Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.

In a small bowl, combine the gravy mix with water. Stir in onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover and cook 1 hour in the preheated oven.

Reduce oven temperature to 225 degrees F and continue cooking 2 hours.

Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven and let meat rest for 10 minutes before slicing.

Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.

In a skillet, melt butter. Add brown sugar and honey. Simmer 1-2 minutes.

Add carrots and cook over low heat about 5 minutes, turning carrots to glaze.

• 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.

• Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
• Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Whisk mixture just enough to combine ingredients thoroughly. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
• Remove from the heat and stir in the vanilla until well blended.
• Add the sliced bananas and stir until evenly distributed.
• Pour into a pre-baked pie crust.
• Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
• Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
• When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
• Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
• Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350° F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
• Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

• In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.
• Stir in chicken. Place 1/4 cup down the center of each tortilla.
• Roll up and place seam side down in a greased 9x13 pan.
• In a bowl, combine the soup, sour cream, milk and chilies. Pour over enchiladas.
• Bake, uncovered at 350 degrees for 30-40 minutes or until heated through.
• Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

• 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.

Cover with plastic wrap and chill until serving time.

• Mix the Cajun seasoning, salt, and pepper together in a small bowl. Use half the seasoning mixture to rub over the chicken and set the remaining seasoning aside.
• Heat two tablespoons of canola oil to a Dutch oven and add the chicken; brown the chicken and then remove from pan.
• Add the remaining two tablespoons of oil to the pan and stir in the flour until well blended. Cook on low to medium-low for about 30 minutes or until flour mixture is browned. Watch carefully so that it does not burn.
• Add the onion, peppers, and celery to the flour mixture and cook just until vegetables are tender; stir while cooking. Add the garlic and continue to cook for another minute.
• Slowly add the water and stock, stirring to mix thoroughly. Add the sausage, Worcestershire sauce, bay leaves, chicken, and remaining seasoning mixture. Bring everything to a boil, reduce heat to a simmer, cover and cook until chicken is very tender, approximately 1 hour.
• Remove the chicken and let it set to cool a little before removing meat from the bones. When cool enough to handle, remove meat and shred; add back shredded chicken back into the soup.
• Heat the soup until everything is heated thoroughly. Serve over rice.

Beat eggs with seasonings, add water and mix.

Dip oysters into egg mixture, then into breadcrumbs. Let stand 5 minutes before frying.

Fry in hot oil (375°) until brown. Serve at once.

• In a small skillet, heat the oil and then add the chopped onion; cook for approximately 10 minutes or until onions are browned. Add the garlic and pepper; cook for an additional minute. Remove from heat and set aside.
• Preheat the oven to 375° F. Grease the bottom and sides of a 9 x 5 loaf pan.
• Lightly spoon flour into measuring cups and then level the top. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk lightly to mix.
• Make a well in the middle of the dry ingredients. Add the onion, cheese, and beer in the well. Stir in dry ingredients, stirring just enough to moisten.
• Pour batter into the prepared loaf pan. Melt 1 tablespoon of butter and drizzle over the top of the batter.
• Bake for 35 minutes, remove from the oven and drizzle another tablespoon of melted butter over the top of the loaf and place back into the oven. Bake for an additional 20 to 25 minutes. The bread should be a dark golden brown.
• Remove from the oven and allow to cool for 5 minutes in the pan; then turn out onto a wire cooling rack and allow to cool completely before slicing.

• Place a cupcake paper in the muffin tins for 24 cupcakes. Preheat the oven to 350° F.
• Combine the cake mix, sour cream, canola oil, sugar, and eggs in a large mixing bowl. Beat on low for 30 seconds and then for 2 minutes on medium.
• Divide the batter evenly into three smaller bowls. Add 3 tbsp. of lemon gelatin to one of the bowls, 3 tbsp. of lime gelatin to a second bowl, and 3 tbsp. of grape gelatin to the third bowl of batter; stir until the gelatins are well blended with the batter.
• Fill each of the cupcake papers with two tablespoons of each of the three different flavored batters.
• Place in the preheated oven and bake for 15 to 20 minutes, or until a toothpick poked in the center comes out clean.
• Allow cupcakes to cool for 10 minutes in the tins; then remove and cool completely on a wire rack.
• Frost cooled cupcakes with cream cheese frosting. Use canned frosting or use your favorite homemade cream cheese frosting recipe.
• Sprinkle the frosting with yellow, green and purple colored sugar.

Combine salad dressing, sugar, cream, salt and pepper. Stir in pasta, shrimp and vegetables. Cover and chill at least 2 hours before serving.

For egg salad, chop the eggs up and place in a small bowl. For deviled eggs, halve each one and place the yolk in a small bowl. Mash the yolks up.

Add Miracle Whip and mustard to the small bowl. Mix to combine.

For deviled eggs, fill the egg white halves with the mixture. Sprinkle with paprika, if desired.

• Clean all the seeds from the melons. Cut melons into chunks.
• Peel kiwi and cut crosswise into slices.
• Go through blueberries and discard blemished or damaged berries. Gently rinse with cold water and pat dry with a paper towel.
• Arrange the different fruit on the plate in sections so that they remains separated. If desired, distribute a few blueberries throughout the plate for color contrast.
• If not ready to serve immediately, store in the refrigerator to keep chilled until ready to serve.
• When serving, refill plate as needed.

Cut bread into slices without cutting all the way through.

Mix all ingredients together.

Spread on one side of each slice of bread; wrap in foil and place in oven for 45 minutes.

• Drain and rinse beans.
• In a stock pot, heat oil over medium heat.
• Add onion and green pepper. Cook until softened, approximately 5 minutes.
• Add garlic, cumin, chili powder, salt and pepper, and chilies and cook 1 minute more.
• Add chicken stock, chicken and beans; simmer 1 hour.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

• Preheat oven to 350° F.
• Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
• Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
• When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
• Bake again for 15 minutes. Allow to cool and cut to desired size.
• Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.

1. Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.

2. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.

3. Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.

4. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.

Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

• Preheat oven to 350° F.
• Add 1 to 2 tbsp. of cooking oil to a large skillet. Heat oil and then just brown the pork chops in the skillet (do not cook all the way through).
• Place the brown pork chops in a large baking dish. If you cannot get them all on one layer it is ok to stack a couple on top of the others.
• Sprinkle the Lipton onion soup mix over the pork chops. Then spread the two cans of Cream of Mushroom soup over the top.
• Drain grease from the pan that the pork chops were browned in and then pour 1/2 can of water into the pan. Scrape sides and bottom of the pan for browned areas created when browning the pork chops; pour this water into the baking dish with the rest of the ingredients.
• Cover the baking dish with foil and place in the preheated oven. Bake for 1 1/4 hours.
• Take out of the oven and remove the foil. Place back in the oven for 15 minutes.
• Remove from the oven and remove the pork chops from the hot dish, scraping off the soup and gravy from the pork chops back into the baking dish.
• Stir the gravy mixture so that it is all well mixed and then place the pork chops back in with the gravy.
• Serve the pork chops and gravy with instant mashed potatoes or make homemade mashed potatoes.

• Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
• Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
• Transfer to a serving dish.

• 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.

Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.

Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.

• Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
• Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
• Sprinkle the dry cake mix evenly over the pumpkin layer.
• Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
• Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
• Remove it from the oven and allow it to cool completely.
• Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
• Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
• Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.