• About 1 hour before cooking, remove the ham from the refrigerator and allow to come to room temperature.
• Cut diamond shaped slits in the top of ham. Be careful not to cut into the meat.
• Place ham in a 4-5 quart crock pot and pour apple juice over top.
• Combine brown sugar, honey, Dijon mustard, and pepper in a small bowl and blend well. Spread over ham, taking time to get the glaze into the slits.
• Cover crock pot and cook on low 6-8 hours. (If ham is too big for crock, just cover tightly with aluminum foil.)
• Remove from crock and let rest 5-10 minutes. Slice and serve.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

• 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.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

• Combine all of the bean and corn salad ingredients together in a bowl and set aside while preparing quesadillas (may be done 1 to 2 hours prior to serving, if refrigerated).
• Combine cooked, cubed chicken with bottled salsa, shredded greens, and cheese.
• Divide chicken mixture evenly on 4 flour tortillas and cover with 4 remaining tortillas.
• Coat large skillet with non-stick vegetable spray.  Cook each quesadilla over medium heat, one at a time, for approximately 4 minutes on each side.
• Remove quesadillas and cut each into 4 pieces.
• Serve with bean and corn salad and bottled salsa.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Preheat oven to 325º F.
• Spray flan baking dishes with vegetable cooking spray. In a heavy sauce pan over medium heat, add 8 tablespoons of sugar. Stir constantly until sugar dissolves and becomes clear. Continue cooking and stirring until sugar turns a light golden brown. Immediately pour sugar mixture into flan dishes, dividing mixture evenly. Tilt baking dishes immediately, coating the bottom of the baking dishes with the liquified sugar.
• In a medium bowl, whisk milk, eggs, 4 tablespoons of sugar, vanilla, and nutmeg together until smooth. Divide mixture evenly between the baking dishes. Place the filled baking dishes into the 9"x13" pan. Pour hot water into pan to approximately 1" below the top of the flan baking dishes.
• Bake 45 minutes or until a knife inserted into the center of the custard comes out clean.
• Remove flan baking dishes from hot water bath and cool on a wire rack.
• When cooled, chill for 2 hours before serving.
• To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

  Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

• Divide the ground beef into 6 even portions. Form into 6 rectangle-shaped steaks.
• Sprinkle on side with your favorite steak seasoning. Salt and pepper to taste.
• Place on a preheated grill or in a preheated frying pan. Cook until nicely browned on one side. Flip over and cook on the other side until the steak is to your desired doneness.
• Remove from the heat and serve with a side salad and a fresh vegetable for simple meal that is full of flavor.

• Cook bacon in large non stick skillet on medium heat until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add onion and potatoes to skillet, cover. Cook on medium high heat 14 minutes or until potatoes are browned, stirring occasionally. Stir in cheese.
• Make 6 small wells in potato mixture, fill each well with one egg.
• Top with bacon and cook covered 3 or 4 minutes or until eggs are cooked to your liking. Let stand one minute.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

Spread onto each cut side of the buns. Broil for 4-5 minutes, watching carefully as they burn quickly.

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Cream brown sugar, sugar, and oil together.
• Beat in the vanilla, baking soda, and salt.
• Beat in eggs, one egg at a time.
• Add the flour and beat just until ingredients are evenly mixed.
• Pour this dough into a large bowl and add the oatmeal, corn flakes, raisins, chocolate chips, and coconut. Stir by hand until all ingredients are evenly mixed.
• Drop rounded teaspoons of dough on to an ungreased cookie sheet. Be sure to leave sufficient space around each cookie to allow for them to spread when baking.
• Place cookies into an oven preheated to 375° F and bake for 10 to 12 minutes.
• Remove from the oven and allow them to cool on a cooling rack before storing.

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.

Add rest of ingredients; toss well.

For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

Add dressing to the salad just before serving.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

Slice raw potatoes into 1/2 inch slices, not cutting al the way through the potato. Place on individual foil sheets.

Combine melted butter and soup mix. Spoon mixture over potatoes. Wrap in foil and bake until done, approximately 1 hour.

NOTE: These can also be done on a charcoal grill.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

• Cook macaroni, rinse with cold water, drain, and set aside.
• In a large bowl, add the salad dressing, milk, onion salt, pepper, and sugar; stir together until well mixed.
• Add the drained macaroni to the dressing mixture; stir to evenly coat the macaroni.
• Add the ham, celery, and cheese; stir to evenly distribute. Taste test and add more onion salt, pepper, or sugar as needed.
• Note: Add or substitute desired ingredients. You could substitute chicken, crab, or shrimp in place of the ham. If desired, you could add other vegetables, such as peppers, carrots, and cucumbers. If you add other ingredients you may need to add a little more salad dressing so that the salad does not get too dry.

• In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft.
• Pour drained beans into slow cooker. Add bacon mixture and combine.
• In a small bowl, combine liquid smoke, mustard, molasses, ketchup, brown sugar, and vinegar. Stir. Add mixture to slow cooker and stir until well combined.
• Turn slow cooker on high for 4 hours or on low for 7 hours.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

• Place a can of evaporated milk in the freezer until ice cold, approximately 1 hour.
• Dissolve the gelatin in hot water.
• Chill until partially set, approximately 1 1/2 hours.
• Remove from the refrigerator and whip with an electric mixer until fluffy, this usually takes 7-10 minutes to get it fluffy.
• Stir in the lemon juice and sugar.
• In a separate bowl, whip the milk for 5-7 minutes.
• Fold it into the gelatin.
• Between waxed paper or in a large plastic bag, crush chocolate crackers or cookies with a rolling pin until nicely crumbled. This can also be done in a food processor.
• Combine the crumbs with the melted butter and press it into the bottom of a 13x9x2 pan.
• Pour the gelatin mixture over the crumbs and top with shaved bits of chocolate or chocolate cookie crumbs.
• Chill until firm and cut into squares for serving.