This is what I'm making for Thanksgiving dinner tomorrow. It was Scott's choice. It's one of his favorites.
Lime Slushie
Categories: Appetizers & Beverages, Fruit, Quick & Easy
2 12-oz cans limeade, frozen concentrate
2 cans water (2 to 2 1/2 cans) -- to taste
2 cups sugar (2 to 2 1/2 cups) -- to taste
2 2-litre bottles 7-Up or other lemon-lime soda -- chilled
Mix limeade, water, and sugar to taste until sugar is dissolved. Freeze for several hours (usually overnight is best), stirring to break up ice crystals once in a while.
To serve, put in a punch bowl and pour 7-Up over the top. Also can be served as slush and dished up in individual glasses with 7-Up poured over the top.
Wednesday, November 25, 2009
Monday, March 9, 2009
Gin's Chili
This is a really simple recipe, but it always turns out good. We got this recipe from Scott's Aunt Gin who liked to serve it with hot cornbread. Aunt Gin just recently passed away. She was like a grandma to us and we miss her. Hope you enjoy her chili!
Gin's Chili Con Carne
Categories: Ground Beef, Pasta, Grains, & Legumes, Soups, Sandwiches, & Sauces
1 pound extra lean hamburger
1 cup onion -- diced
3/4 cup green pepper -- diced
1 clove garlic -- minced
2 tablespoons Worcestershire sauce (Lea & Perrins)
1 can Italian tomatoes (Western Family Diced Italian Seasoned)
1 can chili beans (S&W)
1 can red kidney beans (S&W or Western Family)
1 small can tomato sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1 large bay leaf
1 teaspoon basil -- divided
1/2 teaspoon salt -- to taste and wait until the end to add
Brown hamburger, onion, green pepper, and garlic. Add the rest of the ingredients, except only add about half of the basil, and do not add any salt.
Simmer for at least 1 hour. About half-way through or at the end add more basil and/or salt, if needed, to taste.
FREEZER DIRECTIONS: You really have several options when it comes to freezing this recipe. You could cook the whole thing and then freeze it. You could brown the hamburger, onion, green pepper and garlic and freeze that while making sure to keep the canned goods on hand in your pantry, or after cooking the meat you could throw everything into the freezer bag together. Or you could even put the raw meat, onion, pepper and garlic in a freezer bag and freeze that without cooking, just make sure to cook thoroughly before adding the rest of the ingredients.
Source: Virginia Laws
NOTES : GIN'S NOTES: (1) I only use 1/4 cup onion, about 1/8 teaspoon of bottled fresh garlic, about half a large green pepper, and regular sized cans of beans & tomatoes. (2) For a large batch I would use 2 lbs hamburger, 4 cups (1 qt) tomatoes, 1/4 tsp garlic, 1 1/2 large green pepper, 3 Tblsp Worcestershire, 2 cans beans, tomatoes & sauce; then add by half teaspoon extra chili powder to taste. Also put 2 or 3 bay leaves in (2 if they are large, 3 if they are small. (3) If you choose to use regular chili beans start with 1 Tblsp chili powder and then continue to add to taste by half teaspoon.
JEN'S NOTES: I always follow the recipe, except I add a few cans of water and let simmer for 4-5 hours. It always is pretty good, except you really have to be careful not to get too much salt in it.
Gin's Chili Con Carne
Categories: Ground Beef, Pasta, Grains, & Legumes, Soups, Sandwiches, & Sauces
1 pound extra lean hamburger
1 cup onion -- diced
3/4 cup green pepper -- diced
1 clove garlic -- minced
2 tablespoons Worcestershire sauce (Lea & Perrins)
1 can Italian tomatoes (Western Family Diced Italian Seasoned)
1 can chili beans (S&W)
1 can red kidney beans (S&W or Western Family)
1 small can tomato sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1 large bay leaf
1 teaspoon basil -- divided
1/2 teaspoon salt -- to taste and wait until the end to add
Brown hamburger, onion, green pepper, and garlic. Add the rest of the ingredients, except only add about half of the basil, and do not add any salt.
Simmer for at least 1 hour. About half-way through or at the end add more basil and/or salt, if needed, to taste.
FREEZER DIRECTIONS: You really have several options when it comes to freezing this recipe. You could cook the whole thing and then freeze it. You could brown the hamburger, onion, green pepper and garlic and freeze that while making sure to keep the canned goods on hand in your pantry, or after cooking the meat you could throw everything into the freezer bag together. Or you could even put the raw meat, onion, pepper and garlic in a freezer bag and freeze that without cooking, just make sure to cook thoroughly before adding the rest of the ingredients.
