Tuesday, December 21, 2010

Gretchen's icing

1 cup minus 2T of powdered sugar
1/4 cup heavy whipping cream.
1/2 tsp vanilla

Beat until smooth and spreadable.

Source: Gretchen

Vanilla Buttercream Frosting

Prep: 5 min
Makes 16 servings, about 2 cups


3 cups powdered sugar
1/3 cup stick margarine or butter, softened (not vegetable oil spreads)
1 1/2 teaspoons vanilla
1 to 2 tbsps milk


1. Mix powdered sugar and margarine in medium bowl. Stir in vanilla and milk.
2. Beat until smooth and spreadable. Frosts one 13x9 inch cake or fills and frosts one 8- or 9-inch two layer cake.

Source: Betty Crocker

Mom's icing

2 egg whites beaten
1/4 Tsp. Cream of Tartar
Dash of salt
2 Tsp vanilla
3 Cups Powdered sugar

Stir eggs, cream of tartar and salt until stiff. Add vanilla then gradually beat in powdered sugar until peaks form.

Sugar Cut Out Cookies

8 cups of flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 2/3 cups of butter
4 cups sugar
4 eggs beaten
8 tbsp milk
2 tsp vanilla
2 tsp lemon extract

Sift flour, baking powder, baking soda and salt.
Cream butter and sugar in bowl.
Blend with sugar and butter and add dry ingredients.
Chill for 2 hours.
Roll to 1.8 in thick on floured board
Bake on ungreased pan at 375 degrees for 10-12 minutes.

Bill and Kathy

Sunday, December 19, 2010

Tortilla Roll Ups

2 8oz pkgs of cream cheese
2 4 oz cans chopped green chiles
1 4oz can chopped black olives
3 oz thin sliced deli meats
1 dozen flour tortillas

Directions: Cream together cream cheese, chiles and olives. Spread on tortilla, layer deli meat, roll tortilla and refridgerate for a couple hours. Slices into 1 inch pinwheels.

Source: Pam Lillibridge

Tuesday, December 14, 2010

Chicken Noodle Soup

1 rotisserie chicken
3 diced carrots
3-4 diced celery stalks
1 small yellow onion diced
7 tsp. chicken bouillon granules
9 cups of water
1 12 oz. bag of frozen peas prepared as instructed on package
4 tbsp. of butter
2 tsp. parsley
2 cups of uncooked egg noodles

Soften carrots, celery and onion in melted butter in large soup pot for 5-7 minutes until carrots are tender. Add water, chicken bouillon, shredded chicken, cooked peas and uncooked egg noodles. Bring to a boil and simmer until noodles are tender. Add parsley. Serve with crusty bread.

Source: Lisa

Sunday, November 14, 2010

Mick's Spaghetti Sauce

1 lbs. ground beef
1/4 yellow onion
2 cloves garlic
1/2 tsp. of oregano
1/2 tsp. of rosemary
1/2 tsp. of sweet basil
1 bay leaf
1 28oz. can of tomatoes
1 16 oz. can of tomato soup or sauce
1 16 oz. can tomato paste
Salt to taste

Brown beef, soften onion, combined remaining ingredients and simmer. Serve over pasta.

Notes: Mick will sometimes substitute the ground beef with chicken, which is also very delicious!

Source: Mick

Chili Variations

Bill's Ingredients:
2 lbs ground beef
5 16 oz. cans dark and regular kidney beans
X cans of diced tomatoes
3 cans of water
1 onion
1 bell pepper
2 cloves of garlic
5 tbsp. of chili powder
Salt and pepper to taste

Mick's Ingredients:
1 lbs. ground beef
2 16 oz. cans of dark kidney beans
1 28 oz. can of tomatoes
1 16 oz. can of tomato sauce
3 cans of water
1 onion
2 cloves of garlic
2 tbsp. chili powder
1/8 tsp. paprika
Salt and pepper to taste

My Ingredients:
1 lbs. ground beef
6 cans regular and dark red kidney beans
1 can 15 oz tomato sauce
2 large cans of diced tomatoes
1 large can of whole tomatoes
1 heaping tbsp. of chopped garlic
1 bell pepper chopped
1 yellow onion
5 tbsp. chili powder
Salt and pepper to taste

Cook onion, garlic and bell pepper in a small sauce pan to soften, while browning the beef in a large stew pot. Once the beef is browned combined all ingredients into stew pot and simmer on medium.

Top with shredded cheese or a dollop of sour cream.

The consistency of the three recipes vary. Bill and Lisa prefer a slightly more watered down version, while Mick's chili is generally thicker and less watery.

Source: Bill, Mick, Lisa

Cilantro Dip


1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
1 block Monterey Jack cheese, shredded
3.8 oz. can sliced black olives
7 oz. can diced green chiles
8 Roma tomatoes, diced
Good Seasons salad dressing packet and ingredients to prepare it
Make dressing from 1 envelope of Good Seasons Italian dressing packet.

Mix all ingredients together except cheese and dressing. Add cheese and dressing right before serving.

Notes: Katie brought it to a party we hosted for Josh and Anna before their departure to Shanghai. I'm posting it here so I don't misplace the recipe! This is super tasty.

Source: Katie H.

Audrey's Pumpkin Pie

Serves: 8

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) 100% canned pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9 inch (4-cup volume) deep-dish pie shell


Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. (I use premade pie crusts)

Bake in preheated 425 F. oven for 15 minutes. Reduce heat to 350 F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Do not freeze pie. It will cause the crust to separate from the filling.
1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it will taste a little different.

Source: Grandma Audrey