Friday, February 29, 2008

Tortellini Soup

This soup is super fast & yummy. I can't take any credit for the recipe though, it's actually from Abby's famous recipe binder that she gave us for our wedding.

Tortellini Soup

6 c water

1 15-oz can Italian stewed tomatoes

2 T beef bouillon granules

1 t dried basil

1/2 t dried oregano, crushed

1 pkg frozen veggies (broccoli, cauliflower, carrots, etc)*

1 pkg frozen cheese tortellini

Bring water, tomatoes, bouillon, basil, and oregano, to a boil. Stir in veggies and tortellini. Bring back to a moderate boil for 7 minutes. Ladle into bowls, sprinkle with Parmesan cheese and serve. Serves 6-8.
**I used fresh carrots & celery in place of frozen veggies.

Thursday, February 28, 2008

Chicken al La Vera Cruz

I saw this on Rachael Ray last summer and have made it several times. I love capers but you could leave them out if you wanted. 

2-3 chicken breasts cut into chunks (I use frozen tenders about 7)
1 onion
1-2 garlic cloves minced
1/2 red pepper
1/2 green pepper
2 TBS capers
juice of 1 lime
1/2 cup chopped tomatoes  
Salt and pepper chicken, brown in oil. Add in onions, peppers, garlic and saute until tender. Add a bit of water and a chicken bouillon cube. When veggies are soft add; capers, tomatoes, and lime juice.  Salt and pepper to taste and serve over rice. 

French Dip Sandwiches with Au jus

This is so easy, yummy, and doesn't have very many kind of cooking!

1 package of lipton's onion mushroom soup mix
2 1/2 cups of water
1 package of roast beef lunch meat(more or less depending on how much you want)
1 tablespoon of beef bullion
hoagie rolls
cheese(munster or swiss is best)

mix soup mix, water, and beef bullion in a saucepan and bring to a boil. Add meat and continue boiling until meat is heated through. Toast your hoagie rolls. Strain meat making sure you strain soup mix into another bowl for your au jus. Put some meat onto toasted hoagie roll and top with cheese. (I always stick the sandwich in the microwave to melt the cheese) Pour some of the soup mix into smaller bowls. Dip the sandwich and eat! Yum!

Monday, February 25, 2008

Beef Stroganoff

I have this massive binder of recipes that I compiled a few years ago and since then, I make copies of it for friends that are getting married. Crystal has one but couldn't find her recipe for Beef Stroganoff, so this is for you Crystal. :)

Beef Stroganoff
(by Miriam Boatright, my mom)

1 lb. hamburger or steak (I used 1 1/3 lb)

1 pkg Lipton onion soup mix

1 can mushrooms

1 can cream of mushroom soup (+ water to reconstitute)

small amount of sour cream

2 Tbsp flour

Brown meat with flour to thicken (cube the steak); add soup mix. Season with salt, pepper, and a little garlic salt – all according to taste. Add cream of mushroom soup. Simmer for an hour. Ten minutes before done, add mushrooms and sour cream. To this add juice from mushrooms or water, according to thickness and taste desire. Serve over cooked noodles or rice.

Sweet and Sour Chicken Cups

They are not only really easy and tasty, but they have a nice presentation! I want to serve them at our next party. If you haven't already discovered you'll want to check it out. Rhodes has hundreds of recipes. Enjoy!

Sweet and Sour Chicken Cups

12 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups cooked chicken breast, cubed
6 green onions including tops, chopped
1 medium size red pepper, chopped
8 ounce can crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon prepared mustard
1 beaten egg
2 tablespoons sesame seeds
Flatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F 20-25 minutes. Serve warm.

Sunday, February 24, 2008

A Little Sweet...A Little Sour

I put this on my blog awhile back, but I thought I would share it here for all of you!

