Drain and place the potatoes in a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and fresh rosemary. Bake at 425 degrees 35-40 minutes or until golden brown.

NOTE: You can use dried rosemary, but use much less.

In a skillet, fry bacon and diced onion over low heat until bacon is somewhat crispy and onions are tender.

Add green beans to the bacon and onion and sauté on low heat for at least 15 minutes or until ready to serve.

• Grease and flour two 8-inch round cake pans and set aside. Preheat the oven to 350 degrees F.
• Sift the flour, baking soda, baking powder, and salt together; set aside.
• In a small saucepan, over low heat, melt the white chocolate together with the hot water; stir until smooth. Allow this mixture to cool to room temperature.
• Cream the butter and the sugar together in a large mixing bowl until fluffy. Begin adding the eggs one at a time, beating well after adding each.
• Stir in the flour mixture by hand, alternating back and forth with the buttermilk until all has been incorporated.
• Mix in the melted white chocolate and vanilla.
• Once the batter is well mixed, pour it into the prepared cake pans and bake for 30 minutes or just until a toothpick inserted in the middle comes out clean.
• Remove from the oven and allow to cool for 10 minutes before removing from the pans. Place on a rack to cool completely before frosting.

• In a saucepan, add the white chocolate, flour, and milk. Stirring constantly, cook over medium heat until very thick.
• Remove from heat and allow to cool completely.
• In a mixing bowl, cream together the butter, sugar, and vanilla until fluffy. Slowly mix in the cooled white chocolate mixture.
• Once chocolate mixture is mixed in, beat at high speed until the frosting is the consistency of whipped cream.
• Frost the cake by adding a layer of frosting between the cake layers and then spread remaining frosting on the sides and top of the cake.
• Garnish the cake with chocolate curls on top.

• Heat oil in large skillet over medium high heat.
• Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.
• Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.
• Add frozen vegetables or fresh cut up vegetables. Cook 5-10 minutes or until vegetables are crisp tender.
• In small saucepan, combine marmalade, oil, soy sauce, lime juice, minced ginger, and pepper. Whisk together. Heat through.
• Place chow mein noodles on bottom of serving platter. Top with stir fried chicken and vegetables and pour heated sauce over all.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Sift together the dry ingredients into a bowl, set aside.
• In a mixer bowl, beat together the butter, peanut butter, sugar, brown sugar, egg and vanilla.
• Blend in the dry ingredients
• Shape dough into balls approximately 1 inch round.
• Roll balls in sugar and place on a greased cookie sheet or silpat.
• Bake at 375° for 8 minutes.
• Remove from oven and top with a chocolate kiss.
• Return to oven and bake for 3-5 minutes more.
• Transfer to a wire rack to cool.

Cut in pie shaped wedges.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

• Salt and pepper the cut up chicken.
• Heat (on medium-high)  2 tablespoons canola oil in a heavy skillet large enough to hold the chicken pieces in a single layer. When the oil is hot, add the chicken, skin side down, and cook until nicely browned, about 5 minutes. Brown the other side. Reduce heat to  medium and continue to cook the chicken, turning occasionally, for about 20 minutes or until done.
• Serve immediately, or remove to a warmed platter  and deglaze the pan with 1/2 cup wine or broth, stirring to get up all the browned bits. Taste for seasoning, pour over chicken and serve.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• Place the pork roast in the bottom of the slow cooker.
• Pour the chicken broth over the roast.
• Sprinkle the Lipton Onion Soup Mix over the top of the roast.
• Place the onion slices on top of the meat and cover the slow cooker.
• Allow it to cook for 7 to 8 hours on low or cook for 1st hour on high and then turn down to low and cook for 5 to 6 more hours.
• Remove from slow cooker and trim excess fat. Drain juice from the slow cooker but do not discard.
• Pull the pork into shredded pieces and place back into the slow cooker. After all the pork has been placed back in the slow cooker, pour some of the juice back in over the pork to help keep it moist. Add just enough to moisten the meat. Do not have more than 1/4 inch of juice sitting on the bottom.
• Cover and reheat; serve on buns with favorite toppings.

Add flour, salt and pepper. Stir to a batter.

Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.

• Saute onions and sausage.
• Combine all ingredients and pour into a large cassserole.
• Cover and bake at 350° for 1 1/2 to 2 hours. May substitute other beans of your choice.

In a small bowl, combine, bacon, green onions, chives and thyme.

Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers.

In a medium bowl, whisk together cream, milk and flour. Pour over potatoes.

Cover and bake for 1 hour.

Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly.

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Toss brussel sprouts onto pan. Add garlic, bacon and oil. Season with salt and pepper. Stir to combine.
• Cook for 14-16 minutes until bacon is crisp and brussel sprouts are carmelized.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

Roll into balls. Roll in sugar. Bake 6-7 minutes at 350 degrees F; put kiss on and bake 2 more minutes.

• Cook lasagna noodles according to package directions; drain and set aside.
• Cook meat and crumble into large pieces. Stir in sauce and water - simmer for 5 minutes.
• In a small bowl combine ricotta (or cottage cheese), parmesan, parsley, salt and pepper.
• Grease baking dish and preheat oven to 375 degrees F.
• Arrange layers in greased baking with half of each in the following order: lasagna noodles, cheese mixture, mozzarella, and meat sauce.
• Repeat layers in the same order.
• Sprinkle cheddar cheese on top.
• Bake at 375 degrees F. for 30 to 35 minutes. Remove from oven allow to stand for 10 minutes before serving.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.