Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Stacie Allred's Bread Recipe

Ingredients:

6 cups hot water (120 degrees)

3/4 cup melted Crisco

3/4 cup sugar

3 Tbsp instant yeast

1/4 -1/2 cups powdered milk

6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin

2 Tbsp salt
6 +/- cups white bread flour

Directions: 

1. In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
2. Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt. 
3. Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
4. Knead on high for 7-8 minutes.  
5. Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans. 
6. Bake at 350 for 25-30 minutes.
7. Rub butter on top of hot bread.

Makes 5 large loaves.

*Stacie says: "This recipe calls for only one rising, which is after the loaves are formed. This is because of the special kneading action of the Bosch mixer. If you are not using a Bosch, and are using a Kitchenaid or other type mixer, you need to let the entire dough ball rise once in a greased bowl, covered, until doubled in size, before punching down and shaping into loaves for a second rising."

Source: Adapted from Chef Brad and Susan Bartlett

Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Guacamole Dip

FB Source: Carl Barbaro

Ingredients:
2 ripe avocados
1 teaspoon lime juice
1 green onion, diced
1 garlic clove, minced (optional)
½ small tomato, chopped
Pinch of salt (optional)

Directions:

1. Peel avocados. 
2. Place them in a bowl and mash with a fork. 
3. Add lime juice, green onion, garlic, tomato, and salt stirring well.

(from Dr. Susan's Kitchen)
Serve with low-fat corn chips, sliced vegetables, and entrees such as burritos. Delicious!

Stacie says: "Save the avocado pit, and keep it in the bowl of guacamole. It helps to keep the dip from oxidating (going brown) as quickly."

The Best Slow Cooker Beef Stew Ever

FB Source: Carl Barbaro

ORIGINAL SOURCE: Delicious as it Looks

Ingredients:
2 lbs. stew meat, cubed
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp extra-virgin olive oil
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried parsley
1 tsp dried, crushed rosemary
1/2 tsp dried thyme
1/4 cup water
2 Tbsp flour

Directions:

1. Place beef, 2 tablespoons of flour and salt and pepper in large resealable bag. Shake to coat beef. 
2. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. 
3. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding a little broth and scraping up the browned bits. Pour this into the slow cooker as well.
4. To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
5. 30 minutes before serving, combine the 1/4 cup water and 2 tablespoons flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.

Salt Dough Ornaments

FB Source: Julie Morgan

Ingredients:

2 C All-purpose flour

1 C Salt

1 C Warm water

Directions:

1. Mix well.
2. Shape with your hands or cookie cutters.
3. Make a loop out of wire and insert before baking.
4. Bake at 325 for approximately 1 hour.
5. Cool completely before decorating.
6. Have fun making memories.

These are too cute! What a great gift idea!

Stacie says: "I notice a lot of pictures with 'SBC' on them. I have tried searching for the source, but can't find out exactly what that means. I have also tried doing a search on 'Crafts by Trina', but haven't found out where this actually came from. I like to be able to put a source with these posts, when I have that information available."

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Egg Nog

FB Source: Julie Morgan

Ingredients:
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Directions:

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form.
3. Fold in to egg and milk mixture and sprinkle with nutmeg. 
4. Serve chilled. 

Option: Top with whip cream. Enjoy!

Original recipe makes 8 to 12 servings

Iris's Diabetic Cinnamon Buns

FB Source: Julie Morgan

Ingredients:

Dough Mixture:
1/2 skim milk
2 tsp. apple cider vinegar
1 pkg. quick rise yeast
1/4 c. warm water
1/3 c. granulated splenda
3 tbsp. shortening
1 egg
1/2 tsp salt
3 c white flour

Cinnamon Mixture:
1 tbsp melted margarine
1/3 c brown sugar splenda
cinnamon

Directions:

1. Combine skim milk and vinegar in large mixing bowl. Dissolve yeast in warm water. Add to skim milk mixture. Beat in splenda, shortening, egg and salt. Add 2 c. flour. Beat on low speed till mixture is blended and smooth. Add remaining flour and stir until flour is mixed into the dough. (I used a Kitchen Aid Mixer with a dough hook)
2. Knead dough for about 5 mins till smooth and elastic. 
3. Place in greased bowl, cover and let rise till double in size. Then roll out to 12 x 9" rectangle in size.
4. Spread dough with melted margarine, brown sugar splenda and cinnamon.
5. Roll up and cut into 15 pcs. and place into well-greased 9 x 13 cake pan.
6. Cover and let rise for about 1 hr. 
7. Bake at 375° for about 25 - 30 mins. or until done.

