Peppermint homemade Oreo

These are yum. I rolled mine in Andes peppermint crunch pieces. Very delish. Had to give them a quick chop to make them fine enough to fit around the cookie edge.

Recipe from our best bites

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 -  1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Instructions
To make cookies, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).  Transfer mixture to a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don’t overmix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.  Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.  Place about 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in teh middle and edges are set but centers are still soft.  About 8-9 minutes for large cookies, and about 5 minutes for small ones.  If using 2 cookie sheets, rotate them half way through baking.  Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached.   Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner.  Pipe onto one side of cookie and place another on top.  Roll edges in sprinkles or crushed candycanes if desired.

Yield:  If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches.  If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Nana's Soft Gingersnaps

Very addicting! Can't just eat one.

2 1/4 Cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

1.  Preheat the oven to 375 degrees.
2.  Combine the flour, baking powder, salt, and spices in a medium bowl.  Whisk the ingredients together.
3.  With a mixer, combine the butter and brown sugar until smooth and creamy.  This will take a couple of minutes.
4.  Add in the egg and vanilla extract.  Mix until well combined.
5.  Add in the molasses.  Mix until the molasses is combined with the other ingredients.
6.  With the mixer on low, slowly add the flour mixture.  Add in a little at a time until all of the flour is mixed in.
7.  Form the dough into Tablespoon sized balls.  Roll the dough in white sugar.
8.  Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat.  Make sure they are a couple inches apart.
9.  I pressed down on the cookies slightly to help them flatten out.  If you like puffy cookies, don't press them down.
10.  Bake for 8 minutes and NO longer.  You want them to stay soft!  Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.
11.  Enjoy!

Scalloped Potato Casserole

1 c (8oz) sour cream
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 c butter or margarine, melted
1/3 c sliced green onions
1 1/3 c coarsely shredded cheddar cheese (6oz)
3 lbs all purpose potatoes, peeled, boiled, cubed
1/2 tsp salt
1/8 tsp pepper
1/2 c cracker crumbs, or dried bread crumbs

Mix sour cream, soup, and butter, green onions and 1 c cheese in a lightly greased deep 3 qt. casserole. Gently stir in potatoes, salt, and pepper. Top with remaining 1/2 c cheese and the crumbs.

Bake @ 350 degrees for 30 minutes (longer if refrigerated.)

Makes 10 servings
This recipe was given to me by a friend Rhonda Hallows, it is very good and fun to make for a fun family dinner!

Magic Mint Chocolate Bark

Recipe from Nestle Toll House

Ingredients

1 2/3 cups (10-oz. pkg.) Nestle Toll House Dark Chocolate & Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds

Directions

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer
(roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

Cream cheese soup

This recipe is really creamy and yum! Love the cheesy flavor. I added frozen peas and corn. Made it better!

Recipe from Mel's kitchen cafe

INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

DIRECTIONS:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Faux Chicken Cordon Blue- crockpot

There are no measurements on this. Do as much as you want/need.

1 or 1/2 chicken breast for each person
1 can cream of chicken soup
1/2 can milk
Shredded cheese
Sliced deli ham
Stop top chicken stuffing

Mix soup and milk together. Grease crock pot. Layer chicken, soup mixture, cheese, ham, and stuffing. Cover and cook.

I can cook two frozen chicken breasts on low for only a couple hours. You want your stuffing crisp, cheese melted and your chicken at 160degrees.

Sweet and Sour Popcorn Chicken

This is a super easy and super yummy recipe I got from my friend Alayna. We love, love, love it!!!

