7-Minute Frosting

Combine in top of double boiler:
2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 tsp. cream of tartar or 1 tbsp. light corn syrup
1/3 cup water
1 tsp. vanilla

Mix ingredients together in the top of a double boiler.  Place over boiling water.  (Water should not touch the bottom of the bowl your frosting mixture is in.)  Beat on high for 7 minutes over the boiling water.  After 7 minutes remove from heat and add 1 tsp. vanilla.  Beat on high for a couple more minutes until spreading consistency. 
Great for cupcakes.  Tastes great and is quick.

Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Preheat oven to 500 degrees and lightly grease a casserole dish.  In small saute pan, saute garlic with the oil until tender.  Remove from heat and stir in brown sugar.  Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.  Add salt and pepper to taste.  Bake uncovered for 15-30 minutes.

Best ever Snickerdoodles

2 cups sugar, divided
1 cup Crisco Butter Shortening
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 3/4 cups Pillsbury Best, All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon

Heat oven to 400 degrees F.  Combine 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer.  Beat at medium speed until will blended.  Combine flour, cream of tartar, baking soda and salt in medium bowl.  Add gradually to shortening mixture at low speed.  Mix just until blended.
Combine remaining 1/2 sup sugar and cinnamon in small bowl.  Shape dough into 1-inch balls.  Roll in sugar-cinnamon mixture.  Place 2 inches apart on ungreased baking sheets.  Bake 7 to 8 minutes.  Cool 2 minutes on baking sheets.  Place on cooling racks to cool completely.

Bacon Ranch Pasta Salad

2 1/2 cups small shells (1/2 pkg.)
6 slices crisp bacon, crumbled (3/4 cup)
4 oz. cheddar cheese, diced (1/2 cup)
4 green onions, sliced (1/2 cup)
2 medium Roma tomatoes, diced (1 cup)
3/4 cup bacon ranch salad dressing

Cook pasta according to package directions.  Rinse in cold water to chill; drain.
In large bowl, combine all ingredients; mix thoroughly.

Chicken Pasta Salad

4 cups bow-tie pasta
4 cups cooked and cubed chicken
1/2 cup chopped green onions
1 (20 oz.) can pineapple tidbits, drained
1 1/2 cups mayonnaise (Best Foods)
1/4 cup red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 cups red grapes
1 cup pecan, coarsely chopped
1/2 cup Craisins

Cook pasta according to package directions; drain.  In a large bowl, combine all ingredients except grapes, pecans and Craisins.   Marinate mixture in refrigerator for several hours or overnight.  Add grapes, pecans, and Craisins just before serving.  Makes about 12 cups.

Potato Salad

6-8 red potatoes
6 hard boiled eggs
2-3 green onions
1/2 cup chopped celery, optional
1 cup mayo (Best Foods)
2 tsp.  mustard
paprika to taste
salt to taste
pepper to taste

Mix together garnish with one of the eggs and a sprinkle of paprika.

Apple Crumb Pie

1 9-inch pie shell, unbaked
6 cups cooking apples, peeled and thinly sliced
1 Tbsp.  lemon juice
3/4 cup sugar
1 Tbsp. flour
1/2 tsp.  cinnamon
1/8 tsp. nutmeg

Sprinkle apples with lemon juice.  Blend sugar, flour, cinnamon, and nutmeg together.  Add apples and gently toss until coated.  Spread apples in pie shell.  Sprinkle with crumb mixture.  Bake at 375 degrees for 45-50 minutes or until crust is golden brown.  Cool on wire rack.

Crumb Topping-  Stir together 1/2 cup flour and 1/2 cup brown sugar.  Cut in 1/4 cup butter until coarse and crumbly.

Crock Pot Creamy Chicken Italian

8 boneless, skinless chicken breast ( I cut them up into bite size pieces)
1 pkg. dry Italian salad dressing mix
1/4 cup water
8 oz. pkg. cream cheese, softened
10 3/4 oz.  can cream of chicken soup
4 oz. can mushrooms, drained

1.  Place chicken in greased crock pot.
2.  Combine salad dressing and water.  Pour over chicken.
3.  Cover.  Cook on low 4-5 hours.
4.  In saucepan, combine cream cheese and soup.  Heat slightly to melt cream cheese.  Stir in mushrooms.   Pour over chicken.
5.  Cover.  Cook 1 additional hour on low.
6.  Serve over noodles or rice.