Buttercream Frosting

1 cup shortening
1 tsp. clear vanilla
4 cups sifted powdered sugar
2-4 Tbsp. milk

Cream shortening with an electric mixer. Add vanilla and milk. Add sugar 2 cups at a time. Scrape sides and bottom of bowl often. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.

Barbecue Sauce

1 cup sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.

Homemade Root Beer

4 gallons water
4 lbs. sugar
4 lbs. dry ice
1 2-oz. root beer concentrate

Combine all ingredients in an open five gallon container. Mix well until sugar is dissolved. Stir occasionally to keep dry ice off sides and bottom. Keep container always open.

Allow to process for approximately 20 minutes or until dry ice dissipates.

Fruity Summer Salad

1/2 pkg. bow tie pasta
1/4 cup mayonnaise
1/4 cup sour cream
1 can chicken, drained & shredded
1 can pineapple tidbits, drained
1 apple, diced
2 cups red grapes
Salt and onion powder to taste

Cook pasta according to package directions, drain and cool.

Mix all ingredients in a large bow and serve.

Pizza Bubble

1 16-oz jar of pizza sauce
1 can cream of mushroom soup

2 cans Pillsbury Biscuits
1 8-oz. pkg. shredded mozzarella cheese, divided

Favorite pizza toppings such as: green pepper, onions, pepperoni, pineapple, Canadian bacon, browned sausage, mushrooms, etc.

Combine pizza sauce and cream of mushroom soup in a large bowl. Cut biscuits into fourths and add. Then chop any pizza toppings and add to pizza sauce mixture. Lastly add 1 cup of cheese.

Pour into a 9 x 13 pan and bake at 350 for 40 minutes. Top with remaining cheese and return to oven until melted.

Corn Tortilla Quiche

3/4 lb. ground sausage
5 small corn tortillas
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup evaporated milk or cream
1/2 cup cottage cheese
1/2 tsp. chili powder
1/4 cup dried or fresh cilantro

Brown sausage, drain & set aside.

Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies.

Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro.

Cut into wedges.

Italian Herb Chicken (Crock-Pot)

1/2 pkg. McCormick Slow Cookers Italian Herb Chicken Seasoning
2 boneless, skinless chicken breasts*
1 can sliced mushrooms*
1 can stewed tomatoes, undrained
1 can tomato paste
Bowtie pasta
Grated Parmesan cheese

Place chicken and mushrooms in slow cooker.

Mix seasoning, tomatoes and paste until will blended. Pour over chicken and mushrooms. Cover and cook on low for 8 hours or on high for 4.

Serve over bowtie pasta and top with cheese.

*Chicken can be frozen and mushrooms can be fresh.