• Salt and pepper chicken. Heat olive oil and butter in heavy pan (medium heat) and brown chicken, 4-5 minutes each side. Remove from pan and set aside.
• Add onion to pan and cook 2-3 minutes to soften. Add garlic and cook, stirring, for another minute. Add cider and cook, stirring occasionally to dissolve any browned bits, for 5- 10 minutes, until reduced by about half.
• While the cider reduces, peel potatoes, rutabagas and carrots. Cut into approximately 1 inch pieces.
• Add vegetables to cider. Salt and pepper very lightly. Arrange chicken on top, pouring over any juices from the chicken. Strew chopped herbs on top and cover snugly. If lid is loose, fit a layer of aluminum foil tightly over the pan; put lid on top of foil.
• Adjust heat to maintain a slow simmer and cook until chicken and vegetables are tender, about 45 minutes.
• Serve in shallow bowls with pan juices spooned over chicken and veggies.

• Prepare dressing by combining reserved pineapple juice, butter, sugar, and lemon juice in a small saucepan. Heat contents to boiling.
• Using a small bowl, combine cornstarch with water to make a smooth paste. Add the paste to the boiled mixture in the saucepan and cook until all ingredients are thick and smooth.
• Stir in poppyseeds, mayonnaise and yogurt into dressing ingredients, blending well. If desired, 1 cup of mayonnaise can be used instead of 1/2 cup of mayonnaise and 1/2 cup of yogurt.
• Place in refrigerator and chill until contents become firm and set up. This dressing can be made well ahead of salad and kept until ready to add to fruit.
• Prepare salad ingredients by chopping apples into small pieces. Slice grapes in half and then combine apples, pineapple chunks, grapes, and poppy seeds in large glass bowl.
• Add chilled dressing to fruit ingredients and stir in well. Place in refrigerator to chill until ready to serve.
• To keep crispy, add toasted almonds or pecans just prior to serving salad, stirring in well and placing some on top as garnish.

• Grease and flour pans.  Preheat oven to 325°F.
• Combine oil, sugar, and eggs and beat well.
• Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
• Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
• Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.

• Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
• Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
• Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.

• Butter outside of each slice of bread.
• Place 3 slices of bread, butter side down on panini pan.
• Top each with 1 slice of bacon, 3 basil leaves, 2 slices of mozzarella cheese.
• Sprinkle each with parmesan cheese, chopped sundried tomatoes then top with 2 slices of tomatoes.
• Top with bread slice, butter side up.
• Grill over medium heat, placing panini press on top. Grill for approximately 5-7 minutes until golden brown, turn and grill other side. Serve warm.

Heat remaining ingredients and bring to a boil; pour over pickles and let sit overnight.

Ready to eat the next day.

• Sauté the chopped bacon in small skillet over medium heat, when bacon is half cooked, add diced onions and garlic. Continue to sauté until bacon is cooked and onions transparent. Pour bacon mixture on paper towels to absorb grease. Set aside.
• In large mixing bowl combine all remaining ingredients. Mix slightly, don't over mix. Round each meatball in hands making about 1 - 1 1/2" round (depending on the size you want). Should be firm in shape but not packed tight. Place on cookie sheets sprayed with cooking spray and bake at 350 degrees for 15-20 minutes or until cooked through.
• Remove from cookie sheet and place in large mixing bowl, pour the rest of the Raspberry Chipotle Salsa over the meatballs (or to taste), mix gently.
• Serve in warming dish or serving platter. Can also be kept warm in slow cooker on low heat.

• Boil pasta according to package directions.
• Rinse under cool water, drain and place in a large serving bowl.
• Mix the remaining ingredients together with the exception of the parmesan cheese.
• Pour over the pasta and toss to combine.
• Sprinkle on the parmesan cheese.
• Serve immediately.
• Store leftovers covered in the refrigerator.

• Brown ground beef and onion together.
• Put in bottom of casserole dish.
• Pour dry Stove Top over meat.
• Mix soups and water together; pour over stuffing.
• Bake at 350 degrees for 30 minutes.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.

• Grease and flour a 9 x 13 cake pan. Preheat oven to 275 degrees F.
• Mix the mashed bananas and lemon juice together in a small bowl and set aside.
• In another bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl, cream the butter and sugar together.
• Beat eggs into the butter and sugar mixture one at a time. Beat in vanilla.
• Mix in the flour a little at a time, alternating with the buttermilk.
• Stir in the mashed bananas and then pour batter into the prepared cake pan.
• Bake for approximately 1 hour and 20 minutes. Start checking for doneness after about 1 hour by poking the center of the cake with a toothpick. When it comes out clean, the cake is done. Baking times may vary so check with a toothpick to be sure the cake is baked properly.

• Combine the cream cheese and butter in a mixing bowl and beat until well blended.
• Add in the powdered sugar and vanilla and beat until creamy smooth.
• If the consistency of the cream cheese frosting is too thin, add a little more powdered sugar, starting with one or two tablespoons at a time until it is the desired consistency.
• Spread frosting on the cake evenly.

• Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
• Stir in potatoes. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes.

• Mix together lettuce, cauliflower, onions, bacon bits and cheese in a large bowl.
• Combine dressing ingredients in bowl and mix until blended.
• Pour over lettuce mixture and toss well just before serving.

• Preheat oven to 375° F. Generously coat baking pan with cooking spray. Preheat baking pan in the oven while you are preparing ingredients.
• In a large mixing bowl, beat egg, milk and vinegar. Once those ingredients are well blended, add remaining ingredients and beat together with spoon until combined.
• Pour into prepared pan and bake about 25 to 30 minutes. Best when served hot and fresh.

• Heat cooking oil and brown chops.
• In a large slow cooker, layer sliced potatoes then onion, pour soup over and spread out.
• Layer cabbage, sliced apple, pork chops and sauerkraut on top.
• Salt and pepper to taste.
• Cook on low for 8 hours or high for 4-5 hours.

• In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
• While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
• Once the Jell-O begins to jell, stir in the prepared vegetables.
• Add the mayonnaise and stir until well mixed.
• Fold in the whipped topping.
• Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Preheat the oven to 375°F. Butter the bottom and sides of the baking dish.
• Place the sliced apples in the bottom of the baking dish and spread out evenly.
• Combine all the remaining ingredients together in another bowl and mix until well blended. The mixture should have a crumbly texture.
• Sprinkle the crumbly mixture evenly over the apples. Place in the oven and bake for 30 minutes or until apples are tender when poked and the topping is golden brown and crispy.
• Remove from the oven and serve while warm. Serve with a scoop of ice cream for an extra delicious treat.