Easy Buttercream Frosting

2 lbs powedered sugar
1 cup Crisco
1/2 cup Milk
2 tsp flavoring (Mapaline, Vanilla)
Pinch of Salt

Beat with mixer until fluffy

Smoothie Drink

Two cups water, or one cup water and one cup of ice.
Twho handfuls of spinach, one handful of strawberries and one of frozen bananas or

OOBleck!

1 box Corn Starch
Water

Start with 2 cups corn starch and add 1 cup water. If it is too runny add more corn starch, if it's to dry add more water.

Goulash

1 pkg. macaroni
1 lb. ground beef
1 sm. onion, chopped
1 lg. can tomatoes
1 lg. can tomato sauce
1 (6 oz.) can tomato paste

Boil macaroni as directed on package and drain. Meanwhile, brown beef and onion until tender. Add the remaining ingredients. Mix with macaroni and serve.

Buttercream Frosting-Quick Cooking

1 cup butter softened
8 cups powdered sugar
2 tsp vanilla extract
1/2 to 3/4 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

For Chocolate Frosting:
Substitute 1/2 cup baking cocoa for 1/2 cup of the powdered sugar

Fluffy White Frosting

• 1-1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 tsp cream of tarter
• 1 tsp vanilla extract

1. In a heavy saucepan combine sugar, egg whites, water and cream of tartar.
2. With a portable mixer, beat mixture on low speed for 1 minute.
3. Continue beating onl ow speed over low heat until frosting about 8-10 minutes.
4. Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.

Baked Cinnamon French Toast

• 12 slices cinnamon bread divided
• 1/4 cup butter softened
• 9 eggs
• 1 quart milk
• 2 cups whipping cream
• 1 cup sugar
• 4-1/2 tsp vanilla extract

Directions:

1. Line the bottom of a greased 13x9 baking dish with six slices of bread. Butter remaining bread; place with butter side up over bread in pan.
2. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well.
3. Pour over bread; let stand for 15 minutes.
4. Place the dish in a larger baking pan. Pour boiling water into larger pan to the depth of 1 in.
5. Bake, uncovered, at 375 for 40 minutes or until a knife insereted near the center comes out clean.
6. let stand for 10 minutes before serving. Top with whipped cream if you like.

Country Brunch Skillet

• 6 bacon strips
• 6 cups frozen cubed hash brown potatoes
• 3/4 cup chopped green pepper
• 1/2 cup cup chopped onion
• 1 tsp salt
• 1/4 tsp pepper
• 6 eggs
• 1/2 cup shredded cheddar cheese

Directions:

1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside.
2. Drain, reserving 2 TBS of drippings.
3. Add potatoes, green pepper, onion, salt and pepper to left over bacon drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes.
4. Make siz wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Reducing Ingredients

Original Amount:Half of recipe: One-third of recipe

1 cup:1/2cup:1/3 cup:
3/4 cup: 6 TBS: 1/4 cup
2/3 cup: 1/3 cup: 3 TBS + 1-1/2 tsp
1/2 cup: 1/4 cup:/2 TBS + 2 tsp
1/3 cup: 2 TBS +2 tsp: 1 TBS+2-1/4 tsp
1/4 cup: 2 TBS: 1 TBS+ 1 tsp
1 TBS: 1-1/2: 1 tsp
1 tsp: 1/2 tsp: 1/4 tsp
1/2 tsp: 1/4 tsp: 1/8 tsp
1/4 tsp: 1/8 tsp: dash

Recommended Storage Times

Bacon, ham, hot dogs, lunch meats or sausage: 1-2 months

Casseroles, cooked meet, gravy, poultry, soups or stews: 2-3 months

Uncooked ground meat, uncooked poultry giblets: 3-4 months

Chops, steaks, or uncooked roasts: 4-12 months

Uncooked poultry parts: 9 months

Uncooked wild game: 8-12 months

Egg substitutes or egg whites, uncooked while poultry: 12 months

Grilled Club Sandwiches

• 4 tsp mayonnaise
• 4 tsp barbecue sauce
• 4 slices French bread
• 2/3 cup shredded cheddar cheese
• 4 thin slices deli ham
• 4 slices tomato
• 4 thin slices deli turkey
• 2 TBS butter, softened

Directions:

1. Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread.
2. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese.
3. Top with remaining bread. Spread out side of sandwiches with butter.
4. In a skillet, toast sandwhiches over medium heat until bread is lightly browned on both sides.

