Homemade Rainbow Sprinkle Frosting


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This frosting.  Oh, this frosting.  If you're below the age of 40, you know it well.  It adorned at least half the cupcakes you ate as a child, and I have also been known to eat it as a dip with graham crackers.  So creamy, so tasty.  So discontinued.  A generation mourns.  There are imitators out there, but it's just not the same.

Until now, when it gets better.  I found this recipe for a homemade version on Pinterest, and it really does have the taste and close to the texture of the original.  Unfortunately, no homemade frosting will ever perfectly mimic the texture of canned frosting because it's more of a science project than food, and all those hydrogenated oils, syrups, and shelf stabilizers give it the texture we know (and many of us, like me, prefer).  This recipe, though, with its cream cheese icing base, comes pretty close to being that creamy, sort of light, spreadable frosting texture.  The flavor of this frosting is amazing, and since you make it, you of course get to play with how it tastes.

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For Your Weekend: Baked Sweet and Sour Chicken


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Last weekend I made this dish for dinner and wanted to tell you about it.  This sweet and sour chicken was so good!

Earlier on, I needed some meal inspiration.  I wanted to make something a little different, but still fairly healthy, and since Aldi had pineapples for $1 and I had a ripening one on my counter I wanted to use, I searched my Pinterest board of food to try and this one jumped out at me.  It was so pretty!  It uses pineapple!  It's baked!

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Apple and Cabbage Salad


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This one may seem a little strange at the outset, but don't write it off just yet.  I decided to try it just because the picture was so pretty.  

Popsugar posted this recipe a little over a week after New Year's, and I suspect they were trying to catch everyone's eye with the word "detox" in the article title.  Either way, this salad is a tasty and healthy addition to your lunchtime rotation.  Its fiber content makes it filling enough for a light meal, but it makes for a nice deviation to the standard side salad if it's served alongside a piece of chicken or fish.  

The whole dish feels pretty substantial, because of the heartiness of the cabbage and the crispness of the apples.  The walnuts add a really nice something extra, too.  I hope if you try it you enjoy it as much as I did!  Oh, and due to ingredient availability or my own lack of desire to buy certain items, I changed it just a little.  Click on the recipe title to link back to the original!

adapted slightly from Candice Kumai

feeds 4 meal portions or 6-8 side portions

1/2 head Savoy cabbage
1/2 head red cabbage
1 apple 
1 shallot
1/2 cup walnuts, roughly chopped and toasted

For the dressing:
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons honey
1/2 teaspoon sea salt

Using a mandoline or sharp knife, thinly slice the cabbage, apple, and shallot to resemble extremely fine confetti; transfer to a large bowl.
Add the walnuts and toss gently to combine.
In a small bowl, whisk together all the ingredients for the dressing.
Top the salad with the dressing. Using salad tongs, mix until evenly dressed.

*Note: this salad will keep in a resealable container in the fridge for 3-5 days.