• Preheat oven to 425° F.
• Combine the following ingredients in a small bowl: brown mustard, wine, minced garlic, herbs, and freshly ground ginger.  When the mixture has a paste-like consistency, rub it over the entire surface of the roast.
• On the stovetop, heat 1 tablespoon of oil in a heavy roasting pan. Then add the roast to the pan and brown all sides.
• When the roast is browned,  place it in a 425° F oven for 10 minutes. Then, turn the oven down to 250° F and continue baking at 30 minutes per pound.

• Peel and quarter the potatoes. Boil until tender; drain.
• In a large mixing bowl, beat the potatoes until fairly well mashed. Add the cream cheese, sour cream, milk, butter, parsley flakes, and garlic salt; beat until smooth and fluffy.
• Grease a 9 x 13 baking dish; spoon the mashed potatoes into it and spread out evenly. Dab a tablespoon of butter over the top and sprinkle with the paprika.
• Cover with plastic wrap and refrigerate until ready to bake. When ready to bake, place in an oven preheated to 350 degrees F, uncovered. Bake for 40 to 45 minutes or until thoroughly heated.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
• Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
• Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

• In a large mixing bowl combine the pecans, 9 tbsp. of butter, sugar, flour, orange zest, and beaten egg; blend thoroughly using an electric mixer.
• Press the crust mixture into the bottom and on the sides of an 11-inch tart pan or into 6 4-inch miniature tart pans.
• Place the crust lined tart pans into the freezer for 15 minutes before filling.
• After they have been in the freezer for 15 minutes, remove them and place in an oven preheated to 375 degrees F. Bake for 20 minutes or until top edge of crust is golden brown.
• When done, place them on a cooling rack and allow to cool completely before removing them from the pans.
• While tart shells are cooling, start to prepare the filling.
• Go thru the raspberries and clean them. Remove any blemished berries. Set aside until shells are cooled.
• Chop the white chocolate up into small pieces and place in a heatproof bowl. Bring some water to a simmer in a pan large enough to hold the bowl. Once the water is simmering, place the bowl in the water and turn the burner off.
• Allow it to set in the water until melted; stir every 5 minutes until it is all melted.
• Once the white chocolate is melted, add the cream and 3 tablespoons of butter. Whisk together until mixture is smooth and creamy.
• Place the raspberries in the bottom of the tart's shell and then pour the white chocolate mixture over the raspberries until the shell is filled to the top.
• Place the tarts into the refrigerator and allow to cool for at least 3 hours before serving.
• To make up the whipped cream, pour 1/2 cup of heavy cream into a bowl and beat on low until bubbly and then turn up to medium speed and mix until trails are visible in the whipped cream.
• Then add the powdered sugar and vanilla and beat on high until stiff peaks form.
• Garnish the tart with whipped cream, raspberries, and mint if desired.

• Preheat oven to 400 degrees F.
• Lay bacon on lined baking sheet. Bake for 12-15 minutes until crisp. Drain on paper towels.
• Cook the pasta according to package directions; drain and toss with the milk in a large bowl; set aside.
• In a large skillet, add tomatoes, thyme and garlic with bacon drippings; toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces. Toss the bacon and tomato mixture with the pasta.
• In a small bowl, mix the mayonnaise, sour cream. Pour over pasta and stir until combined. Season with salt and pepper. Add the lettuce; toss again to coat. Serve.

Cream together butter, sugar and egg.

Add bananas and mix well.

Add remaining dry ingredients and stir until completely mixed.

Spoon batter into prepared muffin tins and bake 25-30 minutes.

NOTE: Some optional ingredients to stir in with the bananas are walnuts or chocolate chips.

1. Stir extract into prepared iced tea. Sweeten as desired.

2. Refrigerate until ready to serve.

For POCKET FILLING, in a skillet cook meat, onion and garlic until brown. Add bread crumbs and seasonings; mix well. Simmer a few minutes over low heat. Add a tablespoon of water, if needed.

To ASSEMBLE, cut pita rounds in half. Fill each pocket with hot mixture, adding lettuce, onions, and tomatoes as desired. Top with cucumber-yogurt sauce.

• Cook noodles until they are al-dente.
• Place pasta in a large bowl; add the peppers, drained olives, other vegetables of choice, and the cheese.
• Pour in half of the dressing and stir into the other ingredients. Determine if you want to add more dressing. The ingredients should be well coated but there should not be dressing setting in the bottom of the bowl. The salad will soak up some of the dressing as it sets but you do not want to over dress it. If necessary, you can always add a little more dressing just before serving.
• Mix and let sit overnight in the refrigerator or until thoroughly chilled.

