Gretchen's icing

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

Directions:
Beat until smooth and spreadable.

Source: Gretchen

Vanilla Buttercream Frosting

Prep: 5 min
Makes 16 servings, about 2 cups

Ingredients:

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

Directions:

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

Ingredients:
2 egg whites beaten
1/4 Tsp. Cream of Tartar
Dash of salt
2 Tsp vanilla

3 Cups Powdered sugar

Directions:

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

Sugar Cut Out Cookies

Ingredients
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

Directions
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.

Source: Bill and Kathy

Tortilla Roll Ups

Ingredients:
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

Chicken Noodle Soup

Ingredients:
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

Directions:
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

Breakfast Eggs

Mick's Spaghetti Sauce

Ingredients:

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

Directions:

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

Directions:

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.

Notes:

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

Ingredients:

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.

Directions:
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

Ingredients:

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

Directions:

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.

Notes:

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