Wash the chicken and pat dry. Season well inside and out with the salt and pepper.

In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.

Remove from the oven and let rest for 10 minutes before carving.

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.

In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.

With machine running, add oil in a slow, steady stream, processing until thick and smooth.

Add poppy seeds and process a few seconds to mix.

In a large serving bowl, combine all salad ingredients; toss to mix.

Pour dressing over right before serving and toss to coat.

• Preheat oven to 325° F.
• Place a large baking sheet with shallow sides into the oven; then add water to the baking sheet, filling it to a half-inch depth.
• In a medium bowl, combine cookie crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan with aluminum foil.
• In a medium saucepan, combine raspberries, 2 tablespoons of sugar, the cornstarch, and water. Bring it to a boil and continue boiling until the sauce thickens, approximately 5 minutes.
• Strain the sauce to remove the seeds.
• In a double boiler, add the white chocolate chips and the half-n-half, stirring until the chocolate is melted and smooth.
• In a large bowl, mix together cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla and melted white chocolate mixture.
• Pour half of the mixture over the crust.
• Spoon 3 tablespoons of the raspberry sauce over the top.
• Pour the remaining cream cheese mixture into the pan and spoon 3 more tablespoons of the raspberry sauce over the top.
• Place the springform pan in the oven on the baking sheet containing the water. Bake for 60 minutes or until the filling is set. Turn the oven off, open the oven door halfway, and let the cheesecake rest in the oven for 30 minutes.
• Remove the cheesecake from the oven and cool. Cover and refrigerate at least 8 hours; then serve with the remaining raspberry sauce.

• Preheat oven to 425° F.
• Heat oil in large sauté pan over medium heat. Add the carrots, peppers, onion, garlic, 1/2 teaspoon red pepper flakes, salt and pepper. Cook until vegetables are soft; approximately 5 minutes. Set aside to cool.
• Whisk together the eggs and herbs in a large bowl. Add meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, the cooked vegetables and mix with hands, just until combined (don't over mix).
• Mold the meatloaf on large rimmed baking sheet lined with parchment paper.
• Whisk together 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/2 teaspoon red pepper flakes. Brush all over the top of the meatloaf.
• Bake for 1 hour.
• Remove from oven and let rest for 10 minutes before slicing.

Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.

Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.

• Cook macaroni according to package directions; rinse and set aside.
• Mix the mayonnaise, vinegar, mustard, sugar, onion salt, salt and pepper together in a bowl. Stir until well mixed.
• Mix the dressing together with the macaroni.
• Chop the celery and peppers; add to the macaroni and dressing. Stir all ingredients together until evenly distributed and coated with dressing.
• Refrigerate until ready to serve.

Bake in oven at 350 10-15 minutes, or until mixture bubbles and shrimp are pink.

Serve with Baguette slices, if desired.

• Remove meat from the rotisserie chicken and shred. Refrigerate until ready to add to gumbo.
• Simmer sausage, celery, and garlic until sausage is cooked celery begins to soften.
• Add the rest of the broth, tomato juice, diced tomatoes, Rotel (diced tomatoes & green chilies), canned corn, onions, and peppers.
• Simmer until onions and peppers are tender.
• Add the shredded chicken and rice; simmer until rice is cooked.
• Once the rice is done, add the creole seasoning, sugar, salt, and pepper. Stir and allow to simmer for a few minutes.
• Serve with crackers or you favorite bread.

In a large mixing bowl, blend corn meal, flour, baking powered and sugar.

In another bowl, whisk together milk, eggs and melted butter. Add this mixture to corn meal mixture and blend together thoroughly.

Next using oven mitts, carefully remove the skillet from the oven. Pour batter into the skillet and return to oven. Bake for about 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve with soft butter and honey or maple syrup.

• Mix crushed graham cracker and one stick melted butter with a fork.
• Line the bottom and sides of the baking pan with this mixture.
• Bake for 5-8 minutes or until golden brown. Allow to cool.

• Beat eggs*, 2 sticks of butter, 1 cup of whipped topping and powdered sugar until fluffy.
• Spread mixture on cooled crust.
• Top with crushed pineapple and a layer of sliced bananas (2-3 bananas).
• Cover with remaining whipped topping.
• Garnish with nuts, bananas, or sprinkled with crushed graham crackers.
• Refrigerate for one hour before serving.

• Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
• Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
• Mix remaining ingredients, drizzle over fish.
• Bake uncovered 15-20 minutes or until fish flakes easily with fork.

Add chicken broth and seasonings. Cover and simmer for 20 minutes on low heat.

Add peas, thyme and water. Cook until peas are tender.

• Cut meat into cubes and combine with all other ingredients.
• Pour into a pan with a tight lid or a slow cooker.
• Cover the pan and bake at 275 for 4 hours or place in the slow cooker and cook on low for 6 to 7 hours. DO NOT PEEK WHILE IT IS COOKING!!
• Let stand for 20 minutes & serve over rice or noodles.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

Cook manicotti shells according to package.

For the sauce, heat oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 minutes. Stir in tomatoes, basil and salt and simmer until thickened slightly, about 15-20 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper and herbs.

Spread bottom of 9x13 inch baking dish evenly with 1 1/2 cups sauce.

Stuff each cooked and cooled manicotti shell with ricotta mixture; line up in pan.

Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 50 minutes.

Remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 10 minutes.

Remove from oven and let sit for 15 minutes before serving.

NOTE: The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in the refrigerator for 1-2 days. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

In a large bowl, combine the cake mix, egg and butter. Stir in the crushed pretzels. Press the mixture evenly into the prepared pan; bake for 8 minutes.

Sprinkle the the peanut butter chips, chocolate chips, Reese's Pieces and peanuts on top of the chocolate bottom while still warm. Drizzle the top of the bars with the milk. Return to the oven for an additional 12-15 minutes or until golden and bubbly, and center is set.

Cool completely before cutting into bars.

• Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight.
• Drain and add 4-5 cups water (enough to cover beans) in a large soup pot.
• Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more.
• Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender.
• When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired.
• If mixture appears too thick, add a little boiling water.
• SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours.

• Cream together sugars, butter and oil until light and fluffy.
• Add eggs and beat well; mix in the vanilla.
• Add the dry ingredients and beat until evenly mixed.
• Refrigerate the dough for 6 to 8 hours.
• Roll into small balls, press down with glass dipped in sugar.
• Bake at 375° for about 10 minutes or until edges are lightly browned.

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