Whipped Butter Cream Frosting

 

I got this recipe from my friend Kamee.  This makes a delicious light frosting.  It originated from a blog called ‘Sweetapolita.’

Whipped Butter Cream Frosting

¼ cup whole milk (could add flavors to milk)

3 sticks plus 2 T unsalted butter softened out on counter cut into cubes

4 cups confectioner sugar

1 tsp vanilla extract

Pinch of salt

Whip butter with paddle attachment on number 4 speed

Add sugar, vanilla, salt and milk and mix on low speed for one minute then on number 4 speed for 6 minutes.  Frosting will be light, creamy and fluffy.  Tint with color.  Makes about 4 cups of frosting.

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Frozen Dessert

 

Frozen Dessert

This is one of my favorite desserts.

Crust:

  • 1 cup flour
  • 1 cube butter
  • 1 cup chopped pecans

Mix thoroughly and press into the bottom of a 9×13 pan.  Bake at 300 degrees for 15 to 20 min, then cool.

First Layer:

  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

Second Layer:

  • 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)
  • 2 1/2 cups cold milk

Beat for 2 minutes then spread on second layer.  Then spread on remaining cool whip and refrigerate for at least an hour before serving.

Judy’s (Roaster Pan) Beef Stew

I really like this recipe. It’s basically the same ingredients as the pot roast recipe in a crock pot that I have used forever but I love cooking it this way because I like having roasted potatoes and carrots.

I added extra cans of soup to this recipe but you don’t really need to unless you want more gravy.   I covered it up with foil and baked at low heat at 225 all day long.  Later in the evening when we sat down to eat, all the men in the family gobbled it up and went back for seconds.  I like that it made about 16 servings because I like to send food home with my parents.  Win/win every way you look at it.

Ingredients:

  • 10 large potatoes diced (I scrubbed the potatoes clean and left the skin on – I may have used 12; I lost count)
  • 2 bags of baby carrots, sliced in half  (I used one large bag with the larger size of ‘baby’ carrots; did not slice them)
  • 2 1/2 lbs stew meat, browned in oil in skillet (I bought the stew meat from Costco; they were large chunks)
  • 2 15-oz cans cream of mushroom soup (*I added 2 more cans because I had 3 lbs of meat)
  • 2 15-oz cans cream of celery soup
  • 2 envelopes of dry Lipton onion soup mix

Directions:

Put soup in roaster pan.  Add meat, carrots and potatoes.  Stir to cover the food.  Cover with foil and bake at 225 degrees for six hours or until stew meat is tender.  I ended up cooking mine about 8 hours.  I didn’t take the time to cut up the stew meat into smaller chunks beforehand but they were so tender and came apart easily with a fork.  This recipe serves 16.  You can halve the recipe and put it all in your crock pot and cook all day on low.  To thin the sauce, add beef broth to desired consistency.

 

Lemon Herb Mediterranean Chicken Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LEMON HERB MEDITERRANEAN CHICKEN SALAD

This serves 4 people.

Thanks to Sara for this incredible salad she made for us.  The flavors were amazing.  I have never had a better salad.  Ever.  We had it with a fruit salad and some cheddar biscuits.

Recipe and photo source: https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste
  • (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges, to serve

Instructions:

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour.

Make-Ahead Mashed Potatoes (Holiday)

Make-Ahead Mashed Potatoes

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“There is a magic in Christmas. Hearts are opened to a new measure of kindness. Love speaks with increased power. Tensions are eased…
“Of all things of heaven and earth of which we bear testimony, none is so important as our witness that Jesus, the Christmas child, condescended to come to earth from the realms of His Eternal Father, here to work among men as healer and teacher, our Great Exemplar. And further, and most important, He suffered on Calvary’s cross as an atoning sacrifice for all mankind.
“At this time of Christmas, this season when gifts are given, let us not forget that God gave His Son, and His Son gave His life, that each of us might have the gift of eternal life” –President Gordon B. Hinckley, “The Son of God.”

Make-Ahead Mashed Potatoes:

Serves 6-8

Ingredients:

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste

Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate.  Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) Make need to add a little more sour cream or milk to soften.  Makes 6-8 servings.  – ‘The Essential Mormon Cookbook.”

Nestles’ Chocolate Chip (Cookie) Pie

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This Nestles’ recipe is SUPER GOOD!  I think it’s easier to make than chocolate chip cookies because you can just put this cookie mixture into your crust and bake it all at once.

INGREDIENTS:

  • 1 unbaked 9-inch pie crust, homemade or store-bought
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C white granulated sugar
  • 1/2 C packed brown sugar
  • 3/4 C real butter, softened (1 1/2 sticks)
  • 1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
  • 1 C chopped pecans (Optional)
  • Vanilla ice cream, or sweetened whipped cream for serving
  • Optional: chocolate sauce drizzled on top

Preheat oven to 325° F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.   I think it tastes even better the next day.  Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream. –From Nestle.