*~*~* Let's ShareRecipes *~*~*

Noel
Noel Member Posts: 3,095 Member
edited March 2014 in Breast Cancer #1
The original "Let's Share Recipes" was such a huge success with lots of great recipes that I thought it was time to start a new one with my sisters in pink.

It is Fall now, the weather is turning cooler, and, it is time to turn those ovens on!

So, let's share recipes!



♥ Noel
«1345

Comments

  • Noel
    Noel Member Posts: 3,095 Member
    I'll start! This is one of my hubby's favorites!
    HERSHEY'S BEST BROWNIES

    1 CUP BUTTER OR MARGARINE
    2 CUPS SUGAR
    2 TEASPOONS VANILLA EXTRACT
    4 EGGS
    3/4 CUPS HERSHEY'S COCOA
    1 CUP ALL PURPOSE FLOUR
    1/2 TEASPOON BAKING POWDER
    1/4 TEASPOON SALT
    1 CUP CHOPPED NUTS ( OPTIONAL )

    HEAT OVEN TO 350 DEGREES. GREASE A 13 X 9 BAKING PAN. IN MEDIUM MICROWAVE SAFE BOWL, PLACE BUTTER. MICROWAVE @ HIGH (100%) 2 TO 2 1/2 MINUTES OR UNTIL MELTED. STIR IN SUGAR AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING WELL WITH A WOODEN SPOON AFTER EACH ADDITION. ADD COCOA, BEAT UNTIL WELL BLENDED. ADD FLOUR, BAKING POWDER AND SALT. BEAT WELL. STIR IN NUTS, IF DESIRED. POUR BATTER INTO PREPARED PAN. BAKE 30 TO 35 MINTUES OR UNTIL BROWNIES JUST BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL. CUT INTO BARS. MAKES ABOUT 36 BROWNIES.

    P.S. IF YOU WANT TO ICE THEM YOU CAN, BUT, I USUALLY JUST SPRINKLE CONFECTIONER'S SUGAR ON TOP. YUMMY!
  • DianeBC
    DianeBC Member Posts: 3,881 Member
    Noel said:

    I'll start! This is one of my hubby's favorites!
    HERSHEY'S BEST BROWNIES

    1 CUP BUTTER OR MARGARINE
    2 CUPS SUGAR
    2 TEASPOONS VANILLA EXTRACT
    4 EGGS
    3/4 CUPS HERSHEY'S COCOA
    1 CUP ALL PURPOSE FLOUR
    1/2 TEASPOON BAKING POWDER
    1/4 TEASPOON SALT
    1 CUP CHOPPED NUTS ( OPTIONAL )

    HEAT OVEN TO 350 DEGREES. GREASE A 13 X 9 BAKING PAN. IN MEDIUM MICROWAVE SAFE BOWL, PLACE BUTTER. MICROWAVE @ HIGH (100%) 2 TO 2 1/2 MINUTES OR UNTIL MELTED. STIR IN SUGAR AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING WELL WITH A WOODEN SPOON AFTER EACH ADDITION. ADD COCOA, BEAT UNTIL WELL BLENDED. ADD FLOUR, BAKING POWDER AND SALT. BEAT WELL. STIR IN NUTS, IF DESIRED. POUR BATTER INTO PREPARED PAN. BAKE 30 TO 35 MINTUES OR UNTIL BROWNIES JUST BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL. CUT INTO BARS. MAKES ABOUT 36 BROWNIES.

    P.S. IF YOU WANT TO ICE THEM YOU CAN, BUT, I USUALLY JUST SPRINKLE CONFECTIONER'S SUGAR ON TOP. YUMMY!

    CHEESY POTATO SOUP AND HAM
    I love this idea Noel! Thanks for starting it again!

