The Best Buttercream Frosting Recipe Ever

SERIOUSLY! I use this one for our Sugar Cookies every year

  • 1 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 3 Tablespoons half and half (or milk)
  • 2 ½ cups powdered sugar

Old Fashioned Sugar Cookies

Soft & Cakey - Lofthouse type cookies

Cream together:

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

Mix in:

  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 4-1/2 cups flour

Roll out 1/2" thick. Cut with a circle cookie/biscuit cutter.

Bake at 350*F for 15-18 minutes. Cool and frost.

Soft & Chewy Chocolate Chip Cookies

Cream together:

  • 1-1/4 cups sugar
  • 1-1/4 cups brown sugar
  • 1-1/2 cups margarine


  • 2 teaspoons vanilla
  • 3 eggs


  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4-1/2 cups flour

Preheat oven to 375* F. Drop by rounded spoonfulls  2" apart onto ungreased cookie sheets. Bake 8-10 minutes until light golden brown. Cool 1 minute - remove from cookie sheets to cooling racks.

Cabbage & Noodles

2 (12oz) Kielbasa or Sausage Sliced

2 Tablespoons Olive Oil

1/2 Cup Salted Butter

1 Large Onion

1/2 Head Cabbage Chopped (6-7 cups)

2 cloves garlic (my family uses a whole heaping handful)

1 cup peas

8 oz. uncooked egg noodle

salt & pepper to taste

Cook noodles according to package directions, drain & set aside.  In large saucepan heat oil, add sausage, cook until lightly brown. Add butter & onion. Cook until softened, about 5 minutes. Add cabbage & garlic. Cook until tender, 10-15 minutes. Stir in peas, noodles salt & pepper. Cook 2-3 minutes until heated through.

Sandy's Bacon & Egg Potato Salad

3 lbs Red Potatoes, cubed skins on boiled until tender but not mushy

1 (30oz) Jar Best Food's Mayo

3 Tablespoon Dijon Mustard

1-1/2 Tablespoons French's Yellow Mustard

3 Large Celery Stalks, Chopped

1 Bunch Green Onions, sliced

3/4 Teaspoon Black Pepper

1/2 Teaspoon Celery Salt

1 lb Bacon, cooked & crumbled

1 Teaspoon Onion Powder

1-1/2 teaspoons Garlic Powder

18 Hard Boiled Eggs, Roughly Chopped

Pumpkin Roll with Cream Cheese Filling

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin

1 Teaspoon Lemon Juice

1 Teaspoon Baking Powder

2 Teaspoons Cinnamon

1 Teaspoon Ginger

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

Beat egg on high for 5 minutes. Gradually add sugar. Turn down and mix in pumpkin and lemon juice. Mix in remaining ingredients. Pour in well greased and floured cookie sheet. Bake for 15 minutes at 375*F. Cool in pan until you can touch it, then remove and finish cooling on a towel dusted with powdered sugar. When cool, roll it up.


​1 Cup Powdered Sugar

4 Tablespoons Butter

6 oz. Cream Cheese

1/2 Teaspoon Vanilla

Beat until smooth, Unroll pumpkin roll and spread the filling across it. Roll it back up. Wrap in plastic wrap & freeze it.

Homemade Soft Microwave Caramels

1/2 Cup Unsalted Butter

1/2 Cup Corn Syrup

1/2 Cup Sugar

1/2 Cup Packed Brown Sugar

1/2 Cup Sweetened Condensed Milk

1/8 Teaspoon Salt

3/4 Teaspoon Vanilla Extract

Butter and 8x8-inch baking pan. Place butter in large microwave safe bowl, heat in microwave until melted.

Add corn syrup, both sugars, sweetened condensed milk, & salt, whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6-7 minutes. (at 6 minutes test with candy thermometer should be 238-242*F) If it needs more time return it to the microwave and heat in 20-30 second increments.

Carefully remove from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Place in refrigerator for 30 minutes. Cut into rectangles and wrap with waxed paper.