30 minutes before serving, add mushrooms and wine or broth.

• Boil potatoes until done. Drain and mash.
• Whip in cream cheese and sour cream until fluffy. Add milk if necessary (not even 1/4 of a cup).
• Salt to taste.
• Cover and refrigerate.
• Before baking, preheat oven to 350 degrees F., drizzle melted margarine over the top.
• Bake 1 hour (40 minutes covered and 20 minutes uncovered). Or, place in a slow cooker on low and heat for 4 hours before serving. You could also bake them in the crock in the oven before hand and keep them warm in the slow cooker until ready to serve.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Wash and drain the iceberg lettuce, pat dry, and cut into bite size pieces.
• Wash cauliflower and cut into bite-size pieced.
• In a large glass bowl, layer half the iceberg lettuce in the bottom. Add all cauliflower, sweet onion and frozen peas. Add the remaining iceberg lettuce as the top layer.
• Mix sour cream and mayonnaise together and spread over salad; do not stir in! Sprinkle sugar on top, then sprinkle cheddar cheese over all.
• Cover bowl with plastic wrap. Refrigerate for 24 hours or 8 hours at the least before serving.

• Preheat oven to 375° F.
• In a large container, mix prepared apples and raspberries together. Make sure the apple variety selected is a baking apple that will not become mushy when cooked.
• In a separate container, combine cornstarch, sugar, salt, and cinnamon. Stir into apple and raspberry mixture. Pour into baking pan.
• In a separate container, combine oats, brown sugar, and chilled butter or margarine. Sprinkle mixture over the top of apples and raspberries.
• Bake at 375º F for 30-45 minutes, until the topping has browned and the apples are tender. Can be served warm or cold, plain or with ice cream.

Cook macaroni according to package directions; drain.

Stir cooked macaroni, soup, milk, tuna and peas, if desired.

Pour into prepared dish. Sprinkle with cheese. Bake uncovered at for 20 minutes.

Top with french fried onions and bake 5 more minutes.

• Peel and slice the cucumbers. Mix with the coleslaw mix.
• Combine all the dressing ingredients and stir until well blended.
• Pour part of the dressing over the cabbage and cucumbers and toss to coat. Continue to add dressing until the coleslaw is coated to your satisfaction. You may not use all of the dressing, depending on your preference.
• Refrigerate to chill before serving. Toss lightly before serving.

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.

Cook meat with taco seasoning mix as directed on package. Spoon salsa onto pizza crust. Spread meat onto pizza; top with cheese.

Bake 8-10 minutes or until crust is golden brown and cheese is melted.

Top with lettuce, onions and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with sour cream, if desired.

Add tomato sauce, water, bouillon, garlic powder and cumin. Bring to a boil. Do not stir during this phase.

Reduce heat, cover and simmer for 20 minutes.

Cover with plastic wrap and chill until serving time.

• Preheat oven to 375° F.
• Cover cookie sheet with aluminum foil for ease of cleanup.
• Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
• Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
• Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
• Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
• Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
• Lay a single layer of strips on baking sheet and place in oven.
• Bake for 12 minutes or until golden brown and crisp.
• Remove from oven and allow to cool and crispen further.
• Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
• Use to garnish soups, stews or salads.

• Mix the ground beef, eggs, crackers, onion salt, salt, and pepper. Mix until all ingredients are evenly distributed.
• Take a large spoonful of the ground beef mixture and roll into a ball. Place the meatballs in the bottom of a Dutch oven or stock pot; brown until they are no longer pink in the middle.
• Remove the meatballs from the pan and set aside. Drain the grease from the pan and then put back on the burner; add about a half inch of the tomato juice to the pan and cook to loosen the browned bits from the bottom of the pan. Once the browned bits are all loosened, add the remaining tomato juice.
• Add the tomato soup, onion, sugar, butter, onion salt, garlic salt, and salt. Stir and cook until mixture is simmering.
• Add the meatballs back in the sauce and allow everything to simmer for 15 to 20 minutes.
• Cook the vermicelli while the sauce and meatballs are simmering.
• When the vermicelli is done cooking, drain the water and serve it topped with the sauce and meatballs.

• Combine the garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and 2 tablespoons of the Parmesan cheese.
• Season to taste with salt and black pepper. Refrigerate until ready to use.

• Preheat oven to 400° F.
• On a large baking sheet, place bread cubes. Drizzle with melted butter. Add remaining minced garlic and season with salt and pepper. Stir to coat bread cubes evenly. Bake until golden brown, 10-12 minutes, stirring frequently.
• When ready to serve, place lettuce in a large bowl; toss with the dressing and remaining Parmesan cheese. Add the croutons, toss lightly, and serve.

Slice bread into 1-inch thick slices. Place on a baking sheet.

In a small mixing bowl, combine melted butter, cheese and seasonings.

Spread over cut sides of bread.

Bake for 8-10 minutes or until topping is lightly browned and bubbly.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

Cut chicken into 1-inch pieces.

Place flour, eggs and crushed chips each in a separate bowls.

Dredge chicken in flour first. Then roll in eggs. Then coat with crushed chips.

Place onto prepared baking sheet. Drizzle with melted butter.

Bake for 20 minutes, turning halfway through the baking time.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

Open husk; remove what silk you can. Spread 1 teaspoon of soft butter on each ear of corn. Close husk.

Grill corn over medium-high grill for 20 minutes or until done, turning every 5 minutes.

In a large bowl, cream together peanut butter, butter, white sugar and brown sugar until well blended.

Beat in the eggs, one at a time.

Add milk and vanilla.

Combine the flour, baking powder and salt; stir into creamed mixture.

Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball in a criss-cross patter with fork tines.

Bake for 8-10 minutes in the preheated oven, or until edges are lightly browned.

• Preheat the oven to 450° F. Grease the bottom of a baking sheet.
• In a medium-size bowl, beat the eggs and water until smooth.
• On a large plate, combine the bread crumbs, potato flakes, parmesan cheese, and seasoned salt; stir to combine evenly.
• Dip the fish filets into the beaten eggs and then dredge in the crumb mixture to coat thoroughly on both sides. Place the coated filet on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes or until fish is flaky.
• Serve while hot.

• Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
• Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
• Spread the mixture evenly over the hash browns and then press it down into the hash browns 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 hash brown mixture.
• Bake for 1 hour at 350 degrees F.

Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.

Toss beans in liquid until liquid reduces to about 1/2 of original amount.

Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.

• Combine the cabbage slaw, broccoli slaw, apples, and dried cranberries in a large bowl; toss to combine evenly.
• Add 1/2 jar of coleslaw dressing and stir until everything is evenly coated. If the coleslaw is too dry add more dressing, a little at a time, until coated as desired.
• Refrigerate until ready to serve.

• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Combine the first 7 ingredients and whisk until well blended.
• Cut up all the vegetables so they are similar in size; place in a large sealable bag.
• Pour the combined ingredients in the bag with the vegetables and seal the bag securely.
• Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired.
• Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket.
• The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover.
• Grill until the vegetables are crisp-tender and slightly charred.
• Serve immediately.

For dressing, mix the dressing ingredients together in a jar.

Just before serving, drizzle the sald with the poppyseed dressing.

• Combine the crushed graham crackers, sugar and butter in a 9x13 inch pan. Press to create a crust.
• Combine the pudding, milk and ice cream with a hand mixer; then spread the mixture on top of the graham cracker crust.
• Spread on the whipped topping and sprinkle with toffee bits.
• Freeze overnight.