Combine pear nectar and orange juice. Brush 1/3 of the glaze over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture.

Combine the brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until ham is heated through, basting occasionally with pan droppings.

• Mix soups and milk.
• Layer sliced potatoes and soup mixture, ending with soup mixture on top.
• Cover with foil and bake @ 350 for 1 hour and then remove foil and bake for another 20 minutes or until potatoes are fork tender.

Arrange asparagus in a single layer on prepared pan. Drizzle with oil. Sprinkle with salt, pepper, sesame seeds and garlic. Toss to combine.

Bake, uncovered, at 400 for 12-15 minutes or until crisp-tender, turning once.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Beat eggs. Add sugar, cornstarch and salt to eggs.
• Heat over medium-low heat, stirring constantly while adding pineapple juice gradually. Heat until thickened (pudding consistency). Cool.
• Toss apples, grapes and bananas. Serve dressing over Apple Salad.

Punch the dough and let it rise again.

Form buns from the dough.

Bake at 350 degrees F until brown.

• Grease and flour 3 8-inch cake pans and set aside. Preheat oven to 350 degrees F.
• In a large mixing bowl, mix the cake mix, pudding mix, water, eggs, and oil together until just blended.
• Once blended, beat on medium speed for 4 minutes.
• Stir in the 2 cups of coconut until evenly distributed.
• Pour evenly into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
• Cool for 15 minutes before removing from the pans; allow to cool completely on racks.

• Place 2 tbsp. butter in a pan and melt over low heat. Add 1 3/4 cups of coconut to the melted butter and cook over low heat until golden brown; stir continually while browning coconut.
• Remove from the heat and spread the coconut out over some paper towels to cool.
• Cream the remaining butter with the softened cream cheese.
• Add the milk and vanilla; gradually mix in the powdered sugar.
• Stir in the browned coconut by hand.
• Assembly the three layers of cake, applying a layer of frosting between each layer.
• Frost the top and sides of the cake. Spread frosting so the surface is fairly smooth.
• Take the remaining 1 1/4 cup of unbrowned coconut and sprinkle on top and press onto the sides of the cake; covering it evenly with the coconut.
• If not serving immediately, cover the cake and store it in the refrigerator.

• Prepare macaroni according to pkg. directions; drain.
• Combine macaroni and ham; place in 9x13" baking dish.
• Blend soup, sour cream, and milk together, pouring half of mixture over the macaroni and ham.
• Arrange broccoli on top. Pour remaining sauce over the broccoli and sprinkle the cheddar cheese on top.
• Bake uncovered at 350 degrees for 20 minutes. Top with french fried onions and bake 5 minutes longer.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

• Preheat the oven to 350° F.
• In a large mixing bowl, cream the peanut butter, butter, sugars, eggs, and vanilla until thoroughly mixed.
• Stir in the flour, baking soda, and salt. The batter will be thick and should be stirred vigorously.
• Roll into a ball and roll in additional white sugar. Place on ungreased cookie sheet. Press the dough down with a fork making a criss-cross pattern.
• Bake 10-12 minutes or until brown.
• Cool on cookie the sheet.

In a small bowl, combine butter, beer and onion soup mix. Pour over turkey.

Start on high setting and rotate the bird every couple of hours. After 4 hours or when the turkey is getting done, take out and debone and shred with two forks. You can remove some of the juice if you think there is too much. Place shredded turkey back in slow cooker on low until you are ready to eat.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

• Heat oven to 375 degrees F.
• Roll each biscuit into 6-inch circle. Place on a greased cookie sheet.
• Top each biscuit with pizza sauce, cheese and toppings of choice.
• Bake 10-15 minutes or until cheese is bubbly.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

• Melt marshmallows and margarine together and add Rice Krispies. Press into the bottom of a buttered 9 x 13 pan.
• In a saucepan, bring the syrup and brown sugar to a boil. Remove from heat and add peanut butter.
• Pour over Rice Krispie mixture. Spread evenly.
• Sprinkle the chocolate chips over the caramel layer immediately. Allow the chips to set on the caramel layer for approximately 10 minutes and they will melt to where you can spread them over the top evenly.

• Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
• For medium-rare, grill the burgers for 3- minutes on each side.
• After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
• Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

Place diced chicken in 3 quart baking dish.

Mix soups and 1 cup chicken broth. Pour over chicken.

Melt butter and mix with remaining 1 cup broth and stuffing; spoon over chicken.

Bake in 375° oven for 30 minutes or until hot.

Note: Leftover turkey can be substituted for the chicken breast in this recipe.

• Preheat the oven to 400 degrees F. Line a large baking sheet with foil and lightly spray it with cooking spray.
• In a large bowl, combine the broccoli, olive oil, lemon juice, and garlic. Sprinkle with salt and gently toss all together until broccoli is evenly coated with the oil.
• Spread the broccoli out on the foil-lined baking sheet in a single layer. Place in the preheated oven and roast for 15 minutes.
• Remove from the oven and gently toss the broccoli on the baking sheet and then return to the oven. Roast for another 15 minutes or until lightly browned.
• Remove from the oven and place in a serving bowl. Sprinkle with pepper and parmesan cheese. Toss gently and serve.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.

When brisket is browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, approximately 10-15 minutes.

Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits at the bottom of the pot. Return meat and any accumulated juices to the pot. Cover tightly and place in a preheated 325 degrees F oven for 2 hours.

Remove brisket from pot to a platter. Let rest 10 minutes.

Slice across the grain. Return sliced meat to the pan and continue cooking for 1 hour.

Strain the juices from the pot, discarding the solids, and serve alongside the meat.

Place each quarter piece inside aluminum foil that has been shaped like a bowl. When cabbage is inside the aluminum foil you should be able to close together the foil at the top and sides so no steam can get out. Once cabbage has been placed inside the foil, season each quarter piece with 1 tablespoon butter, 2 slices bacon, salt and pepper to taste.

Close foil and cook on grill for 30-45 minutes depending on desired "doneness." I like mine to be very tender.

VARIATION: Add beef bullion cubes and vinegar `to mix it up. You can add your own spices and variation.

• Wash the potatoes and cut the larger ones in half. Pat dry with a paper towel, poke each potato a few times with a fork, and place them in a baking pan.
• Melt the butter and add the parsley, dill, and lemon juice. Stir to mix evenly.
• Drizzle the seasoned butter over the potatoes, toss to coat them evenly, and sprinkle with salt and pepper to taste.
• Place them in an oven preheated to 375° F.
• Bake for 35 to 40 minutes or until tender when poked with a fork. Turn the potatoes once or twice through out the baking time.
• Remove from the oven and serve.

• Butter the bottom and sides of a pie plate; set aside.
• Melt the butter and chocolate together in a saucepan large enough to hold the Rice Krispies when added. Heat the butter and chocolate to a boil and then add the sugar.
• Remove from the heat and add the Rice Krispies; stir until evenly coated.
• Reserve 1/2 cup of the Rice Krispie mixture for the top and then pour the remaining into the buttered pie plate; pat firmly into the bottom and on the sides.
• Place the Rice Krispie lined pie plate into the freezer until frozen.
• Once the crust is frozen, allow the ice cream to thaw slightly so that it is soft enough to spread out. When it has thawed enough, remove the crust from the freezer, add the ice cream, and spread it out evenly into the crust.
• Sprinkle the reserved Rice Krispie mixture evenly over the top of the pie. Place the pie into the freezer until it is firm.
• To serve, remove from the freezer a few minutes before serving so it is easier to cut.