• Preheat oven to 425° F.
• Mix apricots, nuts, olive oil, lemon zest, salt, pepper, parsley and garlic. Set aside.
• Cut 6 or 7 pieces of string, each long enough to encircle the rolled-up meat, plus a bit extra to tie. Lay the string pieces out, an inch or so apart. Spread the meat on top of the string, with the interior facing up. Salt meat lightly, then spread apricot mixture over, stopping about an inch from each edge. Roll the meat into a snug cylinder, tucking in any loose ends. Tie each string securely and put meat in roasting pan.
• Roast for 20 - 25 minutes, then turn the oven down to 325° F., pour the wine and broth or water into the roasting pan and roast to desired doneness (another 30 - 60 minutes, depending on size and desired doneness). Use a sharp thin knife to cut into the meat to check doneness.
• Remove from oven, tent loosely with foil, and let rest 15 - 20 minutes. Remove strings and carve into thick slices. To use pan juices as a sauce, spoon off any excess fat, correct the seasoning and pass in a small pitcher or bowl.

• Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes.
• Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on the prepared pans. Salt lightly and place in preheated oven.
• Turn once, after 20 to 25 minutes (pull pan out of oven to do this) and continue roasting until done, a total of about 45 minutes. Vegetables can be roasted at a lower temperature for a longer time, if  necessary to accomodate other food being roasted. 

• 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.

• Pour melted butter into a small bowl, add graham cracker crumbs, and stir until moistened. Press mixture into an 8"x 8" baking dish.
• In a medium bowl, combine the marshmallow, liqueurs (or extracts) and food coloring. Whip until fluffy.
• In a different bowl, whip the whipping cream. Fold into the marshmallow mixture. Pour over crust; sprinkle with remaining crumbs and freeze for 8 hours or overnight.
• Cut dessert into squares to serve. Garnish with whipped cream, if desired.
• *Can easily be doubled.

• Trim any large bits of fat from the meat. Peel carrots and cut into 1/2 inch rounds. Dice onion; slice celery crosswise.  Add all ingredients to slow cooker and mix thoroughly. Set temperature control to high ( 5 to 6 hours cooking time) or low (10 to 12 hours cooking time). In general, avoid removing cover while cooking (this can add to the required time), although  brief checking to determine the state of doneness near the end of cooking  time is ok.
• When done (meat and vegetables are tender), correct seasoning.  Remove bay leaves.

Served with a green salad, crusty bread and a hearty red wine, this is a very satisfying supper dish.

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper or silpat.
• In a large bowl stir together the flour, cornmeal, baking soda, baking powder and salt.
• Mix in the butter chunks with a fork or pastry blender until the dough resembles coarse meal.
• Stir in the cheese and add the buttermilk.
• Stir with a fork until all is incorporated and combined.
• Place on a floured surface and roll out into a 1/2 inch thick circle.
• Cut dough with a biscuit cutter or a glass with a 2 inch circumference.
• Place discs on the baking sheet.
• Form the remaining dough into another 1/2 inch thick circle.
• Cut out 4 more biscuits.
• Bake until light golden brown, approximately 10-12 minutes.
• Serve warm.

• Beat shortening until smooth, then add the sugar and baking powder. Mix until combined.
• Add the egg and almond extract until blended together.
• Add flour and salt. You may have to mix this by hand if the dough is too firm for a mixer.
• Divide dough into different containers and add food coloring as desired to each.
• Mix until all of the color is incorporated.
• Place dough into a cookie press with whatever tip is desired.
• Press cookies out, spaced evenly, onto an ungreased baking sheet.
• Bake in a 375° oven for 8 to 10 minutes.
• Bake them until firm on the edges but not browned.

Brown ground beef; drain.

Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.

Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.

Top with salsa, if desired.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.

• Cream together cream cheese, 1 cup sugar and vanilla.
• 1st layer - In 9x13 pan spread 1 can of the crescent rolls on the bottom.
• 2nd layer - Spread cream cheese/sugar/vanilla on top of rolls.
• 3rd layer - Spread 1 can crescent rolls on top of cream cheese/sugar.
• Melt butter with remaining 1/2 cup sugar and pour on top of rolls. Sprinkle cinnamon over all.
• Bake approx. 25 - 30 minutes in 350° oven.

• Preheat oven to 350°.
• Lightly coat the entire inside of the baking dish.
• In a large bowl, combine the three cans of soup with the chicken broth and rice. Stir until blended.
• Spread this mixture in the bottom of the baking dish.
• Place raw chicken on top of the rice.
• Sprinkle dried onion soup mix over top of the entire casserole.
• Cover tightly with foil and bake for one hour.
• Uncover and bake an additional hour.

• Cut 1/2 an orange in thin slices.
• Pour applecider and cranberry juice together in a pan.
• Heat over medium heat, but do not allow to boil.
• Add orange slices and 1-2 tablespoons of whole cloves.
• Let simmer for 10-14 minutes.
• Serve warm with cinamonn sticks to garnish if desired.

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.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

• Preheat oven to 350°F. 
• Lightly grease a 9"x5" loaf pan.  In a large bowl, combine ground beef, egg, oatmeal, chopped onion, and seasonings. Form mixture into a loaf and place in the prepared pan. Cover top of uncooked meat loaf with ketchup mixture.
• Bake 1½ hours. Remove from oven, slice, and serve.

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.

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.

• Combine butter, sugar, and eggs in a medium saucepan. Cook to a rolling boil, remove from heat and allow to cool.
• When mixture has cooled, add the graham cracker crumbs, coconut, vanilla, and marshmallows. Stir until ingredients are well mixed.
• Press into a 9" x 9" or 7" x 10" pan. Cut into small squares and serve.