Carmel Icing

Happy Birthday to me!

Grandma Stahle's Recipe!

1 cup Brown Sugar

1/2 teaspoon Salt

1/3 cup Evaporated Milk

3 tablespoons Butter

1 teaspoon Vanilla

Powdered Sugar

Combine brown sugar , salt and milk in saucepan. Bring to boiling point. Turn heat back to medium and cook about 5 minutes, or until slightly thickened. Remove from heat and add butter and vanilla. Cool slightly. Add powdered sugar until of spreading consistency. Beat until smooth.

Tastes like the frosting on maple bars...So good on chocolate cupcakes!

Poppyseed Dressing

Brian's Favorite Dressing:

1/2 cup Red Wine Vinegar (or a combination of 1/4 c Vinegar and 1/4 c. Lemon Juice)
3/4 cup Extra Virgin Olive Oil
2 tablespoons Dijon Mustard
1 tablespoon Poppy Seeds
2 tablespoons Sugar or 3 tablespoons Honey (or more if the tang of the vinegar is too strong...I like it tangy though)
Salt and Pepper

Shake to combine.

I have this in my fridge at all times...There are variations in the recipe because I make it with whatever I have...It's great on any kind of salad or this Macaroni one that was a hit at our community BBQ:

1 pound cooked Macaroni Noodles
1 Kielbasa, sauteed or grilled then cubed
2 red, orange, or yellow Peppers, diced
5 scallions, chopped

Combine all ingredients. Top with Poppyseed dressing. Serve warm or cold.

Oatmeal Chocolate Chip Cookies

From Deanna in the Fromm Family Cookbook...I've decided they are my favorite. Plus, you can use ingredients like wheat flour and oats from food storage!

1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 cups Oatmeal
3/4 cup Whole Wheat Flour
3/4 cup White Flour
1 teaspoon Vanilla
6-12 ounces Chocolate Chips

Cream butter, shortening and sugars well. Add eggs and mix well. Add remaining ingredients in order. Drop by rounded teaspoon on greased cookie sheet and bake at 350 degrees for 10-13 minutes or until bottoms barely start to brown. Do not over bake or they will harden when cool.

Crock-Pot Chicken with Peanut Sauce

6-8 Chicken Breast Tenders
1 can Coconut Milk (14.5-16 oz)
1 cup Chicken Stock
1 cup Peanut Butter
1 Thai Chile or Jalapeno, seeded and finely chopped

Throw it all in a crock pot. Cook on high for 4-6 hours. Whisk sauce together before serving because the oil separates a little while cooking. Add extra chicken sauce to thin out the sauce to desired consistency.

Stir in 1 bunch of fresh spinach
Salt and Pepper to taste

Serve over rice.Not necessarily authentic but quick, easy, and delicious!

Even my 3 year old loves it, served with spring rolls! (Spring rolls: fresh spinach, broccoli slaw, and a little cilantro rolled up in rice wrappers. Wrappers can be found at any Asian Market. They are usually dried. Just soak in warm water for about a minute, until pliable, before using.)

Pie Crust

I've decided this is my favorite pie crust recipe!

2 cups Flour
1 cup Butter Flavored Shortening
1 teaspoon salt
5-6 tablespoons COLD water

Cut shortening into flour and salt. Add in water and mix lightly with a fork. Handling as little as possible, form into 2 even size balls. Refrigerate until cold. Roll out with well floured counter and rolling pin. Bake according to filling directions. (Cut recipe in half for one crust.)

It's great for fruit pies, or savory pies. Last night I had some left over turkey so I added it to a can of Cream of Chicken soup, celery, onions, carrots, and peas. Then, put it in this pie shell and baked at 375 degrees until golden brown. Delicious!

Tish's Microwave Fudge

1 1/2 cups Milk Chocolate Chips
1 1/2 cups Peanut Butter Chips
1 can Sweetened Condensed Milk
1/4 cup Butter
*1/2 cup Nuts (optional)

Put in bowl. Microwave on half power for 3-5 minutes-stopping to stir every minute until melted. Put in pan and cut into squares when cooled.