• Preheat oven: Preheat the oven to 350 degrees F (175 degrees C).
• Place the squash cut side down into a baking dish.
• Pour water into the dish to about 1/4 inch deep.
• Bake: Bake in the preheated oven until the squash pierces easily with a fork, about 30 minutes.
• Prepare lime butter: Meanwhile, blend the butter with the lime juice and chili powder in a small bowl.
• Mix in the lime zest, if desired.
• Season to taste with salt and pepper.

Serve:

• Spoon the butter mixture into the cooked squash, and serve immediately.

• Prepare the pudding in a large bowl using 1 1/2 cups of milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended.
• Refrigerate until chilled and serve.

• Preheat the oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder, and salt; set aside.
• In a medium bowl, cream the butter and sugar together until fluffy.
• Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut-sized balls.
• Place them on unprepared cookie sheets 1 1/2 inches apart.
• Flatten cookies slightly.
• Bake for 15 to 20 minutes, until light golden brown.
• Remove from sheets to cool on racks.

• Whisk flour, baking powder, and salt together in a bowl.
• Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until the mixture is smooth.
• Mix the butter mixture into the flour mixture and form dough into a ball.
• Wrap the ball with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll the dough onto a lightly floured surface and cut into shapes using cookie cutters.
• Arrange cookies on a baking sheet.
• Bake in the preheated oven until the edges begin to brown, about 10 minutes.
• Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth.
• Slowly beat confectioners’ sugar into the cream cheese mixture until the icing is smooth; spread onto cooled cookies.

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour 2 – 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in eggs, then add rum, lime juice, vanilla extract, almond extract, and lime zest.
• Stir in mixed fruit, wine, and molasses.
• Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt.
• Fold into batter, being careful not to over-mix.
• Pour into prepared pans.
• Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean.
• Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off the top of the pumpkin and scrape out all the seeds.
• Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon.
• Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender.
• These can also be baked in the microwave on high for about 10 to 15 minutes.

• Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated.
• Press the potatoes into a 10-inch pie pan to create a crust.
• Bake potatoes in the preheated oven until golden brown, about 30 minutes.
• Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
• While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage.
• Cook and stir until the sausage is crumbly, evenly browned, and no longer pink.
• Drain and discard any excess grease.
• Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl.
• Pour the egg mixture into the prepared potato crust.
• Bake in the oven until eggs are set, about 25 minutes.
• Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top.
• Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

• Set oven to Broil at 500 degrees F (260 degrees C).
• Sprinkle tenderloins all over with salt, pepper, and garlic powder.
• Wrap each filet with bacon, and secure with a toothpick.
• Place on a broiling pan, and broil to the desired doneness, about 8 to 10 minutes per side for medium rare.
• While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay seasoning.
• Stir in chopped lobster meat, and cook until done.
• Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
• While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut.
• To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay seasoning.

• Preheat oven to 425 degrees F (220 degrees C).
• Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated.
• Transfer coated sprouts to a baking sheet.
• Bake in the preheated oven until sprouts are tender, about 15 minutes.
• Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes.
• Transfer hazelnuts to a bowl.
• Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes.
• Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
• Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce.
• Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well.
• This dish is best served warm.

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour and salt well.
• Gradually add water, stirring with a large spoon.
• Finish mixing with hands.
• Knead until soft and pliable.
• Roll out on floured surface about 1/8 inch thick.
• Cut shapes with cookie cutters.
• Place on cookie sheets.
• With a toothpick, make a hole in the top of the ornament for threading string.
• Bake at 325 degrees F (165 degrees C) until hard, about 1 hour.
• Decorate with paint and varnish to preserve.