Cream Cheese Frosting

INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Best Rolled Sugar Cookies

INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on parchment paper 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter, spacing them about 1 in apart. Peel away extra dough and slide parchment paper onto cookie sheet.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Brought to you by Allrecipes.com

Chicken Stir Fry

INGREDIENTS:

3 Boneless/skinless Chicken Breasts
4T Corn Starch
3T Soy Sauce
1 t Ginger (less if fresh)
1/2 t Garlic Powder

4 T oil (divided)
1/2 bag Costco Stir Fry Veggie mix
3/4 c soy sauce
2T corn starch
1/2 c. brown sugar

Cut chicken breasts into 1/2 in strips. Put in large Ziploc bag. Add corn starch, soy sauce, ginger, and garlic powder. Marinate in refrigerator for at least 30 min.

Heat 2 Tbsp. oil in skillet - add chicken and cook until chicken is no longer pink, searing the outside. Set aside. Add 2 more Tbsp Oil to pan. Add veggies. Sir fry until water is almost cooked off and veggies are nearly cooked. While veggies are cooking (stir frequently) combine 3/4 c soy sauce, 2 T. corn starch, and 1/2 c. brown sugar in a small bowl. Add to veggies as they are nearly cooked. Let sauce thicken in heat.

Serve over rice.

Shrimp Penne

1 Pound Shrimp
3/4 Pound Penne Pasta
Butter'
Olive Oil
1 Small Onion
2 Cloves Garlic
1/2 Cup Chicken Broth
1 8 oz can Tomato Sauce
1 Cup Heavy Cream
Fresh Parsley
Fresh Basil
Salt & Pepper

Cook the Penne pasta until al dente.

Peel, devein and rinse (under cold water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove them to a plate to cool.

Finely dice one small onion. Mince 2 cloves of garlic.

In a large skillet heat 2 tbsp. butter and 2 tbsp. olive oil. Add the garlic and onion and saute, stirring occaisionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add the chicken broth. let the broth saute a few minutes.

Now add an 8 oz can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Conitue stirring. Turn heat down to low and let simmer while you chop your herbs. About a tbsp of chopped fresh parsley and about the same of chopped basil.

Now add shrimp into sauce. Salt and pepper to taste. Add herbs. Finally, add cooked pasta and combine.

Brought to you by the Pioneer Woman

Mrs. Kruger's Christmas Rolls

INGREDIENTS:
4 cups milk
1 cube butter
2 T yeast
1/2 cup warm water
1 T salt
2/3 c. sugar
11 cups flour

Scald milk. Add butter and sugar. Let cool until just warm. Mix yeast and warm water (you can let this sit to make sure the yeast is active). Combine flour and salt in mixer. When liquid is the proper temperature pour into flour and salt. Add Yeast and water. Once incorporated, knead for 5 minutes. (If kneading by hand, knead for 10 minutes). Cover and let rise until size is doubled. Shape into rolls, brush with softened butter, cover and let rise until doubled. Bake at 375 degrees for 15 minutes.

Brought to you by Mrs. Kruger

Chicken Spaghetti

INGREDIENTS:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 cups dry spaghetty, broken into 2 in pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Boil 1 cut up fryer (or chicken thighs. Pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to cook too much cover with foil)

Brought to you by The Pioneer Woman

Stuffed Baked Apples a la Mode

4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
Whipped cream, in a canister

Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.