In a medium bowl combine remaining ingredients. Cover ribs with sauce. Cover.

Bake for 3 hours at 350 degrees F or 6-8 hours on low in the slow cooker.

Layer sliced potatoes, cheese, onions, bacon, salt and pepper and dots of butter. Pour milk into pan until it comes to within 1 inch from top of pan.

Bake for 1 hour or until potatoes are tender and milk has cooked down.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Place the ramen noodles in a small bowl and cover with warm water. Soak until noodles have softened, approximately 15 minutes.
• Whisk together all the dressing ingredients until well mixed.
• Drain the noodles once they are softened and cut into smaller lengths so it is easier to mix the noodles with the other ingredients.
• Combine the noodles with the rest of the ingredients except for the cashews. Stir to mix ingredients.
• Pour dressing over salad; toss to cover evenly. Place the salad in the refrigerator for 2 to 3 hours before serving so that it is thoroughly chilled.
• Add the cashews just before serving.

• Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
• Pour melted butter or margarine over the cookies and toss with a fork to combine.
• Press cookie mixture into the bottom of the springform pan.
• Place the pan in the freezer for at least 15 minutes.
• Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
• When ready, spread over the cookie mixture in the pan.
• Place the pan back in the freezer.
• Melt 8 squares of chocolate over medium heat in a small saucepan.
• When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
• Place back into the freezer for one hour.
• Allow the second quart of ice cream to thaw for 5-10 minutes.
• Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
• Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
• Place the cake on a serving platter.
• Spread the non-dairy whipped topping over the top and sides of the cake.
• Sprinkle with colored or chocolate sprinkles if desired.
• Serve immediately or place the cake back into the freezer.
• If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
• Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.

Over medium-high heat, brown ground beef in a large skillet; drain off fat.

Add tomatoes, water, taco seasoning and green chilies. Simmer on medium, covered, for 10 minutes.

Combine cottage cheese and eggs; set aside.

Place 2 flour tortillas or 4 corn tortillas on the bottom of the pan. Spread with 1/4 of the cottage cheese mixture. Top with 1/4 of the meat mixture. Repeat to create 4 total layers.

Top with shredded cheese.

Bake for 20 minutes.

• In a medium bowl, combine onion, garlic, chili powder (or fresh jalapeño pepper), and diced tomato.
• With a sharp knife, cut avocados in half, removing the pit. Spoon out the flesh into above mixture. Use a fork to mash the avocado into mixture. Add lime juice, cilantro, and season with salt and pepper to taste.
• Cover with plastic wrap, laying the plastic wrap directly on the guacamole to prevent discoloration. Refrigerate until serving time. (This only keeps a couple of hours before discoloring so prepare shortly before serving.)
•  Garnish with additional cilantro sprigs.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

• Mix ground beef, pineapple juice, and salsa together. Make 6 - 8 burgers as desired.
• Fry or grill the burger; throw on the cheese during the last one or two minutes so that it melts on the burger.
• Put the burger in a bun and enjoy!

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

• Cook bacon until crisp and place on a paper towel lined plate for grease to drain. Do not drain grease from the pan. Crumble bacon and set aside.
• While bacon is cooking, cut chicken into bites size pieces. When bacon is done, cook the chicken in the bacon grease left in the pan.
• Add the garlic powder; and then add the salt and pepper to taste.
• Cook the pasta according to directions; drain and pour back into the pot.
• Grease the bottom and sides of the 9 x 13 baking dish. Preheat the oven to 400 degrees F.
• When pasta is done and back in pot, add the soup, 1 cup of cheese, and the chicken; stir to mix.
• Pour pasta and chicken mixture into the prepared baking dish and spread out evenly. Sprinkle the bacon over the top.
• Sprinkle the rest of the cheese over the top and place in the preheated oven. Bake for 20 minutes or until the cheese has melted and is slightly browned.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

