Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.
Add potatoes and sweet potatoes to bag and shake to coat.
Bake on baking sheet for 35 minutes or until tender.
Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.
Toss and serve.
Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste.
For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes.
In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat.
Cover and cook on low for 5 hours or until meat is tender.
Combine the flour and remaining 1/2 cup water until smooth; stir into meat mixture. Cook 30 minutes longer or until thickened.
Meanwhile, cook noodles according to package directions; drain. Serve with beef.
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.
Cover and refrigerate up to 8 hours.
In a small bowl, combine butter, beer and onion soup mix. Pour over turkey.
Start on high setting and rotate the bird every couple of hours. After 4 hours or when the turkey is getting done, take out and debone and shred with two forks. You can remove some of the juice if you think there is too much. Place shredded turkey back in slow cooker on low until you are ready to eat.
Beat in eggs and mashed banana.
Mix in the vanilla, flour, baking soda and salt.
Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.
Frost, if desired.
Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.
When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.
Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.