Ingredients:

• 1 English cucumber
• 2 stalks celery
• 3 carrots
• 2 Golden Beets (boiled until "softer" but not mushy)
• 1 cup mayonnaise
• 2 teaspoons balsamic vinegar
• 2 tablespoons ketchup
• 1/2 teaspoon Dijon mustard

Directions:

1. Wash, dry and peel all vegetables.
2. Cut all the vegetables into thin matchstick size pieces.
3. Combine the liquid ingredients and mix well.
4. Toss the dressing with the salad vegetables and refrigerate for at least 1 hour.

Ingredients:

• 1-3/4 cups finely crushed graham crackers
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3  8-ounce packages cream cheese
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 2 eggs
• 1 egg yolk
• 1/4  cup milk
• Seedless red raspberry preserves
• 1/4  cup finely chopped walnuts

Directions:

1. For crust, in a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon.
2. Stir in butter.
3. If desired, reserve 1/4 cup for topping.
4. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.
5. For filling, soften cream cheese.
6. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined.
7. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat).
8. Stir in milk.
9. Pour filling into crust-lined pan.
10. If desired, top with reserved crumbs.
11. Place on a shallow baking pan.
12. Bake in a 375°F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.
13. Cool in the pan on a wire rack for 15 minutes.
14. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more.
15. Remove the sides of the pan; cool cheesecake completely.
16. Cover and chill at least 4 hours before serving.
17. Top cheesecake with seedless red raspberry preserves.

Ingredients:

• 1/2  cup water
• 2 cups diced peeled potatoes
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 teaspoon salt
• 1/4  teaspoon pepper
• 1/3  teaspoon ground cumin
• 2 cups frozen or canned corn
• 1 cup Mild Cheddar Shredded Cheese
• 1-1/2  cups milk

Directions:

1. In a saucepan, combine the water, potatoes, carrots, celery, salt and pepper.
2. Cover and simmer for 10 minutes.
3. Add corn and simmer for 5 minutes.
4. Add 2/3 cup cheese and milk, stirring until cheese is melted and chowder is heated through.
5. Top servings with remaining cheese.

Ingredients:

• 1 ounce instant hot chocolate mix
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon sweetened condensed milk
• 1 cup boiling water

Directions:

1. In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk.
2. Stir in boiling water.

Ingredients:

• 2 cups heavy cream
• 5 egg yolks
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 cup of light brown sugar

Directions:

1. Preheat oven to 275°F.
2. Whisk the cream, egg yolks, sugar and vanilla extract together in a bowl.
3. Mix it all up until it gets nice and creamy.
4. Pour this mixture into ramekins (those little ceramic dishes).
5. Place the ramekins in a baking pan.
6. Fill the baking pan with hot water, about halfway up the sides of the ramekins.
7. Place the pan with the ramekins in the oven for 45 minutes to an hour or so.
8. After 45 minutes or so check them every ten minutes.
9. You'll know they're done when you can stick a knife in one and it comes out clean.
10. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
11. Then put them in the refrigerator and let them chill overnight.
12. Sprinkle a thin layer of the light brown sugar on the top of each.
13. Now torch it! (Or, if you don't have a torch, you can put them under the broiler for a minute or so.)

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 cup strong brewed coffee
• 1 cup soft bread crumbs

Directions:

1. Combine sugar, vinegar, mustard and coffee in a bowl.
2. Stir with a fork until sugar dissolves.
3. Stir in bread crumbs.
4. Spread glaze evenly over ham during final 30 minutes of cooking.

Ingredients:

• 2/3 cup butter or margarine
• 1/3 cup Cocoa
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 unbaked 9-inch pie crust
• 2 bananas, peeled and thinly sliced
• Ice cream, any flavor
• Whipped topping

Directions:

1. Heat oven to 350°F.
2. Melt butter in medium saucepan over low heat.
3. Add cocoa; stir until smooth.
4. Remove from heat.
5. Stir together eggs, milk and vanilla.
6. Add egg mixture to cocoa mixture; stir with whisk until smooth and slightly thickened.
7. Add brown sugar, granulated sugar, flour and salt to cocoa mixture; stir with whisk until smooth.
8. Pour mixture into unbaked crust.
9. Bake 30 to 35 minutes until edges are set (center will be soft).
10. Cool about 2 hours.
11. Just before serving, garnish each serving with banana slices, ice cream and whipped topping.
12. 8 servings.

Ingredients:

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions:

1. Place bacon in a large, deep skillet.
2. Cook over medium high heat, turning frequently, until evenly browned.
3. Drain, crumble and set aside.
4. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper.
5. Blend until smooth.
6. Season the dressing with salt.
7. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl.
8. Toss with dressing and serve immediately.