Yield: Icing for 24 cupcakes
2 sticks unsalted butter, softened
3-4 c confectioners' sugar, sifted
1 T vanilla extract (clear vanilla if icing color intended to be white)
4-6 T heavy cream or milk
1) In a large stand mixing bowl, mix butter on a medium speed until fluffy.
2) Slowly add in sugar. **Make sure the sugar is sifted!! I made this mistake once and you will not get smooth icing without sifted sugar**
3) Continue mixing until well blended.
4) Add vanilla. Mix well.
5) Slowly add in cream or milk. Blend on low speed until mixed through.
6) Beat at high speed until frosting is smooth and fluffy.
3lbs beef stew meat
2 10.5 oz cans cream of mushroom soup
4 1.34oz packets of brown gravy mix
2 beef bullion cubes
2 c water
1 small onion, chopped
My dad first made this recipe for our family from a cookbook for firefighters when I was growing up. Over the years we have made it for cross country pasta pot-luck parties, Sunday family dinners, and taken it to many friends who needed a warm meal. I've modified it slightly, upping the protein, reducing the fat, and adding the veggies, but this doesn't take anything away from how delicious it is! This also freezes really well as individual portions, in case you don't have 9 people to feed!
2 16 oz tubes 93/7 ground turkey
1 16 oz box spaghetti, whole wheat, angel thin
2 jars red pasta sauce
2 zucchini, diced
1.5 c mozzarella cheese
1) Brown turkey in a large skillet over medium heat.
2) Meanwhile, cook spaghetti according to package instructions, drain and set aside.
3) Preheat oven to 350 degrees.
4) Add sauce and zucchini to turkey and mix.
5) In a greased 13x9 pan, spread half of the spaghetti, top with half of the sauce mixture, and repeat with the remaining.
6) Cover and bake for 40 minutes.
7) Top with cheese and bake for an additional 5 minutes or until cheese is bubbling.
8) Let stand for 10 minutes and serve in squares.
Well this weekend it was 82 degrees out, which for a September in Texas is our autumn equivalent of 65 with red, orange, and yellow leaves falling gently from the sky. I immediately pulled out everything maroon, olive, and gold from my decorations and purchased everything pumpkin flavored at the grocery store. I also felt a strong need to transition our weekly menu from light summer salads and fish to the hearty comfort foods I'd been missing. This easy weeknight meal will hit the spot with everyone around the table and is great for leftovers!
Serves: 6 heaping servings
1 T olive oil
1 c onion, chopped
1 c green pepper, chopped
1 lb ground turkey
1 lb ground turkey breakfast sausage
1 T garlic, minced
1/2 T chili powder
1 T cumin
1 14.5 oz can diced tomatoes with chilies
1 8 oz can tomato sauce
2 c water
1 15.5 oz can kidney beans, drained & rinsed
1.5 c shell cut pasta, dry
2 c shredded cheese, Mexican, divided
Makes 1 serving
1/3 rolled oats
1/3 unsweetened almond milk
1/2 serving (5.3oz cup) Dannon Light & Fit Greek Toasted Coconut Vanilla Yogurt
1/2 c blueberries
1/4 c coconut, if desired
1) In a mason jar, combine oats, milk, yogurt and mix well.
2) Top with blueberries and cover. Refridgerate overnight.
3) In the morning, top with coconut or just grab and go!