In a small bowl, mix together the Dijon mustard, stone ground mustard, honey, garlic, thyme and rosemary.

Place pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork.

Place the pan in the oven and roast for 50-55 minutes until a meat thermometer reads 160 degrees F in the center.

Remove pan from the oven and allow the meat to rest for 10 minutes.

Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.

Reduce to medium and simmer for 20 minutes or until potatoes are fork tender; drain and return to pan.

Add sour cream. Mash until light and fluffy.

Stir in cheese.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

Combine cookie crumbs, pecans and melted butter; press evenly into the bottom of a greased 9-inch spring form pan. Stand up whole cookies around edge of pan, rounded side of cookie against pan. Bake 10 minutes; cool completely on a wire rack.

In a small saucepan, combine bananas, lemon juice and brown sugar. Cook over medium heat until sugar dissolves. Remove from heat.

Beat cream cheese with an electric mixer until light and fluffy. Beat in sugar. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Gently stir in mixture.

Pour mixture over prepared crust. Bake for 45-55 minutes until center is set.

Cool completely, then refrigerate, not covered, for at least 6 hours.

Before serving, prepare whipped cream. Beat whipping cream on low until bubbles start to form, 20 to 30 seconds. Increase to medium speed and beat until it begins to thicken; then beat on high. Just before it reaches the soft peak stage, add the sugar and vanilla; continue to beat on high until stiff peaks form.

• If using oven instead of crockpot, preheat oven to 350° F.
• Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
• Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
• Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
• Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

• Mix all ingredients together.
• Pour into a baking dish and bake 1 hour at 350 degrees F.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

Meanwhile, in a large skillet, cook ground beef, onion and pepper, if desired; drain.

Add taco seasoning and water to browned meat and simmer for 5 minutes.

Combine meat mixture, pasta and tomato sauce in large pot. Season with salt and pepper.

Serve with shredded cheese, if desired.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

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.

• Preheat oven to 375 degrees F. Grease cookie sheet or muffin tins.
• Sift flour, baking powder, sugar, and salt together.
• Add the remaining ingredients. Stir together until smooth.
• Drop by spoonful onto the prepared cookie sheet or fill muffin tins two-thirds full.
• Bake for 17 to 20 minutes in preheated oven.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

Drain chicken; discard juice mixture.

In a small bowl, combine broth and soy sauce. Set aside.

In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds.

Add chicken, stir fry for 3 minutes.

Add vegetables; stir fry until crisp-tender, about 5 minutes.

Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

• In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
• To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
• Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
• Pour in the beaten eggs and scramble for 30 to 45 seconds.
• Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
• Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
• Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• 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.

• Cook bacon until crisp and place on a paper towel lined plate for grease to drain. Do not drain grease from the pan. Crumble bacon and set aside.
• While bacon is cooking, cut chicken into bites size pieces. When bacon is done, cook the chicken in the bacon grease left in the pan.
• Add the garlic powder; and then add the salt and pepper to taste.
• Cook the pasta according to directions; drain and pour back into the pot.
• Grease the bottom and sides of the 9 x 13 baking dish. Preheat the oven to 400 degrees F.
• When pasta is done and back in pot, add the soup, 1 cup of cheese, and the chicken; stir to mix.
• Pour pasta and chicken mixture into the prepared baking dish and spread out evenly. Sprinkle the bacon over the top.
• Sprinkle the rest of the cheese over the top and place in the preheated oven. Bake for 20 minutes or until the cheese has melted and is slightly browned.

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.

Beat sugars, margarine, shortening, eggs, vanilla and vinegar until creamy. Don't over mix.

Combine baking soda, salt and flour and add to creamed mixture. Stir in chocolate chips.

Form into balls using medium size cookie scoop and drop onto cookie sheet. Bake for 10-12 minutes until done but not brown.

Cool and enjoy.

NOTE: The trick is to not cook them too much. They are better when they are chewy. Take them out of the oven before they brown.

This dish can be made ahead and refrigerated for 2-3 days before baking. Recipe doubles easily for more servings.

• Placed sliced carrots in a pan of water, boil for 5 minutes with onion salt to taste. Drain carrots and leave them slightly moist.
• In a buttered casserole dish, add the carrots and then dot with cheese cubes, and margarine, distributing each evenly over the carrots.
• Sprinkle crushed corn flakes, crushed potato chips, or French fried onions on top.
• Bake in 350 degrees F. oven for 30 minutes.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Grease inside of Bundt pan. Preheat oven to 350 degrees F.
• Mix the sugar and cinnamon together. Sprinkle 1 tablespoon of the cinnamon and sugar mixture in the greased pan. Set the remainder aside.
• Blend together the cake mix, applesauce, and eggs; beat for 2 minutes.
• Pour half the batter into the greased and sugared Bundt pan. Sprinkle the remaining cinnamon and sugar mixture over the batter in the pan.
• Pour in the rest of the batter. Bake in preheated oven for 30 to 35 minutes.
• Remove from the oven and allow to cool for 10 to 15 minutes and then remove from the pan by turning out onto a cake plate. Allow to cool completely.

• Mix the powdered sugar, milk, and extract together until smooth. Adjust amount of powdered sugar or milk to get desired consistency.
• Drizzle over the cooled cake.