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. 

 Evelyn's (Thackeray) Easy Chocolate Chip Cookies

Preheat oven to 375

Ingredients:

2 sticks softened butter

1 c sugar

1 c brown sugar

Mix then add:

2 eggs

1 t vanilla

Mix then add:

3 c flour

1 tsp sea salt

1 tsp baking soda

1/2 tsp baking powder

Mix then add:

2 c semi sweet chocolate chips or 12 oz

Bake at 375 for 12 minutes( depending on you oven  I just made sure they were starting to brown a bit around the edges)

 Chicken Rice Casserole  Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. 

Ingredients 

• 4 boneless, skinless chicken breasts (dad uses 2 chicken breasts chunked up)
• 1 (10.5-oz) can of unsalted Cream of Chicken Soup
• 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
• 3 cups chicken broth
• 3 cups regular white rice, uncooked
• 1 package onion soup mix
• 2 cups frozen broccoli (optional)

Instructions 

• Preheat oven to 350. Lightly spray a 9x13x2-inch baking dish with cooking spray.
• Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
• Place chicken on top of rice mixture. Mis in broccoli
• Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.

 Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 2 eggs
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.( 1 1/2 cups after they have been crushed) Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings