• Preheat oven to 350 degrees F.
• Place chicken in a roasting pan. Season, inside and out, with salt, pepper and onion powder.
• Place 3 tablespoons butter in the chicken cavity. Stuff remaining butter under the skin of the chicken. Place celery pieces in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, basting every 20 minutes with melted butter drippings. Remove from heat. Tent with aluminum foil and allow to rest for 10 minutes before serving.

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large plastic bag, combine the potatoes, soup mix and olive oil. Close bag, and shake until potatoes are fully covered.
• Spread potatoes onto lined baking dish. Bake for 40 minutes, stirring occasionally.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

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

• In food processor, place broken crackers and butter. Process until finely ground and combined.
• Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
• Refrigerate crust until set, at least 1 hour or put in freezer.

• Heat 3/4 cup milk in saucepan to a simmer.
• Whisk together 1/4 cup milk, egg yolks, flour, and 1/2 teaspoon vanilla in small bowl.
• When milk simmers, slowly whisk into yolk mixture.
• Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy, 2-3 minutes. Remove from heat.
• Add in all but 1/4 cup chips. Whisk until all chips are melted.
• Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
• Refrigerate until cold and set (at least 1 hour or up to 2 days).
• With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and fluffy.
• Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
• Pour 1/4 mixture over cracker crust.
• Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved chips.
• Repeat the layers two more times. Top layer is cracker crumbs.
• Garnish with white chocolate chips if desired.
• Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the cheesecake in plastic and store it in the refrigerator up to 3 days.

Add bread crumbs to pie plate and shake to spread around.

Cook pasta according to package until tender; drain.

Stir in spaghetti sauce, cheese and pepperoni to pasta. Mix well.

Add beaten eggs. Spread into pie plate.

Bake for 30-35 minutes.

Sprinkle with Parmesan cheese and bake for 5 minutes more.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

Mix the remaining cornstarch with 1/3 cup cold water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon oil. Add the broccoli and carrots. Stir-fry for 2 minutes. Add the remaining garlic and ginger and 2 tablespoons water, season with salt and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Heat the skillet to high again. Add remaining 2 tablespoons oil. Add the chicken mixture. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.

Add the hoisin sauce and broccoli mixture to the pan. Toss to heat through.

Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.

Serve with rice, if desired.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

Shape dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets.

Bake and cool as directed on package.

• Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight.
• Drain and add 4-5 cups water (enough to cover beans) in a large soup pot.
• Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more.
• Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender.
• When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired.
• If mixture appears too thick, add a little boiling water.
• SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours.

• Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
• Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
• Add in the pepper and garlic; cook an additional minute.
• Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
• Add the browned onion mixture, cheese, and beer; stir just until moistened.
• Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
• Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
• Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
• Remove from the oven and let stand for 5 minutes before removing from the pan.
• Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

• Heat oven to 375°. Grease and flour the 10 x 15 baking sheet.
• In a large mixing bowl beat the sugar, buttermilk, butter, and eggs on low for 1 minute.
• Beat in mashed bananas and vanilla for 30 seconds on low.
• Add the flour, salt and soda; beat on medium for 1 minute.
• Spread in prepared pan. Bake until light brown, 20-25 minutes; cool.

• Heat butter over medium heat until lightly browned. Remove from heat.
• Pour powdered sugar into a mixing bowl and add the browned butter; beat until smooth and well blended.
• Beat in vanilla and milk. Mix until smooth and spreadable.
• Frost bars after they have cooled completely.

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
• Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
• Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Can also be served cold as a snack or lunch wrap.

• Cook macaroni, rinse with cold water, drain, and set aside.
• In a large bowl, add the salad dressing, milk, onion salt, pepper, and sugar; stir together until well mixed.
• Add the drained macaroni to the dressing mixture; stir to evenly coat the macaroni.
• Add the ham, celery, and cheese; stir to evenly distribute. Taste test and add more onion salt, pepper, or sugar as needed.
• Note: Add or substitute desired ingredients. You could substitute chicken, crab, or shrimp in place of the ham. If desired, you could add other vegetables, such as peppers, carrots, and cucumbers. If you add other ingredients you may need to add a little more salad dressing so that the salad does not get too dry.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

• Preheat oven to 350° F. Grease bottom and sides of a 9 x 13 baking dish.
• Peel and thinly slice the potatoes.
• Brown hamburger and drain grease; add soup, sour cream, milk, salt, pepper, butter and flour and heat to boiling.
• Layer half of the sliced potatoes in the greased baking dish; then a layer of hamburger mixture. Repeat layers. Top with cheese.
• Cover and bake at 350° for one hour. Remove foil and bake an additional 30 minutes or until potatoes are tender when poked with a fork.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Cook rice according to package directions.
• In a large saucepan, simmer broccoli and cauliflower in boiling water for 8-10 minutes, or until softened but still crunchy. Drain and set aside.
• Preheat oven to 350 degrees.
• In a large saucepan, melt butter and saute onion until softened, about 5 minutes. Stir in cauliflower, broccoli and rice until combined. Add in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake for 30 minutes.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

Shred carrots in food processor or grate by hand. Set aside.

Combine sugar, oil and eggs and beat until well mixed.

Add cinnamon, baking powder, baking soda and salt. Add flour and mix well. Batter will be stiff.

Stir in shredded carrot and nuts, if desired.

Spread into prepared pan. Bake for 45 minutes until toothpick comes out clean.

Cool on a rack for about 2 hours. Frost with cream cheese frosting.

For frosting, cream together cream cheese and butter until smooth. Add vanilla and powdered sugar until desired consistency.