1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the softened butter, minced garlic, parsley, and salt until well combined.
3. Slice the French bread in half lengthwise and spread the garlic butter mixture evenly on both halves.
4. Place on a baking sheet and bake for 10-12 minutes, or until golden brown.
5. Slice and serve warm alongside the casserole.

2. Caesar Salad

Instructions:

1. In a large bowl, combine the chopped romaine lettuce and Caesar dressing. Toss to coat.
2. Add croutons and grated Parmesan cheese, tossing gently to combine.
3. Serve immediately with a sprinkle of freshly ground black pepper.

3. Caprese Salad

Instructions:

1. On a serving platter, alternate layers of tomato slices, mozzarella slices, and fresh basil leaves.
2. Drizzle with olive oil and balsamic glaze.
3. Season with salt and pepper to taste. Serve fresh.

4. Chocolate Chip Cookies

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the vanilla extract and eggs until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Stir in the chocolate chips.
6. Drop rounded tablespoons of dough onto ungreased baking sheets.
7. Bake for 9-11 minutes or until golden brown. Let cool on the baking sheets before transferring to wire racks.

5. Tiramisu

Instructions:

1. In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
2. In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy. Add the mascarpone cheese and mix until smooth.
3. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the mascarpone mixture.
4. Quickly dip each ladyfinger into the coffee mixture and layer them in a dish.
5. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
6. Cover and refrigerate for at least 4 hours or overnight. Dust with cocoa powder before serving.