Melt butter in baking dish. Stir in soups, onion and rice. Mix together.

Put pork chops on top, sprinkle with salt and pepper.

Cook 1 hour at 350° F.

On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tablespoons olive oil, 2 teaspoons salt and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20-25 minutes.

Transfer the cauliflower to a large bowl. Add the remaining olive oil, lemon juice and pine nuts, if desired. Sprinkle with 1/2 teaspoon salt, toss well and serve hot or warm.

For dressing, mix the dressing ingredients together in a jar.

Just before serving, drizzle the sald with the poppyseed dressing.

• Preheat oven to 425º F.
• Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl.
• Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples.
• Place 1 crust in bottom of pie tin, overlapping the edges of pie tin.
• Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust.
• Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust.
• To prevent crimped crust from over browning, cover crimped edges with aluminum foil.
• Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft.
• Serve warm or cold with your favorite topping.

Chill until ready to serve.

Serve on toast with lettuce and tomatoes, if desired.

• In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine.
• Slowly add ginger ale or champagne.
• Thinly slice apple vertically to create whole apple slices. Float on top of punch.

• Combine all ingredients and place in pie shell.
• Fold together: 1 c Cool Whip and 1/4 c Mayonnaise. Frost pie with this mixture.
• Garnish with sliced almonds and shredded cheese.
• Chill and cut in wedges to serve.

• Combine first 3 ingredients together until a soft dough forms; beat vigorously for 30 seconds.
• Drop dough by rounded tablespoonful onto an ungreased baking sheet.
• Bake at 450° F. until golden brown about 8-10 minutes.
• Whisk margarine and garlic powder together, spread over warm biscuits. Makes about 1 & 1/2 dozen.

In a medium bowl, combine flour, baking soda, baking power, cinnamon, nutmeg and salt.

In a large mixer bowl, beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture.

Drop by rounded tablespoon onto baking sheets. Bake for 12-15 minutes or until edges are firm.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For glaze, combine sifted powdered sugar, milk, melted butter and vanilla extract in small bowl until smooth. Drizzle glaze over cookies.

• Preheat oven to 425ºF.
• If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust.
• Bake uncovered for 25 minutes. Remove from the oven and immediately sprinkle 1 cup of shredded mozzarella cheese over hot crust.
• Reduce oven temperature to 375º F. Cut each tomato into 8 wedges and remove the seeds. Arrange wedges over the melted cheese. In a blender or food processor, add basil leaves and garlic cloves, and process until coarsely chopped. Sprinkle this mixture over the tomatoes.
• In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese, and pepper. Spread this mixture over the top of the quiche.
• Bake uncovered for 20-25 minutes or until the cheese is lightly browned and bubbly.

• Grease 2 pans lightly. Sprinkle with cornmeal to coat the bottom and sides of the pan and set aside.
• In a large bowl, combine 3 cups of flour, yeast and baking soda. Set aside.
• In a medium saucepan, heat and stir milk, water, sugar and salt just until warm (120°-130°F.)
• Using a wooden spoon, stir the milk mixture into the flour mixture.
• Stir in the remaining 3 cups of flour.
• Sprinkle a work surface with a little flour, dump the dough out and finish incorporating the ingredients with your hands.
• Divide the dough in half and place each in a prepared bread pan.
• Sprinkle the tops with some more cornmeal.
• Cover with a damp cloth and allow it to rise in a warm setting until it is doubled in size, approximately 1 hour.
• Preheat the oven to 400°F.
• Bake approximately 25 minutes or until golden. The dough will not rise to the top.
• Immediately remove from the pans and cool on a wire rack.

Add walnuts, if desired, and toss again.

Cook chicken in water until done, then chop or cube it.

In a saucepan, heat soups, tomatoes with chilies and evaporated milk.

Add cooked chicken to soup mixture.

Make layers in prepared pan, starting with tortilla chips then add chicken mixture on top, then add cheese. Repeat.

Bake for 40 minutes.

Top with sour cream and onions if desired.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

• Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
• Add the corn and beans; toss to evenly distribute.
• Combine the salsa, sour cream, and salad dressing in a small bowl.
• Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
• Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

Add cinnamon and sugar. Pour milk over each individual serving.

Add additional cinnamon and sugar to taste, if needed.

• Preheat oven to 400 degrees F. Spray pizza stone or pan with cooking spray.
• Spread pizza crust or Italian bread out on the pizza stone or pan.
• Mix the butter and garlic together; spread over the crust.
• Sprinkle half the Mozzarella cheese over the garlic butter, then the Parmesan cheese, and then the remainder of the Mozzarella cheese.
• Place in the preheated oven and bake for 15 to 20 minutes or until the cheese has started to brown nicely.
• Serve with pizza sauce or marinara sauce.

• 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.

Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, sugar and cinnamon; toss gently to mix. Your hands work well here as the biscuits tend to stick together.

Spoon mixture into lined muffin cups.

Bake for 20-25 minutes or until golden brown. Immediately remove from pan and cool.

For topping, in a small saucepan, heat brown sugar and cream to a boil over medium heat, stirring constantly. Remove from heat and beat in powdered sugar until smooth. Drizzle over biscuit cups.

• Melt butter in large skillet over medium heat.
• Trim fat on pork chops and then slice it at 1-inch intervals to prevent chops from curling as they cook. Pat pork chops with paper towels to remove excess moisture.
• Sprinkle well with lemon pepper seasoning on both sides. With a fork, repeatedly stick pork chops to propel seasoning into meat.
• Place in skillet with heated butter and cook until pork chops are done; do not overcook.
• Very easy and very good!

• 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.

• In a medium saucepan over medium high heat, combine peas, salt and water. Bring mixture to a boil. Reduce heat and stir in butter.
• In a small bowl, whisk together heavy cream, flour and sugar.
• Stir cream mixture into the peas. Cook over medium high heat until mixture has thickened and bubbles, about 5 minutes.
• Serve warm.

• 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.