• 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.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

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.

• Mix buttermilk and pudding until pudding thickens.
• Fold in whipped cream.
• Coarsely crush the Oreos; set some aside to sprinkle on top.
• Fold Oreos into the pudding mixture. Sprinkle reserved Oreos on top.

• Combine flour, shortening, salt, milk, and mix until well blended. Form dough into a ball and then flatten. Roll out dough and put into a 9 inch pie plate.
• Bake at 350°F until crust is golden brown. Remove from the oven and set aside.

• Combine sugar, cornstarch and salt in a sauce pan.
• Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
• Pour in the boiling water and bring this mixture to a full boil; boil for one minute.
• Remove from the heat and add the lemon extract; stir to mix well and then pour into the baked pie crust.

• Beat egg whites to a soft peak; and then add the powdered sugar and cream of tartar. Beat until whites form stiff peaks.
• Spread over pie filling and bake at 350°F until meringue is golden brown. It is best to let the pie cool before serving to allow the filling to firm up.

Add hash browns, onions and green pepper, if desired. Cook until potatoes begin to brown.

Spray a 9x13 pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. Sprinkle with shredded cheese.

Bake covered for 25 minutes at 375°.

Remove foil and bake 5 minutes longer.

NOTE: this can be prepared the day before and refrigerated until ready to bake.

In large mixing bowl, combine all ingredients. Stir together until all ingredients are moistened.

Pour batter into a greased or paper lined muffin pan, filling cups 3/4 full. Bake 5-18 minutes.

Cool on baking racks.

• Fill pitcher half full with orange juice; fill the remainder with sprite.
• Stir gently and keep chilled until ready to serve.
• It is best to chill the orange juice and sprite ahead of mixing. This way you can mix up just before serving.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

In a medium sauce pan, melt caramels and cream over low heat, stirring frequently.

Combine all other ingredients except the chocolate chips.

Press 2/3 of the crumb mixture into 9x13 inch glass pan. Bake for 10 minutes.

Remove from oven and sprinkle with chocolate chips. Pour caramel mixture over the chocolate chips. Top with remaining crumb mixture.

Bake another 12 minutes.

Cool and cut into bars.

Stir in garlic, diced tomatoes, tomato sauce and tomato paste into the pan. Season with oregano, basil, salt and pepper.

Simmer spaghetti sauce for 1 hour, stirring occasionally.

Serve over spaghetti noodles

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.

• Tear Romaine lettuce into bite-size pieces and put in a large mixing bowl.
• Add the Parmesan cheese and croutons to the lettuce; toss all ingredients until evenly mixed.
• Serve with your favorite salad dressing.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2-3 hours.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Brown ground chuck (or hamburger) in pan with garlic powder, salt, pepper, Worcestershire sauce, and onion powder.
• While browning meat, spread pizza crust out evenly on the pizza stone (or pan) and then spread the ketchup and mustard evenly on top.
• When meat is done, place on top of ketchup and mustard. Sprinkle the entire top with the cheese.
• Bake at the temperature stated on the pizza crust package. Bake for 10 minutes and then put under broiler to melt and brown cheese.
• Serve and enjoy.

• In a medium bowl, mix together all of the pico de gallo ingredients and refrigerate.

• Preheat oven to 400°.
• Place potatoes in oven and bake for one hour or until the are fork tender.
• Set aside to cool.
• When they are cool enough to handle, cut the center 1/2 inch from the potato by slicing twice. One slice on the right side of the middle and one slice on the left side of the middle. This will leave you with three pieces; two edge pieces and one middle piece approximately 1/2 inch thick. You do not need need the middle piece for this recipe. Save it for a different potato dish.
• Turn the oven to 450°.
• With a spoon, scoop out the inside flesh of the potato skins, leaving approximately 1/4 inch on the sides.
• Spray the whole potato with non stick cooking spray.
• Place on a cookie sheet cut side up and bake for 12 minutes or until the edges begin to brown.
• Sprinkle a small amount of cheese on each potato skin.
• Sprinkle on the bacon and top with one tablespoon of pico de gallo and the remaining cheese.
• Place back in the oven for a couple of minutes or until the cheese has melted.
• Serve warm with sour cream and pico de gallo.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

Meanwhile, for glaze, heat marmalade, Madeira or sherry, lemon juice and orange juice in a saucepan over medium heat until runny, about 5 minutes.

Increase temperature to 400 and bake uncovered, for 30 minutes, brushing with glaze after 15 minutes.

• Boil potatoes in salted water until soft.
• Mash with milk, butter and ranch dressing mix.
• Stir in half of the cheese and pour mixture into 8x8 casserole dish.
• Sprinkle remaining cheese on top and bake for 5 minutes at 350 degrees F or until the cheese has melted.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.

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.