1. Cook Bacon accordingly and crumble
2. Dice tomato to 1/2 in cubes
3. Mix Bacon, tomato, and all other ingredients in bowl.
4. Chill for 1-2 hours in refrigerator.
5. Serve on toast, bread, or your choice of crackers.

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

1. In a small bowl stir together mayo, lime juice, honey, cumin and chipotle chile pepper. In a large bowl combine cabbage, corn, sweet pepper, onion and cilantro. Pour mayo mixture over cabbage mixture.
2. Taste prior to serving as you may want to add more spices for a stronger result. Toss lightly to coat.

   Serve immediately or cover and chill up to 24 hours.

   ENJOY!

• 1 (2 to 3 pound) whole chicken
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup mayonnaise
• 2 tablespoons chopped fresh dill
• 1 cup seedless red grapes, sliced
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup sunflower seeds 
• 24 miniature croissants

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brush chicken with olive oil, salt and pepper. Wrap in foil and bake in the preheated oven 1 to 1 1/2 hours, until internal temperature has reached 160 degrees F (70 degrees C).
3. Remove chicken from heat. Cool, debone and chop.
4. In a large bowl, mix chicken, mayonnaise and dill. Gently fold in grapes, mandarin oranges and sunflower seeds
5. 
   Spread the mixture on miniature croissants. Cover and chill in the refrigerator until serving.

• 1 cubed cantelope
• 1 cubed watermelon
• 2 big bunches o' grapes
• 1 pt. strawberries
• 1pt. blueberries
• 1 pt. raspberries
• 4 oranges, peeled, cubed

1. Mix all ingredients together in smaller bowl
2. Mix 16oz cream cheese with large container of cool whip
3. Add in 2 tsp. orange zest
4. Serve fruit in bowls with large dollop of topping
   mm, mm good!

• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 (8 ounce) package sugar snap peas, trimmed
• 1 (8 ounce) package dry penne pasta
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
2. 
   Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
    

1. First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.
5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or re-heated, just like the real thing.

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

1. Preheat oven to 350F In large shallow roasting pan place half the onions in an even layer. Sprinkle with 1/4 tsp. salt; set aside. Fold chicken neck skin onto chicken back, secure with small skewer; tie legs to tail with kitchen string. Tie wings close to body or twist wing tips up and tuck under back of the chicken.
2. In small bowl combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. If desired, insert meat thermometer into center of inside thigh muscle. (Thermometers should not touch bone.) Loosely cover with foil.
3. Roast 1 hour. Remove foil. Add remaining onions to pan. Roast, uncovered, 30 minutes; cut strings on legs and wings. Roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink. (180F in thigh). Cover with foil. Let stand 15 minutes before carving. Serve chicken with roasted onions and chard leaves.
   
   PREP: 20 min. ROAST: 2 hr. OVEN: 350 M
   

1. Marinate brisket overnight wrapped in foil.Marinate in Liquid Smoke, Worcestershire sauce, onion salt, garlic salt, and BBQ sauce mix.Next day, cook brisket in a covered pan (i.e. roast turkey pan) at 250° for 8 hours, basting at regular intervals.Add additional BBQ sauce during final 30 minutes with foil open and lid off.Slice thin and enjoy y’all!
2. Possible sides:Tossed salad, coleslaw, French fries, potato salad, Bushes brand of maple bacon flavored baked beans, corn on the cob, soft dinner rolls, your favorite flavor of Blue Bell ice cream, Dr. Pepper, or your favorite adult beverage.
   
   Suggested sides: Tossed salad, crescent dinner rolls, milk or your favorite beverage.
   

1. Stir boiling water into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into 13x9-inch pan.
2. Refrigerate at least 3 hours or until firm.
3. Dip bottom of pan in warm water 15 seconds. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

1. Peel core and slice 6-7 medium apples and place them in a bowl. Add 2 tbsp lemon juice and 2 cups of sugar and mix well. (May also add the grated rind of 1 lemon if you wish) Let stand 10 minutes.
2. Cream together 1 cup shortening (I used butter flavor) and 2 eggs and add to apple mix. If you are using a sourdough starter, add 1/2 cup of it at this point. In a separate bowl, mix together 3 cups all purpose flour-2 tsp baking soda-1 tsp cinnamon & 1/2 tsp salt.
3. Add dry ingredients gradually to apples and make sure they are well mixed in.
4. You can also add 1 cup of chopped walnuts (remember, I used almonds along with the cardamom. You can also make this cake without the starter-it's just as scrumptious).
5. Grease and flour a 10" tube pan. Spread mix into pan and bake 350-375 degrees for about 1 hour until cake tester comes out clean/top springs back after a light touch. Cool on wire rack.