Calories: 75 per serving

Edible Gift - Citrus Salt

ORIGINAL Source: The Dabblist

Ingredients:
Salt (I used a flaky Maldon sea salt)

Citrus Zest (Tangerine, Lime, and Lemon)

Directions:

1. Combine the citrus zest with the salt, and bake until dry (250 F for about 1 hour). Be careful not to burn! That definitely happened to me on the first round. 
2. Once dry, I blended the mixture fine in a food processor but you can use it as is if you want it a little chunkier. 
3. Present in a lovely glass container and store in a cool dry place.

Easy & Healthy Instant Oatmeal Packets

FB Source: Homestead Survival

ORIGINAL Source: The Yummy Life

ORIGINAL Source with FULL INSTRUCTIONS: The Yummy Life - FULL Instructions

Ingredients:

BASIC RECIPE FOR A SINGLE SERVING PACKET:
1/3 cup rolled oats (instant or quick); old fashioned oats may be used for microwave and refrigerator oatmeal
1 teaspoon chia seeds or ground flaxseed (optional)
2 teaspoons oat bran (or wheat germ/bran)
2 teaspoons powdered milk (omit for non-dairy, vegan)
1 to 3 teaspoons brown sugar, sucanat, pure maple sugar, coconut sugar, or other preferred sweetener
1/8 teaspoon cinnamon
pinch of salt

OPTIONAL ADD INS (see suggested flavor varieties in directions):
dried or freeze dried fruit, chopped
chopped nuts (pecans, walnuts, almonds, macademia nuts)
PB2 powdered peanut butter
cocoa powder
instant coffee or espresso powder
sweet spices (cinnamon, nutmeg, cardamon, cloves)
ground vanilla beans (dry powder)

Directions:
Combine basic recipe ingredients in individual zip top bags. Add additional flavor ingredients, if desired--see suggestions below.

To prepare 1 serving of hot oatmeal:

• BOILING WATER METHOD (not recommended for old fashioned oats): Add 1 oatmeal packet to mug or bowl. Pour in 2/3 cups boiling water and stir. Let instant oats stand for 3-4 minutes to soften and thicken; stir, and they are ready to eat. Quick oats may need to soften an additional minute or two.
• MICROWAVE METHOD: Add 1 oatmeal packet and 3/4 cup cold water to microwave safe mug or bowl. (The container needs to be large enough to allow for mixture to expand while it cooks. It can bubble up and double in size in the microwave.) For instant oats, cook uncovered on high for 1 minute; stir, and it's ready to eat. For quick oats, cook on high for 2 minutes, let stand 2 minutes, stir, and it's ready to heat. NOTE: Microwave power and cooking times can vary; adjust cooking time if necessary.

To prepare 1 serving of refrigerator oatmeal:
Add one oatmeal packet to a pint or half-pint jar (or other covered container). Pour in 1/2 cup cold water, add 1/4 cup plain, Greek yogurt, cover tightly, and shake vigorously until well mixed. Refrigerate at least 4 hours, overnight, or up to 3 days.

12 FLAVOR VARIATIONS (use the basic recipe ingredients, plus these additions):

1. Plain -- Use basic recipe ingredients.
2. Apple Cinnamon Maple -- 2 tablespoons dried or 1/4 cup freeze-dried chopped apples; additional 1/4 teaspoon cinnamon; use maple sugar for sweetener
3. Blueberry -- 2 tablespoons dried or 1/4 cup freeze-dried blueberries.
4. Cherry Almond -- 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries; 1 tablespoon sliced or slivered almonds.
5. Apricot Ginger -- 2 tablespoons chopped dried apricots; 1 teaspoon minced crystallized ginger.
6. Cranberry Orange Pecan -- 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans.
7. Pineapple Coconut -- 2 tablespoons dried or 1/4 cup freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut
8. Raspberry Vanilla Bean-- 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1/4 teaspoon ground vanilla powder
9. Peach (or Mango) Macademia Nut -- 2 tablespoons chopped dried peaches (or mangos), 1 tablespoon chopped macadamia nuts
10. Cocoa Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 2 teaspoons cocoa powder
11. Peanut Butter Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 1 tablespoon PB2 peanut butter powder
12. Mocha -- 1 teaspoon cocoa powder, 1/2 teaspoon instant espresso powder

Instant Oatmeal Packets ~ Frugal Food Storage Project

Make your own individual instant oatmeal packets in a variety of flavors. An easy, make-ahead, healthy on-the-go breakfast or snack for work, travel, camping, and college dorms, or those busy mornings when there's no time to make breakfast. Use packets for hot or refrigerator oatmeal.

