xiaoxl/recipe_data huggingface dataset:
Peanut Butter and Honey Cookies


Ingredients:
shortening, brown sugar, peanut butter, honey, egg, vanilla, whole wheat flour, baking powder, salt, peanuts

Directions:
Cream shortening with sugar., Beat in peanut butter, honey, egg and vanilla., Combine dry ingredients and blend into peanut butter mixture., Drop by teaspoon onto lightly greased baking sheet, flatten with floured fork., Top each with peanut halve if desired., Bake at 375° for 7-9 minutes., I baked mine for 11 minutes.
Delicious Deviled Eggs


Ingredients:
egg, fresh chives, shallots, mayonnaise, yellow mustard, season salt, pepper, paprika

Directions:
Cover eggs with cold water and bring up to a simmer for 3 mins then cover pan and turn off heat let sit for 14 minutes.
Meanwhile chop chives and shallots.
Peel eggs and slice lengthwise dropping egg yolks in a bowl.
Mash yolks and add all ingredients except paprika.  Depending on how dry eggs are, adjust mayo & mustard to achieve a consistency of frosting.
Place in a ziploc, cut tip of & pipe back into egg whites.
Garnish with paprika and fresh chives.
Cheddar Cheese Soup


Ingredients:
onion, celery, butter, flour, dry mustard, Worcestershire sauce, chicken broth, carrots, potatoes, milk, cheddar cheese, black pepper

Directions:
Saute onion and celery in butter for 3 minutes or until soft.  Stir in flour, dry mustard, and worcestershire sauce.  Cook and stir for 2 minutes or until vegetables are evenly coated and mixture is bubbly.
Stir in broth, carrots, and potatoes.  Bring to a boil.  Lower heat to simmer, cover and cook for 25 minutes (or until potatoes are tender], stirring occasionally.
Add milk and cook over medium heat until hot but NOT BOILING.  Reduce heat to low and stir in cheese until melted.  Add pepper.
Ladle into bowls and garnish with extra cheese.
**I have listed the amounts from original recipe.  However, I usually adjust both the milk and cheese down to 1.5 cups each.
S'more Brownies


Ingredients:
unsalted butter, graham cracker crumbs, sugar, fine salt, unsalted butter, light brown sugar, white sugar, pure vanilla extract, fine salt, eggs, all-purpose flour, large marshmallows

Directions:
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick], about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch] squares.
Awesome, Yummy Monterey Jack Dip


Ingredients:
jalapeno jack cheese, tomatoes, green onion, green chilies, black olives

Directions:
Grate cheese., Combine with remaining ingredients, toss well and enjoy!
Grilled Oysters


Ingredients:
onion, hoisin sauce, garlic, cilantro

Directions:
Stir together onion, hoisin, garlic& pepper flakes., Add oysters and marinate for 15 minutes., Thread 2 oysters onto each skewer., Place on greased grill over high heat., Brush with reserved marinade., Cook, turning once, for 2 minutes or until firm., Sprinkle with cilantro.
Old Fashioned Cole Slaw


Ingredients:
broccoli, red cabbage, carrot, light mayonnaise, reduced-fat sour cream, buttermilk, prepared mustard, salt, fresh ground black pepper

Directions:
Combine broccoli, cabbage, and carrots in a large bowl.
Whisk together mayonnaise, sour cream, buttermilk and mustard; season with salt and pepper.
Fold mixture into the vegetables, then stir to combine thoroughly.
Cover and refrigerate at least 4 hours up to overnight.
2 X 2 Chili


Ingredients:
ground beef, rotel, water

Directions:
Brown ground beef.  Add remaining ingredients.  Simmer 20 minutes.  If it seems dry just add water as needed.
Note:  When I make this recipe I only use one mild Rotel.  1 mild Rotel makes it a little spicy.  I do not like spicy, but my husband does so we compromise.
Spicy Sweet Potato Poppers #SP5


Ingredients:
monterey jack pepper cheese, eggs, panko breadcrumbs, canola oil

Directions:
In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well.
Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking.
Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate.
Place poppers into the fridge to chill for 30 minutes.
Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes.
Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.
Eggnog Cutout Cookies
Category: desserts
By SunnyDaysNora

Speckled with nutmeg, these thick, soft, and tasty cookies are filled with the flavor of eggnog--perfect for holiday cookie plates!

Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 cups white sugar
¾ cup butter, softened
2  eggs
¼ cup eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract
¼ cup eggnog
2 tablespoons light corn syrup
1 teaspoon vanilla extract
½ teaspoon rum extract
½ teaspoon ground nutmeg
3 cups powdered sugar, or as needed

Directions:
Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl. Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet. Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes. Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached. Dip cookie tops in icing and place on waxed paper to dry.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 36 cookies

Calories: 182
Fat: 4.6 g
Saturated fat: 2.7 g
Carbohydrates: 33.7 g
Sugars: 22.1 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 22.6 mg
Sodium: 61.3 mg
Banana Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, banana, egg

Directions:
Heat oven to 350°F.
Grease and flour 9x5x3 inch loaf pan.
Combine all ingredients in large bowl and mix well.
Pour batter into prepared pan.
Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
Baklava Pinwheel Cookies
Category: desserts
By Kim's Cooking Now

Walnuts, honey, and cinnamon bring the flavors of baklava into this chewy pinwheel cookie. Not the prettiest cookie, but oh so tasty with a nice cup of coffee or cappuccino.

