Cook pasta according to package directions.

Meanwhile, in a large skillet, render bacon over medium-high heat until crisp; remove bacon from pan.

Place scallops in bacon fat and sear on both sides, approximately 2 minutes per side; remove from pan.

Add garlic, chicken broth and butter into pan to loosen any bits from the pan.

To serve, place pasta and scallops on plate and top with some sauce.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• Mix graham crackers with 1/2 cup sugar. Mix in melted butter.
• Mix thoroughly and press into a 9"x13" pan.
• Beat eggs with vanilla, cream cheese and 1 cup sugar. Beat until smooth.
• Spread on crumbs, sprinkle with cinnamon.
• Bake 15-20 minutes at 350 degrees F.
• Remove from the oven and allow to cool completely. Cover the top with the blueberry pie mix. Refrigerate.

Place 1 tortilla on microwave-safe plate. Sprinkle tortilla with shredded cheese. Microwave for 10-20 seconds until cheese is melted.

Top with bacon pieces, lettuce and diced tomatoes. Fold sides of tortilla over and roll up. Cut each wrap in half before serving.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• Preheat the oven to 400 degrees F.
• Place one of the pastry sheets into the pie plate. Press evenly into the bottom and around the sides.
• Heat up the oil in a skillet over medium-high heat. Saute the onions and garlic in the heated oil until tender.
• Add the turkey, vegetables, and gravy; stir to mix all ingredients together. Cook until bubbling.
• Pour the turkey mixture into pie plate.
• Slightly moisten the top edge of the bottom crust. Place the second pastry sheet over the top and crimp the edges. Trim excess pastry from around the edges.
• Place in the preheated oven and bake for 20 minutes or until the crust is golden brown.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat oven to 400 degrees F.
>li>Combine Bisquick & butter in medium bowl using a pastry cutter or large fork. Don't mix too thoroughly. (There should be small chunks of butter in there that are about the size of peas).
• Add cheddar cheese, milk, and 1/4 tsp. garlic. Mix by hand until combined, don't over mix.
• Drop approximately 1/4 cup portions of dough on an ungreased cookie sheet using an ice cream scoop.
• Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
• When you take the biscuits out of the oven, melt 2 tbsp. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and the dried parsley flakes.
• Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
• Makes 1 dozen biscuits.

• Preheat oven to 325° F. Coat inside of casserole with non stick cooking spray.
• In a medium size bowl, combine beans, mustard, brown sugar, and ketchup. Stir well. Place mixture into prepared casserole. Top the bean mixture with raw bacon.
• Place in oven, uncovered. Bake 3 hours.

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• Combine all ingredients in a large bowl, mix well.
• Shape the meat mixture into loaf and place in slow cooker. Cover and cook on low 8-10 hours; or place in a loaf pan and in a 350 degree oven for 1 to 1 1/2 hours.

• Mix all the ingredients together in a small bowl.
• Spread over meatloaf. Replace the cover on the slow cooker and cook on high for 15 minutes. If baking the meatloaf in the oven, add the glaze for the last 1/2 hour of cooking time.

• Preheat oven to 350 degrees F.
• Mix all ingredients together in a large bowl, until well blended.
• Pour into a casserole dish and bake at 350 degrees for 45 minutes or until center is firm.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.

• In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
• Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
• Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
• Garnish with fresh lime wedges and cilantro sprigs.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

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 bowl, combine soup and gravy mixes and remaining flour; stir in water until well blended. Pour over roast.

Cover and cook on low 6 to 8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Mix 2 cups cold water and flour until smooth. Add cold water mixture to the drippings. Whisk until all lumps have been dissolved.

Keep 1 cup cold water close by to add, just in case gravy becomes thick. Turn heat to medium-high. Bring gravy mixture to a boil, stirring constantly. As mixture boils, it turns a slightly darker color; continue to stir.

Salt and pepper to taste; serve hot.

Gravy too thick? Add cold water a little at a time until it thins out. Gravy will thicken a little as it cools. If it is too thick while it is cooking it may become lumpy. If you do have lumpy gravy, strain out the lumps before serving.

Gravy too thin? Boil a little longer until it thickens. If it is still too thin, mix 2 parts cold water to one part flour. Stir quickly until all lumps have been dissolved and add to gravy, stirring constantly.

In 15 1/2x10 1/2 inch baking pan, sprinkle asparagus with salt and pepper. Drizzle with oil. Shake pan to coat asparagus.

Roast asparagus 10-12 minutes, depending on thickness, or until lightly browned and tender.

Remove pan from oven; cover with foil to keep warm.

Just before serving, sprinkle Parmesan over asparagus.

• Grease and flour the bottom and sides of the cake pans. Preheat the oven to 350° F.
• Add the flour, sugar, cocoa, baking soda, and salt together in the mixing bowl and stir to combine.
• In a separate bowl, combine the egg, buttermilk, oil, coffee, and vanilla; whisk together.
• Pour the egg and buttermilk mixture in with the dry ingredients; mix just until evenly combined.
• Pour even amounts into each of the prepared cake pans.
• Place in the preheated oven and bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
• Allow to cool for 10 minutes and then remove from the pans and cool on a cooling rack.
• Once the cake is completely cooled, place one layer on a cake plate (or other large plate) and spread a layer of frosting on top. Our Fluffy White Boiled Frosting is a perfect match for this cake but you can use any of your favorite frostings.
• Place the second layer on top of the frosting, centering the top layer with the bottom.
• Spread the remaining frosting evenly over the top and sides of the cake.
• To decorate, make swirled peaks all around the sides and on top of the cake.
• Cut and serve!