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.
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.
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.
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.
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.
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.
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.