    10 MEDIUM POTATOES
    1 CAN CREAM OF CHICKEN SOUP
    1/2 LB. VELVEETA CHEESE
    2 CUPS DICED HAM
    1 CAN CREAM OF CELERY SOUP
    16 OZ. SOUR CREAM
    2 MEDIUM ONIONS

    PEEL AND DICE POTATOES. CHOP ONION, COVER WITH WATER AND SIMMER TILL TENDER. DO NOT DRAIN, ADD SOUPS, SOUR CREAM, VELVEETA CHEESE AND HAM. SIMMER 15 MINUTES.

    THIS IS A TRADITION AT OUR HOME AT CHRISTMAS TIME. IT IS VERY GOOD AND VERY RICH! I THINK YOU WILL ENJOY IT!
  • New Flower
    New Flower Member Posts: 4,294
    Noel said:

    I'll start! This is one of my hubby's favorites!
    HERSHEY'S BEST BROWNIES

    1 CUP BUTTER OR MARGARINE
    2 CUPS SUGAR
    2 TEASPOONS VANILLA EXTRACT
    4 EGGS
    3/4 CUPS HERSHEY'S COCOA
    1 CUP ALL PURPOSE FLOUR
    1/2 TEASPOON BAKING POWDER
    1/4 TEASPOON SALT
    1 CUP CHOPPED NUTS ( OPTIONAL )

    HEAT OVEN TO 350 DEGREES. GREASE A 13 X 9 BAKING PAN. IN MEDIUM MICROWAVE SAFE BOWL, PLACE BUTTER. MICROWAVE @ HIGH (100%) 2 TO 2 1/2 MINUTES OR UNTIL MELTED. STIR IN SUGAR AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING WELL WITH A WOODEN SPOON AFTER EACH ADDITION. ADD COCOA, BEAT UNTIL WELL BLENDED. ADD FLOUR, BAKING POWDER AND SALT. BEAT WELL. STIR IN NUTS, IF DESIRED. POUR BATTER INTO PREPARED PAN. BAKE 30 TO 35 MINTUES OR UNTIL BROWNIES JUST BEGIN TO PULL AWAY FROM SIDES OF PAN. COOL. CUT INTO BARS. MAKES ABOUT 36 BROWNIES.

    P.S. IF YOU WANT TO ICE THEM YOU CAN, BUT, I USUALLY JUST SPRINKLE CONFECTIONER'S SUGAR ON TOP. YUMMY!

    Hi Noel
    This is my Hubby's favorite too. I have been using different brand of cocoa but the rest is recipe.
    I like them too
    New Flower
  • Noel
    Noel Member Posts: 3,095 Member

    Hi Noel
    This is my Hubby's favorite too. I have been using different brand of cocoa but the rest is recipe.
    I like them too
    New Flower

    Hi New Flower! Looks like
    Hi New Flower! Looks like both of our husband's have a sweet tooth, huh? These really are the best and so very easy.

    I confess, I love them too. LOL
  • New Flower
    New Flower Member Posts: 4,294
    Noel said:

    Hi New Flower! Looks like
    Hi New Flower! Looks like both of our husband's have a sweet tooth, huh? These really are the best and so very easy.

    I confess, I love them too. LOL

    Yes
    that true. It is easy and always a winner recipe. My hubby needs at least one cookie with every meal. I read that it is very important phycological support for some people.
  • Sher43009
    Sher43009 Member Posts: 602 Member

    Yes
    that true. It is easy and always a winner recipe. My hubby needs at least one cookie with every meal. I read that it is very important phycological support for some people.

    Good Idea
    This is from the ACS cookbook, easy and sooo good! Really good with cream cheese spread or frosting.


    Applesauce Cake/Bread

    1 cup raisins, Optional
    ½ cup water
    1 cup chunky applesauce
    1/3 cup margarine
    ½ cup sugar
    1 egg
    1 teaspoon vanilla
    1 ½ cups unbleached white flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ½ cup chopped walnuts, Optional

    Preheat oven to 350o F. Grease a loaf pan with margarine. In a small saucepan, combine raisins and water. Bring to a boil. Reduce heat, cover and simmer for 1 minute. Remove from heat. Stir in applesauce. Cool to luke warm. Cream margarine and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon and cloves. Mix into batter. Add applesauce mixture and nuts. Pour into greased loaf pan. Bake for 1 hour. Cool 10 minutes before removing from the pan.

