Veggie Scramble

Being on the clean eating kick, we needed a new take on breakfast.  This was the perfect blend of egg and veggies.

Ingredients

• drizzle of olive oil
• 10 eggs
• 1 orange or red bell pepper
• 1 medium onion
• 1 pack diced mushrooms
• 3 handfuls of spinach
• feta cheese
• salt and pepper

Directions

1. Dice veggies except spinach into tiny pieces.
2. Spray pan with cooking spray.
3. Drizzle pan with olive oil and saute veggies.  Salt and pepper to taste.
4. Add eggs to pan and mix well.
5. Toss in spinach and cook eggs through stirring occasionally.
6. Remove from heat.  Sprinkle with feta.  Salt and pepper to taste.

Healthy and delicious.  Can't beat the combination.

Sausage Roll

I made this for a meeting the other day.  It was a hit.  Very yummy!!

Ingredients

• Pillsbury Italian bread dough
• sage breakfast sausage
• 8 ounces of cheese shredded
• 1 small can green chilies
• 2 eggs
• butter for brushing on roll

Directions

1. Cook sausage.  Drain.
2. Mix cheese, eggs, and chilies with the sausage.
3. Spray counter top with olive oil.
4. Roll dough as thin as possible.
5. Pour sausage mixture onto the center of the dough.  Roll dough over the mixture.  Use your fingers to crimp the dough closed.  Smooth out with fingers.
6. Spray a bundt pan with olive oil.  Place sausage roll in pan.
7. Cover with wet paper towels and place outside or in a warm oven for 1 hour to rise.
8. Uncover and cook for 35-45 minutes at 375 degrees.
9. Remove from oven and rub surface with butter.

Source

Notes

• I had to get my husband to help me lift the roll into the bundt pan.  The roll is fairly heavy and began to tear.
• Next time, I am going to add more veggies: mushrooms, peppers, onion.
• You can also use low fat sausage.  I only used sage for the flavor.

Hope you enjoy this as much as we did.

Lemon Crackle Cookies

Lemon crackle cookies are not only scrumptious.  They are super easy to make.

Ingredients

• 1 box lemon cake mix (generic works fine)
• 8 ounces light cool whip
• 1 egg
• powdered sugar

Directions

1. Mix all first three ingredients until dough is just mixed.
2. Roll dough into 1 inch balls.
3. Roll cookie balls into powdersugar to coat.
4. Bake in a 350 degree oven for 12 minutes.

Trouble Shooting

• Dough is sticky.  It will start to form balls when you roll it in the powdered sugar.  In other words, don't stress when if the dough is not forming.
• It really does take the full 12 minutes to cook.  I tried 8 and kept increasing the time.  12 minutes was barely done.  Makes a super moist delectable treat.

How to Get the Kiddos to Eat a Green Smoothie

Found this youtube video on how to "dress" a smoothie so even the pickiest of eaters will want to try it.  Who'd of thought to decorate with a flower?

<iframe width="350" height="263" src="http://www.youtube.com/embed/AHQ8aLwq-UA" frameborder="0" allowfullscreen></iframe>

Mexican Pinto Beans

The best beans I've had in years and I made them.  Yay, me!

The nutritionist informed the hubs and I that we really should be eating beans several times a week... preferably not from a can.  Once again I had to scour dozens of recipes and recreate one that fit my family's needs.  I think I did a pretty good job.  You'll have to try them for yourself and let me know.

Don't let the photo fool you.  These beans are quite tasty.  This picture was taken several days after I made them and the beans were cold from the fridge.

Ingredients...

16 ounce package of dried pinto beans
water
1 tomato, diced
1 onion, finely diced
2-3 poblano peppers, peeled and diced
1 bunch cilantro, half for salsa- half for beans
2 cloves garlic, crushed
1 1/2 teaspoons cumin
1 t. oregano
sea salt and pepper to taste
3-5 cups of chicken broth
ham

Directions...

1.  Soak beans overnight in water.  Drain beans in the morning.
2.  Put beans, broth, cilantro, seasonings and 1/2 of the diced onion into a large stock pot.
3.  Place chilies, garlic, tomatoes, and 1/2 of onion into a food processor.  Blend.
4.  Dump above mixture into beans and stir.
5.  Dice ham into small chunks.  Add to beans.
6.  Bring beans to a simmer.  Cover partially.  Cook 1 1/2- 2 hours.

* Beans should be tender. *

I like to serve beans with corn bread, but it is definitely not on the clean eating diet.

My suggestion would be to serve with cilantro lime brown rice.

