• In a large bowl, combine the coconut, bread crumbs, salt and pepper.
• In a medium bowl, whisk the eggs together.
• In another medium bowl, place the flour.
• Dredge the shrimp in the flour then dip them in the egg mixture, letting the excess drip off.
• Then coat the shrimp with the coconut mixture.
• Lay them out on a baking sheet.
• Place 2-3 inches of oil in a dutch oven or frying pan and heat the oil to 350° F.
• Fry the shrimp in small batches until golden brown, approximately 1 1/2 minutes on each side.
• Remove with a slotted spoon and place on paper towels to drain.
• For sauce, microwave on high the marmalade and rum, mixed together, in a small microwave safe bowl.
• Thin out with more rum until it reaches your desired consistency.

• Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
• If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
• In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
• Pour the dressing over the peas and cabbage and stir until well coated.
• Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
• When thoroughly chilled, the cole slaw is ready to serve.

• Turn stovetop burner on low heat and roast finely shredded coconut in pan on stovetop until lightly toasted. Stir continually to keep from burning. Remove and set aside the coconut as it becomes lightly browned to keep from over cooking.
• In a large mixing bowl, combine cream cheese with sugar. Use electric mixer on low speed to mix until light and fluffy.
• Add crushed pineapple and 3/4 cup of toasted coconut to the cream cheese and sugar, stirring until combined. Reserve 1/4 cup of coconut to sprinkle for topping.
• Stir thawed whipped topping into other ingredients.
• Crush macaroon cookies into small crumbs.
• Place 12 foil or paper muffin cups into muffin tin.
• Evenly divide cookie crumbs, placing equal amounts in each muffin cup.
• Spoon equal amounts of cream cheese mixture over cookie crumbs.
• Sprinkle additional coconut over the top.
• Freeze until firm - about 4 hours or overnight.
• When ready to serve, top with chocolate sauce and garnish with shavings of dark chocolate.

• Combine corn and oil on a baking sheet, stir to coat.
• Broil 10-12 minutes, stirring occasionally until the corn is roasted. Watch this carefully, if it over cooks it will pop in the oven.
• Allow corn to cool completely.
• In a medium bowl, combine lime juice, 2 tablespoons salsa, avocado, and cumin; stir well.
• Stir in the cooled corn and chill for 4-6 hours.
• When ready to assembly the dip, spread 1/2 cup of sour cream on the bottom of a large round platter.
• On top of that, spread 1/2 cup of salsa.
• Next, spread on the roasted corn guacamole.
• Place corn tortillas around the edge.
• On top of the tortillas, layer the shredded lettuce, cheese and chopped tomato.
• Using a plastic bag, put in 1/2 cup sour cream and snip the corner. Pipe the sour cream in 3-4 circles on top of the corn guacamole. You can also use squeezable sour cream for this step.
• Drag a toothpick or knife tip through the sour cream from the center outward to make the "spider web".
• Place a black olive onto the web to resemble the "spider".
• Serve with tortilla chips.

• Preheat 300°.
• Cut each tortilla into 6 triangles and brush on vegetable oil on one side of each.
• Place oil side up on a baking sheet.
• Bake until crisp, 25-30 minutes.
• Sprinkle each with a small amount of seasoning salt and chili powder or to taste.
• Serve with your favorite salsa, dip or chili.

• Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
• Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
• Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.

Bake 350° about 10-12 minutes depending on your oven.

Take out of the oven when they just start browning. Do not bake too long!

NOTE: Don't substitute...Use white Crisco. Use Old Fashioned Oatmeal. Don't forget to add the 1/4 cup water and don't chop the nuts too much!

• Peel and slice enough potatoes to fill the slow cooker three quarters full.
• Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
• Add the chopped onion.
• Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
• Add salt and pepper to taste.
• Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
• Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.

• Peel carrots and cut into strips that are approximately 1/2 inch wide and 2 inches long.
• For extra flavor, lightly brown the carrots in a skillet with a little butter on the stovetop before placing in the slow cooker. Just brown lightly, do not overcook.
• When browned, place carrots in the bottom of a 2 or 3 quart slow cooker.
• Mix all the other ingredients together in a bowl except for the coconut. Pour this mixture evenly over the carrots.
• Place the cover on the slow cooker and cook on low for 3 to 4 hours until the carrots are tender.
• Remove the carrots from the slow cooker and use the coconut to garnish the carrots when serving.

• In a two-cup or larger container, heat 1 cup water almost to boiling (about 1 1/2 minutes in microwave).
• Stir corn meal, molasses, salt and butter into the heated water and mix well. Set aside to cool to 110 degrees or less. To speed the cooling process, stir in an ice cube or two.
• While corn meal mixture cools, add yeast to 1/4th cup warm water (110 degrees or less) and set aside until foamy.
• Measure  flour into food processor work bowl. Add corn meal mixture and yeast mixture. Pulse until blended. Dough should be in a clump but somewhat sticky. Scrape dough out on to a floured surface and shape into a ball. If dough is very sticky, knead in more flour, a little at a time.
• Put dough into an oiled bowl. Cover with a damp cloth and let rise until approximately double in size, about an hour. To speed the rising process, microwave a glass of water for 2 minutes, add bowl of dough to microwave with the heated water.
• When dough has doubled, turn onto lightly floured work surface and shape into a loaf, or cut in half for 2 smaller loaves.
• Put bread into an oiled loaf pan, or on a baking sheet or stone liberally dusted with corn meal. Cover with a damp cloth and let rise until almost doubled, about 45 minutes.
• Preheat oven to 375°F. Bake bread in preheated oven until it sounds hollow when tapped on the bottom, about 40 - 45 minutes for large loaf, 30 - 35 for smaller loaves.
• Remove from pan or sheet and cool on a rack.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.

1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• 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.

• Preheat the grill to medium-high.
• Add the beer and onions to a large pot and bring to a boil. Add the brats to the boiling mixture.
• Add the rest of the ingredients to the pot and continue to cook the brats on medium heat for 12 more minutes.
• Remove the brats; turn down the heat to low and continue to cook the onions in the beer mixture.
Place the brats on the preheated grill. Cook until brats are nicely browned.
• Remove the brats from the grill and serve immediately. Drain the liquid from the cooked onions and serve them as a topping for the brats if desired.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

Score ham. Insert cloves into ham, if desired.

Mix brown sugar, mustard and juice. Pour 1/2 of glaze over ham.

Bake according to ham package directions, basting with remaining glaze until ham is done.

• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
• Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
• Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
• Bake for 1 hour at 350 degrees F.

• Preheat oven to 350 degrees F.
• Butter one 8x11-inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over casserole.
• Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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.

• Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
• Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
• Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
• take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
• Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.

PIE:

• Pour the pie filling into the bottom crust.
• Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
• Roll out another section of dough for the top crust.
• Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
• Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
• Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
• Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
• Remove from oven and cool on a wire rack.