    For tube pan cake, double recipe.

    For mini-muffins without raisins and walnuts there is no need to heat, just add water and applesauce to batter. Bake about 15 minutes.

    For the applesauce use MacIntosh apples, peeled and cubed. Boil in ¼ cup water until soft. Mash with potato masher. 3lb, bag of apples makes enough for 2 loafs with a bit left over.
  • 24242
    24242 Member Posts: 1,398
    If you like jalapeno POPPERS
    I am famous for cooking with my friends and family. Mother a great cook but I do more interesting things.

    Clean jalapeno ridding them of seeds and membrane so not hot. If want more heat leave membrane in and a few seeds.

    Stuffing is made of cream cheese and maybe a little sour cream and then garlic a clove or so with seasonings of your taste. I make them all different ways with many kinds of grated cheese in the mix including a tiny bit of fetta or goats cheese.

    Then you bake them for 40 minutes and slightly brown on top and anyone who has every had mine dreams about them as much as I do. People use to think I was nuts by having to have these things because I love them so much but they too are in the same boat as me.
    Tara
  • jnl
    jnl Member Posts: 3,869 Member
    Sher43009 said:

    Good Idea
    This is from the ACS cookbook, easy and sooo good! Really good with cream cheese spread or frosting.


    Applesauce Cake/Bread

    1 cup raisins, Optional
    ½ cup water
    1 cup chunky applesauce
    1/3 cup margarine
    ½ cup sugar
    1 egg
    1 teaspoon vanilla
    1 ½ cups unbleached white flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ½ cup chopped walnuts, Optional

    Preheat oven to 350o F. Grease a loaf pan with margarine. In a small saucepan, combine raisins and water. Bring to a boil. Reduce heat, cover and simmer for 1 minute. Remove from heat. Stir in applesauce. Cool to luke warm. Cream margarine and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon and cloves. Mix into batter. Add applesauce mixture and nuts. Pour into greased loaf pan. Bake for 1 hour. Cool 10 minutes before removing from the pan.

    For tube pan cake, double recipe.

    For mini-muffins without raisins and walnuts there is no need to heat, just add water and applesauce to batter. Bake about 15 minutes.

    For the applesauce use MacIntosh apples, peeled and cubed. Boil in ¼ cup water until soft. Mash with potato masher. 3lb, bag of apples makes enough for 2 loafs with a bit left over.

    The ACS has a cookbook? How
    The ACS has a cookbook? How do you get it, or, is it online? Glad to see this post revived again. I got a lot of great recipes before.

    Hugs, Leeza
  • Noel
    Noel Member Posts: 3,095 Member

    Yes
    that true. It is easy and always a winner recipe. My hubby needs at least one cookie with every meal. I read that it is very important phycological support for some people.

    Watergate Salad
    This is so easy and so good!

    1 ( NO. 2 ) CAN CRUSHED PINEAPPLE ( DO NOT DRAIN )
    1 PACKAGE OF INSTANT PISTACHIO PUDDING
    1 CUP MINIATURE MARSHMALLOWS
    1 CUP PECANS OR CHOPPED NUTS
    9 OUNCES COOL WHIP

    MIX PINEAPPLE WITH PISTACHIO PUDDING AND LET DISSOLVE. ADD MARSHMALLOWS AND NUTS, THEN COOL WHIP. LET SET OVERNIGHT IN FRIG.
  • sbmly53
    sbmly53 Member Posts: 1,522
    Pesto
    1 cup packed (but not tightly) basil
    1/3 cup pine nuts (walnuts can be substituted)
    1/3 cup parmesan
    1/3 cup extra virgin olive oil
    2 cloves garlic (1 if you're not a garlic lover)
    salt & pepper to taste

    Throw it in a food processor; garlic, nuts, basil, then oil, parm & s&p.

