Cream Cheese Frosting

Here is yummy frosting for lots of different things.  Anything you'd put frosting on would love this frosting.  The secret is to whip it and whip it until it's as light and fluffy as thick whipped cream.

1/2 package cream cheese
1 stick butter
3 cups powdered sugar
1 t. vanilla

Whip together until light and fluffy.  Don't stop when it's just "mixed." 

This is just "mixed."  Not ready yet!

Whip it together for at least 5 minutes.  It should look like this:

Add milk if frosting is too stiff; add powdered sugar if it is too runny. 

Pipe or spread onto cooled cookies.  To pipe it onto cookies, I put a large ziplock bag into a small bowl and fold it over.  Then I scrape the frosting into the bag. 

I take the bag out of the bowl and seal it while pressing out any air.  Then I cut about 1/4 inch off the corner of the bag. 

It works really well to get those cookies nice and frosting-y!

Carrot Cake Cookies

Ok, I've posted these on my facebook page, but here they are with pictures.  Your family will love you for these.  Frost with the Cream Cheese Frosting, and they're irresistable.  It's hard to save any at all, but they are even better the next day!  Here is a picture of what you'll need:

Chocolate Chips are optional, I guess, but why wouldn't you want chocolate? 

2/3 cup shortning
1 cup packed brown sugar
2 eggs
1/2 cup buttermilk--I never buy buttermilk.  I mix 1 T. Lemon juice with 1 c. milk.  (Half of that for half a cup.)
1 t. vanilla
2 cups flour
1 t. cinnamon
1/2 salt
1/4 t. baking powder
1/4 t. soda
1/2 t. nutmeg
1/2 t. cloves
2 cups oats
1 cup shredded carrots
1/2 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Cream shortning, brown sugar until light and fluffy.  Bead in eggs, buttermilk, vanilla.
Combine flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves.
Gradually add dry ingredients to creamed mixture.
Stir in oats, carrots, nuts, chocolate chips.

Drop by rounded spoonfuls onto greased cookie sheets. 

Bake at 375 for 8-10 minutes until lightly browned.

Remove from cookie sheets, cool.

Frost with Cream Cheese Frosting, if desired.  I always desire.

Easy Au Gratin Potatoes

These are pure comfort food.  They pair well with just about anything.  They are pure love in your tummy.  You'll need:

5-8 cups leftover mashed potatoes OR Make Regular Old Mashed Potatoes to start
2-3 cups shredded cheese (use whatever you have on hand)

1 medium yellow onion

1-2 Tablespoons butter or olive oil
salt and pepper
nutmeg

Spray a 9 x 13 dish with cooking spray.  (If you have less mashed potatoes-5 cups or less-then use a smaller pan.)  Spread mashed potatoes evenly in the dish.

Peel and slice the onion.  In a small pan, heat butter/olive oil until it is hot.  Add the sliced onion.  Sprinkle the onion with salt and pepper and a bit of nutmeg.  Don't go crazy with the nutmeg, just a hint of it.  It brings out the sweetness of the onion very nicely.

Cook until the onion is all brown and delicious looking and smelling.

Spread the onion over the potatoes.  (Since my kids don't like onion, I only do this on half the potatoes.)  Sprinkle cheese over the potatoes and onions.

Bake until it is heated through and cheese is melted and bubbly. 

Regular Old Mashed Potatoes

Who doesn't love a big, creamy helping of mashed potatoes.  They just make your belly happy. To serve my family of 5, I use:

5 large Russet or Yukon Gold Potatoes
1/2 stick of butter
1/2-3/4 cup of milk

First, peel and cut the potatoes into large chunks.  I usually halve them length-wise, then cut them into quarters.  Rinse the potatoes of dirt and excess starch in a colander.

Put the potatoes in a large pot and cover them with water.  The water should be an inch or two over the top of the potatoes. 

Bring to a boil for abotu 20 minutes, or until tender.  To test for doneness, remove one potato piece from the water and stick a fork in the middle.  If it easily breaks apart, it is ready to mash.

Drain the potatoes and put in a bowl.  Add the butter and milk.  Mash to desired consistency. 

 I use a mixer, but you can use a hand masher, if that's how you roll. 

Peachy Keen Chicken

*Based on Rachael Ray's recipe, though it has been changed to suit my taste and what is available in my area.*

This dish takes chicken breasts and sauces it up with peaches and a sweet and tangy glaze over the top.  The flavors are big and just pop in your mouth!

Here is a picture of what you'll need:

4-5 boneless, skinless chicken breasts (chicken thighs would aslo be good)

2-3 Tablespoons olive oil
salt and pepper
3/4 cup chicken broth
1 shallot, peeled and minced
1 Two-inch piece of ginger, grated
3 Tablespoons Worshtishire sauce
3/4 cup orange marmalade*
1 package frozen peaches, thawed, rinsed and patted dry (fresh would be lovely, as well)
2 Tablespoons butter
1/2 lemon, juiced (or about 2 T.)**

*You can use any type of fruit preserve or jam.  I think some that would be especially good besides marmalade would be peach, apricot, apricot-pineapple, and raspberry.

**This is to form a glaze with the peaches.  You could use any of the following to create the same effect:  orange, lime, grapefruit, pomegranite juce.  To be a bit more daring, try brandy, rum, white wine, tequila, or triple sec.

In a large pan, heat the olive oil until ripple-y.  Add the chicken breasts, cook about 4-5 minutes per side to get them nice and golden brown.

Once the chicken is done, remove it to a plate and put a "tent" over it.  (I just place a couple paper towels over them.)

While the chicken cooks, melt the butter in another pan.  When it is melted and getting a little brown, add the peaches.  Cook the peaches--DO NOT COVER--until they start to get a bit golden.  Squeeze the lemon over them, let the juice get soaked up, then turn off the heat.

In a small bowl, whisk together the chicken broth, Worshtishire sauce, and marmalade.  Then, mince the shallot and grate the ginger.

In the same pan as the chicken, add the shallots and the ginger.  Cook for about a minute, then add tthe marmalade sauce. Cook over medium heat until it thickens.  When you drag the spoon through the sauce, the spoon will leave a small trail before the sauce covers it up again.  This is how it will look:

Now, put the chicken in a serving dish.  (You want one with sides so it doesn't overflow.)

Pile the peaches on top of the chicken.

Then pour the glaze over the top of everything, and you get the picture on the top.  It's super delicious!

To make a meal, pair it with some mashed potatoes or risotto, and a salad.  Last night we did the Easy Au Gratin Potatoes.  It was so yummy.  The sauce from the chicken gives a nice pairing to the creamy potatoes, cheese and sauteed onions.