Ingredients:
½ cup butter, softened
1 cup sugar
1  large egg
¼ teaspoon vanilla extract
¼ teaspoon almond extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
1 ½ cups walnuts
⅔ cup honey
1 teaspoon cinnamon

Directions:
Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll. Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool. Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges. Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats. Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets. Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 3 hrs 35 mins
Yields: 48 cookies

Calories: 89.5
Fat: 4.4 g
Saturated fat: 1.5 g
Carbohydrates: 12.1 g
Sugars: 8.1 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 8.5 mg
Sodium: 34.4 mg
Cheese Stuffed Manicotti in Meat Sauce


Ingredients:
ground beef, eggs, mozzarella cheese, ricotta cheese, parmesan cheese, garlic powder, salt, pepper, mozzarella cheese

Directions:
Preaheat oven to 350 degrees.
Bring 4 quarts of water to a boil; add salt if desired.  Place noodles in water and boil for 9 minutes.  Drain and rinse in cold water to prevent sticking.
While noodles are boiling, brown meat in a large skillet.  Drain and add spaghetti sauce; set simmer for 5 minutes, then turn off heat.
In a bowl, combine eggs, 1 cup mozzarella, half of the ricotta, parmesan and seasonings.
Pour a layer of meat sauce in the bottom of a baking dish, using half of what you have.
Using a spoon or piping bag, fill the noodles with the cheese mixture and place on top of sauce.  Spread remaining ricotta on top and layer with remaining sauce and mozzarella.  Bake, covered, for 40 minutes.
Sweet & Savory Sloppy Joes


Ingredients:
lean ground beef, green pepper, garlic, tomato sauce, ketchup, barbecue sauce, brown sugar, Worcestershire sauce, chili powder, pepper

Directions:
Brown ground beef or turkey in a medium stock pot., Add green pepper & garlic.    Saute., Add remaining ingredients., Simmer for 20 minutes, or until desired thickness is reached., Serve on hamburger buns.
Best of the Best Fried Rice


Ingredients:
eggs, onion, celery, carrots, rice, chicken broth, ham steak, soy sauce

Directions:
Heat 1 Tbs. oil in large skillet., Add onion, celery and carrot., Saute until onions are transparent and carrots are crisp tender, about 5 minute., Push veggies to one side of skillet and scramble eggs in empty side., Mix eggs and veggies together. Set aside., Heat 1 Tbs. oil in skillet over high heat until very hot., Add cold rice to skillet and stir well., Add chicken broth to skillet., Stir fry rice, stirring constantly, until all liquid is gone., Add meat to skillet and cook for about a minute more., Add egg and veggies to skillet., Stir in soy sauce and heat until warm.
Banana Cupcakes with Peanut Butter Frosting
Category: desserts
By Mia

If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.

Ingredients:
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2  very ripe bananas
½ cup sour cream
1 ½ teaspoons vanilla extract
¾ cup white sugar
½ cup unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 ½ cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup smooth peanut butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas. Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 cupcakes

Calories: 470.4
Fat: 29.8 g
Saturated fat: 17.6 g
Carbohydrates: 45.9 g
Sugars: 31.4 g
Dietary fiber: 1.5 g
Protein: 6.7 g
Cholesterol: 97.9 mg
Sodium: 278.7 mg
Blue Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, dried basil, dried oregano, dried thyme, salt, butter, garlic, blue cheese, sour cream, chives, green onions

Directions:
Preheat oven to 350F.
Wash chicken well and dry.
Combine herbs, salt and lots of freshly-crushed black pepper.
Sprinkle chicken pieces with seasonings.
In non-stick skillet, melt butter and brown chicken on both sides.
Place the browned chicken in a baking dish just large enough to hold it in one layer.
In same skillet, sauté the garlic.
Reduce heat to lowest setting, add the blue cheese and the yoghurt (or sour cream], and stir until well blended.
Spoon sauce over chicken; cover and bake for 50 minutes.
Remove cover; add chives (or green onions] and cook 5 additional minutes.
Serve over rice with sauce from casserole.
Classic Hollandaise Sauce


Ingredients:
water, sweet butter, lemon juice, salt, cayenne pepper

Directions:
Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees] until just melted.
Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
Whip constantly until egg yolks thicken slightly.
Remove from heat and whip in the second tbs of cold butter.
Gradually pour the melted butter into the egg mixture, beating constantly.
Place over hot, not boiling, water (water below should not touch bottom of pan] cook until thickened, whipping constantly.
Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
Remove from heat and stir in lemon juice, salt, and cayenne.
Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
Serve with vegetables, baked or broiled fish, and shell-fish.
Note: if you use salted butter, omit the salt in the recipe.
Carrot Raisin Salad


