Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Preheat oven to 425° F.
• Wash potatoes and cut in half, do not peel.
• In a bowl, combine oil, garlic, and rosemary. Toss potatoes in oil mixture until coated. Pour all ingredients into jelly roll pan, making sure excess oil and herbs are transferred to baking pan. Sprinkle with salt, pepper, and herbs.
• Bake in hot oven for 40-45 minutes, or until potatoes are golden brown. Stir once while baking.
• Serve warm or at room temperature.

Place cauliflower in a shallow ungreased baking dish.

Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.

Top with cheese and bake 5 more minutes.

• Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
• Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
• As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
• Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
• Break the two types of lettuce into bite size pieces and place in a large bowl.
• Add the oranges, celery, and almonds to the lettuce and toss together.
• Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
• Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
• If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
• Pour the salad into a large serving bowl and serve immediately.

• Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
• Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.

• Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
• Pour into cooled crust and refrigerate until well chilled.
• Serve with the fresh blueberry topping.

• Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
• In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
• Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
• Allow topping to cool and then serve over the cheesecake.

In a small saucepan, saute butter and carrots until slightly softened. Add peas, chicken, soup and broth.

Place in bottom crust. Top with 2nd crust, seal and vent crust. Bake at 400° until lightly browned, approximately 30-35 minutes.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• 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.

• Ask the butcher to trim the tenderloin or do it yourself using a sharp, thin knife to cut away the top layer of fat and the thin membrane called silver skin.
• Combine the black pepper, salt, lemon pepper, garlic, and thyme; pat mixture evenly over the beef. Cover and let stand at room temperature for 30 minutes.
• Place a lightly greased rack in a roasting pan. Place beef on the rack. Broil 6 inches from heat for 15 minutes.
• Reduce oven temperature to 375° and bake 30-35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing.
• For Portobello Marsala Sauce, melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated. Add 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, loosening browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining butter. Serve over beef.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Place chopped lettuce in a 9 x 13-inch pan.
• Layer the vegetables on top of the lettuce.
• Pour ranch dressing on top of vegetables and spread out as evenly as possible.
• Cover with cheese and then bacon; top with croutons.
• Do not toss, leave in layers to serve. Refrigerate to chill before serving.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the coconut and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

In a small bowl, mix cornstarch, broth, soy sauce and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add onions, peppers and broccoli, if desired. Then add cornstarch mixture. Cook, stirring constantly until mixture boils and thickens.

Serve over cooked rice.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

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

Toss and serve.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

Add egg and vanilla.

Beat in peanut butter.

Add flour, salt, baking soda and oatmeal.

Spread in a greased 9x13-inch pan. Bake at 350 for 20 minutes.

Sprinkle with chocolate chips. Let stand 5 minutes and spread evenly.

Mix frosting ingredients together until smooth. Drizzle over bars and cool.

• Mix all the ingredients together and bring to a boil; turn down to a simmer.
• Cook the noodles and then add to the soup.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• In a mixer bowl, cream together the butter, peanut butter and sugars until it is nice and creamy.
• Add eggs one at a time and blend until each is well incorporated.
• Add the vanilla and mix well.
• In a medium bowl, combine the four, oatmeal, baking powder and salt.
• Slowly add these dry ingredients into the batter until well combined.
• Spray the baking pan with a non stick cooking spray and spread the batter into the pan.
• Bake at 325° F for 20-25 minutes or just until the bars are slightly browned and a toothpick inserted into the center comes out clean.
• Allow them to cool while making the icing.
• In a saucepan, add all of the icing ingredients and melt over a low heat, stirring occasionally.
• Spread over the bars and allow to cool completely before cutting and serving.

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.

• 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.

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

• Preheat oven to 350 degrees F.
• In a large bowl, combine the ground beef, eggs, crushed crackers, onions, salt, and pepper.
• Mix these ingredients together using your hands. Knead until all ingredients are evenly mixed.
• Place the hamburger mixture into a loaf pan and pat down firmly and evenly.
• Using your finger, poke 1 inch deep holes into the top of the meat loaf, placing them about 1 inch apart.
• Pour the ketchup on top of the meat loaf and spread out evenly.
• Sprinkle the brown sugar out evenly over the ketchup.
• Place in the preheated oven and bake for approximately 75 minutes.
• Remove the meat loaf from the pan and place it on a platter. Be careful when removing the meat loaf from the baking pan. Use a fork to loosen it from the bottom of the pan if the meat loaf sticks. Use two forks to lift it from the pan.
• Slice the meat loaf to the desired thickness and serve.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• 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.

Bake at 350 for 20-25 minutes.