• Preheat oven to 350 degrees.
• Mix brown sugar, mustard, and Coca-Cola.
• Line a deep roaster with foil and put in your ham. Coat ham with brown sugar sauce.
• Decorate with pineapple slices secured with toothpicks.
• Wrap ham in foil and bake at 350 degrees for 25-30 minutes per pound.

• Mix thawed hash browns, 1/2 cup melted butter, salt, pepper, dried onion, sour cream, soup, and cheese.

• Put into buttered 9 X 13 pan.
• Mix crushed corn flakes with 1/4 cup melted butter and spread over top of the potato mixture.
• Bake at 350 degrees for 1 hr.

• When these potatoes can cooked in a slow cooker the corn flake topping is eliminated but they are still great even without the topping.
• Place in a slow cooker and cook for an hour on high; then turn down to low and cook another 2 hours; or cook on low for 4 hours. Stir 2 or 3 times through cooking time.

• Cook the tortellini as instructed on the package. Rinse with cold water and drain well.
• Pour the drained tortellini in a large bowl and add the broccoli, red pepper, and olives.
• Drizzle the red wine vinaigrette over the tortellini and vegetables. Sprinkle the salt over tortellini and vegetables.
• Toss until everything is coated evenly with the dressing.
• Store in a covered container in the refrigerator until ready to serve.

• Peel and cut potato into cubes. Chop the onion and place it in a small saucepan with the potato cubes. Cover with water and bring to a boil. Reduce the heat once it is boiling; then cover and simmer until potatoes soft when poked with a fork (10 to 15 minutes).
• Drain the water off and then mash the potatoes and onions together until smooth; set aside. (Note: you need about 3/4 cup of mashed potatoes & onions to add to this recipe.)
• In a large mixing bowl, combine the egg, butter, honey or syrup, cheese, parsley, salt, pepper, yeast (dry-do not mix with water), warm milk, mashed potato mixture, and 3 cups of flour. Mix all ingredients together until well mixed.
• Add enough of the remaining cup of flour to make the dough just stiff enough to be able to knead. Mix in with hands if necessary.
• When just stiff enough to knead, place the dough on a lightly floured surface and knead the bread for approximately 8 minutes.
• When done kneading, divide the dough into 3 even sections. Working on the floured surface, roll and form each section into an 18" long rope.
• Place the 3 ropes on a large greased baking sheet. Gather the 3 ropes at one end and then begin to braid the sections together. When you have the entire loaf braided, pinch each end together and tuck under.
• Cover the loaf with a light kitchen towel and place the loaf in a warm place to rise. Allow the loaf to rise to double in size. This should take approximately 60 minutes, depending on how warm the area is where it is place.
• Once the loaf has double in size, brush the top with the egg wash and sprinkle with extra parmesan cheese.
• Preheat oven to 350° F. and bake for 30 to 35 minutes or until it is a nice golden brown.
• When done, remove it from the baking sheet immediately and place on a cooling rack.
• When cooled, it is ready to slice and serve.

For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool.

For the frosting, mix all ingredients together and frost on the cooled cake.

• Cook rice mix according to package directions. Transfer the mixture to a greased 2 qt. baking dish.
• Top with chicken and ham.
• In a bowl, combine the soup, milk, Colby cheese and pepper; pour over the chicken mixture. Sprinkle with the Parmesan.
• Bake, uncovered at 350° F. for 25-30 minutes or until bubbly.

If using onion, fry in the bacon drippings in skillet.

Add green beans to the skillet. Add seasonings and enough water to almost cover green beans. Bring to a rolling boil then turn heat down to simmer for 8-10 minutes or until doneness you desire. Remove lid at the end of cooking time and cook down to a very low liquid.

Serve with reserved bacon pieces.

VARIATION: Add some diced country ham which makes this Southern dish even more delectable.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• 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.

Thinly slice potatoes, approximately 1/4 inch thick.

In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.

Bake for 25-30 minutes, until golden brown.

• 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 peas. Cook until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

Stir in garlic, diced tomatoes, tomato sauce and tomato paste into the pan. Season with oregano, basil, salt and pepper.

Simmer spaghetti sauce for 1 hour, stirring occasionally.

Serve over spaghetti noodles

• 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.

Slice bread into 1 1/2 inch slices, cutting to, but not through to the bottom of the loaf.

