Chocolate ButterCream Frosting

• 1/4 Cup Shortening
• 3/4 stick of butter
• 1/2 cup of cocoa (plus more if desired)
• 1/2 tsp vanilla
• 2 cups powdered sugar
• 3-4 tbsp milk
• 1/2 tsp imitation butter flavor (optional – but I Love it)

In a large bowl, mix the shortening and the butter.

until blended and smooth.

add the cocoa and vanilla and mix until well blended…

add the milk and gradually beat in the powdered sugar with the mixer, and then smooth out with a spatula, being sure to scrape the sides of the bowl.
 

This recipe makes enough to ice 12 cupcakes, with about 1/2 left over for the kids to enjoy.  Can be stored in the refrigerator with a lid, for up to a week. 

*this is ez spreadable icing!  For a more firmer icing, add more powdered sugar.

Wangy Chicken Teriyaki

This is one of my favorite “gotta lick the sauce off my fingers” recipes, and it’s SUPER easy!

• 4 tbsp brown sugar (by tbsp I mean HEAPING. lol)
• 6 tbsp soy sauce (not heaping, obviously.)
• 2tbsp oil (I have used olive and Wesson, Wesson tasted better)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts

Combine everything except the chicken in a bowl and whisk it up real good.  Make sure to get all the “clumps” out of the brown sugar.

Cut the chicken into strips and dump them in the “mix”.  Cover with plastic wrap, stick it in the fridge and let it set up for a couple of hours.

Preheat the BROILER in your over.  This is the top burner thingy in there.  Put your oven “rack” on the highest position in there to get your chicken closest to the burner unit.

Dump your refrigerated mess into a  jelly roll pan or a cookie sheet that has deep sides on it.   Broil the chicken for 3 or 4 minutes, until the meat looks WHITE and then flip it over and broil the other side.  Serve HOT. 

I keep a little of the ‘sauce” as a dip for mine but no one else in the house likes to do that.  Hey, Im sauc-ay… what can I say?   LOL…

ENJOY!

Sauerbraten

This is one of those dishes that is great hot and fresh and AMAZING as a leftover!

• 1 2-3 lb roast (chuck or round)
• 1/4 cup flour
• 3/4 cup water
• 1 tbsp olive oil
• 2 medium onions (quartered)
• 1/2 cup red wine vinegar
• 1/8 tsp ground cloves
• 1 bay leaf
• 1/8 tsp allspice
• 3 tbsp brown sugar
• 1/2 tsp black pepper

Heat the oil in a large pot.  While its warming, toss the meat in the flour until its good and covered.    Once the oil is HOT, sear the meat until brown on all sides.

Add the water and onions, lower the heat to med-high, cover , and cook for about an hour.  Remove from heat after the first hour and SLICE.

Place the the remainder of ingredients into the pot and top with the meat.  Cover, and return to the heat.  Put the pan on MED-HIGH to get it to simmer, and then lower it to low-high.  Let it “stew” in its juices for about an hour and half.  It will be done when the slices are tender when poked with a fork. 

*Keep an eye on the liquid, if it starts to cook away, lower your heat a little and add up to 1/2 cup…  You want to keep at least an inch of juice in there, so “fingertip” deep is the goal.

This meat is so good and tender and twangy!  I love mine served on a garlic toasted hoagie half with provolone! 

ENJOY!

Mashed Tater Cakes

Love love LOVE me some tater cakes!

• 2 cups left over mashed potatoes
• 1 egg
• 1/2 cup shredded cheddar
• butter or oil for frying

Combine taters, egg, and cheese in a mixing bowl.

Heat oil/butter over medium-high heat.  Drop cake batter by heaping spoonful into the pan and flatten out with spatula.  Cook 3-4 minutes until golden and then flip and brown the other side. 

Remove from pan and gobble them up! YUM!

ENJOY!

Big Boy Breakfast Bake

• 6 med potatoes, peeled and cubed
• 1 tsp garlic salt
• 4-6 green onions, chopped
• 2 tbsp butter
• 2 egg yolks
• 3/4 cup milk
• 2 tbsp parsley flakes
• 1 tbsp chives
• 1 tsp
• 1/2 cup shredded mozzarella
• 2 Smoked Sausages, sliced and quartered
• 2 tbsp grated parmesan

Boil the potatoes until tender, and then mash.  Mix in the onions, garlic, milk, butter, eggs, pepper, and nutmeg.  Beat until nice and fluffy.  Stir in the parsley, sausage, and cheeses.   Grease up a 2 qt baking dish, and spoon in the mixture.  Sprinkle with thyme and chives and bake uncovered at 400 for 30-40 minutes (until golden brown). 

Enjoy!

Italian Herbed Chicken Penne

• 1 can SWANSON brand Chicken Broth with Italian Herbs
• 1 tbsp Olive Oil
• 6-8 sundried tomatoes (roasted tomatoes work too!)
• 1 lb boneless chicken breasts (cut into strips)
• 1 tbsp flour (all purpose)
• 1 cup spinach (chopped) {1/2 small box of frozen works!}
• 4 cups whole wheat penne (cooked n drained) {I love Healthy Harvest}
• 1/4 cup shredded parmesan

Microwave broth and tomatoes for 2 minutes, let stand while doing the rest of the steps.

Heat your oil and large deep skillet, and brown the chicken strips. 

Sprinkle in the flour and mix it up to make a thick rue.  Add the tomatoes and broth and stir.  As you stir the flour will thin out and make a “sauce”.  Cook until mixture begins to boil.  Add the spinach and pasta and toss to coat.  Sprinkle with cheese, remove from heat and cover and let set for about 5 minutes.  This lets the sauce absorb into the penne and the cheese to melt.

*If you cant find Swanson Italian Herbed Broth, get the regular broth and then a bottle of the Italian Herb seasonings from McCormick’s.  Add about 2 tsp per can of broth.  :)

 

ENJOY!