• Preheat oven to 450°.
• Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.
• Mix to evenly coat.
• Sprinkle on rosemary.
• Place in the oven and roast for 20 minutes.
• Meanwhile, place the rump roast in roasting pan.
• Season with salt and pepper.
• Sprinkle onions around roast.
• After vegetables have roasted for 20 minutes, place around roast in roasting pan.
• Add one cup of beef broth.
• Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.
• Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving.

• After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.
• Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.
• Add seasoning to taste, depending on the flavor already in the drippings. If you desire a thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 14 to 16 minutes.
• Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

• Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
• In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
• Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
• Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.

• Brown the hamburger in a frying pan. Add the onion salt and pepper to the hamburger while it is frying. Drain off the grease after browning the hamburger.
• While the hamburger is browning start cooking the noodles. Add about a tablespoon of salt to the cooking water before it begins boiling. Do not overcook the noodles.
• When the noodles are done, drain the water and set them aside.
• In the same saucepan that you boiled the noodles, add the soup, milk, butter, and Velveeta cheese. Heat over medium heat until the mixture is hot and all the cheese has melted.
• Add the noodles and continue to cook until the noodles are hot. Turn down the heat a little so the mixture does not burn on the bottom while heating the noodles.
• Once the noodles are hot, add the drained hamburger, stir until mixed evenly, and serve.

Add peas, thyme and water. Cook until peas are tender.

• Make Jell-O according to the package directions and pour into the serving bowl. Refrigerate until fairly firm.
• Cut two bananas into approximately 1/8 inch thick slices. Layer the slices over the top of the Jell-O. You should have at least two layers of bananas.
• Spread whipped topping over the layer of bananas. Make the whipped topping layer approximately 1 inch thick or maybe a little less. It should not take a full 8 oz. container of whipped topping.
• Refrigerate until ready to serve.

In a bowl, cream together the butter, chopped parsley and chives.

Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.

Garnish with parsley sprigs and lemon wedges to serve.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Place a layer of ham on one slice of bread.
• Add a layer of cheese and cover with another slice of bread.
• Generously butter one side of the sandwich.
• Place a skillet over medium-high heat and allow to heat up.
• Add the sandwich to the skillet, buttered side down. While the sandwich is being browned on the first side, generously butter the unbuttered side while it is in the skillet.
• When the first side is nicely browned flip the sandwich over and brown the other buttered side.
• Once both sides are browned, remove from the skillet, cut in half and serve.
• Continue to make as many sandwiches as needed to serve your family. You can cook more than one sandwich at a time if the skillet is large enough.

Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up.

In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes.

Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil.

Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked.

Remove bay leaf before serving.

• Preheat oven to 350° F.
• Grease the baking pan with butter or non-stick cooking spray, set aside.
• In large bowl, combine flour, quick oats, brown sugar, baking soda, and egg. Cut in the butter and mix well until ingredients are crumbly.
• Remove 1 1/2 cups of the mixture and set aside. Press the crumb mixture into the baking pan, bake for 15 minutes in the oven.
• While crust is baking, combine caramel topping and 1/4 cup flour in small bowl; mix well.
• Sprinkle the apples over the baked crust. Drizzle the caramel mixture over the top of the apples. Sprinkle the remaining crumb mixture over the caramel.
• Place back in the oven for another 20-25 minutes or until the top is golden brown.
• Let cool completely before serving; approximately 2 hours.
• Cut into 2" squares and serve.

• Prepare rice according to directions on box.
• In a large skillet, cook sliced sausage* over high heat until browned, stirring several times to avoid burning.
• Remove sausage from pan and add oil, onions, zucchini, peppers, garlic, corn, and dry seasonings. Cook for 5 to 7 minutes over medium heat, stirring frequently.
• Add cooked rice and the beans, continuing to cook until all ingredients are hot.
• Remove from heat and add sausage. Season to taste and serve.

            *Alternative: If turkey kielbasa is unavailable, use smoked sausage or precooked polish sausage.

• Preheat oven to 425°F.
• Make sure squash is drained well, let sit on paper towel to absorb any moisture.
• Sift flour, baking powder, ginger, and cinnamon into a large bowl.
• Add in butter and mix with fork or pastry blender.
• Stir in sugar and squash.
• Stir in milk, 1 tablespoon at a time until you have soft dough. Combine all ingredients gently.
• Turn dough out onto floured surface. Press dough down until it's flattened out to about 1" thick, using hands.
• Using a knife or 2" diameter glass, cut out scones in triangles or circles.
• Place on parchment paper or silpat on baking sheet.
• Bake for 10-15 minutes or until well risen and golden brown.
• Serve warm.

NOTE: All ingredients can be combined in a saucepan and cooked over low heat on the stove top. Strain before serving.

• Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
• Unroll crescent rolls on bottom of pan.
• Crumble 2-3 handfuls of chips to cover.
• Cook ground beef (can add chopped onions) and taco seasoning as usual. Turn off heat.
• Mix in sour cream (this will look bad, but will taste yummy!). Pour mixture over chips.
• Sprinkle with 1 cup of cheese.
• Crumble 2-3 more handfuls of chips to cover and add remaining cheese to top.
• Bake uncovered for 30-35 minutes.
• Cut into squares for serving.
• Can add picante sauce or taco sauce on top as well.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

Mix Bisquick, salt, pepper, paprika in a bag.

Melt butter in a shallow baking pan.

Shake the chicken pieces in the dry mixture and place the chicken skin side down in the buttered pan.

Bake 45 minutes. turn; bake another 15 minutes.

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

• Peel the apples and cut into quarters. Remove the cores and cut quarters into 1/2" thick slices.
• Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
• In a large skillet, heat the butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
• Add the brown sugar and continue to cook until sugar has melted and started to caramelize.
• Apple slices should be tender. Serve as a side dish while still warm.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

• Preheat the oven to 350° F.
• In a large bowl combine the cake mix, egg, and butter. Mix well with an electric mixer.
• Pat into a 9 x 13 pan that is lightly greased.
• In another bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat together.
• Add powdered sugar, cinnamon, and nutmeg. Mix well.
• Spread pumpkin mixture over the cake batter. Bake for 40 to 45 minutes. Make sure you do not over bake. Center should be a little gooey.
• Serve with whipped topping if desired.