1. Position rack in lower third of oven and preheat to 400 degrees F. Line a baking sheet with a piece of parchment paper. Combine apples, jam and cornstarch in a medium bowl. Mix sugar and cinnamon in a seperate small bowl.
2. On a lightly floured surface, roll out puff pastry into an 8 x 12 inch rectangle. Cut pastry into 4 4-inch squares with a sharp knife or pizza cutter.
3. Spoon some apple mixture into center of each square, leaving a 1-inch border. Brush borders with beaten egg. Fold each square into a triangle and press edges with tines of a fork to seal (be sure to seal tightly). Using a sharp paring knife, cut 2 small steam vents in top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.
4. Bake until golden and puffed, about 20 minutes. Serve warm. PER SERVING: 388 Cal., 24 g Fat (6 g Sat.), 35 mg Chol., 1 g Fiber, 8 g Pro., 39 g Carb., 416 mg Sod.

1. Cream shortening and sugar
2. Stir in bananas and half of the buttermilk and eggs. Beat
3. Add sifted dry ingreds. Beat
4. Stir in rest of buttermilkPour in greased and floured round cake pans
5. Bake at 350 degrees for 30 to 35 minutes

• 1 1/4 cups white sugar
• 2/3 cup shortening
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 1/2 teaspoons orange zest
• 1 tablespoon orange juice
• 1/4 cup cinnamon red hot candies

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.

1. Mix oil, chocolate and granulated sugar. 
2. Blend in one egg at a time until well mixed. 
3. Add vanilla. 
4. Measure flour by dipping method or by sifting. 
5. Stir flour, baking powder and salt into mixture. 
6. Chill several hours or overnight. 
7. Heat oven to 350. 
8. Drop teaspoonfuls of dough into confectioner's sugar. 
9. Roll in sugar; shape into balls. 
10. Place 2" apart on greased baking sheet. 
11. Bake 10 to 12 minutes or until almost no imprint remians when touched lightly in center.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
2. In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
3. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

1. Cook ground beef and onion until meat is brown and onions tender; drain grease.Stir in green beans, tomato soup, salt, pepper, and water.< Turn mixture into a 1 ½ quart casserole dish.
2. In separate pan, boil potatoes until tender, about 20 minutes. Mash while hot; blend in egg. Cover meat mixture with an even layer of mashed potatoes.
3. Sprinkle evenly with cheese. Bake, uncovered, at 350° in oven for 25 to 30 minutes. Serves 4 to 6.
4. While serving, listen for sound of kid howling with delight! :)

1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
2. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
3. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.

1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

1. To prepare Dry Baking Mix: Stir or mix dry ingredients.
2. Cut in lard till mixture resembles fine meal.
3. To prepare cake: Cook dried apples in 4 cups water until tender. Drain and save juice. Measure 2 cups juice, adding water if needed.
4. Mix 1/4 cup sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly; pat or roll to a 12 x 18 inch rectangle. Sprinkle with apples.
5. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups of apple liquid into a large deep skillet.
6. Bring to a boil.
7. Gently lower apple slices into hot syrup.
8. Bake in a 375 degree F oven for 35-40 minutes.

10-12 servings  |  Prep Time:20 |  Cook Time:40 min

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

1. In a large bowl, beat the egg whites with the lemon juice;
2. add the powdered sugar one cup at a time until combined.
3. Spoon the frosting into a pastry bag and use to decorate cookies.
4. The mixture dries quickly, so always keep it tightly covered.(If the uncooked egg whites this recipe uses is a concern you may substitue pasteurized liquid egg whites.)

• 1 loaf of frozen bread dough, thawed, not risen
• 5 Tablespoons of butter or margarine, softened to room temperature
• 5 Tablespoons sugar
• 3 teaspoons cinnamon

Topping:

• 1 cup powdered sugar
• 1 Tablespoon milk

1. Preheat oven to 325 degrees F.; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
2. On a floured surgace, roll out remaining disk to about a 1/8 inch thickness. Cut out cookies with a 2 1/2 inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of the cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
3. Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
4. Spread 3/4 tsp jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp confectioners' sugar over cookies.
   Note: Be sure frozen dough is covered as it thaws so that it doesn’t get dried out.
   

