Begin by soaking beans in about 2 quarts of water for no less than 8 hours prior to cooking. After beans have soaked, drain and place in a large stock pot. Add to the pot ham hocks, vegetable stock and 5 cups of water (reserve the remaining water to counteract reduction later.) Bring to a boil and then reduce to a simmer. Simmer uncovered for about an hour and add onions, shallot, garlic and spices. Continue simmering for another hour and then remove ham hocks. Remember to check broth levels and add more water when liquid gets too low. Simmer for another half hour. Goes great with cornbread! Serves your family and your neighbors family.

Pre heat oven to 350 degrees F. Butter the bottom and sides of the 9 x 13 baking dish. Cook and drain the pasta; rinse. Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly. Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted. Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

PREP: Brush or mist with olive oil on each side of vegetable Salt and pepper to taste QUICK GRILLERS: (4-6 minutes, Lid Down on Low-Low/Med heat) Swiss Chard, other greens such as Kale Asparagus Portobello mushroom-sliced LONGER GRILLERS: (6-10 minutes, Lid Down on Low-Low/Med heat) Zucchini-sliced Peppers-sliced Eggplant-sliced Mushrooms (whole, or halved) Onions-Thick sliced Cabbage (quartered) LONGEST GRILLERS: 15-18 minutes, Lid Down on Low-Low/Med heat) Baby Potatoes Sweet Potatoes-1/4" slices Carrots Garlic Bulb Corn GRILLING VEGETABLES: Place vegetables on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), Grill vegetables following approx. grilling time on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is and how thick the whole vegetable is or cut veggie pieces are. Turn after 4 minutes. NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Servings: Varies in size of serving, but remember, 5 servings of fruits and vegetables are recommended for good health and these grilled veggies are good eating!

Pre-heat oven to 350 F. Begin by flattening the ends, halving the acorn squash, and removing the seeds. (Save the seeds for roasting! They are more delicious than pumpkin seeds!) Pour about one tablespoon of water onto a sheet pan and place squash upside down on pan. Roast for 30-45 minutes or until squash is soft. Meanwhile, in a medium pot, combine 1 blood orange (slightly mashed), quartered figs (remove stems), cubed nectarines, juice from one lemon, wine, water, sugar and corn syrup. Let mixture reduce over medium heat for 30-40 minutes or until it has reached a preserve-like consistency. Rest compote off heat until ready to use. Lightly toast walnuts in a small pan, no lubrication necessary. Let squash stand until cool enough to turn over. Spoon compote into squash cavity. Top with toasted walnut and place back into 350 F oven for an additional 15 minutes. Finely grate chocolate over the top. Serve warm. Enjoy!

In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.

Place the almond bark in a large microwave-safe bowl. Heat in the microwave on high for 1 minute; take out and stir. Heat again at 30 second intervals until the almond bark is completely melted; stir after each. Pour in the Golden Grahams and stir until the cereal is evenly coated with the almond bark. Pour the mixture out onto a surfaced lined with wax paper. Spread the almond bark coated cereal out on the wax paper, separating as much as possible. Allow the mixture to set until the almond bark has hardened completely. Store in an airtight container. Note: If you like the cereal to have a little thicker coating do not add the entire box of cereal. Start by adding all but 1 or 2 cups and then determine if you want to add the remaining cereal.

Melt the almond bark in the microwave in a microwave-safe bowl. Heat for 1 minute and stir. Continue to heat at 30 second intervals until almond bark is smooth and all melted. Be sure to stir after every 30 seconds. Line a work surface with waxed paper for placing the coated pretzels until set. Begin dipping the entire pretzel into the melted almond bark and then place it on the wax paper. Continue to dip pretzels until all the almond bark is used up. Be sure to place the coated pretzels in a single layer. Allow them to set until is completely set. Store in a sealed container or a resealable plastic bag.

Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.

Grease the bottom of the baking dish. Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl. Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle. Brush 1 tablespoon of melted butter over the dough. Sprinkle the nut mixture over the dough, leaving a half inch border around the edge. Starting at the long edge, roll the dough up in jelly roll fashion, forming a log. Pinch the seam to seal. Cut into 9 equal pieces. Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly. Cover the dish with plastic wrap. Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes. Bake in the center of the oven, uncovered, 25 minutes or until golden brown. Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy. When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture. Serve warm.

Beat the cream cheese, almond extract, lemon zest, and sugar in a small bowl until light and fluffy. Open one can of dough and separate to form 4 rectangles. Using your fingers, press the perforations together to create a solid rectangle. Roll each into a 7 x 4 inch rectangle. Spread each with 2 tablespoons of the cream cheese mixture to within 1/4 inch of the edges. Starting with the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and the remaining filling. Place all on a plate, cover with plastic wrap, and refrigerate. Chill for 30 minutes or until firm. Preheat oven to 350°F. Remove the rolls from the refrigerator and cut each into 4 slices. Place the slices 1/2 inch apart on an ungreased baking sheet. In a small bowl, combine egg whites with water and brush this mixture over the rolls. Bake 18 to 20 minutes or until light brown. While baking, combine the glaze ingredients. After baking, cool the rolls on a wire rack for 5 minutes. With waxed paper under the wire rack to catch the excess icing, drizzle the icing over the rolls and serve. Note: You can dust the rolls with powdered sugar if desired.