• Husk the corn and remove all the silk; rinse with cold water and pat dry with a paper towel.
• Tear off 6 pieces of aluminum foil large enough to wrap each ear individually.
• Spread 3/4 to 1 tablespoon of softened butter on each ear of sweet corn. Lay each of the buttered corn on a sheet of foil; salt and pepper to taste.
• Wrap each of the ears individually in foil, securely wrapping both ends.
• Place on the grill over medium heat. Grill for approximately 30 minutes, turning several times as they cook.
• Unwrap an ear to check for doneness. If they are done the kernels of corn should not have a milky appearance and they should be slightly browned or charred in some areas. If not done, rewrap the ear and place back on the grill to cook for an additional 5 or 10 minutes; then check again for doneness.

Pour sauce on top and bake for 15 more minutes.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• Preheat oven to 350 degrees F.
• Butter one 8x11-inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over casserole.
• Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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.

• Bring the two cups of water to a boil and then add the quinoa. Reduce heat, cover and simmer for 15 minutes.
• During the last 5 minutes of cooking, add the broccoli to the top of the quinoa, cover and finish cooking until the broccoli is crisp tender. Remove from heat, uncover and set aside.
• Heat up 1 tbsp. of olive oil in a large skillet over medium high heat. Add the Panko crumbs and cook until browned; set aside.
• Add the remaining tbsp. of olive oil to a skillet and heat. Season the chicken breast with salt and pepper; place in the skillet and cook for 3 to 4 minutes per side or just until no longer pink in the middle. Remove from the skillet and set aside. Cut into bite-size pieces when slightly cooled.
• Add the butter to the skillet; melt over medium heat. Whisk in the flour and cook until lightly browned.
• Slowly whisk in the milk and cook until slightly thickened, approximately 3 to 4 minutes.
• Add the quinoa, broccoli, chicken, 1 cup of cheese, and the Greek yogurt; stir together. Season with salt and pepper as desired.
• Pour the mixture into the prepared baking dish and spread out evenly, Sprinkle the top with the remaining cup of cheese.
• Place in the preheated oven and cook until heated through and cheese is melted and slightly browned, approximately 15 minutes.
• Remove from the oven and sprinkle with the Panko breadcrumbs. Serve immediately.

Pour into greased or sprayed 9" iron skillet, casserole dish or spring-form pan. Sprinkle additional shredded cheese and sugar, if desired.

Bake at 350 degrees F for 45 minutes.

Mix butter, sugar, flour, nuts, soda and oatmeal together.

Add chocolate chips.

Reserve 1 1/2 cups of oatmeal mixture. Pat remaining oatmeal mixture into prepared pan.

Make brownie mix according to directions on the box. Spread over oatmeal mixture.

Add M&Ms to reserved oatmeal mix and crumble on top.

Bake for 20-25 minutes.

• Combine the sausage, beef, cheese, Worcestershire sauce, and pepper in a large bowl.
• Use your hands to mix all the ingredients together and then for 8 patties from the mixture.
• Cook the burgers on a grill preheated to medium-high.
• Grill for approximately 10 minutes on the first side or until lightly charred. Turn and cook on second side for about 5 minutes or until burgers are no longer pink inside.
• Remove from the grill and serve on a bun with your favorite toppings.

Cook pasta according to package directions; drain.

Melt butter over low heat. Mix in flour and stir until smooth; remove from heat.

Add milk slowly. Return to heat and cook, stirring constantly until mixture comes to a boil and thickens, approximately 5 minutes.

Remove from heat and add mustard and cheese, reserving 1/4 cup of the Cheddar. Stir until cheese is melted.

Season with salt and pepper.

Mix in cooked macaroni. Pour into prepared dish. Top with reserved cheese.

Bake at 350 for 20-30 minutes.

• Cut up cauliflower into slices about 1/4 inch thick. If parts crumble, don't worry, just toss into a medium size bowl with the sliced cauliflower.
• Sprinkle olive oil on the cauliflower and toss, making sure each piece got olive oil on it through the toss. Add salt and pepper and toss again.
• Spread out on a cookie sheet.
• Bake at 450° or 500° turning over once during a 20 minute or so bake time. You want them crispy and browned, not burned! Enjoy.

Grill 7-8 minutes each side for medium-rare. Slice meat across the grain in 1/4 inch slices.

• Preheat oven to 400° F.
• Melt butter or margarine in large skillet on medium-low heat, add onion rings. Cook for 20 minutes or until tender but not browned. Add the zucchini and yellow squash, cook, covered for 10 minutes (just until tender).
• Add salt, pepper, lemon pepper and nutmeg. Cook uncovered 5 more minutes. Sprinkle flour over top, add hot milk and stir to combine; until sauce thickens (3 to 4 minutes). Pour mixture into baking dish.
• Combine the bread crumbs and cheeses, sprinkle over the top of the squash mixture.
• Dot with 2 tablespoons butter or margarine, cut into small bits.
• Bake for 20 minutes or until bubbly and browned.

For the dressing, in a medium bowl, whisk together vegetable oil, sugar, apple cider vinegar, parsley, salt and pepper.

In a separate large bowl, toss romaine lettuce, strawberries, and cooled almonds. Drizzle dressing over salad just before serving and toss to blend.