Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

• Preheat oven to 425° F.
• Wash potatoes and cut in half, do not peel.
• In a bowl, combine oil, garlic, and rosemary. Toss potatoes in oil mixture until coated. Pour all ingredients into jelly roll pan, making sure excess oil and herbs are transferred to baking pan. Sprinkle with salt, pepper, and herbs.
• Bake in hot oven for 40-45 minutes, or until potatoes are golden brown. Stir once while baking.
• Serve warm or at room temperature.

Place cauliflower in a shallow ungreased baking dish.

Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.

Top with cheese and bake 5 more minutes.

• 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.

• Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
• Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.

• Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
• Pour into cooled crust and refrigerate until well chilled.
• Serve with the fresh blueberry topping.

• Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
• In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
• Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
• Allow topping to cool and then serve over the cheesecake.

Spray a grill rack with nonstick spray and grill burgers over medium-high heat until a thermometer inserted in the center of each burger registers 165°F, 7-8 minutes on each side.

VARIATION: For a slight variation, you can substitute ricotta cheese for the zucchini.

Sprinkle with seasoning, toss with dressing.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

Cook pasta according to package directions; drain.

Add olives, if desired, and tomato products to beef and vegetables. Add cooked noodles and stir until combined.

Bake at 350° for 25 minutes.

Sprinkle with Parmesan cheese when serving.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat oven to 400° F.
• Cut French bread in half lengthwise.
• Mix mayonnaise and cheese and spread over both halves of bread.
• Bake 10-12 minutes or until cheese is melted.
• Slice and serve.

• Add chicken and salt to 3 cups boiling water. Simmer until tender, approximately 30 minutes.
• Remove meat from bones and cut into small pieces. Reserve broth. You can cool broth and remove fat, if needed.
• In a skillet, heat oil and saute onion and garlic until tender.
• Add chicken, onion mixture, cumin, beans and chilies into broth and heat through.
• Serve with cilantro, shredded cheese and crushed chips on top.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.

Bake 350° about 10-12 minutes depending on your oven.

Take out of the oven when they just start browning. Do not bake too long!

NOTE: Don't substitute...Use white Crisco. Use Old Fashioned Oatmeal. Don't forget to add the 1/4 cup water and don't chop the nuts too much!

• Break the pasta into thirds. Cook according to the instructions on the package. Rinse with cold water and drain.
• Chop the green peppers and cucumbers. Slice the pepperoni into quarters. Combine the green peppers, cucumbers, black olives, and pepperoni in a large bowl.
• Add the pasta to the vegetables, pour in the Italian dressing, and toss to mix well.
• Reserve a little Parmesan cheese to sprinkle on top and then add the rest of the cheese to the pasta and vegetables. Toss lightly to distribute and then sprinkle the top with the reserved cheese.

Spread 1 tablespoon of cream cheese in each pita half, if desired.

Combine oil, salt and black pepper. Brush both sides of each bread half with oil mixture. Place bread halves on grill. Grill, uncovered, 1 1/2 - 2 minutes on each side or until lightly browned.

Cut bread halves into wedges.

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

• In a small bowl, combine taco sauce, water, half of the package of taco seasoning mix and chili powder; Stir until combined; set aside.
• In another bowl, mix refried beans and salsa; set aside.
• In a large skillet, cook ground beef and onion until evenly brown; drain. Season with the remaining taco seasoning and remaining water. Simmer a few minutes, then remove from heat.
• Preheat oven to 400 degrees F.
• Spread a layer of the bean mixture on the pizza crust, then a layer of the taco sauce mixture. Sprinkle with seasoned beef. Top with cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven.
• Top with lettuce and any additional toppings you prefer.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

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

• 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 large bowl, combine corn, milk, 1 cup cracker crumbs, eggs and salt. Pour into prepared pan. Dot with butter and sprinkle with remaining cracker crumbs on top.

Bake for 45-60 minutes.

Toss together vegetables and refrigerate.
• Make dressing and refrigerate overnight.
• Next day mix the vegetables and dressing together; sprinkle with fresh Parmesan.
• Optional red & green pepper, green onion, or bacon.
• Note: The finer the vegetables are cut the better the taste.

• Bake cake according to the directions on the box.
• Use a 9 x 13 pan.
• While cake is warm poke holes in it all over, drizzle the sweetened condensed milk over the cake, and then pour the caramel topping over it all.
• Allow the cake to cool and then spread whip cream over the cake and top with crushed candy bar.