Meat Loaf Supper

• 1 egg
• 2 TBS milk
• 3/4 cup soft bread crumbs
• 1/2 tsp salt
• 1/2 tsp dried minced onion
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/8 tsp pepper
• 2 thin slices deli ham
• 1/2 cup shredded cheddar cheese
• 2 medium red potatoes, cut into chunks
• 2 medium carrots, halved and cut into chunks

Directions:

1. In a bowl, combine the egg and milk. Stir in the bread crumbs, salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well
2. On a piece of heavy-duty foil, pat beef mixture onto a 9-1/2in.x6-1/2in rectangle. Top with ham and cheese.
3. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling.
4. Seal seam and ends
5. Place in a 11inx7inx2in baking dish coated with PAM.
6. Arrange potatoes and carrots around meat loaf. Bake uncovered at 350 for 30 minutes.
7. Turn potatoes and carrots. Bake 15-20 minutes longer or until meat thermometer reads 160 and veggies are tender.

Nacho Chicken Casserole

• 1 cup cubed cooked chicken
• 3/4 cup crushed nacho tortilla chips
• 2/3 cup condensed cream of chick soup
• 1/2 cup sliced mushrooms
• 1/4 cup sour cream
• 2 TBS 2% milk
• 1 TBS chopped green chilies
• 1/2 tsp chopped jalapeno pepper
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese

Directions:

1. In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture.
2. Transfer to a 1-qt baking dish coated with nonstick cooking spray.
3. Sprinkle with remaining cheeses.
4. Bake uncovered at 350 for 25-30 minutes or until cheese is bubbly.

Twice-Baked Sweet Potatoes

• 2 large sweet potatoes
• 2 TBS reduced-fat butter
• 2 TBS brown sugar
• 2/3 cup cubed fully cooked lean ham
• 2/3 cup cheese

Directions:

1. Prick sweet potatoes with a fork; microwave on high for 4-5 minutes or until tender.
2. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
3. In a bowl, mash the pulp with butter.
4. Stir in brown sugar, cheese and ham.
5. Spoon into potato shells.
6. Place on baking sheet. Broil 4-6 inches from heat for 3/5 minutes or until browned and heated through.

Breakfast Burritos

• 1/4 pound bulk pork sausage
• 1/2 cup cooked diced peeled potatoes
• 2 TBS chopped onion
• 4 tsp canned chopped green chilies
• Dash of pepper
• 2 eggs, lightly beaten
• 1/2 cup shredded cheese
• 2 flour tortillas (warmed)

Directions:

1. Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
2. In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper.
3. Return sausage to the pan and add eggs; cook and stir until eggs are completely set.
4. Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides and roll up.

Fast Fajita Pitas

• 1/2 medium onion, sliced
• 1/2 medium sweet red or green pepper, julienned
• 1-1/2 tsp fajita seasoning
• 1 TBS olive oil
• 2 slices deli roast beef, julienned
• 2 slices Monterey Jack cheese
• 4 lettuce leaves
• 2 pita breads, halved and warmed
• 1/2 medium tomato, diced
• 2 TBS salsa, optional
• 2 TBS ranch dressing

Directions:

1. In a skillet, saute the onion, red pepper and fajita seasoning in oil until veggies are just tender.
2. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
3. Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato.
4. Serve with salsa and ranch dressing

Chicken Marinara

• 2 boneless skinless chicken breast halves
• 1 pk (3oz) cream cheese, softened
• 1 envelope garlic herb soup mix, divided
• 1/3 cup water
• 1 TBS olive oil
• 3 oz uncooked angel hair pasta
• 1-1/2 cups marinara sauce or spaghetti sauce (warmed)
• 1/4 to 1/2 cup shredded mozzarella cheese

Directions:

1. Cut a pocket in each chicken breast half, leaving meat attached on one side.
2. In a small mixing bowl, beat cream cheese and 2 TSP soup mix until blended. Stuff into chicken pockets; secure with tooth picks. Place in an 8 in square baking dish coated with PAM.
3. Combine the water, oil and remaining soup mix; pour over chicken.
4. Bake uncovered at 375 for 25-30 minutes or until juices run clear.
5. Cook Pasta according to package directions; drain. Divide pasta between to small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.

Spinach turkey Wraps

• 1/4 cups spreadable chive and onion cream cheese
• 2 flour tortillas (8in)
• 1/4 tsp garlic powder
• 2 cups loosely packed fresh baby spinach
• 5 oz thinly sliced deli turkey
• 1/2 to 1 cup shredded Monterey Jack cheese
• 3/4 cup julienned sweet red pepper
• 1/4 cup chopped green onions
• 2 TBS prepared ranch salad dressing

Directions:

1. Spread 2 TBS of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions.
2. Top with remaining spinach. Drizzle with dressing.
3. Roll up tightly; wrap in plastic wrap. Refrigerate until serving.

