Easy Never Forgotten Guacamole

Affogato

Crafting the perfect affogato is more than meets the eye. In fact, there's more science to the dessert than most would care to acknowledge. Using gelato boosts the incredible flavor, and gives a velvety, silky smoothness ice cream just doesn't have. This is because gelato has a lower fat content, less air, and is served at a different temperature than ice cream. Translation: if you use ice cream you'll end up with something less than perfect as the hot espresso will cause the ice cream to melt faster.

Easy Slow Cooker Lasagna Soup

This slow cooker lasagna soup has all the flavors you love from lasagna, thrown together in a slow cooker without all the work and cleanup. I like to add 1/2 pound of Italian sausage to this but it is not necessary.

Grandma Carlson's Turkey Pot Pie

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Cold Gazpacho

There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.

Sheboygan Grilled Brats

Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.