• Grill 2 large chicken breasts or saute in 1 tablespoon oil until nicely browned. Set aside.
• In skillet, heat 1 tablespoon, add onion and mushrooms. Saute until mushrooms and onions are tender (5 to 10 minutes).
• Pour in stock, black pepper, salt and paprika. Add chicken, which has been cut up into bite size pieces. Stir to combine, simmer for 1/2 hour.
• Meanwhile, cook noodles accordingly to package directions.
• Stir sour cream into chicken mixture. Turn off heat, stir in noodles. Garnish with Paprika. Serve hot.

• Preheat oven to 350°. Place rack in the middle of the oven.
• Melt 1 tablespoon of butter in a medium skillet.
• Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes)
• Sprinkle with 1/4 teaspoon salt.
• Place in bowl to cool.
• Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes)
• May be steamed instead if desired.
• Transfer the Brussels sprouts to a bowl of ice water to stop cooking.
• Drain and lay out on paper towels to dry off excess moisture.
• Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes.
• Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes)
• Add lemon juice, pepper and 1/2 teaspoon of salt.
• Stir in pecans and serve warm.

• Toast the almonds and coconut and set aside until needed.
• Peel and section the oranges; set them aside while you prepare the other ingredients.
• Pour the sugar and marmalade in a saucepan; cook over medium heat until the sugar is dissolved.
• Remove this mixture from the heat and add the white grape juice and Sprite. Stir until well blended.
• Add the cornstarch and salt; stir until the cornstarch is mixed into the marmalade mixture.
• Put the mixture back over medium heat and bring it to a full boil over. Boil for one minute or until glaze has thickened. Then remove the glaze from the heat.
• Allow the glaze to cool to room temperature and pour the mixture over the orange segments. Stir until all pieces are evenly coated.
• Add half of the almonds and half of the coconut to the orange mixture; stir to distribute evenly.
• Cover the salad with plastic or place in an airtight container; chill in the refrigerator overnight.
• Just before serving, sprinkle the top with the remaining almonds and coconut.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

• Preheat oven to 350° F.
• Toss bread with oil and spread on baking sheet. Bake, turning once until golden brown; approximatley 15 to 20 minutes.
• Cut one tomato in half, run each over a grater into a medium bowl, discard the skin.
• Add mayonnaise, green onions, vinegar, garlic powder and pepper to grated tomato. Whisk to combine all ingredients.
• Chop three tomatoes. Place lettuce in large bowl along with chopped tomatoes and baked bread (now crutons). Pour dressing over salad and toss to combine. Sprinkle crumbled bacon on top. Serve immediately.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.

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.

Season shrimp with taco seasoning.

Cut up vegetables for toppings.

Grill each side of shrimp until cooked through.

Assemble tacos as desired.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

• Crush cereal into very small pieces and place onto a cookie sheet. Using your hands, roll approximately 1 cup of ice cream shaped like a ball through the cereal. Make sure the ice cream is completely coated with the cereal. Place ice cream onto a jelly roll pan. Cover with plastic wrap and freeze for 2 hours, or until firm. (They can also be frozen overnight ,if needed.)
• Heat oil in deep fat fryer. With a metal slotted spoon, lower each ice cream ball individually into the hot grease for approximately 5-10 seconds. You don't want the ice cream to melt, but do want the cereal to turn light brown.
• Place into serving bowls. Top with non-dairy whipped topping and a cherry or any other sundae toppings that you desire.

Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Preheat oven to 350.
• Cook potatoes, peel when cooled. Grate or dice them. Or peel, dice and then cook them.
• Place in 9 x 13 baking dish. Heat the 1/4 c butter until melted and add soup, sour cream, onions and cheese. Mix well. Pour mixture over potatoes.
• Combine 1/2 - 1/3 c crushed cornflakes with 2-3 tbsp butter and sprinkled over potatoes.
• Bake for 45 min.

• Peel sweet potatoes and cut into large chunks. Place in a saucepan, add water and bring to a boil. Cover and boil gently until the potatoes are just tender when poked with a fork, do not overcook.
• When done, drain the sweet potatoes and place them in a baking dish. Preheat the oven to 350 degrees F.
• Slice butter into thin slabs and place randomly on top of the sweet potatoes, getting the butter distributed as possible.
• Sprinkle the brown sugar evenly over the top of the sweet potatoes and butter.
• Place in the preheated oven and bake for approximately 30 to 40 minutes. Remove from the oven and sprinkle marshmallows on top.
• Return to the oven and bake for an additional 10 to 15 minutes or until the marshmallows have puffed up and begun to melt.
• Remove from the oven and serve.

In a large mixing bowl, whip cream until stiff peaks form. Stir in marshmallows. Pour over crust. Top with pie filling. Refrigerate until ready to serve.

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.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

• Wash and dry salad greens; then place on 4 serving plates.
• Arrange meats and cheeses on top of salad greens. Add tomatoes, hard boiled egg wedges, cucumber slices, bell pepper slices, and olives.
• Drizzle with your choice of dressing. Garnish with croutons, if desired.

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.

In a separate bowl, combine dry ingredients and add to creamed mixture. Fold in the apples, chips and nuts.

Drop by teaspoonfuls onto greased or lined baking sheet. Bake at 350 degrees 12-15 minutes.

NOTE: Be sure that the apple pieces are small. They are very good with or without the glaze!

For Glaze, in a bowl, mix together all ingredients. If too thick, add more cream to get the right consistency. Drizzle over cookies. I make half of the glaze recipe and only frost half of the cookies.

• Mix the cornmeal or flour (use cornmeal for a gluten-free version), paprika, salt, pepper, garlic powder, and oregano on a plate. Reserve half of the seasoning mixture; use the other half to pat onto one side of each fillet.
• Heat the oil or butter (or mixture of the two) in skillet large enough to hold the fillets in a single layer.
• Place the fillets, seasoned side down, into the pan.
• Pat the remaining seasoning onto the top side of each fillet.
• Allow a cooking time of 8 minutes for each inch of thickness. Carefully turn the fillets when half cooked.
• Remove the fillets from the pan when the fish becomes opaque. Serve hot.

Spread asparagus spears in a single layer on baking sheet. Drizzle with olive oil and balsamic vinegar; sprinkle with salt, pepper, garlic powder. Toss spears to coat. Make sure spears are in single layer again, sprinkle with sesame seeds, if desired.

Bake at 350 degrees for about 10 minutes until tender crisp, or until desired doneness.

NOTE: These can also be sautéed in skillet with same seasonings.

• Combine water, orange peel, sugar and ginger in a small pan.
• Bring mixture to a boil. Boil for 45 seconds.
• Reduce heat to low, cover and continue cooking 4 to 5 minutes.
• Uncover, turn off heat and add orange liqueur, honey and orange juice. Allow to cool.
• Place prepared fruit into a 10 cup container. Pour cooled orange juice mixture over prepared fruit.
• Cover and refrigerate overnight or a minimum of 2 hours.
• Serve chilled or at room temperature. Garnish as desired with a sprig of mint, an edible flower or something similar.

• Preheat oven to 350 degrees F. Grease a 13x9 inch pan.
• Prepare brownie mix batter according to package directions. Spread 2 cups into prepared pan; set aside.
• In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until combined.
• Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
• Bake for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Cool completely on a wire rack. Spread frosting over brownies.