    Fabulous over a brick of cream cheese with your favorite crackers. And, wine, of course! Or, add it to cream and butter and pour over pasta.

    Sue
  • Sher43009
    Sher43009 Member Posts: 602 Member
    sbmly53 said:

    Pesto
    1 cup packed (but not tightly) basil
    1/3 cup pine nuts (walnuts can be substituted)
    1/3 cup parmesan
    1/3 cup extra virgin olive oil
    2 cloves garlic (1 if you're not a garlic lover)
    salt & pepper to taste

    Throw it in a food processor; garlic, nuts, basil, then oil, parm & s&p.

    Fabulous over a brick of cream cheese with your favorite crackers. And, wine, of course! Or, add it to cream and butter and pour over pasta.

    Sue

    ASC Cookbooks
    You can order the cookbooks online from ASC. www.cancer.org. From the home page scroll down and on left side you'll see ASC Bookstore. It's in there. They have several to choose from. The Applesauce Cake came from a friend of mine that had the cookbook from years ago.

    Sue your pesto sounds wonderful--can't wait to try it. I love pesto over pasta.

    Sher
  • RE
    RE Member Posts: 4,591 Member
    NOT LOW CAL BUT GOOD
    MARSHMELLOW TREAT

    1 SMALL PKG SEMI SWEET CHOCOLATE CHIPS
    1 SMALL PKG BUTTERSCOTCH CHIPS
    1 CUP CHUNK PEANUT BUTTER
    1 LARGE PKG MINI MARSHMELLOW

    HEAT CHIPS AND PEANUT BUTTER IN MICOWAVE FOR 2 - 3 MINUTES. STIR WELL AND POUR OVER MARSHMELLOWS, STIR WELL AGAIN. LET SET FOR TEN MINUTES. SERVE AND ENJOY!
  • Noel
    Noel Member Posts: 3,095 Member
    RE said:

    NOT LOW CAL BUT GOOD
    MARSHMELLOW TREAT

    1 SMALL PKG SEMI SWEET CHOCOLATE CHIPS
    1 SMALL PKG BUTTERSCOTCH CHIPS
    1 CUP CHUNK PEANUT BUTTER
    1 LARGE PKG MINI MARSHMELLOW

    HEAT CHIPS AND PEANUT BUTTER IN MICOWAVE FOR 2 - 3 MINUTES. STIR WELL AND POUR OVER MARSHMELLOWS, STIR WELL AGAIN. LET SET FOR TEN MINUTES. SERVE AND ENJOY!

    Sounds good RE! I made your
    Sounds good RE! I made your other recipes in the older post and my family loved them! Look forward to seeing more of yours again.
  • jnl
    jnl Member Posts: 3,869 Member
    Sher43009 said:

    ASC Cookbooks
    You can order the cookbooks online from ASC. www.cancer.org. From the home page scroll down and on left side you'll see ASC Bookstore. It's in there. They have several to choose from. The Applesauce Cake came from a friend of mine that had the cookbook from years ago.

    Sue your pesto sounds wonderful--can't wait to try it. I love pesto over pasta.

    Sher

    Ok, thanks Sher. I will
    Ok, thanks Sher. I will order it. All of these recipes make me hungry!

    Leeza
  • sweetvickid
    sweetvickid Member Posts: 459 Member
    Noel said:

    Sounds good RE! I made your
    Sounds good RE! I made your other recipes in the older post and my family loved them! Look forward to seeing more of yours again.

