• Heat oil in skillet or dutch oven. Sauté onion, celery and garlic over medium/low heat until tender; approximately 10 minutes.
• Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer on medium/low heat, uncovered for 45 minutes. Stir occasionally to keep from sticking.
• Mix cornstarch with water in small bowl. Stir into tomato mixture.
• If serving immediately, add shrimp and pepper and cook for 8-10 minutes more (if shrimp is pre-cooked).
• You may also prepare tomato mixture ahead, freeze, and when ready to eat, thaw, bring to a simmer and add the shrimp and peppers; heat through.
• Serve over rice cooked according to package directions.

• 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.

• Preheat oven to 375° F (350° F for a 12" Dutch oven).
• Cut broccoli florets leaving a portion of the stem with each floret. Place in baking dish or 12" Dutch oven.
• Coat broccoli with olive oil and sprinkle with garlic salt. Place the cover on the baking dish or cover with foil.
• Place covered dish in the oven and cook for 20-30 minutes. Check for doneness after 15 minutes to be sure you do not overcook the broccoli. It should be crisp-tender when done. Cooking time will vary depending on the amount of broccoli and your personal taste.
• Remove from heat and transfer to serving dish.

Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool.

Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet. Bake until set at edges, but still soft in the center, about 18 minutes.

Before serving, run a sharp knife around the edge of the ramekin. Flip over onto a serving dish, tap a few times until the cake fall out. Serve warm with real whipped cream or vanilla ice cream.

TIP: Take the cake out of the oven when the uncooked portion in the middle is the size of a quarter.

NOTE: The batter can be made ahead the day before and stay in the refrigerator until you are ready to bake it. Cooking time varies greatly depending on how cold or room the batter is.

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.

Cook meat, with onions, celery and garlic; drain grease.

Stir in tomatoes, tomato sauce and sugar; season with paprika, oregano, salt and cayenne pepper, if desired. Cover and cook for 5 minutes.

Stir in cooked macaroni in and turn off heat.

• In a large bowl, break romaine lettuce into small pieces. Sprinkle with 1/2 cup shredded Parmesan cheese.
• Start with about 1/4 cup of your favorite bottled Caesar salad dressing (light or regular) and pour over the lettuce. Toss until lettuce is evenly coated. Determine if there is enough dressing on the lettuce to your liking. If not, add one or two more tablespoons and toss again. Repeat if necessary.
• Add one to two cups of Caesar-flavored croutons and toss mixture to distribute evenly.
• Sprinkle the top with more shredded Parmesan cheese and serve. If not serving immediately, place in the refrigerator. This salad can be mixed a little in advance but I wouldn't mix it up more than two hours before serving to make sure lettuce stays fresh and crisp.

• Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
• Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
• Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
• Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
• When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

• Peel oranges, remove pith, separate into individual segments, and place in a bowl large enough to hold all of the ingredients. Add the cubed chicken breast. Dice celery and add to the oranges and chicken.
• In a small bowl, combine the mayonnaise, curry powder, salt, and pepper. Stir until mixed thoroughly and then add to the other ingredients. Gently stir until the oranges, chicken and celery are evenly coated with the mayonnaise mixture.
• Refrigerate until chilled and then serve on lettuce leaves.

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 small bowl, combine flour and baking soda; set aside.

Cream together butter, sugars, pudding mix and vanilla. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips - batter will be stiff.

Drop by spoonfuls onto cookie sheets. Bake for 9-10 minutes or until browned.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• Heat pan with juices over medium heat.
• Whisk in flour until smooth and juices begin to thicken. Add chicken broth or water gradually, whisking continuously until all drippings have been blended in.
• Bring to a full boil. Reduce heat to simmer for approximately 5 minutes. Adjust the consistency to your liking by adding more liquid or flour.
• Season to taste.
  
  Recipe easily doubles or triples.
  
  Tip: For lump free gravy, add flour to liquids and whisk until smooth before adding to drippings.

• Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set a side.
• Peel and cut up the sweet potatoes into large chunks. Place in a saucepan with salted water.
• Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or just until tender when poked with a fork.
• Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes with a large spoon or a potato masher.
• Add the white sugar, 1/2 cup brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
• Pour the sweet potatoes into the buttered casserole dish.
• Mix the pecans, flour, 1/3 cup of brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
• Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.

