• Combine all of the ingredients except the chicken in a resealable plastic bag or in a medium glass bowl; mix well.
• Add the chicken. Marinate 12-24 hours in the refrigerator.
• Preheat the grill to medium. Place the chicken on the grill, and cook for 15 minutes, turning once or until no longer pink in the middle and the juices run clear.

• Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
• Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish.
• Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

• Preheat oven to 450 degrees F.
• Break cauliflower into large bite-size pieces and place in a large bowl.
• In a small bowl, combine the oil, paprika, and salt; drizzle over the cauliflower.
• Toss thoroughly to coat the cauliflower as evenly as possible.
• In a separate bowl, combine the minced garlic with the parsley flakes and set aside.
• Spread cauliflower out on a 10 x 15 x 1 baking sheet and place in the preheated oven, uncovered.
• Bake for 10 minutes and then remove from the oven and add the minced garlic and parsley flakes; stir into cauliflower to mix evenly.
• Place back in the oven for an additional 10 to 15 minutes or until the cauliflower is crisp tender and lightly browned. Stir once or twice through the cooking time.
• When cauliflower is done, remove from the oven and serve immediately.

• Preheat oven to 350°F.
• Mix all cake ingredients thoroughly and pour into a well-greased and floured bundt pan. Bake 45-50 minutes.
• While cake is baking, mix together the glaze ingredients.
• When cake is done, remove from oven and allow to cool for 10-15 minutes. Then remove from bundt pan onto a serving plate.
• Poke holes about 2" apart all the way around the cake with a knife, pour warm glaze into slits and over the top of the cake.

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.
• Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
• Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
• Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
• Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
• Replace the cover and cook another hour or until the biscuits are done all the way through.
• To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

• Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
• Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
• TIP: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.

• Preheat oven to 350 degrees.
• Spray bottom of pan with oil and flour lightly.
• Peel, core, and grate apples. Slice zucchini in half, remove seeds and grate. If the zucchini is large and has a tough skin, peel before grating.
• In a large bowl, beat eggs and sugar. Add oil and continue to mix until well blended. Add remaining dry ingredients to mixture and blend. Stir in zucchini, apples,* raisins, and nuts (optional).
• Pour batter into prepared pan and bake for 45 minutes. Serve warm or cooled.

          *carrots can be substituted for apples.

• Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
• Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
• While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
• When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.

• See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
• Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.

• In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
• Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
• When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.

• Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
• Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
• Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
• Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

In a large skillet, fry chicken, garlic and sauce in 2 teaspoons oil. Cook and stir until chicken is lightly browned and juices run clear; remove and keep warm.

In the same pan, stir fry vegetables in remaining oil for 4-5 minutes, or until heated through.

Add chicken and mix well.

Combine corn starch and cold water until smooth; stir into chicken mixture. Bring to a boil, cook and stir for 1 minute, or until thickened.

Serve over rice.

• Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• Sprinkle with parsley, if using, and serve warm.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Crush the Oreo® cookies in a resealable storage bag.
• Combine the pudding mix and milk.
• Add the crushed cookies and the Cool Whip® to the pudding.
• Chill in the refrigerator for several hours prior to serving.

• Trim off any large pieces of surface fat.  Mix together salt, pepper, paprika and turmeric and  rub this all over the meat.
• In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed.  Don't rush this step as browning is important for a rich deep flavor.
• Reduce the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
• Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks.
• After the meat has cooked for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it. Continue to simmer, covered, until the meat is tender, about an hour and a half.  The actual time will depend on the size and shape of the meat.
• When the meat is done, remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary.
• Slice the meat across the grain, arrange with the vegetables and drizzle with some of the pan juice. Serve, with the remaining juice in a separate bowl.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

• Lightly brown both sides of the pork chops in a nonstick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.
• Place the pork chops into a 5-quart slow cooker.
• Mix the chicken broth and soup mix until well blended and then pour over the pork chops.
• Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.
• When done, remove the pork chops and serve with potatoes or rice.

• Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set a side.
• Peel and cut up the sweet potatoes into large chunks. Place in a saucepan with salted water.
• Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or just until tender when poked with a fork.
• Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes with a large spoon or a potato masher.
• Add the white sugar, 1/2 cup brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
• Pour the sweet potatoes into the buttered casserole dish.
• Mix the pecans, flour, 1/3 cup of brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
• Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.

• Preheat oven to 375 degrees F. Grease 9 x 13 x 2 pan.
• Mix together brown sugar, flour, oats, cinnamon and butter; set aside.
• Place sliced apples in the greased pan. Sugar apples lightly.
• Spread the topping mixture over the apples. Bake for 30 minutes at 375 degrees F.
• Serve warm with milk or ice cream.

• Preheat the oven to 400°F. Place the thawed hash browns in a large bowl. It works best if the hash browns are room temperature and not still cold.
• Pour in the melted butter and add the salt and pepper; stir gently until the butter is well distributed.
• Fill each cup of a 12-serving muffin tin with approximately 1/3 cup of hash browns.
• Press the hash browns into the cups, molding them to the bottom and sides to form the nests.
• Place in the preheated oven until the nests are nicely browned, approximately 40 to 45 minutes. Be sure they are nicely brown before removing because if they are under cooked, they will not hold together.
• Remove the nests from the oven when they are done and allow them to cool while still in the muffin tin.
• While the nests are cooling whisk the eggs and milk together.
• Heat the two tablespoons of butter over medium-high heat. When it is hot, add the onions and red peppers; cook until the peppers have softened and the onions are slightly browned.
• Add the bacon and cook until the bacon is warmed.
• Pour in the egg and milk mixture; stir and cook the eggs until they are set and have formed small chunks.
• Season with salt and pepper, if desired.
• Set the oven to 375° F. Carefully loosen the nests from each cup and place on a baking sheet.
• Fill the prepared hash brown nests heaping full of the egg mixture. Sprinkle each with shredded cheddar cheese.
• Place the baking sheet containing the egg nests into the oven and cook until the cheese has melted.
• Remove from the oven and serve immediately while warm.
Note: The nests can be made the day before and refrigerated to cut down on the preparation time the morning you are making them to serve.

In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.

• Preheat oven to 375°F.
• Prepare muffin tin with paper liners or just spray each individual tin with a vegetable oil baking spray.
• Cream together the egg, margarine, and sugar until light and fluffy.
• Mix the dry ingredients together; then add the milk, dry ingredients, and the fruit to the egg and sugar mixture. Stir until just blended together (the batter will be somewhat lumpy).
• Fill each muffin cup 1/2 to 3/4 full. Bake for 20 minutes.
• Remove the muffins from the pan and let cool on a wire rack before serving.

• Sort through the beans and remove any debris. Rinse, add 6 cups water and soak overnight (or use the quick-soak method: boil, uncovered, 2 minutes, cover and let stand 1 hour).
• Drain soaking water, add 2 quarts fresh water, the ham bone (after cutting most of the edible bits from the bone, leaving some to flavor the soup), sage or savory, and a generous quantity of freashly ground pepper. Bring to a boil, reduce heat and simmer, partially covered, for 60 - 90 minutes or until beans are soft.
• Remove bone from the soup. If there is any edible meat on it, trim off and add back into the soup. Dice onion, carrot, and potato. Slice celery and mince or press garlic. Add vegetables to the soup, along with 2 teaspoons of salt. Simmer until vegetables are tender, about 20 minutes. For a thicker soup, purée some of the vegetables and stir back in. Add reserved ham, taste for seasoning, and sprinkle with chopped parsley, if using.