In a bowl, combine soup and gravy mixes and remaining flour; stir in water until well blended. Pour over roast.

Cover and cook on low 6 to 8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

• Preheat oven to 350 degrees F.
• Butter one 8x11-inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over casserole.
• Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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

In a large mixing bowl, combine butter and sugars. Mix until well blended.

Add egg substitute and vanilla.

Fold flour mixture into sugar mixture until combined. Fold in chocolate pieces.

Divide batter evenly into 8 4-ounce greased ramekins. Cover and refrigerate 4 hours or up to 2 days.

When ready to bake, remove ramekins to sit at room temperature for 10 minutes. Preheat oven to 350 degrees F. Bake for 18 minutes.

Sprinkle with powdered sugar and serve.

Add salt, vinegar, brown sugar, Worcestershire sauce, and ketchup. Simmer 20-30 minutes.

Add tomato juice, chili powder, and beans. Simmer another 30 minutes or longer.

• Preheat oven to 375° F. Generously coat baking pan with cooking spray. Preheat baking pan in the oven while you are preparing ingredients.
• In a large mixing bowl, beat egg, milk and vinegar. Once those ingredients are well blended, add remaining ingredients and beat together with spoon until combined.
• Pour into prepared pan and bake about 25 to 30 minutes. Best when served hot and fresh.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!

• In a large saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute. Add enchilada sauce and chicken broth. Season with salt and pepper and bring to a boil. Reduce heat and simmer 30-40 minutes.
• In a large skillet, brown the ground beef and onion. Drain. Stir in chilies and seasoned salt. Set aside.
• In a small skillet, heat oil over medium heat. Fry tortillas individually in oil until soft, approximately 30 seconds per side. Drain on paper towels.
• Preheat oven to 350 degrees. Spread 1 cup of the sauce onto te bottom of a 9x13 baking dish. Dip each tortilla into the sauce. Spoon meat, grated cheese, green onions and cilantro into the tortilla. Carefully rollup and place seam-side down in baking pan. Repeat with all tortillas. Pour remaining sauce over enchiladas and top with cheddar cheese. Bake for 20-30 minutes.
• Serve with sour cream and cilantro.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent.

dd the garlic and sauté for 1 minute.

Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the tomato stock mixture, stir and bring to a boil.

Add the salt, bay leaf, and Serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.

Remove the pan from heat. If desired, scatter the peas over the top of the rice, cover and let the rice stand 5 minutes.

Fluff with a fork, transfer to a serving bowl.

NOTE: If you want a deeper colored rice, stir in 2 Tablespoons of tomato paste when adding the salt, bay leaf and chili.

Chill and serve with your favorite tortilla chips.

• 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.

In a medium bowl, mix soup, onion, ketchup and Worcestershire sauce.

Place chops in a baking dish. Pour mixture over the top of the pork chops and cover.

Bake at 350 degrees for 1 hour or until tender.

Drain and place the potatoes in a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and fresh rosemary. Bake at 425 degrees 35-40 minutes or until golden brown.

NOTE: You can use dried rosemary, but use much less.

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.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in morsels and nuts, if desired.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown.

Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

In a medium skillet over medium-high heat, brown the ground beef, stirring often; drain. Remove from pan and set aside.

Cook the onion in the same pan, stirring frequently, until soft and tender.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions; stir.

Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.

To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

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.

There will be juices in the bottom of roaster. Add potatoes and carrots, and season with salt and pepper. Roast for another 1 hour.

Meanwhile, in a small bowl, combine brown sugar, ketchup and vinegar. The last 20 minutes pour sauce over chicken.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. The carrots will shrink while cooking so make the slices big.

Place them on a sheet pan. Sprinkle with olive oil, salt and pepper. Toss and spread into 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
• Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
• Sprinkle the dry cake mix evenly over the pumpkin layer.
• Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
• Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
• Remove it from the oven and allow it to cool completely.
• Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
• Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
• Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.