• Soak top and bottom of clay pot in cold water for 10 minutes, or follow soaking directions provided with the clay pot.
• Do not preheat oven.
  
• Rinse chicken in cold water, pat dry with paper towel. Lightly oil outside of chicken and sprinkle salt & pepper inside cavity and on the outside skin. Place chicken breast side up in clay pot and fill cavity of chicken with onion, garlic, parsley, fresh rosemary, and oil. Sprinkle paprika on top of chicken.
• Cover and put in a cold oven.
• Turn oven to 425 degrees F.; bake 90 minutes. Remove the top during the last 10 minutes of baking to brown.
• Remove from oven and place on hot pads or a towel. Do not put on a cold surface. Serve directly from clay pot as it retains heat well.

• Combine all the ingredients in a large bowl; stir until evenly mixed.
• Pour mixture into the slow cooker and cover.
• Turn on low and cook for 4 hours. If mixture is made ahead of time and refrigerated, cook on high for the first hour and then turn down to low for the remaining time.

• Whisk all ingredients together.  Then, cover and refrigerate at least one hour to blend the flavors.

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve.

• Preheat oven to 350°.
• Lightly coat the entire inside of the baking dish.
• In a large bowl, combine the three cans of soup with the chicken broth and rice. Stir until blended.
• Spread this mixture in the bottom of the baking dish.
• Place raw chicken on top of the rice.
• Sprinkle dried onion soup mix over top of the entire casserole.
• Cover tightly with foil and bake for one hour.
• Uncover and bake an additional hour.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Wash, peel, core, and slice apples.
• Place prepared apples in sauce pan. Add 1/2 inch of water to the bottom of the sauce pan and cook, partially covered, over medium to low heat, 15-20 minutes.
• Add sugar, approximately 1/4 cup per 4 or 5 apples. Adjust the amount of sugar based on the type and sweetness of the apple variety being used. Add cinnamon and vanilla.
• Cook for an additional 5 minutes. If sauce is too thick, add a small amount of water.
• 10-12 medium apples make approximately 1 quart of sauce.
• Since some apples cook up softer than others, the consistency of the sauce may vary. If a smoother textured sauce is desired, place sauce in blender or a food processor and blend until desired consistency is achieved.

• Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
• Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
• Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
• Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 - 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

• Unroll crescent rolls.
• Cut each crescent roll into thirds, making 3 small, long triangle strips.
• Sprinkle shredded cheese over triangles.
• Starting at one end, roll hot dogs in crescent.
• Place on greased cookie sheet.
• Bake at 350 degrees F. for 10 minutes or until golden brown.
• Serve with barbecue sauce or ketchup for dipping.

Mix in the order given.

Spread in prepared pan. Bake for 15-18 minutes.

• Chop white onion into small cubes
• Remove seeds and membranes from peppers.
• Place meat in saute pan or similar on stovetop burner. Brown meat on medium heat setting for 5 to 7 minutes. Drain excess grease from meat.
• Add onions, garlic, and jalepeno peppers and continue browning. Cook for another 5 minutes or until vegetables are soft.
• Combine all ingredients in slow cooker or stockpot for cooking.
• Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner.
• Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.

• Measure buttermilk or soured milk into a small bowl. Add egg and beat with a fork. Stir in oil and honey.
• In another bowl, mix cornmeal, salt and baking soda.
• Heat skillet, add 2 teaspoons butter or oil and spread to cover bottom and sides of skillet thoroughly.
• Add cornmeal mixture to milk mixture, stir briefly, and pour into hot skillet. Reduce heat to medium-low and cover. (If skillet has no lid, improvise with foil, a plate, etc.)
• Check after 6 - 8 minutes. (It may take a few minutes more.) Cornbread has cooked long enough when firm around the edges and center is almost firm. Turn off heat and let stand, covered, for a few minutes. It will continue to cook.
• Serve warm.
• TIP: To sour milk, add 1 tablespoon vinegar to 1/2 cup milk and let stand for several minutes.

