• Combine first five ingredients on stove. Once butter is melted, turn off heat.
• Cut rolls in half, place on large sheet of foil and spread butter mixture evenly on both halves of rolls.
• Layer meat and cheese on one side of rolls and top with other half.
• Wrap rolls in foil and bake at 400 for 10-15 minutes, until heated through.
• Carefully remove from oven, uncover and cut rolls completely for easy handling. (I like to use a large serrated bread knife for cutting them.)
• Enjoy!

• Toss fruit with flour to coat, then with sugar.
• Combing topping ingredients well and spread evenly over fruit mixture.
• Bake at 350 for 45 minutes.

• Preheat oven to 350.
• Saute onion, celery and garlic in some butter (additional to 3 tbsp listed) until soft. About 5 minutes.
• Pour stuffing mix, egg, veggie mix and chicken broth into greased casserole dish and mix well. Drizzle melted butter over top.
• Cook 30 minutes covered with foil. Uncover and bake another 10 minutes to brown top. Watch it so it doesn't burn.
• Enjoy!

Filling

• With mixer, mix all ingredients together well and pour into casserole dish.

Topping

• Mix together well and sprinkle over the top of potatoes. Bake 30 minutes at 325 degrees.

• Mix German chocolate with ½ cup boiling water, set aside. Cream sugar & butter until smooth. Add egg yolks to mixture. Add soda and salt to sifted flour. Begin adding flour and buttermilk alternately to butter mixture, starting and ending with flour. Then add German chocolate mixture. Beat egg whites and fold into cake batter. Bake at 350 for 30 minutes. Use 3, 9” cake pans greased and floured. 

Frosting

• Melt sugar, milk and butter together in saucepan over medium high heat until begins to thicken. Add egg yolks and stir until thick and light brown. (10-15 minutes). Take off heat, add vanilla, coconut and pecans. Stir and cool before putting on cool cake layers. 

• Combine eggs and half and half. 
• Add cooked sausage, 1 cup cheese and tater tots.
• Pour into greased casserole dish and top with remaining cheese.
• Cook at 350 for 30-45 minutes until bubbly around edges and slightly brown. 
• To make ahead, follow all directions up until cooking and refrigerate. 

• Pre-heat oven to 375. Brush pie crust with egg yolk (or whites) and bake for 5 minutes.
• Remove from oven, combine cranberry sauce, apples, nutmeg, and cornstarch and spread in pre-baked pie crust.
• Mix flour, melted butter, pecans and sprinkle over top of pie filling.
• Bake for 30 minutes or until bubbly around edges.
• Top with whipped cream or vanilla ice cream and serve hot. 

• Cook sweet potatoes until tender. (Boil, bake or microwave).
• Peel and mash.
• Blend mashed sweet potatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
• Soften two pillsbury pie crusts (or make homemade if that suits you!)
• Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll out to 3 ½” (with a rolling pin…or glass.)
• Place 2 tbsp filling in middle of each circle.
• Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, then crimp edges with a fork.
• Fry or Bake:
• Fry in 350 vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
• Bake in 425 degree oven 12-15 min or until light golden brown.
• Serve warm alone or with vanilla ice cream.

• Blend all ingredients into a ball (or two), roll in pecans and chill. Serve with crackers (like ritz, if you want to be *fancy* like me. )

• Pre-Heat oven to 350 degrees
• Boil potatoes until fork tender, drain and peel
• Mix all ingredients in stand mixer (or with hand-mixer)
• Pour into pie crusts
• Bake for 55-60 minutes until firm
• Top with whipped cream