• Place ham on rack in shallow pan, fat side up. Bake at 325° F for 1 3/4 hours or until thermometer registers 140° F.
• After first hour of roasting, remove ham from oven and score top, if desired, into a diamond pattern.
• Combine brown sugar with syrup (honey or vinegar may be substituted) and mustard; mix well and spread over outside of ham.
• (optional) Stud with whole cloves set into center of each diamond.
• Return to oven to finish baking. After removing meat from oven, allow it to stand for 15 minutes before carving.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

Refrigerate until ready to serve.

Punch the dough and let it rise again.

Form buns from the dough.

Bake at 350 degrees F until brown.

• Turn stovetop burner on low heat and roast finely shredded coconut in pan on stovetop until lightly toasted. Stir continually to keep from burning. Remove and set aside the coconut as it becomes lightly browned to keep from over cooking.
• In a large mixing bowl, combine cream cheese with sugar. Use electric mixer on low speed to mix until light and fluffy.
• Add crushed pineapple and 3/4 cup of toasted coconut to the cream cheese and sugar, stirring until combined. Reserve 1/4 cup of coconut to sprinkle for topping.
• Stir thawed whipped topping into other ingredients.
• Crush macaroon cookies into small crumbs.
• Place 12 foil or paper muffin cups into muffin tin.
• Evenly divide cookie crumbs, placing equal amounts in each muffin cup.
• Spoon equal amounts of cream cheese mixture over cookie crumbs.
• Sprinkle additional coconut over the top.
• Freeze until firm - about 4 hours or overnight.
• When ready to serve, top with chocolate sauce and garnish with shavings of dark chocolate.

• 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.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• Divide the ground beef into 6 even portions. Form into 6 rectangle-shaped steaks.
• Sprinkle on side with your favorite steak seasoning. Salt and pepper to taste.
• Place on a preheated grill or in a preheated frying pan. Cook until nicely browned on one side. Flip over and cook on the other side until the steak is to your desired doneness.
• Remove from the heat and serve with a side salad and a fresh vegetable for simple meal that is full of flavor.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

• Pour the coleslaw mix into a large bowl.
• In a smaller bowl, mix the remaining ingredients and stir to blend.
• Pour the dressing mixture over the coleslaw mix. Toss until coleslaw mix is evenly coated.
• Refrigerate until ready to serve. It is best to chill for at least 1 or 2 hours before serving.

• Combine potatoes, water, onion, celery, pepper and salt in a large saucepan. Cook until vegetables reach a desired tenderness.
• In separate bowl, mix flour and one cup of milk, blending well.
• Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture.
• Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.

• 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.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

Add tomato sauce, water, tomato paste, salt and oregano to meat; mix well.

Spread 1/4 of meat sauce in an ungreased 5-qt slow cooker.

Arrange a third of the noodles over sauce, breaking noodles to fit in cooker if needed.

Combine the cheeses in a medium bowl, spoon 1/3 of cheese mixture over noodles.

Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.

Broil 4 inches from heat for 2-3 minutes or until lightly toasted.

• Heat the oil in a skillet over medium heat. Add the chopped onions and saute for approximately 5 minutes and then add the minced garlic; cook an additional minute.
• Add the peas, stock, salt and pepper. Cover and simmer for 10 minutes or just until peas are tender.

• Preheat oven to 400 degrees F. Spray pizza stone or pan with cooking spray.
• Spread pizza crust or Italian bread out on the pizza stone or pan.
• Mix the butter and garlic together; spread over the crust.
• Sprinkle half the Mozzarella cheese over the garlic butter, then the Parmesan cheese, and then the remainder of the Mozzarella cheese.
• Place in the preheated oven and bake for 15 to 20 minutes or until the cheese has started to brown nicely.
• Serve with pizza sauce or marinara sauce.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• Prepare pizza dough as directed. Spread pizza dough on greased pizza pan and prick with a fork 8-10 times.
• Place in preheated oven at 450 degrees for 5 minutes.
• Remove pizza dough from oven and spread with pie filling. Sprinkle with crumb topping and place back into oven and bake for 20-25 minutes.
• Remove pizza when dough is golden brown.

• Preheat oven to 350° F.
• Sprinkle chicken breasts with salt and pepper. In a large skillet, brown chicken on both sides over medium-high heat. Place in a lightly greased 9x13 inch baking dish.
• In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour half of this mixture over the chicken.
• Bake for 20-25 minutes. Turn chicken pieces over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Remove onion. Fluff and serve.

• Cook bacon over medium heat in a skillet until crisp. Drain on paper towels. Reserve the bacon drippings in the pan.
• To make the dressing, add garlic and raisins to the skillet, stirring until the garlic is pale golden, approximately 1 minute.
• Stir in vinegar, oil, salt and pepper.
• Bring to a simmer for one minute and then remove from heat.
• Cook the broccoli florets and stems in a large pot of boiling, salted water for 4-5 minutes until crisp tender.
• Drain broccoli and put in a large serving bowl.
• Pour hot dressing over the broccoli.
• Chop the cooked bacon and sprinkle over the top.
• Toss to combine.

• Preheat oven to 400° F.
• Peel, core and thinly slice apples. Place in a large bowl. Drizzle lemon juice over apples and toss to coat.
• In a small bowl, combine sugar, flour, cinnamon, nutmeg and lemon zest. Stir until combined and pour over sliced apples. Stir to coat.
• Roll out crust to fit, just over the edges of pie plate.
• Place apple mixture on crust. Press apples firmly into crust.
• Cut butter into 4 pieces and place on top of apples.
• Roll out second crust so it will cover apples.
• Crimp the two crusts together. Cut about 4 slits in top of crust.
• Place foil around outside edges of crust to prevent over-browning.
• Sprinkle top of crust lightly with cinnamon and sugar if desired.
• Bake 50-60 minutes.