• Season roast with salt and pepper; place over indirect heat on grill; stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done about 35-45 minutes (about 20 minutes per pound);until internal temperature on a thermometer reads 150 degrees F.
• Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
• Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
• Serves 4-6, with leftovers.

• Calories: 242 calories
• Protein: 25 grams
• Fat: 5 grams
• Sodium: 380 milligrams
• Cholesterol: 65 milligrams
• Saturated Fat: 1 grams
• Carbohydrates: 24 grams

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large plastic bag, combine the potatoes, soup mix and olive oil. Close bag, and shake until potatoes are fully covered.
• Spread potatoes onto lined baking dish. Bake for 40 minutes, stirring occasionally.

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.

• Preheat oven to 450ºF.
• Generously coat baking sheet with vegetable cooking spray or olive oil.
• Peel sweet potatoes.
• Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
• Place potatoes into a large bowl and drizzle with olive oil.
• Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
• Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
• Bake approximately 10 minutes.
• Remove and turn potatoes over, return to oven.
• Bake potatoes an additional 20 minutes or until done.
• Season to taste and serve hot.
  
  *Any combination of your favorite seasonings can replace those listed in the ingredients.

• Heat skillet over medium heat.
• Add hamburger and onion, breaking up the meat as it cooks.
• Cook until beef is browned - approximately 10 minutes.
• Add tomato soup and chunks of velveeta, stir to combine.
• Meanwhile, bring water to a boil and cook noodles according to the package directions.
• Drain noodles and add to the beef mixture.
• Stir to combine.
• Serve hot.

If using a loaf of bread, cut bread in half horizontally. Spread some of the butter mixture on each half of bread. If using pizza crust, spread some of the butter mixture on the top of the crust.

Put bread on ungreased cookie sheet, butter side up. Broil 4-6 inches from heat until brown. Watch carefully, it doesn't take long. Cut into pieces.

VARIATION: Slice whole French loaf into 1" slices; spread butter mix on each slice of bread, wrap sliced and buttered loaf in foil and heat in 350° oven for 10 minutes.

NOTE: You will have plenty of butter mix left over but it keeps well in the refrigerator for another time. Let soften before using.

• Heat oil in large skillet over medium high heat.
• Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.
• Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.
• Add frozen vegetables or fresh cut up vegetables. Cook 5-10 minutes or until vegetables are crisp tender.
• In small saucepan, combine marmalade, oil, soy sauce, lime juice, minced ginger, and pepper. Whisk together. Heat through.
• Place chow mein noodles on bottom of serving platter. Top with stir fried chicken and vegetables and pour heated sauce over all.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Sift together the dry ingredients into a bowl, set aside.
• In a mixer bowl, beat together the butter, peanut butter, sugar, brown sugar, egg and vanilla.
• Blend in the dry ingredients
• Shape dough into balls approximately 1 inch round.
• Roll balls in sugar and place on a greased cookie sheet or silpat.
• Bake at 375° for 8 minutes.
• Remove from oven and top with a chocolate kiss.
• Return to oven and bake for 3-5 minutes more.
• Transfer to a wire rack to cool.

• Slice carrots, mushrooms and celery about 3/8 inch thick. Chop onion. Mince garlic. Remove skin from turkey legs: starting at the top (big) end, pull down and cut at base of leg bone.
• In a heavy skillet, heat oil or butter. Salt and pepper legs and brown over medium heat in hot fat.
• Remove browned meat to slow cooker; add vegetables and rosemary to skillet and cook, stirring occasionally, for several minutes. Add wine and stir to get up any browned bits in the pan. Pour over meat, cover and cook : on High-about 3 hours; on Low- 6 to 8 hours.
• Good served with mashed potatoes, rice, noodles, etc.
• TIP: Since the slow cooker isn't nearly filled by this quantity, consider doubling the recipe and freezing the extra for a second meal.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
• In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
• Return carrots to pan. Cook on medium heat for 5 minutes.

Have the rest of the meal ready before beginning to fry the fish, since this step takes only a few minutes.

