CREAM CHEESE FROSTING

I seem to always find a use for cream cheese frosting.  It makes almost anything tastes so yummy.  In the fall it seems we whip up a batch almost every weekend for carrot cake, pumpkin bars, or just hungry fingers!

8oz cream cheese
1/2 stick butter
1t vanilla
2c. powdered sugar

Beat first 3 ingredients until smooth.  Add powdered sugar and beat until creamy.  Can add more sugar to make it thicker consistency.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.

CRAB CAKES (Food Network)

8-10oz crab
1/4 c Ritz crackers, crushed
1/4c bread crumbs
1 green onion, sliced
1/8 c mayo
1 egg
1/2 lemon, juiced
1t Worcestershire sauce
2t fresh parsley
1t mustard
garlic powder
Old Bay
salt and pepper

Stir together all ingredients.  Shape into four uniform patties.  Dust with flour.  Pan fry in oil for 4min each side or bake at 400* on a baking sheet for 20min (flip once).

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.

CHICKEN ENCHILADAS (Living Room Series: Ruth Bible study)

Our Ladies' Night group just started our summer Bible study: The Living Room Series: Ruth by Kelly Minter.  This is the study being done by the readers of Beth Moore's blog.  We have only just started the study, but are loving it so far.  One of the coolest parts is it comes with recipes for each week.  This was the first one and it is definitely a keeper!

4-6 chicken breasts
1 can chicken broth (2c)
2c water
8 tortillas
1 can black beans, drained and rinsed
8T picante sauce
small can green chilies
1/2 c cilantro
1/2 c sour cream
2t cumin
3T flour or cornstarch
1/4 c butter
8oz shredded Mexican cheese

Boil chicken in chicken broth, 1t cumin, and water for 20 min.  Reserve 4c broth.  Shred chicken and put in a bowl with black beans, picante, and green chilies.  Set aside.  In a blender combine 2 c broth, 1t cumin, cilantro, and sour cream until smooth.  In a saucepan melt butter, add and cook flour until smooth.  Add 2c broth and cook until thick and creamy.  Add to sauce from blender and stir.  Add 1/4 c of sauce mixture to the chicken mixture.  Fill enchiladas and place in a 9x13 pan, seam side down.  Pour sauce over top to cover enchiladas.  Top with cheese.  Bake uncovered at 350* for 30 min.

Best if made the night before and put in the refrigerator overnight before baking.

HOMEMADE LEMONADE

There's nothing better than a refreshing glass of lemonade, especially in the summer. We love to make our own- free from dyes, corn syrup, and concentrates.

6-7 lemons
1c sugar
water
ice

Put the sugar in a glass and fill with water. Microwave for 2min to dissolve sugar. Stir and add to a 2quart pitcher. Squeeze the lemons and add juice to the pitcher. Fill with water and ice. Enjoy!

SHREDDED BEEF BARBECUE

This is such an easy recipe, my 6 yr old makes it himself. It could not be simpler or more delicious!

2-3lb lean beef roast(chuck,rump roast,or top round)
1c root beer
2c barbecue sauce

Put everything into crock pot and cook on low for 8hrs. Beef will fall apart. Eat as is or serve on rolls.