• In a large bowl, toss together the croutons, cheese, bacon or ham and tomatoes.
• Pour into a greased baking dish or individual dishes.
• In a medium bowl, whisk together the milk, eggs, mustard, onion powder and pepper.
• Pour mixture over croutons in the baking dish.
• Cover and refrigerate overnight.
• Bake, uncovered, in a 350° F oven for approximately 1 hour if using a large baking dish or 15 minutes for individual baking dishes, or until the egg is set around the top and a knife inserted into the center comes out clean.
• Note: You may also add 2 cups of frozen broccoli, thawed and drained to the crouton mixture. You will need to add 5-10 minutes more baking time.

• Preheat oven to 400 degrees F.
• Place asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes. Remove from oven and allow to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place the pie crust into the pie pans and form to the sides and bottom of the pan. Crimp the edges of the pie crust.
• Cut asparagus into 1-inch pieces. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

• Remove rolls from the freezer and place on a plate and let them thaw just until soft enough to cut with a scissor. (Should be thawed but still cold.)
• Grease the bottom and sides of your baking pan.
• Mix the lemon zest and sugar together; set aside.
• When rolls are thawed enough to cut, use a scissor and cut in half. Place the halved rolls in the bottom of the greased pan. Distribute the pieces evenly throughout the pan.
• Drizzle the melted butter over the rolls, making sure they all get coated. You will end up with most of the butter in the bottom of the pan.
• Sprinkle the rolls with 1/2 of the lemon zest and sugar mixture. Set the remaining aside.
• Cover with plastic and let rise to double in size.
• Once it has risen properly, remove the plastic and sprinkle with the remaining lemon zest and sugar mixture.
• Preheat oven to 350 degrees and bake the pull-aparts for approximately 25 minutes.
• When done, carefully remove them from the pan and place on a cooling rack.
• Mix up the glaze and drizzle over the pull-aparts while they are still warm.
• They can be served warm or you can allow them to cool first.

• Preheat oven to 400°F. Place paper liners in a muffin pan.
• Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.
• Add the white chocolate chips and the fresh raspberries and gently fold until combined.
• Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.
• Remove the muffins to a wire rack and allow them to cool completely.
• Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.
• Drizzle the white chocolate over each muffin.

• Toast the almonds and coconut and set aside until needed.
• Peel and section the oranges; set them aside while you prepare the other ingredients.
• Pour the sugar and marmalade in a saucepan; cook over medium heat until the sugar is dissolved.
• Remove this mixture from the heat and add the white grape juice and Sprite. Stir until well blended.
• Add the cornstarch and salt; stir until the cornstarch is mixed into the marmalade mixture.
• Put the mixture back over medium heat and bring it to a full boil over. Boil for one minute or until glaze has thickened. Then remove the glaze from the heat.
• Allow the glaze to cool to room temperature and pour the mixture over the orange segments. Stir until all pieces are evenly coated.
• Add half of the almonds and half of the coconut to the orange mixture; stir to distribute evenly.
• Cover the salad with plastic or place in an airtight container; chill in the refrigerator overnight.
• Just before serving, sprinkle the top with the remaining almonds and coconut.

• In small mixing bowl, beat cream cheese until smooth. Beat in milk, lemon juice, vanilla and lemon zest.
• Cover and refrigerate 8 hours or overnight.
• In another mixing bowl, beat butter, flour, confectioners sugar, and cornstarch until smooth.
• Roll into 1" balls.
• Place in greased mini muffin tins. Using floured fingers, press into bottom and up sides of pan. Prick with fork.
• Bake at 325° for 20-25 minutes or until golden brown.
• In last few mintues of baking, if pastry is puffed in center, take small spoon and gently press down so you have an indentation for filling.
• When finished baking, immediately run a knife around each tart to loosen.
• Cool completely.
• Remove from pans.
• Pipe or spoon about 1 tablespoon cheese filling into each tart.
• Just before serving, garnish with fruit and mint leaf.
• Refrigerate leftovers.

• For the simple syrup, combine the sugar, water, and mint in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• In a large pitcher, combine the champagne, orange juice, 1 cup of simple syrup, lemon and lime zest. Add the sliced strawberries and citrus slices.
• Fill glasses with crushed ice and pour the cocktail over the top. Garnish with mint leaves. Serve immediately.

• Place the beefsteak into a glass baking dish or glass bowl.
• In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
• Remove steak from dish and save the marinade mixture.
• Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
• Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
• In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
• Slice the steak across the grain, diagonally.
• Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
• Wrap the ingredients inside the tortilla.
• Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

Grill over a medium-high grill for about 4 minutes on each side.

