Flavored popcorn

Here is a quick how to on stove top popped corn.  But don't actually pop it until you mix your seasoning together, then set it aside and shake your popcorn.

I use a whirly pop (saving up for a stainless steel model) to pop corn, but you can use a large pan wiht a lid. (which jiffy pop now markets at most grocery stores. halla)

2 Tbl coconut oil

1/2 c. non-gmo popcorn kernels (which jiffy pop now markets at most grocery stores. halla)

1/2 tsp himalayan pink salt (or other sea salt)

Put coconut oil and kernels in whirly pop or large pan with lid. Heat on medium heat shaking occasionally. Once popcorn starts to pop it needs continuous movement so twirl your whirly pop or shake your pan baby.  Move it til the popping starts to slow and then turn off heat.  Leave on stove til popping stops.

Immediately pour into large bowl (or my favorite, into a large paper bag) Sprinkle seasoning and stir to combine (or in a bag, shake it, shake it, shake it) Enjoy!

Barbecue Flavoring

1 1/4 tsp smoked paprika

1 tsp paprika

1 tsp onion powder

1/4 tsp garlic powder

Ranch Flavoring

1/3 c. nutritional yeast

2 Tbl dried parsley

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp himalayan pink salt

Garlic Pepper Flavoring

2 tsp garlic powder

1 tsp black pepper

1/2 tsp cumin

1/2 tsp onion powder

1/4 tsp paprika

1/4 tsp dried parsley

Buttery Popcorn

Put coconut oil in pan with 2 popcorn kernels and 1/2 tsp pink himalayn salt

When kernels pop add 1/2 cup popcorn kernels and 1/4 c. butter

Pop as normal and enjoy butter, salty, perfect popcorn! 

Barts Black Bean Soup

1 can black beans, rinsed and drained
1 1/2 cups chicken broth
3/4 cups chunky salsa
1/2 cup whole kernel corn, drained
Dash hot pepper sauce
2 tsp lime juice
1 cup shredded cheddar cheese
2 Tbl chopped green onions

Inmicrowave safe bowl, combine the first five ingredients.  Cover andmicrowave on high for 2 minutes or until heated through. Pour into four serving bowls; drizzle each with lime juice.  Sprinkle with cheese and green onions.

Treasure Rocks or Magic Rocks

1 1/2 cups flour
1 cup coffee grounds, used or unused
1/2 C salt
1/4 C sand or local dirt
1 C water
food color paste, or glitter 

Mix all ingredients, coffee grounds can be substutited with cocoa powder. Cover plastic wrapped toys or money and “wrap dough around. Dents and imperfections make them look more real.  Allow to dry in the sun turning to get all sides dry.  They take quite awhile to dry so make them a couple weeks ahead.
They shrink somewhat so allow for shrinkage.  Makes about 8 rocks.  Just think how many I had to make for 29 grandchildren at our family reunion!

Yummy Pretzels

This is so totally unhealthy that I rarely make it.  But they are so good so I make them when there is going to be a crowd so I can't eat very many.

1 large bag of mini pretzels (not the stick kind any other shape is fine)

1 - 12 oz bottle popcorn oil

Drizzle oil over pretzels and allow to soak over night  stirring occasionally.

In a small bowl combine:

     1 pkg Hidden Valley DIPS dry mix

     2 tsp dill weed

     1/2 tsp onion salt or 1/4 tsp onion powder

     1/2 tsp garlic powder

Sprinkle on Pretzels and let sit at least 1 hour.

Broccoli Cauliflower Salad

I got this recipe from my darling friend Tauna Fell, I know it is a popular recipe and I have seen it many other places but it will always be Taunas recipe.

