Score ham. Insert cloves into ham, if desired.

Mix brown sugar, mustard and juice. Pour 1/2 of glaze over ham.

Bake according to ham package directions, basting with remaining glaze until ham is done.

VARIATION: Make it a one dish meal, add cubed ham and peas.

• Put the cream of mushroom soup in a casserole dish.
• Add the green beans and stir until evenly mixed with the soup.
• Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
• Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
• Enjoy!

For dressing, mix the dressing ingredients together in a jar.

Just before serving, drizzle the sald with the poppyseed dressing.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

• Place a layer of ham on one slice of bread.
• Add a layer of cheese and cover with another slice of bread.
• Generously butter one side of the sandwich.
• Place a skillet over medium-high heat and allow to heat up.
• Add the sandwich to the skillet, buttered side down. While the sandwich is being browned on the first side, generously butter the unbuttered side while it is in the skillet.
• When the first side is nicely browned flip the sandwich over and brown the other buttered side.
• Once both sides are browned, remove from the skillet, cut in half and serve.
• Continue to make as many sandwiches as needed to serve your family. You can cook more than one sandwich at a time if the skillet is large enough.

Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes; drain.

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour, mustard powder and pepper until smooth.

Slowly stir in the milk, stirring out any lumps. Add the cheeses and stir constantly until the sauce is thick and smooth.

Stir pasta into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.

Cover the dish, and bake for 20-25 minutes, or until sauce is thick and bubbly.

Add peas, thyme and water. Cook until peas are tender.

• Heat oil and butter over medium heat.
• Add onion and pancetta.
• Saute until onion is tender and the pancetta is starting to crisp, 7-9 minutes.
• Meanwhile, cook pasta according to the package directions, drain.
• Whisk egg yolks and cream together
• Add pasta to cooked onion and pancetta in pan.
• Stir in egg mixture and cheese.
• Toss to combine and heat for 5-10 more minutes.
• Serve hot.

• 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-inch thick slices. Place on a baking sheet.

In a small mixing bowl, combine melted butter, cheese and seasonings.

Spread over cut sides of bread.

Bake for 8-10 minutes or until topping is lightly browned and bubbly.

Beat eggs and milk together.

Put chips in a shallow dish.

Dip chicken pieces in egg mixture and then roll in chip crumbs. Place on prepared baking sheet and drizzle with butter.

Bake for 15-18 minutes. Serve with honey mustard dipping sauce.

For HONEY MUSTARD DIPPING SAUCE, combine all except orange juice. Thin with orange juice to consistency for dipping.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking pan.
• Beat all ingredients together except for the butter.
• Add the melted butter and gently stir into the batter; pour into the greased baking pan.
• Mix all the topping ingredients together; beat until well combined.
• Drop evenly over the batter; swirl back and fourth with a knife.
• Bake in preheated oven for 25 to 30 minutes.
GLAZE:
• combine all glaze ingredients and stir to mix well.
• While the cake is still warm, pour the glaze over the top.
• For an extra treat, serve cake with it is still warm.

• Brown the ground beef and onion until crumbly in a large stock pot; drain grease.
• Add the taco seasoning and water to the browned ground beef.
• Add the remaining ingredients and bring to a boil. Once the soup comes to a boil, turn down to low until ready to eat.
• Garnish with broken tortilla chips, sour cream, Mexican cheese, black olives, cilantro and any other of your favorite taco fixings.

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.

• Place corn in a strainer. Pour boiling water over corn, drain, and cool.
• In a serving bowl, add corn, black beans, tomatoes, onion, and cilantro.
• In a small bowl, whisk together fresh lemon juice, vinegar, mustard, cumin, and oil.
• Pour over bean mixture. Cover and refrigerate until ready to serve.
• Serve over a bed of lettuce or as salsa.

Combine tuna, cooked noodles, soup, milk and peas, if desired. Sprinkle cheese on top.

Bake for 30 minutes.

• 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.

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease lightly.
• Combine the Bisquick and cheese in a small bowl. Add 2/3 cup water and stir just until combined. The dough will be slightly moist. If too dry, add a touch more water.
• Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.
• While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt and parsley flakes. Mix well.
• As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush. Use leftover garlic butter to serve with the biscuits if desired.

• Preheat oven to 300°F. Mix all ingredients together well and divide among 4,  6 oz  (or 6  4 oz) custard cups or ramekens. Arrange the filled cups in a baking pan large enough to hold them without crowding. Pour enough hot water into the baking pan  to reach about half way up the cups.
• Bake for about 30 minutes in preheated oven. Custard should be just a bit wiggly in the center when removed from the oven. Eat warm or cold.

In a large pan over medium heat, cook both sides of patties until golden brown, approximately 4 minutes per side.

In another bowl, mix together flour and the remaining soup until there are no lumps. Add in ketchup, water and Worcestershire sauce.

Pour sauce on top of the patties in the pan. Cover, and cook on medium-low for 20 minutes, stirring and turning occasionally.

In a small saucepan, melt butter over low heat. Add cream. Sprinkle in the garlic powder, salt and pepper.

Add cream mixture to potatoes. Beat with mixer on high until potatoes are mashed and smooth.

Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.

• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping.
• Gently add the fruit except for the bananas. Chill in refrigerator at least 2 hours.
• Slice the bananas and crush cookies; stir in just before serving.

• Preheat the oven to 350° F.
• Combine the cookie crumbs, 3 tablespoons of the nuts, and the melted margarine. Press firmly into the bottom of a 9x13 pan or a 9-inch springform pan.
• Bake for 8-10 minutes; cool.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the condensed milk; then beat in the lime juice and the pudding mix until smooth.
• Stir in the pineapple and the remaining 1/2 cup of nuts.
• Fold in the whipped cream.
• Pour into the prepared pan (with the crust bottom).
• Chill 6 hours or overnight.
• Garnish with a dollop of whipped cream if desired.