• Peel and quarter the potatoes. Boil until tender; drain.
• In a large mixing bowl, beat the potatoes until fairly well mashed. Add the cream cheese, sour cream, milk, butter, parsley flakes, and garlic salt; beat until smooth and fluffy.
• Grease a 9 x 13 baking dish; spoon the mashed potatoes into it and spread out evenly. Dab a tablespoon of butter over the top and sprinkle with the paprika.
• Cover with plastic wrap and refrigerate until ready to bake. When ready to bake, place in an oven preheated to 350 degrees F, uncovered. Bake for 40 to 45 minutes or until thoroughly heated.

• Peel the sweet potatoes and cut into large pieces. Boil until tender.
• Arrange in greased 9 x 13 baking dish.
• Mix salt, flour and sugar; pour mixture over sweet potatoes. Dot with butter.
• Add marshmallows and pecans. Pour milk or cream over the top of all.
• Bake at 350° for 45 to 50 minutes.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

• Preheat oven at 350° F.
• In a mixing bowl combine first 5 ingredients. Pour into 13 x 9 greased pan.
• Sprinkle with dry cake mix. Drizzle butter over top.
• Sprinkle nuts on top. Bake at 350° F. for 1 hour.
• Serve with topping or ice cream.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

Halve the tomatoes and place on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 45 minutes.

In a large saucepan, heat remaining olive oil and butter. Sauté onion, garlic and red pepper flakes until onions start to brown, approximately 20 minutes.

Stir remaining ingredients including roasted tomatoes and juice in pan. Simmer for 30 minutes, stirring frequently.

Pour into food processor and puree until smooth. Pour back into pan until ready to serve.

Gently mix in peach pie filling.

Chill for 1 hour before serving.

• Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
• Combine 1 1/2 cups of cheese with all the other ingredients in a large bowl. Stir to distribute the ingredients evenly.
• Pour all the ingredients into the greased baking dish. Pat down evenly. Sprinkle the remaining half cup of cheese over the top.
• Bake in the preheated oven for approximately 1 hour or until bubbling.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Preheat oven to 350 degrees. Spray 9x13 inch pan with coking spray.
• Boil the chicken with chicken bouillon cubes; use 1 bouillon cube per cup of water used.
• Shred the chicken. Mix chicken with sour cream, mozzarella cheese, and onions until the chicken is covered. More sour cream and cheese can be added if desired.
• Add a couple scoops of the chicken mix onto each tortilla. Roll up and place in pan. Continue until chicken mix is all used.
• Top with enchilada sauce and sprinkle with cheddar cheese.
• Cover with foil. Bake at 350 degrees for about 25-30 minutes.
• Remove foil and bake another 5 minutes, so the cheese will brown.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

• 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.

Put potatoes on a microwaveable plate. Microwave on high for 8-10 minutes or until tender.

Meanwhile, in a small saucepan, heat chili over medium heat.

Cut open potatoes and top with chili, cheese, green onions and sour cream, if desired.

Fold in Cool Whip.

Add drained fruit.

Crumble cookies and fold in.

Chill at least 2 hours.

• Preheat oven to 375 degrees F. Grease cookie sheet or muffin tins.
• Sift flour, baking powder, sugar, and salt together.
• Add the remaining ingredients. Stir together until smooth.
• Drop by spoonful onto the prepared cookie sheet or fill muffin tins two-thirds full.
• Bake for 17 to 20 minutes in preheated oven.

• In a large skillet, cook beef over medium heat until browned; drain grease.
• Stir in spaghetti sauce and tomato sauce. Remove from heat.
• Cook pasta according to package directions. Drain pasta.
• Combine soup and sour cream.
• In 9x13 pan layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
• Cover with foil and bake at 350° for 30 minutes. Remove foil and bake for an additional 30 minutes or until cheese is melted and casserole is bubbling.

• Bring the water to a boil in a large saucepan and add the fresh beans. Cover and simmer for about 5 minutes or just until the beans are a crisp-tender. Drain and set aside.
• Melt the butter in the large skillet over medium heat. Saute the garlic in the butter until lightly browned.
• Add the green beans and season with the salt and pepper. Saute for about 1 or 2 minutes or just until the beans are heated all the way through. The beans should be just slightly browned.
• Serve immediately while hot.

• Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
• Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

• Peel and cut potato into cubes. Chop the onion and place it in a small saucepan with the potato cubes. Cover with water and bring to a boil. Reduce the heat once it is boiling; then cover and simmer until potatoes soft when poked with a fork (10 to 15 minutes).
• Drain the water off and then mash the potatoes and onions together until smooth; set aside. (Note: you need about 3/4 cup of mashed potatoes & onions to add to this recipe.)
• In a large mixing bowl, combine the egg, butter, honey or syrup, cheese, parsley, salt, pepper, yeast (dry-do not mix with water), warm milk, mashed potato mixture, and 3 cups of flour. Mix all ingredients together until well mixed.
• Add enough of the remaining cup of flour to make the dough just stiff enough to be able to knead. Mix in with hands if necessary.
• When just stiff enough to knead, place the dough on a lightly floured surface and knead the bread for approximately 8 minutes.
• When done kneading, divide the dough into 3 even sections. Working on the floured surface, roll and form each section into an 18" long rope.
• Place the 3 ropes on a large greased baking sheet. Gather the 3 ropes at one end and then begin to braid the sections together. When you have the entire loaf braided, pinch each end together and tuck under.
• Cover the loaf with a light kitchen towel and place the loaf in a warm place to rise. Allow the loaf to rise to double in size. This should take approximately 60 minutes, depending on how warm the area is where it is place.
• Once the loaf has double in size, brush the top with the egg wash and sprinkle with extra parmesan cheese.
• Preheat oven to 350° F. and bake for 30 to 35 minutes or until it is a nice golden brown.
• When done, remove it from the baking sheet immediately and place on a cooling rack.
• When cooled, it is ready to slice and serve.

• Preheat oven to 350° F.
• Put butter into 9 x 13-inch baking pan and put in the oven to melt.
• Take pan out of the oven when butter is melted.
• Roll chicken legs in flour and place in the buttered pan. Salt to taste.
• Bake for one hour.

In a small bowl, combine, bacon, green onions, chives and thyme.

Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers.

In a medium bowl, whisk together cream, milk and flour. Pour over potatoes.

Cover and bake for 1 hour.

Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly.

• 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.

• Butter the inside of a 9-inch bundt pan; flour lightly. Preheat the oven to 350 degrees.
• Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together.
• In a large mixing bowl, cream the butter, granulated sugar and brown sugar together.
• With the mixer on low, begin adding the eggs one at a time; beat until all eggs are mixed in. Add the vanilla and beat just until combined.
• Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat on low just until flour is mixed in.
• Stir in the shredded apples. The cake batter will be very thick.
• Spread the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking.
• Bake for 1 hour. Check for doneness by poking middle with a toothpick. The toothpick will come out clean when the cake is done.
• Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely.

• Whisk the butter and powdered sugar together until smooth.
• Whisk in the maple syrup until well blended; set aside at room temperature until ready to use.
• Drizzle over the cake when it has completely cooled.
• Sprinkle chopped nuts over glaze before it sets up.

Note: This cake is very heavy and dense. For a less dense cake you could try adding only 3 shredded apples rather than 4 if you prefer.