Cut or break broccoli and cauliflower into small florets - enough to fill a 9 x 12 pan
Add a handful of shredded carrots
Crisp bacon, dried cranberries, onion chopped

Dressing
1 C Mayo
2 Tbl Vinegar
Sugar to taste (1/4 c or more
Toss with the cauliflower/broccoli mixture and add:  1/2 C or more sunflower seeds

Parmesan-Crusted Chicken

1/4 cup flour
1/2 teaspoon salt
1/2 tsp garlic powder
1 egg
1/2 C shredded Parmesan cheese
2 boneless skinless chicken breast halves (6 ounces each)
1 Tbl olive oil
2 tsp lemon juice

In a shallow bowl, combine the flour, salt and garlic powder.  In Another bowl, beat the egg.  Place the Parmesan-cheese in a third bowl.  Coat chicken in flour mixture, then dip in egg and roll in cheese.

In a skillet, brown chicken in oil on both sides.  Transfer to a shallow1-qt. baking  dish coated with cooking spray; drizzle with lemonjuice,  Bake, uncovered, at 350 degrees 18-20 minutes oruntil juices run clear.

Green Bean Bundles

1 lb fresh  green beans with the ends snapped off ( buy or pick about 1 1/2 pounds so you'll have a 1 lb after the beans' ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbl butter
1 Tbl rice vinegar
1 Tbl white sugar
1 Tbl minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt

Bring a large pot of lightly salted water to a boil.
Wash and snap green beans.  Blanch the beans 2 to 3 minutes or until they turn bright green. Quickly drain and rinse in cold water until cold.
Preheat oven to 400 degrees
Divide the beans into eight piles on a cookie sheet.  Carefully bundle each pile of beans with one slice of bacon andreturn to the baking sheet.  This step can be done up to a day ahead of time.
Place the pan in the preheated oven and bake for 10 to 15 min. or until the bacon is crisp and sizzling.  While the bundles are in the oven, melt the butter  in a small saucepan.  When the butter is b;ubbly, add the onions and garlic and saute for 2-3 minutes or until the onions are softened andfragrant.  Reduce heat to low and add sugar, and salt.  Remove fromheat and set aside.  When ready to serve place the bean bundles on a serving platter and drizzle with sauce.  Serve immediately

recipe from ourbestbites.com

Bread in a Bag

A fun family project
Ingredients to have ready:
2C flour
1 1/4 C Wheat flour
1 pkg Dry yeast
1 1/4 C warm water
2 Tbl Honey
2 Tbl Dry milk
1 Tbl oil
1 1/2 tsp salt

1.  In a large heavy plastic bag (gallon size zip-loc) add:
     1/2 C flour
     1 pkg. yeast (1 1/2 Tbl yeast)
     1 Tbl Honey
Blend until well mixed.  Let rest 15 minutes.  Mixture should be very bubbly.
2.  Add to the ingredients in the bag:
     3/4 C warm water
     1 Tbl honey
     2 Tbl dry milk
     1 Tbl oil
     1 1/2 tsp salt
Mix well and add:
     1 3/4 C wheat flour
3.  Add to bag:
     1 C flour

Work dough in bag until well blended.  If dough is sticky add a little more flour (1/8 C)
Turn dough out of bag on a lightly floured surface Use only enough flour to keep it from sticking to the table.
Knead dough until satiny, about 10 minutes.  You cannot over knead. The dough will feel light and spongy.  If it is very sticky continue k neading using only enough flour to keep from sticking.  Cover dough with plastic bag and let rest for 10 minutes.  Then shape dough and put in a greased pan and let rise until double.  Bake in preheated 400 degree oven 30-40 minutes.  Less time for smaller loaf - start at 20 minutes.

Ready to Go Cupcakes

From Aunt Barbara Roberts:

1 chocolate cake mix
8 oz cream cheese
1 egg beaten
1 1/2 C chocolate chips
1/8 tsp salt
1/3 C sugar
  Make cake according to directions.  Fill cupcake papers 2/3 full.  Cream sugar, cream cheese, salt, and egg.  Add Chocolate Chips.  Drop 1 Tbl mixture into center of eachcupcake.  Bake for 25 min at 350 degrees

Quick Brazilian Cheese Rolls (Pao de Queijo)

