• Heat oven to 325° F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. (Do not overcook.)
• Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145° F for medium rare.)
• Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
• Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

• 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.

• Brown hamburger. Drain. Add taco seasoning to taste. Melt 1 cup shredded cheese in the meat mixture.
• Open packages of crescent rolls, lay them around the baking stone with the wide ends (end opposite from the points) along the outer edge of the round baking stone and the narrow points meeting in the center.
• Place all 16 crescent rolls on the baking stone. When they are all on the stone will be completely covered.
• Put a spoonful of meat mixture on each crescent roll. Roll crescent rolls back up (with meat mixture inside).
• As you get a crescent rolled up, place it on the outer edge of the baking stone. Place all of the crescents on the baking stone. You may have to squeeze them together a little to get them to all fit.
• Bake at 350 until rolls are browned.
• Add all your favorite taco fixings: lettuce, cheese, tomatoes, onion, black olives, sour cream, taco sauce.

• Brown hamburger and onion, drain.
• In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
• Set on low and stir occasionally.
• If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

• Cream the butter with an electric mixer; then gradually mix in the sugar.
• Blend in the salt, vanilla, flour, and pecans. The resulting dough will be stiff.
• Pinch off small pieces of the dough and roll into balls.
• Place the dough balls on an ungreased cookie sheet and bake for 12 minutes at 400°F.
• Remove the cookies from the oven and roll them in powdered sugar while still hot.
• Place the cookies on wax paper to cool.

1. Place coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker; brew as directed.

2. Simmer milk, chocolate syrup and sugar in small saucepan on low heat until sugar dissolves. Stir milk mixture and vanilla into brewed coffee.

3. Pour into serving cups. Garnish with whipped cream and cinnamon, if desired.

Test Kitchen Tips:

• Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.

• For variety, boneless beef sirloin or flank steak, or shrimp can be used in place of the chicken.

• Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
• While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
• Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
• Mash the yolks and then add to the dressing mixture. Stir until well mixed.
• Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
• Add the macaroni and stir the entire mixture together until evenly mixed.
• Refrigerate until ready to serve.

• Place the chicken breasts into a slow cooker. Sprinkle with ranch dressing mix and pour the wing sauce over the top.
• Cover, and cook on low for 6-8 hours.
• Once the chicken has cooked, shred the meat finely with two forks.
• Serve on buns.

• Cook pasta in boiling water, just until done; about 11-13 minutes.
• Drain and run cold water over pasta until cool.
• In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
• Add pasta and all other ingredients to dressing. Mix carefully; chill before serving.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.

Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.

For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

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.

• If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used.
• Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
• Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
• Remove from the heat and add the sage, salt and pepper to the celery mixture.
• Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed.
• Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
• When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
• Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed.
• If necessary, more liquid can be added after the eggs are added to further moisten the stuffing.
• Butter the bottom and sides of a baking dish and place the stuffing in the dish.
• Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• 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.

• Preheat oven to 425 degrees.
• Line pie pan with 9" pie crust.
• Combine filling ingredients and beat well. Pour into pastry lined pan.
• Bake 45-55 minutes, or until knife inserted near edge of pie pulls out clean. The center of pie will appear soft, but will set while cooling.
• Serve cold or warm. Optional: serve with a dollup of whipped topping.

In a medium bowl, mix soup, turkey and milk.

In a greased 9x13 inch pan, spread potatoes, then the stuffing, and top with turkey mixture. Bake for 25 minutes.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

• Combine all the ingredients in a large bowl.
• Stir until all the ingredients are mixed evenly.
• Pour into an airtight container and store in a dry area.
• To serve, add 1/4 to 1/3 cups of hot chocolate mix to 1 cup of boiling water; stir until mix is dissolved.

• Cook the chicken breast.
• Preheat oven to 350 degrees F.
• Cut the chicken breasts into small serving size pieces. Layer the chicken pieces in a greased 9x13 baking dish.
• Mix sour cream and soups in a mixing bowl. Pour mixture over chicken.
• Take seasoning packet from stuffing and mix with chicken broth in a small saucepan; bring to a boil. (You can also bring them to a boil in the microwave if preferred.
• Layer dry stuffing mix over soup and chicken mixture. Carefully pour broth mixture evenly over the stuffing mix.
• Bake about 30 minutes or until stuffing is brown.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

• 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.