Buttercream Frosting

1/4 cup butter
1/2 cup vegetable shortening
1 tsp vanilla
1/8 tsp salt
1 lb (about 4 cups) powdered sugar
3 Tbs cool milk or cream

Cream butter and shortening with electric mixer. Add vanilla and salt. Beat in sugar 1 cup at a time. Add milk and beat at high speed until light and fluffy.
makes 3 cups.
*this frosting will stay creamy
*if you want it to get a little harder (like for cookies) use all butter
*for chocolate add cocoa powder and milk to recipe

Richardson's Waffles

2 cups flour
2 cups milk
2 eggs
6 Tbs oil
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder

Beat eggs first. Add wet ingredients. Add dry ingredients. Mix. Pour into waffle iron.

Pumpkin Muffins

1 can pumpkin
2 eggs--beaten
1/2 cup plain yogurt
1/4 cup oil
1 tsp vanilla
3/4 cup whole wheat
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinamon
1/2 tsp salt
3/4 cups white flour

mix togther. Bake at 400 for 18-20 minutes. Makes 1 dozen.

Patty Melt

Rye bread
Butter
Swiss cheese
Hamburger patty
Onions-sliced

Butter one side of bread. Grill onion slices. On bread layer swiss cheese, grilled onions, burger patty, swiss cheese, then bread. Heat on griddle until cheese is melted. Enjoy the calories :)

Wild Rice with Roasted Veggies

2 Large zucchini, thickly sliced
8 ounces mushrooms, quartered
2 red peppers, chopped
6 tablespoon olive oil, divided
2 teaspoon salt
4 cups wild rice (or use 2+ boxes of Rice-a-Roni wild rice)
4 tablespoon balsamic vinegar

Slice zucchini and mushrooms. Chop red pepper. Brush vegetables lightly with 1 tablespoon of the olive oil (or drizzle on top). Preheat oven to broil--about 400. Spread veggies out in a single layer on a cookie sheet. Broil veggies, turning occasionally, until just tender. In the meantime, Cook wild rice according to rice directions--or use a rice cooker. Place rice on a plate and top with veggies. Drizzle with olive oil and balsamic vinegar.

*This is a new favorite

Homemade Fries

We love this lunchtime snack, especially since it is even healthier than our baked potatoes (less fat).

About4-5 medium sized baked potatoes cut into fry size strips (pretty precise term huh--between 1/4" to 1/2" thick) / or you can cut the potatoes first then boil them until you can just get a knife through them, but I prefer to bake them and have them on hand for quicker fries.
1/4 cup olive oil
salt (to taste)
pepper (to taste)

Directions:
Preheat oven to 400. Cut potatoes into desired fry size and place in large mixing bowl. Drizzle olive oil over potatoes. Sprinkle salt and pepper on top and lightly toss until potatoes are coated. line a cookie sheet with foil for easy clean-up and spread fries in a single layer on cookie sheet. Bake for about 40 minutes or until golden and crispy. For more flavor you can sprinkle parmesan (or any other) cheese on top the last 15-20 minutes.

Fried Love!

I am in love with this new recipe, and I am not alone. It is a copycat recipe of The Cheesecake Factory's Avocado Roll appetizer. Mmmm, so good, kind of fattening (but mostly good fats!), wonderful.

dipping sauce

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp (can substitute lemon juice with a little brown sugar)
• 1/2 cup honey
• 1 pinch powdered saffron (I did it without)
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
14. ENJOY!