Cream Cheese Frosting

This frosting recipe is SOOO good! The carrot cake I made? Less than stellar. Oh well. Hence the reason I am not posting the recipe for that.
Cream Cheese Frosting
submitted by Michelle
(from Allrecipes.com)

(8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

The amount was good for a 9x13 inch cake. But for the double panned one I did it needed more than than the recipe made.

Terriyaki Chicken Sandwich

Found this yummy recipe some time ago. Finally had the chance to make it!!! VERY YUMMY!!!!!

Terriyaki Chicken Sandwiches
submitted by Camille

4 slices canned pineapple (save 2 tbsp of the juice)
1 1/2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp molasses
1 1/2 tsp lemon juice
1/2 tsp dijon mustard
1 clove garlic
2 tsp minced fresh ginger or 1/2 tsp ground ginger
1 1/2 tbsp olive oil
4 boneless, skinless chicken breasts, flattened
salt to taste
4 hamburger buns or sandwich rolls
Lettuce leaves

Lay the pineapple slices on paper towels, blot them dry, and set aside. In a small bowl, blend the reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic and ginger.
Add oil to a pan, sprinkle chicken with salt, and cook chicken over medium heat until chicken in no longer pink (about 5 minutes per side). Add sauce and cook another minute or two, spooning sauce over the chicken and turning to coat both sides.
Remove chicken from pan and immediately add pineapple slices. Cook about 30 seconds to a minute, coating both sides in sauce. Remove from pan. Lay lettuce leaf on bottom half of roll, then lay chicken on top of lettuce, then pineapple, then top half of roll. Enjoy!!! (You can also drizzle a little of the sauce on top of the pinapple before you put the top half of the roll on...YUM!!!)

Turkey Cupcakes

Got this cute, fun recipe out of the Sunday coupons. I had my sister, Michelle, and her kids come over, and 6 of our 7 kids had soooo much fun making these!!! I just love how cute they are!!!

Turkey Cupcakes
submitted by Camille

~1 box devil's food cake mix
(Water, vegetable oil and eggs called for on cake mix box)
~2 containers (1 lb each) milk chocolate frosting
~1 tube (4.25 oz) white decorating icing
~1 tube (0.68 oz) brown decorating gel
~ Candy corn
~ Chocolate candy sprinkles

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.

3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.