Fast and Easy Cream Cheese Frosting

This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days.  Bonus – cold cream cheese, no waiting around for it to soften. 
Ingredients:

● 3 1/2 oz sugar (about 1/2 cup; 100 g)
● 5 oz  heavy cream (shy 2/3 cup; 140 g)
● 1 tsp (5 g) vanilla extract
● 1/8 tsp Diamond Crystal kosher salt; for table salt, use half as much.
● 8 oz plain, full-fat cream cheese, cold (one 8-oz brick; 225 g)

Directions:

  1. If the kitchen temperatures above 74°, refrigerate the mixing bowl and sugar until they have cooled to 70°.

  2. In the bowl of a stand mixer with the whisk attachment, or a hand mixer, combine sugar, cream, vanilla, and salt.

  3. Mix at medium-low speed until sugar is dissolved, about 2 minutes.

  4. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.

  5. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.

  6. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

  7. Thoroughly scrape bowl and whisk.

  8. Continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer.

  9. After whipping, the frosting should be about 60°.

  10. Use immediately or refrigerate until needed.

Serves: 16 servings,  2 cups – really

Source: Serious Eats

Note:  I doubled the recipe but used 12 oz (by weight, 340 g) cream cheese spread.  Worked great!  Easier to incorporate.

Vinegar Based Coleslaw

Forty brought this amazingly delicious and easy-to-make side dish to the Memorial Day barbeque. To save some time, if you don’t want to slice the cabbages and carrots yourself, then buy the pre-made slaw mix. It will work just as well.

Ingredients:

  • 1/2  head of green cabbage, thinly sliced
  • 1 c red cabbage (1/4 head), thinly sliced
  • 1/2 c carrots, shredded (2 large carrots)
  • 3 green onions, thinly sliced
  • 1/4 c apple cider vinegar
  • 1 Tab grainy mustard
  • 1 Tab honey or 1 tsp sugar
  • 1/4 c olive oil
  • 1 tsp celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions:

  1. In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. I
  2. n a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
  3. Pour a small amount of the dressing onto the cabbage mixture.
  4. Mix until combined.
  5. Add dressing until the desired amount is achieved.
  6. Season with salt and pepper.
  7. Chill before serving.

How to Store:  It can stay in the refrigerator undressed and unseasoned for up to 3 days. When ready to serve, simply pour the vinaigrette over the top, season with salt and pepper, toss and serve.
When you shave vegetables super thin and apply an acid to them, like vinegar, it’s going to break down faster and become wilted or, to put it simply, soggy.

Servings: 12
Source:  Chef Billy Parisi billyparisi.com

Benedictine Dip

Benedictine, a quintessential Louisville, Ky. dish, is a cream-cheese-and-cucumber spread named for Jennie Benedict, the turn-of-the-20th century caterer who created it. Use it as a sandwich spread or dip but also as a filling for cocktail puffs or endive spears. Serve with Mint Juleps for Kentucky Derby party.

Ingredients:

  • 1 medium cucumber
  • 1 8oz package, plus 1 3oz package, cream cheese, softened (11 oz)
  • 2 to 3 scallions, finely minced
  • 2 to 3 dashes Tabasco sauce
  • ½ tsp salt, or to taste
  • ¼ tsp freshly ground white pepper
  • 2 Tab mayonnaise

Directions:

  1. Peel the cucumber.
  2. Slice it in half lengthwise.
  3. Scrape out the seeds with a spoon.
  4. Using the coarse side of a hand grater, shred the flesh.
  5. Place in a kitchen towel and squeeze out excess moisture.
  6. Place the grated cucumber and the cream cheese in the bowl
    of an electric mixer.
  7. Beat on medium speed until light and fluffy.
  8. Beat in two scallions.
  9. Season with Tabasco, salt and pepper.
  10. Taste and add more scallion if you like.
  11. Beat in the mayonnaise.
  12. Transfer to a covered bowl.
  13. Chill for a half-hour to allow the flavors to blend.
  14. Serve with crudités, chips or crackers.

Serves: Maks about 2 cups
Source:  Regina Schrambling Updated April 10, 2025

Loaded Broccoli Salad Variation

This lightly dressed entree salad is the combination of several broccoli salads. Consider adding shredded carrots, a sprinkle of sunflower or pumpkin seeds or toasted nuts. Top with shrimp, chicken or beef.  Best made the day before.

Ingredients:

  • 4 c blanched bite sized broccoli florets (two pounds purchased with stems)
  • 1 c shredded extra-sharp Cheddar cheese
  • 1 c corn, frozen or canned
  • 3 slices cooked bacon, diced
  • 1/2 c rice vinegar
  • 1 Tab honey
  • 2 Tab soy sauce
  • 3 Tab dark sesame oil
  • ½ c diced red onion

Directions:

  1. Place the vinegar, honey, soy sauce, sesame oil and onions in a jar.
  2. Shake well.
  3. Place  broccoli, cheese, bacon and corn in a large bowl. Add dressing.
  4. Mix.

