• Place the eggs in a pan and cover with water. Cook over medium high heat. Bring to a full boil and then allow them to boil for 10 minutes.
• Remove from the heat, pour off hot water and run cold water over the eggs. Cover with cold water and allow to stand for a few minutes until the eggs are cool enough to handle.
• Peel the shells off all the eggs and then cut the eggs in half lengthwise.
• Remove the yolk from the whites and place them in a bowl.
• Mash the yolks and then add the salad dressing, mustard, and chiles. Stir together until well blended.
• Season with salt and pepper to taste.
• Fill the center of the egg whites with the yolk mixture. Place the eggs in an airtight container and chill in the refrigerator for at least 2 hours.
• Place a cilantro leaf on each egg for garnish before serving if desired.

• Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
• 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 oven to 350º F.
• In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
• Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
• Bake uncovered for 1 hour. 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.

• Heat wine and add dried cherries. Set aside.
• Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise.
• Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat.
• Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting.
• Serve hot.

• Grease cake pan.
• Preheat oven to 425°.
• Beat 1/2 cup of milk, plain yogurt and 3 tablespoons of sugar in a medium bowl with a wire whisk until well blended.
• Stir in the baking mix and lemon zest just until combined.
• Spread evenly in the cake pan.
• Bake for 12-15 minutes or until the top is golden brown.
• Remove the cake from the pan and completely cool on a wire rack.
• Meanwhile, add the dry pudding mix to 3/4 cup of milk in a mixing bowl.
• Beat with a wire whisk until thickened, approximately 1-2 minutes.
• Fold in the non dairy whipped topping.
• Set aside in the refrigerator.
• Slice two pints of strawberries in half. Place half in a mixing bowl and reserve the other half for decorating.
• Mix in 1/3 cup of sugar with the strawberries and mash them with a potato masher until mostly mashed.
• Cut cake in half horizontally to make two layers.
• Place bottom layer on a cake plate and top with the mashed strawberries.
• Then top the strawberries with half of the whipped topping and pudding mixture.
• Cover with the top cake layer and spread with the remaining whipped topping and pudding mixture.
• Arrange halved strawberries on the top of the cake as desired.
• Sprinkle with sugar and add mint leaves for garnish if desired. Serve immediately.
• Store any leftovers in the refrigerator.

• Prepare cake according to package directions.
• Pour into 2 (9") greased and floured cake pans.
• Bake according to package directions. Cool completely.
• Toast coconut. To toast coconut, spread in even layer on baking sheet. Place on top rack of oven while cake is baking. Check after 2 minutes, stir around, bake another 2 minutes or until nicely browned. Let cool.
• Beat pudding, milk and coconut extract.
• Add softened cream cheese, beat well.
• Stir in crushed pineapple.
• Lay 1 round cake on serving platter. Spread 1/2 cup cream cheese mixture over top. Place 2nd cake on top. Spread 1/2 cup cream cheese mixture on top.
• Spread Cool Whip over entire cake.
• Sprinkle all over with toasted coconut.

Note: The coconut can be toasted ahead of time and frozen for up to 1 month.

Note: You will have leftover pudding mix. To use up the pudding mix, you can make a 9x13 lemon cake, spread pudding mixture over top, then Cool Whip, then coconut.

• In large container or bowl, mash bananas and add rest of ingredients, except ginger ale. Mix together.
• Place in batches in blender, blend until smooth.
• Put in large plastic container with cover.
• When all is blended and in container, place in freezer and allow to freeze.
• Remove from freezer at least 2 hours before serving. Length of time can depend on the temperature.
• Place banana mixture in punch bowl and add ginger ale to fill bowl. Should be very slushy.