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!
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.
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.
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.
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.
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