• Trim off any large areas of surface fat from the ribs. Mix together  salt, pepper, paprika and garlic powder (if using) and rub this mixture into the meat. If time allows, wrap the seasoned meat snugly and refrigerate for an hour or more - overnight, if possible.
• Add wine, onions, garlic, tomato paste and soy sauce to the slow cooker. Stir to mix well, then snuggle the meat down into the liquid. Cover and cook on low for 8 - 10 hours, until the meat is tender.
• If the sauce seems too fatty, pour it out of the cooker into a jar. Let stand a few minutes and spoon off fat as it rises to the surface. ( It's easier to remove the fat from a tall narrow container than from the wide area of the cooker.) Adding a few ice cubes can speed up this step.
• Return sauce to cooker, or reheat in microwave, if necessary.
• Serve hot, with some sauce spooned over meat. Pass extra sauce to add at table, as desired. This is especially good with polenta, mashed potatoes or noodles.
• TIP: To keep wine on hand for cooking, get a drinkable-quality box wine; it will keep for weeks without refrigeration.

• 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.

• 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.

In medium bowl, mix chicken, dressing, chili powder and lime peel. Spread chicken mixture over half of each tortilla. Sprinkle with cheese and green onions. Fold tortilla over filling and press down. Brush tops with oil.

Place quesadillas, oil sides down, on grill. Brush tops with remaining oil. Cover grill. Cook 4-6 minutes, turning once, until both sides are golden brown and cheese is melted.

Remove from grill, cut into wedges and serve with sour cream, if desired.

• Preheat oven to 425 degrees F.
• In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
• Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
• Remove the pan from the oven but leave it covered and sitting for 5 minutes.
• In a small bowl, combine the salt and lime juice.
• Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
• Serve and enjoy.

• Chop any combination of fruit to equal approximately 2 cups.
• Mix all ingredients together. Cover and refrigerate until ready to use.

Mix Bisquick, salt, pepper, paprika in a bag.

Melt butter in a shallow baking pan.

Shake the chicken pieces in the dry mixture and place the chicken skin side down in the buttered pan.

Bake 45 minutes. turn; bake another 15 minutes.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.

Drain beans and place in bowl. Melt butter in frying pan over medium heat. Saute garlic in butter until lightly brown. Add beans, salt and pepper and sauté for about one minute until heated through.

• Preheat the oven to 350° F.
• In a large bowl combine the cake mix, egg, and butter. Mix well with an electric mixer.
• Pat into a 9 x 13 pan that is lightly greased.
• In another bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. Beat together.
• Add powdered sugar, cinnamon, and nutmeg. Mix well.
• Spread pumpkin mixture over the cake batter. Bake for 40 to 45 minutes. Make sure you do not over bake. Center should be a little gooey.
• Serve with whipped topping if desired.

• 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.

• Brown ground chuck (or hamburger) in pan with garlic powder, salt, pepper, Worcestershire sauce, and onion powder.
• While browning meat, spread pizza crust out evenly on the pizza stone (or pan) and then spread the ketchup and mustard evenly on top.
• When meat is done, place on top of ketchup and mustard. Sprinkle the entire top with the cheese.
• Bake at the temperature stated on the pizza crust package. Bake for 10 minutes and then put under broiler to melt and brown cheese.
• Serve and enjoy.

• Preheat oven to 400 degrees F. Spray pizza stone or pan with cooking spray.
• Spread pizza crust or Italian bread out on the pizza stone or pan.
• Mix the butter and garlic together; spread over the crust.
• Sprinkle half the Mozzarella cheese over the garlic butter, then the Parmesan cheese, and then the remainder of the Mozzarella cheese.
• Place in the preheated oven and bake for 15 to 20 minutes or until the cheese has started to brown nicely.
• Serve with pizza sauce or marinara sauce.

Add walnuts, if desired, and toss again.

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.

• 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.

In a medium bowl, combine bread crumbs, milk, and egg substitute.

Add beef, chicken, green onions, celery, oregano, sage, salt, and pepper. Mix well.

In a shallow baking sheet, pat meat mixture into a 7x3x2 inch loaf.

Arrange vegetables around loaf. Spray vegetables with vegetable oil spray and season, if desired.

Bake, uncovered, for 50 minutes, stirring vegetables once.

When meat is almost done and vegetables are almost tender, put sauce on top of meat and bake for 10 minutes more.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.

• 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.