1 lare egg
1/2 cup milk
1/4 C canola oil
1 C tapioca flour (sometimes labeled tapioca starch)
3/4 tsp kosher salt
1/4 C grated cheddar cheese (medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I've used Monterey Jack, lo-moisture mozarella, swiss, and evengruyere in place of the cheddar.  all great!
Optional: extra cheese to sprinkleon top and any herbs/flavorings you'd like to add:  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, andsalt inblender and blend until smooth. Add cheeses andpulse 2 times.  Immediately pour bater into a mini muffintin (if yourmuffin tin isn't non-stick, spray lightly with non-stick spray first)  filling each well about 3/4 full, or just slightly less.  Sprinklea bit of parmesancheese on ;top and/or sprinkle of kosher salt.
Bake for 15-20 min until puffed andgolden. Remove from ovenand cool for a few minutes before removing rolls from pan Serve warm.

English Muffin Loaf

If you like English Muffins you will love this

5 1/2 - 6 C flour
2 pkg Dry Yeast
1 Tbl Sugar
2 tsp salt
1/4 tsp soda
2 C milk
1/2 C water
Cornmeal
     Combine 3 C flour, yeast, sugar, salt and soda.  Heat liquids until very warm (120 to 130 degrees).  Add to dry mixture; beat well.  Stir in enough more flour to make astiff batter.  Spoon into 2 - 8  1/2 x4 inch pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover and let rise in warm place for 45 min.  Bake at 400 for 25 min. Remove from pans immediately and cool.

Moms Best Bread Ever

I use the Dump Meathod because it is easier and requires so many less bowls

6 1/2 cups hottest tap water possible

1/2 C potato flakes

1/2 C powdered milk

1 C oil

1 C honey

2 Tbl Salt

5 Vitamin C tablets 

5 eggs, dehydrated or fresh

6 Tbl yeast + 1 Tbl Sugar

8 Cups fresh ground wheat flour

8 Cups white flour ( usually more )

Dump in mixer in order and mix until well blended.  Continue mixing approx 15 minutes until dough is smooth and stretchy. Sometimes I take out 1/2 the dough and mix seperately.  Let rise for 30 minutes.  Punch down.  Let rest for 10 minutes.  Form into loaves and let rise 30 minutes.  Bake 350 for 32 minutes or til done.

Lemon Water

This is tangy and tart and delicious
3 quarts warm water
2 3/4 C sugar
1 Tbl Citric Acid
1 Tbl Lemon Extract
Mix and Chill - Yum!

Gramma GG's Famous Punch

This punch in anything but healthy but it doesn't seem like Thanksgiving or Easter without it!
1 can frozen lemonade
1 can frozen orange juice
2 pkgs orange Koolaid
5 quarts water
3-5 C. sugar (to taste)
1 large can pineapple juice
Combine and chill.

Roberts family Sweet Salsa

12 large tomatoes
5 hot peppers
1/2 cup sugar
2 large onions
2 Tbl salt
1 C. vinegar

Peel tomatoes& onions.  Remove seedsfrom hot peppers (Rubber gloves are advised for this part as these peppers will burn your skin )
Chop all veggies fine or course according to your taste.  Stir together in large pan.  Add salt, sugar, vinegar. Simmer slowly 45 to 60 minutes or until it has thickened. ( I simmer several hours so it is much thicker.  Pour into steralized jars and cold pack for 15-20 minutes.  This recipe makes about 4-5 pints and can be doubled.

Pumpkin Cake Roll

3 eggs, seperated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Filling:

1 package (8oz) cream cheese, softened

2 Tbl butter, softened

1 cup confectioners sugar

3/4 tsp vanilla extract

Additional confectioners sugar, optional

Line a 15 x 10 x 1 in. baking pan with waxed paper, grease the paper and set aside.  In a large bowl, beat egg yolks on high speed until thick and lemon colored.  Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost disolved.

In a small bowl, beat egg whites until soft peaks form.  Gradually add remaining sugar, beating until stiff peaks form.  Fold into egg yolk mixture.  Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture.  Spreead into prepared pan

Bake at 375 for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto kitchen towel dused with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack or in fridge.

