In small mixing bowl, beat the cream cheese until smooth. Stir in bacon, onion, and garlic powder. Spoon into mushroom caps. Broil 4-6 inches from the heat for 4-6 minutes or until heated through. Serve warm.

Cook manicotti in boiling water for 8 minutes or until al dente. Place on wax paper or aluminum foil to cool so they don't stick together.

Brown sausage; drain and set aside.

In a large bowl, combine cheeses and Italian seasoning. Add sausage and mix.

Spread the bottom of a roasting pan or cake pan with a thin layer spaghetti sauce.

Stuff cheese and sausage mixture into the manicotti. Place the stuffed manicotti in the pan in a single layer. Add sauce to the top of the manicotti. Cover with aluminum foil and bake at 350° for 40 minutes.

Preheat oven to 350° degrees F.

Bring pasta to boil; drain.

In large bowl mix ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt and pepper.

Fill shells with cheese mixture and place in buttered baking dish.

For Bechamel sauce, in sauce pan, melt butter. Whisk in flour. Add warm milk and whisk about 10 minutes being careful not to boil. Remove from heat and add salt and pepper.

Top filled pasta with Bechamel Sauce and remaining Parmesan. Bake 15-20 minutes.

For Caesar dressing, place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve.

Preheat oven to 375 degrees F.

Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8-10 minutes or until light golden. Set aside to cool completely.

Tear lettuce leaves into small pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad just before serving. Season with salt and pepper. Toss gently to combine. Top with Parmesan.

Cook green beans until crunchy; set aside. Whisk together the remaining ingredients except sliced almonds. Pour over beans. Add sliced almonds. Heat & serve immediately.

In a bowl. combine butter and seasonings. Cut dough into pieces, dip into butter mixture then roll into parmesan cheese.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

CRUST:

• Preheat the oven to 325 degrees F.
• In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.
• Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
• Pour the crumbs into the pan; then using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.
• Refrigerate for 5 minutes.

FILLING:

• Beat the cream cheese on low speed for 1 minute until smooth. Add eggs 1 at a time and continue to beat slowly.
• Gradually add sugar and beat until creamy, 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. The batter should be well-mixed but not overbeaten.
• Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
• Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
• Bake for 1 to 1 1/4 hours. The cheesecake should still jiggle, so be careful not to overcook.
• Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.
• Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
• Unmold and transfer to a cake plate.

WARM LEMON BERRY TOPPING:

• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly.
• Leave to cool before spreading on cheesecake.
• Using a spatula spread a layer of the topping over the surface of the cheesecake.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Combine sugar, corn syrup and vanilla in a saucepan. Bring just to a boil.

Stir in peanut butter.

Pour mixture over cereal. Press mixture into a 9x13 inch pan.

Melt the chips in a double boiler or in the microwave. Pour over the cereal mixture and spread.