• In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.
• In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic.
• When pasta water boils, cook pasta according to package directions.
• While pasta cooks, add wine and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed.
• Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.

Cut into wide slices.

• Preheat the oven to 350° F.
• Combine the cookie crumbs, 3 tablespoons of the nuts, and the melted margarine. Press firmly into the bottom of a 9x13 pan or a 9-inch springform pan.
• Bake for 8-10 minutes; cool.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the condensed milk; then beat in the lime juice and the pudding mix until smooth.
• Stir in the pineapple and the remaining 1/2 cup of nuts.
• Fold in the whipped cream.
• Pour into the prepared pan (with the crust bottom).
• Chill 6 hours or overnight.
• Garnish with a dollop of whipped cream if desired.

Remove from heat and cool slightly.

Remove bones, dice meat, and skim fat from broth.

Add tomatoes, celery, onion, potato and carrots to the broth. Season with salt and pepper. Continue cooking 30-45 minutes, until vegetables are tender.

Add a handful of noodles, depending on amount of soup and cook until al dente.

Garnish with parsley. Serve with crackers or crusty bread.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
• Microwave for 2-3 minutes or until the chocolate is melted.
• Stir to combine completely.
• Allow to cool.
• Whip the cream in a small mixing bowl until stiff peaks form.
• Slowly add the chocolate mixture to the cream, whipping as you go.
• Chill in the refrigerator for 1/2 hour.
• Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
• Stir until combined.
• Microwave until hot, not boiling, and stir.
• Top with mini marshmallows if desired.
• The chocolate mixture can be refrigerated for up to one week in a covered container.

• In a mixing bowl, combine the ground beef, pepperoni, pizza sauce, Italian seasoning, garlic and onions.
• Mix well to combine all of the ingredients.
• Divide into four equal parts and pat into burgers.
• Salt and pepper each burger to taste.
• Fry the burgers in a large skillet or they can easily be grilled. Cook approximately 6 minutes on each side or until they reach the desired doneness.
• Place a slice of mozzarella or provolone cheese on each right before they are finished cooking. Allow the cheese to completely melt over the burger.
• Spread a tablespoon of pizza sauce on each bun. Place a burger on top with lettuce and tomato.

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.

Add the butter. Boil an additional 2 minutes.

Cool and freeze.

To serve, heat in a saucepan until heated through.

NOTE: Depending on the sweetness of the corn, less sugar may be used.

• Break the graham crackers in half.
• Frost one half with frosting and then top with the other half of the graham cracker.
• Make up a batch and serve them on a plate; then watch them disappear.

• Preheat grill to medium.
• In a medium bowl, mix together the hot sauce and oil.
• Place the chicken breasts in a shallow dish and pour the hot sauce mixture over the chicken, turn to coat.
• Place the chicken breasts on the grill and cook until no longer pink in the center, turning once during cooking. This should take approximately 5 minutes per side.
• Remove the chicken from the grill and set aside while prepping the salad.
• In a large serving bowl, combine the lettuce, celery, carrots and green onions.
• Toss with dressing if desired or serve the dressing on the side.
• Divide the greens among 4 plates.
• Thinly slice the cooled chicken and place over the greens.
• Serve with extra hot sauce and chunks of blue cheese if desired.

• Cut THICK 1 1/2" vertical slices down the baguette. Butter both sides of each slice and liberally sprinkle garlic powder over each side. OR buy pre-made Texas Toast

• Garlic bread takes less than 10 minutes and is easy to grill up after the primary grilling is done. While the meat is resting and the table being set, put the garlic bread on the GrillGrates. Gently PRESS the bread onto the GrillGrates. Lift and turn. Press again. Lift and TWIST for beautiful sear marks. No need to defrost frozen Texas Toast- you'll know when its ready.

• Preheat oven to 350° F.
• Lightly grease the baking pan and set aside.
• Mix the butter, sugar and brown sugar together with a mixer until creamy.
• Add the egg, peanut butter, soda, salt, vanilla, and flour. Blend until all ingredients are evenly distributed.
• Add the oatmeal and mix just until it is evenly distributed.
• Scrape the mixture into the greased baking pan and pat the bars until they are spread evenly into the bottom.
• Place in the preheated oven and bake for 20 to 25 minutes.
• Remove from the oven and sprinkle chocolate chips over the bars while they are still hot.
• Allow the chips to sit for 5 to 10 minutes and then spread evenly over the top of the bars.
• Allow to cool and then cut into bars.

• Preheat oven to 325 degrees.
• In medium skillet, over med-low heat, cook onions in olive oil with salt, pepper and thyme until translucent but not browned (approximately 15 minutes).
• Add Worcestershire sauce, chicken stock and tomato paste. Mix well. Allow to cool slightly.
• Combine ground turkey, Italian-style ground turkey, ground beef, bread crumbs, Herbs de Provence, eggs, and onion mixture in large bowl. Mix well and shape into mounded rectangle shapes and place in baking dish or baking sheet pan.
• Spread ketchup evenly over top.
• Bake for 1 hour 15 minutes or until internal temperature reaches 160 degrees and loaf is cooked through.
• Serve hot, or cold in a sandwich.

• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

• Trim excess fat from the pork chops. Combine the flour, salt, and pepper together in a shallow bowl.
• Heat the oil in a large frying pan over medium-high heat, coat the pork chops on both sides with the flour mixture, and place in the pan with heated oil. Brown the pork chops on both sides.
• Do not overcrowd chops in the pan when frying. Fry in batches. Remove from pan and set aside once they are browned.
• Combine the rest of the ingredients in a bowl; only add half of the French-fried onions.
• Pour the mixture into a large baking dish and spread out evenly.
• Place pork chops on top of sauce in the baking dish.
• Bake in an oven preheated to 350 degrees F. Bake covered for 25 minutes. Uncover and sprinkle the remaining French fried onions over the top and bake uncovered for another 10 minutes.
• Serve pork chops alongside the gravy poured over toast, noodles, or mashed potatoes.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

Add eggs, milk, soda, flour and bananas.

Pour in greased 9x5 inch loaf pan. Bake at 350° for 60-70 minutes.

NOTE: For muffins, bake 12 muffins for 30 minutes.

Beat eggs with remaining 1 tablespoon lemon juice in medium bowl.

Combine breadcrumbs, Parmesan and lemon peel in shallow dish.

Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch.

Garnish platter with lemon wedges and serve.

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

Add pudding mixes, whisk 2 minutes longer.

Let stand for 2 minutes or until soft-set.

Fold in 1 cup whipped topping. Transfer to crust. Refrigerate for at least 4 hours.

Serve with remaining whipped topping and garnish with chocolate curls, if desired.

NOTE: Fat-free yogurt and milk along with sugar free pudding mixes can be used for a healthier version.