Sweet & Sour Popcorn Chicken

Green pepper, diced

Onion, diced

1 TBSP vegetable oil

1 can pineapple chunks (or just the small can of juice)

1-1/2 TBSP white vinegar

1 TBSP soy sauce

1 TBSP ketchup

1/4 cup packed brown sugar

1 TBSP corn starch

pkg of popcorn chicken

Cook chicken according to package directions. In a bowl, mix together 1/3 cup pineapple juice and 1/3 cup water, vinegar, soy sauce and ketchup. In a small, seperate bowl, combine brown sugar and corn starch. Set both aside. In large skillet, stir fry green pepper and onion in oil until crisp-tender (about 3-4 minutes). Now add the sugar mixture to the juice mixture until smooth. Gradually add to skillet. Bring to a boil. Cook and stir for 2 minutes until thickened. Add pineapple. Reduce heat; simmer uncovered 4-5 minutes, or until heated through. Remove from heat and stir in chicken. Serve over rice.

Ramen Noodle Gobbledy-Goop

This is one of those recipes that you see and you're like...REALLY?!? But, we all love it. Even Sophie! Obviously not a recipe you'd want to make for a "nice" dinner but it works! And I can't remember the name of the recipe or where I even found it...so we just gave it it's own name!

Ramen Noodle Gobbledy-Goop

2 pkg ramen noodles, chicken flavor

1 large can chicken, drained

1 can corn, drained

1 can green beans, drained

1 can cream of chicken soup

Prepare the ramen noodles as directed. In a large pot, combine the remaining ingredients. Add in the noodles only from the soup to the other ingredients then add in as much of the liquid as you would like. You want it to be a little thick so you won't use it all. Cook until warmed through.

Enjoy!

Chicken cordon Bleu casserole

This was so super delicious! We gobbled it up so fast. I didn't have any bread so I just sprinkled on plain ol panko bread crumbs was fantastic!

Recipe from: cooks illustrated.


Topping:
4 slices white sandwich bread, torn into quarters
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
2 tablespoons minced fresh parsley leaves

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Black Beans

If you think you don't like black beans try these and I promise you'll change your mind. They are THE BEST! I think people use refried pinto beans because they're familiar. You'll never want pinto again after trying these black beans.

Recipe from the amazing Our Best Bites

2 cans Black Beans, drained and rinsed is a must
1/2 T olive oil
2/3 C Onion, diced
2-3 Garlic cloves, pressed
2/3 C Chicken Broth
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp Oregano
1/2 tsp Salt
1/4 tsp Pepper
1 Lime, juiced

In a sauce pan on the stove, heat the oil to med-high. Saute onions until translucent. Add garlic and saute 30 seconds more. Add beans, broth, and remaining seasoning and bring to a boil. Reduce heat and simmer for about 7 minutes, stirring occasionaly. When they are done cooking, remove heat and add in fresh lime juice. Then use the back of a spoon or spatula to smoosh some of the beans to thicken and make a dip. Serve Hot with tortilla chips.

Note: we leave some of beans whole to make it more chunky. We love adding mozzarella cheese in while it's hot and make it all gooey. Make sure you simmer the beans long enough. Travis and I have been impatient 1 too many times and had sort of a crunchie bean dip. We don't complain beacuse we love them so much and who cares about a little crunch in your dip when eating it with a crunchie chip, but trust me letting the beans get soft and mashable makes them even better!
Trav and I always use just 1 can of beans it's enough for just the two of us. I rarely measure my spices just a few shakes is always good. I usually use 1 cup of hot water and 1 bullion cube. I use onion powder and garlic when i don't have fresh. I always use the entire lime of juice. -that's what makes it so good in my opinion-
We put this on everything, nachos, tacos, burritos, quesodillas, it's our go to bean. Yum!

Cinnamon Roll Waffles

Is your mouth drooling yet? These are YUMMY! And much quicker than cinnamon rolls. However, also very sweet so you really want others around to share them with.

For Anne's serving, I just cut it up and then drizzled the toppings on. She also loved this breakfast!

I also froze the waffles and put the toppings in the fridge to have for breakfast the next day...still YUMMY!!!

