• Season roast with salt and pepper; place over indirect heat on grill; stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done about 35-45 minutes (about 20 minutes per pound);until internal temperature on a thermometer reads 150 degrees F.
• Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
• Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
• Serves 4-6, with leftovers.

• Calories: 242 calories
• Protein: 25 grams
• Fat: 5 grams
• Sodium: 380 milligrams
• Cholesterol: 65 milligrams
• Saturated Fat: 1 grams
• Carbohydrates: 24 grams

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large plastic bag, combine the potatoes, soup mix and olive oil. Close bag, and shake until potatoes are fully covered.
• Spread potatoes onto lined baking dish. Bake for 40 minutes, stirring occasionally.

Stir in frozen berries, pineapple and bananas. Pour half the jello mixture in serving bowl. Chill until setup.

Top with sour cream and pour remaining jello mixture to top. Refrigerate for several hours.

• Heat oil in large skillet over medium high heat.
• Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.
• Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.
• Add frozen vegetables or fresh cut up vegetables. Cook 5-10 minutes or until vegetables are crisp tender.
• In small saucepan, combine marmalade, oil, soy sauce, lime juice, minced ginger, and pepper. Whisk together. Heat through.
• Place chow mein noodles on bottom of serving platter. Top with stir fried chicken and vegetables and pour heated sauce over all.

• Pour the boiling water or stock into a baking dish or casserole dish.
• Add the olive oil and the salt.
• Add the rice to the dish of hot liquid.
• Cover tightly with aluminum foil or a casserole lid.
• Bake the rice at 350° F for about 30 minutes.
• Fluff the rice with a fork prior to serving.
• Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

• Sift together the dry ingredients into a bowl, set aside.
• In a mixer bowl, beat together the butter, peanut butter, sugar, brown sugar, egg and vanilla.
• Blend in the dry ingredients
• Shape dough into balls approximately 1 inch round.
• Roll balls in sugar and place on a greased cookie sheet or silpat.
• Bake at 375° for 8 minutes.
• Remove from oven and top with a chocolate kiss.
• Return to oven and bake for 3-5 minutes more.
• Transfer to a wire rack to cool.

Add rice, stirring continually until rice browns.

Add tomato sauce, tomatoes and water, stirring to combine. Season with salt and pepper. When it starts boiling remove from heat cover and let stand until rice is tender, approximately 10 minutes.

NOTE: For spicy spanish rice substitute diced tomatoes for Mexican stewed tomatoes.

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

• Preheat oven to 350 degrees F.
• In a large bowl, combine the ground beef, eggs, crushed crackers, onions, salt, and pepper.
• Mix these ingredients together using your hands. Knead until all ingredients are evenly mixed.
• Place the hamburger mixture into a loaf pan and pat down firmly and evenly.
• Using your finger, poke 1 inch deep holes into the top of the meat loaf, placing them about 1 inch apart.
• Pour the ketchup on top of the meat loaf and spread out evenly.
• Sprinkle the brown sugar out evenly over the ketchup.
• Place in the preheated oven and bake for approximately 75 minutes.
• Remove the meat loaf from the pan and place it on a platter. Be careful when removing the meat loaf from the baking pan. Use a fork to loosen it from the bottom of the pan if the meat loaf sticks. Use two forks to lift it from the pan.
• Slice the meat loaf to the desired thickness and serve.

• Preheat the oven to 350 degrees F.
• Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
• Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
• Poke each potato with a fork several times.
• Place on the middle rack of the preheated oven. Do not wrap in foil.
• Bake for 1 1/2 hours or until tender when poked with a fork.
• To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
• The remainder of the potato can be enjoyed with the rest of your meal.

• Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325º F.
• In a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
• Cover and bake 1 hour and 30 minutes.

Mix together dressing ingredients. Pour over salad when ready to serve.

1. Mix butter, lemon juice, Seasoning, onion powder and pepper in small bowl until well blended.

2. Place fish on broiler pan. Brush butter mixture over fish.

3. Broil 10 to 12 minutes or until fish flakes easily with a fork.

• Cut up cauliflower into slices about 1/4 inch thick. If parts crumble, don't worry, just toss into a medium size bowl with the sliced cauliflower.
• Sprinkle olive oil on the cauliflower and toss, making sure each piece got olive oil on it through the toss. Add salt and pepper and toss again.
• Spread out on a cookie sheet.
• Bake at 450° or 500° turning over once during a 20 minute or so bake time. You want them crispy and browned, not burned! Enjoy.

• Place chopped lettuce in a 9 x 13-inch pan.
• Layer the vegetables on top of the lettuce.
• Pour ranch dressing on top of vegetables and spread out as evenly as possible.
• Cover with cheese and then bacon; top with croutons.
• Do not toss, leave in layers to serve. Refrigerate to chill before serving.

Remove chicken from broth and cool.

Remove meat from bones and skim off fat from broth. Cut chicken into bite size pieces and put back into the broth.

Add noodles and cook until noodles are done.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
• Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough.
• Chill the dough at least 1 hour.
• Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
• Bake at 350 degrees F for 8 to 9 minutes.
• Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

• Combine the honey, butter, corn syrup, mustard, and orange juice together in a microwavable bowl. Whisk together until well mixed.
• Place in the microwave and heat until the mixture boils. Continue to heat at 10 second intervals until the mixture has boiled about 30 seconds. Watch carefully so that it doesn't boil over.
• Place the chops on a preheated grill and baste the top side with the glaze. Grill for 2 or 3 minutes and baste again.
• After 5 minutes turn the chops over and coat the other side with the glaze in the same manner as the first side. Grill side two for 5 minutes.
• After grilling for 5 minutes, baste again with the glaze and then remove from the grill. Serve immediately while warm.

Clean and halve the Brussels srouts.

Place on the baking dish with the minced garlic. Drizzle with olive oil and season with salt and pepper; toss. Bake for 18-22 minutes, until lightly browned and caramelized.

Sprinkle with juice from lemon and place in a serving dish. Top with cooked bacon pieces and toasted almonds.

Mix ingredients together thoroughly. Fill muffin tin 3/4 full.

Bake for 12-15 minutes.

NOTE: These can be baked in a 9x13" pan for 45 minutes.

While cake is baking, blend together cream of coconut and condensed milk.

While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.

Top with whipped topping and sprinkle with coconut. Store in refrigerator.