• Preheat oven 350 degrees F.
• Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
• Roast according to the following cooking temperatures and times:
  
  Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:
  
  RARE (140 degrees F): 18 to 20 minutes per pound
  MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
  MEDIUM (160 degrees F): 20 to 24 minutes per pound
  MEDIUM WELL (165 degrees F): 22-24 minutes per pound
  WELL (170 degrees F): 22-26 minutes per pound

In a large skillet, melt butter.

Add oil, garlic powder, salt, pepper and juice from lemon. Heat thoroughly.

Add mushrooms and continue cooking, stirring occasionally until mushrooms are tender, approximately 10-12 minutes.

Garnish with parsley, if desired

• Peel the apples and cut into quarters. Remove the cores and cut quarters into 1/2" thick slices.
• Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
• In a large skillet, heat the butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
• Add the brown sugar and continue to cook until sugar has melted and started to caramelize.
• Apple slices should be tender. Serve as a side dish while still warm.

• Preheat oven to 350°F.
• Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with salt and pepper.
• Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.
• Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.
• While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.
• Dice celery, slice or dice carrots, and thinly slice green onions.
• Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.

• Preheat oven to 350º F.
• In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
• Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
• Bake uncovered for 1 hour. Serve hot.

• Preheat oven to 375°F.
• Prepare muffin tin with paper liners or just spray each individual tin with a vegetable oil baking spray.
• Cream together the egg, margarine, and sugar until light and fluffy.
• Mix the dry ingredients together; then add the milk, dry ingredients, and the fruit to the egg and sugar mixture. Stir until just blended together (the batter will be somewhat lumpy).
• Fill each muffin cup 1/2 to 3/4 full. Bake for 20 minutes.
• Remove the muffins from the pan and let cool on a wire rack before serving.

• In a food processor or mini chopper grind ham to desired consistency.
• In a medium bowl combine all ingredients, place into a covered container to chill.
• Serve on a split bun.
• Garnish with lettuce, bread and butter pickles, and mayonnaise.

• Gently separate 8 outer leaves off of the cabbage.
• Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
• Take them out of the skillet and lay them out on paper towels to cool.
• Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
• Combine the remaining ingredients and mix well.
• Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
• Do this until all of the meat mixture is rolled up.
• Place extra steamed cabbage in the bottom of the baking dish.
• Lay rolls, seam side down, on top.
• Bring all sauce ingredients to a boil and pour over cabbage rolls.
• Place in a 375° oven, covered, for one hour then bake uncovered at 250° for two hours.
• Sprinkle with grated parmesan cheese before serving if desired.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Pour 1/4 cup of oil in a roasting pan or dutch oven.
• Heat on the stove on medium.
• Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.
• Heat oven to 400 degrees F. Place the dutch oven or roasting pan in the oven, uncovered.
• Roast for 1/2 hour, turn the roast over and lower the heat to 350 degrees F.
• Roast for another 20 minutes or until the internal temperature reaches 130 degrees F. for rare, 145 degrees F. for medium, etc.
• Remove from the oven and allow it to rest for 15 minutes before carving.
• After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.
• Add two cups of broth, stir to combine with the drippings.
• Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.

• Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
• Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish.
• Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

• Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• Sprinkle with parsley, if using, and serve warm.

• Preheat the oven to 375° F. Peel and core the apples. Cut the apples into thick slices and place in an ungreased baking dish.
• Combine the sugar, cinnamon, and nutmeg together in another bowl and mix until well blended. Sprinkle the sugar mixture over the apple slices.
• Combine the flour, brown sugar, and butter together in another bowl until the mixture has a crumbly texture. Sprinkle the crumble topping evenly over the apples and then place the crumble in the preheated oven.
• Bake for 30 to 40 minutes or until apples are tender when poked and the topping is golden brown and crispy.
• Remove from the oven and serve while warm. Serve with a scoop of ice cream or some cream.

Place the Mummy Dogs on a greased cookie sheet and bake at 350 for 10-15 minutes.

Add dots of mustard for the eyes!

• 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.

• Preheat oven to 425 degrees F.
• Fill large bowl with cut potatoes.
• Drizzle oil and seasonings over potatoes, stir to coat.
• Place potatoes in a single layer on a foil lined baking sheet, which has had the foil sprayed with non-stick cooking spray.
• Bake uncovered 40 to 45 minutes, turning half way through baking time. Baking time may vary depending on the size of the potatoes.
• Potatoes should be a light golden brown and tender.
• Serve warm.
• Experiment with other seasonings if desired.

• Mix vanilla and chocolate pudding according to the package directions in two separate bowls.
• To the vanilla pudding, add 4-5 drops yellow food and 5-6 drops of red food coloring.
• Mix to combine and if needed, add drops of food coloring to get the desired orange color.
• Fill each cup, starting with chocolate, about 1/4 cup on the bottom. Then, add the vanilla pudding, another layer of chocolate pudding and the last layer the vanilla.
• Top with one crumbled Oreo cookie and 8 Halloween M&M's and have one worm hanging over the edge of the glass.
• Store in the refrigerator.

If cooked much longer, it gets a bit well done.

• In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
• Stir in melted butter until all is moistened.
• Press into an ungreased 13x9 baking dish.

• In a large mixing bowl, beat the cream cheese until smooth.
• Beat in a sugar and eggs until fluffy.
• Pour over the crust and bake at 350 degrees for 20 minutes or until set.
• Allow to cool.

• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.
• Cook and stir over low heat 10-12 minutes or until mixture thickens.
• Remove from heat.
• In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.
• Over low heat, stir the gelatin until it is dissolved completely.
• Stir in the pumpkin mixture, allow to cool.
• Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.
• Fold into the pumpkin mixture.
• Pour pumpkin mixture over the cream cheese layer.
• Top with a layer of whipped cream topping.
• Refrigerate for at least 4 hours or until completely set.

• In a 12" skillet, saute the onion, garlic, and green pepper in 1 tablespoon of oil until soft and lightly browned.
• Add the meat to the skillet and brown. Drain off any excess fat.
• Add the remaining ingredients and bring to a boil; then reduce the heat and simmer 35 to 40 minutes.
• Season to taste with chili powder, salt, and black pepper. Serve hot.

• In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
• Preheat oven to 400°F.
• Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
• With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
• Drizzle each liberally with olive oil, salt, pepper and rosemary.
• Place in the oven for 10-15 minutes or until the edges just start to brown.
• Remove from oven and sprinkle on the cheese and parsley.
• Place back in the oven for approximately 5 minutes or until golden and bubbly.

• Prepare carrots by peeling and grating. Set the grated carrots aside.
• In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
• Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.
• Stir the grated carrots in by hand until they are evenly distributed.
• Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.
• Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low and cook for 2 to 3 hours.
• The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.
• Remove the crock from the slow cooker and place on a rack to cool before serving.
• Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.