Source: Virginia Laws
NOTES : GIN'S NOTES: (1) I only use 1/4 cup onion, about 1/8 teaspoon of bottled fresh garlic, about half a large green pepper, and regular sized cans of beans & tomatoes. (2) For a large batch I would use 2 lbs hamburger, 4 cups (1 qt) tomatoes, 1/4 tsp garlic, 1 1/2 large green pepper, 3 Tblsp Worcestershire, 2 cans beans, tomatoes & sauce; then add by half teaspoon extra chili powder to taste. Also put 2 or 3 bay leaves in (2 if they are large, 3 if they are small. (3) If you choose to use regular chili beans start with 1 Tblsp chili powder and then continue to add to taste by half teaspoon.
JEN'S NOTES: I always follow the recipe, except I add a few cans of water and let simmer for 4-5 hours. It always is pretty good, except you really have to be careful not to get too much salt in it.
Friday, January 30, 2009
This Week's Freezer Meals
This week, boneless, skinless chicken is on sale, so I bought extra and will be making the following freezer meals:
- Garlic Lime Chicken
- cut-up chicken for The Easiest Stir-Fries
- Yoshida Chicken for use in Chinese Chicken Salad and Yoshida Chicken Rice Bowls - Just throw some chicken into labelled freezer bags and pour Yoshida Original Gourmet Sauce over the top. Seal and freeze flat.
- Garlic Lime Chicken
- cut-up chicken for The Easiest Stir-Fries
- Yoshida Chicken for use in Chinese Chicken Salad and Yoshida Chicken Rice Bowls - Just throw some chicken into labelled freezer bags and pour Yoshida Original Gourmet Sauce over the top. Seal and freeze flat.
Garlic Lime Chicken
This is an easy and delicious recipe I got from Leanne Ely at www.savingdinner.com.
Garlic Lime Chicken
Recipe By: Leanne Ely
Servings: 6
Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 1/2 pounds chicken breasts, no skin, no bone
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat olive oil over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
FREEZER DIRECTIONS:
PREPARATION: Sprinkle seasoning on chicken and place in a labelled gallon freezer bag and seal. Place broth and lime juice in another smaller labelled freezer bag and seal. Place chicken and sauce together in another labelled gallon freezer bag. Seal and freeze flat.
TO SERVE: Thaw. Follow cooking directions above.
LOW IODINE DIRECTIONS: Use non-iodized salt and LID-safe chicken broth.
Source: www.savingdinner.com
Internet Address: http://www.savingdinner.com/index.php?option=com_content&view=article&id=129:garlic-lime-chicken&catid=909:recipes&Itemid=78
NOTES: The original recipe calls for 2 Tblsp butter in addition to the olive oil to cook the chicken in. It still is tasty without it.
Garlic Lime Chicken
Recipe By: Leanne Ely
Servings: 6
Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 1/2 pounds chicken breasts, no skin, no bone
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat olive oil over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
FREEZER DIRECTIONS:
PREPARATION: Sprinkle seasoning on chicken and place in a labelled gallon freezer bag and seal. Place broth and lime juice in another smaller labelled freezer bag and seal. Place chicken and sauce together in another labelled gallon freezer bag. Seal and freeze flat.
TO SERVE: Thaw. Follow cooking directions above.
LOW IODINE DIRECTIONS: Use non-iodized salt and LID-safe chicken broth.
Source: www.savingdinner.com
Internet Address: http://www.savingdinner.com/index.php?option=com_content&view=article&id=129:garlic-lime-chicken&catid=909:recipes&Itemid=78
NOTES: The original recipe calls for 2 Tblsp butter in addition to the olive oil to cook the chicken in. It still is tasty without it.
Easiest Stir-Fry
I found this quick and healthy meal at http://www.zonya.com/.
Easiest Stir-Fry
Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet, Quick & Easy
olive oil
chicken breast, no skin, no bone -- cut into cubes or strips
minced ginger -- optional, to taste depending on the flavor of the sauce
minced garlic -- optional, to taste depending on the flavor of the sauce
frozen stir-fry vegetables
your favorite Asian sauce -- to taste
Heat oil in a skillet or wok. Add chicken and stir-fry until cooked and lightly browned; remove from pan and keep warm. Heat a little more olive oil in the pan and saute minced ginger and/or minced garlic for a few seconds. Add frozen vegetables and stir-fry until cooked. Add chicken back to the skillet. Add your favorite Asian sauce to taste and heat until everything is warm. Serve over rice.
