Ingredients
1/4 cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Directions
1.Preheat oven to 350 degrees F (175 degrees C).

2.Mix the garlic powder, seasoned salt, onion powder, dried oregano,
salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of
one can of beer into the bottom of a 9x13-inch baking dish. Place the
open beer can in the center of the baking dish.

3.Rinse chicken under cold running water. Discard giblets and neck
from chicken; drain and pat dry. Fit whole chicken over the open beer
can with the legs on the bottom. With the breast of the chicken facing
you, use a paring knife to cut a small slit on each side and press the
tip of each wing into the slit to encourage even cooking.

(NAPSI)-If you've never made a custard, try this. It takes a classic French dessert and combines it with a staple of the Americas--the orange-fleshed sweet potato, domesticated in South America for at least 5,000 years.

If you can whisk the egg yolks into the hot cream without scrambling them--and you can--you'll open up a world of desserts: flans of Spanish heritage, pots de crème from France and many other tantalizing sweets.

Sweet Potato Crème Brûlée

1 large sweet potato, unpeeled

½ cup, plus 1 tablespoon, sugar

1 teaspoon vanilla extract

2 cups heavy cream

3 (10.5 ounce) cans condensed chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.

Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices.

1 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed and drained
2 cups prepared stuffing
Preheat oven to 350 degrees F (175 degrees).

Place green beans in a 9x13 inch glass pan.

Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.

1 pound lean ground beef
8 ounces macaroni
1/2 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
Preheat oven to 350 degrees 

Cook pasta in a large pot of boiling water until al dente. Drain.

In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown.

1 (8 ounce) package brownie mix
1 egg
3 tablespoons oil
1/2 cup mini semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup sugar
3 eggs
1 (21 ounce) can LUCKY LEAF® Cherry Pie Filling
Frozen whipped dessert topping, thawed

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray; set aside.

In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.

Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

1 gallon dry red wine

1/2 cup white sugar

1 (46 fluid ounce) can pineapple juice

1 (8 ounce) can pineapple chunks

1 orange, sliced into rounds

1 lime, sliced into rounds

In a large punch bowl combine red wine, sugar and pineapple juice. Mix in the pineapple chunks, orange slices and lime slices. Serve chilled.

8 potatoes, peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 eggs
salt and black pepper to taste
2 teaspoons vegetable oil
 
FILLING:
1/2 pound ground beef
1/2 onion, grated
1 pinch garlic salt
1 egg
1/4 cup bread crumbs

Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.

In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined. Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.

* 1 cup butter

* 2 tablespoons garlic salt

* 2 tablespoons paprika

* salt and pepper to taste

* 1 (12 fluid ounce) can beer

* 1 (4 pound) whole chicken

Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

* - 3/4 cup biscuit baking mix

* - 1/4 cup butter, softened

* - 1 cup grated Parmesan cheese

* - 1 (10 ounce) package chopped frozen broccoli, thawed...drained, can also substitute Spinach

* - 1 cup cubed cooked ham

* - 8 ounces shredded Cheddar cheese
 
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
 
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
 
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.