• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

In glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.

Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.

Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.

• 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.

• Preheat to 350 degrees F. Grease the bottom and sides of a loaf pan.
• Mix 1st 5 ingredients until soft dough forms (lumpy). Place into oiled loaf pan.
• Pour melted butter on the top. Bake 45-50 minutes.
• When done, allow the bread to cool in the pan for 10 minutes; then remove from the loaf pan and place on a cooling rack. Cool before slicing.

• Combine the butter and chips in a saucepan and place on the stove over low heat. Stir until the chips are melted.
• Stir in the peanut butter and mix well, remove from heat.
• In a large mixing bowl, stir together the cereal and marshmallows. Pour the melted chip mixture over the cereal and mix all together until completely combined.
• Press the mixture into the bottom of a 9x13 pan.
• Chill for approximately 30 minutes. Cut into 2 inch bars. Store in the refrigerator.

• Beat cream cheese with an electric mixer until creamy.
• Add sour cream, Worcestershire sauce and hot sauce.
• Stir until blended.
• Stir in blue cheese and walnuts.
• Cover and chill for two hours.
• Left over spread is great on steak or add a splash of milk to transform it into a wonderful salad dressing.

• Heat oil in a dutch oven over medium heat.
• Add onions.
• Cook, stirring often, 30 minutes or until carmelized.
• Stir in vinegar and pepper.
• Remove from heat, cool slightly.

• Split rolls in half.
• Spread tops and bottoms of rolls with the blue cheese spread.
• Place roast beef on bottoms of rolls.
• Top beef with carmelized onions.
• Cover with tops.

• Cook pasta according to directions on the package.
• In a large saucepan, melt the butter and then add the minced garlic; cook until tender.
• Add the flour, salt, and pepper; stir until well blended.
• Continue to cook this mixture until lightly browned; stir constantly.
• Gradually add the milk, whisking mixture until smooth.
• Continue to cook unit it comes to a boil; allow to boil until it thickens, approximately 2 minutes.
• Remove the boiled mixture from the heat and add all of the cheese except for 1 cup of the cheddar cheese. Stir until it is all melted.
• Add the cooked pasta and stir until well mixed.
• Grease a 9 x 13 baking dish and the pour the pasta and cheese into the dish.
• Sprinkle the top with the remaining cup of cheddar cheese. Bake uncovered in an oven preheated to 350 degrees F. Bake for 40 minutes or until the top is lightly browned.
• Allow to stand for 5 - 10 minutes before serving.

• Fill tall glass with ice. Add cherry juice.
• Top with cola and garnish with a Maraschino cherry.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.

• Tear or chop lettuce into bite size pieces. Place in a large serving bowl.
• If desired, shred a carrot and toss with the lettuce to mix in.
• Add any other of your favorite toppings that you may have on hand. Some common toppings are tomatoes, cucumbers, onions, radishes, broccoli, cauliflower, cheese, bacon bits, and croutons.
• Serve lettuce salad and allow everyone to top it with their favorite dressing.

• 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 large bowl, mix the pumpkin, egg, sugar, salt, cinnamon, ginger and cloves together until smooth.

Cut prepared pie crust into 5 inch circles. Spoon about 2 tablespoons of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with your fingers or a fork. Gently lay the empanadas onto the prepared baking sheets.

Bake in the preheated oven until the filling is hot and the crusts are lighly browned, approximately 20 minutes.

• Brown the ground beef in a roaster on the stovetop. Use a pan that can also be used in the oven. Add the minced onions, salt, and pepper while browning the ground beef.
• Cook the ground beef until the bottom of the pan has some nice browned areas and the meat has started to get some well brown pieces but do not burn.
• Drain the grease from the meat and return to the burner and add all of the remaining ingredients. Cover the pan and continue to cook over medium-low heat on the stovetop or place in an oven preheated to 350 degrees F. If placing in the oven, heat on the stovetop until it begins to boil before placing in the oven.
• Cook until carrots and potatoes are tender, approximately 60 minutes.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
• Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Add ham, onion, peppers and season with salt and pepper; mix well.

Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness.

Place between toasted bread slices.

• Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
• Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
• Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
• Place the potatoes back in the oven and bake for an additional 5 minutes.
• Remove from the oven and serve while hot.

Combine remaining ingredients and saute beans in mixture until coated and heated through.

In a small bowl, mix together the Dijon mustard, stone ground mustard, honey, garlic, thyme and rosemary.

Place pork in a baking pan. Spread the honey mustard mixture all over the pork. Starting at one end of the pork, arrange the bacon slices over the pork, slightly overlapping one after the other. The pork should be covered entirely with bacon. Tuck the ends of the bacon underneath the pork.

Place the pan in the oven and roast for 50-55 minutes until a meat thermometer reads 160 degrees F in the center.

Remove pan from the oven and allow the meat to rest for 10 minutes.

Slice the pork into 1/4-inch thick slices. Arrange slices on a platter and serve.

• Boil potatoes with skins on until barely tender. Cool overnight or several hrs.
• Use a food processor or hand slicer to cut potatoes into thin slices (do not need to peel potatoes). Place in a buttered baking dish or pan (9x13).
• Heat half and half, butter, and salt (do not boil); pour over potatoes.
• Top with cheese. Bake 1 hr. at 350 degrees F.

• Cut squash in half crosswise and scrape out seeds. Place two halves cut side down in baking dish.
• Cut several slits in the skin of the squash and the cook in the microwave or oven until tender when poked with a fork. Approximately an hour in the oven or 20 minutes in the microwave.
• When done, scrape the squash from the skin and place in a baking dish. Stir in the butter and maple syrup until butter is melted; then spread the squash out evenly in the dish.
• Mix cinnamon & sugar in amount desired. If 1 tbsp. of sugar & 1 tsp. of cinnamon does not cover as desired, mix another batch. Sprinkle on top of the squash.
• Place in an oven preheated to 350 degrees F. Bake for 30 minutes or until squash is hot.

• Preheat oven to 450° F.
• Place prepared pie crust into an 8 or 9 inch pie plate. Mold it to the bottom of the plate and crimp the edges.
• In a mixing bowl, combine the sugar, flour, vanilla and cream. Mix until smooth.
• Pour into the unbaked pie crust.
• Dot with diced butter.
• Sprinkle with nutmeg and cinnamon.
• Place the pie plate onto a cookie sheet to catch any drippings and place in the preheated oven for 15 minutes.
• Reduce oven temperature to 350° F and continue baking for and additonal 45-50 minutes or until the center is just somewhat jiggly.
• You may need to cover the pie loosely with aluminum foil if it begins to brown to much.
• Remove from the oven and allow to cool and then place in the refrigerator until ready to serve.