angel food cake sauce

1 cup "real" butter
2 cups powdered sugar
2 eggs
1 1/2 tsp vanilla

Melt butter and add rest of ingredients. Beat with electric beaters and heat on low

Serve over broiled (toasted) angel food cake.

May be made ahead and just reheated before serving


this is always a family favorite

Mom

Buster Bar Dessert

"Fudge"
1 1/3 cup evaporated milk
2 cups powered sugar
6 oz chocolate chips
2 Tbsp margarine

Combine. Cook 8 minutes or until thick. Allow to cool completely.

Crush 20-25 Oreo cookies. Melt 1/4 cup of margarine in a 9x13 dish. Sprinkle cookie crumbs over margarine and pat down. (save a scant 1/4 cup cookie crumbs for topping)

Cover cookie layer with 1/2 gallon of ice cream (we always used vanilla). Freeze

When fudge has cooled , pour over ice cream. Sprinkle with at least 1 cup of Spanish peanuts. Freeze.

Spread cool whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on cool whip.

Freeze

Mom

Herb Popcorn

Mom's Herb Popcorn
3 quarts popped corn
1/3 cup butter or margarine
1 clove garlic or 1/8 tsp garlic powder
1 tsp parsley
½ tsp salt
Melt margarine and spices over low heat. Simmer for 1 minute. Pour over popped corn. Stir. Bake at 300 for 15 minutes.

Marney

Spicy Honey Chicken

This was a good change from the usual grilled chicken either seasoned or marinated in Italian dressing. Lucas is rebelling against chicken right now so he didn't even try it, but the rest of the family really enjoyed it. I cut up one breast and put it over a salad for Mark and myself. I found this recipe on Marci's blog. By the way - I did all of the grilling myself!!! It's my new thing so Mark has dinner ready when he gets home from work!

Ingredients:
8 boneless skinless chicken thighs, about 2lbs (I used chicken breasts)
2 tsp vegetable oil (I used olive oil)
Rub:
2 tsp granulated garlic (I used garlic powder)
2 tsp chili powder (I used a combo of chili powder and cayenne pepper)
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (again I used my chili powder/cayenne pepper combo)
Glaze:
1/2 Cup Honey
1 Tbsp Cider Vinegar

Directions:
-Combine the rub spices in bowl and mix well.
-Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
-While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Jill