Serves: 6

Elegant Wild Rice Salad

Colorful ingredients highlight this spectular salad which is served with grilled meat or seafood.

Ingredients:

  • 2 quarts plus 1 cup water
  • 2 c wild rice
  • 2 6 oz jars marinated artichoke hearts
  • 10 oz frozn peas
  • 1 green pepper, chopped
  • 1 pt cherry tomatoes, halved
  • 1 bunch green onions, chopped
  • toasted slivered almonds

Dressing Ingredients:

  • 1 1/2 c vegetable oil
  • 1/2 c sugar
  • 1/4 c freshly grated Paresan cheese
  • 1 Tab sugar
  • 2 tsp salt
  • 1 tsp celery salt
  • 1/2 tsp ground white pepper
  • 1/2 tsp dry mustard
  • 1/4 tsp paprika
  • 1 clove garlic, minced

Salad Directions:

  1. In a large sauce pan heat water and rice to boiling.
  2. Reduce heat to low.
  3. Cover and simmer for 45 minutes,
  4. Drain excess liquid from rice.
  5. Drain artichokes, reseving the marinade.
  6. Halve the artichoke hearts.
  7. Add to rice with peas, green peppers, green onions, tomatoes, reserved marinade, and half the dressing.
  8. Toss well.
  9. Cover and chill well.
  10. Just before serving toss again.
  11. Taste.
  12. Add some of the remaining dresssing if desired.
  13. Sprinkle with almonds.
  14. Serve.

Dressing Directions:

  1. Combine all dressing ingreadients in lidded jar.
  2. Shake well.
  3. Refrigerate until ready to use.

Serves: 10 – 12

Source:  Mary Doten

Yeast Krunglers

Anna Ortlund (Margie’s great grandmother) worked in the King’s kitchen before she came to the US (at age 16! By herself!)  This was a special cookie made for the King.  Margie’s grandfather made a proper cookie cutter out of a tin can – heart shaped with two circles and a teardrop cutout.

Ingredients:

  • 1/2 lb butter (1 c)
  • 1/4 piece of yeast
  • 1/2 c cream
  • Enough flour to knead (about 2 c)
  • 1 egg white, beaten
  • Coarse sugar

Directions:

  1. Mix and knead together.
  2. Cut.
  3. Dip in beaten egg.
  4. Sprinkle with sugar.

And that’s all the directions!  The dough is like soft bread dough and tricky to dip in egg whites.  You probably would be ok baking at 300° to 350° until brown.

Serves:  ??

Source:  Winifred Kleerup

Caprese Breakfast Casserole

Loaded with tomatoes, pesto, and mozzarella cheese, it is sort of like if Caprese salad became a breakfast casserole.
This dish can be assembled up to 12 hours in advance, covered, and stored in the fridge, but wait to add the tomatoes and mozzarella pearls until just before baking. Let the casserole hang out on the countertop while the oven preheats to take off the chill before you put it in the oven.

Ingredients:

  • 2 Tab butter, for the baking dish
  • 1 (16-oz.) package frozen diced hash browns with onions
  • 2 c shredded mozzarella (about 8 oz.)
  • 3/4 c milk
  • 1/2 c half-and-half
  • 1/4 c prepared pesto
  • 4 large eggs
  • 4 green onions, sliced
  • Kosher salt and black pepper
  • 2 c cherry tomatoes, halved
  • 1 c mozzarella pearls
  • 8 basil leaves, torn if large (optional)

 

Directions:

  1. Preheat the oven to 350°.
  2. Butter a 13-by-9-inch baking dish.
  3. Add the hash browns, spreading them into an even layer.
  4. In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper.
  5. Pour the mixture over the hash browns.
  6. Top with the cherry tomatoes and mozzarella pearls.
  7. Cover with foil.
  8. Bake for 30 minutes.
  9. Remove the foil.
  10. Continue baking until the center is set , 30 to 35 minutes.
  11. Let the casserole rest  a few minutes before cutting into squares.
  12. Sprinkle with the basil leaves, if using, and serve.

Serves: 8

Source:  Ree Drummond The Pioneer Woman

Ridiculously Easy Farmhouse Buttermilk Cake

This is a moist, delicious buttermilk cake and no one believes how EASY it is!   I did some math (and used a chart) and made it in an 8×8 pan.  Worked just fine.  You can also double it for a 9×13 pan.  The recipe said you could mix it by hand (really soft butter) but I was in a hurry so used a mixer.

Ingredients for the cake:

  • ¼ c butter, very soft
  • 1 c light brown sugar, firmly packed
  • 1 large egg – room temperature is better, cold ok
  • 1 c buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ c flour

Ingredients for the topping:

  • 3 Tab melted butter
  • ½ c light brown sugar, firmly packed
  • 2 Tab half and half (I used sour cream)
  • ⅛ tsp salt
  • ¾ c diced pecans (The almonds where already diced.)

