• Preheat the oven to 300° F. Mix together remaining ingredients in a saucepan. Bring to a boil and then simmer for 20 minutes on low; set aside.
• Season ribs with salt and pepper; place on a rack in the bottom of the roasting pan; add about 1/4 inch of water to the pan.
• Cover tightly with foil and bake in the preheated oven for 2 to 2 1/2 hours or until tender.
• Remove from the oven and place on a medium heated grill meaty side down. Baste with barbecue sauce and grill on medium for a five minutes.
• Turn over and baste with barbecue sauce; grill for 3 or 4 minutes and then baste again. Grill another 3 or 4 minutes and then remove from the grill.
• Serve with extra barbecue sauce.

• 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.

In a large bowl, add in all of the vegetables. Top with dressing, mixing to coat.

Cover and refrigerate for 2 hours for the flavors to blend.

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.

• Place the pork roast in the bottom of the slow cooker.
• Pour the chicken broth over the roast.
• Sprinkle the Lipton Onion Soup Mix over the top of the roast.
• Place the onion slices on top of the meat and cover the slow cooker.
• Allow it to cook for 7 to 8 hours on low or cook for 1st hour on high and then turn down to low and cook for 5 to 6 more hours.
• Remove from slow cooker and trim excess fat. Drain juice from the slow cooker but do not discard.
• Pull the pork into shredded pieces and place back into the slow cooker. After all the pork has been placed back in the slow cooker, pour some of the juice back in over the pork to help keep it moist. Add just enough to moisten the meat. Do not have more than 1/4 inch of juice sitting on the bottom.
• Cover and reheat; serve on buns with favorite toppings.

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, combine the chicken through the black pepper.
• Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
• Lay 1 circle on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the crust. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining circles.
• Place on the prepared baking sheet. Bake for 12-15 minutes, until golden brown.

• Cook the macaroni until el dente (still having a slight bit to it); drain, rinse with cold water, and set aside.
• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour drained macaroni into the baking dish and spoon the soup and cheese mixture over the macaroni.
• Spread the mixture evenly and then press it down into the macaroni the best you can without stirring. Smooth out the top when done.
• Mix the corn flake crumbs with the melted butter and then spread out evenly over the macaroni mixture.
• Bake for 1 hour at 350 degrees F.

Cut and scrape corn from cob. Discard cobs.

Place all ingredients in an 8x8 casserole dish and stir to combine.

Bake for 35-40 minutes.

• In a medium saucepan, combine the water, rice and butter. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside.
• Heat a large saute pan or wok to medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown and no longer pink. Add the soy sauce, sesame oil and chile paste, stirring frequently until heated through. Remove from heat.
• To serve, spoon a small amount of rice into each lettuce leaf, top with the sausage mixture, and sprinkle with radishes, if desired. Wrap the lettuce leaf to enclose the filling.

Add cabbage and onions. Cook until cabbage is softened, approximately 10 minutes; remove from heat.

In a small bowl, combine soy sauce, oil, wine, sugar, cornstarch and salt. Stir into meat mixture.

Place 2 teaspoons filling in center of wrapper, wet edge with egg white and seal. Hold to edge and press down to flatten bottom.

Heat a 12" skillet with oil and fry pot stickers on medium high heat until brown on all sides.

Add stock, cover and cook until liquid is absorbed.

Serve with soy sauce, if desired.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Combine all the sauce ingredients in a saucepan. Cook until the sauce begins to boil.
• Once it begins to boil, remove it from the heat. Set aside 1 cup to serve along with the burgers.
• In a large bowl, combine 1/4 cup of barbecue sauce with the egg, oats, onion salt, garlic salt, pepper and salt. Add the ground beef and mix all together until evenly mixed. Shape ground beef into 6 patties.
• Grill over medium heat for 6 or 7 minutes. Turn and cook for 2 minutes and baste with remaining barbecue sauce. Cook for another 5 minutes, basting one more time. Grill burgers to desired doneness.
• Serve with the reserved barbecue sauce and everyone's favorite burger toppings.

• Preheat oven to 350° F. Butter sides and bottom of a 9 x 13 baking pan.
• Melt butter. Add Half & Half and Velveeta cheese. Heat on medium low until cheese is melted.
• Break up pieces of potatoes in baking pan and spread out evenly. Top with onions, salt & pepper.
• Pour melted cheese mixture over potatoes. Sprinkle top with shredded Cheddar cheese.
• Bake uncovered for 1 hour.

• 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.

Combine eggs and milk.

Add remaining casserole ingredients.

Pour into a prepared baking dish.

Bake for 40-45 minutes.

Remove from oven, allow casserole to cool for a few minutes.

Cut into serving pieces, top with salsa, chopped avocados and sour cream.

Drizzle with olive oil and lemon juice. Season with salt and pepper.

Pour into greased muffin cups and bake 30 minutes at 350°.

• For the Brownies, prepare brownie mix as directed on package. Stir in chocolate chips, vanilla and cinnamon.
• Bake and cool as directed on package.
• Meanwhile, for the frosting, mix chocolate frosting and cinnamon. Spread over cooled brownie; cut into squares.

Meanwhile, in a large sauce pan over medium heat, melt butter. Add grated onion and cook 2-3 minutes, stirring occasionally. Add oregano and salt; cook until onions start to brown, approximately 3 minutes. Add garlic and cook for 30 seconds, stirring constantly. Add tomatoes, sugar and basil; simmer for 10 minutes.

Add cooked beef and simmer 10 more minutes.

Serve over spaghetti or other pasta.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

Lay bread slices flat on a baking sheet. Spread butter and then mayonnaise over bread. Sprinkle with grated Parmesan cheese. Sprinkle each slice with shredded mozzarella and cheddar cheeses. Sprinkle garlic salt evenly over slices of bread.

Place under broiler for 6-8 minutes or until cheese is melted and bread is lightly browned.

On skewers, alternate chicken and vegetables. Place on grill and cook until done.

Serve with rice.

Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

Add rice and stir until rice is well coated with butter.

Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

Stir lightly with fork. Let stand in warm place about 10 minutes before serving.

In a skillet, fry bacon and diced onion over low heat until bacon is somewhat crispy and onions are tender.

Add green beans to the bacon and onion and sauté on low heat for at least 15 minutes or until ready to serve.

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.

• Melt margarine and mix with crushed Ritz crackers. Reserve 1/4 C. crumbs for the top. Press crumbs into 9x13 pan.
• Mix ice cream, pudding mix and milk. Beat 3 minutes until smooth. Pour over crust; chill.
• Mix glaze ingredients and cook until thickened; cool.
• Spread cooled glaze over chilled pudding layer; chill.
• Spread with Cool Whip. Top with whole or sliced fresh strawberries. Sprinkle buttered crumbs over the top.
• Chill well before serving. Enjoy!