1. Preheat Oven to 350 Degrees.

Prepare the Ground Meat

1. Brown 2-3 pounds of Ground Meat and drain.
2. Add 2-3 packages of the Taco Seasoning to the cooked meat + HALF the water called for.
   

Prepare the Mashed Potatoes

1. Cut up and Boil the 8-10 medium-sized potatoes until tender (about 20 minutes), drain and mash.
2. Add Butter, Milk, Salt & Pepper to taste and mix thoroughly.
3. Spread the mashed potatoes evenly into the baking dish (like a pie crust, but thicker). Make thicker if your family loves potatoes!
   

Assembling the Dish

1. Add the Taco meat mixture to the top of the mashed potatoes.
   
2. Sprinkle the shredded cheese on top of the entire dish.
   
3. Bake uncovered for 30 minutes.
   

1. Preheat Oven to 375 degrees.
2. Line two cookie sheets with Parchment paper or Baking Mats. Set aside.
3. Gather your Ingredients.
   
4. Using a Handheld or Standard Food Mixer, combine the softened butter, oil and sugars (you can mix by hand, if desired) until well blended.
5. Add the eggs and Vanilla Extract (or any other flavor extract you wish) to the butter mixture and blend well.
   
6. In a separate bowl, combine the Flour, Baking Soda and Cream of Tartar and mix well.
7. Add the Flour Mixture to the Butter Mixture one cup at a time, being careful not to overmix.
   
8. Using a Small or Meduim sized scooper, drop the dough onto the prepared cookie sheets.
   
9. Bake for about 8-10 minutes…edges of cookies should be lightly browned.
10. Let cool completely on wire racks before adding any glaze or frosting.
    
11. I made a Powdered Sugar Lemon Icing (please see recipe below) and used it on half of the cookies for those family members who LOVE Lemon-flavored anything!
    

1. Gather all ingredients.
   Preheat oven to approximately 250 degrees (this is for keeping chicken warm while preparing the Dijon sauce).
   
   
2. In a large skillet, melt the butter.
3. Add the Chicken Breasts and cook over Medium to Medium-High heat for 20 minutes (10 minutes per side) until lightly browned.
   
4. Transfer Chicken to a warming dish and place in the preheated oven, leaving the drippings behind.
   
5. Add the Flour to the drippings in the large skillet and cook for about 1 minute, stirring constantly with a whisk.
6. Add the Chicken Broth and Half & Half to the flour mixture, stirring with the whisk over Medium-High heat until it thickens and begins to bubble.
   
7. Reduce heat to Medium and add the Dijon Mustard, mixing well with the whisk.
8. Return the Chicken to the skillet, cover and heat for approximately 10 minutes.
9. Add the Parsley just before serving.
   
10. Serve with your favorite side dish (I usually serve it with Rice and a steamed vegetable or salad).
    

1. Gather ingredients.
   
2. Preheat Oven to 350 degrees.
3. Prepare two loaf pans with oil or shortening and floured. Note: I used two different sizes of loaf pans and they were perfect for the amount of batter (one was 8.5″ x 4.5″ x 2.75″ and the other one was 9″ x 5″ x 2.75″)

Dry Ingredients

1. In a medium-sized bowl, combine the flour, baking powder and salt using a fork or whisk.

Wet Ingredients

1. In a large bowl, combine the sugar and lemon zest using a fork. Mix until it resembles wet sand.
   
2. Next, add the rest of the ingredients (eggs to the plain yogurt) one at a time, stirring with a fork after each addition until well mixed (I beat the eggs in a separate bowl before adding them to the mixture).
3. Add the dry ingredient mixture 1 cup at a time, mixing well after each cup.
4. Pour mixed batter into the prepared loaf pans (about 2/3 full).
   
5. Bake in the preheated oven for 35-45 minutes (cook time varies by oven and pan size) until top of loaf is a golden brown and toothpick comes out clean.
   
6. Let loaves cool completely (if you can wait!) before drizzling the glaze over the top. (Note: I opted to let each person add the glaze to their individual servings)
7. Enjoy plain, with glaze or vanilla ice cream!

