Rinse and pat the chicken dry. Salt and pepper the inside of the chicken. Place two orange pieces inside the cavity along with the garlic halves. Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a small roasting pan.

In a bowl, season the remaining oranges and the onions with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken.

Roast the chicken for about 1 hour 15 minutes, until the juices run clear when you cut between a leg and a thigh or until a thermometer reads 165°.

Remove the chicken and place on a platter, leaving the oranges and onions in the pan. Cover the chicken with aluminum foil, and allow to rest for 10 minutes while you prepare the pan sauce.

For the pan sauce, place the pan on top of the stove over medium-high heat. Add the broth and stir scraping up the brown bits off the bottom of the pan. Sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect on the platter under the chicken and taste for seasoning.

Carve the chicken onto the platter and spoon the onions and sauce over it.

NOTE: Lemons would also be perfect in this recipe.

In a large bowl, mash the hot potatoes.

Cut cream cheese into small pieces and add to potatoes, along with butter. Beat well.

Add sour cream and salt. Beat well.

If they're too thick, add some cream.

Pour into a greased casserole dish and bake at 350 degrees F for 45-60 minutes or potatoes can be placed in a slow cooker to be kept warm.

Place Brussels sprouts on a baking sheet. Drizzle with olive oil. Add garlic and shallots and season with salt and pepper, tossing to mix.

Bake for 12-15 minutes, or until golden brown.

In a medium saucepan, melt butter over medium heat.

Stir in flour and cook for 1 minute.

Add milk and heat until mixture is thick and bubbling, about 4 minutes, stirring constantly.

Remove from heat and stir in cheese. Add 2 tablespoons of Parmesan and stir to combine. Mix in salt and pepper to taste. Stir in Brussels sprouts mixture.

Pour the mixture into the prepared baking dish. Sprinkle with remaining Parmesan cheese and bacon.

Bake for about 20 minutes, or until golden brown.

Melt butter, add 1/2 cup sugar and pretzels. Stir to coat and put on a cookie sheet and bake for 7 minutes.

Stir pretzels until cool or they will stick together.

Beat together remaining 1/2 cup sugar, cream cheese and Cool Whip. Stir in drained strawberries. Chill for 2 hours.

Add pretzel mixture just before serving.

• Preheat oven to 375°.
• Grease a 15x10 jelly roll pan and line it with wax paper.
• Grease and flour the paper.
• Lay out a tea towel and sprinkle with powdered sugar.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
• Beat eggs and sugar in a large bowl until thick.
• Beat in pumpkin.
• Stir in the flour mixture.
• Spread into prepared pan and sprinkle with nuts.
• Bake for 13-15 minutes or until the cake springs back when touched.
• Loosen the cake and turn out onto the prepared towel.
• Carefully peel off the paper.
• Roll the cake and the towel up together, starting with the narrow end.
• Cool on a wire rack.

• Beat the cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth.
• Carefully unroll the cake removing the towel.
• Spread the cream cheese mixture over the cake.
• Reroll the cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar and chopped nuts before serving.

In a large skillet, sear over medium heat in olive oil.

Bake at 350° for 15 minutes.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• Mix all the dressing ingredients until smooth. Adjust seasonings to taste.
• Tear romaine and iceberg lettuce into bite-size pieces.
• Toss the lettuce with the dressing and add croutons, tomatoes, olives, and Parmesan cheese as desired.

Cut slices down the length of bread loaf at 1" intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves.

Mince garlic.

Combine butter, garlic, parsley and Parmesan cheese into a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.

• Place the chicken in a large pot and add enough water to cover. Add the salt, pepper, celery salt, and onion salt; boil gently until done.
• Once done, de-bone chicken, tearing into bite size pieces and return to the broth.
• Chop the onion, celery, and carrots; add to broth.
• Add bouillon cubes and cook until vegetables are tender.
• Cook the egg noodles and then add them to the soup. Heat until everthing is hot.

• Preheat the oven to 375 degrees F.
• Cut baguette into slices between 3/8 and 1/2 inch thick.
• Butter both sides of the baguette slices; place slices on baking sheets.
• Lightly sprinkle buttered slices with garlic salt.
• Place in the preheated oven and bake for 8 to 9 minutes or until bottoms are nicely toasted.
• Remove from the oven and turn the slices over and bake again for an additional 6 or 7 minutes or until bottoms are toasted.
• Remove from the oven and place the slices on a cooling rack and allow to cool completely.

NOTE: All ingredients can be combined in a saucepan and cooked over low heat on the stove top. Strain before serving.

Refrigerate until ready to serve.

• Preheat oven to 400 degrees F.
• Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• In a separate bowl, whisk the egg, milk, butter, and honey together.
• Add egg and milk mixture to the dry ingredients; stir just enough to moisten the dry ingredients.
• Grease muffin cups or line with paper muffin cups. Fill cups three-fourths full with batter.
• Bake in preheated oven for 12 to 15 minutes or until a toothpick poked in the center comes out clean.
• Remove from the muffin tin and serve while warm.

• Preheat the oven to 350° F.
• Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan.
• Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly.
• Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine.
• Bring mixture to a boil, stirring continuously.
• Pour this mixture over the crust and spread out evenly.
• Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer.
• Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted.
• Remove from the oven and place on a cooling rack.
• Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
• Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring until thickened.
• Bring to a boil, stir in cayenne and beef, heat thoroughly.
• Serve over toast.

• Snap the ends of the beans. If desired, break in half. Wash and drain.
• Put the oil in a deep skillet or sauce pan (not hot) over medium heat. Add the beans and stir frequently.
• As soon as the beans turn to darker green add 1/2 cup water. Cover and simmer for 10-15 minutes until tender (10 minutes for firm tender, 15 minutes for soft tender).
• Add the salt and sugar; cook without cover for an additional 1 or 2 minutes. Serve hot.

Add flour, lemon and salt, beating until combined.

Stir in coconut. Cover and chill dough for 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls. Place on a parchment-lined baking sheet. Bake for 15-20 minutes or until golden brown on bottom; cool on wire racks for 5 minutes.

Place remaining powdered in a small bowl. Roll warm cookies in powdered sugar, coating well. Cool completed on wire racks.

Roll cooled cookies in powdered sugar again, coating well.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

• Preheat oven to 350 degrees F.
• In a large bowl, combine the ground beef, eggs, crushed crackers, onions, salt, and pepper.
• Mix these ingredients together using your hands. Knead until all ingredients are evenly mixed.
• Place the hamburger mixture into a loaf pan and pat down firmly and evenly.
• Using your finger, poke 1 inch deep holes into the top of the meat loaf, placing them about 1 inch apart.
• Pour the ketchup on top of the meat loaf and spread out evenly.
• Sprinkle the brown sugar out evenly over the ketchup.
• Place in the preheated oven and bake for approximately 75 minutes.
• Remove the meat loaf from the pan and place it on a platter. Be careful when removing the meat loaf from the baking pan. Use a fork to loosen it from the bottom of the pan if the meat loaf sticks. Use two forks to lift it from the pan.
• Slice the meat loaf to the desired thickness and serve.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

Mix together dressing ingredients. Pour over salad when ready to serve.