Cheesy Ham and Hashbrowns

2 lb. bag of hashbrowns, thawed
1-2 cups ham, cut into small pieces (can use leftovers)
2 cans cheddar cheese soup, plus 1 can milk
1 c. shredded cheddar cheese

Preheat oven to 375°. Mix all ingredients together and bake for 45-60 minutes, or until potatoes are tender.

Chocolate Fondue

2 c. heavy cream
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. white chocolate chips

Heat cream in fondue pot at 200° until hot - add chips, stirring constantly until melted and smooth. Reduce heat to Warm.

Suggestions for dipping -

Strawberries
Pineapple
Bananas
Pound Cake
Brownies
Rice Krispie treats
Toasted coconut marshmallows
Regular marshmallows

Katelyn's Sugar Cookies/Buttercream Frosting

2 c. white sugar
1 c. butter
2 eggs
1 c. sour cream
1 tsp. vanilla or almond extract
1 tsp. baking powder
1 tsp. baking soda
4 1/2 c. flour
pinch of salt

Refrigerate overnight. Roll out dough and cut out shapes. Bake at 350° for 6-12 minutes, depending on how thick you roll them.

Frosting

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla or almond extract
4 c. powdered sugar
2 T. milk or water

Cream butter and shortening with electric mixer. Gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in icing will appear dry. Add milk or water, and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator when not in use. Stores up to 2 weeks. Rewhip before using. Makes 3 cups. (Double this for 1 cake mix)

Benihana Onion Soup

4 Cups canned chicken broth
2 Cups water
1 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 Teaspoon salt
1 Cup vegetable oil
1 Cup milk
1 Cup all-purpose flour
6 Medium mushrooms, thinly sliced
4 green onions, diced

Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half. Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.

As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices.

Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.

To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion.

Benihana Fried Rice

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onions, chopped
2/3 teaspoon carrots, chopped
2/3 teaspoon green onions, chopped
1/2 teaspoon sesame seeds
4 tablespoons garlic butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper
6 pinches salt (optional)



1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

Good Eats Hot Cocoa

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot waterCombine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Meatloaf

1 envelope onion soup mix
2 pounds ground beef
3/4 C bread crumbs
2 eggs
1/3 C ketchup
3/4 C water

Combine all ingredients in large bowl.

Bake 350°F for about one hour in 9x13 pan, or about 40 minutes in muffin tins for individual servings.