Preparation

1. Gather all ingredients.
   
2. Trim, rinse and dry chicken breasts. Place them in a large ziploc baggie and set aside while you prepare the marinade.

Making the marinade

1. In a medium-sized bowl, combine the Melted Butter, Lemon Juice and Spices. Mix well.
   
2. Pour the marinade into the baggie with the chicken and seal well. Gently turn bag over several times to completely coat the chicken breasts with the marinade. Place the baggie in a large baking dish (the one you will be using to bake the chicken) and refrigerate for at least 2 hours (or overnight/the morning of, if you’re making it ahead of time).
   

Baking the Chicken

1. Preheat oven to 325 degrees.
2. While the oven is preheating, pull the marinated chicken out of the refrigerator and dump the entire contents into the large baking dish ~ Note: the butter in the marinade will have solidified…I just place these “chunks” of solidified butter onto the chicken breasts, so they will melt into the chicken while baking.
3. Bake for 40-45 minutes, uncovered.

1. In a small bowl, combine the mayonnaise, mustard and honey until well-blended. I add the mustard and honey 1 tablespoon at a time in order to get the desired consistency and flavor.
2. Refrigerate until ready to use.

1. In a small bowl, mix the sour cream and Sriracha (add 1 teaspoon at a time) until well blended.
2. Add water 1 teaspoon at a time until sauce reaches desired consistency.
3. Add a dash of salt and taste. If more salt is desired, add 1/4 teaspoon at a time.

Making the Meatballs

1. Preheat Oven to 350 degrees. Line a cookie sheet with a baking mat or parchment paper.
2. Gather all Ingredients.
   
3. In a large bowl, place the following ingredients: ground meat, bread crumbs, minced garlic, chopped parsley, egg, Parmesan Cheese, salt and pepper.
   {Please Note: I tripled this recipe, thus the reason why the photo shows 3 eggs and larger quantities of ingredients.}
   
4. Mix the meat ingredients together.
   
5. If making these for an entree, use a Medium-sized scoop to form 2″ meatballs (for an appetizer, use a small-sized scoop for 1″ meatballs).
   Place on the prepared cookie sheet, leaving a little room between each meatball to allow for even cooking/crisping.
   
6. Bake in preheated oven for 20-25 minutes until the meatballs are lightly golden and a little crisp.

Making the Sauce

1. In a medium-sized bowl, combine the Catsup, Brown Sugar, Liquid Smoke (I used Colgin brand, Natural Hickory flavored), Garlic Powder and Chopped Onion.
2. Pour the well-mixed sauce over the lightly-baked, crisp meatballs and spread evenly to coat all of the meatballs.
   {Please Note: I transferred the lightly-baked meatballs to a deep baking dish to allow room for the sauce}
   
3. Bake in the 350 degree oven for approximately 45 minutes, or until bubbly.
   

Making the Marinade

1. Gather ingredients.
   
2. Mix the sherry, soy sauce and garlic together and pour into a Large Ziploc baggie.
3. Add the trimmed and halved chicken breasts to the bag with the marinade, seal and marinate for 1 hour in refrigerator ( you can marinate for longer, if desired/needed).
   

Flouring the Chicken

1. In another Large Ziploc baggie, mix the flour, salt and pepper together.
2. Drain the marinated chicken, reserving the marinade in a medium-sized bowl, and put the chicken into the baggie with the flour mixture. Seal bag and coat the chicken well with the flour.
   

Cooking the Chicken

1. In a large skillet, heat the oil over medium to medium-high heat – I usually start with the temperature at medium-high and then lower it a little as the chicken starts browning.
2. Add the well-floured chicken to the heated oil.
   
3. Cook for 10 minutes on one side and then carfully turn over to cook the other side for 10 minutes.
   
4. While the chicken is browning, add the honey to the reserved marinade and mix well until honey is dissolved.
5. Once the chicken is browned on both sides, pour the marinade over the chicken and reduce temperature to low. Cover and simmer for about 15 minutes.