Cream Cheese Frosting
In a large bowl beat one 8-ounce package cream cheese, softened: 1/2 cup butter, softened; and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 1/2 to 6 cups powdered sugar to reach spreading consistency. (to make this a chocolate frosting, I melt some chocolate chips and then mix it in before adding the powered sugar)
German Chocolate Cake Frosting
Ingredients:
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Spinach Salad
1 pkg. baby spinach
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
Chex® Muddy Buddies®
Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
Chocolate Chip Cookies
Cream:
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
Potato Dish (A.K.A....Funeral Potatoes)
Ingredients:
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
Roadside Potatoes
Ingredients:
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
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