• Sprinkle beef with salt and pepper.
• Heat the oil over medium heat in the dutch oven.
• Place seasoned beef in the pot and brown on all sides.
• Transfer the beef to a plate.
• Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
• Add the garlic, tomato paste, thyme and rosemary.
• Stir to combine, cook for another 5 minutes.
• Add the red wine and stock, bring to a boil.
• Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
• Cook for another 2 1/2-3 hours or until the beef is very tender.
• Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
• Serve over buttered, parsley egg noodles or with mashed potatoes.

• 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.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

• Preheat oven to 400° F.
• Peel, core and thinly slice apples. Place in a large bowl. Drizzle lemon juice over apples and toss to coat.
• In a small bowl, combine sugar, flour, cinnamon, nutmeg and lemon zest. Stir until combined and pour over sliced apples. Stir to coat.
• Roll out crust to fit, just over the edges of pie plate.
• Place apple mixture on crust. Press apples firmly into crust.
• Cut butter into 4 pieces and place on top of apples.
• Roll out second crust so it will cover apples.
• Crimp the two crusts together. Cut about 4 slits in top of crust.
• Place foil around outside edges of crust to prevent over-browning.
• Sprinkle top of crust lightly with cinnamon and sugar if desired.
• Bake 50-60 minutes.

• In a large, non-stick skillet, melt butter or spray with no-stick cooking oil.
• Lay tortilla flat in the prepared skillet over medium high heat. 
• Place desired fillings to cover 1/2 of the flat tortilla. When cheese begins to melt, fold over the tortilla and continue to cook for an additional 1 to 2 minutes, or until slightly browned.
• Remove from pan. The quesadilla can be cut into 3 triangles and garnished as desired.
• Quesadillas, with filling, can be folded in half and placed in a 350º F oven until cheese has melted.
• Filling suggestions: fresh mushrooms, corn, black beans, black olives, cooked and cubed meats.

• 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.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Preheat oven to 325º F.
• Spray flan baking dishes with vegetable cooking spray. In a heavy sauce pan over medium heat, add 8 tablespoons of sugar. Stir constantly until sugar dissolves and becomes clear. Continue cooking and stirring until sugar turns a light golden brown. Immediately pour sugar mixture into flan dishes, dividing mixture evenly. Tilt baking dishes immediately, coating the bottom of the baking dishes with the liquified sugar.
• In a medium bowl, whisk milk, eggs, 4 tablespoons of sugar, vanilla, and nutmeg together until smooth. Divide mixture evenly between the baking dishes. Place the filled baking dishes into the 9"x13" pan. Pour hot water into pan to approximately 1" below the top of the flan baking dishes.
• Bake 45 minutes or until a knife inserted into the center of the custard comes out clean.
• Remove flan baking dishes from hot water bath and cool on a wire rack.
• When cooled, chill for 2 hours before serving.
• To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

  Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

• Sauté the chopped bacon in small skillet over medium heat, when bacon is half cooked, add diced onions and garlic. Continue to sauté until bacon is cooked and onions transparent. Pour bacon mixture on paper towels to absorb grease. Set aside.
• In large mixing bowl combine all remaining ingredients. Mix slightly, don't over mix. Round each meatball in hands making about 1 - 1 1/2" round (depending on the size you want). Should be firm in shape but not packed tight. Place on cookie sheets sprayed with cooking spray and bake at 350 degrees for 15-20 minutes or until cooked through.
• Remove from cookie sheet and place in large mixing bowl, pour the rest of the Raspberry Chipotle Salsa over the meatballs (or to taste), mix gently.
• Serve in warming dish or serving platter. Can also be kept warm in slow cooker on low heat.

• Boil pasta according to package directions.
• Rinse under cool water, drain and place in a large serving bowl.
• Mix the remaining ingredients together with the exception of the parmesan cheese.
• Pour over the pasta and toss to combine.
• Sprinkle on the parmesan cheese.
• Serve immediately.
• Store leftovers covered in the refrigerator.

• Cook pasta, rinse with cold water and drain well; toss with canola oil. Set aside.
• Place the lettuce on the bottom of the bowl; pour pasta over the lettuce.
• Add the hard-boiled egg slice on top of the pasta.
• Sprinkle with the salt and pepper; add a layer of chicken and then add a layer of peas on top of the chicken.
• Combine the dressing ingredients and stir until blended.
• Carefully spread the dressing over the top of the salad.
• Place in the refrigerator until chilled. Before serving, sprinkle with cheese and minced parsley.

• Slice the bread into 1/2 to 3/4 inch thick slices.
• Butter each side generously with the softened butter.
• Lay buttered slices on a baking sheet and sprinkle the tops lightly with garlic salt.
• Place under the broiler in your oven until lightly toasted on top.
• Turn the slices over once the tops are toasted and toast the bottom side.
• Remove from the baking sheet when they are toasted on both sides.
• Serve and enjoy!

In a mixing bowl, cream together butter, sugars, oil, eggs and vanilla.

In a separate bowl, mix together dry ingredients. Stir into creamed mixture.

Drop by tablespoon onto baking sheets and bake for 10-12 minutes.

Cool on wire rack.

• Combine beef, egg, Worcestershire sauce, pepper, salt, milk, onion and bread crumbs in a large mixing bowl.
• Mix well.
• Roll out onto wax paper into an 8x5 rectangle, 1/2 inch thick.
• Sprinkle cheese and mushroom on top of beef mixture.
• Roll lengthwise like a jelly roll.
• Place seam side down in baking dish.
• Bake for one hour at 350° - or you can microwave turning occasionally for 25-30 minutes on roast.
• Blend brown sugar and ketchup.
• Spread over loaf as soon as it comes out of the oven. May not need to use all of the ketchup mixture on top.

• 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.

Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.

Cover dish with foil and keep in warm oven until ready to serve.

• Prepare the pasta according to directions on the package; drain and rinse with cold water.
• Dice the crab meat into bite size pieces; then dice the celery into small pieces. Drain the juice off the olives.
• Combine the pasta and all other ingredients together in a large bowl; stir in the 3/4 cup of mayonnaise.
• Stir until all ingredients are evenly coated with the mayonnaise. If salad seems a little dry, add 1 or 2 more tablespoons of mayonnaise.
• Place in the refrigerator and allow to chill before serving.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• Sift flour, baking powder and soda, and salt together in a medium bowl.
• In a large mixing bowl, cream butter and sugars until light.
• Add egg and vanilla. Beat until smooth.
• Beat in flour mixture.
• Fold in oatmeal, coconut and cereal.
• Bake at 375° for 12-15 minutes.

Add turkey tenderloins and turn to coat both sides. Cover and marinate for several hours or overnight in the refrigerator, turning occasionally.

Grill tenderloins over a hot grill 10-12 minutes per side, depending on thickness. Turkey is done when the meat is 170°.

Mash potatoes and add cream cheese, sour cream and butter. Put in a casserole dish and bake at 350° for 1 hour.

• Snap ends of beans and leave whole.
• Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
• Drain off any moisture and pat dry with paper towels.
• In a large skillet, heat the butter or margarine until sizzling.
• Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
• Serve immediately while still warm.

• In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
• While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
• Once the Jell-O begins to jell, stir in the prepared vegetables.
• Add the mayonnaise and stir until well mixed.
• Fold in the whipped topping.
• Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

• Preheat oven to 425º F.
• Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl.
• Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples.
• Place 1 crust in bottom of pie tin, overlapping the edges of pie tin.
• Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust.
• Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust.
• To prevent crimped crust from over browning, cover crimped edges with aluminum foil.
• Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft.
• Serve warm or cold with your favorite topping.