Cilantro Lime Shrimp Marinade

This is my go to marinade for chicken and shrimp.  It is fabulous... bit citrusy and lots of flavor.

Ingredients:

balsamic vinegar

olive oil

1/2 teaspoon dried mustard powder (more if needed)

1/4 onion, finely chopped

1 bunch cilantro, finely chopped

1 lime juiced and rind grated

2 squeezes honey

2 cloves garlic crushed and separated

1/2 teaspoon white pepper

Directions:

1.  Mix equal parts vinegar and oil in a large plastic baggie.  Add dried mustard and squeeze baggie to distribute.

Note... Dried mustard helps vinegar and oil to mix.

2.  Add remaining ingredients minus the lime rind.  Mix again by squeezing the baggie.

3.  Slowly add in lime rind.  Mix and taste.  keep adding rind until you reach a flavor that fits your palate.

4.  Marinade shrimp in the fridge for 1-2 hours or as long as overnight.

5.  Grill over medium heat for 2-4 minutes per side.

Notes:

You can make the marinade in a glass container and use a fork to mix. 

If you do not have an onion, use about 1/2- 1 teaspoon of onion powder or onion flakes instead.

If you do not have fresh garlic, use garlic powder.  Again between 1/2- 1 teaspoon should do.

**All measurements are approximate.  This is one of those recipes I just dump and pour.**

Clean, Green Breakfast Smoothie

Ingredients

6 oz. almond milk or water

1 cup frozen fruit

1/2 of a banana

2 teaspoons flax seed oil

2 scoopa protein powder

handful of spinach

1 large carrot

Directions

Blend and serve immediately.

Note:

Men should increase the amounts of a few items.

1 1/2 c frozen fruit
1 tablespoon flax seed oil
3 scoops protein powder

If you are in need of a good blender, our nutritionist suggested the NINJA.  I used an old 20% coupon for Bed Bath and Beyond and got it for less than $100.

Clean Salsa

The other day I went out to my garden and found a bounty of fresh fruit and veggies.  Considering my tomatoe plants are dying and haven't produced fruit all summer, I took this as a sign to make salsa.

I am known around this part of Texas for my lack of finness in the kitchen, so the task of making salsa was daunting to say the least.  But... if I am going to truly give clean eating a shot, I have to get over my fear of the kitchen.

Easier said than done since I want people to actually eat what I make... which rarely happens in this house.

Anywho, on to Makin' Salsa

Ingredients:

4 tomatoes, chunked and deseeded

1/2 small onion, diced

1 jalapeno, deseeded and chopped

1 bunch of cilantro, finely chopped

2-3 cloves of garlic, smashed and finely chopped

juice of 1 lime, to taste

cumin

sea salt

pepper

dash of chili powder

agave nectar as needed

Directions:

1.  Place first 5 ingredients into a food processor.  Pulse until deired consistency is reached.

2.  Add in a couple squirts of lime, cumin, sea salt, pepper, and a dash of chili powder.

3.  Pulse again.  Taste.  Adjust seasoning as you see fit.  Add any additional lime juice as well.  If the salsa is too hot, add several drops of agave nectar.  Pulse.

4.  Continue with step 3 until you get the flavor you are looking for. 

5.  Chill and serve.

NOTES:

I found that you will need more cumin and garlic than any other seasoning. 

I added about one tablespoon of agave nectar.  The jalapenos from our garden have quite a kick.

Chilling the salsa overnight enhanced the flavor ten fold.  Much better the second day.

Sun Smoothie

For the Summer Solstice, my family will be making a yummy smoothie for breakfast.  It is super simple, yet packs lots of flavor.

Ingredients...
1 small can crushed pineapple in juice
1 banana
about 1/2 cup of orange juice
ice
honey (to taste)

How to Make...
Place the pineapple with juice, banana, and OJ in blender.
Blend until smooth.
Add honey to taste.  Blend periodically.  Taste.  Add more honey as needed.
Add about 1/2 cup of ice. 
Blend until smooth.
Continue to add a few cubes of ice at a time until you get the consistency you like.
Enjoy!

Makes about 2 large smoothies.  We can use this for 1 smoothie for myself and 2 smaller ones for my boys.

You can add yogurt if you would like as well.

Orange Glazed Meatballs

Yummy.

This recipe comes from a Taste of Home cookbook.  I altered it only slightly.

Ingredients:

• 1 pound ground beef (leaner the better)
• 1/2 cup of your favorite cheese (shredded or finely chopped)
• 3 TBS finely chopped parsley
• 2 TBS minced garlic (the refrigerated kind)
• onion flakes (apply liberally)
• 3 tsp paprika
• salt and pepper to taste
• 1 piece of bread tore in tiny pieces
• 1/4 cup ketchup
• 1 egg, beaten

Directions:
1.  Mix all ingredients except ground beef. 