Line the baking pan with foil. Grease the foil with 1/2 tablespoon of butter and set the pan aside. Melt all the chocolate chips and 1 tablespoon of butter in a heavy saucepan over low heat. Cook and stir until chocolate and butter are melted and evenly blended. Remove from the heat and add the sweetened condensed milk and almond extract. Stir until all ingredients are blended together. Pour the fudge into the foil lined baking pan. Refrigerate uncovered until it is set. Remove the fudge from the pan by lifting it out with the foil. Cut into approximately 1 inch squares. Store in an airtight container in the refrigerator.

Preheat oven to 300°F. Grease and flour tube pan. Cream butter and sugar in mixer. Add eggs one at a time making sure each one is incorporated before adding the next. Add flour and cream alternately. Add vanilla and almond extracts. Sprinkle almonds on top. Place in the oven and bake for 90 minutes. Allow to cool in the pan for 30 - 40 minutes. Invert onto serving platter when cool. Serve as is or top with non-dairy whipped topping and garnish with almonds.

Heat oven to 350°. Beat together almond paste and sugar until blended, add butter and shortening and mix again until evenly combined. Gradually add egg white and extract, mixing well after each addition and scraping down the sides of the bowl. Add flour, mix just until blended. Transfer the dough to a cookie press or pastry bag fitted with a large star tip; pipe into desired shape onto a baking sheet. Bake at 350° for 8-10 minutes or until lightly brown. Remove to a wire rack and cool completely.

Preheat oven to 400°. Blend almond paste and 3 tablespoons of sugar in processor until finely chopped. Add cream cheese, egg yolk and vanilla. Blend until smooth. Unroll crust on baking sheet. Spread cream cheese filling over crust, leaving 1 1/2 inch border around edge. Arrange apricot quarters, rounded side down, in spoke pattern in two circles on top of filling. Fold dough border up and over the edge of the filling and apricots. Brush exposed apricots with warm jam. Sprinkle with 1 1/2 teaspoon sugar. (May brush outside crust with eggwhite.) Bake crostata until the crust is golden brown and the apricots are tender and slightly brown, 40-45 minutes. Place on wire rack to cool. Sprinkle with crushed amoretti cookies. Cool for 30 minutes. Serve warm or at room temperature. Cooks Note: This recipe is made with Archway Amoretti cookies (3 crushed). Almond paste can be found in the baking section of most grocery stores.

1. Preheat oven to 350°F. Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking. Pour into greased and floured 13x9-inch baking pan. 2. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. 3. Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract. Spread pineapple and pudding over cake. Frost with whipped topping. Refrigerate 1 hour or until ready to serve.Pineapple Rum Cake: Prepare as directed. Use 3 1/2 teaspoons McCormick® Imitation Rum Extract in place of the Imitation Coconut Extract, adding 3 teaspoons extract to cake and 1/2 teaspoon extract to pudding.

Preheat oven to 375. Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl. The sifting will improve the texture of the bread. Add the chopped jalapenos and cheddar cheese. Pour one can of beer into the mixing bowl and mix until blended. Pour mixture into a greased loaf pan. Pour melted butter over mixture. This will seem like too much butter, but do not remove any of it! Bake one hour or until golden brown. You might want to put a pan under the loaf in case it overflows the pan. Cool for 5-10 minutes. Remove from pan and cool an additional 10 minutes. Slice and enjoy!

PINEAPPLE CURD: Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour. CAKE: Bake cake according to package directions. When cooled, slice horizontal into 3 even layers. Take vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges. Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting. Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple. Press toasted coconut into sides and on top of cake.

Mix cake mix with water, oil, and eggs according to package directions. Pour batter into a 9" x 13" baking pan. Bake in a 350° F. oven for approximately 30 minutes or until the cake pulls away from the edges and a toothpick inserted into the center comes out clean. Cool on a wire rack for five minutes. Remove cake from pan and allow to cool completely. For frosting: mix powdered sugar, water, corn syrup, vanilla, and butter together until thick and creamy. When cake is cool, frost the entire cake with the frosting. Slice strawberries in half length wise and allow them to drain on a paper towels while you arrange the blueberries. Lay the fruit out on the cake into a flag pattern as shown.

Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture. Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F., about 3 to 4 minutes per side. Nutrition: Calories: 160 calories Protein: 16 grams Fat: 9 grams Sodium: 770 milligrams Cholesterol: 55 milligrams Saturated Fat: 3 grams Carbohydrates: 3 grams Fiber: 0 grams