Chocolate Cream Cheese Icing

4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk (I left this out so that it was stiffer)


Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Emily's Cranberry Sauce

Emily's Cranberry Sauce

1 1/2 to 3 cups sugar (depending on how sweet you want it)
2/3 cup water
3 tsp. orange juice concentrate
1/2 tsp. dry mustard
1 bag of cranberries

Bring to a boil in a large saucepan - stirring until cranberries start to pop and sauce thickens to desired consistency. (When it cools it will thicken a little more)

*Also great over vanilla ice cream!

Hot Fudge Topping

Hot Fudge Topping

1 cup sugar
¼ cup flour
2 Tbsp. cocoa
1 can canned milk
½ cube butter

Cook until thick. Can add nuts.