening along the edge to allow steam to escape.
• Cook in the microwave on high for 10 to 20 minutes. Pierce with a fork to check for doneness. Cook for additional time if not at desired tenderness.
• GLAZE: While squash is cooking, mix glaze by adding melted butter, brown sugar and salt. Cook in the microwave until ingredients are well combined and have started to thicken.
• When squash is done in the microwave, place the halves cut side up on a large baking sheet. Drizzle the glaze mixture over the edges and in the cavity of the squash halves. Place the squash under the broiler for 5 to 7 minutes until the glaze has caramelized. If necessary, cut into smaller serving sizes and serve while hot.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

• Preheat oven to 425° F.
• Mix ingredients in order given for filling.
• Pour into pie shell.
• Bake 15 minutes. Reduce heat to 350°F and continue baking 45 minutes or until toothpick inserted near center of pie comes out clean.
• Cool completely. Before serving garnish with whipped topping, if desired.

• Preheat oven to 300 degrees F.
• Place unseasoned roast in baking pan or slow cooker crock.
• Sprinkle onion soup mix on top. Pour on the Coca-Cola. Cover tightly with aluminum foil or place cover on slow cooker.
• Bake for 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker, or until tender.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

In a small saucepan, melt butter. Stir in Worcestershire sauce and garlic powder, allow to cool for 5-10 minutes.

Pour the butter mixture over the top of the sandwiches. Sprinkle poppy seeds over the top.

Place foil lightly over the top and refrigerate overnight or for 6-8 hours.

Bake at 350 for 15-20 minutes.

• Cook macaroni per directions on package; drain and rinse with cold water; drain well again.
• Combine drained macaroni with all other ingredients except salt and pepper; mix lightly.
• Season with salt and pepper to taste.
• Add additional salad dressing before serving, if desired.

• Melt butter and chips over low heat; add sweetened condensed milk.
• Remove from heat and add marshmallows and peanuts.
• Pour into a buttered 9X13 pan. Refrigerate.

• Brown hamburger. Drain. Add taco seasoning to taste. Melt 1 cup shredded cheese in the meat mixture.
• Open packages of crescent rolls, lay them around the baking stone with the wide ends (end opposite from the points) along the outer edge of the round baking stone and the narrow points meeting in the center.
• Place all 16 crescent rolls on the baking stone. When they are all on the stone will be completely covered.
• Put a spoonful of meat mixture on each crescent roll. Roll crescent rolls back up (with meat mixture inside).
• As you get a crescent rolled up, place it on the outer edge of the baking stone. Place all of the crescents on the baking stone. You may have to squeeze them together a little to get them to all fit.
• Bake at 350 until rolls are browned.
• Add all your favorite taco fixings: lettuce, cheese, tomatoes, onion, black olives, sour cream, taco sauce.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• Preheat oven to 350° F.
• Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
• Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.

Note: Any type of pie filling can be used for this recipe.

• Mix all together except for the potato chips.
• Put in 9x13" pan and let sit in refrigerator overnight.
• Crush potato chips over top and bake uncovered for 1 hour at 350 degrees F.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Preheat oven to 300°F. Mix all ingredients together well and divide among 4,  6 oz  (or 6  4 oz) custard cups or ramekens. Arrange the filled cups in a baking pan large enough to hold them without crowding. Pour enough hot water into the baking pan  to reach about half way up the cups.
• Bake for about 30 minutes in preheated oven. Custard should be just a bit wiggly in the center when removed from the oven. Eat warm or cold.

Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, and eggs together in a mixing bowl until light and fluffy.
• Add flour, soda, salt, and vanilla; beat until evenly mixed.
• Add the Rice Krispies and chocolate chips. Mix just enough to distribute evenly. If dough is too stiff to mix with the mixer, stir in by hand.
• Roll into about 1-inch balls and place on a cookie sheet about 2 inches apart. Or if you have a small scoop you can just drop a small scoop of dough on the cookies sheet rather than roll into a ball.
• Bake for 10 to 12 minutes or until nicely browned.
• Before removing cookie sheet from the oven, lift up and allow it to drop back down on the oven rack. This will cause the cookies to fall slightly. Then remove from cookie sheet and cool on a wire rack. Enjoy!

1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• Preheat oven to 350º F. Grease and flour bundt pan.
• Cream oil and sugar together. Add eggs one at a time.
• Sift together dry ingredients and blend into egg mixture. Add vanilla, orange juice, apple butter, apples and walnuts. Stir well until combined.
• Pour into the prepared bundt pan. Bake 1 hour 15 minutes or until cake is done.
• Remove from oven, cool 10-15 minutes on a wire rack. Then invert cake and remove from pan onto a serving plate.
• Prepare glaze by combining apple butter and powdered sugar. Pour over top of cake.
• Serve with whipped topping or ice cream, if desired.