1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.

• Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
• In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
• Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
  
  Serves 6 as a main entree; serves approximately 12 as a side dish.

For filling, in a medium microwavable bowl, microwave chocolate chips, milk and peppermint extract uncovered for 30-40 seconds; stirring until melted and smooth. Set aside.

In large bowl, beat cake mix, sour cream, oil and eggs with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly. Bake for 15 minutes.

Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42-47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center.

Cool in pan 15 minutes.

Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, approximately 1 1/2 hours.

For frosting, in a medium saucepan, add butter, milk and sugar. Bring to boil and boil for 30 seconds. Remove from heat and add chocolate chips, stirring constantly until melted. Pour immediately over top of cake and garnish with crushed peppermint candies.

• Melt the butter in a large skillet over medium heat; Saute the shallots, celery and potato until vegetables are tender.
• Pour half-and-half into a large pot over medium-high heat. Add the vegetable mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
• Ladle into bowls and garnish with parsley and paprika, if desired. Serve with your favorite oyster cracker.

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Preheat oven to 350 degrees.
• In a 1 quart mixing bowl, cut butter into chunks. Add brown sugar and flour; mix at medium speed, scraping sides of bowl often until well mixed (about 1 minute).
• Reserve 1/2 cup crumb mixture for topping; press remaining crumb mixture into 8 inch square baking pan.
• Bake near center of oven for 10 to 12 minutes.
• Prepare filling by beating the cream cheese, sugar, egg, and lemon juice together until smooth.
• Add the cherries and beat just long enough to mix in.
• Spread filling over crust; sprinkle with remaining crumb mixture.
• Continue baking for 18 to 20 minutes or until filling is set and top lightly browned.
• Cool. Store in refrigerator.

Layer ingredients as listed and cook for 1 1/2 hours.

Stir and drop by teaspoonfuls onto wax paper; Cool.

• Preheat the oven to 325 degrees F.
• Spread the chopped cherries out on paper towels to allow the juice to drain.
• Chop 4 oz. of the almond bark into small chunks.
• In a large bowl, whisk the flour and sugar together. Add the cold butter and cut in with a pastry blender until the mixture forms fine crumbs.
• Stir in the chopped cherries and almond bark pieces until evenly distributed.
• Add the almond extract and food coloring; stir into mixture. Don't worry about the food coloring getting all mixed evenly. The cookies will have a red and white swirled coloring to them when baked.
• Form the dough into a big ball (or two smaller balls) with your hands.
• Take a scoop of dough and make a ball approximately 3/4 to 1 inch in size. Place on the cookie sheet and then flatten with the bottom of a glass that has been dunked in white sugar.
• Bake in preheated oven for 10 to 12 minutes. Cookies should be firm in the center.
• Remove from the cooking sheet and place on a cooling rack. Once all the cookies are baked and cooled, lay them out on some waxed paper.
• Place the remaining 4 oz. of almond bark and shortening in a small microwave safe bowl and cook in the microwave on high for 30 seconds. Take out and stir. If not all melted, return to the microwave and cook another 30 seconds.
• Pour melted almond bark in a small sealable bag. Trim off just a small corner of the bag and drizzle the almond bark over the cookies.
• After the almond bark has been drizzled over all the cookies allow them to set until it firms up. If using red sugar for decorating, sprinkle it over the cookies before the almond bark sets.
• Store cookies in an air-tight container with waxed paper between layers.

• Preheat oven to 325°F.
• Rub pork roast with a light coat of oil and season to taste with salt, pepper and minced garlic. Cover the tops of the bones with foil to prevent excessive browning.
• Place roast on a rack in a shallow roasting pan, bone end up. Roast uncovered 2-3 hours or until meat thermometer registers 160°.
• Remove from oven and cover with foil, letting it sit 10 minutes while it continues to cook.
• To serve, remove the foil at the tips of the ribs and decorate with crab apples or paper frills, if desired.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

Mix together dressing ingredients. Pour over salad when ready to serve.

• Prepare and bake the cake in two 9-inch cake pans as instructed on the package.
• Cool for 10 minutes in the pans and then turn out onto a cooling rack, top side down; cool completely.
• Once cooled, place the clean cake pans over the layers and turn them back into the pans so they are top side up. Poke the cakes with a large fork (such as a meat fork) in half inch intervals all over both layers.
• Mix one cup of boil water and the strawberry gelatin mix in a small bowl; stir for approximately 2 minutes until the gelatin dissolves.
• Leaving the cake layers in the pan, carefully pour the strawberry gelatin mixture evenly over one of the cake layers, trying to pour in the holes as much as possible.
• Repeat this process with the lime gelatin and the second layer of cake.
• Cover the layers lightly with waxed paper and place in the refrigerator for at least 3 hours to allow the gelatin mixture to set.
• Just before you are ready to assemble the layers, prepare the frosting. Pour the milk, pudding mix, and powdered sugar in a mixing bowl.
• Using a wire whisk, beat the mixture for approximately 2 minutes; carefully fold in the Cool Whip.
• Unmold layers by placing the pans in hot water to loosen the cake. Turn out the red layer and place on a cake plate.
• Spread a 1/4-inch layer of frosting over the first layer. Turn out the 2nd layer and place on the first layer.
• Spread the remaining frosting evenly on the top and sides of the cake. Finish the frosting with desired decorative design. If desired, decorate the top of the cake with Christmas sprinkles.
• Place in the refrigerator to chill for approximately 1 hour before serving.

Cook spaghetti according to package; drain.

Stir together cooked spaghetti, butter, Parmesan and eggs. Spoon the mixture into prepared pan. Press the mixture on bottom and sides to form a crust. Bake 10 minutes.

Meanwhile, brown beef in a skillet; drain fat. Stir in onion, green pepper, tomatoes, tomato paste, sugar, oregano and garlic powder.

Spread the cottage cheese on the spaghetti and then spread on the meat mixture. Bake 30 minutes.

Sprinkle mozzarella on top and bake 5 more minutes.

Cool 10 minutes.

Cut in pie wedges and serve.

VARIATION: Skip the layering and mix in large bowl and pour into pan to bake.

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.

• 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.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.

Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

• Cook lasagna noodles according to package directions; drain and set aside.
• Cook meat and crumble into large pieces. Stir in sauce and water - simmer for 5 minutes.
• In a small bowl combine ricotta (or cottage cheese), parmesan, parsley, salt and pepper.
• Grease baking dish and preheat oven to 375 degrees F.
• Arrange layers in greased baking with half of each in the following order: lasagna noodles, cheese mixture, mozzarella, and meat sauce.
• Repeat layers in the same order.
• Sprinkle cheddar cheese on top.
• Bake at 375 degrees F. for 30 to 35 minutes. Remove from oven allow to stand for 10 minutes before serving.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

Add the onions, celery, green pepper, and tomatoes.

Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on LOW for 5-6 hours.

Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on HIGH for 30 minutes or until thickened.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

Pour into a greased 2 quart casserole dish.

Top with reserved cheese.

Bake at 350 for 25-30 minutes.

• Preheat the oven to 350° F.
• Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan.
• Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly.
• Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine.
• Bring mixture to a boil, stirring continuously.
• Pour this mixture over the crust and spread out evenly.
• Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer.
• Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted.
• Remove from the oven and place on a cooling rack.
• Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.