Wash the chicken and pat dry. Season well inside and out with the salt and pepper.
In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.
Remove from the oven and let rest for 10 minutes before carving.
Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.
Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.
Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.
Add the cheese and toss once more.
*Any combination of canned fruit you desire.
In a small bowl combine filling ingredients, brown sugar and cinnmon. Top cake with filling and pour or spread remaining batter over top.
Bake at 350 degrees for 45 minutes.
Poke holes in cake and pour glaze over top while cake is still hot.
Mix eggs and milk into dry mixture, beat well.
Stir in melted butter.
Pour ingredients into a greased 7x11" pan. Bake at 425° for 20 minutes.
Place bread pieces in buttered 9x13 inch baking dish.
Cover and let rise until doubles, approximately 1 hour.
Bake 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.
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.
Add salt, vinegar, brown sugar, Worcestershire sauce, and ketchup. Simmer 20-30 minutes.
Add tomato juice, chili powder, and beans. Simmer another 30 minutes or longer.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.