Cool potatoes; slip the peels off.

Mash potatoes with eggs, milk, vanilla and melted butter. Put mixture into a lightly buttered 2-quart baking dish.

For topping, combine remaining ingredients; sprinkle over the sweet potato mixture.

Bake at 350° for 20-25 minutes.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

Toast almonds, noodles and sesame seeds in butter, together in pan. Set aside.

For dressing, mix all ingredients together.

Mix together cabbage mix with toasted nut mix. Just before serving, add dressing and mix well.

• Preheat oven to 425° F.
• Mix ingredients in order given for filling.
• Pour into pie shell.
• Bake 15 minutes. Reduce heat to 350°F and continue baking 45 minutes or until toothpick inserted near center of pie comes out clean.
• Cool completely. Before serving garnish with whipped topping, if desired.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Peel and shred the potatoes. Pat dry with a paper towel.
• Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
• Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
• Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
• Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
• Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
• Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

• Mix yogurt, mayonnaise, lemon juice, sugar, and salt. The flavor will improve if the dressing is refrigerated for an hour or two, but it can also be used right away if time is short.
• Combine apples, grapes and banana. Add walnuts, if using. Pour dressing over and toss gently. Serve chilled or room temperature.

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

Add eggs and vanilla; mix well.

Add dry ingredients and mix thoroughly.

Roll into balls and roll in granulated sugar. Add colored sugar for holidays, if desired.

Place on ungreased cookie sheets. Bake at 350° for 8 minutes.

Remove from oven; press chocolate kiss on top of each cookie.

In a large skillet, melt butter. Cook onion and celery until translucent. Add to milk and cream mixture.

Combine flour, salt, Tabasco sauce and cold water; blend to a smooth paste. Stir into oysters. Place in skillet over very low heat and cook for about five minutes or just until edges curl, stirring gently.

Pour oysters into milk and cream mixture. Remove from heat; cover. Let stand 15 minutes to blend flavors.

• Cut wings into sections. In plastic bag, combine remaining ingredients. Reserve 1 C for basting and refrigerate.
• Add wings to bag, turn to coat. Seal bag and refrigerate for 4 hours.
• Grill the chicken covered over medium heat for 16 minutes, basting and turning several times, grill uncovered 8 minutes. The wings may be baked in a 375° oven for 30 - 40 minutes.

• Combine water, beer, and seasoning in a saucepan. Heat to a boil and then add the shrimp.
• Turn heat down to a simmer and cover; cook 2 or 3 minutes, just until fresh shrimp turns pink. If using precooked shrimp, just steam for 2 minutes.
• Drain shrimp and serve immediately if serving warm. Otherwise allow shrimp to cool and then refrigerate until ready to serve.
• Serve with favorite cocktail sauce.

Drain and chop artichokes.

Mix 1 cup of the mozzerella cheese together with cream cheese, Alfredo, garlic, Parmesan, spinach and artichokes.

Sprinkle with the remaining mozzarella cheese on top and bake at 350° for 30 minutes or until bubbly.

Cream butter and sugar.

Add egg, milk, vanilla and almond.

Mix together dry ingredients and then add to other mixture.

Use cookie press to press onto baking sheet.

Bake 8-10 minutes, until firm but not brown.

• Beat peanut butter and butter together with an electric hand mixer until creamy.
• Add powdered sugar and mix again.
• Stir in rice crispies and refrigerate for 2 hours.
• Roll dough into balls and place on a cookie sheet lines with waxed paper.
• Freeze the dough balls.
• Melt chocolate in a double boiler and dip the dough balls into the chocolate until completely covered. It is easier to work in small batches and keep the rest in the freezer until ready to use. They are easier to handle when still frozen.
• After dipped in chocolate, set each on the waxed paper again and either allow them to set on their own or freeze again to set faster.

• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

• Pour fat off from drippings in the roasting pan.
• Add beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.
• Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.
• Drizzle the Au Jus over the prime rib when serving.

• Grease the bottom and sides of a 2 quart baking dish.
• Peel and slice potatoes thinly. Cover with water to prevent them from discoloring while preparing the other ingredients.
• Heat 4 tbsp. butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbling.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, continue to stir. Remove from heat after boiling.
• Drain the potatoes and blot off excess moisture with paper towels. Arrange potatoes in greased baking dish in 3 layers, topping each of the first 2 layers with half of the onion and 1/3 of white sauce.
• Top the last layer of potatoes with the remaining sauce. Dot with 1 tbsp. butter.
• Cover and cook for 30 minutes in an oven preheated to 350° F. Uncover and cook 1 hour longer.
• Let stand 5 to 10 minutes before serving.

