Cream cheese frosting

Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Chocolate Eclair Cake

1 cup sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup margarine
1 tsp vanilla
2 small boxes instant vanilla pudding
3 cups milk
12 oz cool whip
graham crackers

In a saucepan, mix together sugar, cocoa, and ¼ cup milk. Boil 1 minute. Add margarine and vanilla. Cool. Beat until thick.

While above mixture is cooling, beat together vanilla and 3 cups milk. Fold in cool whip.

Cover bottom of 9x13 pan with whole graham crackers. Spread with 1/3 pudding mixture. Add another layer of graham crackers and another 1/3 pudding. Repeat one more time, ending with graham crackers. There will be four layers of graham crackers and 3 layers of pudding (uses about 1 box of graham crackers).

Spread with cool, thickened chocolate mixture. Refrigerate overnight.

Mexican Chicken Casserole

Ingredients:

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. ground cumin

1 green pepper, chopped

1-1/2 cups salsa (I like one with corn and black beans)

2 oz. neufchatel cheese, cubed

1 can (15 oz.) no-salt-added black beans, drained, rinsed

1 tomato, chopped

2 tortillas (6 inch)

1/2 cup shredded cheese, divided

Directions:

Heat oven to 375ºF.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

My kids really liked this. This would make a good pantry meal if you just leave out the cream cheese, everything else can come from the pantry.

Easy Chocolate MMF

INGREDIENTS

16 oz mini marshmallows
7-7.5 cups sifted powdered sugar ( a full 2 lb bag is about 8 cups)
2 TBSP corn syrup
1 TBSP vanilla extract
4 TBSP water
3/4 cup cocoa powder
shortening to grease your bowls, works surface etc.

DIRECTIONS

- Put 16 oz of mini marshmallows into a greased bowl. Add 4 TBSP water and 1 TBSP vanilla, then microwave slowly until marshmallows are completely melted. (I usually do 1 min 30secs)
- Transfer melted marshmallows to your KA bowl, add 2 TBSP corn syrup and 3/4 cup cocoa powder. Using dough hook, incorporate until roughly mixed.
- Add sifted powdered sugar 1 cup at a time, and knead well each time, scraping the bowl between sugar additions.
- After 5 cups have been added, add the powdered sugar 1/2 cup at a time. Knead well, and scrape bowl between additions.
- After 6 cups have been added, add the powdered sugar 1/4 cup at a time until the fondant is of the correct consistency. I test it by pressing my finger into the fondant, and if my finger is dry and clean then I know the fondant is ready.

- After the last powdered sugar addition, turn the fondant out onto a shortening greased surface and knead. It will be very moist and pliable. Store double wrapped, in a ziploc bag and airtight container until ready to use.