Sweet and Sour Chicken

◘ 4 boneless, skinless chicken breasts, cut into 1-inch chunks
◘ Flour
◘ Salt & Pepper
◘ Oil for frying (3-4 Tbs.)
◘ 1 red pepper, chopped
◘ 1 green pepper, chopped
◘ 1 lg. can pineapple tidbits, with juice (or chunks)
◘ ½ c. brown sugar
◘ ½ c. rice wine vinegar
◘ 1 c. chicken stock
◘ 2-3 Tbs. cornstarch, mixed with water

Salt and pepper chicken. Dust it with flour on all sides. Brown chicken in hot oil (med. To med-hi heat), about 8 minutes. Remove chicken from pan. Add red and green peppers and cook for 1 minute. Stir in pineapple (with juice), sugar, vinegar and chicken stock and bring to a simmer. simmer until sauce begins to reduce. stir in cornstarch mixture and bring to a simmer. stir in chicken and cook for 5 minutes. taste. don't be afraid to add more sugar or vinegar to taste, salt and pepper too. Serve over rice.

My friend gave me this recipe. It is super tasty! Enjoy!
(If you don't care if it looks fancy, and you want to save a little money, then just use 2 green peppers instead of paying the extra money for a red pepper).

Thursday, February 21, 2008

Yummy Queso dip

This is probably the easiest recipe ever. It is so yummy and kind of addicting though! Hope you like it!

1 block cream cheese. (16 oz)
1 can chili {no beans}
1/2 cup salsa

*heat until cream cheese is melted.

That's it! And it is sooo yummy!

IHOP Style Pancakes!

I am all about breakfast for dinner...but these are usually our Sunday treat! They are so fluffy!

◘ 1 ¼ c. four
◘ 1 egg
◘ 1 ¼ c. buttermilk
◘ ¼ c. sugar
◘ 1 heaping tsp. baking powder
◘ 1 tsp. baking soda
◘ ¼ c. oil
◘ pinch of salt

Preheat skillet over medium heat.
In a blender or with a mixer, combine all ingredients until smooth.
Make your pancakes and enjoy! We even use the same batter for our waffles too.

I have a recipe for their banana nut pancakes too...I will have to post that sometime! They are delicious!

Chicken Lettuce Wraps

I was super happy about the way this tasted. I love lettuce wraps! The recipe makes 2-3 servings which wasnt enough for me so I doubled what I wanted and then added red peppers and water chestnuts. The stir fry sauce was right on the mark, and the Kraft dressing tasted great with it. And it was easy......

2 T Olive Oil
2 boneless skinless chicken breasts
1/2 C chopped almonds
2/3 C mushrooms
3 T chopped onion
2 t minced garlic
5-6 leaves of Romaine or butter lettuce
1/2 carrot
1/2 cucumber
Stir Fry Sauce*
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).Remove chicken from pan and when cool chop it the same size as mushrooms.Add mushrooms, garlic, onions, and almonds to the pan and saute.Add the chicken back in.Add the stir fry sauce and saute for a couple of minutes.
Wash the lettuce.Shred the carrot and cucumber.
To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with the shredded carrot and cucumber. Dribble some Kraft Asian dressing on it. Wrap and devour.

*Stir Fry Sauce:In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

Wednesday, February 20, 2008

Broiled marmalade and wasabi salmon

I have never been able to get salmon right...i ALWAYS overcook it or it just doesnt taste good. This recipe I stole from the gluten free girl site (that is right, i am the resident celiac on this website). The best part about this recipe is it is will have dinner in twenty minutes, and it is the best salmon I have ever boyfriend and i had it for valentines day (i think adding a little soy sauce would make it a little if you get up the nerve to play with the recipe a bit, let me know how it works out). It is deliciously sweet and a tiny bit spicy as well.

two salmon fillets, preferably wild king salmon from Alaska
one-half cup orange marmalade (splurge and buy the best, please)
one tablespoon Dijon mustard
one teaspoon wasabi (or, buy wasabi/Dijon mustard)
one teaspoon fresh, minced garlic
one-half teaspoon salt
one-half teaspoon cracked black pepper
one-half teaspoon fresh grated ginger

Preheat the oven to broil. Place the salmon on a tin-foil-covered baking sheet. Mix all the ingredients, besides the salmon, in a small bowl, and stir them well. Spoon half the marmalade delight over the salmon. Use a pastry brush to coat the salmon. Put the salmon under the broiler for six minutes, or until it's bubbly. Immediately brush the remaining marmalade mixture over the salmon and broil for a remaining two minutes. The inside will still be a slightly darker pink than the rest of the fish, but the salmon is now succulent and ready to eat.