FREEZER DIRECTIONS:
PREPARATION: Cut up chicken and put it in a labelled freezer bag. Bag chicken and frozen vegetables together in a larger labelled freezer bag. You may also add a bag of your ginger and/or garlic and your Asian sauce, if desired. If you don't bag and freeze the sauce with the rest, mark the bottle so you know not to use it in another recipe.
TO SERVE: Thaw chicken, ginger and/or garlic, and sauce. Leave the vegetables frozen until time to prepare. Cook stir-fry as instructed above.
LOW IODINE DIET: Use an LID-safe sauce or make your own LID-safe sauce. Try this copycat recipe for Mr. Yoshida's Original Gourmet Sweet & Savory sauce.
Source: http://www.zonya.com/
Internet Address: http://www.zonya.com/pdf/recipes/Easiest_Stirfry.pdf
Serving Ideas: Serve over rice.
NOTES : You can use any Asian sauce you like. Sweet and sour is good. Litehouse also makes some good salad dressing/marinade/sauces you can find in the produce section of your grocery store. Sometime I would like to try peanut sauce, too.
The flavor of the sauce will determine if you want to use any minced ginger and/or minced garlic. Fresh is always good. I usually use bottled minced ginger and garlic because it is so easy and the taste is very close to fresh.
Easiest Stir-Fry
Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet, Quick & Easy
olive oil
chicken breast, no skin, no bone -- cut into cubes or strips
minced ginger -- optional, to taste depending on the flavor of the sauce
minced garlic -- optional, to taste depending on the flavor of the sauce
frozen stir-fry vegetables
your favorite Asian sauce -- to taste
Heat oil in a skillet or wok. Add chicken and stir-fry until cooked and lightly browned; remove from pan and keep warm. Heat a little more olive oil in the pan and saute minced ginger and/or minced garlic for a few seconds. Add frozen vegetables and stir-fry until cooked. Add chicken back to the skillet. Add your favorite Asian sauce to taste and heat until everything is warm. Serve over rice.
FREEZER DIRECTIONS:
PREPARATION: Cut up chicken and put it in a labelled freezer bag. Bag chicken and frozen vegetables together in a larger labelled freezer bag. You may also add a bag of your ginger and/or garlic and your Asian sauce, if desired. If you don't bag and freeze the sauce with the rest, mark the bottle so you know not to use it in another recipe.
TO SERVE: Thaw chicken, ginger and/or garlic, and sauce. Leave the vegetables frozen until time to prepare. Cook stir-fry as instructed above.
LOW IODINE DIET: Use an LID-safe sauce or make your own LID-safe sauce. Try this copycat recipe for Mr. Yoshida's Original Gourmet Sweet & Savory sauce.
Source: http://www.zonya.com/
Internet Address: http://www.zonya.com/pdf/recipes/Easiest_Stirfry.pdf
Serving Ideas: Serve over rice.
NOTES : You can use any Asian sauce you like. Sweet and sour is good. Litehouse also makes some good salad dressing/marinade/sauces you can find in the produce section of your grocery store. Sometime I would like to try peanut sauce, too.
The flavor of the sauce will determine if you want to use any minced ginger and/or minced garlic. Fresh is always good. I usually use bottled minced ginger and garlic because it is so easy and the taste is very close to fresh.
Monday, January 5, 2009
Chinese Chicken Salad
My sister-in-law, Becky, requested this salad for her birthday dinner last night. It's a favorite with both my family and Scott's family and is requested a lot.
Chinese Chicken Salad
Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables
4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up
DRESSING
1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles
Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.
Mix the dressing.
In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.
Source: Jill (my sister)
Ratings: 7 - Very Good 7
JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.
Chinese Chicken Salad
Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables
4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up
DRESSING
1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles
Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.
Mix the dressing.
In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.
Source: Jill (my sister)
Ratings: 7 - Very Good 7
JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.
Monday, December 29, 2008
Tiger Butter
This recipe is very easy and is a lot like the homemade peanut butter cups, but it's just nice and smooth and creamy. We handed this out as neighbor gifts at Christmas time and took it to family celebrations.
Tiger Butter
Categories: Cookies & Candy
11 ounces white chocolate chips
1 1/3 cups crunchy peanut butter
11 ounces milk chocolate chips
Line a 8x12 inch pan with parchment or saran wrap. Set aside.
Melt white chocolate and peanut butter together (I usually do it in the microwave). Spread into the prepared pan.
Melt milk chocolate and pour over top. Swirl through with a knife, to create a marble pattern. Chill until firm. Cut into pieces.
