Heat oven to 375ºF.
Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
Spoon into 9-inch square baking dish sprayed with cooking spray.
Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
Bake 20 min. or until heated through.
Preheat oven to 350°. Grease 9 x 13 baking pan and set aside. Next, combine sugar, butter and water in a large bowl; stir well.
Stir in eggs, one at a time and then add and stir in the vanilla.
In a separate bowl, combine flour, Nesquik, baking powder, and salt and then stir into sugar mixture. Stir in nuts and chocolate chips.
Spread into prepared pan. Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars and enjoy!
Prepare stuffing mix according to package directions, BUT do not let stand as directed. Spoon stuffing, crosswise, in center of a 9X13-inch pan, leaving space on both sides of stuffing to arrange chicken. Arrange chicken pieces on each side of stuffing, overlapping, if necessary. In a bowl, combine soup, milk and parsley. Pour over chicken. Cover with foil; bake at 400 degrees for 15 minutes. Uncover, bake for 10 minutes more or until chicken is no longer pink. Enjoy with some mashed potatoes and a nice toss salad. Easy & ono!
Cook and drain noodles. Saute frozen broccoli and carrots in butter. Cook 15 min or until done. Separate some noodles, toss vegetables with noodles. In sauce pan, melt 1/2 cup butter, add sour cream and heavy cream. Stir until well blended. Stir constantly on medium heat. Mix remaining noodles. Pour sauce over noodles. (Optional to add crab meat or ham in, at the end, when you mix in the remaining noodles.) ENJOY!
Wash taro, peel and cut up. Puncture with fork before placing in pot. Add water, cover boil. Reduce heat and simmer until soft (1hr.~) Mix all ingredients together. Shape into cakes, then dip or roll in flour or panko. Fry in hot oil until golden brown. Garnish with chopped parsley and slices of tomatoes. Enjoy!