Cut potatoes and carrots and add to slow cooker. Then, pour one can Guinness over ingredients, cover and cook on low for 8 hours.

One half hour before corned beef is ready, cut cabbage into wedges and add to large pot of water, bring to boil and cook for 10 minutes; drain cabbage.

In a large deep fry pan, melt butter. Add cabbage to butter and pour your second can of Guinness on top. Cook until most of liquid has cooked off, stirring frequently so as not to burn cabbage.

Once corned beef is cooked, remove from slow cooker and place onto cutting board. The beef should fall apart and not need to be sliced. Then add your cabbage, with the butter/beer liquid to Slow Cooker mixing with potatoes and carrots. Dish out beef into bowls and cover with cabbage potatoes and carrots.

• 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.

• 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.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Preheat oven to 350 degrees F. and grease and flour bottom and sides of cake pans.
• In a mixing bowl, cream butter until light and fluffy. Add sugar and mix. Gradually add eggs and vanilla; mix well.
• Combine dry ingredients together; then add alternating with the milk. Mix until just well blended together.
• Pour batter into prepared cake pans. Divide evenly.
• Bake for approximately 30 minutes, until golden brown on the top and center is firm. Or the cake is done when a toothpick inserted into the center comes out clean. If the center seems fairly firm but the toothpick comes out just a little moist, remove the cakes from the oven. If you over bake them the cakes will be dry.
• Allow the cakes to cool for 10 minutes in the pan and then turn them out onto a cooling rack. Allow to cool completely before starting to decorate.

HOMEMADE FROSTING:

• Combine powdered sugar, butter, vanilla, and a small amount of milk in mixing bowl, beat on low speed.
• Gradually add a little milk to obtain the consistency that you are looking for. Be sure the frosting is firm enough to hold its shape.
• Once you have reached the desired consistency take out about 1 or 2 tbsp. of frosting and set aside to color later for the stem.
• Add yellow food coloring and a little red coloring to the remaining frosting to create the orange frosting. Keep adding until you have reached the desired color.
• Place the first layer of cake on a plate and cover the top with a layer of frosting; then place the second layer on top.
• Spread and even layer of frosting on the top and sides of the cake. Smooth the tops and sides as much as possible.
• Cut black licorice pieces to make the eyes and mouth of the pumpkin face. Add spider rings to the cake.
• Color the reserved frosting green and spread on cake to resemble a stem.
• The cake is ready to serve. If not serving immediately, cover and place in the refrigerator.

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

Add dots of mustard for the eyes!

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Melt butter and marshmallows together either in the microwave or on the stove top until smooth. Stir often.
• In a large bowl combine the rice krispies and candy coated chocolate pieces.
• When the marshmallows are melted and smooth, add a couple drops of yellow and red food coloring to turn it orange. Mix thoroughly. You can make it as dark as you wish.
• Pour marshmallow mixture on to the rice krispies and chocolates. Stir to combine.
• Pour into a buttered jelly roll pan.
• With buttered hands, press the mixture into the pan.
• While they are still warm, decorate the top with candy corns - optional.
• Put in the refrigerator until set.
• Cut into squares and serve.

Chill until ready to serve.

Serve on toast with lettuce and tomatoes, if desired.

• In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine.
• Slowly add ginger ale or champagne.
• Thinly slice apple vertically to create whole apple slices. Float on top of punch.

Add the remaining ingredients, mix together, and simmer 10 minutes. Serve on buns.

Note: Meat mixture can be made up ahead of time and reheated to serve.

Peel and slice potatoes into fries. Wrap slices in a paper towel to remove any excess moisture.

Place potatoes, olive oil, salt and pepper into a ziploc bag and shake.

Spread potatoes in a single layer on a baking sheet and bake for 10 minutes.

Flip the potatoes and bake for another 10-15 minutes, or until golden brown.

• Shred cabbage and carrots; chop pepper, celery, and tomato.
• Mix dressing ingredients and pour over cabbage mix. Mix well.
• Keep in the refrigerator.

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
• Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
• Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
• Allow to cool completely before frosting.

• Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
• Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
• Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

• 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.

• Preheat the oven to 350 degrees F.
• Cream the shortening, sugar, brown sugar, and eggs together in a mixing bowl until light and fluffy.
• Add flour, soda, salt, and vanilla; beat until evenly mixed.
• Add the Rice Krispies and chocolate chips. Mix just enough to distribute evenly. If dough is too stiff to mix with the mixer, stir in by hand.
• Roll into about 1-inch balls and place on a cookie sheet about 2 inches apart. Or if you have a small scoop you can just drop a small scoop of dough on the cookies sheet rather than roll into a ball.
• Bake for 10 to 12 minutes or until nicely browned.
• Before removing cookie sheet from the oven, lift up and allow it to drop back down on the oven rack. This will cause the cookies to fall slightly. Then remove from cookie sheet and cool on a wire rack. Enjoy!

In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.

Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.

Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately

• Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
• Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
• Salt and pepper to taste.
  
  *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

• Fill pitcher half full with orange juice; fill the remainder with sprite.
• Stir gently and keep chilled until ready to serve.
• It is best to chill the orange juice and sprite ahead of mixing. This way you can mix up just before serving.

Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.

When brisket is browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, approximately 10-15 minutes.

Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits at the bottom of the pot. Return meat and any accumulated juices to the pot. Cover tightly and place in a preheated 325 degrees F oven for 2 hours.

Remove brisket from pot to a platter. Let rest 10 minutes.

Slice across the grain. Return sliced meat to the pan and continue cooking for 1 hour.

Strain the juices from the pot, discarding the solids, and serve alongside the meat.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Cook broccoli until tender, drain well.
• Add corn, butter, bread (broken up), and eggs. Mix while warm.
• Butter a 2 quart baking dish, add broccoli mixture. Salt and pepper to taste.
• Bake at 350° for 1 hour.
• Variation for toppings: buttered bread crumbs, crushed potato chips or corn flakes.

• 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.

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture; stir just to moisten. Pour batter into a greased loaf pan.

Mix streusel ingredients together and sprinkle on top of batter.

Bake at 350° for 55-60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.