• Heat oil in a large skillet. Brown the roast on all sides over medium-high heat.
• When browned on all sides, place the roast in the slow cooker. Pour the oil out of the pan and then add a little water to deglaze the pan; pour this water into the slow cooker with the roast.
• Season the roast with salt and pepper to taste.
• Cut the onion into thick slices and separate the slices into rings. Place the rings on top of the roast.
• Pour the chicken broth in the slow cooker and then sprinkle the top of the roast with the onion mix.
• Place the cover on the slow cooker and turn it on low; cook for 8 to 9 hours.
• Remove the roasts and pour grease off from the juices. Pour juices into a saucepan and thicken to make gravy. Serve with mashed potatoes.

In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. It can be helpful to spray slow cooker with cooking spray or use a liner.

Just before serving, stir in butter and season with salt and pepper to taste.

Mix 2 cups cold water and flour until smooth. Add cold water mixture to the drippings. Whisk until all lumps have been dissolved.

Keep 1 cup cold water close by to add, just in case gravy becomes thick. Turn heat to medium-high. Bring gravy mixture to a boil, stirring constantly. As mixture boils, it turns a slightly darker color; continue to stir.

Salt and pepper to taste; serve hot.

Gravy too thick? Add cold water a little at a time until it thins out. Gravy will thicken a little as it cools. If it is too thick while it is cooking it may become lumpy. If you do have lumpy gravy, strain out the lumps before serving.

Gravy too thin? Boil a little longer until it thickens. If it is still too thin, mix 2 parts cold water to one part flour. Stir quickly until all lumps have been dissolved and add to gravy, stirring constantly.

• Put the cream of mushroom soup in a casserole dish.
• Add the green beans and stir until evenly mixed with the soup.
• Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
• Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
• Enjoy!

Arrange sliced apples in greased square pan.

Mix remaining ingredients in a bowl and sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes.

Serve warm, with cream or ice cream.

NOTE: Can substitute other fruit such as apricots, berries, cherries, peaches or pineapple for the apples; if doing so, use a lesser amount of brown sugar.

In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.

Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.

Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Fill pitcher half full with orange juice; fill the remainder with sprite.
• Stir gently and keep chilled until ready to serve.
• It is best to chill the orange juice and sprite ahead of mixing. This way you can mix up just before serving.

• Spread each slice of bread with butter. Add a layer of pork to one slice and the place the other slice on top to make a sandwich. Cut in half diagonally and place on a plate, separating the two halves.
• In between the two halves of the sandwich, add a scoop of mashed potatoes, making a small well in the center of the scoop.
• Pour a generous helping of hot gray over the sandwich and potatoes, filling the well with gravy also.
• Serve immediately. Make additional sandwiches as needed.
Note: You can use leftover pork roast or you can cook a pork roast just for this purpose, it will well worth the time. Also, the gravy and potatoes can also be leftovers; just heat in the microwave before assembling the sandwich.

• 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.

• Melt butter and marshmallows together either in the microwave or on the stove top until smooth. Stir often.
• In a large bowl combine the rice krispies and candy coated chocolate pieces.
• When the marshmallows are melted and smooth, add a couple drops of yellow and red food coloring to turn it orange. Mix thoroughly. You can make it as dark as you wish.
• Pour marshmallow mixture on to the rice krispies and chocolates. Stir to combine.
• Pour into a buttered jelly roll pan.
• With buttered hands, press the mixture into the pan.
• While they are still warm, decorate the top with candy corns - optional.
• Put in the refrigerator until set.
• Cut into squares and serve.

Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.

Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.

• 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.

Stir in carrots and onion, simmer 10 more minutes.

Stir in chicken, both soups and sour cream. Simmer 8 minutes longer.

• In a bowl, mix together chopped eggs, pickle relish, diced celery, chopped onions, parsley, celery seed, and cut up chicken. Blend in mayonnaise until desired consistancy is achieved. Salt and pepper to taste.
• Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve.

In a large bowl, combine brownie mix, eggs, water and oil. Using a wooden spoon or spatula; mix well, do not beat.

Spread 1/2 the batter evenly into prepared pan.

Unwrap candy bars and arrange in single layer, with space between each bar, crosswise on top of batter. Do not let candy bars touch side of pan.

Carefully spoon remaining brownie batter over candy bars to edges of pan.

Bake 40 minutes or until toothpick inserted near center comes out with only a few moist crumbs on it.

Remove pan from oven. Let cool on wire rack.

Using edges of foil as handles, remove to cutting board. Cut into squares. Serve with vanilla ice cream or whipped cream if desired.

• Preheat the grill to medium-high.
• Add the beer and onions to a large pot and bring to a boil. Add the brats to the boiling mixture.
• Add the rest of the ingredients to the pot and continue to cook the brats on medium heat for 12 more minutes.
• Remove the brats; turn down the heat to low and continue to cook the onions in the beer mixture.
Place the brats on the preheated grill. Cook until brats are nicely browned.
• Remove the brats from the grill and serve immediately. Drain the liquid from the cooked onions and serve them as a topping for the brats if desired.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• Drain the juice off the cherries and set aside to use later.
• Cut the cherries in half and take 9 or 10 of the halves and put in a small bowl. These will be used to garnish the top of the salad when it is done. Place the remaining cherries in a separate bowl and set them aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth.
• Add the reserved cherry juice and beat until the mixture is smooth again.
• Then fold the whipped cream into the cream cheese mixture. Fold in the whipped cream until it is evenly mixed. Do not over stir.
• Add the cherries (all but the 9 or 10 set aside for the top,) bananas, pineapple, and marshmallows; stir until the ingredients are evenly distributed.
• Pour into a serving bowl and place the reserved cherry halves on top of the salad. Chill for completely before serving.

• Cook noodles according to package directions; drain.
• Cook ground beef; drain.
• Simmer beef, sauce, and water for 5 minutes.
• Mix cottage cheese, egg, cheese, and oregano.
• In a 9x13 pan place 1/2 cups meat sauce. Then layer 4 noodles. Spread 1/3 of the cheese and egg mixture over the noodles. Spread 1 cup of meat sauce.
• Repeat above layers 2 more times.
• Top with the remaining sauce and sprinkle with parmesan cheese.
• Cover and bake at 350 degrees F for 60 minutes, uncovering for the last 10 minutes.
• Let sit for 5 minutes before cutting.

• Tear both types of lettuce into bite size pieces and toss together; set aside.
• Fry bacon until crispy and then crumble into pieces.
• Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.

• Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
• Just before serving add the bacon, noodles, and almonds to the lettuce.
• Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
• Serve immediately.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!