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.
Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.
Cut into slices and serve.
Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.
To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.
In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.
Add beans, salt and pepper; heat through.
Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.
For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.
Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.
While biscuits are baking, melt the butter in a pan and stir in garlic powder.
Once the biscuits are done brush the tops with the butter mixture.
Stir in carrots and onion, simmer 10 more minutes.
Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.
Combine flour, baking soda, salt in small bowl and set aside.
Cream butter, brown sugar, white sugar in a bowl, mix well, add vanilla and egg, beat well, gradually add flour mixture then stir in chocolate chips.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 9-12 minutes.
Place bread pieces in buttered 9x13 inch baking dish.
Cover and let rise until doubles, approximately 1 hour.
Bake 30 minutes at 350 degrees F.
In a medium bowl combine remaining ingredients. Cover ribs with sauce. Cover.
Bake for 3 hours at 350 degrees F or 6-8 hours on low in the slow cooker.
Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.
Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.