Place carrots and onions in the bottom of a slow cooker. Top with browned roast.

In a small bowl, combine soup, broth and Worcestershire.

Pour over roast.

Cover and cook on low for 8-10 hours.

Peel potatoes and cut in small pieces. Put in a large pot of salted water. Cook about 20 minutes or until done.

Separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on baking sheet and roast in oven until soft, about 10 minutes. Cool slightly.

Drain and mash potatoes slightly. Add sour cream and butter. Squeeze pulp from garlic into potatoes. Mash potatoes until smooth, season as needed. Put into a serving bowl.

Sprinkle with chives, if desired.

In large bowl beat cake mix, pudding mix, water, butter, rum and eggs on low speed for 30 seconds.

Beat on medium speed for 2 minutes.

Spread in baking pan.

Bake 30-35 minutes or until passes toothpick test.

Cool 15 minutes and remove from pan. Cool completely about 2 hours.

For frosting, microwave vanilla frosting for 15 seconds. Add rum to frosting mixture and gently pour over cake. Sprinkle chopped pecans.

• Place an aluminum pan on the grill, add the butter to melt.
• Put the brats on the other side of the grill.
• After the butter has melted, add the onions and cook until soft. Once soft, add the can of beer.
• Once the brats are nicely browned (not cooked through), add them to the pan.
• Cook with lid on grill for 30 minutes or until brats are cooked through, checking halfway through cooking.
• Serve brats with the onions.

Lay cut potatoes flat on ungreased baking sheet. Sprinkle with oil and seasonings, using your hands to distribute evenly on potatoes.

Bake for 15 minutes.

Sprinkle cheese on potatoes.

Bake another 15 minutes.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

Cook ground beef, pepper and onions; drain grease.

Add remaining ingredients to pan including cooked spaghetti to beef mixture.

Add mixture to greased 9x13 pan and cover with foil. Bake at 350° for 30-40 minutes.

• Toss lettuce, Salad Toppins and Parmesan cheese in large bowl.
• Divide salad evenly among salad plates.
• Drizzle dressing over each salad. Sprinkle with additional Salad Toppins, if desired.

Pull off pieces of thawed bread dough and form into balls.

Combine butter and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley.

Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes.

Bake in preheated oven until golden brown, about 25-30 minutes.

In a mixing bowl, cream together butter, sugars, oil, eggs and vanilla.

In a separate bowl, mix together dry ingredients. Stir into creamed mixture.

Drop by tablespoon onto baking sheets and bake for 10-12 minutes.

Cool on wire rack.

Add chicken; sprinkle with salt, paprika and pepper. Sprinkle celery over chicken.

Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Mix cheese with broccoli. Place in casserole dish.

Melt margarine and mix with crushed Ritz crackers. Spread crackers over broccoli mixture.

Bake covered at 325° for 25 minutes. The last 10 minutes, the dish should NOT be covered.

• Tear Romaine lettuce into bite-size pieces and put in a large mixing bowl.
• Add the Parmesan cheese and croutons to the lettuce; toss all ingredients until evenly mixed.
• Serve with your favorite salad dressing.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

In small bowl, combine chicken, shredded cheese, bell pepper and onion, if desired.

Evenly divide chicken mixture over each of 4 tortillas. Top with remaining flour tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets.

Bake at 400° for 12 minutes or until golden brown, turning once half-way through heating.

Cut quesadillas into wedges and serve with sour cream, guacamole, salsa and lettuce.

• Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
• Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
• Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
• Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

Stir in lime juice, salt and pepper.

Stir in onion, cilantro and tomatoes.

Mix well and serve immediately.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

• In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
• Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
• Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
• Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
• TIP: Make up a double or triple batch of sauce and freeze the extra.

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

Melt butter and add garlic to the hot butter. Pour over the asparagus. Sprinkle with salt & pepper. Fold edges of foil in to seal and make a pouch.

Grill on indirect heat for 10 minutes or until tender.

Add walnuts, if desired, and toss again.

• Heat oven to 400° F.
• In a large bowl, beat eggs slightly.
• Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
• Stir in rhubarb.
• Add 3 drops of red food coloring, if desired, and mix to combine.
• Pour into a pastry lined pie plate.
• Dot with butter.
• Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
• Seal and flute edges.
• Bake for 50-60 minutes or until golden brown.
• Serve warm or at room temperature.