• For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Add garlic and cook 1 minute more. Remove from heat, stir in lemon juice, rosemary, egg yolk and cheese; set aside.
• Butterfly the pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle.
• Spread filling evenly onto meat. Season with the salt and pepper. Roll up lengthwise; tie with kitchen string at 1 to 2 inch intervals to secure.
• Rub Dijon mustard over the pork loin. Place it in shallow pan and roast in a 350 degrees F. oven for 45 to 50 minutes or until internal temperature reaches 155 degrees F.
• Remove from oven, let rest for 10 minutes. Remove string and slice to serve.

In a small bowl, combine, bacon, green onions, chives and thyme.

Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers.

In a medium bowl, whisk together cream, milk and flour. Pour over potatoes.

Cover and bake for 1 hour.

Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.

• Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
• Add drained oranges and pour into prepared mold.
• Chill for several hours or overnight until firm.
• Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
• Unmold mandarin ring onto a serving plate and fill center with fruit salad.

              *Any combination of canned fruit you desire.

Remove cake from oven and let cool for 10 minutes after baking.

Using the end of the wooden spoon poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.

Refrigerate for 30 minutes.

Spread whipped topping over the top of the cake. Sprinkle on the toffee bits. Heat caramel in microwave then drizzle caramel over top of cake.

Refrigerate for 3-4 hours or overnight.

• Cook the chicken breast.
• Preheat oven to 350 degrees F.
• Cut the chicken breasts into small serving size pieces. Layer the chicken pieces in a greased 9x13 baking dish.
• Mix sour cream and soups in a mixing bowl. Pour mixture over chicken.
• Take seasoning packet from stuffing and mix with chicken broth in a small saucepan; bring to a boil. (You can also bring them to a boil in the microwave if preferred.
• Layer dry stuffing mix over soup and chicken mixture. Carefully pour broth mixture evenly over the stuffing mix.
• Bake about 30 minutes or until stuffing is brown.

• 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.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

Add all other ingredients. Simmer in crock pot on low for several hours or cook in a large pot on the stove over low heat for 2-3 hours.

• Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
• Add shortening, cut in with pastry blender. Mix in milk, knead gently.
• Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
• Bake 450 degrees F. for 10-12 minutes.

• In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
• Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

• Place the chicken breasts into a slow cooker. Sprinkle with ranch dressing mix and pour the wing sauce over the top.
• Cover, and cook on low for 6-8 hours.
• Once the chicken has cooked, shred the meat finely with two forks.
• Serve on buns.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.

Add taco seasoning, enchilada sauce and chili powder to meat. Stir to combine.

In a casserole dish, layer tortillas, meat mixture and cheeses. Repeat until all meat mixture has been used.

Bake in 350 degree F oven until warmed through and cheese has melted, approximately 25 minutes.

• Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
• Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
• Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
• Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

• Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
• In a large skillet, melt the butter over medium-high heat.
• Add in the corn, bell pepper and onions.
• Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
• Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
• Serve immediately while still warm.

• Preheat oven to 400 degrees F.
• Melt butter and brush on the front and back of each tortilla.
• Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
• Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
• While the wedges are baking, combine the dip ingredients together and beat until smooth.
• Serve chips and dip together.

• Cut the French bread in half lengthwise.
• Hollow out each half, leaving a 1/2 inch-thick shell.
• In a medium saucepan brown ground beef, onions, and Italian seasoning to taste; then stir in pizza sauce.
• Place the bread halves on an ungreased baking sheet, cut side up.
• Spoon the sauce mixture into bread halves. Sprinkle with cheese.
• Place in oven at 350 degrees and bake for 15-20 minutes until cheese melts and bread is crusty.

• 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.

• Crush the Oreos cookies, leaving them fairly chunky. If they are crushed too fine the salad will become mushy. Set cookies aside.
• Mix the pudding with the milk. Whisk until mixture thickens.
• Fold in the Cool Whip and then add the crushed Oreos. Stir just enough to distribute cookies evenly.
• Crush a couple of more Oreo cookies and sprinkle them over the top.

• Cut the roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour.
• Add 1 to 2 tablespoons of oil heated in a skillet on the stovetop. Brown all sides of the floured meat.
• After browning the meat, place it in the slow cooker. If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid. Pour grease from the skillet and scrape up any bits off the bottom and add them to the slow cooker.
• Combine the remaining flour, gravy mix, soup mix, and cold water. Stir until well blended. Pour the gravy mixture over the roast. Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.
• Cover, turn on high, and cook for 1 hour; then turn down to low and cook for 6 to 8 hours, or cook on just low for 8 to 10 hours.
• The meat should be tender when done and should have an internal temperature of at least 145 degrees F.
• Remove the meat from the slow cooker; cover loosely with foil and set aside.
• Pour all the juices into a large saucepan and check thickness of the liquid to use as gravy. If it is too thick, add a little water. If the liquid is too thin, make a thickener of 1 tbsp. of flour and 1/2 c. cold water. Mix well and then add a little at a time to the gravy while cooking on medium-high on your stovetop. Add thickener until the gravy is the desired consistency.
• Slice the meat or pull it apart into small pieces. Serve with the gravy and mashed or un-mashed potatoes.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

In glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.

Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.

Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.

Sift flour and salt together. Cut in shortening with pasty blender, until size of small peas.
• Sprinkle water over mixture, while tossing quickly with fork, until particles stick together. Form into smooth ball.
• For ease in rolling out pasty, wrap dough and allow to chill in refrigerator.
• Roll dough into circle by placing it in between waxed paper sheets on a dampened counter top.
• Lift loosely into pie plate. Pat out air. Fold edges under and crimp.

• Preheat oven to 425°.
• Mix filling ingredients in order given. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean.