The amounts stated will only cover the top of an 8 or 9-inch cake, if desired you may double…

The secret to this extra fluffy frosting is the long beating time, add in food coloring if desired

Ingredients:

1/2 cup light cream (such as half and half, can use full-fat milk)

2 tablespoons all-purpose flour

1/2 cup butter

1/4 cup shortening

1 teaspoon vanilla

1/2 teaspoon almond extract, optional

pinch salt

1 cup confectioners sugar, sifted

Instructions:————————————

In a small saucepan stir together the cream and flour; bring to a simmer over medium heat until thickened and smooth, then  cool to room temperature (place in the fridge for faster cooling).

On the highest speed of an electric mixer beat the cooled flour mixture with butter, shortening, vanilla, almond extract and salt until smooth and fluffy.

Blend in the confectioners sugar and continue beat until frosting is very fluffy (this will take about 12-15 minutes).

Very few ingredients but big on flavor!…

For extra flavor and reduced cooking time I recommend to brown the beef  in oil first, do not add in any extra salt the soup and dry onion mix already has plenty of sodium

Servings 8

Ingredients:

1 (3 pound) beef chuck or blade roast, cut into large cubes

1 to 2 envelopes dry onion soup mix

1 cup canned sliced mushrooms, drained (or just use the whole can)

4 large garlic cloves, minced

1 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted

1/2 cup water

Instructions:————————————-

Place the beef cubes in the crockpot.

In a bowl mix all remaining ingredients until smooth and well combined; pour over the beef.

Cover and cook on low setting for about 7 hours or until the beef is tender.

Make certain to saute the fresh mushrooms until all their liquid is evaporated or you may end up with a runny sauce

Servings 6

INGREDIENTS:

1/2 cup plus 1 tablespoons all-purpose flour, divided

1 teaspoon salt

1 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, or to taste

6 boneless chicken breast

1/3 cup butter, or as needed

3 garlic cloves, minced

1/2 pound fresh sliced mushrooms

1 cup chicken broth

1 cup heavy 35% whipping cream, divided

3-4 tablespoons fresh lemon juice

INSTRUCTIONS:————————————-

Heat butter in a large skillet oven medium heat.

In a shallow bowl combine 1/2 cup all-purpose flour with salt, pepper and cayenne.

Coat the chicken beasts then cook about 8 minutes per side or until the chicken is cooked through; remove to a place and cover with foil to keep warm (leave the drippings in the skillet).

Add in garlic and mushrooms; and cook until mushrooms release their juice.

Add in broth to the skillet; bring to a boil over medium heat stirring to remove all the browned bits from the skillet, simmer uncovered for 10 minutes or until the broth is reduced to about 1/3 cup.

Stir in 3/4 cup heavy cream and  lemon juice; cook stirring over medium heat for 5 minutes.

In a small bowl combine the remaining 1 tablespoons flour with 1/4 cup remaining heavy cream until smooth, then stir in the skillet; bring to a boil then cook for 2 minutes or until thickened.

Return the chicken back to the skillet and heat through.

For extra heat add in crushed chili flakes

Servings 5

Ingredients:

2 pounds ground beef

1 medium onion, chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped, optional

2 envelopes taco seasoning mix (such as Old El Paso taco seasoning mix)

1-1/2 cups canned black beans, rinsed and drained (or can use red kidney beans)

2 cups salsa

salt and fresh ground black pepper, to taste

4 extra-large green bell peppers, sliced in half and seeded

2 Roma tomatoes, chopped

shredded cheddar cheese, or to taste

sour cream, to taste

Instructions:———————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large skillet cook the ground beef until no longer pink; drain fat.

Add in onion, garlic and jalapeno pepper; cook until the meat is browned (this may take 10-12 minutes to brown).

Stir in the taco seasoning mix, black beans and salsa; bring to a simmer stirring.

Reduce heat and simmer for 10-12 minutes partially covered.

Season with salt and pepper to taste.

Slice the bell peppers in half and remove all seeds.

In a large pot cook the peppers in boiling water for about 3-5 minutes; remove and immediately rinse under cold water then drain on paper towels.

Divide the beef mixture between all the bell pepper halves, then place into  baking dish.

Cover and bake for 25-30 minutes or until the peppers are crisp-tender and the filling is hot.

Sprinkle the tops of the peppers with chopped tomatoes an shredded cheddar cheese, then return to oven uncovered for about 5 minutes.

Serve with sour cream.

This also will work well for layered cakes

Ingredients:

1 (8-ounce) package Kraft Philadelphia cream cheese, softened

1/3 to 1/2 cup sugar

1 (3.4 ounce) package instant vanilla pudding mix

1-1/2 teaspoons vanilla

4 cups heavy (35%) whipping cream, unwhipped (1 quart)

Instructions:————————————

In a large bowl beat cream cheese with sugar and dry instant pudding mix until smooth.

Add in 4 cups unwhipped heavy cream and continue beating until the cream is thick.