Cinnabon-Like Cream Cheese Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Easy Cinnamon Bubble Bread

Rhodes white frozen rolls
1/2 c. butter; melted
2/3 c. sugar
1 T. cinnamon
Optional:  chopped pecans to spread on bottom of pan before placing the rolls

1. In a small bowl, mix together the cinnamon and sugar.
2. Roll each piece of frozen dough in the melted butter and then in the  cinnamon sugar mixture.
3. Place them in a greased baking dish, sprinkle remaining cinnamon and sugar over the top; following the directions on the back of the roll package for rising.
4. Bake at 350 degrees for 15-20 minutes.
5. Remove from oven and let cool and frost

Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Light and Tasty Cupcake Frosting or Filling

From:  www.ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

1. Whisk together the flour and the milk. 
2. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). 
3. Even though it's thick, you can still get it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
4. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. 
5. Then while beating, add in the thickened milk mixture and the vanilla. 
6. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.  You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) 
One batch makes enough to frost 12 cupcakes .


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2.  If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can.  It should come together, but it takes a little patience! 

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Four Cheese Pasta with Bacon

1 box (1 lb.) cavatappi
6 slices bacon; diced
1 T. unsalted butter
3 T. flour
2 cups 2% milk
1/2 tsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound sharp cheddar cheese; shredded
1 cup shredded colby-jack (4oz)
1 cup shredded mozzarella (4 oz)
8 slices American cheese (6 oz)

1. Preheat oven to 350 degrees.  Coat 3-quart broiler safe baking dish with nonstick cooking spray.  
2. Bring a large pot of lightly salted water to boiling; add pasta and cook for 8 minutes; drain
3. Cook bacon over medium heat until crisp; 6 minutes.  Transfer to paper towels.  Pour off drippings, returning 2 T. to pan. Add butter
4. Whisk in flour until smooth.  Slowly whisk in milk.  
5. Stir in onion flakes, salt, and pepper. Bring to a boil and reduce heat and simmer for 2 minutes.
6. In a large bowl toss together cheddar, mozzerella, and colby-jack cheeses.
7. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cup of cheese mixture.  
8. Mix bacon and remaining cheese together; set aside.
9. In pasta pot, combine pasta and cheese sauce.  Pour half into prepared dish.  Sprinkle with generous cup of bacon-cheese mixture.  Repeat layering.
10. Bake for 20 minutes.  Increase temperature to broil and broil for 3 minutes until lightly browned.  

Servings:  10 cups

404 calories, 21 g. fat, 20 g. protein, 33 g. carbs, 2 g fiber, 616 mg sodium, 63 mg cholesterol

Cornbread

2 boxes Jiffy corn muffin mix
1 box butter cake mix
5 eggs
2/3 cup milk
1 1/3 cup water
1/2 cup butter; softened

1. Preheat oven to 350 degrees
2. Mix all ingredients together and pout into a greased 9x13 pan
3. Bake for 40 minutes or until done