• Preheat oven to 350 degrees F. Flatten the chicken breasts with a meat mallet between plastic wrap to 1/4 inch thickness.
• In the foloowing order, dredge each chicken breast: melted butter, flour, egg, then bread crumbs.
• Place asparagus spears in the center of the chicken wrap chicken around them and hold together with toothpick. Place them in a glass baking dish.
• Bake for 45-50 minutes or until internal temperature reaches 160.
• For the sauce, while the chicken is baking, melt the butter in a small sauce pan. When melted, add flour and whisk making sure you don't have any lumps. Add the cream and cook until sauce thickens and lumps are worked out. Reduce the heat and add the tarragon. If the sauce becomes too thick, just add a little more cream.
• Plate the chicken bundle and top with tarragon sauce.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.

• Preheat oven to 350° F. Grease 9 x 13 cake pan as instructed on the cake mix package.
• Mix the cake according to the package directions; then add the coconut and poppy seeds to the prepared cake batter.
• Bake at 350° for 20 minutes or until a toothpick poked close to the middle comes out clean. Remove from the oven and cool completely.
• Once the cake has cooled, whisk the milk, pudding mix, and coconut extract together for 2 minutes. Allow the pudding mixture to set for a couple of minutes or until soft-set.
• Spread pudding mixture evenly over the cooled cake. Spread the whipped topping over the pudding layer and then sprinkle with the toasted coconut. Keep refrigerated.

• Mix the pina colada mix with the pineapple juice and place in the refrigerator to chill. Also chill the ginger ale.
• When you are ready to serve, mix the ginger ale with the pina colada mixture. Mix in equal parts. You can add more ginger ale if you feel it needs it.
• Enjoy!

• In a storage bag, combine beef and flour. Shake to coat.
• In a small bowl, combine marinade seasoning, oil, vinegar and water. Whisk to combine. Pour over beef. Let stand for 15 minutes.
• Melt butter in large skillet over medium-high heat. Cook onions, green pepper and mushrooms, approximately 5 minutes. Add garlic, stirring to be sure garlic doesn't burn. Add beef mixture with marinade. Cook until browned. Add beef stock and stir until thickened. Reduce heat and simmer.
• Cook egg noodles according to package. Drain. Butter, if desired.
• Serve over hot, egg noodles.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.

Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.

NOTE: Bread could also be grilled in foil or cut side down.

In a skillet, brown meat; drain.

Stir in water, tomato sauce, onion powder and cheese cubes. Stir until cheese is melted.

Stir in cooked macaroni and serve.

Add peas, thyme and water. Cook until peas are tender.

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease lightly.
• Combine the Bisquick and cheese in a small bowl. Add 2/3 cup water and stir just until combined. The dough will be slightly moist. If too dry, add a touch more water.
• Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.
• While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt and parsley flakes. Mix well.
• As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush. Use leftover garlic butter to serve with the biscuits if desired.

Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside.

In a small saucepan, combine the corn syrup and sugar over medium heat and bring to a boil.

Once boiling, immediately remove from heat and stir in peanut butter. Pour over cereal and fold together.

Using a large cookie scoop drop cereal onto wax paper, and use your hands to press together and form them.

For frosting, using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. Once smooth, spoon over the piles you have created.

Allow to cool completely at room temperature.

• Preheat oven to 350 degrees.
• Prepare both boxes of stuffing mix according to package directions.
• In a 9 x 13 baking dish, spread the 2 cans of pie filling onto the bottom. Place pork chops on top of filling; season with salt and pepper.
• Spread prepared stuffing on top of pork chops.
• Cover pan with foil. Bake for 30 minutes. Remove foil and bake for 10-15 minutes more.