Source: http://allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Tiger-Butter-II/Detail.aspx
JEN'S NOTES: The original recipe calls for 1 lb white chocolate, 1 lb semisweet chocolate, and 1 1/3 cups crunchy peanut butter.
Tiger Butter
Categories: Cookies & Candy
11 ounces white chocolate chips
1 1/3 cups crunchy peanut butter
11 ounces milk chocolate chips
Line a 8x12 inch pan with parchment or saran wrap. Set aside.
Melt white chocolate and peanut butter together (I usually do it in the microwave). Spread into the prepared pan.
Melt milk chocolate and pour over top. Swirl through with a knife, to create a marble pattern. Chill until firm. Cut into pieces.
Source: http://allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Tiger-Butter-II/Detail.aspx
JEN'S NOTES: The original recipe calls for 1 lb white chocolate, 1 lb semisweet chocolate, and 1 1/3 cups crunchy peanut butter.
Thursday, December 11, 2008
Winger's World Famous Freaking Amazing Sauce (Jen's Version)
This spicy sweet barbecue sauce is the key to Winger's World Famous Wings (see my version of these wings). And it's very easy to duplicate and very yummy. My brother-in-law, Eric, has been asking for this recipe for a while, so here it is!
Jen's Version of Winger's World Famous Freaking Amazing Sauce
Recipe By: Jen
Categories: Grilled & Barbecued, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
1/2 cup brown sugar (I prefer dark brown sugar)
1/4 cup Frank's Red Hot Original Cayenne Pepper Sauce
OR
1/3 cup Louisiana Cayenne Pepper Sauce
Mix the brown sugar and pepper sauce. Microwave 10-20 seconds just until sugar dissolves easily. Enjoy!
Ratings: 9 - Excellent 9
Serving Ideas : Serve this sauce with any kind of barbecued meat. It's especially good on chicken wings!
NOTES : JEN'S NOTES: Frank's Red Hot and Louisiana are the same except Frank's is thicker and more concentrated, so you don't need as much.
Jen's Version of Winger's World Famous Freaking Amazing Sauce
Recipe By: Jen
Categories: Grilled & Barbecued, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
1/2 cup brown sugar (I prefer dark brown sugar)
1/4 cup Frank's Red Hot Original Cayenne Pepper Sauce
OR
1/3 cup Louisiana Cayenne Pepper Sauce
Mix the brown sugar and pepper sauce. Microwave 10-20 seconds just until sugar dissolves easily. Enjoy!
Ratings: 9 - Excellent 9
Serving Ideas : Serve this sauce with any kind of barbecued meat. It's especially good on chicken wings!
NOTES : JEN'S NOTES: Frank's Red Hot and Louisiana are the same except Frank's is thicker and more concentrated, so you don't need as much.
Winger's World Famous Wings
We LOVE the tasty chicken wings from Winger's Grill & Bar. The key to this recipe is Winger's Freaking Amazing Sauce. At Winger's Grill & Bar they probably fry the wings before tossing them in sauce. In my version, I bake the wings to cut out some of the fat, but they are still extremely tasty and really taste like the real thing.
Jen's Version of Winger's World Famous Wings
Recipe By: Jen
Serving Size: 5 wings
Servings: 2
Categories: Appetizers & Beverages, Chicken, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
10 each chicken wings -- rinsed and patted dry
Winger's Freaking Amazing Sauce (see recipe)
OPTIONAL BREADING
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon salt
3 dashes cayenne pepper
OPTIONAL BREADING: Combine breading ingredients. Toss wings in breading to coat. Refrigerate for 60-90 minutes before cooking.
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray. Place wings on the baking sheet, skin side up, making sure they don't touch. Spray wings with cooking spray, if desired. Cook wings at 350 degrees F for 30-40 minutes until wings are cooked through. Increase heat to 450 degrees F and cook wings 5-20 minutes until crispy.
Meanwhile, make the sauce if you don't have any on hand. When the wings come out of the oven, place them in a bowl. Pour the sauce over the top of the wings and mix to coat. If you would like the wings to be sticky, you could place the wings back on the baking sheet and cook another 2-5 minutes at 450 degrees F or until the sauce is bubbly.
Ratings: 9 - Excellent 9 (Scott gives these wings a 9 1/2!)
Serving Ideas : Serve with Ranch or Blue Cheese dressing and celery sticks.
NOTES : JEN'S NOTES: You may have to increase the cooking time in order to get these cooked and crispy, especially if you're making more than 10 wings. These are so good! Scott prefers them without breading because they seem to be saucier, and the sauce is the best part (the breading seems to absorb the sauce). I wonder if you could cook them until crispy, then toss them in a slow cooker with the sauce. This might be a good idea for a party, but they disappear so quickly it might not be worth the effort!
