• 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.

Cut in pie shaped wedges.

Add broccoli stems and rice to broth and boil until the rice is almost cooked through, approximately 15 minutes.

Add milk and broccoli flowers. Cook until the broccoli is tender.

Blend the entire mixture in a blender until it is smooth. Season with salt and pepper to taste.

Cream butter and sugars beating until light and fluffy.

Add egg and vanilla, then stir in pumpkin.

Gradually add in dry ingredients.

Last, stir in butterscotch chips.

For each cookie drop by spoonfuls onto a cookie sheet.

Bake about 10-12 minutes at 350 degrees F, until cookies lightly browned.

Remove and cool on racks.

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

Add dots of mustard for the eyes!

Stir in cheese, mustard, salt and pepper; cool slightly.

Flatten each biscuit into a 4-inch circle. Place 8 biscuits on baking sheets. Top with meat mixture.

Using a sharp knife, cut out faces from the remaining biscuit circles. Place over the meat mixture and pinch edges to seal. Use the scraps to form stems.

Bake at 350 degrees F for 10-15 minutes.

• Crush Oreos in food processor or by hand. Do not crush too fine, a few chunks are good. If crushed to fine the pudding becomes too mushy. Set crushed Oreos aside.
• Whisk the buttermilk and pudding mix together in a bowl until smooth and thickened.
• Reserve 1/3 cup of the crushed Oreos and set aside. Mix the remaining Oreos in with the pudding mixture; stir just until evenly mixed.
• Fold in Cool Whip. Stir just until evenly mixed. Do not over stir.
• Pour the pudding into the bucket. Sprinkle the reserved crushed Oreos the top to look like dirt.
• Stick the gummy worms into the pudding so it looks like the worms are coming out of the dirt.
• Cover and refrigerate until chilled.

• 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.

• Preheat the oven to 350 degrees F.
• Combine the soup and sour cream together in a bowl; set aside.
• Melt the butter in a saucepan; add the onion and chili powder. Cook until the onions are tender and slightly browned.
• Add the turkey, chilies, and 2 tbsp. of the soup mixture to the saucepan.
• Grease the baking dish and then add 1/2 cup of the soup mixture; spread over the bottom of the dish.
• Spread the turkey mixture down the center of each of the tortillas. Divide out mixture evenly between the eight tortillas.
• Roll the mixture up in the tortilla and place them seam side down in the baking dish.
• Pour the remaining soup mixture over the tortillas in the baking dish. Sprinkle with cheese.
• Place in preheated oven and bake for 25 to 30 minutes or until mixture is bubbling.

• Husk and rinse the tomatillos to remove the sticky covering. Heat a heavy skillet. Cut tomatillos in half and place in skillet, cut side down, until they begin to char a bit ( you can skip this step if time is short, but it does add a nice flavor).
• Put tomatillos in food processor and pulse a few times. Add remaining ingredients and pulse to a coarse puree. Taste to see if more salt, sugar or jalapeno is needed. (If adding jalapeno at this point, chop fairly fine before adding to processor.)
• Serve at once or refrigerate for later use.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

• In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
• Stir in melted butter until all is moistened.
• Press into an ungreased 13x9 baking dish.

• In a large mixing bowl, beat the cream cheese until smooth.
• Beat in a sugar and eggs until fluffy.
• Pour over the crust and bake at 350 degrees for 20 minutes or until set.
• Allow to cool.

• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.
• Cook and stir over low heat 10-12 minutes or until mixture thickens.
• Remove from heat.
• In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.
• Over low heat, stir the gelatin until it is dissolved completely.
• Stir in the pumpkin mixture, allow to cool.
• Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.
• Fold into the pumpkin mixture.
• Pour pumpkin mixture over the cream cheese layer.
• Top with a layer of whipped cream topping.
• Refrigerate for at least 4 hours or until completely set.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.

• Pre heat oven to 350 degrees F.
• Butter the bottom and sides of the 9 x 13 baking dish.
• Cook and drain the pasta; rinse.
• Heat butter and flour until dissolved. Pour in cold milk, heat until thick and bubbly.
• Add heavy cream, cheeses, salt, and pepper. Mix until cheese is melted.
• Mix cheese mixture with the pasta and pour into the prepared baking dish. Bake for 20-30 minutes or just until bubbly. Do not over bake.

• Brown hamburger in Dutch oven or soup pan. Add onion flakes, salt, and pepper when browning hamburger; drain off grease.
• Pour in tomato juice; add the tomato soup and chili beans. Stir to mix evenly.
• Add the chili powder, sugar, and butter. Stir to mix in.
• Heat until chili comes to a boil; allow to boil lightly for about 5 minutes and serve.
• The chili can be left to simmer for a couple of hours if desired. It can also be made up the day before; then reheated and simmered before eating.
• Serve with a sprinkle of cheese on top (optional).

Add beaten eggs and vanilla.

In a medium bowl, combine flour, baking powder, baking soda and salt.

Alternately add buttermilk and flour mixture.

Roll into walnut sized balls.

Bake at 350°F for 8-10 minutes, depending on size.