Wash the chicken and pat dry. Season well inside and out with the salt and pepper.

In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.

Remove from the oven and let rest for 10 minutes before carving.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
• Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
• Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
• Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
• Spread the cream cheese mixture evenly over the cooled crust.
• Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
• Spread the pudding mixture evenly on top of the cream cheese layer.
• Spread the remaining whipped topping over the pudding.
• Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
• Refrigerate until chilled. Serve and enjoy!
• This dessert keeps well when stored properly in the refrigerator.

• Preheat oven to 400 degrees. Place bacon on a large baking sheet. Bake for 12-15 minutes, until crisp. Set aside.
• In a large pot, melt the butter over medium heat. Add the onion, celery and carrot. Cook until softened, approximately 10 minutes.
• Whisk in flour until smooth. Season with salt and pepper.
• Gradually stir in milk, whisking constantly until thickened. Stir in already baked potatoes. Bring to a boil, stirring frequently.
• Reduce heat. Add 1 cup of the cheese and stir until melted. Add chicken broth and simmer 10 minutes.
• Serve with bacon and remaining cheese.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

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

1. Brown ground beef or turkey in large skillet on medium-high heat. Drain fat.

2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving. Serve with shredded cheese, if desired.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• Preheat oven to 375° F.
• In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
• Add flour, baking soda, and salt. Beat until a soft dough forms.
• Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
• Bake for 10 minutes or until the cookies are just turning brown.
• Cool completely.

• In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
• Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.

• Soak beans overnight in salt water, drain.
• In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
• Remove from heat.
• Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
• Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
• Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
• Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.

Bake at 350° for 12-15 minutes.

• Remove and discard any chicken parts from the chicken cavity. Rinse the chicken cavity and the outside of the chicken with cold water.
• Coat slow cooker insert with non stick cooking spray. Place prepared vegetables in the bottom of the slow cooker.  Add water. Sprinkle approximately ½ of onion soup mix over the top of the vegetables.
• Place raw chicken on top of vegetables. The chicken can also be cut into separate pieces, if desired. Sprinkle remaining onion soup mix over raw chicken.
• Cover and turn slow cooker on high.
• Cook chicken on high 4 to 5 hours (low for 6 to 8 hours), or until chicken appears done.
• It is best not to remove the cover during the first 2 hours to prevent heat loss.

1. Preheat oven to 400° F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.

2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 40 minutes or until potatoes are tender and golden brown.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

For the sauce, add tomato juice, onion salt and chili powder to the pan you browned the meatballs in. Be sure to scrape up all the browned bits from the bototom. Simmer for 15 minutes.

Pour sauce over meatball. Bake at 350° for 1 hour.

• Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
• Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
• Add in the pepper and garlic; cook an additional minute.
• Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
• Add the browned onion mixture, cheese, and beer; stir just until moistened.
• Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
• Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
• Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
• Remove from the oven and let stand for 5 minutes before removing from the pan.
• Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

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.

• Whisk together milk, flour and pepper in large saucepan, bring to boil, stirring as it thickens.
• Remove from heat and stir in 1/2 cup cheese. Stir in wine or chicken stock, set aside.
• In medium saucepan, melt butter, add mushrooms and shallots and saute for 5-10 minutes. Remove from heat and add to cheese sauce along with chicken, shrimp and artichokes and the 2nd cup of cheese.
• Spoon into a buttered or greased casserole dish, top with bread crumbs and chunks of butter.
• Bake for 30 minutes or until browned, bubbly around edges. Serve hot.

• Dissolve jello in hot water.
• Add ice cream.
• When cool, add remaining ingredients. Refrigerate until ready to serve.

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.

• Preheat oven to 400 degrees F.
• Mix the margarine, brown sugar, flour, coconut, and pecans together and place in a 2 quart baking dish.
• Bake for 15 minutes and remove from the oven and stir mixture. Place back in the oven bake another 5 minutes.
• Allow mixture to cool and put 3/4 of the mixture in bottom of pan; spread out evenly

• Combine the milk and instant pudding mix in a bowl and whisk just enough to combine.
• Add the softened ice cream and whisk until evenly blended with pudding mixture.
• Slowly pour this mixture over the crumb crust and carefully spread out evenly.
• Sprinkle remaining crumbs on top. Place in refrigerator for at least 2 hours.