• Preheat oven to 325 degrees F.
• Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
• While ham is roasting, puree preserves in a blender.
• In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes.
• Remove from heat.
• Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes if desired.
• Serve extra glaze along side of ham.

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
• Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
• Mix all herbs in small bowl.
• Mix sea salt and black pepper in another small bowl.
• Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
• Cover gratin tightly with foil. Bake 30 minutes.
• Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
• Let stand 10 minutes before serving.
• NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

• Preheat the oven to 350 degrees F. Grease a large casserole dish.
• Cut the French bread into 1 1/2 inch slices and lay out on a large baking sheet. Place in the oven for about 10 minutes to dry out the bread. It should be dry to the touch but not browned.
• Cook the asparagus just until crisp tender - do not overcook. Rinse in cold water to stop cooking.
• Whisk the eggs, half & half, salt, pepper, tarragon, and chives together in a large bowl.
• Place the French bread slices on the bottom of the greased casserole dish.
• Spread the asparagus evenly over the bread slices and sprinkle the cheese over the top.
• Pour the egg and half & half mixture over the top of the bread, asparagus, and cheese.
• Push bread slices down to submerge them in the mixture if they aren't covered by it.
• Allow the dish to set for about half an hour so the bread will soak up the mixture. This dish can also be made the night before serving. Cover the casserole dish and refrigerate it overnight.
• Bake for 40 to 45 minutes in the pre-heated oven. The bread pudding should be puffed up and browned. Allow it to set for 10 minutes before serving it.

• 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 mixing bowl, beat the cream cheese until fluffy.
• Gradually mix in the condensed milk until smooth.
• Add the milk and pudding.
• Mix until smooth.
• Pour half of this mixture into the bottom of the crust.
• Sprinkle chocolate egg halves over the pudding mixture.
• Top with the remaining filling.
• Cover the pie with a layer of whipped topping.
• Chill in the refrigerator for one hour. Sprinkle the top with Easter colored M & M chocolate candies and allow to chill for two more hours.

• Place all of the ingredients into the slow cooker.
• Cook on the high temperature setting for about 4 hours or cook on the low temperature setting for about 8 hours.
• Remove the ham bones from the slow cooker, cool slightly, and remove the meat from the bones; then discard the bones, fat, and skin, and add the meat back into the slow cooker.
• Reheat the soup for an additional 30 minutes prior to serving.

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.

• In a bowl, mix together chopped eggs, pickle relish, diced celery, chopped onions, parsley, celery seed, and cut up chicken. Blend in mayonnaise until desired consistancy is achieved. Salt and pepper to taste.
• Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve.

Mix all ingredients with the pasta. Refrigerate serveral hours or overnight.

• Hull strawberries.
• Wash strawberries, raspberries and blueberries under cool running water.
• Combine all ingredients in a blender, and blend until smooth.
• Pour into a decorative glass and garnish with fresh berries.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• In a bowl, combine chopped avocado, tomato, onion, cilantro, and lime zest.
• Whisk together lime juice and oil and drizzle over salsa.
• Cover and refrigerate to let the flavors blend about one hour before serving.

• Preheat oven to 375° F. Generously coat baking pan with cooking spray. Preheat baking pan in the oven while you are preparing ingredients.
• In a large mixing bowl, beat egg, milk and vinegar. Once those ingredients are well blended, add remaining ingredients and beat together with spoon until combined.
• Pour into prepared pan and bake about 25 to 30 minutes. Best when served hot and fresh.

• Mix meat, egg, crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into ovals or rectangles about 3/4" thick.
• Heat a skillet large enough to hold steaks in a single layer, and film with oil. When hot, add meat and cook about 4 minutes, turn and cook to desired doneness, 8 - 10 minutes total cooking time.
• While meat cooks, mix cornstarch and 1 tablespoon water to a smooth paste. Add Worcestershire sauce and milk.
• When meat is done, remove to a platter. Pour or spoon off all but about 1 tablespoon fat from the pan, leaving any browned bits. Add milk mixture and cook, stirring constantly, until thickened, 1 - 2 minutes. Add salt and pepper to taste. Spoon gravy over meat and serve hot. Good with potatoes, noodles or rice.

This dish can be made ahead and refrigerated for 2-3 days before baking. Recipe doubles easily for more servings.

Combine flour, baking soda, and salt and add to creamed mixture. Cover dough and chill.

When cold enough to handle, roll into walnut size balls and place in greased or sprayed mini-muffin tins. Bake at 375° for 8-9 minutes or until lightly browned.

Remove from oven and immediately gently press an unwrapped peanut butter cup into the middle of each cookie. Cool in tin for 10 minutes.

Remove from tin and completely cool on wire rack. Store in cool place.

• In a large skillet, brown the ground beef and sausage over medium-high heat. When no longer pink, drain.
• Add onions and mushrooms to the ground beef and cook for 5 minutes more.
• Add the pasta sauce and simmer for 10 minutes. Salt and pepper as needed. Allow to cool 10 minutes so the dough will not melt when putting the sandwich together.
• Preheat oven to 350 degrees.
• While meat mixture cools, roll out each dough into approximately 12x5 rectangles onto parchment paper. Place one rectangle onto baking sheet, including the paper.
• Fill with meat mixture, leaving a 1-inch border. Carefully place remaining dough rectangle on the top. Seal the edges and fold under. Make several slits in the top of the dough to allow steam to escape.
• Bake for 15-20 minutes, until golden brown. May sprinkle with parmesan cheese during the last 5 minutes of baking.

• Fill glass half full with cubed ice.
• Pour cola to fill glass approximately 3/4 full. Add maraschino cherry juice.
• Add a scoop of vanilla ice cream. Top with whipped cream and garnish with a maraschino cherry.

Cut broccoli into bite size pieces. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper. Set aside.

Spread Panko bread crumbs into 9x13" metal cake pan. Place in oven for 2 minutes or until lightly toasted.

Remove crumbs from oven and add to broccoli mixture. Toss to combine. Return mixture to cake pan and place in oven, roasting until broccoli is tender, approximately 8-10 minutes.

Remove from heat, toss with cheese and serve.

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.

Dissolve gelatine in boiling water; add cold water.

Whip cream until soft peaks form; fold in raspberries. Add to slightly set gelatin mixture. Pour raspberry mixture over cake and put in refrigerator.

NOTE: This dessert may be used in a couple hours but is best if it stands overnight.