Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

Cool potatoes; slip the peels off.

Mash potatoes with eggs, milk, vanilla and melted butter. Put mixture into a lightly buttered 2-quart baking dish.

For topping, combine remaining ingredients; sprinkle over the sweet potato mixture.

Bake at 350° for 20-25 minutes.

• In a large bowl, combine broccoli, cauliflower, onion, bacon, and dried cranberries.
• In a small bowl, whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate at least 2 hours before serving.
• Stir in sunflower seeds just before serving.

• In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
• Stir in melted butter until all is moistened.
• Press into an ungreased 13x9 baking dish.

• In a large mixing bowl, beat the cream cheese until smooth.
• Beat in a sugar and eggs until fluffy.
• Pour over the crust and bake at 350 degrees for 20 minutes or until set.
• Allow to cool.

• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.
• Cook and stir over low heat 10-12 minutes or until mixture thickens.
• Remove from heat.
• In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.
• Over low heat, stir the gelatin until it is dissolved completely.
• Stir in the pumpkin mixture, allow to cool.
• Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.
• Fold into the pumpkin mixture.
• Pour pumpkin mixture over the cream cheese layer.
• Top with a layer of whipped cream topping.
• Refrigerate for at least 4 hours or until completely set.

Cut in pie shaped wedges.

Add broccoli stems and rice to broth and boil until the rice is almost cooked through, approximately 15 minutes.

Add milk and broccoli flowers. Cook until the broccoli is tender.

Blend the entire mixture in a blender until it is smooth. Season with salt and pepper to taste.

Cream butter and sugars beating until light and fluffy.

Add egg and vanilla, then stir in pumpkin.

Gradually add in dry ingredients.

Last, stir in butterscotch chips.

For each cookie drop by spoonfuls onto a cookie sheet.

Bake about 10-12 minutes at 350 degrees F, until cookies lightly browned.

Remove and cool on racks.

• Preheat the oven to 350 degrees F.
• Combine the soup and sour cream together in a bowl; set aside.
• Melt the butter in a saucepan; add the onion and chili powder. Cook until the onions are tender and slightly browned.
• Add the turkey, chilies, and 2 tbsp. of the soup mixture to the saucepan.
• Grease the baking dish and then add 1/2 cup of the soup mixture; spread over the bottom of the dish.
• Spread the turkey mixture down the center of each of the tortillas. Divide out mixture evenly between the eight tortillas.
• Roll the mixture up in the tortilla and place them seam side down in the baking dish.
• Pour the remaining soup mixture over the tortillas in the baking dish. Sprinkle with cheese.
• Place in preheated oven and bake for 25 to 30 minutes or until mixture is bubbling.

• Husk and rinse the tomatillos to remove the sticky covering. Heat a heavy skillet. Cut tomatillos in half and place in skillet, cut side down, until they begin to char a bit ( you can skip this step if time is short, but it does add a nice flavor).
• Put tomatillos in food processor and pulse a few times. Add remaining ingredients and pulse to a coarse puree. Taste to see if more salt, sugar or jalapeno is needed. (If adding jalapeno at this point, chop fairly fine before adding to processor.)
• Serve at once or refrigerate for later use.

• Preheat oven to 350 degrees F.
• Mix all ingredients together in a large bowl, until well blended.
• Pour into a casserole dish and bake at 350 degrees for 45 minutes or until center is firm.

• Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
• Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
• Sprinkle the sugar and cinnamon over the buttered tortilla.
• Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
• Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
• Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
• Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

Stir in cheese, mustard, salt and pepper; cool slightly.

Flatten each biscuit into a 4-inch circle. Place 8 biscuits on baking sheets. Top with meat mixture.

Using a sharp knife, cut out faces from the remaining biscuit circles. Place over the meat mixture and pinch edges to seal. Use the scraps to form stems.

Bake at 350 degrees F for 10-15 minutes.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions.
• Bake for 30 minutes at 350 degrees.
• Remove from the oven and top with the remaining cheese and onions; bake for an additional 5 minutes or until fried onion rings are lightly browned.

If using crescent rolls, unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face."

On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13-17 minutes or until dough is light golden brown and hot dogs are hot.

With mustard, draw features on "face".

Melt butter in a large heavy sauce pan over medium-high heat. Slowly wisk in flour until smooth; cook; whisking for 2 minutes.

Gradually wisk in milk, black and red pepper. Cook, whisking constantly for 15 minutes or until thick and bubbly; remove from heat.

Stir in shredded cheddar, parmesan and 1/2 cheese product, until smooth. Stir macaroni into cheese mixture and pour into a lightly greased 11x17 baking dish. Sprinkle evenly with remaining cheese product.

Bake at 350 degrees for 30-35 minutes, or until lightly browned. Let stand for 5 minutes.

• Crush Oreos in food processor or by hand. Do not crush too fine, a few chunks are good. If crushed to fine the pudding becomes too mushy. Set crushed Oreos aside.
• Whisk the buttermilk and pudding mix together in a bowl until smooth and thickened.
• Reserve 1/3 cup of the crushed Oreos and set aside. Mix the remaining Oreos in with the pudding mixture; stir just until evenly mixed.
• Fold in Cool Whip. Stir just until evenly mixed. Do not over stir.
• Pour the pudding into the bucket. Sprinkle the reserved crushed Oreos the top to look like dirt.
• Stick the gummy worms into the pudding so it looks like the worms are coming out of the dirt.
• Cover and refrigerate until chilled.

• In a large skillet, brown the ground beef and sausage over medium-high heat. When no longer pink, drain.
• Add onions and mushrooms to the ground beef and cook for 5 minutes more.
• Add the pasta sauce and simmer for 10 minutes. Salt and pepper as needed. Allow to cool 10 minutes so the dough will not melt when putting the sandwich together.
• Preheat oven to 350 degrees.
• While meat mixture cools, roll out each dough into approximately 12x5 rectangles onto parchment paper. Place one rectangle onto baking sheet, including the paper.
• Fill with meat mixture, leaving a 1-inch border. Carefully place remaining dough rectangle on the top. Seal the edges and fold under. Make several slits in the top of the dough to allow steam to escape.
• Bake for 15-20 minutes, until golden brown. May sprinkle with parmesan cheese during the last 5 minutes of baking.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• Fill tall glass with ice. Add cherry juice.
• Top with cola and garnish with a Maraschino cherry.

Place half of the soup mixture into the bottom of a slow cooker. Top with cube steak. Pour remaining soup mixture on top.

Cook on low for 8 hours.

To thicken the gravy, you could combine 1/4 cup cold water with 2 Tablespoons cornstarch. Add to the sauce the last 1/2 hour of cooking.

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.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.