• Crush the cornflakes into fine crumbs. (An easy way: put cornflakes into a closable plastic bag, shut it, and roll firmly with rolling pin or heavy bottle). Have separate shallow containers for cornflakes, cornmeal and egg.  Add a pinch of salt to the egg and beat well.
• Heat fat in a large skillet until it sizzles. While fat heats, dip each fillet into the cornmeal (or sprinkle it on), then the egg, and then the cornflakes (or pat on). Cook fish about 3 minutes per side for thin fillets (about 1/2 inch), a little longer for thicker ones. Turn carefully to preserve the crust. When done, fish should flake easily with a fork and be opaque.
• Serve immediately, with lemon slices if desired.  Good with a crisp chilled sauvignon blanc.

• Boil pasta according to package directions.
• Rinse under cool water, drain and place in a large serving bowl.
• Mix the remaining ingredients together with the exception of the parmesan cheese.
• Pour over the pasta and toss to combine.
• Sprinkle on the parmesan cheese.
• Serve immediately.
• Store leftovers covered in the refrigerator.

In a skillet, fry bacon and diced onion over low heat until bacon is somewhat crispy and onions are tender.

Add green beans to the bacon and onion and sauté on low heat for at least 15 minutes or until ready to serve.

• Cook bacon, celery and onion in dutch oven along with 2 tablespoons olive oil over medium heat until onion and celery are tender; approximately 14 minutes.
• Add oysters with their juice.
• Whisk together flour with clam juice in a small bowl. Whisk into soup. Bring to simmer over medium heat. Simmer until oyster edges begin to curl; approximately 1-2 minutes.
• Reduce heat to medium low, add half-n-half and the four remaining seasonings. Cook until heated through, stirring occasionally. DO NOT BOIL.
• Serve warm with rosemary croutons.

• Melt butter in nonstick skillet.
• Add garlic, rosemary, salt and pepper. Stir to combine.
• Add bread cubes, toss to combine and coat.
• Cook over medium heat, stirring occasionally until bread is nicely toasted; approximately 15 minutes.

• In a 12" skillet, saute the onion, garlic, and green pepper in 1 tablespoon of oil until soft and lightly browned.
• Add the meat to the skillet and brown. Drain off any excess fat.
• Add the remaining ingredients and bring to a boil; then reduce the heat and simmer 35 to 40 minutes.
• Season to taste with chili powder, salt, and black pepper. Serve hot.

• Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
• Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
• Add in the pepper and garlic; cook an additional minute.
• Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
• Add the browned onion mixture, cheese, and beer; stir just until moistened.
• Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
• Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
• Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
• Remove from the oven and let stand for 5 minutes before removing from the pan.
• Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

• Cut bacon slices in half.
• Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
• Top with brown sugar and drizzle with vinegar.
• Refrigerate for several hours or overnight.
• Remove from the refrigerator and bake in a 350° oven for one hour.
• Remove from baking dish and transfer to a small slow cooker to keep them warm while serving.

• Spray the inside of a brown paper grocery bag with a non-stick cookie spray.
• Add cereal, pretzels and nuts to the bag.
• In a medium saucepan, bring the brown sugar, butter and syrup to a rapid boil.
• Add baking soda.
• Pour over cereal in the bag and shake to mix.
• Fold the bag shut and place in the microwave. Heat for 70 seconds and then shake the contents to mix. Repeat this process 5 times shaking between each interval.
• Open the bag to cool, stirring several times.
• When cooled, add m & m's.
• Store in an air tight container.

• Beat peanut butter and butter together with an electric hand mixer until creamy.
• Add powdered sugar and mix again.
• Stir in rice crispies and refrigerate for 2 hours.
• Roll dough into balls and place on a cookie sheet lines with waxed paper.
• Freeze the dough balls.
• Melt chocolate in a double boiler and dip the dough balls into the chocolate until completely covered. It is easier to work in small batches and keep the rest in the freezer until ready to use. They are easier to handle when still frozen.
• After dipped in chocolate, set each on the waxed paper again and either allow them to set on their own or freeze again to set faster.

• Combine water and cranberries in a large pot. Bring to a boil. Reduce heat and simmer for 45 minutes. Stir in freshly squeezed orange and lemon juice. Add remaining ingredients, stir.
• Cover and allow to steep for 1 hour.  Strain tea and reheat to serve. Serve hot. Garnish with cinnamon sticks and orange slices if desired.

   Steep: A process using small bits of seasonings or herbs such as tea, placed in bags or metal containers with holes, to enhance the water with the flavors from the contents in the containers as the water passes through the contents.