Zesty Lemon Red Potatoes

• 2 medium red potatoes, cut into 1/2 inch cubes
• 1 tsp minced fresh parsley
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp grated lemon peel
• 1/4 teaspoon salt
• 1/8 tsp pepper

Directions:

1. Place potatoes in a saucepan and cover with water. Bring to boil; cook until tender.
2. Combine the remaining ingredients in a mixing bowl.
3. Drain potatoes; add lemon mixture and toss to coat.

Scalloped Potatoes with Ham

• 2 tsp butter
• 2 tsp flour
• 1/8 tsp alt
• 1/8 tsp pepper
• Dash Cajun seasoning
• 1/2 cup 2% milk
• 1-1/2 tsp sherry or chicken broth
• 1 tsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• 1 medium potato, peeled and thinly sliced
• 1 cup cubed fully cooked ham
• 1/4 cup thinly sliced onion

Directions:

1. In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
2. Place half of the potato slices in a 1-qt baking dish coated with non stick cooking spray. Layer with ham, onion and half of the white sauce. Repeat layers. cover and bake at 350 for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Strip Steaks

• 2 beef strip steaks (8oz each)
• 1 garlic clove, halved
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 TBS butter
• 1/4 cup sherry or beef broth
• 1/4 tsp Worcestershire sauce
• 2 TBS chopped green onion

Directions:

1. Rub steaks with garlic and sprinkle with salt and pepper; set aside.
2. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Add the steaks and cook over medium heat for 3/7 minutes on each side or until the meat reaches desired doneness.

Parmesan Basil Spaghetti

• 3 oz uncooked thin spaghetti
• 1 TBS olive oil
• 1 TBS lemon juice
• 2 TBS minced fresh basil or 1 tsp dried basil
• 1/8 teaspoon salt
• Dash of pepper
• 1/3 cup shredded Parmesan cheese

Directions:

1. Cook spaghetti according to package directions.
2. In a small custard cup, combine oil and lemon juice. Microwave on high for 20 seconds.
3. Stir in the basil, salt and pepper.
4. Drain spaghetti and place in a serving bowl.
5. Add basil mixture; toss to coat. Sprinkle with parmesan chees.

Veggie-Stuffed Twice-Baked Potato Boats

Ingredients:

Serves 4

• 4 well-cleaned potatoes
• 2 Tbsp. olive oil
• 1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
• 1 tsp. Italian herb seasoning
• 1/2 cup frozen broccoli florets
• 1/2 cup shelled frozen peas , thawed
• 1/2 cup sliced frozen carrots , thawed
• 1/2 cup chopped tomatoes
• 2 Tbsp. chopped olives
• Kosher salt and freshly ground black pepper to taste
• 2 slices turkey bacon , cooked until crispy and crumbled

Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."

In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.

Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Baked Nacho's

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Nita's Cinnamon Rolls

• 3 cups milk
• 1 cube margarine
• 3/4 cups sugar and 1 TBS sugar
• 4 TBS Yeast
• 4 tsp salt
• 4 eggs
• cinnamon
• 10 cups flour

1. Scald and cool milk
2. Add Yeast into 1 cup warm water with 1 TBS sugar so it starts to foam.
3. Mix 3/4 cups sugar, 4 tsp salt, 4 beaten eggs.
4. Add milk to sugar mixture, then sift in 10 cups flour.
5. Let raise for 1 hour.
6. Roll out 1/2" thick then spread 1 cup melted butter. Sprinkle cinnamon and sugar all over it. Then roll into a tight long roll. Take thread and cut 1" thick all the way down and place in greased pan.
7. Let raise for 15 minutes, bake @ 350 for 15 minutes.

Frosting:
Brown 1/2 cup butter and 1 tsp vanilla. Remove from heat. Add 2 cups powdered sugar and just enough milk. Beat and spread on rolls while warm. Eat and enjoy. (Add powdered sugar until it's the consistancy you like)

Best Carmel Popcorn

• 2 bags popped pop corn (take kernels out)
• 1/4 cup margarine
• 1 cup brown sugar
• 1 cup light Karo syrup
• 1 cup sweetened condensed milk

1. In a pan put: margarine, brown sugar and Karo syrup. Stir occasionally and boil for about 5 minutes.

2. Add one cup sweetened condensed milk. Stir and cook for 3-5 minutes on stove.

3. Pour over popcorn. Once on popcorn you can layout on wax paper until it cools down. Then make into balls and put saran wrap around it.

