In a small mixing bowl, combine cherry pie filling, applesauce, and almond extract. Stir to incorporate the ingredients.

In a cereal bowl, combine the butter, flour, oats, and brown sugar. Stir with a fork to incorporate the ingredients, then use your fingers to make sure the butter is in small, coated pieces.

Spoon the applesauce-cherry mixture into 7 oz. oven-proof ramekins, evenly dividing the sauce. Top with the crumble mixture. 

Place the ramekins on a baking sheet in a pre-heated 350 degree F oven. Bake for 25 minutes, or until the top is browned and the sauce is bubbly. Serve warm or cold. Refrigerate any leftovers.

Defrost spinach and pearl onions. Let spinach drain in a strainer, then squeeze out excess water.

In a 10 inch saute pan, melt butter over medium heat. Stir in flour to create a roux, then add milk. Stir with a whisk until creamy and smooth. Add seasonings, continuing to stir until mixture begins to bubble. Lower heat, continuing to stir until the sauce thickens. 

Add the drained spinach and pearl onions to the white sauce, Stir to incorporate. Cook on medium heat for about 5 minutes, stirring occasionally. Taste to adjust seasonings to your palate. 

Serve warm. Refrigerate any leftovers.

In a medium bowl, using electric mixer, whip egg whites and cream of tartar. Slowly add Splenda, a few tablespoons at a time. Continue whipping for 5 minutes. Mixture will be shiny and peaks will form when you raise the beaters.

Place a piece of parchment on a baking sheet, and spoon about 1/4 cup of the meringue into 8 piles. Using the back of a spoon, make indents in the center of each pile.

Bake for 90 minutes in a preheated 250 degree F oven. Then, turn off oven, letting the meringue cups dry in the warm oven for another hour. Place on counter rack to finish cooling. 

When ready to serve dessert, fill center of the meringue cup with cherry pie filling and a dollop of Cool Whip.

Cook the spaghetti in a pot of boiling salted water according to the package directions. In the last 2 minutes of cooking, add the green beans. When done, remove from heat and drain.

In a 10-inch saute pan, warm the olive oil, then add the cooked and drained spaghetti and green beans. Mix to coat with the oil, then add the dried minced onion, salt, pepper, and Parmesan.

Open and drain a can of tuna, adding it to the spaghetti and green bean mixture. Stir to incorporate ingredients. Cook on medium-low heat for 5 minutes. Serve while warm. Refrigerate leftovers.

In a pot of salted boiling water, cook the bag of rice for 8 minutes. Remove and drain. Then add the cabbage leaves to the boiling water to wilt them for about 3 minutes. Remove and drain. Preheat oven to 350 degrees F.

In a mixing bowl, combine egg, chopped onion, and bell pepper, salt, pepper, and parsley flakes. Add chicken breast and cooked rice. Mix well.

Cover the bottom of a casserole baking dish with a layer of pasta sauce. Cut each cabbage leaf in half, along center vein. Add a scoop of the chicken mixture to the center of a 1/2 cabbage leaf and roll. Fasten with a tooth pick and place in the sauce.

Cover the first layer of cabbage rolls with a little more sauce, then add the next layer. Pour remaining pasta sauce over the top and cover with the glass casserole dish lid. (I used a large Corning Ware casserole dish with glass lid.)

Bake at 350 degrees F for 1 hour. Remove from heat and sprinkle mozzarella cheese if you want. Serve warm.  Refrigerate any leftovers.

Peel and de-vein raw shrimp. Remove tails. Butterfly shrimp by cutting along the outside curve partially through. Open the shrimp to flatten and place on an ungreased glass baking dish.

In a small bowl, combine the egg, mayonnaise, lemon juice, pickle juice, parsley, and bay seasoning. Stir in the crabmeat.

Place 1 tablespoonful of the mixture over each shrimp. Sprinkle with Parmesan cheese and Paprika.

Bake at 350 degrees F for 12 minutes. Serve warm. Refrigerate any leftovers.

In a mixing bowl, scramble the egg, then add the meat, salt, pepper, onion, and parsley. Mix well to incorporate all of the spices, then add the bread crumbs. Using your hands, thoroughly incorporate the bread crumbs into the meat.

Preheat the oven to 350 degrees F.  Roll the meat mixture into 1″ balls and place in an ungreased baking dish. Bake the meatballs for 40 minutes or until thoroughly cooked.

When the meatballs are done, drain the excess fat, then place them in a sauce pot with the sweet and sour sauce. Cook over medium heat until the flavors infuse, then keep them warm on low heat.

Transfer the meatballs to a serving platter and place a toothpick in each one. Serve warm.

In a small mixing bowl, add each of the ingredients. Stir to incorporate well.

Store in the refrigerator.

Defrost the shrimp overnight in the refrigerator or by running cold water over them. Remove the shells and tails.

Place the shrimp in a non-stick saute pan and add the sweet and sour sauce and pepper. Cook over medium heat, turning the shrimp in the sauce, for about 5 minutes.

Remove the cooked shrimp to a platter, add a toothpick for serving, and sprinkle with sesame seeds. Serve warm or cold. Store in the refrigerator.

Bake the potato about 50 minutes at 350 degrees F. When cool enough to handle, slice the potato in half, lengthwise. Scoop out the inside into a mixing bowl, leaving about 1/4″ of potato along the peel.

With an electric mixer, beat the inside of the potato with the minced garlic, salt and pepper, and yogurt. Do not overbeat, but it should be the consistency of mashed potatoes.

Spoon the mashed potatoes back into the skin. Sprinkle with Parmesan cheese and parsley, and return to the oven to bake for 10 more minutes. Serve warm.