• Preheat the oven to 350° F.
• Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top.
• Bake, uncovered, for 30 minutes.
• Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins.
• Bake another 30 minutes, uncovered, basting frequently.

• In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
• While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
• TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

• Preheat oven to 350 degrees.
• Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
• In a small bowl, combine melted butter, garlic, lemon juice and salt.
• Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
• Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

• In a large bowl, combine first 7 ingredients*.
• Fold in whipped topping and chill.
• Garnish with a maraschino cherry, if desired.

           *may add fresh grapes, sliced bananas or any variety of canned fruits.

• Chop pepperoni slices into coarsely cut pieces of a desired size.
• Crack egg into mixing bowl and beat until smooth.
• Add 1/2 cup of cheese, 1/4 cup of pepperoni, green onions, herbs of choice (parsley, rosemary or similar), ground pepper and salt. Add frozen potatoes and mix all ingredients together.
• On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet, warming oil on medium heat setting.
• Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook for an additional 5 to 6 minutes.
• Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
• Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
• Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
• Sprinkle remaining 1/2 cup of cheese over top of potato pizza. Disperse remaining 1/4 cup of pepperoni over cheese.
• Cook second side in uncovered skillet for 5 to 6 minutes, until golden brown. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.

• Preheat oven to 375ºF.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

• Heat oven to 350°.
• In a large bowl, combine flour and powdered sugar.
• Cut in margarine until the mixture is crumbly using a pastry blender or fork.
• Press flour mixture into an ungreased 9x9 pan.
• Bake for 15 minutes.
• In the same bowl, beat eggs and sugar with a wire whisk until light colored.
• Stir in remaining ingredients.
• Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
• Return to the oven and bake another 20-25 minutes or until light golden brown.
• Cool completely.
• Sprinkle with powdered sugar and more grated lemon peel if desired.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.

Remove from oven and spread marshmallows over brownies using knife dipped in cold water; cool.

For topping, melt butter, chocolate chips and peanut butter in sauce pan. Stir in Rice Krispies.

Spread topping over cooled marshmallows. Let stand until cooled and topping has set.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

• Prepare baking dish by lightly greasing the bottom and sides.
• In a skillet, brown the ground beef and drain off the grease.
• Add the mushroom soup, water, oregano, chili powder, and half the package of fajita seasoning to the ground beef and stir to mix well.
• Bring this mixture to a boil; reduce the heat to low and allow to simmer for 5 minutes. Remove from heat.
• Cover the bottom of the baking dish with the tortillas. Tortillas can overlap slightly but tear them in half or pieces cover the bottom the best you can. A little overlap is good.
• Spread 1 cup of the meat mixture over the tortillas, spreading out as evenly as possible to cover the tortillas.
• Continue to add layers of tortillas and 1 cup of the meat mixture until you have 4 layers of tortillas. The top layer should be just tortillas without any meat on top.
• Mix together the cheddar cheese soup, milk, and the remaining half package of fajita seasoning; stir together until smooth and well mixed. Spread over the top layer of tortillas.
• Bake at 350° F. for 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
• Serve with all your favorite toppings, such as shredded lettuce, chopped tomatoes, green onions, black olives, sour cream, salsa, and guacamole.

• 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.

Mix eggs and milk into dry mixture, beat well.

Stir in melted butter.

Pour ingredients into a greased 7x11" pan. Bake at 425° for 20 minutes.

In a separate bowl, combine flour, oats, baking soda, baking powder, and salt. Gradually add to creamed mixture. Stir in remaining ingredients. Batter will be stiff.

Drop onto ungreased baking sheet. Bake in preheated 350 oven for 10-12 minutes.

Cook ground beef, pepper and onions; drain grease.

Add remaining ingredients to pan including cooked spaghetti to beef mixture.

Add mixture to greased 9x13 pan and cover with foil. Bake at 350° for 30-40 minutes.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Slice bread lengthwise.

Melt butter in a small skillet. Add garlic, and heat gently for 2 minutes.

Brush the melted butter generously on the cut sides of the bread halves. Sprinkle with dill and cheese. Bake until golden and very hot, 5-8 minutes.

Cut each half crosswise into 1" slices.

• In a small bowl, combine first seven ingredients; mix well to blend.
• Poke steaks with a fork to allow marinade to soak into steaks. Place steaks in a reseable bag. Pour marinade into bag.
• Seal and place in the refrigerator for at least 1 hour.
• Preheat grill to medium-high heat.
• Place steaks directly on grill. Cook for approximately 6 minutes; flip steaks and cook for another 5-6 minutes or until the steaks reach your desired doneness.

• Preheat oven to 450 degrees F.
• Bake sweet potato in oven for 45 minutes, until tender.
• Remove poke with a fork to let steam out, being very careful as steam will be very hot.
• For Honey Caramel Sauce, melt butter over medium heat in a small saucepan; add brown sugar, stirring to combine. Add honey and cinnamon; continue stirring for approximately 4 to 5 minutes. Do not boil.
• Cut a 2-inch cross in the center of each potato. Push open the potato until filling starts to push through the cut.
• Place half of the marshmallows into the sweet potato. Drizzel caramel sauce over the marshmallows. Place the remaining marshmallows over the caramel sauce.
• Place potatoes on a baking sheet and broil for 1-2 minutes or until marshmallows start to brown.

• Chop broccoli and cauliflower into bite size pieces.
• Cut bacon into small pieces, cook and drain.
• Mix mayo, vinegar and sugar together. Combine broccoli, cauliflower and bacon into bowl, toss with dressing.

• Preheat oven to 350° F.
• Crush graham crackers with a rolling pin or in a food processor. Combine sugar with the cracker crumbs; add butter and mix thoroughly.
• Press mixture firmly into pie pan and along the sides of the pie pan.
• Bake for 10 minutes. Let crust cool while making the pie filling.
• Mix cream cheese, peanut butter, whipped topping, condensed milk, vanilla extract and lemon juice in mixing bowl until smooth and creamy.
• Pour into COOLED graham cracker pie crust.
• Refrigerate for 5-6 hours.
• Sprinkle with cocoa or chocolate shavings. Cut and serve.