favorite frosting

I made this frosting last week and it is definitely my favorite frosting EVER!
I used regular vanilla, because I was coloring the frosting blue, but I will definitely try clear vanilla, Mexican vanilla, and maybe some other flavors -like orange on lemon cupcakes or something. I'll try to keep you posted on how these work!

1 1/2 cups heavy whipping cream, whipped very stiff- just before the butter stage
Hint: Chill the mixer and beaters in the freezer for 15-20 minutes before mixing to help the cream hold up

Mix separately:
8 oz cream cheese
1 3/4 c powdered sugar
1 tsp vanilla
1/8 tsp salt

When cream cheese mixture is well mixed and creamy, fold into the whipped cream. if using color add it at this point. Use paste frosting, or add a bit more sugar if using drops as this is a very lightweight frosting. It can now be spread, or I put it into a gallon size freezer bag, cut out the corner and piped it in circles onto cupcakes.
SO Delicious!!!

pink lemonade pie

One of my FAVORITE summer treats, and so easy too!

Makes a 9x13 pan

Graham cracker crust:
1 pkg graham crackers
4-6 TBSP melted butter
1-2 TBSP sugar

Smash graham crackers into crumbs. Add melted butter and sugar to taste and texture desired. Press into bottom of 9x13" pan.

Filling:
1/2 gallon regular vanilla ice cream
8 oz Minute Maid frozen pink lemonade concentrate (I like Minute Maid because it is a stronger concentrate [4 1/3:1 as opposed to the regular 3:1] so you can use less and the pie stays creamy , but the flavor is still strong)

Let ice cream soften slightly and pink lemonade concentrate defrost but still be cold. Mix together in large mixing bowl. Add pink food coloring if desired to reach desired color. Gently scoop over graham cracker crust and smooth out, pressing into all corners. cover and re- freeze until ready to serve.

This is beautiful on a plate with raspberry syrup swirled underneath the pie or with a mint sprig and a few raspberries on top.

Enjoy!

Beef Casserole Supreme

Stumbled across this recipe on Southern Food the other day...AMAZING! My family snarfed it down! Definitely a Keeper:)

• I left the peppers out because though I like fresh peppers, I'm not such a fan of cooked ones- especially green (and OK, I didn't have any on hand).
• I used regular cream cheese, not light
• I topped it with shredded Cheddar Cheese. Mozzarella would be good, too

1 to 1 1/2 pounds ground beef
1 rib celery, finely chopped
1 small onion, finely chopped
1 small green bell pepper, chopped
1 can (14.5 oz) tomatoes, chopped, undrained
1 jar (16 ounces) spaghetti sauce
2 cloves garlic, minced
1 jar (4 ounces) mushrooms, undrained
1/4 teaspoon black pepper
1 teaspoons Italian seasoning
1/2 teaspoon salt
8 ounces medium egg noodles
8 ounces sour cream, light
4 ounces cream cheese, cubed
1 bunch (6 to 8) green onions, with tops, chopped
Preparation:
Heat oil in a large skillet over medium high heat. Brown ground beef, celery, onion, and green pepper. Drain off excess fat. Add tomatoes, sauce, garlic, mushrooms, pepper, Italian seasoning, and salt. Stir well and simmer for about 15 to 20 minutes, stirring occasionally.
Prepare noodles according to package directions. Drain. Stir in sour cream, cream cheese, and green onions; stir well. Spoon half the noodle mixture into a greased, oblong baking dish. Top with half the meat mixture. Repeat layers. Cover and bake at 350° for about 50 to 60 minutes, or until hot and bubbly.Serves 6 to 8 (Generously)

Kneaders French Toast Casserole and Nauvoo Syrup

This recipe is from the Kneaders Restaurant which makes a delicious Cinnamon bread. I highly recommend it for this recipe. The Nauvoo Syrup is courtesy of my friend, Stephanie. To Die For combo!

1 loaf kneaders chunky cinnamon bread
cut into 6 slices or break/tear into 1 1/2"chunks (This is my preference)
8 eggs
1T brown sugar
1 T vanilla
3 c milk
¾ t salt
2T butter

Generously butter a glass 9x13 pan. Place bread flat in baking dish. Mix all remaining ingredients, reserving butter, and pour over the bread. Cut butter into pieces and dot over top. Refrigerate over night ( or at a bare minimum 1 hour). Bake 45-50 minutes @350*
Serve with maple syrup or Nauvoo syrup.


Nauvoo Syrup
1 cup butter
1 cup buttermilk
2 cup sugar
1 tsp baking soda
1 tsp vanilla
1 tsp maple flavoring

Bring first three ingredients to a boil, boil 3 minutes. Add last three ingredients. Make sure it is in a large pan, the soda will make it froth up. I have used buttermilk powder. The flavor is still very good, the consistency is a little bit "flatter"Serve hot over pancakes or waffles, or cool to room temp and serve over icecream. This has a yummy caramel/maple flavor

Copycat recipe: Chesecake factory avocado egg rolls

Over the last few months I've been given a couple of recipes for avocado egg rolls similar to those at the Cheesecake Factory. I LOVE the egg rolls there. So I finally got the courage to try. I looked over the recipes. combined and adjusted, and here's what I've come up with. I brushed mine with with olive oil and baked mine the other day. I have to say I love them fried, but baked was not half bad. Make sure you roll them tightly. I folded the top and bottom corners in and pressed them down on the side, this made them easier to roll. Then I brushed the open corners with beaten egg and rolled from the side, wrapping tightly.

We made three times the recipe for a dozen egg rolls

Avocado egg rolls

1 Lg avocado or 2 small avocados peeled, pitted and diced.
TIP: Cut the avocado in half lengthwise- skin and all- going around the pit, not through it, and pop open. The pit will often come out, if not strike it firmly with a knife, to pull it out. Use a knife to slice lengthwise and crosswise through the avocado to the skin. Turn skin inside out and the meat will come loose and be nicely diced without the mess!
2 Tbsp sun dried tomatoes packed in oil, chopped
2 Tbsp finely chopped red onion
1/2 tsp cilantro, chopped
dash of salt
4 egg roll wrappers
1 beaten egg( don't multiply if you are multiplying the recipe)
oil for frying or for brushing on egg rolls before baking.

Stir together avocado, tomatoes, onion, cilantro and salt (Be careful not to mash the avocado, they should be chunky- not guacamole). Distribute filling evenly over egg roll wrappers- I like slightly to the side of center, it made it easier to roll up and tuck in edges. Fold top and bottom corners in and press the fold lines down on the sides-makes it easier to roll. brush egg wash on the remaining two edges then roll tightly from the side. Place seam side down on a plate.
To fry: fry in 375* oil for 3-4 minutes until golden brown. Drain on paper towels
To bake: Bake at 400* 16-20 minutes until golden brown. Serve immediately.

Tamarind Cashew Sauce: I Cheated!!!! I bought the sauce at Cheesecake Factory. However if you do not have a restaurant nearby, here is the recipe included with the ones I received. MUST HAVE SAUCE. It is what takes these egg rolls from good to fantastic!

4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
pinch saffron
scant 1/2 c honey
1 pinch turmeric
1/2 c chopped cashews
2/3 c fresh cilantro
2 garlic cloves
2 green onions
1 Tbsp sugar
1 tsp ground pepper
1 tsp ground cumin
1/4 cup olive oil

Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl and stir until combine completely. Microwave for 1 minute on full power.. In a blender combine tamarind mixture, turmeric, cashews, cilantro, garlic, onions, sugar, pepper and cumin. Puree. pour mixture into a bowl and stir in oil. Cove and refrigerate until ready to use.

Enjoy!!!