Tres Leches Cake

I made this cake to go along with the Cafe Rio night. It was so so good and so so easy. I made the cake the recipe gave and couldn't decide if I liked it or not, next time I make it I will just use a store bought cake (white or yellow) and make the sauce to pour over it, which is easier anyway.

tip: Bake a day in advanced and let it refrigerate, the cake will taste so much better!

So basically if you use a store bought cake all you have to do is cook the cake as instructed on the box. Then poke holes with the prongs of a fork throughout the cake.

1 1/2 cups whole milk
1 1/2 cups evaporated milk
2 cups sweetened condensed milk

Pour mixture over cake until it is all soaked up.

You might have to pour only a portion of the mix at a time, let it refrigerate and then pour more.

Before serving spread whipped cream over top and top with fresh slices of strawberry.

It really is better once it has had quite a while to sit in the refrigerator!

If you do want to use the cake recipe it calls for(which is actually pretty good too) it is:

1 3/4 cups all purpose flour
1/2 cup sugar
1 cup of softened butter
1 teaspoon baking powder
1 teaspoon vanilla
3 large eggs

1Butter and flour a 9x13-inch (or smaller)deep baking pan, set aside Note: Cake doesn't really work in a standard round pan.
2Preheat oven to 350°F (175°C).
3Beat together sugar and butter until it is light and fluffy and has a very light yellow color (about 3-4 min).
4Add the eggs one at a time mixing well after each egg.
5Add vanilla, baking powder, and flour and beat until a smooth batter is obtained. Pour batter into baking pan (batter will be the consistency of cookie dough).
6Bake for 35 minutes or until a knife inserted in the center comes out clean.
7Let the cake cool down to room temperature.

Not a Recipe, Just a Review...

I will post really quick about how the Cafe Rio Recipes actually turned out.

The pork I thought was really great. I am not the best judge because I never get the pork at the actual Cafe Rio, but everyone was loving it.

The dressing is really good and I think tastes just like the actual stuff and it was actually very easy to make.

The rice, now that is a different story, first of all we use more of a sticky Asian style white rice and I forgot to get a different kind at the store, so it all looked a little like mush and I don't think it tasted exactly like the Cafe Rio rice but it was still good, I will probably make it again sometime and try using a different rice.

We had the tortillas you buy at costco and cook yourself, I think that really added to it. We served our cafe rio with black and pinot beans, pico de gallo, sour cream, guacamole, olives, shredded romaine lettuce, cheese, chips and salsa. Everyone seemed to really enjoy it and now I am kicking myself for not taking pictures of the spread because I think recipes are always better with pictures.

These recipes are definitely worth trying.

Monday, February 18, 2008

Cafe Rio Cilantro Lime Rice

Tonight we are having a little birthday Fiesta for Josh. We are having the Cafe Rio Sweet Pork, Cilantro lime rice, Tomatillo ranch dressing, and Tres Leches for dessert.

4 t chicken bouillon
4t minced garlic
1/2 bunch cilantro
1 can diced green chiles
3/4 t salt
1 T butter
1/2 onion chopped
3 cups rice (not instant)

Directions:Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion in a blender and puree until smooth. Pour into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.

I haven't made this yet, I will let you know how it turns out.

Tomatillo Ranch Dressing

Can't forget the dressing. This acutally does taste like the Cafe Rio house dressing.

1 pkg HIdden Valley ranch dressing mix
1 C mayonnaise
1 C chopped cilantro
2 cloves garlic
3 tomatillos (canned -found on ethnic foods aisle)
1/3 C buttermilk
1/4 t cayenne pepper

Put all ingredients in blender and blend until smooth.
Refrigerate until you are ready to use.

I added a little lime juice to the recipe too.

Cafe Rio Sweet Pork

I am making this for a little birthday celebration for Josh tonight. So far it is looking pretty good.

4 lb pork roast

Rub roast with the following mixture:
1 tsp. salt
2 Tbs. brown sugar
1 tsp. red pepper
1 tsp. cumin

Place roast in crockpot.

1 onion chopped
1 cup chicken broth
1 can coke
2 cloves minced garlic

Pour over roast.

Cook on low for 6-8 hours.

Shred pork and put back in crockpot. Add 2-3 cups brown sugar.

Cook for another 3 hours.

I actually put my roast in last night at around midnight and let it cook all night. Around 10 this morning I shredded the pork and added the brown sugar. Now I am letting it cook until we are ready to celebrate tonight.

Sunday, February 17, 2008

Creme de la Creme Cheesecake

I found this on Internecipes, made tonight for dessert and was a happy happy girl. The crust is delish!
Crust for ten inch pie pan:
2 cups finely chopped walnuts
2 tbsp unsalted butter, softened
4 tablespoons flour
Blend together the walnuts, butter, and flour in a food processor until smooth. Press into bottom of springform pan with fingers.OR you can buy an eight inch graham cracker crust at the grocery store and save yourself some time. If you do this, it's still delicious, but halve the cheesecake recipe or you will have too much to fit in the crust.
Heat oven to 250 degrees.

Four 8 oz cream cheese packages, softened
2 cups sugar
2 tbsp vanilla extract
6 eggs
4 tsp lemon juice
One 16 oz container of sour cream

I use my Kitchenaid mixer for the following: blend the cream cheese and sugar on low until smooth. Do not overmix or air will be incorporated, which causes cake to crack. Slowly add vanilla and eggs. Add lemon juice and sour cream; mix just until batter is homogeneous.Pour batter into pan, tapping lightly on counter to allow any air bubbles to rise to the surface. Bake for 2 hours until all but the center portion of cake is set. Remove from oven and allow to cool to room temperature, then refrigerate until firm. Store covered in the refrigerator.
Great garnished with fresh fruit or plain!

Saturday, February 16, 2008

Slow Cooker Chicken & Stuffing

We had this for dinner tonight for the first time & it was so good! My two year old ate it up & even asked for seconds. That never ever happens so you know it was good.

1/2 cup of all-purpose flour
3/4 tsp seasoned salt
3/4 tsp black pepper
3-5 skinless chicken breasts (about 1 to 1 1/2 pounds)
1/4 cup butter
2 cans condensed cream of mushroom soup, undiluted
1 package (12 ounces) seasoned stuffing mix, plus ingredients to prepare mix.

1. Combine flour, seasoned salt & pepper in large resealable plastic food storage bag. Add chicken; shake to coat with flour mixture.

2. Melt butter in large skillet over medium-low heat. Brown chicken on both sides. Place in slow cooker; pour soup over chicken.

3. Prepare stuffing according to package directions, decreasing liquid by half. Arrange stuffing over chicken. Cover; cook on HIGH 3-4 hours. Makes 4-6 servings

This was so easy & quick to make, total time was 10 minutes. It cooked for just 3 hours on high and was ready to eat. The chicken was so moist it literally fell apart when I dished it up.

Thursday, February 14, 2008

Oreo Carmel Apples it may look like a pile of poo, but trust me, it is so good.

1. slice granny smith apples

2. dip in carmel

3. dip in oreo crumbs (without the filling)

4. refridgerate

Here is the caramel recipe I use.

-1/4 C. butter

-1 C. brown sugar

-1/2 C. light corn syrup

Bring to a soft boil, then add 1/2 can of sweetened condensed milk (7oz.). Return to a boil. Remove from heat and add 1/2 t. vanilla. Let cool before dipping apples or it just runs right off. So yummy!

