Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Preheat oven to 350 degrees F. Grease the bottom and sides of the baking dish.
• Cut baked potatoes into 1" cubes. Place half of the cubed potatoes in the prepared baking dish.
• Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and carefully spread out evenly. Sprinkle half of the cheeses over the sour cream.
• Repeat layers.
• Bake, uncovered, in preheated oven for 30 to 45 minutes or until the cheese is melted and nicely browned.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

Stir together egg substitute, sweetener, cornstarch and brandy or Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken, approximately 3-4 minutes.

Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly, 10-20 seconds, to make a more creamy texture. Pour into medium bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.

Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days. To serve, layer strawberries and mousse in wine glasses. Top with additional whipped cream and chocolate shavings, if desired.

• Place the chicken in the bottom of the crock, spread soup over the top, add dabs of butter evenly over the soup, and pour the broth over the top.
• Cover and cook on low for 6 hours.
• Remove the chicken and shred into pieces; then add back into the crock.
• Add the noodles and cook on low for another 2 hours; stir a few times while noodles are cooking.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

In a small bowl, mix cornstarch, broth, soy sauce and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add onions, peppers and broccoli, if desired. Then add cornstarch mixture. Cook, stirring constantly until mixture boils and thickens.

Serve over cooked rice.

Stir fry vegetables, garlic and ginger with sesame oil just until tender. Remove from heat and add pork sausage and soy sauce.

In a small bowl, combine water and cornstarch. Mix well.

Lay out one egg roll wrap with a corner pointed toward you. Place about 1/4 cup of filling on egg roll wrap and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of cornstarch mixture on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack, then they are ready to enjoy!

NOTE: These egg rolls could also be baked in a 450 degree F oven for 20 minutes. Spray with cooking spray before putting in the oven fro a crispy wrapper.

Mix crab meat, cream cheese, onions and mayo.

Gently place 1 wonton wrapper in each muffin cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 15-18 minutes or until edges are golden brown and filling is heated through.

Serve warm.

Dry chicken legs by pressing them all over with a paper towel. Do this even if they seem dry already, it will help the spices stick.

In a large bowl or plastic bag, toss chicken legs with seasoned salt, pepper, garlic powder, onion powder and paprika.

Add oil and toss until legs are coated.

Spread legs onto one or two rimmed baking sheets or roasting pan and place in the oven. Cook, using tongs to flip legs occasionally, approx 40 minutes or until meat easily separates from the bone.

• 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.

Cream butter, shortening and sugar.

Add egg and vanilla, mixing well.

Sift in dry ingredients and mix well again.

Form into small balls and roll in additional white sugar.

Place on a baking sheet and bake for 10-12 minutes.

Add the water, tomatoes, au jus mix, bouillon, bay leaves and pepper; bring to boil.

Stir in noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally.

NOTE: Discard bay leaves before serving.

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!

• In a saucepan on the stovetop, cook the sugar and syrup. Bring the mixture to a boil; remove from the heat.
• Add the peanut butter to the syrup mixture and stir well; then add this to the cereal and mix well.
• Press into jelly roll pan.
• Melt the chips and spread over the top.
• Allow to cool before cutting.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

• Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
• Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
• Mix remaining ingredients, drizzle over fish.
• Bake uncovered 15-20 minutes or until fish flakes easily with fork.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• 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.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

Rinse turkey breast under cold water; pat dry.

In a small bowl, blend all spice ingredients.

Rub on all sides with lemon juice and oil. Rub 2 1/2 Tablespoons of spice mixture on turkey, including under the skin. Save remaining spice rub for next time.

Roast directly in pan for about 2 hours or until internal temperature registers 170° F on an instant-read thermometer.

Let stand for 10-15 minutes in a warm place.

• Boil potatoes until done. Drain and mash.
• Whip in cream cheese and sour cream until fluffy. Add milk if necessary (not even 1/4 of a cup).
• Salt to taste.
• Cover and refrigerate.
• Before baking, preheat oven to 350 degrees F., drizzle melted margarine over the top.
• Bake 1 hour (40 minutes covered and 20 minutes uncovered). Or, place in a slow cooker on low and heat for 4 hours before serving. You could also bake them in the crock in the oven before hand and keep them warm in the slow cooker until ready to serve.

• Peel the sweet potatoes and cut into large pieces. Boil until tender.
• Arrange in greased 9 x 13 baking dish.
• Mix salt, flour and sugar; pour mixture over sweet potatoes. Dot with butter.
• Add marshmallows and pecans. Pour milk or cream over the top of all.
• Bake at 350° for 45 to 50 minutes.

• Make Jell-O according to the package directions and pour into the serving bowl. Refrigerate until fairly firm.
• Cut two bananas into approximately 1/8 inch thick slices. Layer the slices over the top of the Jell-O. You should have at least two layers of bananas.
• Spread whipped topping over the layer of bananas. Make the whipped topping layer approximately 1 inch thick or maybe a little less. It should not take a full 8 oz. container of whipped topping.
• Refrigerate until ready to serve.

• Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Combine the brown sugar, flour, cinnamon, and salt in a bowl; and then cut the cold butter into tabs and add it to the mixture.
• Using a pastry blender, fork, or your fingertips, work the butter into the brown sugar and flour mixture. Mixture will be crumbly; set aside.

• Cream the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time; mix in the vanilla.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to combine.
• Add half the flour mixture to the creamed butter and sugar; beat on low until mixed and then beat in the buttermilk.
• Add in the remaining flour mixture and beat just until well mixed.
• Spread half of the batter in the bottom of the prepared cake pan; then sprinkle 1 cup of the streusel over the layer of batter.
• Spread the remaining batter on top of the streusel layer; spread out evenly. Crumble the remaining streusel over the top.
• Bake for 25 or 30 minutes or until a toothpick poked in the center comes out clean. Do not over bake. Cool on a wire rack in the pan or serve while warm.