This recipe is pretty much flawless as it is: familyfun.com

Ingredients
- 1 chilled bottle of Chardonnay (or other white wine)
- 2/3 cup white sugar
- 1 cup orange juice
- 1 sliced lemon
- 1 sliced lime
- 1/2 litre of ginger ale

1) Pour wine into pitcher and squeeze the juice wedges from the lemon and lime into the wine. Add cup of orange juice. Add sugar and stir until sugar had melted (and no longer visible). Chill until ready to serve, then add ginger ale just before serving.

(original recipe at http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx)

Ingredients
- 2 bags of cubed bread
- 1 package Johnsonville Sweet Basil Sausage
- 1 cup chopped onion
- 2-3 stalks chopped celery
- 2.5 teaspoons dried sage
- 1.5 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 1/3 cup fresh minced parsley
- 1 and a half Granny Smith Apple, cored and chopped
- 1 package of dried cranberries (Craisins)
- 3/4 cup beef stock
- 4 tablespoons unsalted butter, melted

1) Preheat oven to 350 degrees fahrenheit. Spread the bread cubes over a large baking sheet. Bake for 5-7 minutes in a preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2) In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme. Cook while stirring for a few minute to blend flavors and mix thoroughly.

3) Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley until thoroughly mixed. Spread evenly over a baking dish (I use 9×13), then drizzle with beef stock and melted butter. Cover with tin foil and bake at 350 degree fahrenheit for 40 minutes. Then, remove foil and bake uncovered for 15 minutes.

(original recipe at allrecipes.com)

Ingredients
- 1/2 cup flour
- 2 teaspoons garlic powder
- 2 teaspoons rosemary
- 2 tablespoons butter/margarine
- 1 tablespoon olive oil
- 1 tablespoon crushed peppercorns
- 2 cans of condensed cream of mushroom soup
- 1 package dry onion soup mix
- 1.5 cup beef broth
- 1 tablespoon worchestershire sauce
- 5 lbs rump roast (or other beef)

1) Mix flour, garlic powder, and rosemary in mixing bowl. Cover the roast in this mixture. Then brown in pan.

2) Heat and melt butter/margarine in saucepan/sautee pan/roasting pan, add olive oil (to prevent butter from burning). Brown roast on all sides in pan, then transfer into slow cooker.

3) Using the same saucepan/sautee pan/roasting pan, mix cream of mushroom soup, dry onion soup mix, beef broth, and worchestershire sauce. Stir and heat until well mixed. Pour mixture into slow cooker over roast until coated. Add crushed peppercorns evenly on top of roast.

4) Cook on high setting for 3 hours. Add any vegetables (I prefer baby carrots, green beans and potatoes) and cook on low for another 2 hours (or until ready to eat)

2 L apple juice
2 cups orange juice
1/3 cup lemon juice
5 cloves
1 tsp powdered cloves
1 tsp crushed cinnamon
4 cinnamon sticks

Bread ingredients
- 1/3 cup butter
- 1 cup white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 1 eight oz. container of sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinammon
- 1 dash nutmeg and ground cloves
- 1 1/2 teaspoons baking soda
- 2 1/4 cups all-purpose flour

Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon butter

1) Preheat the oven to 325 degrees F. In a large bowl, cream 1/3 cups butter and 1 cup sugar. Mix in eggs, mashed bananas, sour cream, vanilla, cinnamon, nutmeg and ground cloves. After it looks smooth-ish, mix in baking soda and powder - not too much - just until it starts to come together (when you divide it, it mixes it more) Divide into two loaf pans.

2) In a microwavable bowl, melt 1 tablespoon butter. Mix brown sugar, cinnamon and flour evenly into the melted butter. Spoon over the loaves.

3) Bake for 1 hour at 325 degrees F, until a toothpick inserted in centre comes out clean.