Mix Bisquick, salt, pepper, paprika in a bag.

Melt butter in a shallow baking pan.

Shake the chicken pieces in the dry mixture and place the chicken skin side down in the buttered pan.

Bake 45 minutes. turn; bake another 15 minutes.

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

• Peel the apples and cut into quarters. Remove the cores and cut quarters into 1/2" thick slices.
• Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
• In a large skillet, heat the butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
• Add the brown sugar and continue to cook until sugar has melted and started to caramelize.
• Apple slices should be tender. Serve as a side dish while still warm.

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.

• Preheat the oven to 350° F.
• In a large bowl combine the cake mix, egg, and butter. Mix well with an electric mixer.
• Pat into a 9 x 13 pan that is lightly greased.
• In another bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat together.
• Add powdered sugar, cinnamon, and nutmeg. Mix well.
• Spread pumpkin mixture over the cake batter. Bake for 40 to 45 minutes. Make sure you do not over bake. Center should be a little gooey.
• Serve with whipped topping if desired.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Preheat oven to 350ºF. Put paper liners in muffin cups.
• Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
• Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
• Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

In a skillet, brown meat; drain. Stir in tomato sauce and seasoning mix and simmer 5 minutes.

Unroll dough and press into bottom and sides of ungreased 12" pizza pan. Prick bottom and sides with a fork. Bake 10-12 minutes.

Cover crust with meat mixture and top with cheese. Continue baking until cheese begins to melt, approximately 5-10 minutes.

Top with remaining ingredients.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

Thinly slice potatoes, approximately 1/4 inch thick.

In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.

Bake for 25-30 minutes, until golden brown.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

• Place the cut-up chicken into the slow cooker.
• In a large bowl, mix the wild rice, onion, garlic, carrots, condensed soup, broth, and black pepper; then pour the mixture over the chicken.
• Cover the slow cooker and cook on the low heat setting for 7 to 8 hours.
• Stir in the half-and-half; then turn the heat setting to high, cover, and cook for an additional 15 to 30 minutes or until piping hot.

• Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
• Microwave for 2-3 minutes or until the chocolate is melted.
• Stir to combine completely.
• Allow to cool.
• Whip the cream in a small mixing bowl until stiff peaks form.
• Slowly add the chocolate mixture to the cream, whipping as you go.
• Chill in the refrigerator for 1/2 hour.
• Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
• Stir until combined.
• Microwave until hot, not boiling, and stir.
• Top with mini marshmallows if desired.
• The chocolate mixture can be refrigerated for up to one week in a covered container.

• Brown ground chuck (or hamburger) in pan with garlic powder, salt, pepper, Worcestershire sauce, and onion powder.
• While browning meat, spread pizza crust out evenly on the pizza stone (or pan) and then spread the ketchup and mustard evenly on top.
• When meat is done, place on top of ketchup and mustard. Sprinkle the entire top with the cheese.
• Bake at the temperature stated on the pizza crust package. Bake for 10 minutes and then put under broiler to melt and brown cheese.
• Serve and enjoy.

• 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.

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.

• Trim any excess fat from the roast. Place in a Dutch Oven or slow cooker. In a bowl, stir together beer and barbecue. Pour over beef.
• Cover and bake in a 325 degrees F. oven for 2 1/2 hours or until tender. If cooking in a slow cooker, cook for on low for 5 to 6 hours. Remove meat from Dutch oven or slow cooker. Cool slightly. Slice meat and return slices to sauce in pan.
• Reheat or transfer to a storage container; cover and chill up to 24 hours before serving time. To reheat, return mixture to Dutch oven. Bring mixture to a boil and simmer, covered, for 10-15 minutes. Reheat in the same manner if originally cooked in the slow cooker. Once it is heated thoroughly it could be placed in the slow cooker on low or warm to keep it hot for serving.

Reduce to medium and simmer for 20 minutes or until potatoes are fork tender; drain and return to pan.

Add sour cream. Mash until light and fluffy.

Stir in cheese.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

In a blender or food processor, combine vinegar, onion, sugar, lemon juice and salt. Cover and process until blended. With the blender running, gradually add the oil. Add the poppy seeds and blend.

Just before serving, drizzle the desired amount of dressing over salad. Add the cashews and toss to coat. Serve immediately.