• Combine seasoning mix ingredients in a small bowl.
• Melt butter over medium heat in a skillet.
• Add onion, red pepper and 3 tablespoons of the seasoning mix.
• Cook until the onions are golden brown, approximately 20 minutes. Cool slightly.
• Rinse chicken under cold water and remove any giblets that may be inside the cavity. Pat dry with a paper towel.
• Stuff vegetable mixture into the cavity of a chicken.
• Sprinkle the outside of the chicken with 1 tablespoon of the seasoning mix.
• Place chicken into the slow cooker.
• Cover and cook on low for 6 hours.
• Empty the vegetable stuffing from the cavity and pour juices from the bottom of the slow cooker into a medium saucepan.
• With the heat on medium high, whisk in flour and 1 cup of stock.
• Stir continuously until thickened and starts to bubble.
• Add more stock if you prefer a thinner gravy. Serve over mashed potates.

• Preheat oven to 450°.
• Rub sweet potatoes with oil.
• Pierce once with a fork.
• Place a baking sheet on bottom rack to catch any drippings.
• Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.

• Mix all ingredients together and serve chilled over sweet potatoes.
• Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

• Drain the beans and water chestnuts. First place the beans in the bottom of the crock of a 6 quart slow cooker and then the French fried onion rings on top of the beans.
• Then add the water chestnuts on top of the French fried onion rings.
• Combine the remaining ingredients in a bowl and stir until well mixed. Spread the mixture over the water chestnuts in the crock but do not stir into the beans.
• Place the cover on the slow cooker and cook for 5 to 6 hours. Or, cook on high for 3 hours.
• When the beans are done, serve them from the crock or remove and place in a serving bowl.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
• Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.

• In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
• Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
• When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.

• Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
• Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
• Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
• Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

• Melt butter in large sauce pan over medium heat.
• Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
• Add garlic and cook for 2 minutes.
• Add potatoes, stir, pour in the broth and add bay leaves.
• Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
• Discard bay leaves.
• Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
• Return soup to the pot.
• Add milk and cream and heat through.
• Season with salt and pepper to taste and paprika if desired.

• Preheat oven to 350° with the rack placed on the middle shelf.
• Spread bread cubes and bacon on the baking sheet.
• Sprinkle with oil and black pepper.
• Bake, stirring a few times, until the bacon is crisp and bread cubes are golden brown. Approximately 20 minutes.
• Let cool.
• Serve with potato soup or salads.
• Store in refrigerator.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

• Place a layer of ham on one slice of bread.
• Add a layer of cheese and cover with another slice of bread.
• Generously butter one side of the sandwich.
• Place a skillet over medium-high heat and allow to heat up.
• Add the sandwich to the skillet, buttered side down. While the sandwich is being browned on the first side, generously butter the unbuttered side while it is in the skillet.
• When the first side is nicely browned flip the sandwich over and brown the other buttered side.
• Once both sides are browned, remove from the skillet, cut in half and serve.
• Continue to make as many sandwiches as needed to serve your family. You can cook more than one sandwich at a time if the skillet is large enough.

Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up.

In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes.

Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil.

Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked.

Remove bay leaf before serving.

• Preheat oven to 350° F.
• Grease the baking pan with butter or non-stick cooking spray, set aside.
• In large bowl, combine flour, quick oats, brown sugar, baking soda, and egg. Cut in the butter and mix well until ingredients are crumbly.
• Remove 1 1/2 cups of the mixture and set aside. Press the crumb mixture into the baking pan, bake for 15 minutes in the oven.
• While crust is baking, combine caramel topping and 1/4 cup flour in small bowl; mix well.
• Sprinkle the apples over the baked crust. Drizzle the caramel mixture over the top of the apples. Sprinkle the remaining crumb mixture over the caramel.
• Place back in the oven for another 20-25 minutes or until the top is golden brown.
• Let cool completely before serving; approximately 2 hours.
• Cut into 2" squares and serve.

Place cream in a shallow bowl.

In a large resealable plastic bag, combine the bread crumbs, toasted sesame seeds, paprika and salt.

Dip chicken in cream, then place in the bag and shake to coat evenly.

Pour butter into a 9x13" baking dish. Add chicken, turning to coat. Bake uncovered at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes.

Place 1 tablespoon oil in wok, scramble egg, remove and set aside.

Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired.

NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it.

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.

Melt butter in baking dish. Stir in soups, onion and rice. Mix together.

Put pork chops on top, sprinkle with salt and pepper.

Cook 1 hour at 350° F.

On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tablespoons olive oil, 2 teaspoons salt and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20-25 minutes.

Transfer the cauliflower to a large bowl. Add the remaining olive oil, lemon juice and pine nuts, if desired. Sprinkle with 1/2 teaspoon salt, toss well and serve hot or warm.

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

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

• 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.

• Mix all together except for the potato chips.
• Put in 9x13" pan and let sit in refrigerator overnight.
• Crush potato chips over top and bake uncovered for 1 hour at 350 degrees F.

• 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 300°F. Mix all ingredients together well and divide among 4,  6 oz  (or 6  4 oz) custard cups or ramekens. Arrange the filled cups in a baking pan large enough to hold them without crowding. Pour enough hot water into the baking pan  to reach about half way up the cups.
• Bake for about 30 minutes in preheated oven. Custard should be just a bit wiggly in the center when removed from the oven. Eat warm or cold.