Cinnamon Roll Waffles

Yield: About 12 (4-inch) waffles

Waffles:

1-3/4 cups flour

2 TBSP granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

2 cups buttermilk

1/4 cup canola oil

1 tsp vanilla extract

Cinnamon Topping:

1/2 cup butter, melted

3/4 cup brown sugar, packed

1 TBSP ground cinnamon

Cream Cheese Topping:

4 TBSP butter

2 oz cream cheese

3/4 powdered sugar

1/2 tsp vanilla extract

Directions:

1. Prepare waffles - mix together wet ingredients first and then add dry. Mix just until moist. Batter will be slightly lumpy.

2. Preheat a waffle iron and spray with nonstick spray. Bake waffles. Keep waffles warm in an oven set at 200 degrees.

3. Prepare cinnamon topping: Mix all ingredients together in a small bowl and set aside.

4. Prepare cream cheese topping: In a medium, microwave-safe bowl - heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

5. When ready to serve, place waffle on plate, drizzle with cinnamon topping, then drizzle cream cheese topping. Serve immediately. You can put on as much topping you like but just remember that a little sometimes goes a long way!

Source: RecipeGirl.com

Kim's Cinnamon Rolls - full version

Here is the full recipe version that Kadee sent me! I'm not sure how many this recipe makes but it would be a great go to recipe if you need to feed a bunch!

4 cups warm water

1 cup sugar

3 TBSP SAF yeast

Add ingredients and let sit for 5 minutes

In a large mixer combine:

1 cup oil

4 eggs

Add yeast mixture to mixer (after the 5 minutes)

Next add in:

3 cups flour

3 tsp salt

Mix well then slowly add in another

7-10 cups flour

Until dough is soft but not sticky. Mix for 10 minutes.

Roll dough 1/4" thick. Spread softened butter over dough. Sprinkle sugar and cinnamon over butter. Roll dough into a loose jelly roll. Cut into 1" circles. Put on a cookie sheet and let raise for 1 hour. Baket for 20-25 minutes at 350 degrees.

Kim's Cinnamon Rolls modified for breadmaker

Once again, the search for the best cinnamon roll recipe is on! I received this email from Kerilee who got it from Annie who got it from her mother-in-law. So, you know it has got to be good!

1-1/3 cups warm water

1/3 cup sugar

1 tsp salt

1 egg

1/3 cup oil

4 cups flour

1 TBSP SAF yeast

Place in breadmaker in order listed. Turn on dough cycle and add up to 1/3 cup more flour if needed. (I needed to) When dough cycle is complete, take out and roll dough 1/4" thick.

Spread with softened butter (1/4 cup). Sprinkle with sugar and cinnamon. Roll dough into a loose jelly roll. Cut 1" thick. Put on a cookie sheet and let rise 45 minutes to 1 hour. Bake 20-25 minutes at 350 degrees.

Ice with glaze made of:

powdered sugar

butter

1/2 tsp almond extract

1/2 tsp vanilla

milk

I made these up the day before and took them out to Whiterocks to have for breakfast the next morning. They were deee-lish! And still soft and chewy which I loved! We just frosted them with cream cheese frosting but I definitely want to try the glaze next time!

BBQ Braid

Recipe from Mels Kitchen Cafe
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.

*Makes 2 large braids

1 recipe French Bread Rolls or store bought in a pinch
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Preheat the oven to 400 degrees.

After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.

Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.

**I just used left over shredded pork I had in the freezer. The fillings are endless. It's just like making a pizza in a different form. Next time I'll try doing chicken, bacon with ranch. Yum!
Since Travis and I could never eat 2 whole braids to ourselves, I just took the second ball of dough, placed it into a greased ziplock bag, and threw it in the freezer. I can pull it out again a later day let it come to room temp, make rolls or another braid if I want and just let it rise until puffy and it'll be perfect.