Heat olive oil in a large skillet over medium heat, place the Brussels sprouts in the pan flat side down, cover and cook for about 5 minutes. Test for doneness and cook a few more minutes, if needed.

Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss then to get some browning on the rounded side.

Add the cheese and toss once more.

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick.
• All dressing to cool completely.
• Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly.
• Chill for at least 1 hour before serving.

• Peel and boil the potatoes until tender when poked with a fork. Add 1 tablespoon of salt to the potato water before boiling. Drain well.
• While the potatoes are still hot, mash them until smooth. Mash in two batches to make mixing easier.
• After potatoes are mashed, add 1/2 cup of softened butter (not melted). Add 1 tablespoon of sugar and 1/2 tablespoon of remaining salt. Then pour in 1/2 cup of Half & Half and mix thoroughly. Repeat this process with the second half of the potatoes.
• Place both batches of potato mixture in a large rectangle cake pan and pat into the pan evenly. Place a paper towel over the potatoes and then cover with plastic or foil. Place in the refrigerator overnight or for at least 10 to 12 hours.
• Divide the refrigerated dough into 3 even batches. Remove one batch and place in a mixing bowl. Place the remaining batches back in the refrigerator until ready to use.
• Add 1 1/2 cups of flour to the potato mixture by hand. Continue to work the mixture by hand until it is mixed thoroughly.
• Remove the dough from the bowl and place on a large lightly floured cookie sheet. Shape the dough into a roll that is approximately 2 inches in diameter. Score into 12 even sections.
• Preheat the lefse grill to 400°F. Prepare the work surface by sprinkling with flour. It is best to use a covered lefse board or a pastry cloth. Use approximately one half cup of flour and sprinkle the surface
• Use the rolling pin to work the flour into the surface and to coat the rolling pin.
• Cut off one section of dough and flatten into a small disc.
• Place a little more flour in the center of the pastry cloth and place the flattened disc on the flour to coat the under side and then turn the disk over and begin to roll.
• Start rolling from the center out, rotating around the disc with each stroke. Roll out similar to rolling out pie crust, Try to keep the shape in a circle as you roll.
• Dust the rolling pin with a little more flour if dough starts to stick.
• Continue to roll out the dough until it is very thin and an even thickness.
• Carefully slide the lefse stick under the center of the rolled out dough. Insert all the way across the circle until the stick comes out the opposite side and then lift the piece from the work surface.
• Gently lift the rolled out lefse and place half on the preheated grill and quickly unfold the remaining half onto the grill to get it to fry evenly.
• Allow the lefse to cook on one side, checking often to see if it is beginning to brown. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying.
• Use the lefse turning stick again and pick up through the middle. Flip the lefse over and use the lefse stick to unfold.
• Fry the second side in the same manner as the first. Cook until browned as desired.
• When the lefse is done, use the lefse stick to lift it off the grill and place it flat on a clean smooth towel.
• Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. Brush the excess flour off the grill between pieces, using a soft, dry, double-thick cloth.
• If the pieces of lefse seem to have an excess of flour on them after frying, lightly brush them off after removing them from the grill.
• Serve pieces spread with butter. Sprinkle with sugar if desired.

• In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter.
• Press evenly in the bottom of a 9 inch spring form pan; set aside.
• In a large mixing bowl, cream the cheese and sugar with an electric mixer until fluffy.
• Add 3 eggs all at once, mix on low speed just until combined.
• Place one cup of the cream cheese mixture in a medium bowl and add to that the pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg.
• Beat on low, just until combined.
• Pour pumpkin mixture into the prepared springform pan.
• Top with the remaining cream cheese mixture.
• With a knife, gently swirl through the layers to marble.
• Place springform in a shallow baking pan. (Do not make this a water bath, the baking pan is only to help catch any drippings.)
• Bake in a 350° oven for 65 minutes or until the center appears to be set when shaken.
• Cool on a wire rack for 15 minutes.
• Loosen the crust from the sides and cool for an additional 30 minutes.
• Remove sides of the pan.
• Cool completely.
• Cover and chill for at least 4 hours before serving.
• Spread cool whip on the top and sprinkle with roasted pecans.

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.

• 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.