Meet Joann.
Preschool teacher. Wife. Cook (and baker.) Awesome RMHC volunteer.
Looking to give back to her community in a meaningful way, she connected with the Ronald McDonald House in Bismarck several years ago and offered her culinary expertise. Soon enough, she was cooking at the House on a weekly basis.
“I would always make dessert first so if any family was on their way in or out, they could enjoy a sweet treat,” says Joann. “I would be respectful of their feelings as to whether they wanted to talk, but found the smells in the kitchen and the offer of dessert first helped people relax a bit and soon enough we would be chatting and bonding.”
Recently, when Joann moved to Hershey and found herself just five minutes away from another Ronald McDonald House, there was no doubt in her mind where she would be cooking next.  
Lucky for us, she shared some of her recipes. Our advice, bake and eat the pudding brownies first.  
Pudding Brownies:
·         2 cups milk
·         3.4 ounce package of chocolate pudding
·         1 box devil’s food cake
·         6 ounces milk chocolate morsels
Preheat oven to 350 degrees.
On medium high heat, bring 2 cups of milk with chocolate pudding to a boil. Remove from heat. Add the box of devil's food cake; stir and pour into a greased 9x12 pan. Bake at 350 degrees for 25 minutes. Top with milk chocolate morsels while still warm.
Let cool completely, then cut pudding brownies into squares and top with cream or ice cream!

Tomato Basil Salad 
Makes four salads
·         One head of red leaf lettuce
·         1 tomato, thinly sliced
·         8 ounce package of fresh mozzarella, thinly sliced
·         8 leaves fresh basil
·         Olive oil
·         Salt and pepper
On four salad plates, arrange lettuce to cover each one.
Add sliced tomatoes, then mozzarella, then fresh basil. Drizzle with olive oil and season to taste with salt and pepper.
Chicken Subs
Makes 4 Sandwiches 
·         1 package chicken tenders (about 1 ½ pounds)
·         1 clove garlic, diced
·         ½ cup onion, diced
·         1 red pepper, chopped
·         ½ teaspoon fresh oregano, chopped
·         1 teaspoon fresh basil, chopped
·         1 teaspoon fresh parsley, chopped
·         Salt and pepper
·         14 ounce can diced tomatoes
·         1 tablespoon tomato paste
·         1 cup grated mozzarella
·         Olive oil
·         4 submarine style buns
In a medium pan, heat olive oil. Sauté the chicken tenders with chopped garlic, onion, and peppers. Add herbs and salt and pepper. Cover and simmer 20 minutes. Add tomato paste and chopped tomatoes. Stir, cover and simmer 30-45 minutes until everything is very tender.
Lightly toast buns. Open and fill with chicken and sauce. Top with grated mozzarella, sprinkle with additional fresh oregano and a bit of olive oil. Broil to melt cheese. Serve warm.