Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3-4 hours or on Low setting for 8-9 hours.

In a small saucepan, warm the buttermilk. Add butter, stirring until melted.

Mash the potatoes and mix in warm buttermilk mixture. Season with salt and pepper.

• Combine all ingredients in large roaster.
• Bake 350 degrees F. for 1 hour, stirring every 15 minutes.
• Cool completely, place in freezer bags, and freeze.
• You can half the recipe and microwave on high for 20 minutes, stirring half way through.

Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool.

Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet. Bake until set at edges, but still soft in the center, about 18 minutes.

Before serving, run a sharp knife around the edge of the ramekin. Flip over onto a serving dish, tap a few times until the cake fall out. Serve warm with real whipped cream or vanilla ice cream.

TIP: Take the cake out of the oven when the uncooked portion in the middle is the size of a quarter.

NOTE: The batter can be made ahead the day before and stay in the refrigerator until you are ready to bake it. Cooking time varies greatly depending on how cold or room the batter is.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.

• In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat.
• Add onions and cook until translucent, 8-10 minutes. Add garlic and cook 1 minute. Pour into a bowl and set aside.
• Add 1 tablespoon of butter in the same skillet and melt over medium heat. Add the bell peppers and cook just until slightly softened. Remove from heat.
• Using a large grill pan, heat oil over medium heat.
• Assemble quesadillas by placing desired fillings (chicken, onion/pepper mixture, cilantro, spinach and cheese) to cover the tortilla. Place a second tortilla over the top.
• Using a wide spatula, carefully place in the prepared skillet. Cook 3-5 minutes or until slightly browned. Carefully turn over and cook on second side until slightly browned.
• Remove from skillet and place on a plate. Cut in half and then cut each half into 3 triangles. Serve with Pico de Gallo, sour cream and any other desired Mexican fixings.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

Chill several hours.

Serve on tacos or with tortilla chips.

• Cook macaroni per directions on package; drain and rinse with cold water; drain well again.
• Combine drained macaroni with all other ingredients except salt and pepper; mix lightly.
• Season with salt and pepper to taste.
• Add additional salad dressing before serving, if desired.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

Place patties on a pre-heated grill and cook over medium heat for about 10 minutes or until meat is no longer pink in the center, flipping once.

Serve on lightly toasted buns, topped with lettuce, tomato and remaining French fried onions. Burgers should be juicy, so no condiments are necessary, but you can dress it up to suit your tastes.

Wash and peel sweet potatoes. Cut into 1/2-inch slices, then again into 1/2-inch strips. Toss sweet potatoes with oil in a large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.

Transfer sweet potatoes to platter.

Mix herbs in a small bowl. Sprinkle over sweet potatoes.

VARIATIONS: You can add any favorite herb to the mix, even a little dash of Parmesan cheese is delicious.

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.

Next, add sliced potato, carrots and rice, to your preference. Season all to taste and top each with a tablespoon of butter.

Fold the foil up around the ingredients, to seal in the juices. Place all the little dinners on a cookie sheet and bake at 350 until done, approximately 30 minutes.

VARIATION: A pork chop can also be used in these dinners.

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

Test Kitchen Tips:

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator.

• For ease in stretching or rolling, let dough stand at room temperature 1 to 2 hours.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For more tips, see Tips For Grilling Pizza.

Test Kitchen Tips:

• Pizza dough may be purchased from the prepared deli or dairy section of the supermarket. If frozen, thaw dough in refrigerator.

• For ease in stretching or rolling, let dough stand at room temperature 1 to 2 hours.

• Fresh pizza dough may also be purchased from your local pizzeria.

• For more tips, see Tips For Grilling Pizza.

• Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
• Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together. You should end up with about a 3-inch hole in the center.
• In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
• Top this with the blueberry pie filling; spread out evenly.
• Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
• Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
• Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
Cut into wedges to serve. This dessert pizza can be served warm or cold.

Add the barbecue sauce, vinegar and hot sauce to the pan and whisk well to combine. Cover the pan and set it aside.

In a medium mixing bowl, combine the seasoning salt, Old Bay and poultry seasoning; whisk to combine.

Lay one layer of drumsticks in 2 full-size disposable aluminum steam pans, alternating the thin and thick end of every other piece so that they fit together nicely. Season the top side of the drumsticks liberally and evenly with the seasoning mixture. Flip all of the drumsticks over and repeat the seasoning. Add another layer of chicken to each pan and repeat the seasoning on both sides.

Cover the pans with foil and refrigerate 3-4 hours.

Preheat your grill at medium heat.

Arrange the chicken on your grill in the same way you did in the pans so they fit nicely.

Cook the drumsticks, turning them about every 10 minutes, until the internal temperature in the thickest part of the leg reaches 175º, approximately 1 hour.

To sauce the chicken, work in batches. Pour about 2 cups of the sauce in a very large mixing bowl, then add about 15 legs and gently toss/fold to coat them in sauce. Repeat the saucing with the remaining legs. Or you can put the sauce in a slow cooker and serve it beside the chicken drumsticks.

OPTIONAL: If you want to caramelize the sauce, return the chicken to the grill for a couple minutes per side after saucing.

If you need/want to grill the chicken ahead of time it will hold nicely for 1-2 hours in a 170-180º oven in pans covered with foil. You can even barbecue them the day before just wait to sauce them until just before serving or serve the sauce on the side. Cover and refrigerate the unsauced drumsticks overnight. To reheat, put chicken in covered pans in a 350º oven for about 2 hours, or until the internal temperature in the thickest part of the thighs is at least 165°.

• Preheat oven to 350° F. Grease the bottom and sides of a baking pan.
• Make thin slices along each of the potatoes but do not slice all the way through.
• Place in the greased baking pan. Baste each well with the melted margarine.
• Sprinkle with the onion salt and celery salt.
• Place in the preheated oven.
• Bake for approximately 1 hour, basting with more of the melted margarine every 15 to 20 minutes. If they are not golden brown once they are tender when poked with a fork, you can put them under the broiler to bring them to a nice golden brown.

Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.

Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.

Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve.

Add partly thawed strawberries and bananas. Refrigerate until almost firm.

Pour 1/2 of mixture into dish or casserole and spread layer of sour cream over mixture. Pour remaining Jello mixture over sour cream. Refrigerate until ready to serve.

If desired, sprinkle nuts just before serving.

Combine coconut milk and enough milk to make 3 cups.

Mix egg yolks and milk mixture and stir into sugar mixture. Cook on medium heat until mixture thickens, then boil for 1 minute; stirring constantly; remove from heat.

Add butter, vanilla and coconut. Cool for 30 minutes.

Pour cooled pudding mixture into prepared pie crust. Cover with plastic wrap and refrigerate for at least 2 hours.

For toasted coconut, preheat oven to 400 degrees F. Spread coconut on baking sheet. Watch carefully as it burns easily. Stirring every minute, bake for 4-5 minutes until toasted to golden brown; cool.

Beat whipping cream and powdered sugar together until soft peaks form. Spread over cake and top with toasted coconut.