Cook pasta according to package directions; drain.

Cook chicken and cut into strips.

Mix soup, water and Velveeta in microwaveable bowl. Microwave on high 3 minutes, stirring after 2 minutes.

Pour 1/3 of soup mixture onto bottom of 9x13" baking dish.

Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips, place in baking dish. Cover with remaining soup mixture. Sprinkle with Parmesan cheese.

Cover with foil and bake 45-50 minutes.

NOTE: Rotisserie chicken from the deli counter is a great fast fix for this recipe.

Preheat oven to 375 degrees F.

Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8-10 minutes or until light golden. Set aside to cool completely.

Tear lettuce leaves into small pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad just before serving. Season with salt and pepper. Toss gently to combine. Top with Parmesan.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• Mix chopped cherries into ice cream. Scoop ice cream mixture into 6 balls using ice cream scoop (may make smaller individual balls). Roll in crushed cookies. Place on waxed paper lined cookie sheet and freeze until firm, about 3 hours.
• In small saucepan, melt chocolate chips with oil, stir until smooth, cool.
• Place cookie coated ice cream balls on wore rack over a cookie sheet or waxed paper. Spoon melted chocolate over each ball, coating tops and sides. Freeze again until firm, at least 1 hour.
• Remove from freezer about 10 minutes before serving.

Add ham, onion, peppers and season with salt and pepper; mix well.

Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness.

Place between toasted bread slices.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.

2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.

3. Serve immediately or refrigerate to serve cold.

• Peel and chop the potatoes into bite-size pieces.
• Chop the onion, carrots (if using large whole carrots), and the celery.
• Place the stew meat and the vegetables into the slow cooker.
• Stir the gravy and seasoning mixes into 2 cups of water; then pour it over the ingredients in the slow cooker. Add more plain water to the slow cooker until the ingredients are covered.
• Cook covered on the high heat setting for 4 to 6 hours or on the low heat setting for 8 to 12 hours.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

In a large bowl, melt butter. Whisk in sugar and water. Add eggs, oil and vanilla and stir until combined. Add half of flour and the baking powder.

Place peanut butter in a small bowl. Add in 1 cup of the batter; stir until smooth.

In another small bowl, combine the remaining flour with the cocoa. Combine into remaining batter. Stir in chocolate chips. Pour chocolate batter into prepared pan.

Drop peanut butter batter by teaspoonfuls onto chocolate batter. Using a knife, swirl together.

Bake for 20-25 minutes or until top springs back when touched lightly.

• Mix soups and milk.
• Layer sliced potatoes and soup mixture, ending with soup mixture on top.
• Cover with foil and bake @ 350 for 1 hour and then remove foil and bake for another 20 minutes or until potatoes are fork tender.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

Cut the cauliflower into 1 inch pieces.

Peel the potato and cut into 1/2 inch pieces.

Add the cauliflower, potato and garlic to the boiling water. Continue to boil for 16-20 minutes, or until the vegetables are soft, but not falling apart.

Drain well in a colander and shake dry.

Add the cauliflower, potatoes, and garlic to the bowl of a food processor and process until smooth and creamy. Add butter, milk, and 4 tablespoons of the cheese. Process until very smooth.

Add salt and pepper to taste. Serve immediately, sprinkled with the remaining Parmesan cheese.

NOTE: If you are making the mixture ahead of time, spoon into a shallow casserole dish sprinkled with the cheese. Bake at 350° until heated through and golden.

• Peel sweet potatoes and cut into large chunks. Place in a saucepan, add water and bring to a boil. Cover and boil gently until the potatoes are just tender when poked with a fork, do not overcook.
• When done, drain the sweet potatoes and place them in a baking dish. Preheat the oven to 350 degrees F.
• Slice butter into thin slabs and place randomly on top of the sweet potatoes, getting the butter distributed as possible.
• Sprinkle the brown sugar evenly over the top of the sweet potatoes and butter.
• Place in the preheated oven and bake for approximately 30 to 40 minutes. Remove from the oven and sprinkle marshmallows on top.
• Return to the oven and bake for an additional 10 to 15 minutes or until the marshmallows have puffed up and begun to melt.
• Remove from the oven and serve.

Add eggs and vanilla.

Add dry ingredients. Stir in cereal and coconut.

Drop by spoonfuls onto cookie sheet. Place a pecan on each cookie, if desired. Bake at 375° for 10 minutes.

• Prepare the rice before starting the stir-fry process, so that it's ready to serve once the stir-fry is finished.

• Combine all of the sauce ingredients and mix until the cornstarch is dissolved. Set the sauce aside.

• Important: Prepare and pre-measure all of the ingredients before starting the stir-frying process. Make sure all the ingredients are within reach when you begin stir-frying.
• Combine the chicken, egg white, soy sauce, and cornstarch in a bowl and stir until mixed thoroughly.
• In the wok or skillet, heat the oil over medium-high heat.
• When oil is properly heated, add the chicken mixture. Cook, stirring continually, until the chicken is no longer pink.
• Remove chicken from the wok or skillet and set aside. Drain the remaining oil except for two tablespoons.
• Add the ginger and garlic and cook on medium-high heat for approximately one minute.
• Increase the heat to high and add the carrots and peppers, stir-frying for two minutes.
• Stir the sauce that was set aside and add it to the carrots and peppers. Stir continually until the sauce comes to a boil.
• Add the chicken and the remaining ingredients. Cook just until heated all the way through. Serve immediately atop a bed of rice.

• Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
• Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
• Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
• Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
• Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
• Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.

• Soak cellophane noodles in hot water for 10 minutes, drain.
• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook for 1 minute.
• Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
• Add the noodles and green onions, stir to combine.
• Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
• Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
• You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

• Preheat oven to 400 degrees F.
• Lightly spray or grease the bottom and sides of a springform pan.
• In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
• Cook until onion has softened, 3-5 minutes.
• Stir in tomato paste.
• Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
• Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
• Stir and cook until spinach has wilted, approximately 2 minutes.
• Place 1 tortilla in the bottom of the springform pan.
• Spread approximately 1 1/2 cup of the beef mixture evenly on top.
• Then sprinkle on 1/2 cup cheese.
• Repeat with 2 more layers and top with the last tortilla.
• Sprinkle with the remaining 1/2 cup of cheese.
• Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
• Bake pie until slightly browned, 15-20 minutes.
• Run a knife around the edge of the pan and remove the sides.
• Allow to cool slightly.
• Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
• Cut into wedges.
• Serve with cilantro, sour cream, and salsa if desired.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.