Add chicken broth and bring this to a boil.

When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.

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

While cake is baking, blend together cream of coconut and condensed milk.

While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.

Top with whipped topping and sprinkle with coconut. Store in refrigerator.

• Brown the hamburger in a frying pan. Add the onion salt and pepper to the hamburger while it is frying. Drain off the grease after browning the hamburger.
• While the hamburger is browning start cooking the noodles. Add about a tablespoon of salt to the cooking water before it begins boiling. Do not overcook the noodles.
• When the noodles are done, drain the water and set them aside.
• In the same saucepan that you boiled the noodles, add the soup, milk, butter, and Velveeta cheese. Heat over medium heat until the mixture is hot and all the cheese has melted.
• Add the noodles and continue to cook until the noodles are hot. Turn down the heat a little so the mixture does not burn on the bottom while heating the noodles.
• Once the noodles are hot, add the drained hamburger, stir until mixed evenly, and serve.

• 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.

• Mix the marinade ingredients together.
• Place the pork steaks into a sealable bag and pour marinade over them. If you need more liquid, fill in with apple juice or water.
• Seal tightly and place the bag in a pan to catch any leakage.
• Place in the refrigerator and allow to marinate for at least 30 minutes. They can be marinated overnight if desired.
• Remove from the bag and rinse under cold water. Pat the steaks dry with a paper towel.
• Sprinkle the steaks with the seasoning and then place on the grill, which should be preheated to medium-high.
• Dab the steaks with barbecue sauce and cook approximately 10 minutes per side. If desired, baste a couple of times throughout the grilling time.
• When the steaks are done remove them from the grill and allow to stand for 5 to 10 minutes before serving.

Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.

Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.

Bake uncovered 1 to 1 1/4 hours.

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

• Simmer all ingredients, except chicken and cheese, for 45 minutes.
• Add cubed chicken and simmer for an additional 30 minutes.
• Just before serving add cheese and stir until melted.

• Preheat oven to 350° F.
• Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
• Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
• When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
• Bake again for 15 minutes. Allow to cool and cut to desired size.
• Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.

• Wash turkey well and dry with paper towels.
• Salt and pepper the inside of turkey. Put celery, apple and onion inside the turkey. Tie the two legs together with string.
• Butter the top of the turkey. Place in a turkey size oven bag. Put in roasting pan. Bake according to the weight of the turkey, approximately 10 minutes per pound at 350° F.
• When turkey is done, take out of oven put on a cookie sheet and let sit 15 minutes or until you can handle the turkey to slice.
• Place sliced pieces in a pan that will hold the whole turkey or in smaller containers. Pour the turkey broth over the sliced turkey. Cover tightly and freeze.
• When ready to use, take out of freezer and bake until hot. This can be baked and frozen months ahead of time.

In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. It can be helpful to spray slow cooker with cooking spray or use a liner.

Just before serving, stir in butter and season with salt and pepper to taste.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

• Preheat oven to 350° F.
• In a large skillet, over medium high heat, melt butter and saute onions, garlic and celery until soft (approximately 10 minutes). Season to taste. Remove from heat. Stir in cubed stuffing and broth until combined. Stir in cranberries and apricot.
• Place stuffing mixture into a lightly greased 2 quart casserole.
• Bake 20 to 25 minutes or until top is light golden brown and stuffing is thoroughly heated.

• Peel sweet potatoes and cut into large chunks. Place in a saucepan, add water and bring to a boil. Cover and boil gently until the potatoes are just tender when poked with a fork, do not overcook.
• When done, drain the sweet potatoes and place them in a baking dish. Preheat the oven to 350 degrees F.
• Slice butter into thin slabs and place randomly on top of the sweet potatoes, getting the butter distributed as possible.
• Sprinkle the brown sugar evenly over the top of the sweet potatoes and butter.
• Place in the preheated oven and bake for approximately 30 to 40 minutes. Remove from the oven and sprinkle marshmallows on top.
• Return to the oven and bake for an additional 10 to 15 minutes or until the marshmallows have puffed up and begun to melt.
• Remove from the oven and serve.

For dressing, mix the dressing ingredients together in a jar.

Just before serving, drizzle the sald with the poppyseed dressing.

• Preheat oven to 425 degrees.
• Mix filling ingredients until smooth. Pour in unbaked pie shell.
• Bake 15 minutes. Lower temperature to 350 degrees and continue baking about 35 minutes or until custard is firm.
• Cool on a wire rack.

• 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.

• 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.

• Cream together the butter, sugar and egg.
• Add the remaining ingredients and beat until mixed well.
• Chill the dough for at least 1 hour. Can be refrigerated overnight.
• Form 1-inch balls, roll in sugar, and place 2 inches apart on a cookie sheet.
• Press lightly with a glass dipped in sugar. Bake at 350ºF for 10-15 minutes.
• Cool on wire racks.

In a medium bowl, mix soup, turkey and milk.

In a greased 9x13 inch pan, spread potatoes, then the stuffing, and top with turkey mixture. Bake for 25 minutes.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.