Basic Frosting

2c. powdered sugar
2T. margarine
1t. vanilla
milk
Cocoa powder (if making chocolate frosting)

Combine powdered sugar, margarine, and vanilla in a bowl and mix well.  Stir in cocoa powder 1T. at a time until it reaches your desired taste for chocolate.  Add and stir in milk by the teaspoon until texture is smooth and creamy.

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Gingerbread

1/2c. shortening
1/2c. sugar
1 egg
2&1/2c. flour
1&1/2t. baking soda
1c. hot water
1t. cinnamon
1t. ginger
1/2t. cloves
1/2t. salt
1c. molasses

Cream together the egg, shortening, and sugar.  Beat well.  Add molasses, water, baking soda, cinnamon, ginger, cloves, and salt.  Mix well.  Stir in flour.  Pour batter into a waxed paper-lined 8x8-inch pan and bake at 350℉ for 50-60 min.  Cool 5 min., then remove from pan.

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Kentucky Fried Chicken (Not KFC's recipe)

Coating & Seasoning:

3c. self-rising flour
1T. paprika
2 envelopes tomato cup-a-soup
1t. seasoned salt
2 pkg. dry Italian dressing

Rinse chicken under water.  Pat dry with paper towel.  Coat with above mixture and place on cookie sheet.  Top with butter.  For extra crispy, repeat the coating process.  Bake at 375℉ until golden, about 1 hour. 

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Quiche Lorraine

8 slices bacon, cooked & crumbled*
4 eggs
1&1/2c. milk
1T. flour
1/2t. salt
dash of cayenne pepper
8 oz. (2c.) shredded swiss cheese
1 prepared pie shell

Combine eggs, milk, salt, and pepper; mix well.  Toss cheese with flour; stir in cheese mixture and bacon to egg mixture.  Pour into pie shell.  Bake at 350℉ for 40-45 min. and let stand 10 min. before cutting.

*Bacon may be replaced with ham pieces, ground beef, crabmeat, or your favorite.

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Fudge (Christmas)

4&1/2c. white sugar
12 oz. can evaporated milk
2T. butter
2 pkgs. (12 oz. each) chocolate chips  OR  1 lb. german chocolate
1t. vanilla
1 pinch salt
1 pint (16 oz. or 2c.) marshmallow cream

In a large saucepan over medium heat, bring to a boil the sugar and evaporated milk stirring constantly.  Boil for 5 min.  Then remove from heat and stir in the butter, chocolate, vanilla, salt, and marshmallow cream.  Stir until the chocolate melts and the mixture is smooth.  Pour into a 9x13-inch dish and allow to cool.  Enjoy!!!

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Caramels (Christmas)

1c. butter or margarine
16 oz. pkg. (2&1/4c.) brown sugar
1c. light corn syrup
14 oz. can (1&1/4c.) sweetened condensed milk
1t. vanilla
Dash salt

Butter a 9x9x2-inch pan and set aside.  In a heavy 3 qt. saucepan, melt the butter.  Add the brown sugar and salt.  Stir thoroughly.  Stir in the corn syrup.  Gradually add the sweetened condensed milk, stirring constantly.  Cook over med. heat, stirring occasionally, to 245℉ (firm ball stage) for 15-20 min.  The mixture should boil gently over the entire surface.  Remove from heat and stir in the vanilla.  Pour into the buttered pan.  When cool, cut into squares with a wet sharp knife.  Wrap in clear plastic wrap.  The caramels can be made harder or softer by adjusting the cooing time a little.

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Honey Mustard Sauce

1/2c. mayonnaise

dash worcestershire sauce

1/2c. honey

1/2c. yellow mustard

Combine all ingredients in a bowl and stir well.  Store in an airtight container in the refrigerator.  Makes 1&1/2c. sauce.

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