Kalleen Kidd's Chocolate Frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 T unsweetened cocoa powder
1 cup milk
1 cup butter, softened
1 cup semisweet chocolate chips, melted

1. Melt chocolate chips and set aside to cool, but still soft and stir-able.

2. In a small sauce pan, whisk together sugar, flour, cocoa and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the fridge or freezer.

3. Beat butter, add chocolate mixture, until fluffy, about a minute. Finally add melted chocolate and beat again until well combined and fluffy.

Kalleen Kidd's Delicious and Moist Chocolate Cake

1 package devil's food cake mix (Duncan Hines)
1 1/3 cup water
1/2 cup sour cream
2 large eggs
1/4 cup chocolate instant pudding powder

Mix all ingredients for 3 minutes on high. Bake at 325 until tests done.

Kalleen Kidd's Buttercream Frosting {chocolate or coconut frosting}

Mix 1 cup butter with 2 pounds of fresher powdered sugar, 2 tsp of vanilla and enough cream to get your desired consistency. The amount of cream varies by how soft your butter is. Add it very slowly.

*Milk can be used but cream whips and tastes better.
*Using a cup or two less powdered sugar can make a better tasting frosting.

*This can be made into coconut frosting by substituting coconut extract to taste in place of vanilla
*This can be made into chocolate frosting by omitting the vanilla, adding a bit less powdered sugar and adding cocoa to taste.

Kalleen Kidd's Delicious and Moist White Cake {or coconut cake}

1 (18 oz) white cake mix (Better Crocker)

1 cup flour

1 cup sugar

3/4 t salt

1 1/3 cups water

2 T vegetable oil

1 t vanilla

1 cup sour cream

4 large egg whites

Mix cake mix, flour, sugar and salt in mixer. In separate container combine water, oil and egg whites. With mixer running, alternate pouring in water mixture with sour cream until fully incorporated. Pour into greased or lined pans. Lightly tap pans on counter to bring air bubbles to top. Bake at 325 degrees for cakes and 350 for cupcakes until tests done (likely 30 minutes or more but check regularly).

*This can be made into a coconut cake by replacing coconut extract for vanilla. Use the coconut buttercream frosting and press coconut flakes all over cake.

Quick and Easy Parmesan Rolls {via Our Best Bites}

Ingredients

• 1 stick (1/2 cup) butter
• 4-5 cloves garlic, minced or pressed
• 2 teaspoons Italian seasoning
• 1/2 cup grated Parmesan cheese (fresh or canned)
• 20 rise and bake frozen rolls (like Rhodes)

Instructions

• 1
  Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.
• 2
  Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese.
• 3
  Place the dough in a 9x13" pan and allow to rise until doubled (follow the package directions).
• 4
  Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don't count on people being able to stop after 1 roll...

Favorite Chicken Fajitas

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Easy French Dip Sandwiches {via Cincy Shopper}

1 lb thin sliced Deli Roast Beef
1 Onion thinly sliced
32 oz Beef Broth
3 tbsp butter
1 1/2 tbsp Flour
1 tsp minced Garlic
2 tbsp Worcestershire
1/2 tsp Salt
1 tsp Black Pepper
4 Hoagie Rolls
8 slices Provolone Cheese

Melt butter in a large skillet over medium heat.
Add sliced onions, garlic and 1/2 tsp Black Pepper and sautee until tender.
Remove onions from skillet, leaving remaining butter in pan. Set onions aside.
Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a paste,
Add Worcestershire and remaining broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Split rolls and toast lightly.
Add beef to pan and allow to warm for 5 minutes.
Place beef on bottoms of rolls.
Top each with sauteed onions.
Cover each with 2 slices of cheese.
Place in oven for several minutes to melt cheese.
Place tops on each sandwich and plate.
Fill ramekins/small bowls with juice from skillet and serve with sandwiches.