Cream Cheese Frosting

Lindsay Walden
3 cups powdered sugar
1 (8 oz.) pkg. cream cheese, softened
2 tablespoons margarine or butter, melted
1 teaspoon vanilla

In large bowl, combine all ingredients; beat until smooth.

Chocolate Sauce

Lindsay Walden
12 oz of Hershey’s chocolate bars (Use the big ones. It’s okay if you use more than 12 oz.)
¼ cup milk
10 large marshmallows
¼ cup whipping cream

Combine milk and chocolate in fondue pot on warm. Stir constantly. Add marshmallows until melted. Gradually add whipping cream.

Chocolate and Butterscotch Sauce

Lindsay Walden
¼ cup milk
6 oz butterscotch chips
6 oz semi-sweet chocolate chips
14 oz sweetened condensed milk
1 teaspoon vanilla

Combine milk and chips in fondue pot on warm. Stir until chips melt. Add sweetened condensed milk and vanilla. Stir until smooth.
Serve with pound cake, angel food cake, any fruit, or large marshmallows.

Cream Cheese frosting

1 3 oz. pkg cream cheese, soft
1/3 c. butter, soft
1 tsp. vanilla
2 c. powdered sugar

Beat cream cheese, butter and vanilla in medium bowl on low until smooth. Gradually beat in powdered sugar, 1 c. at a time, on low until spreadable.

Butter Frosting

Rachel Ward
9 tbsp. butter, soft
2 tbsp. milk
3 c. powdered sugar
½ tsp. vanilla

Beat butter in bowl with mixer until soft. Next, gradually add sugar, beat until pale and fluffy. Then add vanilla and milk beat until smooth. If too thick use more milk, too thin more sugar.