• Preheat oven to 350 degrees F.
• Place chicken in a roasting pan. Season, inside and out, with salt, pepper and onion powder.
• Place 3 tablespoons butter in the chicken cavity. Stuff remaining butter under the skin of the chicken. Place celery pieces in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, basting every 20 minutes with melted butter drippings. Remove from heat. Tent with aluminum foil and allow to rest for 10 minutes before serving.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
• Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.

• After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.
• Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.
• Add seasoning to taste, depending on the flavor already in the drippings. If you desire a thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• Preheat oven to 350° F.
• Crush graham crackers with a rolling pin or in a food processor. Combine sugar with the cracker crumbs; add butter and mix thoroughly.
• Press mixture firmly into pie pan and along the sides of the pie pan.
• Bake for 10 minutes. Let crust cool while making the pie filling.
• Mix cream cheese, peanut butter, whipped topping, condensed milk, vanilla extract and lemon juice in mixing bowl until smooth and creamy.
• Pour into COOLED graham cracker pie crust.
• Refrigerate for 5-6 hours.
• Sprinkle with cocoa or chocolate shavings. Cut and serve.

• 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.

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.

• 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.

Stir in pizza sauce.

Quarter the biscuits; place in 9x13" greased baking dish. Top with beef mixture.

Bake uncovered at 400° for 20-25 minutes.

Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted.

Let stand 5 minutes and then serve.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

Mix sugar, sour cream, butter, and eggs in large mixer bowl on low for 1 minute.

Beat in mashed bananas and vanilla on low for 30 seconds.

Beat in flour, salt and soda on medium for 1 minute.

Stir in nuts. Spread in pan. Bake until light brown, 20-25 minutes. Cool.

For frosting, heat butter over medium heat until delicate brown color. Remove from heat. Mix in powdered sugar. Beat in vanilla and milk. Mix until smooth and spreadable.

Frost cooled bars.

Cook ground beef, pepper and onions; drain grease.

Add remaining ingredients to pan including cooked spaghetti to beef mixture.

Add mixture to greased 9x13 pan and cover with foil. Bake at 350° for 30-40 minutes.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Slice bread lengthwise.

Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.

Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.

Cut each half crosswise into 1" slices.

• Prepare baking dish by lightly greasing the bottom and sides.
• In a skillet, brown the ground beef and drain off the grease.
• Add the mushroom soup, water, oregano, chili powder, and half the package of fajita seasoning to the ground beef and stir to mix well.
• Bring this mixture to a boil; reduce the heat to low and allow to simmer for 5 minutes. Remove from heat.
• Cover the bottom of the baking dish with the tortillas. Tortillas can overlap slightly but tear them in half or pieces cover the bottom the best you can. A little overlap is good.
• Spread 1 cup of the meat mixture over the tortillas, spreading out as evenly as possible to cover the tortillas.
• Continue to add layers of tortillas and 1 cup of the meat mixture until you have 4 layers of tortillas. The top layer should be just tortillas without any meat on top.
• Mix together the cheddar cheese soup, milk, and the remaining half package of fajita seasoning; stir together until smooth and well mixed. Spread over the top layer of tortillas.
• Bake at 350° F. for 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
• Serve with all your favorite toppings, such as shredded lettuce, chopped tomatoes, green onions, black olives, sour cream, salsa, and guacamole.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

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.

In a separate bowl, combine flour, oats, baking soda, baking powder, and salt. Gradually add to creamed mixture. Stir in remaining ingredients. Batter will be stiff.

Drop onto ungreased baking sheet. Bake in preheated 350 oven for 10-12 minutes.

• 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.

• In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
• Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
• Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
• Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
• TIP: Make up a double or triple batch of sauce and freeze the extra.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

In a small bowl, whisk together oil, vinegar, water, garlic, oregano, and black pepper. Pour over salad and gently toss.

• Preheat the oven to 350 degrees F. Grease a 9 x 13 cake pan.
• Cream the sugar and shortening until light and fluffy. Add the eggs and beat until well mixed.
• Add the cocoa, milk, baking soda, and flour; mix well.
• Add the boiling water; beat just until well mixed. The batter will be thin.
• Pour into the prepared cake pan and bake in preheated oven for 35 - 40 minutes or until a toothpick comes out clean when poked in the center of the cake.
• Allow cake to cool completely before frosting.

• Combine the sugar, cocoa, and salt in a saucepan; add the eggs and stir well.
• Add the milk and vanilla; bring the mixture to a boil, stirring constantly. Don't use too high of heat and watch carefully because it scorches easily. Boil for 1 minute after it comes to a rolling boil.
• Remove from the heat and beat until cool; spread on the cooled cake.