• Cook bacon, celery and onion in dutch oven along with 2 tablespoons olive oil over medium heat until onion and celery are tender; approximately 14 minutes.
• Add oysters with their juice.
• Whisk together flour with clam juice in a small bowl. Whisk into soup. Bring to simmer over medium heat. Simmer until oyster edges begin to curl; approximately 1-2 minutes.
• Reduce heat to medium low, add half-n-half and the four remaining seasonings. Cook until heated through, stirring occasionally. DO NOT BOIL.
• Serve warm with rosemary croutons.

• Melt butter in nonstick skillet.
• Add garlic, rosemary, salt and pepper. Stir to combine.
• Add bread cubes, toss to combine and coat.
• Cook over medium heat, stirring occasionally until bread is nicely toasted; approximately 15 minutes.

• In a 12" skillet, saute the onion, garlic, and green pepper in 1 tablespoon of oil until soft and lightly browned.
• Add the meat to the skillet and brown. Drain off any excess fat.
• Add the remaining ingredients and bring to a boil; then reduce the heat and simmer 35 to 40 minutes.
• Season to taste with chili powder, salt, and black pepper. Serve hot.

• Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
• Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
• Add in the pepper and garlic; cook an additional minute.
• Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
• Add the browned onion mixture, cheese, and beer; stir just until moistened.
• Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
• Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
• Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
• Remove from the oven and let stand for 5 minutes before removing from the pan.
• Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

• Cut bacon slices in half.
• Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
• Top with brown sugar and drizzle with vinegar.
• Refrigerate for several hours or overnight.
• Remove from the refrigerator and bake in a 350° oven for one hour.
• Remove from baking dish and transfer to a small slow cooker to keep them warm while serving.

• Spray the inside of a brown paper grocery bag with a non-stick cookie spray.
• Add cereal, pretzels and nuts to the bag.
• In a medium saucepan, bring the brown sugar, butter and syrup to a rapid boil.
• Add baking soda.
• Pour over cereal in the bag and shake to mix.
• Fold the bag shut and place in the microwave. Heat for 70 seconds and then shake the contents to mix. Repeat this process 5 times shaking between each interval.
• Open the bag to cool, stirring several times.
• When cooled, add m & m's.
• Store in an air tight container.

• Beat peanut butter and butter together with an electric hand mixer until creamy.
• Add powdered sugar and mix again.
• Stir in rice crispies and refrigerate for 2 hours.
• Roll dough into balls and place on a cookie sheet lines with waxed paper.
• Freeze the dough balls.
• Melt chocolate in a double boiler and dip the dough balls into the chocolate until completely covered. It is easier to work in small batches and keep the rest in the freezer until ready to use. They are easier to handle when still frozen.
• After dipped in chocolate, set each on the waxed paper again and either allow them to set on their own or freeze again to set faster.

• Combine water and cranberries in a large pot. Bring to a boil. Reduce heat and simmer for 45 minutes. Stir in freshly squeezed orange and lemon juice. Add remaining ingredients, stir.
• Cover and allow to steep for 1 hour.  Strain tea and reheat to serve. Serve hot. Garnish with cinnamon sticks and orange slices if desired.

   Steep: A process using small bits of seasonings or herbs such as tea, placed in bags or metal containers with holes, to enhance the water with the flavors from the contents in the containers as the water passes through the contents.

• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

• Pour fat off from drippings in the roasting pan.
• Add beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.
• Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
• Drizzle the Au Jus over the prime rib when serving.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• Preheat oven to 350 degrees.
• In a 1 quart mixing bowl, cut butter into chunks. Add brown sugar and flour; mix at medium speed, scraping sides of bowl often until well mixed (about 1 minute).
• Reserve 1/2 cup crumb mixture for topping; press remaining crumb mixture into 8 inch square baking pan.
• Bake near center of oven for 10 to 12 minutes.
• Prepare filling by beating the cream cheese, sugar, egg, and lemon juice together until smooth.
• Add the cherries and beat just long enough to mix in.
• Spread filling over crust; sprinkle with remaining crumb mixture.
• Continue baking for 18 to 20 minutes or until filling is set and top lightly browned.
• Cool. Store in refrigerator.

Layer ingredients as listed and cook for 1 1/2 hours.

Stir and drop by teaspoonfuls onto wax paper; Cool.

• Preheat the oven to 325 degrees F.
• Spread the chopped cherries out on paper towels to allow the juice to drain.
• Chop 4 oz. of the almond bark into small chunks.
• In a large bowl, whisk the flour and sugar together. Add the cold butter and cut in with a pastry blender until the mixture forms fine crumbs.
• Stir in the chopped cherries and almond bark pieces until evenly distributed.
• Add the almond extract and food coloring; stir into mixture. Don't worry about the food coloring getting all mixed evenly. The cookies will have a red and white swirled coloring to them when baked.
• Form the dough into a big ball (or two smaller balls) with your hands.
• Take a scoop of dough and make a ball approximately 3/4 to 1 inch in size. Place on the cookie sheet and then flatten with the bottom of a glass that has been dunked in white sugar.
• Bake in preheated oven for 10 to 12 minutes. Cookies should be firm in the center.
• Remove from the cooking sheet and place on a cooling rack. Once all the cookies are baked and cooled, lay them out on some waxed paper.
• Place the remaining 4 oz. of almond bark and shortening in a small microwave safe bowl and cook in the microwave on high for 30 seconds. Take out and stir. If not all melted, return to the microwave and cook another 30 seconds.
• Pour melted almond bark in a small sealable bag. Trim off just a small corner of the bag and drizzle the almond bark over the cookies.
• After the almond bark has been drizzled over all the cookies allow them to set until it firms up. If using red sugar for decorating, sprinkle it over the cookies before the almond bark sets.
• Store cookies in an air-tight container with waxed paper between layers.

• 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.

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.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.

• Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
• In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
• Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
  
  Serves 6 as a main entree; serves approximately 12 as a side dish.

For filling, in a medium microwavable bowl, microwave chocolate chips, milk and peppermint extract uncovered for 30-40 seconds; stirring until melted and smooth. Set aside.

In large bowl, beat cake mix, sour cream, oil and eggs with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly. Bake for 15 minutes.

Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42-47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center.

Cool in pan 15 minutes.

Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, approximately 1 1/2 hours.

For frosting, in a medium saucepan, add butter, milk and sugar. Bring to boil and boil for 30 seconds. Remove from heat and add chocolate chips, stirring constantly until melted. Pour immediately over top of cake and garnish with crushed peppermint candies.

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.

Wash and dry sweet potatoes. Peeling is optional. Cut into fairly thick slices.

Toss potatoes in olive oil to coat.

Bake until brown on one side, approximately 10 minutes.

Turn and bake until brown and crispy on other side, approximately 10 minutes more.

Salt and pepper to taste.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Put the French vanilla ice cream in 3 glasses.
• Carefully top with root beer soda.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

Preheat oven to 425 degrees F. Lightly grease a 9x13 baking dish.

Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking.

Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.

Add onion and carrots and cook until softened.

Add garlic and cook 1 minute more.

Add rice, peas and soy sauce and stir. Let simmer for 5 minutes, stirring occasionally, then 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.