Chocolate Icing

This is seriously the best stuff on Earth. I don't care what Snapple says:

3 TBS butter
1 cup semi-sweet chocolate chips
2 TBS light corn syrup

In a small saucepan combine all ingredients. Stir constantly until smooth. Let boil for 1 minute. Spread over cake, cupcakes or brownies.

Christmas Punch

2 cans cranberry-raspberry concentrate
2 liter Ginger Ale

Mix concentrate with Ginger Ale instead of water. You can also add a carton of raspberry sherbet to make a creamier punch.

Spinach, Chicken and Wild Rice Soup

This is Matt and Heather's recipe

3 cups water
1 (14 oz) can chicken broth
1 (10 3/4 oz) can cream of chicken soup
2/3 cup uncooked wild rice (rinse and drain)
1/2 tsp dried thyme
1/4 tsp ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach

1- In a 3 1/2 or 4 qt slow cooker, combine water, broth, cream of chicken soup, rice, chicken, thyme and pepper. (You could wait to add the chicken later if you want)

2- Cover and cook on low for 7-8 hours or high for 3 1/2- 4 hours.

3- Stir in shredded spinach until just before serving.

Arizona Chili

2 chicken breasts, cut in thin strips
1 onion, chopped
2 cloves garlic, crushed
1 tbs olive oil
1 can chili style chunky tomatoes
1 can black beans
1 (4oz) can diced green chilis

In a large sauce pan cook chicken, onion & garlic in oil until chicken is no longer pink. Drain. Add chilis, tomatoes and beans. Simmer on low 10 minutes.

Spaghetti with Butter and Parmesan

4-6 tbs butter (I used Brummel and Brown)
1 pound wheat spaghetti
1 cup freshly grated parmesan
black pepper to taste

Cook pasta. Drain. Add butter and cheese. Serve immediately. This was so easy and filling.

Beef Stew

1 pound lean stew meat
5 red potatoes, peeled and cut (I didn't peel mine, though)
carrots (depending on how many you like)
1 bag frozen peas
water (to cover)
beef broth (we use low-sodium, of course)

Brown beef with garlic, pepper and onion (or, in my case, onion powder).

Add all ingredients to crock pot. Cover with 1 cup beef broth and enough water to cover food. I added a little more garlic. Cook on high for 4 hours or on low 6-8. I added a tablespoon of corn starch mixed with a little cold water the last 10 minutes of cooking.

Jeff wanted me to make sure that I let you know this was a 10! More than a 10! If he could eat this every day he would.

Pumpkin Angel Food Cake

This sounds so good and I am gonna have to try it!!

Cake
1box Betty Crocker® white angel food cake mix
1tablespoon Gold Medal® all-purpose flour
1 1/2teaspoons pumpkin pie spice
3/4cup canned pumpkin (not pumpkin pie mix)
1cup cold water

Ginger-Cream Filling
1pint (2 cups) whipping cream
1/4cup powdered sugar
1tsp ground ginger

1.Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2.Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3.In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

High Altitude (3500-6500 ft): Bake 47 to 52 minutes(you utah ppl)