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.

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.

• Reserve all the pan drippings from cooking whatever type of meat you are preparing. Use the pan that the meat was prepared in so that you are sure to get all the caramelized pieces that are in the bottom.
• Separate the fat from the drippings; discard fat and return drippings to the pan.
• Mix flour thickening by combining 1 cup of flour to 1 cup of cold water, or in any 1:1 proportions. Combine in a container with a tight lid. Shake vigorously until the flour and water mixture is smooth.
• Add the potato water to the drippings and begin heating over medium high heat.
• Begin to gradually add the flour and water thickening, making sure to stir vigorously as you are pouring it in to prevent lumps from forming.
• Continue to add thickening until the gravy is the desired thickness. You may not need all of the thickening or if gravy isn't thick enough you may have to mix more. You want the gravy to be the desired thickness before it begins to boil, otherwise it is difficult to add the thickening without creating lumps in the gravy.
• Be sure to bring the gravy to a complete full boil before serving.
• Taste test the gravy to check flavor. If it needs extra flavor, add chicken bouillon for chicken, turkey or pork gravy; add beef bouillon for beef gravy. You can also add a gravy mix packet for extra flavor. Salt to taste.

Stir in beans and 2/3 cup French-fried onions.

Bake at 350°F for 30 minutes or until hot.

Gently stir. Sprinkle with remaining 2/3 cup onions.

Bake 5 minutes more or until onions are golden.

**VARIATION: For a quick and easy main dish, add 2 cups diced cooked chicken or turkey.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

In a large shallow baking dish combine butter, lemon, sugar and vanilla. Add peaches, turning to coat with butter mixture. Arrange peaches in a single layer cut side down.

Roast until peaches are tender and liquid is syrupy, 15-20 minutes, brushing with cooking liquid half way through.

Serve peaches warm or at room temperature with ice cream and raspberries, if desired.

• Prepare taco meat according to packet seasoning directions, cool.
• In a tortilla taco salad bowl or a regular salad bowl, add the lettuce. Add a serving of taco meat on top of the lettuce.
• Then top the meat with the other ingredients you wish to include with your salad. Choose from tomatoes, onion, sour cream, black olives, cheese, and beans (optional).
• If serving in a regular salad bowl, line the outside of the bowl with tortilla chips to eat with your salad.
• Serve with Thousand Island or French dressing.
• Serve salsa, taco sauce, and jalapenos, on the side for those who like to add them to their salad.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

In a shallow 1 1/2 quart baking dish, combine hash brown potatoes, butter and pepper. Press mixture into pan. Bake uncovered for 30 minutes.

Meanwhile, in a skillet brown beef; drain.

Stir in gravy mix, water and garlic salt, bring to a boil.

Reduce heat to medium and cook 5 minutes.

Stir in half of the cheese. Pour on top of potatoes.

Reduce oven to 350 degrees F. Bake, uncovered, for 15 minutes.

Sprinkle with remaining cheese and bake 5 minutes more.

• Heat the oil in the skillet over medium heat. Add the onions and garlic; stir and cook for 5 minutes.
• Add the frozen peas to the skillet; stir in the stock. Season with salt and pepper to taste.
• Cover and cook for approximately 10 minutes or just until peas are tender.

• Toss coleslaw, carrots, jalapeño, onion and salt in colander.
• Place over sink and let stand for 1-2 hours, toss occasionally. This is to allow the cabbage to wilt and drain. (If in a hurry, allow it to sit for at least 15 minutes, toss and run under cold water.)
• Rinse cabbage mixture under cold water, drain and let dry on paper towels. Transfer to large mixing bowl or place in a plastic bag and refrigerate for up to 24 hours until ready to use.
• Bring mustard, chili sauce, mayo, sour cream, vinegar, celery seed, and brown sugar just to a boil in saucepan over medium heat, approximately 3-5 minutes.
• Remove from heat and allow to cool to room temperature.
• Pour over prepared cabbage and toss to coat.
• Cover with plastic wrap and refrigerate 1 hour or up to one day.
• Serve chilled.

Stir in pasta sauce and water.

Mix ricotta, shredded cheese, Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture.

Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.

Cook on HIGH for 4-6 hours or until liquid is absorbed.

Sprinkle with topping cheeses; let stand, covered, 10 minutes or until melted.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

• Preheat oven to 350 degrees F. Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
• Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
• Spread batter into prepared pan.
• Bake in preheated oven for 25 minutes. Do not overcook.

• In a medium bowl, combine butter, cocoa, honey, vanilla, and powdered sugar. Beat until desired consistency.
• Frost brownies while they are still warm.

Press hashbrown potatoes into bottom of pie pan. Drizzle butter evenly over potatoes and bake for 35-40 minutes.

Place ham and peppers, if desired, over hash brown crust.

Whisk together milk and eggs and pour over ham mixture.

Top with cheese.

Bake an additional 20 minutes.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

Add walnuts, if desired, and toss again.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

• Empty 1 can pork beans into greased casserole.
• Combine brown sugar and dry mustard; sprinkle half over beans.
• Top with remaining beans, sprinkle rest of sugar mixture, add chopped bacon and ketchup over beans.
• Bake uncovered for 2 1/2 hours at 325° F.
Note: The beans can also be cooked in a slow cooker. Cook for 6 hours on low or 1 hour on high and 4 hours on low. If beans seem runny towards the end of cooking time, cook on high, with the cover off, for an hour.

• Preheat oven to 300 degrees F.
• Place unseasoned roast in baking pan or slow cooker crock.
• Sprinkle onion soup mix on top. Pour on the Coca-Cola. Cover tightly with aluminum foil or place cover on slow cooker.
• Bake for 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker, or until tender.

• 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.

• Butter the baking dish on the bottom and sides. Preheat the oven to 350° F.
• In a large bowl, combine all the ingredients; stir to mix evenly.
• Pour into the prepared baking dish and place in the preheated oven. Bake for 45 minutes or until bubbling and golden brown around the edges.
• Remove from the oven and serve while hot.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, sugar and cinnamon; toss gently to mix. Your hands work well here as the biscuits tend to stick together.

Spoon mixture into lined muffin cups.

Bake for 20-25 minutes or until golden brown. Immediately remove from pan and cool.

For topping, in a small saucepan, heat brown sugar and cream to a boil over medium heat, stirring constantly. Remove from heat and beat in powdered sugar until smooth. Drizzle over biscuit cups.