Slice bread again into 1 1/2 inch slices in opposite direction in the same manner, forming bread-sticks. Place loaf on prepared foil.

In small saucepan, melt butter over low heat, stir in basil and garlic.

Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.

Remove from the oven and increase the oven temperature to 425 degrees F.

Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes.

Let stand for 5 minutes before serving. Dig in!

• Brown hamburger in Dutch oven or soup pan. Add onion flakes, salt, and pepper when browning hamburger; drain off grease.
• Pour in tomato juice; add the tomato soup and chili beans. Stir to mix evenly.
• Add the chili powder, sugar, and butter. Stir to mix in.
• Heat until chili comes to a boil; allow to boil lightly for about 5 minutes and serve.
• The chili can be left to simmer for a couple of hours if desired. It can also be made up the day before; then reheated and simmered before eating.
• Serve with a sprinkle of cheese on top (optional).

Add beaten eggs and vanilla.

In a medium bowl, combine flour, baking powder, baking soda and salt.

Alternately add buttermilk and flour mixture.

Roll into walnut sized balls.

Bake at 350°F for 8-10 minutes, depending on size.

• Heat oil in a large skillet. Brown the roast on all sides over medium-high heat.
• When browned on all sides, place the roast in the slow cooker. Pour the oil out of the pan and then add a little water to deglaze the pan; pour this water into the slow cooker with the roast.
• Season the roast with salt and pepper to taste.
• Cut the onion into thick slices and separate the slices into rings. Place the rings on top of the roast.
• Pour the chicken broth in the slow cooker and then sprinkle the top of the roast with the onion mix.
• Place the cover on the slow cooker and turn it on low; cook for 8 to 9 hours.
• Remove the roasts and pour grease off from the juices. Pour juices into a saucepan and thicken to make gravy. Serve with mashed potatoes.

• In a mixing bowl, lightly beat the eggs.
• Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much add a little more flour.
• Add the sauerkraut to a large skillet and heat it until bubbling.
• Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked.
• Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 15 minutes. Turn the dumplings over, cover and simmer for an additional 10 to 15 minutes.
• Serve the sauerkraut and dumplings together.

Mix 2 cups cold water and flour until smooth. Add cold water mixture to the drippings. Whisk until all lumps have been dissolved.

Keep 1 cup cold water close by to add, just in case gravy becomes thick. Turn heat to medium-high. Bring gravy mixture to a boil, stirring constantly. As mixture boils, it turns a slightly darker color; continue to stir.

Salt and pepper to taste; serve hot.

Gravy too thick? Add cold water a little at a time until it thins out. Gravy will thicken a little as it cools. If it is too thick while it is cooking it may become lumpy. If you do have lumpy gravy, strain out the lumps before serving.

Gravy too thin? Boil a little longer until it thickens. If it is still too thin, mix 2 parts cold water to one part flour. Stir quickly until all lumps have been dissolved and add to gravy, stirring constantly.

• Preheat oven to 350 degrees F.
• Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
• Place in a baking dish. Sprinkle the other package of crackers on top.
• Bake for 45-60 minutes.

• Crumble the Oreos and set aside.
• Mix pudding with buttermilk. Fold in thawed whipped topping and Oreos.
• Garnish with crumbled or mini Oreos.

To Make Chocolate Cream:
• In a medium sized bowl, beat the cream with an electric mixer or whisk until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but soft peak. Set aside in refrigerator.
• Place the chocolate in a medium sized, microwaveable bowl. Melt the chocolate in microwave, at half power, using 30 second intervals until softened and warm (the chocolate can also be melted in a double boiler, if desired). Whisk until smooth.
• Fold approximately 1/2 cup of whipped cream into the warm chocolate to lighten it. Add lightened chocolate mixture back into the remaining whipped cream, folding until completely smooth.
• Store in an airtight container until ready to use.

  To Make Puff Pastry:

• Preheat oven to 400º F.
• Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
• Remove mixture from heat and beat in eggs, with a wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
• With a table spoon, drop dough onto ungreased pan 3-inches apart.
• Bake 40 to 45 minutes until lightly browned in order to open up the inner texture. Cooking for less time results in a sticky inner dough and more of a closed texture. Remove from oven, set aside to cool.
• When cool, cut pastries almost in half leaving approximately 1/4 inch attached to hold the pastry together.
• Fill the center with chocolate whipped cream as you would a sandwich. Can drizzle with extra melted chocolate, if desired.