Mom"s meatloaf

2 lbs. lean ground beef or 1 1/2 lbs. lean ground beef and 1/2 lb. ground pork
4 pieces of bread, cubed
1 can condensed milk
2 eggs
1 teas. season salt
1/2 tbsp. minced onion
1/4 teas. garlic powder
1/4 teas. pepper
1/8 teas. sage
1 c. grated sharp cheddar cheese

Combine bread, spices and milk and let soak for 15-20 minutes. beat mixture until smooth, add eggs and beat until creamy. Add remaining ingredients and for into a loaf in a 13 x 9 baking dish.
Bake 350 degrees 45-60 minutes or until cooked through.
**top with 3 bacon strips before cooking

Decadent Baked Chicken

1 c. sour cream
2 tbsp. lemon juice
6-8 boneless, skinless chicken breasts, cut in half
1 teas. salt
2 teas. paprika
1 teas. sage
2 teas. garlic powder
1 teas. white pepper
3 c. panko, or fine bread crumbs
1/2 c. butter, melted
***At least 6-8 hours before baking. Combine sour cream and lemon juice in bowl. Add chicken breast and coat to cover. Cover bowl and refrigerate until ready to bake.
When ready to bake:
Combine spices and bread crumbs in shallow bowl. Dip chicken (keeping sour cream mixture on chicken) and coat on both sides in bread crumb mixture. Arrange in 13 x 9 baking dish. Drizzle melted butter over chicken. Cover with foil and bake 325 degrees for 2 hours. Remove foil and bake an additional 30 minutes until golden brown

Smoky Gouda Cauliflower Soup

1 medium white onion, chopped
1/2 c. butter, split in half
1 large head Cauliflower, chopped
1/4 c. flour
2c. heavy cream
2 14 1/2 oz.  cans chicken broth
1 1/2 c. smoked gouda cheeses, grated
1/2 c. pepper jack cheese, grated
1/2 c. cheddar cheese, grated
1/2 teas. season salt
2 teas. dijon mustard
1 teas. yellow mustard
pinch cayenne pepper

In large pot, melt 1/4 c. butter and cook onions until translucent. Add broth, spices and cauliflower. Cook app. 25 minutes or until vegetables are tender. Puree mixture.
In separate pot, melt remaining butter, whisk in flour and cook until bubbly, remove from heat. stir in cream and cheeses. Pour milk mixture into cauliflower mixture's pot. Heat until cheese melts and soup thickens and constitutes.
Adjust spice to taste.

Favorite Amish Beef Pasta Casserole

• 1 1/2 lbs ground beef
•  1 lbs Italian sausage 
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 Tbs olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 32 oz jar spaghetti sauce
• 16 oz box elbow macaroni, cooked and drained 
• 1/2 cup butter
• 8 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1 1/4 cups cottage cheese
•  2 tbsp parsley
• 4 cups mozzarella cheese, grated
• Sauté onion and garlic in oil until translucent. Add meats and cook until brown and crumbly. Add spaghetti sauce. 
• In bowl combine cream cheese, sour cream, parsley and cottage cheese. 
• In 13 x 9 pan put 1/2 butter sliced along the bottom. Add 1/2 pasta. Top with 1/2 cheese mixture. Top with rest of pasta. Put remaining butter pars over pasta. Top with rest of cheese mixture. Pour meat sauce.
• Bake 350 degrees covered 30-40 minutes. 
• Top with mozzarella cheese. Return to oven and bake 10-15 more minutes 

Cucumber Tomato Salad

2 c. grape tomatoes, sliced, multi colored ones add a festive flair
2 english cucumbers, peeled and sliced
1 teas. basil, or fresh basil works nicely
1/4 c olive oil
2 tbsp. balsamic vinegar
1 teas. honey
salt and pepper to taste
Combine and refrigerate at least an hour before serving.

Andrew's Favorite Rootbeer Float Pie

by Kaley
1 8 oz cool whip
3/4 c. root beer
1/2 c. milk
1 pkg. instant vanilla pudding
1 graham cracker crust
cherries
Set aside 1/2 cool whip for garnish.
In large bowl, wisk root beer, milk, and pudding for 2 minutes. Fold in, 1/2 cool whip. Spread onto crust. Spread remaining cool whip on top. Freeze overnight. Top with cherries and serve.

Kaley's Pickle Dip

4 oz. cream cheese
16 oz. sour cream
dill pickles, diced small
dill seasoning to taste
parsley to taste
Combine, chill and serve with chips!