Cocoa Butter Cream Icing

4¼ cups powdered sugar
⅔ cup cocoa
dash of salt
½ cup butter, softened
1 teaspoon vanilla6 to 8 tablespoons milk

Sift powdered sugar, cocoa and salt and set aside. In a mixing bowl, beat butter and vanilla. Alternate adding sifted ingredients and milk to butter mixing well between each addition until you reach the desired consistency.

Devilishly Chocolate Cake

Oven 350°
Serves 12-16

1⅓ cups water
¾ cup cocoa
1¾ cups sugar
½ cup butter, softened
1 teaspoon vanilla
2 eggs
¼ teaspoon salt
1½ teaspoon baking soda
2¼ cups flour

Grease and lightly flour two 8-in round pans; cut a round piece of waxed paper to fit the bottom of each pan, place it into the greased pan and grease the waxed paper as well. In a small saucepan boil the water. Add the cocoa and mix well. Remove from heat and set aside. In a mixing bowl, cream the sugar, butter and vanilla until fluffy. Add the eggs one at a time, mixing well between each egg. Pour in about half of the cocoa mixture and, scraping the sides of the bowl, mix thoroughly. Add salt and soda and mix. Add flour and mix well. Add the last of the cocoa mixture and mix until just combined. Pour the batter into the pans. Bake at 350° for 35 to 40 minutes. Cool on rack. Ice with Cocoa Butter Cream Icing.

Baked Salmon

Oven 375°
Serves 2

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Denise's Favorite Chocolate Chip Cookies

These cookies have a good flavor and remain puffy and chewy after cooling. Summer, I think I've found the perfect chocolate chip cookie recipe, finally!

Oven 375°
Makes 3 to 4 dozen

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
about 3 cups of flour
1 cup semi-sweet chocolate chips

Cream the butter and sugars until well-blended. Add eggs and vanilla and mix well. Add salt and soda and begin adding flour. After adding two cups of flour, add in increments of 1/4 to 1/2 cup until dough is no longer sticky and crumbs begin to form in the bottom of the bowl. The dough should not stick to your fingers. Add the chocolate chips and mix only until they are dispersed throughout the dough. Bake on a greased cookie sheet at 375° for 9 to 11 minutes. Remove from oven just as the edges begin to look golden. Leave on cookie sheet for 10 minutes to allow them to finish baking and to set. Remove to wire racks and cook completely.

Creamy Chicken Noodle Soup

Serves 8

8 cups chicken broth
6 1/2 cups uncooked wide egg noodles
2 10 3/4-oz. condensed cream of chicken soup
3 cups cubed, cooked chicken
1 cup sour cream
dried parsley

Boil noodles in the broth until tender. DO NOT DRAIN. Lower heat to medium and add soup and chicken. Heat through (about five to 10 minutes). Remove from heat and stir in sour cream. Garnish each bowl with parsley when served.

Cheesy Biscuits

Oven 425°
Makes 12

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cream of tartar
3 cups flour
1/2 cup butter
2 eggs
1 cup sour cream
1/2 cup milk
1 cup shredded sharp cheddar cheese
shredded Parmesan cheese

Combine baking powder, baking soda, salt, cream of tartar and flour in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs, sour cream, milk and cheese and mix thoroughly. Drop biscuits onto an ungreased cookie sheet apportioning dough to make 12 biscuits. Sprinkle with shredded Parmesan cheese. Bake at 425° for 12 to 14 minutes or until golden brown

Zesty Italian Chicken

Serves 4 to 6

4 to 6 boneless, skinless chicken breasts
1 16-oz. bottle Italian dressing
1/4 cup Parmesan cheese

Place chicken in bottom of slow cooker and pour dressing over chicken. Sprinkle cheese on top. Cover and cook on High for 4 hours or on Low for 8 hours or until chicken is tender but not dry. Serve over cooked rice along with extra sauce from the chicken.