• 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.

Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved.

Refrigerate any leftovers.

Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.

Top with remaining onions. Bake 5 minutes more.

NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.

Dissolve jello in boiling water. Stir in 1/2 cup reserved juice from raspberries. Set aside and allow to cool. Lightly beat whipping cream and stir into jello. Fold in drained raspberries.

• Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes).
• Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

• Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
• Take vanilla frosting, orange juice and orange zest; stir to combine.
• Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
• Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
• Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
• Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple.
• Press toasted coconut into sides and on top of cake.

• In a large bowl, combine the first 9 ingredients.
• Pour half of the marinade in a resealable large plastic bag along with the roast.
• Seal the bag and turn to coat, refrigerate overnight.
• Cover and refrigerate the rest of the marinade.
• Place the roast in a large roasting pan along with the extra marinade.
• Cover and bake at 350° for 2 hours or until the meat is tender.
• Let stand for 15 minutes before slicing.
• Serve on buns.
• Skim any fat from the pan juices and serve alongside of the sandwiches.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Brown together the onion, bacon and hamburger.
• In a large bowl, combine the rest of the ingredients.
• Add in the cooked hamburger mixture.
• Simmer on the stove on low heat for approximately 45 minutes or bake in a 350° F oven for 40 minutes or until bubbly.

• Place sweet potoates in the slow cooker.
• Arrange ham, orange slices and cranberries on top.
• Combine remaining ingredients and pour over ham and fruit.
• Cover and cook on low for 7-8 hours.

In a medium bowl, sift together flour, baking soda, salt and cinnamon.

In a large bowl, cream butter with sugars until light and fluffy. Add eggs, one at a time, and vanilla; mix until combined.

Add flour mixture to the butter mixture and combine.

Fold in the chocolate chips and marshmallows.

Place 1 1/2 tablespoons of dough on each graham cracker square, pressing lightly. Bake for 5 minutes.

Remove from oven and press a chocolate rectangle on top of each. Bake for 5-7 more minutes or until dough is golden brown at edges.

Remove to wire rack to cool. Cool completely before cutting with a sharp knife.

• In large bowl, toss wild rice, celery, pineapple, craisins, almonds, and chicken.
• In small bowl, combine mayo, chutney, and salt.
• Toss mayo mixture with rice mixture. You may not need to use all of it.
• Cover and refrigerate several hours or overnight.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

Crush taco shells and mix with meat mixture. Add in cheese.

Shape into a loaf. Place in shallow baking pan. Bake at 300° for 45-50 minutes or until cooked through.

• 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.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

Pour into greased muffin cups and bake 30 minutes at 350°.

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.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• Lay steak out flat. Salt and pepper to taste.
• In a mixing bowl, combine the roasted red pepper and cream cheese. Mix until smooth.
• Spread cream cheese mixture over the steak.
• Sprinkle on the spinach and feta.
• Then add the diced artichokes and tomatoes.
• Finally, sprinkle all with the shredded cheese.
• Roll the steak up from the long edge, like a jellyroll, and secure with kitchen twine.
• Heat grill to medium heat.
• Grill steak on all sides until browned, approximately 12 minutes total.
• Reduce heat to low and brush steak with olive oil.
• Rotate and brush the steak every 10 minutes for 20-30 minutes or until the internal temperature reaches 145°.
• Remove from heat and allow to rest for 5 minutes.
• Place on a serving platter and remove the kitchen twine.
• Cut into 1 inch slices and serve warm.

Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.

Add potatoes and sweet potatoes to bag and shake to coat.

Bake on baking sheet for 35 minutes or until tender.

• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Preheat oven to 375°.
• Wrap outside of springform pan with foil so batter won't leak out.
• In small bowl, mix graham cracker crumbs with butter.
• Press mixture firmly into bottom of springform pan.
• Bake crust for 10 minutes.
• Cool on wire rack for at least 20 minutes.
• Reset oven to 325°.
• In small bowl, zest the 2 lemons. Cut both in half and juice into bowl with zest.
• In another small bowl, combine sugar and cornstarch.
• In large mixer bowl, beat cream cheese with ricotta until smooth, about 3 minutes, on medium speed.
• Add in sugar mixture.
• Reduce speed to low, add eggs, half-n-half, vanilla, and lemon zest and juice. Blend, scraping down sides of bowl occasionally. It will be a thin mixture.
• Pour batter over cooled crust.
• Place in 325° oven for 1 hour, making sure center is set. (It will not brown on top).
• Shut off oven and keep cheesecake in oven for 1 hour.
• Remove from oven and cool on wire rack in pan for 2 hours.
• Cover and chill for 1 hour. Can be chilled overnight.
• When ready to serve, remove foil and side of pan. Place on serving platter. Garnish with thin lemon slices.