Sprinkles Vanilla Frosting

2 sticks unsalted butter, firm but not cold

3 1/2 cups powdered sugar

1/2 tsp milk

1/2 tsp vanilla

1/8 tsp salt

Beat butter and salt on medium speed until light and fluffy, about 2 minutes.  Reduce the speed to low, gradually add the confectioner's sugar and beat until incorporated.  Add the vanilla and milk and beat until smooth and creamy.  Do not over mix.  Add additional milk, 1 tsp at a time, if frosting is not spreadable.

Sprinkles Cream Cheese Frosting

8 oz cold cream cheese
1 stick unsalted butter, firm but not cold
3 3/4 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Beat cream cheese, butter and salt on medium-low until smooth and creamy, 2 to 3 minutes.  Reduce speed to low, gradually add powdered sugar and beat until incorporated.  Add the vanilla and beat until incorporated.  Do not overmix.

Hasselback Garlic Cheesy Bread

From Lauren's Latest

yield: 2 LOAVES

INGREDIENTS:

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

DIRECTIONS:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Grandma McOmber's Christmas Fudge

Prepare foil lined 13x9 inch pan

Have ready in a mixing bowl:

1 stick butter
24 - 30 oz chocolate chips
2 tsp vanilla

Boil for 5 minutes, stirring constantly:

25 Marshmallows

4 cups sugar
1 can evaporated milk

1 cup toasted nuts optional

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken from Semi Homemade Mom

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.