In a small saucepan, melt butter over low heat. Add cream. Sprinkle in the garlic powder, salt and pepper.
Add cream mixture to potatoes. Beat with mixer on high until potatoes are mashed and smooth.
Add peas, thyme and water. Cook until peas are tender.
Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.
Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.
For filling, mix eggs, sugar and cream cheese; pour over crust. Bake 20 minutes at 350°. Cool.
For topping, cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat; add gelatin that has been softened in cold water. Cool. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold into pumpkin mixture. Pour over cooled cream cheese crust layer.
Top with whipped cream.
Cook pasta according to package directions; drain.
Melt butter over low heat. Mix in flour and stir until smooth; remove from heat.
Add milk slowly. Return to heat and cook, stirring constantly until mixture comes to a boil and thickens, approximately 5 minutes.
Remove from heat and add mustard and cheese, reserving 1/4 cup of the Cheddar. Stir until cheese is melted.
Season with salt and pepper.
Mix in cooked macaroni. Pour into prepared dish. Top with reserved cheese.
Bake at 350 for 20-30 minutes.
Cook macaroni according to package directions; drain.
Stir cooked macaroni, soup, milk, tuna and peas, if desired.
Pour into prepared dish. Sprinkle with cheese. Bake uncovered at for 20 minutes.
Top with french fried onions and bake 5 more minutes.
Roll into walnut size balls, dip top of ball in white sugar. Bake at 325 degrees for 15 minutes.
Add flour; cook and stir until bubbly.
Gradually add chicken broth; cook and stir until thickened, about 5 minutes.
Whisk in the milk, cream, basil, salt, pepper, and garlic powder. Add cooked vegetables. Cook gently until heated through. Do not boil.
Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.
Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved.
Refrigerate any leftovers.
In a medium bowl, mix soup, turkey and milk.
In a greased 9x13 inch pan, spread potatoes, then the stuffing, and top with turkey mixture. Bake for 25 minutes.
Place roast in crock pot. Pour au jus mixture over roast.
Cover and cook on low 6-8 hours.
Cut into slices or shred and cook in au jus for 1 hour more.