• Preheat oven to 350° F.
• Remove stem and wash apples thoroughly. Core apples, removing center down to within 1/2 to 1/4 inch of the bottom.
• Peel and remove skin from top quarter of apple.
• Using a knife, score lightly through the skin, moving knife in a circle around outside middle of apple. Scoring will help prevent apples from splitting apart while baking.
• Evenly space apples in baking dish.
• Mix water and lemon juice together. Add vanilla if desired. Pour into and over apples letting excess go into baking dish.
• Divide butter into fourths and place 1/4 in each apple.
• Divide maple syrup into fourths and pour 1/4 in each apple.
• Combine cinnamon and nutmeg, mixing together thoroughly. Sprinkle into apples, allowing excess to fall into baking dish.
• Bake uncovered 35 to 45 minutes or until apples are soft.
• As apples bake, baste 2 to 3 times with pan juices.
• Serve warm and garnish if desired with whipped topping.

• Preheat oven to 350 degrees F.
• On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
• In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
• In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
• Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.

• Preheat oven to 325ºF. Lightly spray pan with non-stick cooking spray.
• Place all ingredients in a large mixing bowl. Beat for 3 minutes with an electric mixer.
• Pour into prepared pan and bake for 30 minutes.
• While the cake is baking, combine in a small saucepan over medium heat the ingredients for the topping. Bring to a boil. Boil for 1 minute. Pour hot topping on cake immediately after it is removed from the oven.
• Serve warm or at room temperature. May garnish with whipped topping if desired.

• Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.
• Sauté sliced mushrooms, onions, and garlic over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.
• If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
• Garnish with parsley and serve.

Purchase giant white corn kernels for this snack. The corn can be found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred over the smaller, more traditional form of corn kernels like those of corn on the cob.

• Wash squash and put into slow cooker whole, if it will fit. If not, cut in half, scrape out strings and seeds and cut into whatever size pieces will best fit. Add 1 tablespoon liquid, cover and cook on low until squash is easily pierced through. Cooking time will vary with size and type of squash, usually 3-6 hours. Since it doesn't dry out in the slow cooker, over cooking is generally not a problem.
• Squash can be served from the shell (if cooked whole, remove seeds and stringy pulp) or scraped out and mashed or puréed, then seasoned as desired. 
• TIP: If cooking a large squash, remember that any extra will freeze well--and makes a delicious "pumpkin" pie.

• Preheat oven to 350º F. Grease and flour bundt pan.
• Cream oil and sugar together. Add eggs one at a time.
• Sift together dry ingredients and blend into egg mixture. Add vanilla, orange juice, apple butter, apples and walnuts. Stir well until combined.
• Pour into the prepared bundt pan. Bake 1 hour 15 minutes or until cake is done.
• Remove from oven, cool 10-15 minutes on a wire rack. Then invert cake and remove from pan onto a serving plate.
• Prepare glaze by combining apple butter and powdered sugar. Pour over top of cake.
• Serve with whipped topping or ice cream, if desired.

• Remove crusts from 12-14 slices of firm white bread.
• Tear each slice into approximately 8 pieces and place in the bottom of a greased baking dish.
• Sprinkle with meat, vegetables and cheese.
• In a large bowl whisk eggs, milk, mustard, and seasonings together. Pour over the top of the meat and vegetables.
• Cover and refrigerate overnight.
• The next day, bring the dish to room temperature and preheat the oven to 350°.
• Bake uncovered 60-70 minutes or until the center of the egg bake looks set.
• Cut into squares and serve warm or room temperature.
• Garnish with salsa if desired.

• Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
• In a large bowl, mix flour(s) and salt.
• In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
• Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
• Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
• Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
• Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
• Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
• Remove to cooling rack as they finish cooking. Cook the rest in batches.
• English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
• TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.

• Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
• Grease and flour 2 loaf pans. Preheat oven to 325°F.
• Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
• Add eggs to a large mixing bowl and beat together until slightly foamy.
• add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
• Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
• In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
• Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
• Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
• Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
• Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.