Directions for the cake:

  1. Preheat the oven to 350°F.
  2. Spray a 9″ round cake pan (with at least 2-inch tall sides) with baking spray.
  3. Line with parchment paper.
  4. Set aside.
  5. Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
  6. Add the egg, stirring until nice and smooth.
  7. Stir in the buttermilk and vanilla extract until well combined.
  8. Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
  9. Pour the batter into the prepared pan.
  10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.

Directions for the topping:

  1. During the last 10 minutes of baking time, prepare the topping.
  2. Stir the butter and the sugar together.
  3. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
  4. After the cake has baked for 30 minutes, pour the topping over the cake.
  5. Return it to the oven for another 10 minutes (for a total baking time of 40 minutes).
  6. Remove cake from the oven.
  7. Allow to cool for 20 minutes in the pan.
  8. Sprinkle lightly with flaky sea salt, if desired.
  9. Serve warm or at room temperature.
  10. Topping will firm up as the cake cools.

The cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.

Serves:  12

Source: thecafesucrefarine.com  Adapted from King Arthur Flour.

Easy Applesauce Muffins

In only 30 minutes home-baked applesauce spice muffins are ready and you likely have everything you need already in your pantry.  Everything is stirred by hand, no electric hand mixer is needed.  Freezes just fine.

Muffin Ingredients:

  • 3 C  flour
  • 1 Tab baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • 4 large eggs room temperature
  • 2 C brown sugar packed
  • 2 stick plus 3 Tab  butter melted
  • 2 C unsweetened applesauce

Topping Ingredients:

  • 4 Tab granulated sugar
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg

Directions:

  1. Preheat oven to 400°.
  2. Spray a muffin pan with nonstick spray or grease with butter.
  3. In a small-sized mixing bowl,  add flour, baking powder, baking soda, spices, and salt and mix with a wooden spoon to combine.
  4. In a medium-sized mixing bowl, whisk together eggs and brown sugar.
  5. Melt the butter and make sure it is melted but not HOT before adding to the mixture. You do not want hot butter combining with the eggs (or you may get scrambled egg pieces).
  6. Next add the warm melted butter, a little at a time, whisking until the mixture is creamy.
  7. Add the applesauce and mix.
  8. Next, fold in the flour mixture until everything is moist and comes together.
  9. Scoop or pour batter to divide evenly among 24 muffin cups.
  10. In a small bowl,  add all topping ingredients and mix.
  11. Then sprinkle 1 teaspoon on top of each muffin.
  12. Bake for 20 minutes until golden brown and a toothpick comes out clean.
  13. Cool in the muffin pan for a few minutes and then remove them from the pan.
  14. Place them on a cooling rack for about 5 minutes. Enjoy!
  15. Store in an air-tight container for up to 2 days on your kitchen counter.

Serves:  24
Source:  The Short Order Cook

This simple recipe is a classic. But if you want to jazz it up here are some ideas.  I doubled the cinnamon and nutmeg.
Pumpkin Spice – use this as a substitute for the nutmeg & cinnamon.
Cranberry Applesauce Muffins – add ⅓ cup dried cranberries
Blueberry Applesauce Muffis – add ⅓ cup fresh blueberries
Banna Applesauce Muffins – reduce apple sauce to ¾ C and add ¼ C mashed banana

 

Mom’s Tomato Soup Dip

Mom’s Tomato Soup Dip takes all the flavors of the classic soup and sammy and turns them into a deliciously cheesy dip. The best part about this recipe is that everything gets mixed together right in the baking dish.  Because this is an old recipe, some of the can volumns might be different.  That’s ok  This recipe is a guide not a chemical formula.

Ingredients:

  • 1 (10.75 oz) can condensed tomato soup
  • 1 (28 oz) can crushed (or diced) tomatoes, drained
  • 8 oz velveeta, cubed (or chedar/Swiss grated)
  • 1 (8 oz) package cream cheese, cubed
  • 2 cups mozzarella cheese, shredded, divided
  • 2 teaspoons basil
  • 1 teaspoon garlic powder
  • Toasted bread or crackers for serving

Directions:

  1. Preheat oven to 375°.
  2. In an 8×8-inch baking dish (2 quarts, 8 cups), combine tomato soup and crushed tomatoes.
  3. Place cubed cheese and cream cheese on top.
  4. Bake for 15 minutes, or until cheese is soft.
  5. Mix in 1 cup of mozzarella, basil, and garlic powder.
  6. Top with remaining mozzarella cheese. (I think 1/2 cup is enough.)
  7. Return to oven and bake for 20 more minutes or until top is
    bubbling.
  8. Serve with toasted bread, bagel chips, or crackers.  Would this be good over chicken?

Servings: 8-10
Source: 12 Tomatoes