Jen's Version of Winger's World Famous Wings
Recipe By: Jen
Serving Size: 5 wings
Servings: 2
Categories: Appetizers & Beverages, Chicken, Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces
10 each chicken wings -- rinsed and patted dry
Winger's Freaking Amazing Sauce (see recipe)
OPTIONAL BREADING
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon salt
3 dashes cayenne pepper
OPTIONAL BREADING: Combine breading ingredients. Toss wings in breading to coat. Refrigerate for 60-90 minutes before cooking.
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray. Place wings on the baking sheet, skin side up, making sure they don't touch. Spray wings with cooking spray, if desired. Cook wings at 350 degrees F for 30-40 minutes until wings are cooked through. Increase heat to 450 degrees F and cook wings 5-20 minutes until crispy.
Meanwhile, make the sauce if you don't have any on hand. When the wings come out of the oven, place them in a bowl. Pour the sauce over the top of the wings and mix to coat. If you would like the wings to be sticky, you could place the wings back on the baking sheet and cook another 2-5 minutes at 450 degrees F or until the sauce is bubbly.
Ratings: 9 - Excellent 9 (Scott gives these wings a 9 1/2!)
Serving Ideas : Serve with Ranch or Blue Cheese dressing and celery sticks.
NOTES : JEN'S NOTES: You may have to increase the cooking time in order to get these cooked and crispy, especially if you're making more than 10 wings. These are so good! Scott prefers them without breading because they seem to be saucier, and the sauce is the best part (the breading seems to absorb the sauce). I wonder if you could cook them until crispy, then toss them in a slow cooker with the sauce. This might be a good idea for a party, but they disappear so quickly it might not be worth the effort!
Tuesday, December 9, 2008
Frosting (Wendy's)
My sister, Wendy, gave me this recipe along with her sugar cookie recipe. Didn't have the time or energy to make the cookies, so I used some cookie dough in a tube and frosted them with this frosting - they were delicious! This frosting is just so smooth and creamy. Wendy's recipe calls for 2 Tblsp milk, but I had seen something on TV where they said you could use corn syrup instead, so that's what I did and I really liked the results. Oh, and it freezes well, also. Thanks for the great recipe, Wendy!
Frosting (Wendy's)
1/2 cup shortening -- softened
1/2 cup butter -- softened
2 tablespoons milk or corn syrup
1 teaspoon vanilla
3 1/2 cups powdered sugar
Cream shortening and butter together. Add the milk (or corn syrup) and vanilla. Beat the powdered sugar in until smooth. Add more milk if too stiff, or more powdered sugar if too runny.
GLUTEN and SOY FREE DIRECTIONS: Use gluten-free and soy-free shortening, butter, corn syrup, and vanilla. Often times gluten and/or soy can hide in natural flavorings, so make sure your butter and shortening is free of natural flavoring.
DAIRY FREE DIRECTIONS: Use a non-dairy butter substitute (Soy-Free Earth Balance is good) and corn syrup instead of milk.
Source: Wendy
Ratings: 7 - Very Good 7
NOTES : The original recipe calls for milk, not corn syrup.
JEN'S NOTES: I prefer a little more vanilla, maybe 1 1/2 teaspoons total. I always use corn syrup and I always start with 3 cups of powdered sugar, then add more if I want a thicker consistency.
Frosting (Wendy's)
1/2 cup shortening -- softened
1/2 cup butter -- softened
2 tablespoons milk or corn syrup
1 teaspoon vanilla
3 1/2 cups powdered sugar
Cream shortening and butter together. Add the milk (or corn syrup) and vanilla. Beat the powdered sugar in until smooth. Add more milk if too stiff, or more powdered sugar if too runny.
GLUTEN and SOY FREE DIRECTIONS: Use gluten-free and soy-free shortening, butter, corn syrup, and vanilla. Often times gluten and/or soy can hide in natural flavorings, so make sure your butter and shortening is free of natural flavoring.
DAIRY FREE DIRECTIONS: Use a non-dairy butter substitute (Soy-Free Earth Balance is good) and corn syrup instead of milk.
Source: Wendy
Ratings: 7 - Very Good 7
NOTES : The original recipe calls for milk, not corn syrup.
JEN'S NOTES: I prefer a little more vanilla, maybe 1 1/2 teaspoons total. I always use corn syrup and I always start with 3 cups of powdered sugar, then add more if I want a thicker consistency.
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