Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

• Cut bread into 1/2 inch cubes. Allow bread cubes to set out overnight to dry or bake in an oven at 275° F for approximately 20 minutes or until cubes are dry.
• Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
• Melt butter in a skillet over medium heat. Add the onions and celery and cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
• Remove the onions and celery from the heat and add the sage, salt and pepper.
• Combine the bread cubes together with the onion and celery mixture and sausage in a large bowl and stir until the ingredients are well mixed.
• Begin adding the broth or stock gradually. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
• When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
• Add more seasoning if necessary after taste testing. When stuffing is properly seasoned, add the beaten eggs and stir until they are well distributed.
• If necessary, more liquid can be added after the eggs are added to further moisten the stuffing but it should not be tasted again until it is cooked properly.
• If the stuffing is going to be cooked in the cavity of the turkey, leave it drier than if cooking in a separate baking dish. It will take on additional moisture from the turkey's juices as it cooks.
• If cooking the stuffing in a turkey or chicken, place the stuffing in the cavity and roast according to the turkey cooking instructions. The stuffing must reach 165° F through to the center before serving.
• If baking in a separate baking dish, cover with foil and bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the dressing reaches 165° F before serving.

• Heat pan with juices over medium heat.
• Whisk in flour until smooth and juices begin to thicken. Add chicken broth or water gradually, whisking continuously until all drippings have been blended in.
• Bring to a full boil. Reduce heat to simmer for approximately 5 minutes. Adjust the consistency to your liking by adding more liquid or flour.
• Season to taste.
  
  Recipe easily doubles or triples.
  
  Tip: For lump free gravy, add flour to liquids and whisk until smooth before adding to drippings.

• See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
• Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.

• In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
• Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
• When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.

• Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
• Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
• Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
• Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

• Heat tortillas in the microwave for 30 seconds.
• Wrap them in foil and place in a 200 degrees F oven to keep them warm.
• Use leftover turkey from the holidays and cut into strips.
• Reheat the turkey in the microwave or oven until warmed through.
• Place turkey strips into warmed tortillas.
• Top with shredded cheese and fold in half to form a taco.
• Serve with lime wedges, sour cream and salsa of choice.

• In a serving bowl, combine coleslaw mix, cilantro, and red pepper.
• In a separate small bowl, blend together oil, lime juice, cumin, salt, and pepper. Pour dressing mixture over coleslaw mixture.
• Cover and chill 1 to 2 hours before serving.
• Garnish with sliced almonds, if desired.

• Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes.
• Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
• Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Remove and discard any chicken parts from the chicken cavity. Rinse the chicken cavity and the outside of the chicken with cold water.
• Coat slow cooker insert with non stick cooking spray. Place prepared vegetables in the bottom of the slow cooker.  Add water. Sprinkle approximately ½ of onion soup mix over the top of the vegetables.
• Place raw chicken on top of vegetables. The chicken can also be cut into separate pieces, if desired. Sprinkle remaining onion soup mix over raw chicken.
• Cover and turn slow cooker on high.
• Cook chicken on high 4 to 5 hours (low for 6 to 8 hours), or until chicken appears done.
• It is best not to remove the cover during the first 2 hours to prevent heat loss.

1. Preheat oven to 400° F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.

2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 40 minutes or until potatoes are tender and golden brown.

• Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
• Remove from the heat and add sweetened condensed milk. Stir until well blended.
• Stir the miniature marshmallows into the mixture.
• Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
• Stir 1/3 into the mixture above.
• Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
• Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

• If using oven instead of crockpot, preheat oven to 350° F.
• Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
• Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
• Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
• Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

• Heat oil in a saucepan over medium heat.
• Add onion and cook, stirring ocassionally until just soft and beginning to brown. Approximately 5 minutes.
• Add chili powder and tomato paste, stirring continuously 15-30 seconds.
• Don't let chili powder scorch.
• Pour in turkey broth and scrape bottom of pan with spoon to loosen cooked bits.
• Add cilantro sprigs and bring soup to a boil.
• Reduce heat to medium low and simmer, uncovered, until broth has reduced by approximately 1/3 (20-30 minutes).
• Take out cilantro sprigs and season to taste with salt.
• While soup simmers, fry tortilla strips.
• Lay out 2 layers of paper towels for strips to rest on after cooking.
• Pour 1 inch of oil in fry pan.
• Heat oil until hot, test by putting 1 tortilla strip into the grease. The grease is ready when the oil sizzles or when a candy thermometer reaches 350 degrees F.
• Add 8-10 strips and scrunch if you want to give them a wavy shape.
• Fry until the strips are crisp and lightly browned (1-2 minutes).
• Transfer to paper towels and sprinkle with salt while they're hot.
• Repeat with remaining strips.
• Add to the soup the turkey, tomatoes, and beans; heat through.
• Put in bowls, top with tortilla strips.
• Garnish with avocado, cheese, cilantro and dollops of sour cream. Add lime slices if desired.

• Preheat oven to 375ºF.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

VARIATION: Make it a one dish meal, add cubed ham and peas.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.

• Preheat oven to 300 degrees F.
• Generously butter inside of springform pan.
• In a small bowl, combine crushed ginger snaps and melted butter. Press into the bottom and up 1-inch on the sides of the springform pan.
• Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 5 minutes.

• Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. Add vanilla extract. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
• Pour 3 cups of this mixture on top of the crust.
• Add pumpkin and spices to the remaining cream cheese mixture. Whisking to combine throughly.
• Pour pumpkin mixture on top of cream cheese layer.
• Fill a shallow pan with hot water and place on oven rack just below the rack that cake will be placed on.
• Bake for 1 hour and 25 minutes or until edges are firm and cake jiggles slightly in the middle.
• Turn the oven off, open the door at least 4 inches, and leave cheese cake in oven for an additional 30 minutes. Remove from oven and place on wire rack for an additional 30 minutes.
• Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.