CHOCOLATE CREAM CHEESE FROSTING

CHOCOLATE CREAM CHEESE FROSTING

• 6 oz. cream cheese
• 6 tbsp. milk
• 4 c. sifted powdered sugar
• pinch of salt
• 4 oz. unsweetened chocolate

1. Mix cream cheese and milk in mixer.
2. Melt chocolate over double boiler or in microwave.
3. Add 1 cup sugar at a time, beating after each addition. Continue until all sugar is added.
4. Add melted chocolate and salt and beat until nice and smooth.

Sumi Salad

Sumi Salad

• 1 package coleslaw
• 1 (3 ounce) packages of any ramen noodles (do not use the flavor packets)
• 4 green onions
• 1/2 cup slivered almond
• 1/2 cup sunflower seeds

Dressing

• 1/4 cup olive oil
• 3/4 cup sugar
• 1/2 cup vinegar
• 2 tablespoons soy sauce

1. Combine dressing ingredients and shake well. Set aside.
2. Slice green onions thinly and add to cabbage.
3. Add almonds and sunflower seeds.
4. Break up ramen noodles.
5. Just before serving, add ramen noodles and dressing to cabbage and toss together.

Chili Corn Bread Salad

Chili Corn Bread Salad

• 1 package (8-1/2 ounces) corn bread mix or follow directions to make cornbread on cornmeal box
• 1 can (4 ounces) chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• Pinch rubbed sage
• 1 cup mayonnaise
• 1 cup (8 ounces) sour cream
• 1 envelope ranch salad dressing mix
• 2 15 oz. cans pinto beans, rinsed and drained
• 2 15 oz. cans whole kernel corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 bacon strips, crumbled
• 2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F.
2. Spray a 8-in. square baking pan with cooking spray.
3. Mix corn bread batter according to directions on package.
4. Add chilies, cumin, oregano and sage and mix in.
5. Bake for 20-25 minutes until a toothpick inserted near the center comes out clean.
6. Cool.
7. Mix mayonnaise, sour cream and dressing mix
8. Crumble half of the corn bread into a large glass bowl or a 9x13 glass pan.
9. Using half of the ingredients, layer beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Refrigerate covered for 2 hours.

I made 1/2 the recipe which I think would be right for a family. The whole recipe would be a good potluck size. The other half of the cornbread is great by itself.

Chocolate Liqueur

Chocolate Liqueur

• 1 1/2 cups sugar
• 3/4 cup water
• 5 tablespoons cocoa powder
• 3 cups vodka
• 2 tsp vanilla
• 10 coffee beans (optional)

1. Heat sugar, water and cocoa in small saucepan for 5 minutes over medium heat. Then cool to room temperature.
2. Mix in vodka, vanilla and coffee beans. Store in clean glass jars in a cool dark place for 2 weeks. Shake jar every other day.
3. Strain liqueur throught cheesecloth. Store in clean glass jars in a dark cool place at least 1 month.

Cranberry Liqueur

Cranberry Liqueur

• 2 cups sugar
• 1 cup water
• 1 (12-ounce) package fresh cranberries
• 3 cups vodka

1. Heat sugar and water over medium heat for 5 minutes. Cool to room temperature.
2. Chop cranberries in food processor.
3. Add cranberries and vodka to sugar mixture.
4. Place in clean jars with lids and store in a cool dark place for 3 weeks. Shake the jars every other day.
5. Strain the mixture through cheesecloth and then pour into clean jars. Liqueur will last for 1 year.

I won't make this again.