• Mix ingredients; stir constantly over medium heat. Bring to a boil and stir vigorously for 1 minute.
• Cover ham with foil and bake for 10 minutes per pound at 275 degrees F.
• For the last 30 minutes of cooking time, brush glaze over ham and return to oven for the remaining cooking time.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

Add brown sugar, butter and seasonings. Beat until well blended. Fold in pineapple and beaten egg. Pour in buttered casserole and bake in oven at 350 degrees F for 40 minutes or until browned.

If desired, sprinkle marshmallows on top and bake 1-2 minutes until browned.

For the dressing, whisk together the sugar, vinegar and salad dressing.

Pour dressing over the vegetables and stir to coat. Chill for at least 2 hours.

1. Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
2. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
3. Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
4. Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
5. In a large bowl, whisk together the mint extract, food coloring and the whipped topping. Spread the whipped topping over the fudge layer.
6. Crumble the remaining cookie crumbs over top of the whopped topping. Sprinkle the mint chips over the top.
7. Refrigerate and chill for at least 4 hours, overnight is best.

Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste.

For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes.

• Peel and cut potato into cubes. Chop the onion and place it in a small saucepan with the potato cubes. Cover with water and bring to a boil. Reduce the heat once it is boiling; then cover and simmer until potatoes soft when poked with a fork (10 to 15 minutes).
• Drain the water off and then mash the potatoes and onions together until smooth; set aside. (Note: you need about 3/4 cup of mashed potatoes & onions to add to this recipe.)
• In a large mixing bowl, combine the egg, butter, honey or syrup, cheese, parsley, salt, pepper, yeast (dry-do not mix with water), warm milk, mashed potato mixture, and 3 cups of flour. Mix all ingredients together until well mixed.
• Add enough of the remaining cup of flour to make the dough just stiff enough to be able to knead. Mix in with hands if necessary.
• When just stiff enough to knead, place the dough on a lightly floured surface and knead the bread for approximately 8 minutes.
• When done kneading, divide the dough into 3 even sections. Working on the floured surface, roll and form each section into an 18" long rope.
• Place the 3 ropes on a large greased baking sheet. Gather the 3 ropes at one end and then begin to braid the sections together. When you have the entire loaf braided, pinch each end together and tuck under.
• Cover the loaf with a light kitchen towel and place the loaf in a warm place to rise. Allow the loaf to rise to double in size. This should take approximately 60 minutes, depending on how warm the area is where it is place.
• Once the loaf has double in size, brush the top with the egg wash and sprinkle with extra parmesan cheese.
• Preheat oven to 350° F. and bake for 30 to 35 minutes or until it is a nice golden brown.
• When done, remove it from the baking sheet immediately and place on a cooling rack.
• When cooled, it is ready to slice and serve.

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and brown sugar together. Add flour and combine.
• Press into a 9x13 pan. Bake in preheated oven for 10 minutes.
• Sprinkle cashews over crust in pan.
• In a small saucepan over low heat, melt corn syrup, butterscotch chips butter and vanilla. Stir constantly.
• Pour over nuts. Allow to cool before cutting.

Add ham, onion, peppers and season with salt and pepper; mix well.

Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness.

Place between toasted bread slices.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

Combine remaining ingredients and saute beans in mixture until coated and heated through.

• Brown the ground beef in a roaster on the stovetop. Use a pan that can also be used in the oven. Add the minced onions, salt, and pepper while browning the ground beef.
• Cook the ground beef until the bottom of the pan has some nice browned areas and the meat has started to get some well brown pieces but do not burn.
• Drain the grease from the meat and return to the burner and add all of the remaining ingredients. Cover the pan and continue to cook over medium-low heat on the stovetop or place in an oven preheated to 350 degrees F. If placing in the oven, heat on the stovetop until it begins to boil before placing in the oven.
• Cook until carrots and potatoes are tender, approximately 60 minutes.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Preheat the oven to 350 degrees F.
• Cook the chicken breasts and shred into pieces.
• Melt the butter in the bottom of the baking dish and then spread the chicken over the top.
• Sprinkle salt, pepper, and sage over the chicken.
• Whisk the Bisquick and milk together; carefully pour evenly over the chicken but do not stir.
• Whisk the chicken broth, chicken bouillon granules, and cream of chicken soup together. Carefully pour this evenly over the Bisquick layer. DO NOT STIR.
• Place in the preheated oven and bake for 30 minutes in middle of the oven; then move to upper rack and bake for an additional 10 minutes or until the top is golden brown.

• Cut squash in half crosswise and scrape out seeds. Place two halves cut side down in baking dish.
• Cut several slits in the skin of the squash and the cook in the microwave or oven until tender when poked with a fork. Approximately an hour in the oven or 20 minutes in the microwave.
• When done, scrape the squash from the skin and place in a baking dish. Stir in the butter and maple syrup until butter is melted; then spread the squash out evenly in the dish.
• Mix cinnamon & sugar in amount desired. If 1 tbsp. of sugar & 1 tsp. of cinnamon does not cover as desired, mix another batch. Sprinkle on top of the squash.
• Place in an oven preheated to 350 degrees F. Bake for 30 minutes or until squash is hot.

Refrigerate.

• Preheat the oven to 350°.
• Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
• In a medium bowl, whisk the flour, ginger, baking soda, and salt.
• In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
• Add egg, molasses, and crystallized ginger; beat well.
• Add the dry ingredients to the mixture and mix on low until blended.
• Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
• Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
• Roll the dough balls in sugar to coat.
• Place the dough balls 1 1/2 inches apart on a cookie sheet.
• Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
• If you touch the center of the cookie, it should feel dry on top but soft inside.
• Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
• When cool, store in an airtight container.
• The flavor will intensify with time.
• The cookies freeze very well.

Add bread crumbs to pie plate and shake to spread around.

Cook pasta according to package until tender; drain.

Stir in spaghetti sauce, cheese and pepperoni to pasta. Mix well.

Add beaten eggs. Spread into pie plate.

Bake for 30-35 minutes.

Sprinkle with Parmesan cheese and bake for 5 minutes more.

• 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.

• 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.

Meanwhile, cook vegetables in simmering water until crisp-tender; drain.

When chicken is cooked, add 2 cups water, soy sauce and sugar. Mix until sugar is dissolved.

After vegetables are cooked, add them to the chicken and soy sauce mixture. Bring to a boil, then simmer.

Take 1/2 cup water, add flour and stir until flour is dissolved. Add to the simmering chicken and vegetable mixture. Simmer and stir occasionally for 5-10 minutes. Serve over rice.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

• Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
• Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
• Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
• Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
• Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
• Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.

Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.

Top with remaining onions and bake 5 more minutes.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.