• Combine all ingredients but tenderloin; coat tenderloin well with sauce.
• Roast in 375 degrees F oven for 20-30 minutes, basting occasionally, until meat thermometer registers 160 degrees F.
• Slice thinly to serve.

• Calories: 208 calories
• Protein: 23 grams
• Fat: 3 grams
• Sodium: 143 milligrams
• Cholesterol: 63 milligrams
• Saturated Fat: 1 grams
• Carbohydrates: 25 grams
• Fiber: 0 grams

• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

• Preheat oven to 375° F. Then, pre-bake crust 7-9 minutes. While crust is baking, make filling.
• Filling: in a medium bowl, beat eggs, sugar, syrup, and salt. Add butter and vanilla and stir until combined well.
• Remove pre-baked crust from oven, pour pecans into crust and immediately pour egg mixture over pecans.
• Place pie pan on a baking sheet and cover edges with tinfoil to prevent over-browning. Place in middle of oven and bake 35-45 minutes or until slightly set.
• Remove from oven and cool on rack a minimum of 1 hour before cutting. Serve at room temperature or slightly warmed. Garnish with whipped cream if desired.

• Combine the sausage, beef, cheese, Worcestershire sauce, and pepper in a large bowl.
• Use your hands to mix all the ingredients together and then for 8 patties from the mixture.
• Cook the burgers on a grill preheated to medium-high.
• Grill for approximately 10 minutes on the first side or until lightly charred. Turn and cook on second side for about 5 minutes or until burgers are no longer pink inside.
• Remove from the grill and serve on a bun with your favorite toppings.

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.

When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.

Remove from oven and spread marshmallows over brownies using knife dipped in cold water; cool.

For topping, melt butter, chocolate chips and peanut butter in sauce pan. Stir in Rice Krispies.

Spread topping over cooled marshmallows. Let stand until cooled and topping has set.

1. Preheat oven to 375° F. Beat egg in shallow dish. Dip fish fillets in egg. Shake off excess.

2. Coat fish fillets in Coating Mix to evenly cover. Place on foil-lined baking sheet.

3. Bake 15 to 20 minutes or until fish flakes easily with a fork.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.

For the dressing, whisk together the sugar, vinegar and salad dressing.

Pour dressing over the vegetables and stir to coat. Chill for at least 2 hours.

• Suggested Beef Roast Types: Arm, Shoulder, Chuck, Bottom Round, or Rump.
• Cut the roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour.
• Add 1 to 2 tablespoons of oil heated in a skillet on the stovetop and add the floured pieces of roast. Brown all sides of the meat on the stovetop.
• After browning the meat, place it in a 4 or 5 quart slow cooker. If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid. Pour grease from the skillet and scrape up any bits off the bottom and add them to the slow cooker.
• Combine the remaining flour, gravy mix, soup mix, and cold water. Stir until well blended.
• Pour the gravy mixture over the roast. Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.
• Cover, turn on high, and cook for 1 hour; then turn down to low and cook for 6 to 8 hours. If it will not be possible to turn it down after an hour, begin the cooking process on low and cook for 8 to 10 hours.
• The meat should be tender when done and should have an internal temperature of at least 145°F.
• Remove the meat from the slow cooker and check thickness of the liquid to use as gravy. If it is too thick, add a little water, turn slow cooker on high, and cook until well heated.
• If the liquid is too thin, make a thickener of 1 tbsp. of flour and 1/2 c. cold water. Mix well and then add a little at a time to the gravy while cooking on high in the slow cooker. Add thickener until the gravy is the desired consistency. The gravy can also be poured into a saucepan and thickened on the stovetop.
• Slice the meat or pull it apart into small pieces. Serve with the gravy and mashed or un-mashed potatoes.

In a small saucepan, warm the buttermilk. Add butter, stirring until melted.

Mash the potatoes and mix in warm buttermilk mixture. Season with salt and pepper.

Put potatoes on a microwaveable plate. Microwave on high for 8-10 minutes or until tender.

Meanwhile, in a small saucepan, heat chili over medium heat.

Cut open potatoes and top with chili, cheese, green onions and sour cream, if desired.

• Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
• In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

• Fill tall glass with ice. Add vanilla extract.
• Top with cola and garnish with lemon wedge.

• Trim off the excess fat and any gristle from the meat; then cut the meat into one-inch strips and cut the strips crosswise into one-inch cubed pieces.
• Clean the celery and cut into pieces. Peel the carrots and cut into slices. The celery and carrots should be cut approximately the same size.
• Peel the potatoes and cut into bite-size pieces. Place in cold water until ready to use.
• Place the flour on a plate and season with salt and pepper. Dredge the meat in the flour to lightly coat.
• Heat 2 tbsp. of butter and 1 tbsp. of oil in a skillet. Brown the floured meat in the skillet. Do not crowd the meat in the skillet; brown in batches if necessary. Transfer to the slow cooker.
• After the meat has been browned, add the remaining butter and oil to the skillet and heat until sizzling; then add the onions and brown slightly. When the onions are browned, place them on top of the meat in the slow cooker.
• Add the celery and carrots to the skillet and cook until lightly browned. Add the browned vegetables to the slow cooker.
• Drain the water off the potatoes and add them to the slow cooker.
• Add any remaining dredging flour to the juices in the skillet and whisk them until well mixed.
• Gradually add the beef broth to the skillet and the scrape sides and bottom to loosen the flavorful bits. Add the Worcestershire sauce to the pan and heat the mixture to a simmer.
• Pour simmering broth over all the ingredients in the slow cooker. Stir all the ingredients in the broth to mix the meat and vegetables evenly.
• Sprinkle with the parsley flakes and cover. Cook on high for 1 hour and then turn down to low and cook for an additional 5 to 6 hours; or, cook on low for 7 to 8 hours.
• At the end of the cooking time, the vegetables should be tender and the internal temperature of the meat should reach a minimum of 145°F when checked with an instant read thermometer.
• If the gravy is not thick enough when the stew is done, it can be thickened by adding small amounts of a flour paste that consists of equal amounts of flour and butter.
• Stir in small amounts of the thickener until the gravy is the desired thickness and then simmer for 5 or 10 minutes. Taste the stew when done to determine if more seasoning is required. Add salt and pepper accordingly.

• 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.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.

• Mix ingredients well, and marinate steaks for 24 hours.
• Barbecue steaks on grill or broil in oven to desired doneness.

• Heat oven to 425 degrees F.
• Peel the potatoes and cut into 1/4 to 3/8 inch slices, being careful not to cut completely through the bottom of the potato.
• Place potatoes in a 13 x 9 x 2 baking pan. Brush each potato with butter and sprinkle with salt.
• Bake 40 to 45 minutes or until tender and golden brown, basting occasionally with butter.

Heat the soup in a saucepan over medium heat. Stir in Velveeta cheese and bacon and continue stirring until completely melted.

Remove from heat, stir in the mushrooms, then the green beans, evenly coating. Pour the mixture into a casserole dish, and top with fried onions.

Bake for 25 to 30 minutes, until heated through and bubbly.

NOTE: Check near the end of cooking to make sure the onions aren't getting too brown. If they are, cover lightly with tinfoil.

• In a large mixing bowl, add all the ingredients and beat with an electric mixer until smooth and creamy.
• Pour into crust graham cracker crust.
• Let set in refrigerator overnight to firm up before serving.