• Place brats in a saucepan and cover with beer. Bring to a boil. Cook for 5 to 10 minutes at a low boil.
• Remove the brats from the saucepan and discard the beer.
• Place the brats on a preheated grill and grill just long enough to brown the brats nicely.
• While the brats are on the grill, heat the leftover (or store bought) chili.
• When the brats are done, serve the brats and chili. Allow everyone to add their own chili.
• Serve with chopped onions and cheese if desired.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• Remove most of the excess fat from the tenderized round steak and cut the steak into serving size pieces. If using round steak that is not tenderized, pound it with a tenderizing mallet.
• Mix the flour, salt, and pepper together in a shallow bowl.
• Heat about a tablespoon of the margarine in the skillet over medium to medium-high heat until sizzling.
• Dredge the steak pieces in the flour and place in the skillet. Only add enough pieces to cover the bottom without crowding.
• Cook until nicely browned on both sides. Remove from the skillet and place on a plate. Set them aside and fill the skillet with more steak pieces. Continue this process until all the pieces have been browned. You will have to add more margarine in between each batch and maybe a little just before turning each batch. You may end up needing a little more than a 1/4 cup of margarine.
• Once all the pieces have been browned, place all the browned steak pieces back in the skillet. Pieces will have to be layered.
• Spread the can of cream of mushroom soup over the top of the steak, cover, and heat until soup is bubbling around the edges. Then turn the heat down to a simmer and allow it to cook, covered, for 45 to 60 minutes.
• Once the steak is done, remove it from the pan, scraping off some of the soup from its surface back into the pan. Place the steak on a serving platter.
• Once the steak has been removed, add a little water (or milk) to the skillet, being careful not to add too much or it will thin the gravy too much. Mix it into the soup, scraping the sides and bottom to blend the flavorful piece into the gravy. Bring to a boil and then remove from the heat and pour into a serving bowl.
• Serve the gravy over mashed potatoes (homemade or instant), along with the tenderized round steak.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

Pour into a sprayed 1 1/2 quart casserole dish. Bake uncovered at 350 for 30 minutes.

Top with remaining onions and bake 5 more minutes.

• Slice grapes in half and put in a medium bowl.
• Core the apples and cut into triangles; add to the grapes.
• Slice bananas and add to the bowl.
• Add the whipped topping and stir gently to coat everything evenly.
• Add the marshmallows and fold into the mixture.
• Refrigerate until ready to serve.

Remove the chicken from the brine and dry off with paper towels to remove excess liquid.

Pour flour onto a plate.

Beat eggs in a shallow bowl.

Combine breadcrumbs, Parmesan, salt and pepper in another shallow bowl.

To bread the chicken, first coat with flour, then egg, and then the Parmesan mixture.

In a large skillet, add enough oil to cover the bottom and heat over medium until hot. Brown each chicken breast in the oil 4-5 min per side or until brown and no longer pink.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

• Toss vegetables in large salad bowl.
• In a small bowl combine mayonnaise, sugar and Parmesan cheese.
• Pour over vegetables and toss to coat. Cover and chill.
• Stir in the bacon before serving, reserving a little to sprinkle on top. Sprinkle top with a little grated Parmesan cheese and bacon just before serving.

• Preheat the oven to 350°F.
• In a large mixing bowl, mix together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. In a different bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Using a mixer, slowly incorporate the dry ingredients into the wet ingredients.
• Spray each cake pan with the non-stick cooking spray and dust each with flour. Divide the batter evenly between the three pans.
• Place in the oven with room between each pan for the heat to circulate for 20-25 minutes. The cake is done when it begins to pull away from the edges of the pan. Allow cakes to cool for 5 minutes on cooking racks, then invert them onto the racks to remove them from the pan. Allow to cool completely.
• For the frosting, cream together the cream cheese, butter, powdered sugar and vanilla for 2 minutes in a mixer or until light and fluffy. Place one cake on a cake platter and frost the top with 1/4" of frosting, place the second cake, top side down on top of the first and add 1/4" of frosting. Top with the last cake, top side up and frost the top and sides. Store covered.