    Cornbread salad
    3 cups stale cornbread cut in 1/2-inch diced
    1 cucumber, seeded and diced
    1 large tomato, seeded and diced
    1/2 cup red bell pepper, diced
    1/2 cup yellow bell pepper, diced
    1/4 cup finely diced red onion
    1/4 cup thinly sliced green onions
    2 garlic cloves, finely chopped
    1/4 cup white wine vinegar
    1/3 cup extra-virgin olive oil
    1 teaspoon canned chipotle chile in adobe sauce, coarsely chopped (optional)
    1 tablespoon honey
    1/4 cup chopped cilantro
    Salt
    Freshly ground pepper
    1. Preheat the oven to 350°F (175°C).
    2. Spread the cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy.
    3. In a large bowl, place the cucumber, tomato, red and yellow bell peppers, red onion, green onion, and garlic. Toss to mix well. Add the cornbread cubes and lightly toss to mix.
    4. In a small bowl, combine the wine vinegar, olive oil, chipotle chile, honey, cilantro, and the salt and pepper to taste to make the vinaigrette.
    5. Pour the vinaigrette over the salad ingredients and toss to mix well. Let stand 15 to 30 minutes so the bread can absorb the dressing, then serve.
  • Ritzy
    Ritzy Member Posts: 4,381 Member

    Cornbread salad
    3 cups stale cornbread cut in 1/2-inch diced
    1 cucumber, seeded and diced
    1 large tomato, seeded and diced
    1/2 cup red bell pepper, diced
    1/2 cup yellow bell pepper, diced
    1/4 cup finely diced red onion
    1/4 cup thinly sliced green onions
    2 garlic cloves, finely chopped
    1/4 cup white wine vinegar
    1/3 cup extra-virgin olive oil
    1 teaspoon canned chipotle chile in adobe sauce, coarsely chopped (optional)
    1 tablespoon honey
    1/4 cup chopped cilantro
    Salt
    Freshly ground pepper
    1. Preheat the oven to 350°F (175°C).
    2. Spread the cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy.
    3. In a large bowl, place the cucumber, tomato, red and yellow bell peppers, red onion, green onion, and garlic. Toss to mix well. Add the cornbread cubes and lightly toss to mix.
    4. In a small bowl, combine the wine vinegar, olive oil, chipotle chile, honey, cilantro, and the salt and pepper to taste to make the vinaigrette.
    5. Pour the vinaigrette over the salad ingredients and toss to mix well. Let stand 15 to 30 minutes so the bread can absorb the dressing, then serve.

    Glad to see this thread!
    Oh Vicki! Your recipe came just in time for me. I made cornbread yesterday with the chili that we had and I made wayyyyyyyyyyy too much. So, I can make your recipe with the leftover cornbread. This sounds Delicious!


    Sue :)
  • Tinabug
    Tinabug Member Posts: 158
    Pumpkin Chip Muffins
    4 eggs
    2 cups sugar
    (1) 15 oz. can pumpkin
    1 1/2 cups vegetable oil
    3 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    2 cups semi-sweet chocolate chips

    Preheat oven to 400 degrees. Lightly grease (2)12 cup muffin pans.

    Beat the eggs in a large bowl & mix in the sugar, pumpkin & oil.

    In medium bowl, mix the flour, baking soda, baking powder, cinnamon, & salt. Blend into the egg & pumpkin mixture. Fold in chocolate chips. Transfer to muffin pans.

    Bake in preheated oven 15 to 20 minutes. Remove from pan & cool on wire rack.

    I'm not a huge fan of pumpkin, but these are always a HUGE HIT!!! Very good warm.
  • creampuff91344
    creampuff91344 Member Posts: 988
    Tinabug said:

    Pumpkin Chip Muffins
    4 eggs
    2 cups sugar
    (1) 15 oz. can pumpkin
    1 1/2 cups vegetable oil
    3 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    2 cups semi-sweet chocolate chips

    Preheat oven to 400 degrees. Lightly grease (2)12 cup muffin pans.

    Beat the eggs in a large bowl & mix in the sugar, pumpkin & oil.

