• Preheat oven to 450°.
• Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.
• Mix to evenly coat.
• Sprinkle on rosemary.
• Place in the oven and roast for 20 minutes.
• Meanwhile, place the rump roast in roasting pan.
• Season with salt and pepper.
• Sprinkle onions around roast.
• After vegetables have roasted for 20 minutes, place around roast in roasting pan.
• Add one cup of beef broth.
• Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.
• Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Beat the cream cheese and sugar together until smooth.
• Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture.
• Pour this mixture into a 13x9x2-inch dish and spread out evenly.
• Pour the blueberry pie filling over the top and spread out evenly.
• Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.

Combine onion, butter, mustard, bacon and poppy seeds. Spread on both slices of bread.

Place ham and cheese on bottom slice and top with other slice.

Wrap loaf in foil. Bake at 350° for 20-25 minutes. Serve hot.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.

• Make Jell-O according to the package directions and pour into the serving bowl. Refrigerate until fairly firm.
• Cut two bananas into approximately 1/8 inch thick slices. Layer the slices over the top of the Jell-O. You should have at least two layers of bananas.
• Spread whipped topping over the layer of bananas. Make the whipped topping layer approximately 1 inch thick or maybe a little less. It should not take a full 8 oz. container of whipped topping.
• Refrigerate until ready to serve.

• Combine in a large bowl, ground beef, 1/2 cup ketchup, eggs, soup mix and bread crumbs. Use your hands to mix all the ingredients thoroughly.
• Shape the mixture into a loaf that will fit the shape of your slow cooker.
• Place the loaf into the bottom of a 5 or 6 quart slow cooker.
• Cover and allow the meat loaf to cook on high for 1 hour and then finish cooking on low for 2 to 4 more hours. Or, cook on low for 4 to 6 hours. When properly done, the meat should have an internal temperature of at least 145°F.
• One half hour before serving spread the 3/4 cup of remaining ketchup on top of the loaf. Sprinkle ketchup evenly with the brown sugar.
• Cover again and allow the meat to cook for an additional 30 minutes on low.
• When done, use two spatulas, inserting one at opposite sides of the loaf and lift from the slow cooker.
• Slice the meat loaf and serve it while it is still warm.

• Clean the potatoes thoroughly but do not peel. Place the potatoes in a sealable bag and then pour in the vegetable oil.
• Seal the bag and then toss the potatoes around in the bag until they are all evenly coated with oil.
• Sprinkle the dry dressing mix in the bag, seal, and toss again until the potatoes are coated with the mix.
• Place the potatoes in a 5 quart slow cooker, cover and cook on low for 8 to 9 hours or turn on high and cook for 4 to 5 hours.
• The potatoes are done if tender when poked with a fork. The potatoes can be transferred to a bowl for serving or served in the crock.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

On top of 4 patties place crumbled bacon pieces and grated cheese, using all of cheese and bacon. Take remaining 4 patties and cover the first 4 pressing edges together, being sure to seal so you don't lose any of the filling.

Place on grill for 3 minutes each side.

Serve on grilled English muffins or toasted bread.

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

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

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.

Mash potatoes until smooth. Gradually add milk and butter. Stir in sour cream, onion, salt and nutmeg.

TIP: The potatoes will be even creamier if you warm the milk and butter before adding it to the potatoes.

NOTE: These can be made up to a day in advance and baked in the oven for 45 minutes.

• Fry bacon until crisp and crumble into pieces.
• Cut broccoli into bite size pieces.
• Cut onion into thin slices.
• Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
• Mix dressing and pour over broccoli mixture; stir until evenly coated.
• Add raisins and sunflower seeds just before serving.

• Mix the mayonnaise, vinegar, and sugar together.
• Stir until smooth.

• 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.

• 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.

• In a medium bowl, mix together all of the pico de gallo ingredients and refrigerate.

• Preheat oven to 400°.
• Place potatoes in oven and bake for one hour or until the are fork tender.
• Set aside to cool.
• When they are cool enough to handle, cut the center 1/2 inch from the potato by slicing twice. One slice on the right side of the middle and one slice on the left side of the middle. This will leave you with three pieces; two edge pieces and one middle piece approximately 1/2 inch thick. You do not need need the middle piece for this recipe. Save it for a different potato dish.
• Turn the oven to 450°.
• With a spoon, scoop out the inside flesh of the potato skins, leaving approximately 1/4 inch on the sides.
• Spray the whole potato with non stick cooking spray.
• Place on a cookie sheet cut side up and bake for 12 minutes or until the edges begin to brown.
• Sprinkle a small amount of cheese on each potato skin.
• Sprinkle on the bacon and top with one tablespoon of pico de gallo and the remaining cheese.
• Place back in the oven for a couple of minutes or until the cheese has melted.
• Serve warm with sour cream and pico de gallo.

Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.

Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.

• Thinly slice onions and put in a microwavable dish with 1/2 cup water, a pinch of salt and 1 teaspoon sugar (omit the sugar if using sweet onions, such as Vidallia). Cover and cook for about 3 minutes, until soft.(Or put onions, water, salt and sugar in a small saucepan, cover and simmer about 10 minutes, until soft.
• Rinse chicken and pat dry, skin off or on, as preferred. Mix salt, pepper, flour and garlic powder, if using, in a paper or plastic bag and shake chicken, a few pieces at a time, in this mix.
• Heat oil in a heavy skillet (medium high heat) and brown chicken well on both sides. When chicken is browned, add onions with the cooking water. Lift chicken pieces so some of the onions can be tucked underneath. Add herbs and wine, adjust heat to maintain a simmer, cover and cook until chicken is tender, 25 - 30 minutes.
• When chicken is done, remove pieces to a serving dish. Taste sauce and correct seasoning, if needed. If sauce is thinner than you would like, raise heat and boil for a few minutes, to desired thickness. Spoon sauce over chicken and serve hot.

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
• Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
• Mix all herbs in small bowl.
• Mix sea salt and black pepper in another small bowl.
• Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
• Cover gratin tightly with foil. Bake 30 minutes.
• Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
• Let stand 10 minutes before serving.
• NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt, pepper and Parmesan cheese. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

NOTE: The cheese has to melt and the broccoli gets a bright green color. If you like, keep it in the oven for few extra minutes until starts getting light brown and the broccoli will get crunchy.

• Preheat oven to 375º F.
• Toast bread in a toaster or by placing the bread on a large baking sheet and putting the sheet in a preheated oven for approximately 15 minutes.
• Place prepared fruit and raisins in a bowl and sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon.  Put the fruit mixture in a large skillet and cook over medium heat until softened, approximately 15 minutes.  Stir frequently.
• Coat baking dish with cooking spray.
• Tear toasted bread into pieces (6 to 8 pieces per slice) and place in the bottom of the baking dish.  Pour cooked fruit over bread and spread evenly.
• In a bowl, whisk eggs, milk, salt and remaining sugar together. Pour egg mixture over fruit. Allow bread pudding to set at room temperature for 5 minutes.
• Using a hot water bath, bake the pudding 35 to 45 minutes or until the pudding is slightly set.  Remove from water bath and cool completely before serving.