Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Combine lettuce, celery, cucumber, and raisins in a salad bowl; toss well. Just before serving, pour desired amount of dressing over salad, and toss well. Refrigerate any remaining dressing for other uses.

Combine 1/4 cup butter and garlic powder in a small bowl, stirring well; set aside.

Combine breadcrumbs and next 5 ingredients in a shallow dish, stirring well.

Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness using a meat mallet or rolling pin.

Brush both sides of chicken with garlic butter; dredge in breadcrumbs.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until butter melts. Add 3 chicken breasts; cook 4 to 6 minutes on each side or until lightly browned and done. Transfer to a serving platter; repeat procedure with remaining chicken, butter, and olive oil.

Meanwhile, combine whipping cream and remaining 4 ingredients in a small saucepan; whisk until blended. Bring to a simmer; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve sauce with chicken.

Wash Brussels sprouts thoroughly, and remove any discolored leaves. Trim stem ends. Place Brussels sprouts in a large saucepan; add broth. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes or until desired tenderness.

Drain Brussels sprouts, reserving 1 cup chicken broth. Melt butter in saucepan; add onion and garlic. Sauté over medium-high heat 2 minutes or until tender. Add reserved broth and marmalade; bring to a simmer. Cook, stirring often, 15 minutes or until glaze reduces and thickens. Add Brussels sprouts, salt, and pepper; toss well until thoroughly heated. Serve warm.

Combine first 5 ingredients in a large bowl; stir well. Stir in cheese and green onions. Make a well in center of mixture.

Whisk together egg, milk, and butter; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling three-fourths full.

Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and serve warm.

Combine butter, 3/4 cup brown sugar, and molasses in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until sugar dissolves.

Combine 1 3/4 cups milk and whipping cream in a separate saucepan. Split vanilla bean lengthwise. Scrape seeds from vanilla bean into saucepan; stir in bean pod. Bring just to a simmer over medium heat. Remove and discard vanilla bean pod. Slowly whisk milk mixture into sugar mixture.

Whisk together egg yolks, remaining 1/2 cup milk, cornstarch, vanilla, and salt in a small bowl. Gradually stir about one-fourth of hot mixture into yolk mixture; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Remove from heat; pour into a 1-quart baking dish. Place plastic wrap directly on surface of pudding; chill at least 8 hours.

Combine 1/2 cup brown sugar, bourbon, and water in a small saucepan. Cook over medium-low heat 7 minutes or until a candy thermometer reaches 235°.

Meanwhile, beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Gradually drizzle in hot brown sugar syrup, beating at high speed 2 minutes or until thick and glossy. Mound meringue over chilled pudding, forming peaks with the back of a spoon. Broil 8 inches from heat 2 minutes or until meringue is browned.

Combine first 3 ingredients in a small saucepan. Cook over medium-low heat 1 to 2 minutes or until butter melts and sugar dissolves, whisking constantly. Remove from heat. Stir in vanilla.

Combine ground pecans and flour; add to molasses mixture, stirring until blended.

Working in batches, making 2 cookies at a time, drop batter by 1 tablespoonful onto a lightly greased aluminum foil-lined baking sheet (keep remaining batter covered with a damp cloth).

Bake at 350° for 8 minutes or until golden. Let stand 2 minutes (no longer). Working quickly, carefully roll each delicate cookie into a tight cigarette shape. Cool completely on wire racks. Serve within 3 hours.