Tequila Lime Buttercream

1/2 cup shortening
1/2 cup butter (softened)
1 lb. powdered sugar (1/2 bag- give or take)
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 tablespoons lime zest
2 tablespoons tequila
1/2 tablespoon milk
Green& yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional)

Cream the butter and shortening with your stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about half the bag. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring if you want now and then Whip the frosting for 3-5 minutes and then frost your cooled cupcakes. After I frosted my cupcakes, I rolled the edges of the frosting in sugar (to mimic a margarita glass)

 

Vanilla Oatmeal No Bake Cookies

2 c. sugar

3/4 c. butter 

2/3 c. milk

1 (3.4 oz.) box instant vanilla flavor pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

fresh strawberry muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins. (Make sure you eat them the day you bake them. They aren’t so great the next day.)

 

Seasoned Sour Cream

Ingredients

• 1 cup Mayonnaise
• 1 cup Sour Cream, Heaping
• 1 Tablespoon Dried Parsley
• 1-½ Tablespoon Fresh Lemon Juice
• ½ teaspoons Garlic Powder
• 1 teaspoon Paprika
• ½ teaspoons Onion Powder
• 2 teaspoons Worcestershire
• ½ teaspoons Fresh Ground Pepper
• ½ teaspoons Cayenne Pepper
• Fresh Parsley, Chopped Or Sliced Green Onions For Serving, Optional

Preparation Instructions

Combine ingredients and refrigerate at least 1 hour before serving to allow flavors to combine. Makes about 2 cups. Keeps in refrigerator for a couple weeks.

Note: When you mix your dip, depending upon your tastes, you may want to decrease the amount of garlic powder and cayenne pepper at first and decide how much you like. We like food a little on the zippy side, so it’s perfect for our tastes.

egg drop soup with chicken & noodles

ngredients

• 4  cups  low-sodium chicken broth
• 3  tablespoons  low-sodium soy sauce
• 3    garlic cloves, smashed
• 1- 1/2  teaspoons  ground ginger
• 4  ounces  wide rice noodles or pad thai noodles, broken into 3-inch pieces
• 2  tablespoons  cornstarch
• 2    eggs, lightly beaten
• 1- 1/2  cups  cooked, shredded chicken
• 3    scallions, thinly sliced (optional)

directions

Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.

Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.

Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.

Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.

Blackberry Muffins

Ingredients:

2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 cup sour cream
1 tsp. milk
1 cup sugar
8 tbsp. unsalted butter, melted and still warm
1 tsp. vanilla extract
1½ cups (about 5-6 oz) blackberries, cut in half (if using frozen, lay them on paper towels to absorb excess liquid)

Directions:

1. Position rack in center of oven and preheat to 400°F. Grease 18 muffin tins or line with paper muffin cups.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix, the batter should not be completely smooth.
5. Divide the batter evenly among the muffin tins. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.