Wash the chicken and pat dry. Season well inside and out with the salt and pepper.

In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.

Remove from the oven and let rest for 10 minutes before carving.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
• Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
• Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
• Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
• Spread the cream cheese mixture evenly over the cooled crust.
• Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
• Spread the pudding mixture evenly on top of the cream cheese layer.
• Spread the remaining whipped topping over the pudding.
• Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
• Refrigerate until chilled. Serve and enjoy!
• This dessert keeps well when stored properly in the refrigerator.

• Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
• Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
• Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
• Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 - 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

• 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.

• In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
• Incorporate the dry ingredients into the batter in the large mixing bowl.
• Pour into a greased and floured 10x15 baking pan and bake in a 350° F pre-heated oven for 25 minutes or until a tooth pick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely before frosting them.

• Mix the cream cheese, butter, milk and vanilla together with a mixer in a small mixing bowl.
• Slowly add the powdered sugar until the frosting reaches the right consistency to spread and hold.
• Frost the pumpkin bars and allow to sit for one hour.
• Slice and serve.

• 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, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
• Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
• Serve remaining glaze with ham.
  
  Tip: Baste ham with pan drippings while glazing.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• 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.

• Dissolve jello in hot water.
• Add ice cream.
• When cool, add remaining ingredients. Refrigerate until ready to serve.

• Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
• In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
• Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
• Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.

Add cream cheese, taco seasoning, 1 cup cheese and water to hamburger. Warm mixture until cheese is melted.

Meanwhile, boil jumbo pasta shells. When finished, run under cold water.

Pour jar of salsa in the bottom of a casserole dish.

Fill pasta shells with meat mixture and place in dish. Cover and cook for 30 minutes at 350. With 5 minutes left, uncover and sprinkle remaining shredded cheese over shells. Cook until cheese melts.

• Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
• Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
• Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
• Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

In a small saucepan, saute butter and carrots until slightly softened. Add peas, chicken, soup and broth.

Place in bottom crust. Top with 2nd crust, seal and vent crust. Bake at 400° until lightly browned, approximately 30-35 minutes.

• Prepare Creamette Rings according to package directions. Drain.
• Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
• Blend into cooked rings. Chill 1 hour.
• Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
• Chill before serving. 6-8 servings.

• Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
• Microwave for 2-3 minutes or until the chocolate is melted.
• Stir to combine completely.
• Allow to cool.
• Whip the cream in a small mixing bowl until stiff peaks form.
• Slowly add the chocolate mixture to the cream, whipping as you go.
• Chill in the refrigerator for 1/2 hour.
• Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
• Stir until combined.
• Microwave until hot, not boiling, and stir.
• Top with mini marshmallows if desired.
• The chocolate mixture can be refrigerated for up to one week in a covered container.

• Cook bacon in large non stick skillet on medium heat until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add onion and potatoes to skillet, cover. Cook on medium high heat 14 minutes or until potatoes are browned, stirring occasionally. Stir in cheese.
• Make 6 small wells in potato mixture, fill each well with one egg.
• Top with bacon and cook covered 3 or 4 minutes or until eggs are cooked to your liking. Let stand one minute.

In a large bowl, combine muffin mix, cheese, egg and milk; mix with fork until just combined.

Spoon muffin mix into prepared muffin cups. Lay a half of a slice of bacon over the top of each muffin, tucking ends into batter.

Bake for 15-20 minutes until golden brown.

Serve with maple syrup, if desired.

• Thaw orange juice just enough to be able to remove it from the can.
• Place in a blender with all other ingredients.
• Blend ingredients just until mixed.
• Serve immediately.

30 minutes before serving, add mushrooms and wine or broth.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
• Spread caramel sauce over top. Spread cool whip over this.
• Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
• Put in freezer for at least 2 hours before serving.