• Preheat oven to 350 degrees.
• Spread pecans out in a single layer on a large baking sheet.
• Toast the pecans in the preheated oven, approximately 10 to 15 minutes, tossing once. Allow to cool.
• In a large bowl, combine mixed greens, mango, craisins, red onion, swiss cheese and pecans.
• Top with balsamic vinaigrette and toss to combine.
• Serve immediately.

• Dissolve yeast in warm water; let stand until foamy, for about 10 minutes.
• Heat butter in milk until butter melts; cool.
• In a large bowl, beat eggs .
• Add sugar, salt, yeast mixture and cooled milk mixture
• Add enough flour until dough is stiff enough to stir with a spoon. Cover and let rise until double in size, approximately 1 hour.
• Punch down and raise the second time.
• Roll out to 1/4 inch thick. Cut into circles with a tea cup. Lightly butter 1/2 of the circle, fold in half and pinch edges together. Melt shortening on baking sheet. Dip the top of the roll in grease from pan, turn over and set the bottom of the roll on greased pan.
• Cover and let rise for 1 hour or until doubled in size.
• Uncover and bake at 400° for 12 minutes or until light brown.
• Spread butter on top for rolls.

• Prepare and bake the cake in two 9-inch cake pans as instructed on the package.
• Cool for 10 minutes in the pans and then turn out onto a cooling rack, top side down; cool completely.
• Once cooled, place the clean cake pans over the layers and turn them back into the pans so they are top side up. Poke the cakes with a large fork (such as a meat fork) in half inch intervals all over both layers.
• Mix one cup of boil water and the strawberry gelatin mix in a small bowl; stir for approximately 2 minutes until the gelatin dissolves.
• Leaving the cake layers in the pan, carefully pour the strawberry gelatin mixture evenly over one of the cake layers, trying to pour in the holes as much as possible.
• Repeat this process with the lime gelatin and the second layer of cake.
• Cover the layers lightly with waxed paper and place in the refrigerator for at least 3 hours to allow the gelatin mixture to set.
• Just before you are ready to assemble the layers, prepare the frosting. Pour the milk, pudding mix, and powdered sugar in a mixing bowl.
• Using a wire whisk, beat the mixture for approximately 2 minutes; carefully fold in the Cool Whip.
• Unmold layers by placing the pans in hot water to loosen the cake. Turn out the red layer and place on a cake plate.
• Spread a 1/4-inch layer of frosting over the first layer. Turn out the 2nd layer and place on the first layer.
• Spread the remaining frosting evenly on the top and sides of the cake. Finish the frosting with desired decorative design. If desired, decorate the top of the cake with Christmas sprinkles.
• Place in the refrigerator to chill for approximately 1 hour before serving.

Stir in water, tomato paste and taco seasoning mix, heat to boiling.

Reduce heat to medium-low; simmer 10 minutes.

Meanwhile chop lettuce, dice tomatoes and vegetables.

Warm tortillas in the microwave.

Top each tortilla with desired toppings and enjoy!

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.

This salsa can be served warm or cold. Serve with tortilla chips.

NOTE: Serrano peppers are hotter than jalapenos. Adjust the recipe to your liking; for mild do not add Serrano, for medium recipe as is, for hot add 2 Serranos.

• Melt butter in large skillet over medium heat.
• Trim fat on pork chops and then slice it at 1-inch intervals to prevent chops from curling as they cook. Pat pork chops with paper towels to remove excess moisture.
• Sprinkle well with lemon pepper seasoning on both sides. With a fork, repeatedly stick pork chops to propel seasoning into meat.
• Place in skillet with heated butter and cook until pork chops are done; do not overcook.
• Very easy and very good!

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• 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 the peas. Cook over medium high heat until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• Beat the pudding and milk in a bowl for approximately two minutes or until it thickens.
• In a separate bowl, beat the butter, cream cheese, and powdered sugar together.
• Beat the cream cheese mixture into the pudding; then fold in the whip cream.
• Fold in the crushed Oreos.
• Garnish with extra cookies.
• Cool in the refrigerator for 2 to 4 hours.