Preparation:
Pat roast dry. Cover roast with salt and pepper. Place in slow cooker. Add chicken broth to cover half the roast, onions and spices. Cook on low for 8 hours. Remove pork from slow cooker and allow to rest/cool for 10-15 minutes. Shred meat by hand or with two forks. Makes great taco/burrito filling or can be eaten on its own.

Preparation:
Heat the oil in a large skillet or wok. Add the chicken and cook until lightly browned. Remove the chicken from the skillet and set aside. Add the remaining ingredients, to the skillet, heating over medium heat until well mixed and dissolved. Add chicken to the sauce in the skillet and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice with extra sauce as desired.

Adapted from Recipezaar.com.

Preparation:
Pour all ingredients in a blender. Blend. Serve in glasses rimmed with sugar and garnish as desired.

Adapted from Recipezaar.com.

Preparation:
Place the apricot jam, pineapple, and Dijon mustard in a blender or food processor. Blend/Process for about 15 seconds until sauce is well combined.

This sauce is great on grilled chicken and can be served on top of cream cheese with crackers as an appetizer.

Thanks go out to Dinners for a Year and Beyond for sharing this tasty recipe!

Topping
1 1/3 cups pizza sauce
3 cups shredded mozzarella cheese
your favorite pizza toppings

Preparation:
Place oven rack in lowest position and pre-heat oven to 200 degrees. While the oven heats, lightly grease a large bowl with cooking spray. Season 6 tbsp. olive oil with a good sprinkle (or two) of garlic powder and italian seasoning to taste. Coat two 9-inch cake pans each with 3 tablespoons of seasoned olive oil. Once the oven reaches the 200 degree temperature, turn it off.

In a small bowl, mix together milk, sugar, and 2 tablespoons olive oil. In standing mixer fitted with dough hook, mix flour, yeast, and salt. Turn mixer to low and slowly add milk mixture. Once dough starts to come together, increase speed to medium-low and continue to mix until dough is shiny and smooth (about 5 minutes). Place dough on lightly floured counter and gently shape into ball. Place in greased bowl. Cover the bowl with plastic wrap and place in the warm oven until dough doubles in size (about 30 minutes).

Place dough onto lightly floured counter and divide in two, and lightly roll each into a ball. Press or roll and shape each ball into 9-inch round and press into prepared cake pans. Cover again with plastic wrap and set in a warm spot until dough is puffy (about 20 minutes). In the meantime, pre-heat oven to 400 degrees.

Remove plastic wrap. Spoon 2/3 cup pizza sauce on each pizza, leaving a 1/2-inch border around the edges. Sprinkle each with 1 1/2 cups cheese and additional toppings of your choice. Bake until cheese is melted (about 20 minutes). Remove pizzas from the oven and let rest in pans for 5 minutes. Remove pizzas from pans and place on a cutting board. Cut each into 6-8 wedges.

Thanks go out to A Taste of Home Cooking for sharing this slightly adapted but very tasty recipe!

Preparation:
Lay each chicken breast out flat. Spread two wedges of cheese evenly over each chicken breast. Roll up and use toothpicks to seal. In a shallow bowl, mix the bread crumbs with a good sprinkle each of dried parsley and parmesan cheese. Spray each of the chicken rolls with cooking spray and dredge in the bread crumb mixture to cover. Place in a baking dish. Bake at 400 degrees for 15-20 minutes, then broil just until the crust is golden brown. Remove toothpicks before serving. Makes 4 servings.

Thanks go out to Macaroni and Cheesecake for sharing this slightly adapted but very tasty recipe!

Preparation:
Pour all ingredients except ice in a blender. Fill to the top with ice. Blend. Serve in glasses rimmed with sugar and garnished with a lime wedge.

Adapted from Cocktail.com.

Pumpkin Layer:
15 oz. canned pumpkin
12 oz. can evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Pecan Topping:
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, melted

Preparation:
Prepare and roll out your favorite single crust pie pastry and place in a 9-inch pie plate. Trim and crimp edges as you like, and set aside.

Cream Cheese Layer:
In a small mixing bowl, beat the cream cheese, granulated sugar, vanilla, and 1 slightly beaten egg with an electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.

Pumpkin Layer:
In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, granulated sugar, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Carefully pour over cream-cheese mixture.

To prevent overbrowning, cover edge of the pie with foil. Bake in a 350F oven for 25 minutes. Remove foil. Bake for 25 minutes more. Meanwhile, combine the pecans, flour, 2 tablespoons brown sugar, and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack. Refrigerate within 2 hours; cover for longer storage.

Thanks go out to How To Eat A Cupcake for sharing this tasty recipe!
Adapted from Better Homes and Gardens: New Baking Book

Preparation:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper, and fresh chopped rosemary (or chives or thyme or whatever herb you have available).

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Thanks go out to The Pioneer Woman for sharing this tasty recipe!

Preparation:
Combine lemon juice, sugar, and water in a 2 quart pitcher. Stir until well combined and sugar is dissolved. Serve over ice.

For a fruity twist, add some of your favorite flavor drink mix (the fruit puree/syrup kind meant for alcoholic beverages – strawberry daiquiri, peach, mango, etc.) to each glass before pouring lemonade. Stir to combine.