• Score top side of ham. If desired, add whole cloves to the intersecting lines of your scoring. If you do not like clove-flavored ham, you do not need to insert them. The scoring will just allow the flavoring of the glaze to seep in more.
• Bake in 275 degree oven - uncovered-do not add water. Total baking time: 5 hours.
• Mix the Glaze in the blender.
• After the first 2 hours of baking, pour the first of two parts of the glaze over the ham.
• Two hours later pour the second part of glaze over the ham.
• Ham can be served hot or cold.

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
• Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
• Mix all herbs in small bowl.
• Mix sea salt and black pepper in another small bowl.
• Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
• Cover gratin tightly with foil. Bake 30 minutes.
• Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
• Let stand 10 minutes before serving.
• NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

For filling, in a medium microwavable bowl, microwave chocolate chips, milk and peppermint extract uncovered for 30-40 seconds; stirring until melted and smooth. Set aside.

In large bowl, beat cake mix, sour cream, oil and eggs with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly. Bake for 15 minutes.

Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42-47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center.

Cool in pan 15 minutes.

Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, approximately 1 1/2 hours.

For frosting, in a medium saucepan, add butter, milk and sugar. Bring to boil and boil for 30 seconds. Remove from heat and add chocolate chips, stirring constantly until melted. Pour immediately over top of cake and garnish with crushed peppermint candies.

While cauliflower is cooking, brown meat; drain.

Stir together cauliflower, meat, seasonings and cheese. Place in oven proof dish sprayed with cooking spray.

Bake at 350 degrees F for 15 minutes, until cheese is melted.

• 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.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Cook on low for 6-8 hours or until meat shreds with a fork.

• Boil the water. When it has reached a boil, empty the package of pasta into the water and let boil for 8 - 10 minutes.
• While you are waiting, place the shredded cheese (I usually grate the cheese while the water boils), milk, & butter at the bottom of a large bowl.
• When the pasta is ready, drain and immediately transfer it to the large bowl. While you let the pasta sit and melt all the ingredients at the bottom, add the salt and pepper.
• Mix everything together until it is completely incorporated. Your macaroni and cheese may be gooey, stringy, or completely smooth - nonetheless, it's fantastic and easy for you and your kids.

Combine with remaining ingredients. Bake at 300° for about 2 hours until bubbly and thickened. Or, cook in crock pot on low for 4-6 hours.

For extra flavor add 1 or 2 teaspoons liquid smoke.

Add flour, lemon and salt, beating until combined.

Stir in coconut. Cover and chill dough for 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls. Place on a parchment-lined baking sheet. Bake for 15-20 minutes or until golden brown on bottom; cool on wire racks for 5 minutes.

Place remaining powdered in a small bowl. Roll warm cookies in powdered sugar, coating well. Cool completed on wire racks.

Roll cooled cookies in powdered sugar again, coating well.

• Simmer all ingredients, except chicken and cheese, for 45 minutes.
• Add cubed chicken and simmer for an additional 30 minutes.
• Just before serving add cheese and stir until melted.

Pull off pieces of thawed bread dough and form into balls.

Combine butter and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley.

Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.

Bake in preheated oven until golden brown, about 25-30 minutes.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

If using meat, brown the ground beef in a skillet over medium-high heat until no longer pink; drain.

Mix spaghetti sauce, tomatoes, water and browned meat, if using.

Spoon 1 cup of sauce mixture onto bottom of 9x13 baking dish. Layer 1/3 ravioli and 1/3 cheese over sauce mixture. Repeat layers twice. Top with remaining sauce mixture.

Sprinkle with Parmesan cheese.

Cover and bake 30 minutes.

Uncover and bake 15 minutes more or until ravioli is tender and heated through.

Let stand 10 minutes.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• Mix all ingredients together until smooth; spread on front and back of French bread slices.
• Put under broiler until light brown; turn and brown other side.
• Or, cut the loaf of French bread in half lengthwise and spread mixture on both halves. Wrap loosely in foil and warm in a 350 degrees F. oven for 15 to 20 minutes. Slice crosswise before serving.
• Serve hot.

In another bowl, combine the breadcrumbs, flour, salt and pepper.

Dip fillets into egg mixture, then coat with crumb mixture.

In a large skillet, heat oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

• Pour the chicken stock into a medium sized saucepan. Water can be substituted, but chicken stock (or any other type of stock) adds more flavor to the dish.
• Add the olive oil and a pinch of salt to the liquid and bring to a boil.
• Add the couscous to the boiling liquid.
• Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the suggested time has expired.
• Fluff the couscous with a fork and serve immediately.
• Note: Serve it as an accompaniment to stews, meats, vegetables, and other savory dishes that include sauces or gravy. Couscous is able to absorb the flavors of the other ingredients that are added to it.
• Variations: An endless variety of other ingredients may be added to the couscous to provide flavor. Chopped dried fruit or chopped nuts are popular additions, as well as various seasonings, such as cinnamon, ginger, cumin, black pepper, garlic, or the zest of citrus fruit.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.

Place chicken in a roasting pan, and season generously inside and out with onion powder, salt and pepper.

Place 3 tablespoons butter in the chicken cavity.

Stuff the remaining butter under the chicken skin.

Cut the celery into 3 inch pices and place in the chicken cavity. Place onion wedges and mushrooms around the outside of the chicken.

Bake uncovered 1 hour 15 minutes, to a minimum internal temperature of 180 degrees F.

Remove from oven and baste with pan drippings.

Cover with aluminum foil and allow to rest for 30 minutes before serving.

• Preheat oven to 350 degrees F. Wash potatoes and cut into quarters.
• Combine olive oil, garlic, and Italian seasoning in a large bowl; add potatoes and toss to coat evenly.
• Pour into a glass baking dish. Sprinkle with salt and pepper to taste.
• Microwave for 5 to 10 minutes, just long enough for them to start to soften.
• Place in the oven and bake for 20 to 30 minutes or until potatoes are tender when poked with a fork and have started to brown slightly.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

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.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.