Combine pear nectar and orange juice. Brush 1/3 of the glaze over ham. Bake, uncovered, 30 minutes, brushing twice with remaining juice mixture.
Combine the brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until ham is heated through, basting occasionally with pan droppings.
Arrange asparagus in a single layer on prepared pan. Drizzle with oil. Sprinkle with salt, pepper, sesame seeds and garlic. Toss to combine.
Bake, uncovered, at 400 for 12-15 minutes or until crisp-tender, turning once.
In a small bowl, mix together the dressing, mustard and cream. Stir into chicken mixture.
Just before serving add shoestring potatoes. Serve on lettuce with crackers.
Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.
Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.
NOTE: Bread could also be grilled in foil or cut side down.
Combine cake mix, oil, water and pudding mix; beat 2 minutes.
Add eggs 1 at a time, beating thoroughly.
Pour into prepared pan. Bake 40 minutes.
While cake is still warm, flip onto serving platter and prick entire top with a toothpick.
For the glaze, combine powdered sugar, orange juice, butter and water. Pour glaze over entire cake while warm.
In a small bowl, combine butter, beer and onion soup mix. Pour over turkey.
Start on high setting and rotate the bird every couple of hours. After 4 hours or when the turkey is getting done, take out and debone and shred with two forks. You can remove some of the juice if you think there is too much. Place shredded turkey back in slow cooker on low until you are ready to eat.
Drain any liquid off green beans.
Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.
Once dry, add olive oil and garlic; cook, stirring 1 minute.
Remove from heat and season with salt and pepper. Stir in almonds, if desired.
1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.
Add potatoes and sweet potatoes to bag and shake to coat.
Bake on baking sheet for 35 minutes or until tender.