• Remove any large areas of fat from meat and salt and pepper both sides. Chop onions and spread over bottom of cooker. Put meat on onions. Mix the bottled barbeque with the beer; OR mix the ketchup, mustard, molasses (or honey) and chili powder (and/or garlic powder) together and then mix with the beer.
• Pour the sauce mixture over meat, cover and cook on HIGH: 4-5 hours, on LOW: 8-10 hours. (Time for your particular cooker may vary somewhat from these times, so check for doneness a little earlier.)
• To serve, lift meat and onions out with spatula. Pour liquid into a narrow jar or glass, let stand 1 - 2 minutes, and spoon off the fat that rises to the top.
• Pour sauce over meat. If you wish to thicken sauce to make it more gravy-like, mix 1 teaspoon cornstarch into 1 tablespoon water and add to sauce. Boil in a small saucepan for 2-3 minutes, or until clear. Spoon over meat.

• Spray the inside of a slow cooker with nonstick cooking spray.
• Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
• Season with salt and pepper to taste.
• Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
• Serve hot.

• Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
• Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
• While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
• When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.

• Preheat oven to 350° F.
• Combine cake mix, butter, and beaten egg in a mixing bowl. Using a pastry blender cut the butter into the other ingredients until mixture is crumbly.
• Press this into the bottom of the ungreased baking pan.
• Combine the sweetened condensed milk with the second egg and the vanilla. Beat until well combined.
• Stir in 1 cup of the coconut, the pecans, and 1/2 cup of chips. Spread this mixture over the bottom layer.
• Sprinkle the remaining coconut and chips over the top. Press the chips slightly into the middle layer to help them stick.
• Bake for 30 minutes or until the center is almost firm. The center will firm up when it cools. Cut into bars and serve.

• Trim any large bits of fat from the meat. Peel carrots and cut into 1/2 inch rounds. Dice onion; slice celery crosswise.  Add all ingredients to slow cooker and mix thoroughly. Set temperature control to high ( 5 to 6 hours cooking time) or low (10 to 12 hours cooking time). In general, avoid removing cover while cooking (this can add to the required time), although  brief checking to determine the state of doneness near the end of cooking  time is ok.
• When done (meat and vegetables are tender), correct seasoning.  Remove bay leaves.

Served with a green salad, crusty bread and a hearty red wine, this is a very satisfying supper dish.

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper or silpat.
• In a large bowl stir together the flour, cornmeal, baking soda, baking powder and salt.
• Mix in the butter chunks with a fork or pastry blender until the dough resembles coarse meal.
• Stir in the cheese and add the buttermilk.
• Stir with a fork until all is incorporated and combined.
• Place on a floured surface and roll out into a 1/2 inch thick circle.
• Cut dough with a biscuit cutter or a glass with a 2 inch circumference.
• Place discs on the baking sheet.
• Form the remaining dough into another 1/2 inch thick circle.
• Cut out 4 more biscuits.
• Bake until light golden brown, approximately 10-12 minutes.
• Serve warm.

• Beat shortening until smooth, then add the sugar and baking powder. Mix until combined.
• Add the egg and almond extract until blended together.
• Add flour and salt. You may have to mix this by hand if the dough is too firm for a mixer.
• Divide dough into different containers and add food coloring as desired to each.
• Mix until all of the color is incorporated.
• Place dough into a cookie press with whatever tip is desired.
• Press cookies out, spaced evenly, onto an ungreased baking sheet.
• Bake in a 375° oven for 8 to 10 minutes.
• Bake them until firm on the edges but not browned.

• Preheat oven to 350 degrees.
• In a large skillet, brown hamburger with onions.
• In a large saucepan, cook noodles according to package and drain.
• Cut cheese into cubes.
• Add all ingredients to casserole dish. Bake for 30-45 minutes.

Add peas, thyme and water. Cook until peas are tender.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Cook together sugar, milk, margarine and egg. Let come to a boil.
• Add graham cracker crumbs, nuts and coconut to the mixture.
• Cover bottom of pan with whole crackers. Pour hot mixture over crackers.
• Top with another layer of whole crackers.
• Mix frosting ingredients until creamy smooth; spread over top. If frosting is too stiff to spread well, add a few drops of milk.
• Refrigerate. Cut into squares. Freezes well.

Brown ground beef; drain.

Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.

Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.

Top with salsa, if desired.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.

• Cream together cream cheese, 1 cup sugar and vanilla.
• 1st layer - In 9x13 pan spread 1 can of the crescent rolls on the bottom.
• 2nd layer - Spread cream cheese/sugar/vanilla on top of rolls.
• 3rd layer - Spread 1 can crescent rolls on top of cream cheese/sugar.
• Melt butter with remaining 1/2 cup sugar and pour on top of rolls. Sprinkle cinnamon over all.
• Bake approx. 25 - 30 minutes in 350° oven.

• 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.

Add flour, salt and pepper. Stir to a batter.

Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.

• Saute onions and sausage.
• Combine all ingredients and pour into a large cassserole.
• Cover and bake at 350° for 1 1/2 to 2 hours. May substitute other beans of your choice.

• Place 1/2 stick of butter into a large stock pot and add in the bacon and onion.
• Cook over medium heat for 10 minutes or until the bacon is crisp and the onion is translucent.
• Add in the carrots and celery and continue to cook for another 10 minutes.
• Add in the chopped cauliflower and parsley. Cover and cook for 15 minutes.
• Add in the chicken stock and bring to a boil. Reduce heat, cover and simmer.
• In a large skillet, melt 1/2 stick of butter. Add to that the flour, whisk together until a roux forms. Add to that the milk, whisk together until all is incorporated and allow to cook over medium low heat until it begins to thicken.
• Add to the milk mixture the heavy cream and stir to combine.
• Add the milk mixture to the soup pot. Season with salt and pepper to taste and allow to heat through.
• Serve warm.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.

• Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
• Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
• Add in the pepper and garlic; cook an additional minute.
• Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
• Add the browned onion mixture, cheese, and beer; stir just until moistened.
• Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
• Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
• Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
• Remove from the oven and let stand for 5 minutes before removing from the pan.
• Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

• Heat grill to medium.
• Place chicken breasts in large plastic bag.
• Add garlic, chili powder and cumin. Seal bag, shake to combine.
• Grill over medium heat until no longer pink in center, 7-10 minutes each side.
• Note: you may also sauté in skillet with 3 tablespoons olive oil.
• In medium skillet, add 1 tablespoon olive oil.
• Over medium heat, add jalapeños and green onion. Sauté 3-4 minutes.
• Stir in black beans. Heat for 3-5 minutes.
• Place cooked pasta in large serving bowl.
• In the center, mound black beans. Around sides, place chopped tomatoes and grilled chicken that has been cut into bite size pieces.
• Top all with cheese and cilantro.
• Right before serving, toss to combine.

Cut romaine lettuce lengthwise through the center of the rib and then into 1 1/2 inch pieces.

With wire whisk, mix together the egg substitute, garlic olive oil less 1 tablespoon, Worcestershire sauce, lemon juice, salt and pepper.

In medium size skillet, on medium high heat, add the 1 tablespoon garlic olive oil. Add the cubed bread and toss until cubes are crisp.

To the prepared romaine pieces, add the dressing mixture and toss. Add the Parmesan cheese and toss together with fresh hot crusty croutons.

Sprinkle with parmesan cheese.

Bake at 350 until bubbly.

In a large mixing bowl, whip cream until stiff peaks form. Stir in marshmallows. Pour over crust. Top with pie filling. Refrigerate until ready to serve.