• Cook bacon over medium heat in a skillet until crisp. Drain on paper towels. Reserve the bacon drippings in the pan.
• To make the dressing, add garlic and raisins to the skillet, stirring until the garlic is pale golden, approximately 1 minute.
• Stir in vinegar, oil, salt and pepper.
• Bring to a simmer for one minute and then remove from heat.
• Cook the broccoli florets and stems in a large pot of boiling, salted water for 4-5 minutes until crisp tender.
• Drain broccoli and put in a large serving bowl.
• Pour hot dressing over the broccoli.
• Chop the cooked bacon and sprinkle over the top.
• Toss to combine.

• Use a wire whisk to mix all dry in a bowl. Set aside.
• With a mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Slowly add the dry ingredients until all is incorporated and forms a nice dough. Chill for at least 1 hour.
• Preheat oven to 350° F.
• Roll the dough to the desired thickness and cut into desired shapes with cookie cutters.
• Bake cookies on an ungreased cookie sheet for 8-10 minutes, or until the edges are just turning brown. Transfer the cookies to a cooling rack. Decorate as desired.

• Prepare rice according to directions on box.
• In a large skillet, cook sliced sausage* over high heat until browned, stirring several times to avoid burning.
• Remove sausage from pan and add oil, onions, zucchini, peppers, garlic, corn, and dry seasonings. Cook for 5 to 7 minutes over medium heat, stirring frequently.
• Add cooked rice and the beans, continuing to cook until all ingredients are hot.
• Remove from heat and add sausage. Season to taste and serve.

            *Alternative: If turkey kielbasa is unavailable, use smoked sausage or precooked polish sausage.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.

• Heat olive oil in skillet over medium heat.
• Brown chicken on both sides (about 3 minutes each side).
• Place breasts in baking dish.
• In small bowl, combine onion soup mix, orange juice, and 2/3 cup water. Mix well and pour over chicken.
• Bake, uncovered at 350° for 45-50 minutes.
• Place cooked chicken over cooked rice, pour sauce over all.

• 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.

• Break the pasta into thirds. Cook according to the instructions on the package. Rinse with cold water and drain.
• Chop the green peppers and cucumbers. Slice the pepperoni into quarters. Combine the green peppers, cucumbers, black olives, and pepperoni in a large bowl.
• Add the pasta to the vegetables, pour in the Italian dressing, and toss to mix well.
• Reserve a little Parmesan cheese to sprinkle on top and then add the rest of the cheese to the pasta and vegetables. Toss lightly to distribute and then sprinkle the top with the reserved cheese.

Spread 1 tablespoon of cream cheese in each pita half, if desired.

Combine oil, salt and black pepper. Brush both sides of each bread half with oil mixture. Place bread halves on grill. Grill, uncovered, 1 1/2 - 2 minutes on each side or until lightly browned.

Cut bread halves into wedges.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• In a small bowl, combine taco sauce, water, half of the package of taco seasoning mix and chili powder; Stir until combined; set aside.
• In another bowl, mix refried beans and salsa; set aside.
• In a large skillet, cook ground beef and onion until evenly brown; drain. Season with the remaining taco seasoning and remaining water. Simmer a few minutes, then remove from heat.
• Preheat oven to 400 degrees F.
• Spread a layer of the bean mixture on the pizza crust, then a layer of the taco sauce mixture. Sprinkle with seasoned beef. Top with cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven.
• Top with lettuce and any additional toppings you prefer.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

Pour into greased muffin cups and bake 30 minutes at 350°.

• Preheat oven 350º F. Prepare 8" square pan with cooking spray.
• In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
• Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
• Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
• Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
• Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Preheat oven to 325°.
• Grease and flour the baking dish.
• Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted.
• In a medium bowl, stir together flour, sugar, cinnamon, and chipotle chile pepper.
• Add sugar mixture to the melted chocolate and butter mixture, stir to combine.
• Add eggs and vanilla.
• Mix until smooth.
• Turn off the heat and add chocolate chips.
• Pour mixture into a prepared baking pan.
• Bake until the center is set, 35-40 minutes.
• Cool completely and garnish if desired, with a dusting of powdered sugar. Cut into small squares and serve.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.