In a small bowl, beat the cream cheese, butter, confectioners'  sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges.  Roll up again.  Cover and freeze until firm.  May be frozen for up to 3 months.  Remove from freezer 15 minutes before cutting.  Dust with confectioners sugar

Raspberry Delight

2 C. crushed pretzels

2 Tbl sugar

1/3 C. melted butter

3/4 C Chopped Pecans

FILLING:

8 oz cream cheese

3/4 C sugar

8 oz whipped topping
1 pkg raspberry jello

2 C boiling water

2 pkg (10 0z) frozen Raspberries

Combine pretzels, sugar, pecans, and butter.  Press in 9 x 13 pan and bake for 10 minutes 350. Cool  In a mixing bowl beat cream cheese and sugar. fold on whipped topping, spread on crust.

Disolve jello in boiling water.  Stir in raspberries til Jello is almost set.  Spread over filling, chill several hours or overnight.  12-16 servings

Note: While in Portugal I left our the whipped topping and the dessert was great without it.  I also used all pecans and no pretzels (because I could not get pretzels) I will probably not use pretzels again.

Jodys from scratch Strawberry Pie

1 C water
3/4 C Sugar
2 Tbl Cornstarch
1/4 tsp salt
6-8 C Strawberries
Put 1 cup sugar ob berries and let sit while cooking sauce.  Put all ingredients except berries in pan
and cook until thick.  Drain berries and put in crust.  Pour sauce over crust.  Chill

Never Fail Pie Crust, pie

4 Cups of flour
1 3/4 c shortening ( i sometimes use 1/2 c coconut oil and 1/2 butter)
2 Tbl Sugar
1 tsp. salt
1 C. cold water
1 Tbl. vinegar
1 egg

Mix flour, sugar, salt in a mixing bowl.  Cut shortening in until particles are the size of small peas.  Mix water, vinegar, and egg together.  Then, sprinkle water mixture over flour mixture a little at a time and toss with a fork until moistened.  Divide into four equal parts and roll ;out.  Do not handle more than necessary.  Shape into crust.  Bake 350 approx 15 minutes
Yield:  2 - inch two-crust pies

Caramels

1 C Butter
1 can sweetened condensed milk
1 lb (2 1/2 cups) brown sugar
1 Cup light corn syrup
1 tsp vanilla
     Melt butter in heavy sauce pan; add sugar and salt.  Stir thoroughly.  Add syrup and milk. Stir constantly over medium heat to firm ball stage (245 degrees) approx 12 to 15 minutes.  Remove from heat. Stir in vanilla and pour into a buttered pan.  Cool, Cut into squares.  An electric frying pan works well as you can gradually turn up the heat as the mixture cooks and gains heat.

For Caramel Apples
Cool caramels to under 200 degrees.  Wash wax off apples and chill until dipping.  Caramel will stick to apples.

English Toffee

1 C Sugar
1/2 pound butter
3 Tbl water
Chocolate and-nuts
Cook to hard crack.  grate or chop chocolate and nuts and spread in jelly roll pan.  Pour toffy mixture over chocolate andgrate more chocolate andnuts on top.  Cool  Break

Melting Moments

Gramma Mary Smith used to makethese at Christmas - Yum!!! They are NOT  mexican wedding cookies.They are so much better.

1/2 lb BUTTER (no substitutes)
1 1/2 C flour
1/2 C corn starch
1/2 C (or more)  Powdered Sugar
Heat butter and allow to cool. Add powdered sugar, then cornstarch and flour.  Roll in small balls and bake in slow oven 325 fo 20 to 25 min.  While still warm roll in powdered sugar.

Snow Caps

Beat to soft peaks:
2 egg whites
1/2 tsp peppermintextract
1/8 tsp cream of tar tar
Gradually add:
3/4 C sugar
Beat to stiff peaks
Fold in:
1 C chocolate chips
Bake by spoonfulls oncookie sheet coveredwith paper towels or parchment (this is best) for 25 minutes at 325.