(For Carmel Popcorn like Cox Honeyland: add honey, salt, cream, almonds)

CHEWY CARAMEL POPCORN BALLS

Easy Carmel popcorn balls

• 1/2 of 14 oz. pkg. vanilla caramels
• 1 tbsp. water
• 2 tsp. butter
• 7 c. popped popcorn

Combine caramels, water and butter in 4 cups liquid measuring cup. Microwave 1 1/2 minutes. Stir until smooth. Cook popcorn in microwave oven then pour melted caramel over popcorn; mix well. Then shape into balls.

Honey Tip

Honey cooking tips

To bake with Honey
Use Cox's pure raw honey for up to half of the sugar in the recipe
For each cup of honey used: reduce the liquid by 1/2 cup
Add 1/2 teaspoon baking soda
Reduce oven temperature by 25 degrees

To cook with honey

For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.
1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)

White Cake Mix (Cake, cupcakes)

• 2 1/2 cups flour
• 1 2/3 cups sugar
• 1 1/4 cup milk
• 2/3 cup crisco
• 1 tsp salt
• 3 1/2 tsp baking powder
• 1 tsp vanilla
• 3 eggs

1. Measure into mixing bowl: flour, sugar, milk, crisco and salt. Beat with mixer on medium speed for 2 minutes.

2. Stir in baking powder, then add milk, vanilla and eggs.

3. Mix on medium speed for 2 minutes then pour into pan.

4. Bake @ 375 for 30-35 minutes.

Mix in a pan Chocolate Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 TBS vinager
• Dash of salt
• 1 tsp baking soda
• 1/2 tsp red food coloring
• 12 TBS olive oil
• 5 tsp cocoa powder
• 1 cup water
• 1/2 tsp vanilla

Directions:

1. Sift flour, sugar and cocoa into a 9x13 pan. Make two holes (not clear to the bottom) in mixture.


2. In one hold put vinager and food coloring, in second hole put olive oil.

3. Sprinkle salt all over

4. Add 1 tsp soda to vinager

5. Mix water and vanilla and pour over all of mixture, stir DON'T BEAT until smooth.

6. Bake @ 350 for 25-30 minutes.

Frosting:

• 1 stick margarine
• 6 TBS milk
• 1 tsp vanilla
• 4 tsp cocoa powder
• 1 box powdered sugar

1. Melt and boil margarine, milk, vanilla and cocoa.

2. Remove from stove and add powdered sugar. Mix well and spread on cake while hot.

Nita's Brownies and Icing

• 2 cups flour
• 2 cups sugar
• 1 stick margarine
• 4 TBS cocoa
• 1/2 cup shorting
• 1 cup cold water
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• 3 eggs

Directions:

1. Sift flour with sugar into a large bowl.

2. On stove, melt margarine and cocoa, shorting, and cold water. Bring to boil and pour over flour and sugar. Mix well with beaters and add buttermilk, baking soda, vanilla, salt, and beaten eggs.

3. Mix well pour onto greased cookie sheet (it should be pretty runny). Bake at 400 for 20 minutes.

Icing:

• 1 stick margarine
  
• 3-4 TBSP cocoa
• 5 TBSP milk
• 1 tsp vanilla
• 1 box powdered sugar

Directions:

1. 5 minutes before brownies are done, combine in pan and bring to boil: margarine, cocoa and milk.

2. As soon as it starts to boil take off heat and add vanilla, and powdered sugar.

3. Spread over brownies when removed from oven. Cool before cutting.

Rich, Fudgy Brownies

• 1 cup unsalted butter
• 2/3 cup flour
• 2 cups sugar
• 4 eggs (at room temp)
• 1/2 tsp vanilla extract
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

1. Melt butter in medium size sauce pan over medium heat. Remove pan from heat whisk in sugar, followed by eggs and vanilla.

2. Stir in flour, cocoa, baking powder, and salt, starting slowly to keep ingredients from flying out of pan.

3. Stir until batter is smooth and uniform, about 1 minute. Spread batter into prepared baking ban (add little bit of melted butter and flour so it doesn't stick), fill pan evenly.

4. Bake until toothpick comes out with a few moist clumps clinging to it (about 40 minutes)

5. Let brownies cool completely in pan on rack. Cut into squares serve and ENJOY!