2.  Add ground beef.  Mix well.

3.  Form meat mixture into round balls.  Should make about 24 meatballs.

4.  Bake at 400 degrees for 20-25 minutes.

Sauce Ingredients:

• 1 jar orange marmalade
• 1/4 cup orange juice
• 3 green onions chopped
• 2-3 picked jalapenos (seeded and chopped)

Directions:

1.  Dump all ingredients into a sauce pan.  Reserve 1/2 of the green onion for garnish.

2.  Stir well.

3.  Heat stirring often.

4.  Pour glaze over finished meatballs.

5.  Top with remaining green onions.

Serve with rice and a veggie.  Beware... These meatballs are hard to put down.  I think I gained 2 pounds the day I made these.

Jalapeno Chicken Poppers

Here's another great summer time recipe.  It's super easy to alter for the whole family to enjoy.

Ingredients:

• 1 package of chicken breast chunks
• 6 jalapeno peppers
• 6 slices turkey bacon
• 1/4- 1/2 of package of fat free cream cheese
• 2-4 Tablespoons of minced fresh onion
• 1 spoonful minced garlic
• salt and pepper

Directions:

1. Place cream cheese in a small bowl.  Stir in minced garlic.
2. Cut two slices of onion from an onion already in your fridge.  Dice the onion into tiny pieces.  The smaller the better.  Mix onion into cream cheese mixture.  Place into fridge for later use.
3. Cook bacon until about 1/2 done.  Press between paper towels to remove excess grease.  Set aside.
4. Slice jalapenos in half lengthwise.  Remove seeds.  Set aside.
5. Place chicken chunks between wax paper and hit with a meat mallet until thin.
6. Open wax paper and sprinkle both sides of chicken with salt and pepper.
7. Remove cream cheese mixture from fridge.  Spread cream cheese into the center of each jalapeno slice.
8. Layer a piece of chicken and jalapeno together.  Wrap with 1/2 slice of bacon.  Secure with a toothpick.  Continue until all poppers have been created.
9. Preheat  grill to medium heat.  Place foil on grill.
10. Place chicken on foil and cook for approximately 5-10 minutes.  Flip.  Finish cooking another 5-10 minutes.  **Cook time will depend on how thin the chicken is as well as the temperature of your grill.**  Adjust temperature as you see fit.

For those that can't stomach dairy, simply do not use the cream cheese mixture.

For the little ones, just wrap the chicken in bacon and provide a dipping sauce.  Something about dipping encourages even the pickiest of eaters to partake in the meal.

Serve with a simple side salad, corn guacamole, and watermelon.  YUM-MY!

Broccoli Slaw

Wow, seems like I am only posting once a month right now.  Guess that means I am going unplugged more often, so I shouldn't feel as guilty as I do. 

Anyways, I ate the most amazing broccoli salad a while back and thought I would give it a try.  It turned out pretty good for a first try.

Ingredients:

• 1 large head of broccoli washed and chopped into florets
• 1-2 cups of shredded cabbage
• 1/2 cup diced onions (the smaller the better)
• 1/2 bag of dried cranberry
• 5 slices of turkey bacon cooked and crumbled
• 1 cup mayo
• 2 teaspoons white vinegar
• sugar to taste (about 4 tablespoons)

Directions:

1. Mix together the top four ingredients.
2. In a small bowl, whisk the mayo, vinegar and sugar.
3. Dump the mayo mixture over the broccoli slaw and mix together with your hands.  I promise it just mixes it up better.
4. Sprinkle cooked and crumbled bacon on top.
5. Cover container and place in fridge for several hours before serving.

Basil Pesto

The basil and parsley in my garden could win a contest hands down.  They are flourishing.  I needed to find a way to use more of this yummy goodness, so I went in search of pesto recipes.  I combined ideas from here & there and came up with a pretty yummy pesto.

Ingredients...

• 1 1/2 cups fresh basil leaves, packed
• 1/2 cup fresh parsley leaves removed from the stem
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup walnuts finely chopped
• 3 medium sized garlic cloves, minced
• salt and freshly ground black pepper to taste

Directions...

1  Place walnuts in the food processor and pulse a few times.  Toss in the basil and combine by pulsing again.  Add the garlic and pulse a few times more.

2  Slowly add the olive oil into the food processor and pulse.  Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.

3  Add salt and pepper to taste.

4  Serve with pasta, on pizza or spread over baguette slices.  Personally, I am a dipper.  If that's the case for you, consider drizzling in a free form design on a plate and serve with cubes of baguette... the perfect dipping size.