    In medium bowl, mix the flour, baking soda, baking powder, cinnamon, & salt. Blend into the egg & pumpkin mixture. Fold in chocolate chips. Transfer to muffin pans.

    Bake in preheated oven 15 to 20 minutes. Remove from pan & cool on wire rack.

    I'm not a huge fan of pumpkin, but these are always a HUGE HIT!!! Very good warm.

    Thanks everyone for your responses, and the yummy recipes you have posted. I will get started on trying them immediately. (As soon as i can get up off of this computer and do something constructive. LOL) Anyway, here is my most favorite recipe for this summer. Was served by my Aunt while we were driving across Texas to get to our vacation spot in NM. It was so good, I made a pig of myself, and my husband asked me, after my third helping, and headed to clean out the bowl for my fourth helping, "Don't you think you have had enough?" Here it is:

    SPINACH/STRAWBERRY SALAD

    1 bag fresh baby spinach
    1 small box fresh strawberries, sliced
    1/3 red onion, sliced thin and "ringed"
    1 cucumber, peeled and diced
    1/3 cup sliced almonds (toasted) = can substitute pine nuts if you can find them

    Mix in salad bowl and place in refrigerator until you are ready to serve

    LEMON ZEST DRESSING

    1 large lemon - zest the whole lemon, split down middle and squeeze all juices.
    1/3 cup sugar
    2 tablespoons White Wine Vinegar
    1 tablespoon Olive Oil
    1 teaspoon poppy seeds

    Mix thoroughly until sugar completely dissolves. Refrigerate until serving time.

    You can make this your main meal by adding either broiled shrimp or broiled chicken breast. However, my favorite way is just salad.

    Enjoy

    Judy
  • Angie2U
    Angie2U Member Posts: 2,991
    sbmly53 said:

    Pesto
    1 cup packed (but not tightly) basil
    1/3 cup pine nuts (walnuts can be substituted)
    1/3 cup parmesan
    1/3 cup extra virgin olive oil
    2 cloves garlic (1 if you're not a garlic lover)
    salt & pepper to taste

    Throw it in a food processor; garlic, nuts, basil, then oil, parm & s&p.

    Fabulous over a brick of cream cheese with your favorite crackers. And, wine, of course! Or, add it to cream and butter and pour over pasta.

    Sue

    Cheese Potatoes
    1 ( 2 lb ) package frozen hash browns
    1 cup chopped green onion
    1 pint sour cream
    1 teaspoon salt
    1 can of cream of chicken soup
    1 stick oleo
    8 ounces shredded cheddar cheese

    Make sure potatoes are thawed. Bake uncovered at 325 degrees for 1 hour. Enjoy!
  • cookie97
    cookie97 Member Posts: 200
    Cinnamon Rolls
    Homemade Cinnamon Rolls (Copy Cat Cinnabon Rolls that you can’t stop eating…ask me how I know)
    Dough Ingredients:
    1 1/2 cups granulated sugar
    3 Tbls. ground cinnamon
    (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
    1 tsp. granulated sugar
    1 cup 110 degree water (approximately)
    1 cup warm milk
    2/3 cups granulated sugar
    2/3 cup melted butter OR margarine
    2 tsp. salt
    2 eggs – slightly beaten
    Up to 8 cups all-purpose flour
    1/2 cup melted butter OR margarine
    1 1/2 cups chopped walnuts or pecans – optional
    1/2 cup melted butter OR margarine
    1/3 cup granulated sugar


    • Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
    • In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
    • In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
    • Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.

    • Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
    • Punch down dough and let rest for 5 minutes.
    • Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
    • Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
    • Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
    • Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
    • Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

    Cinnabon like Frosting
    • 8 oz. cream cheese
    • 8 ounces margarine
    • 1 tsp. vanilla ( I love using almond extract for variety)
    • 1/2 tsp lemon
    • 16 oz. powdered sugar
    Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.

    Enjoy!
    Peace and Love,
    Edie