Lemon Bars

2 C. flour
1 C. soft butter
1/2 C sugar
Combine and work butter and sugar into flour.  Spread on bottom of 9 x 13 pan.  Bake 375 for 20 minutes
Mix:
8 eggs
4 C sugar
1/2 C flour
2 tsp non aluminium baking powder
1 C lemon juice
Beat eggs, add sugar, flour, baking powder, and lemon juice.  Pour over crust immediately after takingout of oven.  Return and bake 25 minutes

S’more Bars

22 graham crackers - Blend to crumbs
1/2 C Sugar
1/2 tsp Soda
1/2 C. Butter
1 egg
Combine and press into 9" foil lined pan.  Sprinkle crust with 2 C.mini-marshmallos,3/4 C. milk chocolate chips.Broil 1 minute. Cut into 2" squares.

Potato Chip Cookies

1 C.white sugar
1 C.brown sugar
1 C. vegetable shortening
2 eggs
2 C flour
1/2 tsp salt
1 tsp baking soda
2 C. crushed potato chips
 Cream together sugars and shortening.Add eggs.Combine with remaining ingredients andmix well. Make into walnut size balls (don't mash down) Bake on ungreased cookie sheet at 350 for 8 - 10 minutes until golden brown.

Magic Bars

1/2 C (1cube) butter
1 can sweetened condensed milk
1 small pkg chocolate chips
1 small pkg coconut
1 small pkgchopped walnuts
2 pkg graham crackers
1 bag caramels
Heat oven to 350 Melt butter in pan.  Crush graham crackers & pour in pan and press into butter.  Pour codensed milk over.  Combine coconut, nuts and chocolate chips and spread on graham cracker mixture.  Bake 25 minutes.

Chocolate Sugar Cookies

1/2 C butter
1 C sugar
2 eggs
Cream together then add:
2 C flour
1/2 tsp soda
1 tsp non alminum baking powder
1/3 cup baking cocoa
Mix, roll out,cut or shape.Bake 5-7 minutes  325 degrees

Caramel Brownies

1 pkg German Chocolate Cake Mix
1 pkg caramels or 1 recipe homemade caramels
6 oz chocolate chips
1 can evaporated milk
1/2 cup butter
Mix cake mix and 1/2 C evaporated milk and melted butter.Press 1/ of this mixture into bottom of 13" x 9" pan.  Bake 6 minutes at 375.  Melt caramels and 1/3 C evap milk. Sprinkle Chocolate Chips over baked mixture.  Pour Caramel over chcolate chips.  Crumble rest of cake over caramels.  BAke 15-20 minutes at 375 degrees untildone.

Gales Favorite Oatmeal Cookies

1/2 Cup applesauce (or 1 C butter)
1 C white sugar
1 C brown sugar
2 eggs
Cream abovwe ingredients together
Add:
1 tsp vanilla
1/4 tsp lemon flavoring
Sift together and add to above:
2 C flour
1 tsp baking soda
1/2 tsp non aluminum baking powder
1/2 tsp salt
Then add:
2 C quick oats ( I use regular and blend them for a quick minute)
1 C nuts (optional)
2 C raisins (Gale really likes raisins)
 Dough will be stiff.Drop by teaspoons on cookie sheet.  Bake 350  for 10 to 12 minutes until edges are light brown.

Gramma Kathee’s not so secret chocolate chip cookies, cookies

2 Cups all-purpose flour    
1/2 tsp baking soda
1/2 tsp salt
3/4 Cup butter
1 C. packed brown sugar
1/2 C white sugar
1 Tbl vanilla
1 egg
1egg yolk
1/2 to 1 cup chocolate chips,I only use Guittard brand milk chocolate chips
 1 Cup nuts (optional)

Preheat oven to 325. Grease cookie sheets or line with parchment paper. Mix together flour, soda, and salt; set aside.In a medium bowl cream together the melted butter, brown sugar, white sugar until well blended.  Beat in the vanilla, egg and egg yolk.  Mix in the sifted ingredients ;ntil just blended.   Stir in Chocolate chips and nuts.  Drop by large spoonfuls onto prepared baking sheet and bake for 12 - 15 minutes until the edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to  wire rack to cool completely.  Be sure you don't overbake them. Makes 1 1/2 dozen big cookies

