Chocolate Fudge Frosting

Ingredients

• 1/2 cup butter
• 3 (1 ounce) squares unsweetened chocolate
• 1 pound confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2-3/4 cup milk

Directions

1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. If needed, add remaining milk, a little at a time, until desired consistency is achieved.
2. Let stand until spreadable (frosting will thicken as it cools.)

Chicken Casserole

Ingredients

• 5 Tbsp. butter
• 2 c. chicken broth
• 1 (12 oz.) package cubed stuffing
• 3 chicken breasts
• Olive oil
• Salt and pepper to taste
• 2 (10.5 oz.) cans cream of celery soup
• 1 c. milk
• 1 c. fresh breadcrumbs
• 3/4 c. parmesean cheese, grated
• 3/4 c. pecans, finely minced

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a large saucepan over medium-high heat. Add broth and bring to a boil. Once the broth is boiling, remove from heat and mix in stuffing cubes. Set aside.
3. Place chicken in a baking dish. Drizzle oil over chicken and season with salt and pepper. Bake in oven for 20 minutes, or until chicken is no longer pink, but still moist. Cut chicken into 1-inch cubes and set aside.
4. In a large mixing bowl, mix together the cream of celery soup and milk. Set aside.
5. To make topping, mix together fresh breadcrumbs, parmesean cheese, and minced pecans.
6. In a 13x9-inch baking dish, layer: stuffing at the bottom of the pan, chicken on the top, and the cream of celery soup poured evenly across the top of the entire casserole. Sprinkle the breadcrumb mixture on top.
7. Bake casserole in preheated oven for 30 minutes, or until topping is browned.

Meatloaf

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 teaspoons cider vinegar
• 2 large eggs
• 1/2 cup milk, plus extra as needed
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Tabasco
• 2 pounds ground beef
• 2/3 cup crushed saltine crackers or 1 1/3 cups fresh breadcrumbs
• 1/3 cup minced fresh parsley

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.
3. Meanwhile, mix together the ketchup, brown sugar, and cider vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire , salt, pepper, and Tabasco together.
4. Mix the ground beef, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn't stick to the bowl. (If the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks.)
5. Place the meat mixture in a 9x5-inch loaf pan. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes in the preheated oven.
6. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

Whipped Cream Frosting

Ingredients

• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/8 teaspoon unflavored gelatin (optional, for stabilizing)

Directions

1. Combine the sugar, vanilla, cream, and gelatin (if desired) in a large, cold mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium-high speed. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Lasagna

Ingredients

• 1 (32 oz.) container ricotta cheese
• 2-3 Tbsp. Italian seasoning
• 1 egg
• 1 (24 oz.) jar pasta sauce
• 2 cups chicken sausage, cooked and cut up (Note: You can also use broccoli or another vegetable for a vegetarian lasagna)
• 12 no-boil lasagna noodles
• 1 (8 oz.) package shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine ricotta cheese, Italian seasoning and egg; mix together with a wooden spoon until fully incorporated.
3. Meanwhile, in another bowl, mix together the pasta sauce and chicken sausage (or broccoli).
4. In a 13x9-inch baking dish, spoon just enough of the sauce (about 1/5 of the mixture) just so it evenly and fully covers the bottom of the pan. On top of the sauce, place 3 of the lasagna noodles side-by-side, so that they are not overlapping. Spread 1/3 of the ricotta cheese mixture over the lasagna noodles, making sure that the ends are completely covered (otherwise the noodles will dry out and burn). 
5. Spoon 1/4 of the remaining sauce over the cheese mixture, layer 2 more lasagna noodles, and another 1/3 of the remaining ricotta cheese. Repeat once more. Then, spoon half of what is left of the sauce over the remaining ricotta cheese, and layer the last 3 lasagna noodles (there should be 4 layers in total now). On top of the lasagna noodles, completely cover with the last of the sauce. Sprinkle entire lasagna with the shredded mozzarella.
6. Bake lasagna in preheated oven for 1 hour, or until mozzarella is golden and the lasagna noodles are soft.
7. Let sit for 30 minutes before serving.

Key Lime Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk**
• 1/2 cup sour cream
• 3/4 cup key lime juice (or juice from another type of lime, if desired)
• 1 tablespoon grated lime zest

**(Note: 3 CUPS, NOT 3 CANS!)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, whisk together the condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust
3. Bake in preheated oven for 6 to 8 minutes, or until tiny pinhole bubble burst on the surface of pie. Do not brown! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Macaroni Salad

Ingredients

• 1 lb. macaroni OR rotini pasta
• 2 celery stalks, chopped finely
• 1 pepper, cubed
• 1/2 cup finely chopped onion
• 1-2 dill pickles, cut into small pieces
• 1 cup cubed imitation crab (optional)
• 3 Tablespoons Italian salad dressing
• 2 Tablespoons spicy brown mustard
• 2 Tbsp. sweet pickle relish
• Mayonnaise
• Salt and pepper to taste

Directions

1. Cook pasta according to package directions. Drain and cool.
2. In a large mixing bowl, mix together chopped celery, pepper, onion, pickle, and imitation crab, if desired. Add the Italian dressing, mustard, pickle relish, cooled pasta, and enough mayonnaise to evenly and completely coat the salad . Season with salt and pepper.
3. Refrigerate for at least 1 hour. Serve.

Potato Salad

Ingredients

• 10 medium potatoes, peeled and cut into 1 inch cubes
• 2-3 celery stalks, chopped finely
• 3/4 cup finely chopped onion
• 3-4 Tablespoons spicy brown mustard
• 1/4-1/3 cup Italian dressing
• Mayonnaise
• Salt and pepper to taste

Directions

1. Put potatoes in a large pot and fill with water until potatoes are completely covered. Bring to a boil on medium-high heat, lower heat to medium and boil until potatoes are cooked thoroughly, about 10 minutes. Drain and cool.
2. In a large mixing bowl, toss together cooled potatoes, chopped celery and onion. Add mustard, Italian dressing, and enough mayonnaise to evenly and completely coat the potatoes. Season with salt and pepper.
3. Refrigerate for at least 1 hour and serve.

Fluffy French Toast

Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• Pinch of salt
• 3 eggs
• 3/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 10-12 thick slices bread

Directions

1. Measure the flour into a cake or pie pan. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Soft Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.