• Preheat oven to 375° F.
• Rinse off the chicken and pat dry with a paper towel.
• Gently loosen the skin from the meat on the breast of the chicken.
• Slide slices of lemon and sprigs of lemon thyme under the skin.
• Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird.
• Sprinkle liberally with salt and pepper.
• Cover with a lid and place in the oven.
• Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
• Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F.
• Allow the chicken to rest for 10-15 minutes before serving.
• Serve with the sauce on the side and roasted vegetables if desired.

• Combine the orange juice and mustard in a suacepan.
• Whisk in the corn starch.
• Add thyme, sage and raisins.
• Whisk continuously over medium heat or until it comes to a simmer and thickens.
• Turn off heat and pour over chicken as instructed.

In mixing bowl, combine russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth, toss well to coat. Place into casserole dish and roast uncovered for 40-45 minutes or until potatoes are tender.

• Cut squash in half and remove seeds and stringy fibers. Pierce the skin in several places and place in a microwave-safe baking dish or bowl with cut sides down or facing the sides of the bowl. Cover with plastic wrap, leaving a small opening along the edge to allow steam to escape.
• Cook in the microwave on high for 10 to 20 minutes. Pierce with a fork to check for doneness. Cook for additional time if not at desired tenderness.
• GLAZE: While squash is cooking, mix glaze by adding melted butter, brown sugar and salt. Cook in the microwave until ingredients are well combined and have started to thicken.
• When squash is done in the microwave, place the halves cut side up on a large baking sheet. Drizzle the glaze mixture over the edges and in the cavity of the squash halves. Place the squash under the broiler for 5 to 7 minutes until the glaze has caramelized. If necessary, cut into smaller serving sizes and serve while hot.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

• Preheat the oven to 350° F. Grease the bottom of a 9 x 13 cake pan.
• Open caramels and place them in a heavy saucepan. Set aside.
• Mix the cake up according to the directions on the package.
• Pour 2 cups of batter into the bottom of the greased cake pan; spread out evenly.
• Bake this layer in the preheated oven for 15 minutes.
• While this layer is baking, add the margarine and sweetened condensed milk to the saucepan containing the caramels.
• Melt this mixture over medium low heat. Cook until caramels are all melted and mixture is smooth; stir constantly so bottom does not burn.
• When the bottom cake layer is done, remove from the oven and pour the caramel mixture over the top of it and spread out evenly.
• Pour the remaining cake batter over the caramel layer and carefully spread it out evenly.
• Sprinkle the top with chopped pecans and return to the oven and bake for an additional 30 minutes.
• Remove from the oven and allow to cool before serving. The cake can be served with a whipped cream topping or a scoop of ice cream but it is also very delicious all on its own.

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
• Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring until thickened.
• Bring to a boil, stir in cayenne and beef, heat thoroughly.
• Serve over toast.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

• Beat the butter on medium-high until smooth.
• Add the sugar, baking soda, baking powder, salt, nutmeg, and cinnamon; beat until well blended.
• Add the eggs and vanilla; beat until blended. Beat in the pumpkin.
• Add the flour 1 cup at a time. Beat until flour is all mixed in.
• Preheat oven to 350 degrees F.
• Drop dough by tablespoons onto cookie sheets (ungreased) about 2 inches apart.
• Bake for 10 to 12 minutes or until edges of cookies just slightly browned. Remove and cool on a wire rack.

• In a small saucepan, heat the butter and brown sugar together until sugar has melted and mixture is smooth.
• Pour the butter and sugar mixture into a mixing bowl and stir in the milk and vanilla until blended.
• Add the powdered sugar and beat with a mixer until mixture is smooth.
• When the cookies have completely cooled, spread the glaze on the center of the cookies. The glaze should be thin enough where it will run slightly down to the edges of the cookies. You will have some that runs off a little so be sure to place them somewhere that the glaze will be easy to wipe up. A kitchen counter usually works well.
• Mix the sugar and cinnamon together and sprinkle lightly over the glaze.
• Note: you may want to sprinkle the cinnamon sugar as you go so it will stick better to the glaze. If you glaze about a dozen cookies at a time and then sprinkle them the glaze will not have set up yet and the cinnamon sugar will stick.

• Brown ground beef; drain.
• Add onion to browned beef. Mix all ingredients together in a kettle. Cover and simmer on low for 1 hour.
• Serve with cornbread, if desired.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

In a mixing bowl, combine chicken, soup, sour cream, chilis and cheese. Mix well and spoon into corn tortillas. Roll them up.

Fry in a small amount of oil until golden brown or you can bake them in a 400 degree F preheated oven for 18-20 minutes.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• Brown ground beef and drain off grease.
• In the bottom of the slow cooker, layer the onions, browned ground beef, potato slices, and garlic.
• Add the diced tomatoes and tomato soup; spread out evenly over the potato layer.
• Sprinkle the salt and pepper over the top; place cover on slow cooker.
• Cook on low for 5 to 6 hours or until potatoes are tender.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

• Preheat oven to 450 degrees F.
• In a small bowl, thoroughly blend the baking mix, milk, cheese, and garlic.
• Using a tablespoon, drop the batter onto the ungreased baking sheet.
• Bake 9 to 10 minutes or until the biscuits are golden brown. This recipe easily doubles.

In a large skillet, cook ground beef and onion until evenly browned; drain. Stir in the cooked and crumbled bacon.

Spread a layer of pizza sauce on the pizza crust, then a layer of the meat mixture. Top with cheese.

Bake in preheated oven for 10-15 minutes, or until crust is golden brown and cheese is melted. Remove from oven.

Top with pickles and any additional toppings you prefer.

• Preheat oven to 425°. Lightly grease large baking sheet.
• Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
• Brush dough with melted butter.
• In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
• Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.

• Mix tomato paste, oregano, onion powder, garlic salt, and Fruit Fresh.
• Add water a little at a time until the sauce is the desired consistency. You may require a little less or more water than the 1/2 cup.
• Heat mixture to a boil and then simmer for several minutes.
• Serve as desired.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

In a small bowl, combine, bacon, green onions, chives and thyme.

Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers.

In a medium bowl, whisk together cream, milk and flour. Pour over potatoes.

Cover and bake for 1 hour.

Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly.

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Toss brussel sprouts onto pan. Add garlic, bacon and oil. Season with salt and pepper. Stir to combine.
• Cook for 14-16 minutes until bacon is crisp and brussel sprouts are carmelized.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.

Roll into balls. Roll in sugar. Bake 6-7 minutes at 350 degrees F; put kiss on and bake 2 more minutes.