Chocolate Raspberry Ice Cream Cake

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Chocolate Marshmallow Fondue

Ingredients:
2 cups (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 jar (7 oz.) marshmallow fluff
1/2 cup milk
1 tsp. vanilla
Pineapple or banana chunks, angel food or pound cake, strawberries, mini Rice Krispy Treat squares

Directions:
In a microwave or heavy saucepan, heat the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit and/or cake.

Pear Sangria

Ingredients:
2 bottles sauvignon blanc
3 cups white peach cranberry juice
2 Tbsp. fresh squeezed lime juice
2 sliced pears
1 pint raspberries or blackberries (or combination)

Directions:
Combine all ingredients and let sit overnight before serving.

Cheesy, Spinachy, Sundried Tomatoey Pasta Bake

Ingredients:
7 oz. whole wheat penne pasta
1 lb. ground beef
1/2 yellow onion, chopped
2 garl5ic cloves, chopped
2 1/2 cups frozen spinach (actually 2-3 handfuls)
5 oz. sundried tomatoes, chopped
2/3 can black olives, chopped
2-3 Tbsp. white wine vinegar (a few splashes)
30 oz. spaghetti sauce (I used 2/3 of a large jar of Tomato/Garlic/Onion Chunky Ragu)
1/4 block cream cheese
1/3 cup grated Parmesan cheese
4 string cheese, cut up (Yes, I said string cheese!)
1 cup mozzarella, shredded

Directions:
Heat oven to 450 degrees. Boil pasta according to package directions; drain. In a large skillet, brown ground beef with onions and garlic. Drain any extra grease from the meat and add spinach, sundried tomatoes, olives, white wine vinegar, spaghetti sauce, and cream cheese. Stir until cream cheese is melted. Add Parmesan, string cheese, and pasta; mix all together, and put into a medium baking dish. Cover with tin foil, and bake for 20 minutes. Uncover pasta and sprinkle shredded mozzarella over the top. Turn oven down to 375 degrees, and bake uncovered for 10-15 minutes or until bubbly and the cheese is melted.

Steak with Alfredo Sauce and Mushrooms

Ingredients:
Steak and seasoning of your choice
1/2 cup butter
1/2 cup cream or half & half
3/4 cup grated Parmesan cheese
salt and pepper
1/2 lb. sliced mushrooms
olive oil

Directions:
Season and grill steaks according to your preference. Heat butter and cream in a large skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low and add Parmesan cheese and salt and pepper to taste. Remove from heat. Saute mushrooms quickly in olive oil. Serve steak topped with mushrooms and spoonfuls of alfredo sauce.

Sour Cream Dipping Sauce

Ingredients:
1/3 cup sour cream
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. celery salt

Directions:
Mix all ingredients well. Use to accompany steak, or use as a spread for a roast beef sandwich.

Zesty Chicken Enchiladas

Ingredients:
1 Tbsp. canola oil
1 lb. tomatillos, peeled and chopped
1 Vidalia onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 tsp. ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 medium rotisserie chicken, meat shredded
1 14.5 oz. can diced tomatoes, drained
8 oz. Monterey Jack cheese, shredded
8 medium flour tortillas

Directions:
Heat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add tomatillos, onion, poblano pepper, garlic, cumin, and 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp. each of the salt and pepper.
Spread 1 cup of the remaining sauce in a 9 x 13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with the remaining sauce and cheese. Bake until it begins to brown, 15-20 minutes.