1 cup peanut butter
1/2 cup butter, softened (see recipe)
2 cups powdered sugar
Use an electric mixer and cream together peanut butter and butter until smooth. Add in powdered sugar and mix on high for an additional minute. Use immediately or refrigerate. Makes enough for 24 cupcakes or 9x13" cake.
6 Apple's peeled, cored, and thinly sliced
1/2 cup firmly packed brown sugar
1 tablespoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup butter (see recipe)
1 box yellow cake mix
1 cup oats
Pre heat oven to 350°F. Grease a 9x13" baking dish. Place the apples evenly across the bottom of the baking dish. In a separate bowl melt 1/2 cup butter. Mix in Brown Sugar, cinnamon, ginger, and nutmeg. Pour over apples. In another bowl mix together cake mix and oats. Then use an electric mixer to cut 1/2 cup of softened butter into the cake and oat mixture. Should form small balls when pressed together. Sprinkle mixture over apples and bake for 30 minutes uncovered. Remove from oven and serve warm. Serves 12+.
1 lb fruit (your choice) diced and frozen
Food processor or blender
Place diced, frozen fruit in food processor and blend together stopping every little bit to scrape down sides. Continue to blend until smooth. For the picture I used peaches, strawberries, and bananas. Serve immediately or place in freezer.
1 lb shredded chicken
1/2 cup sour cream
1/2 cup mayonnaise
1 stalk celery diced
1/2 cup mozzarella cheese
1 slice onion diced
Salt and pepper to taste
Mix all ingredients together in a large bowl. Serve immediately or cover and chill. Makes 8+ sandwiches.
1 tube biscuit dough
1 cup butter (see recipe)
1 cup powdered sugar
Melt butter in frying pan over medium heat. While butter is melting divide each biscuit in half along pre cut line. Once all butter is melted place biscuit pieces in a flat layer across the bottom of the pan. Cook each side for 2 minutes flipping once. Remove from pan, sprinkle both sides with powdered sugar and serve. Makes 16 donuts.
1 - 12oz package of homemade style frozen egg noodles
1lb chicken cooked and shredded
48 ounces chicken broth
1/2 tablespoon rosemary
1/2 tablespoon parsley
1/2 tablespoon thyme
Salt and pepper to taste
1/4 cup flour
1/2 cup buttermilk (see recipe)
On medium heat bring the chicken broth, rosemary, parsley, and thyme to a boil. Add the frozen noodles and boil for 20 minutes. Add the chicken and boil for 20 more minutes. In a separate bowl whisk together the flour and buttermilk then pour this mixture into the boiling soup. Stir thoroughly. Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Serves 10+.