Makes a bit more than 1 cup.

NOTES...

• To lighten up this recipe, use 1/2 cup of chicken broth and 1 tablespoon of olive oil in place of the olive oil called for in the recipe.  Still very yummy!
• Consider lightly toasting the walnuts before adding to the food processor.  Simply place chopped walnuts in a nonstick skillet sprayed with cooking spray.  Allow the pan to heat and gently stir the nuts for about 2-3 minutes.  Remove from heat and allow to cool.  Add to recipe as stated.

Enjoy

Stuffed Banana Peppers

Ingredients

• 4 banana peppers
• 1/4 cup chopped onion
• 5 fresh tomatoes
• 1 clove garlic, minced
• 4-5 fresh basil leaves chopped
• small handful fresh oregano chopped
• 1-1/4 teaspoons salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1/2 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 pound hamburger
• 3/4 cup panko bread crumbs

Directions

1.      Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.

2.   Dice tomatoes into very small chunks and simmer in a medium sized cooking pot with chopped garlic.  Stir often.  As you are stirring, press tomatoes with a wooden spoon to smash the tomatoes and help the sauce liquefy faster.  Season with basil, oregano, ½ of the salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F.

3.      Spray a medium skillet with cooking spray. Saute reserved chopped pepper and onion until tender, 3 to 5 minutes. Add mixture to tomato sauce and stir.  Cook an additional 5 minutes.

4.      Meanwhile, in a large mixing bowl, combine ½ egg, remaining salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in cooked hamburger, bread crumbs and ½ cup of the tomato sauce mixture.

4.      Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.

5.      Bake uncovered in preheated oven for 1 hour.  Feel free to top with cheese when the peppers are done.

...altered from a recipe I found on All Recipes...

BLT Pizza

Need a new idea for pizza night?  Why not try the tried an true BLT as a pizza pie?  This fun pizza would also make a super easy appetizer for a bay shower or family gathering.

Ingredients:

• 9 strips of bacon
• 2 tablespoons Dijon mustard
• 4 ounces of thinly sliced Havarti cheese
• 2 ounces of Parmesan finely grated
• 2 medium tomatoes halved, seeded, and diced
• 1 tablespoon mayonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 cups shredded lettuce
• favorite pizza dough... We use Pillsbury refrigerated pizza dough.

Directions:

1.  Heat oven to temperature on the pizza dough packaging... usually 450 degrees.

2.  Slice bacon into 1/2 inch pieces and fry until done but not crispy.  It will finish cooking as the pizza bakes.

*I prefer to cook the bacon in strips and then crush with my fingers after the grease has drained.  The bacon gets cooked more uniformly and the crushed bacon is a bit finer.

3.  Take out your baking sheet or pizza stone and coat with olive oil.

4.  Open the can of pizza dough and roll out into a 11 inch circle.  Use your fingers to press and dimple the dough.  Coat the surface of the dough with Dijon mustard making sure to leave about a 1/4 inch border around the outer edge of the pizza.

5.  Place thin slices of Havarti cheese on the dough.  Sprinkle on the Parmesan as well. Add the diced tomatoes and bacon.

6.  Bake the pizza  according to package directions rotating once during cooking.

7.  Mix together the mayonnaise, lemon juice and Worcestershire sauce.  Toss mixture with the lettuce.

8.  Remove pizza from oven and allow to cool for 5 minutes.  Evenly coat with lettuce mixture.  Cut the pizza and serve.

Though I already altered the recipe ever so slightly, here are some additional changes I will make:

• I will be using turkey bacon and lite/reduce fat ingredients for everything.
• If I am making this for children I will use regular mustard. I will also mix the lettuce with a coating of lite miracle whip salad dressing and no other ingredients.  There is a strong possibility that I will omit the tomatoes as well.

What are some of your favorite ways to make pizza? 

What's your go to appetizer to take to a party?

SOURCE: altered from Family Fun March 2011

Gooey Smore Parfait

I was looking through an American Girl Magazine while my class was checking out books in the school library.  I came across a section on tons of extra yummy parfaits. 

Luckily for me kindergarten was in charge of providing snacks for the next faculty meeting... the perfect opportunity to try a couple of them out.

So without further to-do...



Ingredients:

• graham crackers (crushed)
• 1 jar toasted marshmallow cream
• mini marshmallows
• 2 packages chocolate pudding
• milk
• 1 container whip cream
• 1 packet hot chocolate (optional)

Directions:

Take out the container you plan to use for layering the ingredients.  A truffle dish will work best and make the prettiest display.