Make-ahead convenience. These bags may be made, tightly sealed, and stored for several months, depending on the shelf life of the ingredients used. May be stored in freezer to extend their life further.

To make oatmeal packets gluten-free, use gluten-free oats and oat bran.

Nutritional data for the basic oatmeal packets (without fruit or nuts). There is 1-1/2 teaspoons of brown sugar for the sweetener in these calculations. For one plain oatmeal packet: 160 calories, 2.8g fat, 53mg sodium, 28.6g carbs, 3.9g fiber, 7.6g sugars, 6.5g protein. Weight Watchers PointsPlus: 4.

Frosted Berry Hand Pies

Source: Go Bold with Butter

By Hiedi
Makes 8 hand pies

Ingredients:
For dough:
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter
½ teaspoon salt
1 tablespoon sugar
4-5 tablespoons water
1 egg, yolk and whites separated
3/4 cup berry jam

For sugar glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:

1. In food processor fitted with steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 450°F. Roll out dough to 1/4-inch thickness, and cut into 3 1/2-inch by 7-inch pieces. Each dough round should yield 4 pieces. Lightly brush edges of dough squares with egg and spoon 1 tablespoon jam on one side of dough within egg-basted edges. Fold dough in half and crimp edges with fingers and then press down edges of dough, about 1/4 inches, with the tines of fork.
3. Place hand pies on baking sheet lined with parchment paper and brush tops with egg wash and bake for 15 minutes or until crust is golden. Remove from oven and allow cooling.
4. While hand pies are resting, mix sugar glaze by adding powdered sugar, milk and vanilla to medium-sized bowl and whisk to mix well. If mixture is too thick, add more milk, 1/4 teaspoon at a time, to thin.
5. When hand pies are cooled, drizzle the tips with sugar glaze and serve.

These Frosted Berry Hand Pies make for a perfectly dunkable after school treat for my soon to be pre-teen. She likes to help put her stamp on the process by folding and crimping the edges of her pies. The simple, buttery crust is the perfect package for the jammy insides.

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Creamy Shrimp Chowder

FB Source: Carl Barbaro

Ingredients:
1/2 cup celery (chopped)
1/3 cup onion (diced)
2 Tbsp butter
8 oz cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 Tbsp dry white wine
1/2 tsp salt

Directions:

1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Serves 4

Braided Nutella Bread

ORIGINAL Source: Goods Home Design

Ingredients:
2 1/2 C all purpose flour
1/2 tsp yeast
1 C water
1 tsp salt
1 Tbsp sugar
some Nutella
cornmeal
one egg

Directions:

1. Start by dissolving yeast with a 1/4 cup water in a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar.
2. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.
3. Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.
4. Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. 
5. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.
6. The next step is to place another roll off dough (Nutella free) on top. 
7. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. 
8. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline. 
9. By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. 
10. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. 
11. Before placing the dough in, brush it with some egg wash. 
12. Then, bake at this temperature for about 20 minutes. 
13. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.

It’s done! Let it cool before serving.

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Divinity

FB Source: Granny's Favorites Cookbooks

Ingredients:
4 cups sugar. granulated
1 cup white Karo syrup 
1 cup hot water
1 tsp salt

2 egg whites, beaten stiff

1 tsp vanilla extract

Directions:

1. Cook sugar, Karo syrup, hot water and salt until hard ball stage. (288 degrees)
2. Pour candy mixture over the stiff egg whites and beat well.
3. Add 1 tsp vanilla and beat.
4. Drop onto wax paper to harden.

Granny's Favorites Cookbooks

Cucumbers with a Bang

FB Source: Sherry Kirkpatrick Patterson

Ingredients:

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chili powder

Directions :

1. Chop a baby cucumber.
2. In a bowl, add lemon juice, olive oil, salt and pepper. 
3. Mix in the sliced cucumbers.
4. Sprinkle with chili powder on top.

Be careful as these are addictive!

Smothered Pork Chops

FB Source: Carl Barbaro

Ingredients:
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

1. Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
2. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
3. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 
4. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 
5. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.
Granny's Favorites Cookbooks

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.