whipped chocolate frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed
Melt your chocolate chips if you haven’t already and set aside to cool. You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.
Makes enough to frost 24 cupcakes.
Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Slow cooker creamy herbed chicken stew

1 C baby carrots
Potato, cut into pieces
1/4 C chopped onion
1/4 C sliced celery
1/2 tsp dried thyme leaves
1/8 tsp salt
1/8 tsp pepper
chicken
3/4 C chicken broth
1/4 C whipping cream
2 TBS flour, cornstarch

Place carrots, potato, onion, and celery in crockpot.
Sprinkle 1/2 thyme, salt, pepper over veggies.  Place chicken on top and pour on broth.
Cover and cook low for 6-7 hours.  Remove chicken and veggies from slow cooker.  Mix whipping cream, flour and remaining thyme with liquid.  Cover and cook until thickened and pour over chicken and veggies.

Jello cheesecake

1 large pk lemon jello
2 pk cream cheese
Big tub of cool whip
3/4-1 C powdered sugar

Dissolve lemon jello in 1 cup of boiling water.  Put in 1 cup of ice cubes. Put in fridge.  Whip cream cheese.  Start putting in powdered sugar.  Blend until thickened.  Add jello and fold in whip cream. 

Turkey

Lemon
Orange
Onion
Butter
2 packets of Poultry herb mix (produce section)

Rinse and dry cavity
cut oranges, lemons, onions in half
Put in cavity with 1 packet of herb mix.  Salt and pepper everything

Mix 1 herb packet with stick of butter.  Rub all over bird (separate meat from skin)

Preheat oven 325.  Put Bird on rack with 2-3 cups of water in pan.  Put foil on top.  Roast for 2 hours.  Add 15 min/lb.

Baked pasta with Chicken sausage

1 T olive oil
1 medium red onion, chopped
4 cloves garlic
1 can (28 oz) crushed tomatoes with juice
1/2 t dried oregano
1/2 c heavy cream
1 pound rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, sliced
6 oz fontina (or mozzarella) cheese
1/4 c grated parmesan cheese

Bring a large pot of salted water to a boil.  Heat oil in a large skillet over medium heat.  Add onion, cook until translucent, about 3 minutes.  Stir in garlic.  Cook for another minute.  Stir in tomatoes and oregano.  Cook until tomatoes are falling apart, 10-15 minutes. Add cream; cook until warmed through, about 5 minutes.  Season sauce with salt and pepper.
Preheat oven 10 400.  Cook pasta in boiling water.  Add spinach.  Drain, and return contents to pot.  Add tomato sauce, sausage, and cubed fontina to pot; toss to coat.  Season with salt and pepper.  Divide between two baking dishes.  Top with grated fontina and parmesan.  Bake for 20-30 minutes. 

Peanut Butter rice krispie treats

1 C sugar
1 C karo syrup
Bring to a boil; then add
1 C peanut butter
5-6 cups rice krispies

Press into buttered 9x13 pan.  Melt 1/2 package butterscotch and 1/2 package chocolate chips in microwave (with chocolate chips on bottom)  Pour over top and allow to cool.

tomatoe sauce

2 small onions
2 stalks celery
2 red bell peppers
2 zucchinis
2 carrots

Heat large saucepan over medium heat.  Add a Tablespoon of olive oil followed by all of the veggies.  Add a large pinch of oregano and 2 bay leaves.  Cook for 20 minutes. 

1 butternut squash
4 cans (14.5 oz) tomatoes with juice
2 C water
pinch of sea salt
pepper

Bring to a boil and simmer for 30 minutes.  Let sauce cool, take out bay leaves and put in blender. 

grilled pork chops marinade

1/4 C lemon juice
1/2 C olive oil
1 t salt
fresh ground pepper
1/4 t fine herbs (tarragon, parsley and chives)
1 large garlic clove

Mix together marinade and pour over chops. 

Pork tenderloin marinade

(for 2-3 pork tenderloins)

1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
1/2 C red wine vinegar
1 1/2 T parsley
1/3 C lemon juice
2 cloves garlic, minced

Blend the above the marinade ingredients in a blender.  Pour over tenderloins and marinade for 3-4 hours. 

Sweet and Sour Meatballs

Sauce:
3/4 C sugar
3 T soy sauce
1/4 C white vinegar
1/2 C ketchup
2 T (heaping) cornstarch mixed with
1 C water
1 Lg green pepper sliced
1 med. onion thinly sliced
1 can pineapple w/juice

Meatballs
1-2 lb hamburger
5-10 ritz crackers
1 egg
season to taste

Mix hamburger, crackers, egg and seasonings in a bowl.  Form ping pong size meatballs and fry in oil until done. 
Mix sugar, soysauce, vinegar and ketchup in a medium to large saucepan and bring to a boil.  When meatballs are done frying, add to boiling sauce and add vegetables.  Cook until veggies are tender and sauce is thick.  Serve over rice.