Butter Cream Frosting 

2 c unsalted butter

6 c powdered sugar (measured then sifted)

1/4 c cold heavy cream

1 t vanilla bean paste 

pinch of salt

Beat butter with mixer for 2 minutes until light and fluffly and pale in color.

With mixer on slow speed , gradually add the powdered sugar, followed by the heavy cream, vanilla and salt.

Once all of the ingredients are combined turn on the mixture to medium high and beat for 3-5 minutes.  Scrape down the sides of the bowl and beat for a couple more minutes.

(I wanted to make those cupcakes with big piped frosting on the top.  This recipe was recommended by Kindra for this purpose)

 Chicken and Pea Pod Stir Fry

Ingredients:

2.5 cups cooked and cubed chicken 

1.5 sliced carrots

1 zucchini  sliced(optional)

2 c  fresh snow or sugar snap  pea pods

1/4 c diced onion or green onions

2 tsp  fresh ginger or  grated ginger root 

Sauce :

2 T cornstarch

1T sugar

1 c water

1 T low salt soy sauce( liquid aminos)

peanuts (optional)

Directions:

Mix sauce ingredients in a bowl and set aside

Cook chicken in  1 T oil.  Put cooked chicken aside.  Then cook carrots in oil for 3 minutes  cover and stir.  add pea pods , onions, zucchini and ginger.  Cook 3-4 minutes until vegetables are crisp-tender.

Stir in sauce mixture and cooked chicken.  Cook stirring until mixture thickens and is thouroughly heated.   add peanuts(optional)  Serve over rice.

 Light Banana Bread  (wGluten free Option)

1/2 c softened butter

1/2 c sugar

2 eggs, beaten

3 mashed ripe bananas

2 cups flour  or Gluten free flour

1/2 t. salt

1 t baking soda

1 t vanilla

1 c sour cream

Preheat oven to 350. Grease and flour  2  small bread pans( or use pan sprayed parchment paper).  MIx sugar and butter in mixer.  Then add eggs and mashed bananas. Then add flour, soda, salt and mix. Add vanilla.    Gently, fold in sour cream.    Bake 60 minutes or until toothpick comes out clean.