Oreo Overload Brownies

Recipe Adapted from Pinterest -source, unknown-

1 box Brownies, I used Duncan Hines
Ingredients needed to make Brownies
1 Pkg Oreos, crushed
1 (8oz) Cream Cheese
2 cups Powder Sugar
1 tsp Vanilla
1 (8oz) Cool Whipped topping
1/2 cup Semi Sweet Chocolate chips, melted

Make Brownies according to box. I live at a high altitude so I had to add other ingredients. Add 1/3 of your chopped oreos to batter. *Tip* I found my high altitude batter too dry to incorporate completely so I added another egg with out any problems.*
Bake according to the box instructions. *Tip* Line your baking dish with foil for easy removal and serving. Make sure it's greased. Parchment doesn't work because it will not form to your pan exactly like foil will.*
Cool Brownies completely.
Mix cream cheese powder sugar and vanilla together. Until smooth and combined. Fold in 1/2 container of whipped topping. Stir in 1/3 more of your crushed Oreos. Then fold in the remaining whipped topping. Spread on top of the cooled brownies.
Melt the chocolate chips in microwave in 30 second increments until easy to spread or pipe onto whipped topping. *Tip* If piping the chocolate place the 1/2 cup chips in a ziplock bag and melt in the bag. Once melted snip off the corner for easy piping and clean up.*
Sprinkle the remaining 1/3 of your crushed Oreos on the top.
Refrigerate for at least 30 minutes or until service.
*Tip* I cut all my brownies into squares and then cut the squares diagonally into triangles for a nice presentation and easy eating. You get more servings with out the brownie looking like a pitiful tiny serving.*

Whole Wheat Bread!

Makes 4 loaves

Preheat oven to 350 degrees

Mix

6 cups whole wheat flour
2 Tbsp. yeast

Add

4 cups hot water (110 to 120 degrees)

Mix for 30 sec scrape sides of bowl, mix 30 more sec

Let sit 15 min

Add

1cup brown sugar
1 cube or 1/2 cup butter (softened)
1Tbsp. salt
5 cups white or bread flour, add about 3 cups then ½ cup at a time until dough pulls away from sides of bowl. You don’t want too sticky dough but not stiff.

Mix in Bosch or Kitchen Aid for 5 min
Let rise in bowl for 15 min

Divide into 4 pieces and roll out on buttered counter top. Roll out each piece into long, thin rectangle shapes and roll back up (jelly roll like) to put in medium sized bread pans. Cover and let rise @ least an hour and a half in a warm, draft free place. Microwave works good!

Bake at 350 degrees for 15 minutes or until golden brown and when tapped on top it sounds hallow. Rub butter on top and remove from pans immediately to cooling rack.


You need to try this bread recipe!

Mini Carnitas Tacos

 Added by Alisha

You all know how much Dan "loves" Mexican food.  Well, he loves this recipe!

1-1/2 pounds boneless pork loin, cut into 1-inch cubes
1 onion, finely chopped
1 cup chicken broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon minced chipotle chile in adobo sauce
1 cup pico de gallo
12 (6 inch) flour or corn tortillas
Shredded cheddar cheese
Sour Cream
Any other toppings you might like

Combine pork, onion, broth, chili powder, cumin, oregano and chipotle in 3-1/2 to 4 quart slow cooker.  Cover and cook on low 6 hours or on high 3 hours or until pork is very tender.  Pour off excess cooking liquid.
Shred pork with 2 forks; stir in pico de gallo. Cover and keep warm on low until serving.
Top each tortialla with some pork and garnish as desired with cheese, sour cream and any other toppings you would like.  Serve warm.

Bread Machine Cinnamon Rolls

Added by Alisha

I found this recipe on about.com.  Not only is it yummy but it is also really easy!

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

• 1 cup milk
• 1 large egg
• 4 tablespoons butter or margarine
• 3 1/3 cups bread flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast or 1-1/2 teaspoons bread machine/ rapid rise yeast
• ---
• Filling:
• 1/4 cup butter, melted
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup chopped and lightly toasted nuts

Preparation:

Add ingredients to bread machine as recommended by manufacturer. Program maker for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes. Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.

For the icing, I just used about 1/4 cup of cream cheese frosting that I put in the microwave for about 10 seconds to soften.  So yummy!