Easy Salmon

I don't really have a recipe for this one, but it comes out so yummy everytime. All I do is drizzle olive oil over the salmon and season it with lemon pepper, garlic salt, salt, and pepper. Make a little foil pocket in a casserole dish, put the salmon in, oil, and season. Bake 35-40 min. at 375.

P.S. Costco has the best salmon ever. It's big enough that I cut it in half and cook half and freeze half. Half is the perfect amount for a small fam.

Citrus Rice

Can I just say YUMMY!  I was so excited about how dang good it was.  I will for sure make this often.  

1 1/2 cups instant white rice (uncooked)
1 cup chicken broth
1/2 cup orange juice
2 tsp soy sauce
1/4 cup of green onions (or however much you prefer)
3 Tbsp of sliced almonds

Combine white rice, chicken broth, orange juice, and soy sauce in a medium microwavable bowl.  Cover and microwave on high for 5 minutes.  Let stand 5 minutes or until liquid is absorbed.  Fluff rice with fork; sprinkle with green onions and almonds.  

Tonight I served it with some rotisserie chicken and asparagus.  Yummy!  

Wednesday, February 13, 2008

Poppy Seed Chicken

I'm so glad Eric brought this recipe to our marriage. :) He grew up loving it and I'm sure our kids will not remember a time when it was served at our table. They love it already and I'm so glad it passed the "kid test"!

Poppy Seed Chicken

1 lb. cooked (baked, fried, grilled, broiled, boiled...doesn't matter which. The only one I haven't tried is grilled. And when I say fried, I just mean cooking it in the skillet, not like fried chicken...) and cubed chicken – pour into casserole dish

Mix and pour over chicken:

1 can cream of chicken soup

1 cup sour cream

½ tsp garlic powder

½ tsp onion powder

1 Tbsp soy sauce

Mix and sprinkle over casserole:
1 stick melted butter

1 tube crushed Ritz crackers

2 Tbsp poppy seeds

Bake at 350ยบ for 30-40 minutes (basically bake until it bubbles). Serve over rice.

I discovered recently that you can substitute cream of mushroom soup if you add some chicken boullion granules too which disguise the taste almost completely (and I suppose if you love mushrooms you might not even want to do that). And if you're short on sour cream, you can fill in the rest with buttermilk. I'm not sure if that would work with the milk & vinegar substitute since I haven't tried that. But the other day I discovered mid-recipe that I did not have the cream of chicken I thought I did and also not as much sour cream as I needed. I used 3/4 of a can of cream of mushroom (I was worried about the taste being too strong...) and 1/3 C sour cream and 2/3 cup buttermilk.

Creamy Milk Truffles

Here is a little sin I will be making in honor of Valentines tomorrow.

8 oz. Hersheys milk chocolate- chopped small
1/4 cup heavy whipping cream
1/4 c. cocoa (sifted)

Bring cream to boil over medium heat. Pour cream over chopped chocolate and whisk together in a medium size bowl. Chill for 1 hour. Scoop out with 1" ice cream scoop or in teaspoons. Roll in 1/4 cup cocoa. Chill till firm and ready to eat.

I am going to do dark and milk truffles....mmmm. And I double it, of course, I always double.

Tuesday, February 12, 2008

Wheat Pancakes

This is what we'll be having for breakfast in the morning.

-1 egg
-2 T. oil or applesauce (I use applesauce)
-1 C. plain yogurt
-1 t. baking powder
-1/2 t. baking soda
-1/2 t. salt
-1 C. wheat flour

*blend all of the ingredients in a blender and pour onto a griddle or into a pan. You can make them any size or shape that you want. I'm gonna try making Brener's into a mickey mouse shape, since he is obsessed. We'll see if it works.

What's for Supper

Tonight's supper was nothing special. We ate spaghetti with meat sauce, green beans, and bread sticks. We made sloppy joes for supper the other day and Neil browned enough ground beef for that meal and this one, so it was only a matter of putting the beef in the Prego. (Neil likes Prego better than my made-from-scratch tomato sauce. *Sob*)

We sauteed the frozen green beans in a little olive oil and soy sauce and I tried a new recipe for the breadsticks. Neil said he liked my normal recipe better, but I liked this recipe better.

