Soft Buttercream Frosting

This is the frosting I used on Lexi's birthday cake. Excellent tasting without a powdered sugar or greasy taste or texture. But it is a very soft frosting. It also has less sugar than most frosting.

Makes about 6 cups
Ingredients

• 1 1/3 cups granulated sugar
• 7 large egg whites
• Pinch of salt
• 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
• 2 teaspoons pure vanilla extract

Directions

1. Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. (You could use a double boiler, then transfer it to a mixer bowl.)
2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
3. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract.
Use immediately, or refrigerate in an airtight container for up to three days.

SWEET AND SOUR BEANS

1 lb. bacon (fried crisp and crumbled)
2 lg cans pork and beans (drained) (30 oz) (remove pork)
1 onion (chopped)
1/3 cup catsup
1 green pepper (chopped)
1/3 cup brown sugar
1 can crushed pineapple w/juice (15 oz)

Mix altogether and bake at 325 degrees uncovered 1 1/2 to 2 hours. I put it in my crockpot on low until hot (about 5-6 hours). If desired you can saute the onion and pepper in bacon grease.

Easy Chicken Pot Pie

1 (12.5 oz) can Snow's chicken
2 (15 oz) cans Veg-All mixed vegetables
1 (12 oz) jar chicken gravy
1 dash sage (opt)
salt and pepper to taste
1 package of 2 premade Western Family refrigerated pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients. May add 1/4 cup milk if desired. Place 1 pie crust into deep dish pie pan. Spoon mixture into pie crust and top with second pie crust. Crimp edges together. Make 2 or 3 slits in top crust and bake at 400 degrees about 50-60 minutes or until golden brown. Let rest for 5 minutes. Cut and serve.

Lazy Days Potato Salad

This one is for you Diane. It is really quick, and tastes good.

1 can (14 1/2 oz) sliced potatoes, drained
1/4 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup shredded carrot
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp chopped dill pickle
1/2 cup mayonnaise
1 to 2 Tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.

Yield: 4 servings

2/3 cup (prepared with fat free mayonnaise) equals 93 calories, 3 g fat, 3 mg cholesterol, 780 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein

2/3 cup = 2 WW points

Brattens Boston Clam Chowder

My niece called yesterday for this recipe, so I decided to post it here. It is easy to make but very good tasting.

2 (6 1/2 oz) cans minced clams
1 cup chopped onion (chopped fine)
1 cup diced celery
2 cups diced potatoes
3/4 cup butter or margarine
1/4 cup flour
1 quart half & half cream
1 1/2 tsp salt
white pepper to taste

Drain juice from clams and pour juice over veggies. Add enough water to barely cover. Simmer until tender. Melt butter. Add flour and blend. Then add cream, cook until thick and smooth. Add undrained veggies and clams. Heat thoroughly. Enjoy!! I like vegetables so I added 2 cups diced carrots.

Fudge Frosting

This is the fudge frosting I used to frost the cupcakes last week. Very easy...no powdered sugar. Tastes like a nice, soft fudge. Delicious.

2 Cups granulated sugar
1/2 Cup baking cocoa
1/2 Cup butter, cut into chunks
1/2 Cup milk
2 Teaspoons vanilla extract

In a small saucepan, combine the sugar, cocoa, butter, and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Stir until smooth. Frost cake or cookies as desired.

Chocolate Easter Eggs

This is a wonderful Easter treat. These are so easy and very delicious. Lemon pudding is my favorite, but I also like chocolate and vanilla. I'm going to try chocolate with a bit of mint flavoring for chocolate mint eggs. I hope it's as good as it sounds. You could make other shapes and have them for any holiday you'd like.

Ingredients:
1 pkg. (4 serving size)Chocolate Flavor Instant Pudding & Pie Filling (DO NOT USE SUGAR FREE)
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups unsifted powdered sugar
1 pkg. (8 squares)Semi Sweet Baking Chocolate
2 squares White Baking Chocolate

Preparation:
Stir dry (unprepared) pudding mix, boiling water and butter in large bowl until well blended.

Add powdered sugar by cupfuls, stirring after each addition until mixture forms a ball. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1 1/2 inches long) oval shaped eggs. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.) Refrigerate eggs until firm, about 30 minutes.

Microwave semi sweet and white chocolates in separate bowls on HIGH 1 1/2 to 2 minutes or until slightly melted. Stir until chocolates are completely melted.

Dip eggs into semi sweet chocolate. Refrigerate on wax paper lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.

You can use any flavor of pudding mix.