• Place peeled and quartered potatoes in large kettle, cover with water and boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender.
• Drain and mash in large bowl.
• Add sour cream, cream cheese, and 4 tbsp. margarine; beat until cream cheese and margarine are melted and potatoes are smooth and fluffy.
• Spread in greased 9x13 baking dish.
• Melt remaining 2 tbsp. of margarine and drizzle over potatoes. Sprinkle with paprika.
• Refrigerate or bake immediately. Preheat the oven to 350°. Bake for 40 minutes covered. Uncover and bake an additional 20 minutes. If refrigerated, let stand at room temperature 30 minutes before baking.

In a large bowl, combine corn, milk, 1 cup cracker crumbs, eggs and salt. Pour into prepared pan. Dot with butter and sprinkle with remaining cracker crumbs on top.

Bake for 45-60 minutes.

• Grill brats as per package instructions.
• While brats are cooking, grill the onion in a small aluminum pan with a little butter. Grill until they are slightly charred.
• Add the grilled onions to the brats when serving.

• Make up 4 foil packets for individual servings or 1 large packet; use double layers of foil.
• Peel the potatoes and slice into small pieces; place in the foil packets, distributing evenly.
• Cut butter into tabs and place evenly over the potatoes.
• Place the slices of Velveeta cheese over the top.
• Gather edges of foil and seal tightly.
• Place directly on a preheated grill. Grill at medium high heat, approximately 400° F. for 1 1/1 to 2 hours or until tender. Carefully open sealed edge of foil packet and poke potatoes with a fork to check to see if they are tender. If not, seal back up and cook until done.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Preheat the oven to 350° F.
• Cream together the butter, powdered sugar, and vanilla until fluffy.
• Add the flour and baking soda; beat until well mixed.
• Stir in the cherry chips until evenly distributed.
• Place on cookie sheets in about 1-inch mounds, spacing approximately 2 inches apart. Flatten each cookie slightly with the bottom of a glass.
• Bake in the preheated oven for 11 to 12 minutes or until the cookies are slightly browned around the edges.
• Remove from the oven and allow them to set for a couple of minutes before removing them from the cookie sheet; then remove and place on a cooling rack.

Top with feta and olives.

Drizzle with vinegar. Season with ground pepper, if desired.

Serve with crackers.

Brush each with dressing and place on ungreased sheet, dressing side up.

Combine Parmesan and sesame seeds; sprinkle over wedges.

Bake 10 minutes at 425°.

Season the hummus with salt and pepper, to your liking.

Sprinkle with chopped parsley right before serving, if desired.

NOTE: The flavors blend if it is made 1-2 hours in advance, cover and refrigerate. It will keep for up to 4-5 days.

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

• Fire up grill and let pre-heat for 5-10 minutes.
• In a dish, combine garlic powder and BBQ sauce. Mix thoroughly. Using a meat brush, rub mixture on all sides of steaks.
• Cook meat for 6 minutes before flipping. Apply new coat of sauce during each flip.
• Remove steak after desired doneness is achieved, generally 4-5 flips for well done.

• Mix all the dressing ingredients until smooth. Adjust seasonings to taste.
• Tear romaine and iceberg lettuce into bite-size pieces.
• Toss the lettuce with the dressing and add croutons, tomatoes, olives, and Parmesan cheese as desired.

For crust, place pretzels into large resealable plastic bag and finely crush. Combine pretzel crumbs, butter and sugar in a small bowl; mix well. Drop scoops of pretzel crumbs into liners. Press crust into liners with with a small glass.

Combine cake mix, sour cream, egg, water and vanilla into a batter bowl; stir until smooth. Divide batter evenly among prepared muffin cups. Bake 15-18 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven; cool 10 minutes.

Remove cupcakes from pan and cool completely.

Meanwhile, combine 1 cup of the whipped topping and 3 Tablespoons of the strawberry ice cream topping; mix well.

Gently toss strawberries with 1 1/2 Tablespoons of the strawberry ice cream topping.

When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. For each serving, place bottom of cupcake on serving plate; scoop filling over center of cupcake. Spoon a rounded tablespoon of strawberries and juice over filling; top with cupcake top. Dollop with remaining whipped topping over desserts and drizzle with about remaining ice cream topping. Serve immediately.