Amanda's Awesome Icing

1 c confectioners sugar
1 T milk
1 drop lemon juice
1 T light corn syrup
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Combine powder sugar, corn syrup and lemon juice in a bowl.

Add milk to desired thickness of icing.

Amanda's Amazing Sugar Cookies

1 1/2 c Butter
2 c sugar
2 whole eggs
2 egg yolks
4 t vanilla
2 t almond extract
4 c flour
1 t salt
1 t baking powder
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In a mixer, beat butter and sugar until well combined, about 2 minutes.

Add in 2 eggs and 2 egg yolks and mix until combined.

Add in vanilla and almond extract, mix until combined.

In a separate bowl, sift together flour, salt, and baking powder. Slowly add flour to butter mixture and combine.

Put dough in saran wrap and refrigerate for an hour. Preheat over to 350. Roll out dough, cut out cookies and bake for 6-8 minutes.

Mu Shu Chicken

1/2 tsp cornstarch
1 T reduced-sodium soy sauce
2 T dry sherry
2 T hoisin sauce
2 tsp canola oil
1 T minced fresh ginger
1 T minced fresh garlic
1 14-oz. bah coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 tsp toasted sesame oil
8 6inch flour tortillas

Whisk cornstarch and soy sauce, dry sherry and hoisin in a small bowl. Heat canola oil in a large nonstick frying pan over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add coleslaw mix and chopped scallions and stir-fry until just wilted, about 3 minutes. Add chicken and soy sauce mixture. Toss until heated through. Drizzle with sesame oil. Serve wrapped in flour tortillas, warmed in the microwave and if desire, additional hoisin sauce for spreading on the tortillas and chopped scallions for sprinkling over the filling.

makes 4 servings ( I like to double this recipe. I've used broccoli slaw instead of coleslaw mix and canned chicken instead of rotisserie chicken. It turned out very good.)

Angel Lush with Pineapple

1 pkg. (4 serving size) Vanilla instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 prepared round angel food cake
1 cup fresh berries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.

Refrigerate at least 1 hour. Top with berries just before serving.

Smoked Ham Hash

1 T Butter
2 cups frozen hash brown potatoes with onions and peppers
1 cup chopped onion
3/4 cup chopped red pepper
1 1/2 cups chicken stock
2 T half and half
2 tsp Worcestershire sauce
2 tsp ketchup
1 1/2 cup chopped ham
1/4 tsp black pepper
2 T thinly sliced green onions
2 T chopped fresh parsley

1. Heat butter in a large nonstick skillet over medium-high heat. Add potatoes, onion and bell pepper to pan; saute 5 minutes
or until lightly browned. Stir in broth and next 3 ingredients; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Stir in ham and black pepper, cook 1 1/2 minutes or until thoroughly heated. Sprinkle with onions and parsley.

Yields: 4 servings