• Place stick of butter in crock pot.
• Place pork roast on top of butter.
• Sprinkle onions over entire roast.
• Pour honey over onions.
• Set crock pot on low and allow to cook for approx. 6-8 hours, until pork is cooked through and the roast falls apart when you stick a fork in it.

• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

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

• Mix all the ingredients together and pour into a casserole or slow cooker.
• Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

1. Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
2. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
3. Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
4. Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
5. In a large bowl, whisk together the mint extract, food coloring and the whipped topping. Spread the whipped topping over the fudge layer.
6. Crumble the remaining cookie crumbs over top of the whopped topping. Sprinkle the mint chips over the top.
7. Refrigerate and chill for at least 4 hours, overnight is best.

• 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.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil.
• Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into peas. Cook until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

Combine brown sugar and steak seasoning. Add sugar mixture to the skillet and stir to combine.

When the meat has browned, add in onion, red pepper, vinegar and Worcestershire sauce to the skillet. Reduce heat to medium and cook for 5 minutes.

Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook for 5 minutes longer.

Spoon sloppy joe meat onto bun bottoms and cover with bun tops.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

• Preheat oven to 325° F. Grease bottom and sides of a large baking dish.
• Dice onion and chop celery into small pieces.
• Cube and brown steak with onion and celery in a small amount of fat.
• Combine rest of ingredients and mix in with the meat, onion and celery. Pour all into the greased baking dish.
• Place in the preheated oven and bake 2 hours.

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.

• 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.

• Combine all ingredients in a large bowl, mix well.
• Shape the meat mixture into loaf and place in slow cooker. Cover and cook on low 8-10 hours; or place in a loaf pan and in a 350 degree oven for 1 to 1 1/2 hours.

• Mix all the ingredients together in a small bowl.
• Spread over meatloaf. Replace the cover on the slow cooker and cook on high for 15 minutes. If baking the meatloaf in the oven, add the glaze for the last 1/2 hour of cooking time.

• 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.

1. Place coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker; brew as directed.

2. Simmer milk, chocolate syrup and sugar in small saucepan on low heat until sugar dissolves. Stir milk mixture and vanilla into brewed coffee.

3. Pour into serving cups. Garnish with whipped cream and cinnamon, if desired.

1. Mix butter, lemon juice, Seasoning, onion powder and pepper in small bowl until well blended.

2. Place fish on broiler pan. Brush butter mixture over fish.

3. Broil 10 to 12 minutes or until fish flakes easily with a fork.

• Cut up cauliflower into slices about 1/4 inch thick. If parts crumble, don't worry, just toss into a medium size bowl with the sliced cauliflower.
• Sprinkle olive oil on the cauliflower and toss, making sure each piece got olive oil on it through the toss. Add salt and pepper and toss again.
• Spread out on a cookie sheet.
• Bake at 450° or 500° turning over once during a 20 minute or so bake time. You want them crispy and browned, not burned! Enjoy.

• Place chopped lettuce in a 9 x 13-inch pan.
• Layer the vegetables on top of the lettuce.
• Pour ranch dressing on top of vegetables and spread out as evenly as possible.
• Cover with cheese and then bacon; top with croutons.
• Do not toss, leave in layers to serve. Refrigerate to chill before serving.

Heat the oil in a nonstick skillet over medium-high heat. Season the chicken with salt, pepper and rosemary. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Cut pastry into 4 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces, if desired. Pinch and seal the dough up and over the meat and cheese.

For egg wash, beat egg with 1 tablespoon water. Seal pastry with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.

Bake 15-18 minutes, until golden.

Add chicken broth and seasonings. Cover and simmer for 20 minutes on low heat.

Mix cheese with broccoli. Place in casserole dish.

Melt margarine and mix with crushed Ritz crackers. Spread crackers over broccoli mixture.

Bake covered at 325° for 25 minutes. The last 10 minutes, the dish should NOT be covered.

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.

• Preheat oven to 350 degrees.
• In a 1 quart mixing bowl, cut butter into chunks. Add brown sugar and flour; mix at medium speed, scraping sides of bowl often until well mixed (about 1 minute).
• Reserve 1/2 cup crumb mixture for topping; press remaining crumb mixture into 8 inch square baking pan.
• Bake near center of oven for 10 to 12 minutes.
• Prepare filling by beating the cream cheese, sugar, egg, and lemon juice together until smooth.
• Add the cherries and beat just long enough to mix in.
• Spread filling over crust; sprinkle with remaining crumb mixture.
• Continue baking for 18 to 20 minutes or until filling is set and top lightly browned.
• Cool. Store in refrigerator.