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

**I did make a few changes to the recipe: I only put in about 2 teaspoons of garlic powder as 3 seemed to be too much. I didn't have any Parmesan so that was omitted. I used a mixture of dried basil and dried thyme leaves instead of fresh basil. I don't have a bread maker so I just used my Kitchenaid. And, I completely forgot to add any oil. The nice thing is that I've learned that most recipes are fairly forgiving!! The bread still came out tasty!

Easy Lasagna

8 oz. box lasagna noodles
1 lb. ground beef
4 c. thick spaghetti sauce
3/4 c. water
1 tsp. salt
1 tsp. basil
1/2 tsp. sugar
1 lb. small curd cottage cheese
3 c. mozzarella cheese, shredded
1/2 c. parmesan cheese

Brown ground beef and drain off excess fat.  Add spaghetti sauce, water, salt, basil and sugar.  Stir together and simmer for a few minutes.  In a 9" x 13" pan, layer 1/3 of the sauce, 1/2 of the lasagna noodles (uncooked), 1 cup cottage cheese and 1 cup mozzarella cheese.  Repeat, ending with sauce and remaining cheese.  Top with parmesan cheese.  

Cover with foil and bake at 350 degrees for 1 hour.  Remove from oven and remove foil.  Let stand 10 minutes before serving for easier slicing!  This is the easiest lasagna recipe out there!

Taco Casserole Ole (I came up with this name all by myself)

1 lb. Hamburger
1 cup salsa
1 can corn
1 can el pato (green can)
1 can refried beans
1 can sliced olives
sour cream
tortilla chips

Brown hamburger. When it is almost done add salsa, corn, olives, and half the can of el pato (this makes it kind of spicy so you might want to leave the el pato out of the recipe). At the same time in a separate pan heat up the can of refried beans and add the other half of the el pato.

Usually I make this dish in a 2 quart pan and layer tortilla chips, hamburger, beans, sour cream, and cheese and repeat it twice. Last night I made it in a 9x13 pan and only did each layer once and I thought it turned out fine that way too.

Bake at 350 degrees for 30 minutes or until hot. Serve with lettuce, sour cream, olives, avacado, tomato, etc.

Hope you likey.

Sausage Stroganoff

1 pound sausage
1 onion finely chopped
1 teaspoon garlic minced
1 can cream of mushroom
1 tsp sage
1/2 tsp salt
1 tsp pepper
1/2 cup milk
1 cup sour cream or plain yogurt

Brown sausage with onion and garlic. Drain fat. Add cream of mushroom, milk, sage, and simmer 10 minutes. Add in sour cream, salt and pepper. Serve over rice, noodles or mashed potatoes. Top with shredded cheddar cheese. If you want you can add in green peppers and mushrooms to the sausage.

Monday, February 11, 2008

Sheet Eclairs

1 cup water
1 cube butter or margarine
4 eggs
1 cup flour
pinch of salt

Bring water, salt and butter to a boil. Add flour and stir until mixed. Remove from heat and add one egg at a time and mix until no longer glossy (This can be difficult towards the end - don't give up. Work those arms muscles!) Spread on a large greased cookie sheet. (The mixture can be sticky, so I put a little oil on my hands to help the process!)

Bake at 450 degrees for 10-15 minutes or until golden brown. Cool completely.

3 1/2 cups milk
1 - 8 oz cream cheese (softened)
2 small boxes of instant french vanilla pudding
1 medium carton of cool whip

Mix pudding with milk as directed (beat with mixer) and blend in softened cream cheese. Spread over the top of the cooled crust. Put cool whip on the top. Drizzle chocolate frosting on top. (The below fudge frosting refrigerates very well. If you are lazy then you can use Hershey's chocolate, but note that it DOESN'T refrigerate well.)

Fudge Frosting

1 square butter
4 Tbs cocoa

Melt together on low heat in a heavy sauce pan. Remove from heat and add 1 box powdered sugar. Then add milk until desired consistency and taste.