• Preheat oven to 350°F.
• Salt and pepper chicken and arrange in an oven-proof pan or dish in a single layer.
• Take a thin slice off the top of each garlic head, but do not separate into individual cloves. Brush cut tops with oil and tuck garlic heads in around chicken pieces. Pour wine over the chicken. Arrange rosemary on top.
• Cover with lid or foil and bake for 45 minutes. Remove cover and continue to bake until chicken is very tender and most of the liquid has evaporated, 15 - 30 minutes more. Add water, if pan is dry or nearly dry.
• Serve hot with pan juices spooned over and garlic heads on the side, so each diner can squeeze garlic pulp onto chicken. Good with rice, polenta or mashed potatoes.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

Mix cheese with broccoli. Place in casserole dish.

Melt margarine and mix with crushed Ritz crackers. Spread crackers over broccoli mixture.

Bake covered at 325° for 25 minutes. The last 10 minutes, the dish should NOT be covered.

• In a large saucepan, combine the jello, tapioca pudding and water.
• Bring to a boil for 2 minutes.
• Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
• Fold in mandarin oranges and non dairy whipped topping.
• Cover and store in the refrigerator until ready to serve.

• In a saucepan, combine the sugar, flour and salt. Gradually add in the milk while stirring.
• Cook over medium heat while stirring constantly until it is thick and bubbly.
• Cook and stir for two minutes and then remove from the heat.
• Mix a small amount of the warm mixture in with the egg yolks to temper them. Then add the yolks into the saucepan with the rest of the mixture.
• Return to the heat and cook for an additional two minutes while stirring.
• Remove from the heat and add in the vanilla and butter. Stir to combine.
• Slice bananas and place into a cooled baked pastry shell. Top with the pudding mixutre and bake in a 350° F oven for 12 minutes. Allow to cool slightly and the refrigerate for 3 hours before serving.

• Slice hotdog n half (not all the way though) and fold out on baking tray.
• Boil potatoes and mash them when ready.
• Place mashed potatoes on halved hot dogs.
• Layer with cheese.
• Bake in oven until cheese is melted.
• Serve hot.
• Guaranteed no left over . . . yum yum.

Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.

Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.

Brown sausage; drain and set aside.

In a large bowl, combine cheeses and Italian seasoning. Add sausage and mix.

Spread the bottom of a roasting pan or cake pan with a thin layer spaghetti sauce.

Stuff cheese and sausage mixture into the manicotti. Place the stuffed manicotti in the pan in a single layer. Add sauce to the top of the manicotti. Cover with aluminum foil and bake at 350° for 40 minutes.

• 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.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, eggs, and vanilla together in a large mixing bowl.
• Combine the flour, soda, and salt in a separate bowl. Add to the creamed mixture and beat until well mixed.
• Stir in the oatmeal and coconut until evenly distributed.
• Drop by rounded tablespoon onto an ungreased cookie sheet.
• Place in the preheated oven and bake for 10 - 12 minutes.
• Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear.

Top with cheese. Grill 1 minute longer or until cheese is melted.

Serve on buns with bacon and toppings of your choice.

Drizzle with olive oil. Sprinkle with sea salt and chili powder or seasonings of your choice.

Bake at 400° for 20-25 minutes, stirring occasionally.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

Add taco seasoning, enchilada sauce and chili powder to meat. Stir to combine.

In a casserole dish, layer tortillas, meat mixture and cheeses. Repeat until all meat mixture has been used.

Bake in 350 degree F oven until warmed through and cheese has melted, approximately 25 minutes.

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.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

• Slice fruit into cubes and remove seeds as needed.
• Place fruit into blender and purée.
• Strain puréed fruit into a large pitcher to remove pulp.
• Add water, sugar (adjust to taste), and lime juice.
• Serve chilled over ice and garnish with a slice of lime or a mint sprig if desired.

• Pour oil into a medium size bowl. In another bowl, mix together bread crumbs and seasoning.
• Slightly coat fish with oil and then coat with bread crumb mix.
• Place fish into a 9" X 13" pan. After all fish has been added to the pan, take the remaining bread crumbs and distribute evenly onto the fish.
• Bake in a preheated 400 degrees F. oven for 20 minutes.

• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
• Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
• Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
• Bake for 1 hour at 350 degrees F.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil. Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into the peas. Cook over medium high heat until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• Preheat oven to 425 degrees F.
• Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
• Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
• Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
• Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• 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.

Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.

Cool completely.

Store in a cool, dry place.