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp sugar
• 1 tsp salt (optional)
• 1 cup cold unsalted butter, cut into 1/2 inch pieces
• 1/2 cup cold water
• 1 tbsp white vinegar

1. Mix dry ingredients, add in butter, water and vinegar
2. Mix well (if mixture still crumbles add tiny bits of water until able to shape)
3. Shape into ball
4. Wrap in plastic wrap
5. Refrigerate until ready to use. (Can be made ahead. Place wrapped dough in heavy-duty resealable plastic. You can even freeze for up to 2 months - if you do freeze, thaw in refrigerator for 5 hours before using.) - bd

• 16 Tbsp ( 2 sticks) unsalted butter, at room temperature
• 2/3 cup plus 3 Tbsp confectioners' sugar
• 1 large egg yolk
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 2/3 cup raspberry jam
  

1. Preheat oven to 325 degrees F.; line 2 baking sheets with parchment. Beat butter and 2/3 cup sugar until fluffy. Beat in egg yolk and vanilla, then flour and salt. Shape dough into 2 disks; wrap 1 in plastic and refrigerate.
2. On a floured surgace, roll out remaining disk to about a 1/8 inch thickness. Cut out cookies with a 2 1/2 inch heart-shaped cutter. Use a smaller heart cutter to cut a window out of half of the cookies. With a spatula, carefully transfer cookies to prepared baking sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies.
3. Bake cookies in batches until edges of cookies are just golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer cookies onto wire racks to let cool completely.
4. Spread 3/4 tsp jam over flat side of each cookie that doesn't have a window. Top with remaining cookies, flat side down, so that jam shows through windows. Carefully sift 3 Tbsp confectioners' sugar over cookies.

1. Heat oven to 350 degrees F.  Spray bottom and sides of 10 to 11 inch springform pan with no-stick cooking spray.  Combine muffin mix and butter in medium bowl; cut in butter with pastry blender or fork until mixture is crumbly.  Reserve 1 1/3 cups crumb mixture; place in refrigerator.  Press remaining crumbs in bottom and partially up sides of prepared pan.  Place pan on cookie sheet; bake 10 minutes.
2. Combine cream cheese, sugar, flour, egg and vanilla in large bowl.  Beat with electric mixer on medium high for 1 1/2 to 2 minutes or until creamy and smooth.
3. Spoon cream cheese mixture evenly over partially baked crust; spread gently.  Spoon pie filling evenly over cream cheese mixture.  Sprinkle with reserved crumbs and chopped walnuts.
4. Bake 40 to 45 minutes longer, or until light golden brown.  Cool about 30 minutes.   Chill 2 hours or overnight. 
5. To serve, remove sides from springform pan; place on serving plate.  Cut into wedges.  Store in refrigerator.

1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly. Stir in lightly beaten egg, vanilla and cream. Blend well. Chill dough for one hour for easier rolling.
4. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar.
5. Bake for 6 - 8 minutes, or until lightly brown.

1. In a small bowl, stir together the milk and confectioners sugar until smooth.
2. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additional corn syrup to thin slightly.
3. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.
4. Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat

• 1 cup margarine
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

1. In a large bowl, cream together the margarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the flour, baking powder, salt and nutmeg, stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
3. Bake in the preheated oven for 8 to 10 minutes, until cookies turn a very light brown. Remove from baking sheets to cool on wire racks..

1. Sift dry ingredients together. In another bowl. cream the butter, shortening and brown sugar. Mix in the eggs and molasses and combine well, then add the flour in batches until fully incorporated. Divide the dough into six parts and form into flat discs; wrap in plastic wrap and chill for at least 2 hours.
2. Preheat the oven to 350 degrees F. Roll the dough out to a thickness of 1/8 inch and cut out cookies, gathering and reusing scraps. Cook on greased cookie sheet for 8 to 10 minutes, transfer to a wire rack and cool. makes about 9 dozen 2 - 2 1/2 inch cookies.
   
   Can be used for gingerbread houses or tree ornaments. May be baked and frozen, tightly wrapped for up to 2 months; thaw overnight in the refrigerator before decorating.

1. set out on porch in full sun all day
2. bring inside and add sugar (or sweetner)
3. fill a chilled glass full of ice
4. enjoy!