• Preheat oven 350º F. Prepare 8" square pan with cooking spray.
• In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
• Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
• Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
• Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
• Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

• After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
• Cut the rest of the Brussels sprouts in half and add them to the water as well.
• Transfer the sprouts to a large skillet with one cup of cold water.
• Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
• Drain in a colander.
• Wipe the pan dry and add butter, oil and sage.
• Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
• Do not brown the sage.
• Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
• Serve warm.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Stir water, butter and flour together.
• Add eggs one at a time, stirring well after each addition.
• Pour into pan and place in a 400° F. preheated oven. Bake for 30 minutes. Crust will be bumpy. Let cool.

• Cream cream cheese.
• Add pudding mixes and milk. Stir until well mixed.
• Pour over cooled crust.
• Top with whipped topping.
• Drizzle with chocolate syrup before serving. Note: If desired, you can use "shell" chocolate syrup to help prevent the chocolate syrup from running on the whipped topping.

• Heat oil and butter over medium heat.
• Add onion and pancetta.
• Saute until onion is tender and the pancetta is starting to crisp, 7-9 minutes.
• Meanwhile, cook pasta according to the package directions, drain.
• Whisk egg yolks and cream together
• Add pasta to cooked onion and pancetta in pan.
• Stir in egg mixture and cheese.
• Toss to combine and heat for 5-10 more minutes.
• Serve hot.

Have all meal preparations done before starting to sauté the scallopine as it only takes a few minutes.

• Slice chicken breasts diagonally (to get the largest slices) 1/2 inch thick. One at a time, put slices between 2 pieces of waxed paper and flatten (use a rolling pin or wine bottle, or pound gently with the bottom of a heavy pan) to 1/4 inch.
• With all slices flattened, mix flour with salt and pepper. Heat oil in a large skillet. Turn oven to warm, or 200° F.
• Coat each slice in flour mixture and place in hot skillet without crowding (If pan is crowded or not hot enough, meat will not brown). Cook for 2-3 minutes, turn and cook until done, another minute or two--chicken will be opaque all the way through when done. Don't overcook! Cook in several batches, if necessary. Put finished pieces on a platter and keep warm in oven while the remainder cook. Add a tablespoon of oil or butter for each additional batch.
• When all scallopine are cooked, add wine to the pan and stir to dissolve any browned bits. Cook, stirring, until wine is reduced by about half. Spoon wine sauce over scallopine and serve immediately.

• 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.

• In a large, non-stick skillet, melt butter or spray with no-stick cooking oil.
• Lay tortilla flat in the prepared skillet over medium high heat. 
• Place desired fillings to cover 1/2 of the flat tortilla. When cheese begins to melt, fold over the tortilla and continue to cook for an additional 1 to 2 minutes, or until slightly browned.
• Remove from pan. The quesadilla can be cut into 3 triangles and garnished as desired.
• Quesadillas, with filling, can be folded in half and placed in a 350º F oven until cheese has melted.
• Filling suggestions: fresh mushrooms, corn, black beans, black olives, cooked and cubed meats.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.

• Prepare rice according to directions on box.
• In a large skillet, cook sliced sausage* over high heat until browned, stirring several times to avoid burning.
• Remove sausage from pan and add oil, onions, zucchini, peppers, garlic, corn, and dry seasonings. Cook for 5 to 7 minutes over medium heat, stirring frequently.
• Add cooked rice and the beans, continuing to cook until all ingredients are hot.
• Remove from heat and add sausage. Season to taste and serve.

            *Alternative: If turkey kielbasa is unavailable, use smoked sausage or precooked polish sausage.

• 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.

• Season stew meat with salt and pepper.
• Dredge the pieces in flour, coasting all sides.
• Heat oil in a dutch oven or saucepan on medium-high heat.
• Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
• Add garlic and tomato paste, cook for 3 minutes.
• Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
• Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
• Taste the broth, add salt if needed.
• Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
• To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
• Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
• Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
• Remove the beef from the au jus and divide it up amoung the warmed rolls.
• Keep the sauce warm and pour into individual cups for serving.
• Add horseradish sauce or sliced cheese to the sandwiches if desired.

• Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
• In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
• In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
• Using a wooden spoon, stir the milk mixture into the flour mixture.
• Stir in the remaining 3 cups of flour.
• Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
• Divide the dough in half and place each in a prepared bread pan.
• Sprinkle the tops with some more cornmeal.
• Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
• Preheat the oven to 400°F.
• Bake approximately 25 minutes or until golden. The dough will not rise to the top.
• Immediately remove from the pans and cool on a wire rack.

Add peas, thyme and water. Cook until peas are tender.

• Empty tuna into small bowl. Mix together with mayonnaise, radishes, and pickles. Set aside.
• In other small bowl, mix together chopped cucumber, carrots, parsley, onion, and lemon pepper. Set aside.
• Butter outside of bread, both top and bottom halves.
• On bottom half of bread, place 1/2 the slices of Swiss cheese, then tuna mixture, then cucumber mixture, then rest of the Swiss cheese.
• Put top half on sandwich. Wrap in large sheet of aluminum foil, sealing.
• Place directly on preheated grill over medium heat.
• Set a brick or heavy heatproof object on top of sandwich while cooking.
• Turn sandwich over after 5-7 minutes and place brick on top again, grill another 5 minutes or until nicely browned and cheese is melted.
• Serve warm.

• In dutch oven, melt 5 1/2 tablespoons butter over medium heat. When melted, whisk in flour, continually whisking until smooth. Remove from heat.
• In small skillet, melt the rest of the butter. Sauté the onion and garlic over medium heat for 2-3 minutes. Add the fresh basil and chopped rosemary. Sauté 2-3 more minutes.
• Return dutch oven with flour mixture to medium heat on stove. Add in the onion mixture. Stir to combine. Slowly add chicken broth, 1 cup at a time, stirring continuously and allowing sauce to thicken slightly.
• Continue adding broth until all is incorporated and thickened.
• Begin adding the tomato sauce and diced tomatoes, stirring continuously, allowing mixture to thicken.
• Season with hot sauce, honey, dill weed, pepper, chili powder. Stir to combine.
• Serve hot with Italian popcorn or croutons.

• Preheat the oven to 350°F.
• Note: This recipe does not call for any eggs.
• Combine the margarine, powdered sugar and vanilla in a mixing bowl and beat until light and fluffy.
• Add the flour and baking soda. Mix until well blended.
• Add cherry chips and stir until well distributed.
• On an ungreased cookie sheet, drop rounded teaspoons of dough, leaving at least an inch between to allow for spreading. Slightly flatten each cookie with the back of a spoon. Note: A rounded teaspoon makes a fairly small cookie. If a larger cookie is desired, use approximately 50% more dough.
• Place in the preheated oven and bake for 8 to 9 minutes (11 to 13 minutes for larger cookies). Cookies are done when they start to brown slightly around the edges.
• Remove from the oven and allow cookies to set on cookie sheet for 1 to 2 minutes to firm up slightly before removing. Remove and place on a wire rack to cool.

• Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
• Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
• Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
• Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

• 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.

1. Line 13x9-inch pan with foil. Lightly butter or spray foil with no stick cooking spray. Set aside.

2. Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat.

3. Stir in vanilla and food color until smooth. Quickly add cereal to marshmallow mixture and stir until well coated.

4. Press into prepared pan using a buttered spatula. Cool. Cut into bars or use a shamrock-shaped cookie cutter.