Parmesan Risotto

• 3 to 4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
• 1/2 teaspoon kosher salt
• 1/4 tablespoon freshly ground black pepper
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving

1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
   
2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes.
3. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes.
4. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
5. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.
6. Serve immediately, topping with additional Parmesan.

Mashed Potato Casserole

• 8-10 medium potatoes, peeled and cooked
• 1 pkg cream cheese, softened
• 1 stick butter, softened
• 8 oz sour cream
• 1 tsp salt
• 1 tsp pepper

Cook the potatoes (I boil and drain). Put all ingredients into your a mixer (or bowl with hand mixer) and mix until fully blended and creamy. Spread into a 9x18 greased baking dish. Bake at 350 F for 30-40 minutes. Or mash with a hand masher if you like it a little lumpy like I do! (If you do it this way soften the cream cheese and butter first, it'll make it easier to blend together.)

Buffalo Chicken Dip

• 2 cups of cooked chicken, shredded
• 2 blocks of cream cheese, softened
  
• 1 cup of shredded cheddar cheese
• 3/4 cup of Frank's Red Hot Sauce
• 1 cup of Ranch dressing

Bake in oven at 350 degrees for 30 mins. Serve with tortilla chips and celery.

Easy Taco Dip

• 16 oz of sour cream
• shredded lettuce
• diced tomatoes (1 or 2)
• 1 packet of taco seasoning
• shredded cheddar cheese
• Pinto beans (optional)
  

Mix taco seasoning & sourcream together, and spread a layer on bottom of 9x13 pan.

Add a layer of tomatoes. Add a layer of lettuce. Cover it all with shredded cheese.

Great with Tostitos Scoops b/c they hold a lot!

Cheesy Potato Casserole

• 1 lg. bag frozen hash browns
• 1 onion, diced
• 1 can cream of chicken soup
• 2 sticks butter, melted
• 10 oz. sour cream
• 12 oz. grated cheddar cheese
• Corn flakes
• Salt & pepper

1. Put potatoes in the bottom of a 9"x13" pan.
2. Mix onion, soup, 1 stick melted butter, sour cream and cheese. Spread on top of potatoes. Put a layer of corn flakes on top of mixture. Drizzle remaining butter on top.
3. Bake at 350 degrees for 30 minutes.

Pumpkin Chili

• 1 onion, diced
  
• 1 lb. ground beef
• 1 cup canned pumpkin
• 1 bottle chili sauce
• 1 28-oz can diced tomatoes
  
• 1 can drained kidney beans
• 1-2 tbsp chili powder
• 1 1/2 tsp salt
• 1 tsp. pumpkin pie spice (or more to taste)

1. In large pot, cook ground beef and onion (I also add green pepper chopped, but that's optional) until beef is browned.

2. Add all other ingredients and mix well.

3. Cover and simmer about 1 hour, stirring frequently.

Fluffy Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 2/3 c. sugar
• 2 tsp pumpkin pie spice
  
• 2 eggs
• 1 (15 ounce) can of pumpkin
• 1 ready made crust

1. Beat cream cheese on medium until fluffy. Add sugar and spice, beat till combined.
2. Add eggs, one at a time. Mix until just combined. Stir in pumpkin.
3. Pour into crust. Bake at 350 for 35-40 minutes, or until center is almost set. Cool one hour, store in the fridge.

Yum! Enjoy!