Preheat oven to 400 degrees.
Combine all ingredients in a lightly greased casserole dish. Cover and bake for 20 minutes.
Heat milk and 3 T butter until butter is melted. Let it cool about 20 minutes.
Whisk together sugar, brown sugar, and cinnamon. Put 3 T of this mixture into a large mixing bowl; set the remaining mixture aside.
Whisk flour, yeast, and salt into the 3 T cinnamon sugar mixture.
Add egg yolks to the cooled milk, and then mix the liquid into the dry ingredients. Knead about 8 minutes and form the dough into a smooth ball. Let rise in a greased bowl, covered with plastic wrap, for 60 to 90 minutes (until doubled).
Grease a loaf pan. Pat the dough into an 18-by-7-inch rectangle. Brush dough with water and sprinkle with 1/2 c of the reserved cinnamon sugar, leaving a 2-inch border along one short end. Roll up into a log, ending with the border end and pinching the seam and ends closed. Place loaf seam-side-down in the greased pan.
Cover loaf pan loosely with greased plastic and let the loaf rise at room temperature for 30 to 45 minutes, until the dough is level with the top edge of the pan.
Heat the oven to 350 degrees.
Melt 1 T butter and brush on top of the loaf. Sprinkle with the remaining cinnamon sugar.
Bake for 45 to 55 minutes.
Allow bread to cool in the pan for 15 minutes, then remove and cool completely, about 2 hours.
Beat together the cream cheese, sour cream, green onion, dill, and salt, until fluffy.
Cover and chill for 1 to 24 hours.
If the dip is too thick after chilling, stir in 1-2 T milk.
Serve with vegetables, crackers, or chips.
Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Optional: Substitute maple sugar for the sugar and brown sugar. Source: https://www.tasteofhome.com/recipes/sugar-and-spice-pear-pie/
Mix cornmeal, flour, and spices.
Dip pork chops in milk, then coat with cornmeal mixture.
Cook in a shallow roasting pan at 425 degrees for 30 to 35 minutes.
Cut up and steam the potatoes.
Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl.
Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste.
Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.
Source: https://www.foodnetwork.com/recipes/loaded-baked-potato-salad-9871612?soc=itksocialsharedefault%7Cios%7Cp
Soak bread in 1/2 c milk.
Mix all ingredients, shape into balls, and brown in a Dutch oven.
Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.
Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.
Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.
Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Source: https://www.seriouseats.com/real-texas-chili-con-carne
Combine cookie crumbs and butter; mix well and press into pie plate.
Beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into crust. Cover and freeze 4 hours.
Remove 15 minutes before serving. Garnish with whipped topping and chocolate curls.
Gently stir together beans, soup, and cheese.
Bake at 350 degrees for 30 to 45 minutes.
Just before serving put onion rings over the top and bake a few minutes longer.