Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.

When brisket is browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, approximately 10-15 minutes.

Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits at the bottom of the pot. Return meat and any accumulated juices to the pot. Cover tightly and place in a preheated 325 degrees F oven for 2 hours.

Remove brisket from pot to a platter. Let rest 10 minutes.

Slice across the grain. Return sliced meat to the pan and continue cooking for 1 hour.

Strain the juices from the pot, discarding the solids, and serve alongside the meat.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

• 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.

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture; stir just to moisten. Pour batter into a greased loaf pan.

Mix streusel ingredients together and sprinkle on top of batter.

Bake at 350° for 55-60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Cook rice according to package.

Add diced chicken and soup to rice and heat. Note: You can substitute leftover turkey for the chicken in this recipe also.

Remove and discard ginger. Drain squash and mash desired consistency.

Stir in butter, herb salt and brown sugar. Cover and keep warm. Sprinkle with almonds prior to serving, if desired.

• 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.

Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over sauce, breaking noodles if necessary.

In a medium bowl, combine cheeses.

Spoon 1/3 of the cheese mixture over noodles.

Repeat layers twice, topping with remaining meat sauce.

Cover and cook on low 4-5 hours or until noodles are tender.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• Place the margarine in the baking pan; then put the pan in a heated oven to melt the margarine.
• Remove pan from the oven and add the graham cracker crumbs; stir until crumbs are evenly mixed with the melted margarine.
• Press the graham cracker crumb mixture into the bottom of the pan.
• Sprinkle the coconut over the crumb crust.
• Sprinkle the two different flavors of chips over the coconut.
• Pour the sweetened condensed milk over all of these ingredients.
• Put in an oven preheated to 375° F for approximately 20 minutes or until edges are starting to brown.
• Remove from the oven and allow bars to cool completely before cutting into squares.

• Place the chicken breasts in the slow cooker; then add the soups and stock.
• Cover the crock pot and turn the heat setting to low. Cook 8 hours.
• Boil 1 bag of egg noodles according to the package directions.
• While the noodles are boiling, shred the chicken with a fork. It often works best to use two forks to shred the chicken directly in the crock pot.
• Drain the cooked noodles, add to the slow cooker, and gently stir. Cover the crock pot and continue to heat on low for another 15 minutes before serving.

• 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.

• Mix all ingredients together except for the 7-Up.
• Just before serving, mix half and half with the 7-Up.
Serve cold.

• Cook the noodles until al dente over medium-high heat. Remove from heat, drain, and rinse with cold water to stop it from continuing to cook.
• Preheat the oven to 350°F. Butter the bottom and sides of the baking dish.
• In a large bowl, combine the noodles, soup, and corned beef. Stir until evenly mixed.
• Pour this mixture into the prepared baking dish.
• Cut 4 ounces of Velveeta® cheese into slices. Break the slices into small pieces and place evenly on top of the other ingredients in the baking dish.
• Poke the pieces of cheese down into the noodle mixture.
• Place in the preheated oven, uncovered. Bake for 1 hour, remove from the oven and top with the French fried onions.
• Place the hotdish back in the oven for 5 minutes or until the French fried onions have browned.
• Remove from the oven and serve immediately.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• 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.

Add the remaining ingredients, mix together, and simmer 10 minutes. Serve on buns.

Note: Meat mixture can be made up ahead of time and reheated to serve.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

• Trim any excess fat from the roast. Place in a Dutch Oven or slow cooker. In a bowl, stir together beer and barbecue. Pour over beef.
• Cover and bake in a 325 degrees F. oven for 2 1/2 hours or until tender. If cooking in a slow cooker, cook for on low for 5 to 6 hours. Remove meat from Dutch oven or slow cooker. Cool slightly. Slice meat and return slices to sauce in pan.
• Reheat or transfer to a storage container; cover and chill up to 24 hours before serving time. To reheat, return mixture to Dutch oven. Bring mixture to a boil and simmer, covered, for 10-15 minutes. Reheat in the same manner if originally cooked in the slow cooker. Once it is heated thoroughly it could be placed in the slow cooker on low or warm to keep it hot for serving.

Reduce to medium and simmer for 20 minutes or until potatoes are fork tender; drain and return to pan.

Add sour cream. Mash until light and fluffy.

Stir in cheese.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

In a blender or food processor, combine vinegar, onion, sugar, lemon juice and salt. Cover and process until blended. With the blender running, gradually add the oil. Add the poppy seeds and blend.

Just before serving, drizzle the desired amount of dressing over salad. Add the cashews and toss to coat. Serve immediately.