Easy Frosting

This frosting is very yummy! It is also incredibly easy to make!

1 Tbsp. cocoa (only if you want chocolate frosting)

1 c. powdered sugar

1 tsp. vanilla

¼ c. butter or margarine, softened at room temp. 

1 tsp. milk (only if frosting is too thick)

1. In a large mixing bowl, combine cocoa (if doing chocolate frosting) powdered sugar, vanilla, and butter/margarine in a bowl. (Everything except the milk), Cream everything together with an electric hand-mixer, scraping down the sides with a rubber scraper occasionally until smooth and creamy.

2. Add the milk only if the frosting appears too thick. Spread over the warm cake/cupcake/pretty much whatever you want.

Chicken Breasts in the Oven

I tried this one too.  Works well.

Preheat oven to 350.  Put some vegetable oil in the bottom of the pan.  Put seasoning on top of chicken breasts.  Cover with foil or parchment paper.  Bake for 30 minutes.

Moist Chicken Breasts

From http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

I, Rebecca, tried this and it works fabulously.

What You Need

Ingredients

1 to 4 boneless, skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both

Equipment

Heavy Mason jar or wide drinking glass
Wide (10-inch) sauté pan with lid
Tongs or spatula

Instructions

1. Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
2. Season the chicken breasts: Lightly salt and pepper the chicken breasts.
3. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
4. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
5. Flip the chicken breasts: Then flip each chicken breast over.
6. Turn the heat down to low: Turn the heat to low.
7. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.

Corn Salsa (aka Cowboy Caviar)

From my friend Heidi Keller

3 roma tomatoes, diced
2 avocado, diced
2 green onion, diced
half bunch of cilantro
can of white corn, drained
can black eyed peas, drained
1 pkt zesty italian seasoning
juice from 1 lime

stir together and serve with tortilla chips

Egg, Ham, and Cheese Quiche

TOTAL TIME: Prep: 20 min. Bake: 35 min. MAKES: 12 servings (2 pies)

Ingredients

1 package (14.1 ounces) refrigerated pie pastry

2 cups diced fully cooked ham (we tried it with bacon and had the second pie as a sausage pie.  Both were delicious!)

2 cups (8 ounces) shredded sharp cheddar cheese

2 teaspoons dried minced onion

4 large eggs

2 cups half-and-half cream

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

1. Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks.
2. Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting.
   Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 2 quiches (6 servings each).

Easy Swedish Meatballs

Bake frozen meatballs in a 9x13 pan in the oven according to package directions.

While they bake, combine and heat the following in a saucepan:

1 can cream of chicken soup

1/2 cup sour cream

1/3 cup milk  

1/2 teaspoon nutmeg

Stir the meatballs into the sauce. Serve over rice.

Can also be made by browning the meatballs in a skillet, then adding the sauce and heating it up.

Lemon PoppySeed Salad Dressing

2 tbsp lemon juice
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds