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.

• Preheat broiler.
• Combine pork, stock, half of the onions, jalapeno, cilantro, cumin, bay leaf and 1/2 teaspoon of the salt in medium saucepan.
• Bring to a boil.
• Cover, reduce to a simmer.
• Cook until pork registers 140° on an instant read thermometer. (Approximately 10-15 minutes). The meat will be slightly pink in the middle but very tender.
• Transfer the meat to a cutting board.
• Shred the meat into 2 inch peices with two forks. (Discard water from saucepan).
• Put meat on a baking sheet, add the rest of the chopped onions.
• Melt the butter, mix the butter with olive oil and pour over the meat and onions.
• Season with salt and pepper.
• Broil until golden brown (7-10 minutes).
• Watch carefully, stir occassionally.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Top each corn cake with 3 avocado slices, a heaping 1/3 cup pork, 2 tomato wedges and 1 tablespoon sour cream.
• Garnish with cilantro.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Butter one side of each slice of bread. On 4 slices of bread, buttered side down, arrange slices of Swiss cheese, corned beef, sauerkraut and dressing. Cover with the remaining slices of bread buttered side up.
• In a large non-stick skillet over medium high heat, place the sandwiches butter side down and brown on each side until cheese starts to melt.
• Slice in half and serve. Garnish with a pickle. (If you don't have Thousand Island dressing on hand, you may use a mixture of 1/2 cup mayonnaise, 1 tablespoon of ketchup and salt and pepper to taste.)

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.

• Combine orange juice and 1 1/4 cup cold water in a large pitcher, stir until orange juice disolves.
• Add remaining ingredients and mix well. Serve cold.
• Garnish with orange and lemon slices.

Cut the chicken into finger-sized pieces.

Crush the chips with the back of a wooden spoon or a rolling pin into small pieces, like bread crumbs.

In medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat. Place the chicken pieces on an ungreased cookie sheet and sprinkle with garlic powder.

Let sit for 10 minutes then bake for 20 minutes, flipping once.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• In a serving bowl, prepare the jell-o according to the package directions.
• Add sliced bananas so that they are spread out evenly on the top.
• Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
• When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
• Serve immediately or store in the refrigerator until you are ready to serve it.

1. In a small bowl, combine flour, baking soda and salt.
2. Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.
3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.
4. In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

• 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 another bowl, combine the breadcrumbs, flour, salt and pepper.

Dip fillets into egg mixture, then coat with crumb mixture.

In a large skillet, heat oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

• Pour the chicken stock into a medium sized saucepan. Water can be substituted, but chicken stock (or any other type of stock) adds more flavor to the dish.
• Add the olive oil and a pinch of salt to the liquid and bring to a boil.
• Add the couscous to the boiling liquid.
• Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the suggested time has expired.
• Fluff the couscous with a fork and serve immediately.
• Note: Serve it as an accompaniment to stews, meats, vegetables, and other savory dishes that include sauces or gravy. Couscous is able to absorb the flavors of the other ingredients that are added to it.
• Variations: An endless variety of other ingredients may be added to the couscous to provide flavor. Chopped dried fruit or chopped nuts are popular additions, as well as various seasonings, such as cinnamon, ginger, cumin, black pepper, garlic, or the zest of citrus fruit.

• Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
• In a small bowl, combine dressing ingredients.
• Pour dressing over broccoli mixture, stirring until combined.
• Cover and refrigerate for several hours to overnight allowing the blending of flavors.
• Add nuts just before serving.
• This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.

Place chicken in a roasting pan, and season generously inside and out with onion powder, salt and pepper.

Place 3 tablespoons butter in the chicken cavity.

Stuff the remaining butter under the chicken skin.

Cut the celery into 3 inch pices and place in the chicken cavity. Place onion wedges and mushrooms around the outside of the chicken.

Bake uncovered 1 hour 15 minutes, to a minimum internal temperature of 180 degrees F.

Remove from oven and baste with pan drippings.

Cover with aluminum foil and allow to rest for 30 minutes before serving.

• Preheat oven to 350 degrees F. Wash potatoes and cut into quarters.
• Combine olive oil, garlic, and Italian seasoning in a large bowl; add potatoes and toss to coat evenly.
• Pour into a glass baking dish. Sprinkle with salt and pepper to taste.
• Microwave for 5 to 10 minutes, just long enough for them to start to soften.
• Place in the oven and bake for 20 to 30 minutes or until potatoes are tender when poked with a fork and have started to brown slightly.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.