Double Batch
4 C Flour
1 tsp soda
1 tsp salt
1 1/2 C butter
2 C. brown sugar
1 C. white sugar
2 Tbl vanilla
2 eggs
2 egg yolks
2 C or less chocolate chips
2 C nuts (optional

Triple Batch
6 Cups Flour
1 1/2 tsp soda
1 1/2 tsp salt
2 1/4 C butter
3 C packed brown sugar
1 1/2 C white sugar
3 Tbl vanilla
3 eggs
3 egg yolks
2 - whatever C chocolate chips -I dont like lots of chocolate chips so I only add a few

Double Chocolate Mint Brownies

Preheat oven to 350

1 Cup sugar
1/2 Cup butter, softened
4 eggs
1 1/2 Cup (16 oz) Hersheys Syrup
2 Cups flour
 Heat oven, grease rectangular pan (13x9x2).  In large mixing bowl beat flour, sugar, butter,eggs, and syrup until smooth. Pour into pan.Bake 25 to 30 minutes oruntiltop springs back when touched lightly (topmay stillappear wet)Cool completely in pan. Spread mintcream layer on cake (see below) Chill. Pour Chocolate topping over dessert (see below) Shill

Mint Cream Layer:
2 Cups Confectioners Sugar
1/2 Cup butter,softened
1 Tbl Water
3 drops green food coloring (natural)
Combine and beat until smooth.

Chocolate Topping
6 Tbl Butter
1 Cup Hersheys mint Chocolate chips or semi-sweet
Microwave for1 to 1 1/2 minutes or just util chips are melted and mixture is smooth and stir.

Roll Out Butter Cookies

I use these like sugar cookies - They taste much better but are also a bit fragile.  They  are great glazed!

2 1/2 sticks of butter at room temperture
1 cup granulated sugar
1/4 tsp salt
3 egg yolks
1 1/2 Tbl heavy cream or half & half
1/2 tsp vanilla extract
3 cups flour

Preheat oven to 325.  Using an electric mixer cream butter, sugar, salt for 2 minutes until fluffy.  Add egg yolk,cream and vanilla anmix another 2 minutes.  Add flour and mix until well blended. Divide dough into three parts.  Flatten each into a disk.  Wrap seperately with plastic wrap and refrigerate until firm (about 1 hour) Roll out and cut into shapes ( if dough is too soft chll sheets before cutting) Bake 6-12 minutes just until they begin to brown around the edges let cool on cookie sheets 2 minutes then move to rack to continue cooling.

Caramel Popcorn

1 Cup butter
2 Cups brownn sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts of popcorn (unpopped kernals removed)

Preheat oven to 250 degrees.  Place popcornin a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt.  Bring to a boil.  stirring constantly.  Boil without stirring 4 minutes.  Remove from heat and stir in soda and vanilla.  Pour in a tin stream over popcorn, stirring to coat.

Place in two large shallow baking sheets with sides and bake in preheated oven stirring every 15 minutes for 45 minutes.  Remove from oven and let cool codmpletely befoe breaking into pieces

Better than Swig Sugar Cookies

1 Cup Butter, Softened
3/4 Cup coconut oil
1 1/4 Cup White Sugar
3/4 Cup Powdered Sugar, reserved
2 Tbl.milk, or cream
2 eggs
5 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cream of Tat-tar
1/2 tsp salt
Mix dry ingredients, set aside. Mix all wet ingredients.  Slowly add flour mixture.  Roll in Golf ball sized balls.  Place on non-stick cookie sheet.  Dip the bottom of a glass into reserved sugar and use to flatten cookie.  Don't press too thin as you want a thick cookie. Bake 8-10 minutes at 350 until the bottom is slightly brown.

Frosting
1/2 Cup butter, softened
3/4 Cup sour cream
5 Cups powdered sugar
1/4 tsp. salt
1/4 Cup milk
2 tsp Vanilla

Cream butter and sour cream (or cream cheese) Add powdered sugar.  Add milk or cream a little at a time to desired consistanccy.  Spread over cooled cookies.  Store in airtight container.  Sooo yummy!