Remove onion. Fluff and serve.

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.

Mix soup, mushrooms, milk, basil and chicken.

Put a little soup mixture of bottom of 9x13 pan. Layer as follows: noodles, soup mixture, cheese. Repeat layers finishing with noodles and soup mixture. Save remaining cheese to add in last 10 minutes of baking.

Bake at 350° for 45 minutes.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.

• Preheat oven to 400 degrees F.
• In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• Stir to combine and pour into prepared muffin tins.
• Sprinkle the remaining cheese on top of each.
• Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly before removing them from the tins.

• Whisk together all marinade ingredients in a large bowl. Remove half of marinade to a smaller bowl so meat and vegetables can be marinated separately. Place meat in smaller bowl, letting it remain for 30 minutes at room temperature. Marinate vegetables in larger bowl for 30 minutes at room temperature.
• Turn meat and vegetables several times while they are marinating to coat all sides.

• Cut tenderloin into 1-inch square cubes. Quarter onion and separate curved sections so they can be placed on skewer and wrapped loosely around the next item on skewer. Chop bell peppers into 4 sections and cut each section, shaping pieces so they are approximately an inch or less square and can easily fit onto skewer. If a large whole tomato is used instead of cherry tomatoes, cut whole tomato into 8 wedges.
• Begin to assemble kebab alternating meat, onion, pepper, mushroom, and tomato, leaving a small amount of space between each item. Leave the mushrooms whole, inserting skewer into the base of the mushroom and through the top. Select firm parts of tomato for inserting skewer so it stays positioned on skewer as the kebabs cook on the grill.
• Preheat grill on medium heat. When ready to grill, place the skewers on the grill grate, keeping each skewer 1 to 2 inches away from the next skewer.
• Allow the kebabs to cook for several minutes on each side, gently brushing remaining marinade on the kebabs and turning them 2 to 3 times to cook all surfaces.

• Dressing: Whisk eggs in small saucepan. Whisk in vinegar and 2 tablespoons water.
• Bring to boil over medium high heat. Boil for 3-4 minutes or until thickened, stirring constantly.
• Pour into medium bowl, whisk in mayonnaise, mustard and salt.
• Cover and refrigerate until well chilled.
• Meanwhile, cook potatoes in large pot of boiling water for about 20 minutes or until just tender.
• Drain and cool. Cut into 1 inch pieces.
• In large serving bowl, layer potatoes, celery, red onion, eggs, layer of dressing, green onions and sunflower seeds(or pumpkin seeds).
• Chill until serving time.

• Soak skewers in water for 30 minutes or more; preheat the grill.
• Wash the asparagus and snap off the tough ends.
• Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
• Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
• Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

Beat cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate for later use.

Beat remaining 2 eggs. Add vanilla. Beat this mixture into the cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25-30 minutes.

Cool completely.

Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm, cut into squares and serve.

• Preheat oven to 425 degrees F.
• Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
• Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
• Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
• Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.

Finely chop the green onion and bacon.

Toss the potatoes with olive oil, salt, pepper, onions and bacon.

Place a Dutch oven over medium-high heat (grill, directly over the charcoals; gas and stove-top, set gauges accordingly). When the Dutch oven is hot, place a few pieces of the bacon at the bottom of the pot so that the fat begins to coat the bottom of the pot. Once a thin layer of grease is on the bottom, pour the potato mixture into the pot, cover and wait. Stir occasionally to prevent sticking and cause even cooking.

When the potatoes are soft, remove Dutch oven from heat and add cheese. Stir until all of the cheese has melted. Serve with a dollop of sour cream.

• Place all ingredients into blender, cover and blend until smooth.
• Serve immediately.

Make glaze by combining marmalade, mustard, sugar, and clove. At the 2 hour mark, remove ham from oven and brush the entire surface with glaze. Increase oven temperature to 350 and return ham to oven. Cook another 1 1/2 hours, brushing with more glaze at least 3 times.

Allow ham to rest for about 30 minutes before carving.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Saute onions and sausage.
• Combine all ingredients and pour into a large cassserole.
• Cover and bake at 350° for 1 1/2 to 2 hours. May substitute other beans of your choice.

• Butter the bottom and sides of the baking dish.
Combine all ingredients except for the butter. Determine if more bread cubes are neeed. Mixture should be fairly moist but not soupy. Add more bread if necessary and then place in the buttered casserole dish.
• Top with 3 tablespoons butter cut into chunks.
• Bake at 375° F for 1 hour.
• Serve warm with a scoop of ice cream.