Bottom Layer
Open up a package of graham crackers and smash them with your hands.  The tinier the pieces the better.  Just be careful not to turn the graham crackers into powder.  I did this directly over the truffle bowl and just begin covering the bottom of the dish with the pieces.

You will need enough graham crackers to cover the bottom of the container at least an inch or two.

2nd Layer Up From the Bottom
Next, spread the toasted marshmallow cream over the graham crackers.  This is not easy.  The marshmallow cream will stick to everything.  If you get clumps of it to cover a large portion of the bottom layer, count it good and move on.

3rd Layer Up From the Bottom
Then, you will sprinkle mini marshmallows in a single layer.

4th Layer Up From the Bottom
Mix the chocolate pudding per package directions.  Once the pudding has become soft set dump into truffle dish.  Scrape side to get all the chocolaty goodness into your parfait.

Top Layer

Dump the entire container of whipped cream onto the chocolate pudding.  Spread it evenly.  If you want to make your parfait look pretty, sprinkle a dusting of hot chocolate powder on the whipped cream.  Refrigerate over night if you can wait that long.  Serve.

Note: To add a design on top, hold a doily or cookie cutter over the whipped cream before sprinkling.  You will probably need to use and entire packet of hot chocolate though to really be able to see the design.

Hope you enjoy this parfait as much as the faculty at my school.  I think it was the only thing eaten in its entirity.  Promising a heavenly experience...

Homemade Air Dry Clay

I was reading a favorite blog, Ordinary Life Magic and saw the most adorably, spunky beaded flower bowl.  I think a flower bowl would be the perfect touch to my spring table display.

Here is the recipe for the air dry dough needed to create a lovely little bowl all of your own.

Ingredients...

• 2cups water
• 2 cups flour
• 4 tsp. cream of tartar
• 1/2 cup salt
• 2 Tbsp. vegetable oil

 Directions...

1.Mix together in a medium-sized pot.
2. Cook over medium heat, stirring constantly.
3. The dough will eventually become hard, Stir the mixture till it starts to stick to the spoon.
4. At this point, dump the dough onto wax paper and allow it to cool (about fifteen minutes).
5. Knead the dough until it is smooth.

**This will air dry. You can speed up the process by baking in a 200 degree oven for 30 minutes to an hour. **

Dough Recipe Source

Taco Soup

I have been on the look out for a Taco Soup recipe that I could alter for the HCG diet.  This is definitely not the one, but it sounds so yummy I just had to share. 

This recipe is from Paula Dean.

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewedtomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chilis
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• corn chips, for serving
• sour cream, for garnish
• grated cheese, for garnish
• chopped green onions, for garnish
• pickled jalapenos, for garnish

Directions

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Cookin' with the Kids for Valentine's Day

image source


Valentine's Day is Monday, so why not bake up something this weekend in honor of this special day.  From cookies to pizza, I am sure your kiddos will have a blast experimenting in the kitchen... especially when their creation taste so darn good.

So, what are you waiting for?  Choose a recipe and get cooking with the kids.

A Hearth Witch's Valentine Cookies: Pagan Household Post... Italian cookies that sound scrumptious.

Valentine Cookie Pops... Perfect for kids to help make.

Sweetheart Strawberry Banana Pancakes... Who wouldn't eat this cute heart shaped pancake?  Plus, it is a healthier alternative.

Heart Shaped Pizzas... Use ready made dough or make your own.  Before topping the pizza use a large cookie cutter or a knife to cut the dough into a heart.  Top as usual and bake.

Nutella Stuffed French Toast... Too good to be true.  Nutty, chocolaty goodness all rolled into one.

Lemon Cranberry Muffins with Chocolate Chips... Little bits of red show through these yummy homemade muffins.

Peppermint Hershey Kiss Cookie... This pink and white cookie is perfect for Valentine's Day.  The chocolate kisses adds the final touch of yumminess.

Happy Valentine's Day.

Pumpkin Pie Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup fresh or canned pumpkin puree
• 1 egg
• 2 teaspoon vanilla extract

Frosting:

• 2 cups powdered sugar
• 3 tablespoons milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, pie spice and salt.

 

2. In a large bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin puree, egg and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.

3. Bake for 12-15 minutes in the preheated oven. Let cool.

Frosting:

Combine confectioners' sugar, milk, 2 tablespoons melted butter and 1 teaspoon vanilla. Add sugar or milk as needed to achieve desired consistency.

 

Some like to drizzle the cookies, I prefer a frosting consistency.