• Preheat oven to 350 degrees.
• Mix brown sugar, mustard, and Coca-Cola.
• Line a deep roaster with foil and put in your ham. Coat ham with brown sugar sauce.
• Decorate with pineapple slices secured with toothpicks.
• Wrap ham in foil and bake at 350 degrees for 25-30 minutes per pound.

Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.

NOTE: Potatoes can be made ahead and reheated. They even freeze well.

• Cut squash in half and remove seeds and any "strings" around the seeds.
• Microwave, cut side down, until easily pieced with a fork, about 10 minutes. (or bake in a 400 oven for 30 - 45 minutes). Time may vary, depending on type of squash used.
• Scrape cooked pulp from rind and mash with a fork, adding salt and pepper to taste.
• In a small microwavable bowl, mix butter, honey (and lemon juice if using). Heat until butter melts, about 30 seconds. Pour over squash and serve warm.

• Coat medium sauce pan with cooking spray and place over medium heat until hot.
• Add onions and sauté for approximately 5 minutes, or until the onions are tender.
• Add flour and cook for 1 minute, stirring constantly.
• Gradually add milk and stir until blended.
• Stir in cheese, sour cream, sugar and salt; cook for approximately 5 minutes or until thick and bubbly, stir constantly.
• Place green beans in baking dish, pour sauce over beans. Combine stuffing mix, butter and egg whites in bowl, stir well and sprinkle over green bean mixture.
• Bake at 350 degrees for 25 minutes or until thoroughly heated.

Combine cinnamon and sugar and coat pan with mixture.

Mix apples, eggs and oil with electric mixer.

Add flour, sugar, baking soda, and cinnamon; mix well. Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.

Allow cake to rest in pan for at least 10 minutes before inverting onto a cake plate.

To prepare glaze, combine butter, brown sugar and milk in a saucepan. Bring to a boil and cook for 1 minute. Spoon over cake. Allow to cool before serving.

Place cream in a shallow bowl.

In a large resealable plastic bag, combine the bread crumbs, toasted sesame seeds, paprika and salt.

Dip chicken in cream, then place in the bag and shake to coat evenly.

Pour butter into a 9x13" baking dish. Add chicken, turning to coat. Bake uncovered at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes.

Place 1 tablespoon oil in wok, scramble egg, remove and set aside.

Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

Add onion and green pepper; cook slowly until vegetables are tender.

Add garlic powder, sugar, Worcestershire and tomato sauce. Add salt and pepper to taste. Simmer for about 20 minutes.

While meat sauce is simmering, cook noodles in boiling salted water according to package directions; drain noodles.

Place hot noodles in a bowl with the cream cheese and sour cream. Stir until noodles are coated. Add green onion, if desired.

In a lightly greased baking dish, layer 1/2 the noodle mixture and 1/2 the meat mixture. Repeat. Top with cheddar cheese. Bake at 350° for 20-30 minutes.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• 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.

Thinly slice potatoes, approximately 1/4 inch thick.

In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.

Bake for 25-30 minutes, until golden brown.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

• Combine chicken, chicken stock, potatoes and cheese packet. Simmer 20 minutes.
• Then add corn, soup, diced tomatoes and milk. Simmer 15 minutes.
• *If making Mexican flavored soup, serve with Tostito chips. If making Italian flavored soup, serve with garlic bread.

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 large saucepan, mix apple cider, honey, cloves, and cinnamon sticks. Bring mixture to a boil. Reduce heat and simmer mixture for 5-8 minutes.
• Remove from heat and allow to cool.
• Once apple cider has cooled, pour through a sieve to remove spices.
• Re-heat apple cider to a safe drinking temperature. Place a slice of orange in each serving mug. Ladle the warm cider into the mugs and serve.

• In a large skillet, brown the ground beef and sausage over medium-high heat. When no longer pink, drain.
• Add onions and mushrooms to the ground beef and cook for 5 minutes more.
• Add the pasta sauce and simmer for 10 minutes. Salt and pepper as needed. Allow to cool 10 minutes so the dough will not melt when putting the sandwich together.
• Preheat oven to 350 degrees.
• While meat mixture cools, roll out each dough into approximately 12x5 rectangles onto parchment paper. Place one rectangle onto baking sheet, including the paper.
• Fill with meat mixture, leaving a 1-inch border. Carefully place remaining dough rectangle on the top. Seal the edges and fold under. Make several slits in the top of the dough to allow steam to escape.
• Bake for 15-20 minutes, until golden brown. May sprinkle with parmesan cheese during the last 5 minutes of baking.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

Marinate beef overnight.

Grill over medium-high heat until desired doneness.

Cut an opening in the top and scoop out the flesh. Add sour cream, milk, butter, salt, pepper and half of the cheese. Stir in the scallions and bacon. Mix well and spoon back into the potato shells. Top with remaining cheese. Bake for another 15 minutes.

NOTE: These potatoes also freeze well and can go straight from the freezer to grill wrapped in aluminum foil on the bottom half of the potato or in the oven for an hour.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

• Peel and core the apples. Slice and cut into triangles.
• Melt the butter and pour it in the bottom of a 2 to 3 quart baking dish that fits into the crock of the slow cooker.
• Combine 3 tbsp. of brown sugar and 3/4 tsp. of cinnamon; sprinkle over the bottom of the casserole.
• Pour apples evenly into the bottom of the casserole.
• Whisk the eggs, milk, and apple juice together to blend.
• Add in the remaining brown sugar and cinnamon. Add in the torn bread pieces and toss.
• Pour the bread mixture into the baking dish on top of the apples. Spread out evenly.
• Place a rack or crumpled aluminum foil in the bottom of the slow cooker crock and pour in 1 cup of hot water.
• Place the baking dish on top of the rack, place the cover on the slow cooker. Turn it on high and cook for 3 to 4 hours.
• To test for doneness, insert a knife into the middle of the bread pudding and it should come out clean.
• Serve while warm topped with whipped cream or ice cream.