Ingredients:
carrots, raisins, sugar, milk

Directions:
Mix carrots and raisins in bowl., Combine salad dressing, sugar, and milk until smooth., Pour over carrot mixture and toss to coat well.
Philly Mint Oreo Cheesecake


Ingredients:
margarine, cream cheese, sugar, eggs

Directions:
Combine baking crumbs, and margarine.  press into a 9x13-inch pan.
Beat cream cheese and sugar until well blended.
Add food coloring until desired color.
Add eggs one at a time; mix until just blended.
Stir in mint extract.
Pour half the batter on top of crust.  Sprinkle with half of chopped cookies.  Reserving 16 quarters for garnish.
Top with remaining batter.
Bake at 350°F for about 40 to 45 minutes or until center is almost set.  Chill 4 hours or overnight.
Garnish with a cookie on each slice and drizzle with melted chocolate.
Winning Apple Pie


Ingredients:
all-purpose flour, sugar, salt, cinnamon, nutmeg, butter, margarine, shortening, water, sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, tart cooking apples, butter, margarine, sugar

Directions:
Preheat oven to 400.
In large bowl stir together flour, sugar, salt, cinnamon, nutmeg from crust ingredients.
Cut in butter and shortening until crumbly.
With fork mix in water until flour is moist.
Divide dough in half; shape into 2 balls and flatten.
Wrap 1 ball in plastic wrap and put in fridge.
On a floured surface roll other ball into a 12" circle.
Place in a 9" pie pan.
Trim pastry to 1/2" from rim of pan; set aside.
In a large bowl, combine filling ingredients EXCEPT apples, 1 tbsp butter, 1 tsp sugar,& whipping cream.
Add apples; toss to coat.
Spoon into crust.
Roll other ball into 12" circle; cut 8 large slits in crust.
Place over pie, crimp or flute crust.
Brush with melted 1 tbsp butter; sprinkle with sugar.
Cover edge of crust with foil.
Bake 35 minutes; remove foil.
Continue baking 10 to 20 min.
or until crust is brown and juice begins to bubble through slits.
Remove from oven; run knife through slits.
Pour whipping cream evenly through all slits.
Return to oven for 5 minutes to warm whipping cream.
Cool pie 30 min.
Turkey-Pasta Pie


Ingredients:
ground turkey, onion, stewed tomatoes, tomato sauce, fettuccine, egg, butter, mozzarella cheese, small curd cottage cheese, egg, broccoli, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cook turkey and onion in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain.
Stir in tomatoes, tomato sauce and Italian seasoning.
Heat to boiling; reduce heat, cover and simmer 10 minutes; stirring occasionally.
Meanwhile, cook and drain fettuccine as directed on package.
Beat 1 egg and the butter in medium bowl.
Stir in fettuccine and mozzarella cheese.
Spoon mixture into ungreased pie plate, 10x1 1/2 inches; press evenly on bottom and up side.
Mix cottage cheese and 1 egg; spread over fettuccine mixture in pie plate.
Sprinkle with broccoli.
Spoon turkey mixture evenly over top.
Sprinkle with Parmesan cheese.
Bake uncovered about 30 minutes or until hot in center.
Let stand 10 minutes before cutting.
Tex Mex Chicken Spaghetti


Ingredients:
angel hair pasta, chicken breasts, processed cheese, salsa, sour cream, tortilla chips

Directions:
Preheat oven to 425 degrees.
Cook pasta per package instructions.
In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
Transfer to a greased casserole dish.
Top with crushed chips.
Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
Serve hot and enjoy.
Homemade Enchilada Sauce
Category: side-dish
By Mary Kate

I use this enchilada sauce for homemade enchiladas.

Ingredients:
¼ cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup water, or more if needed
¼ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons brown sugar
salt to taste

Directions:
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 1/2 cups

Calories: 75.6
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 6.1 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Sodium: 135.1 mg
Sweet Potato Chips in the Air Fryer
Category: appetizers-and-snacks
By Bibi

Sweet potato chips are prepared in no time in the air fryer. They turn out wonderfully crispy and delicious. Serve straight out of the air fryer with your favorite dip or sandwich.

Ingredients:
1 teaspoon avocado oil
1 medium sweet potato, peeled and sliced crossways into 1/8-inch slices
½ teaspoon Creole seasoning, or to taste

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket. Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 121.3
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 23.1 g
Sugars: 4.7 g
Dietary fiber: 3.5 g
Protein: 1.8 g
Sodium: 180.9 mg
Fastest Fudge Cake or Cupcakes


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, brown sugar, eggs, vanilla extract, hot water, unsalted butter, sugar, salt, heavy cream, vanilla extract

Directions:
Grease a 8-inch square or 9-inch round pan or put 12 cupcake papers in a cupcake pan and one extra in a custard cup.
Preheat the oven to 350 degrees F.
To make the cake, whisk the flour, cocoa, baking soda and salt together. Sift only if the cocoa remains lumpy, set aside.  (I sifted it through a fine strainer as I combined it with the wet ingredients in step 5].
In a large bowl, combine the warm melted butter and brown sugar.  Add the eggs and vanilla and stir until well blended.
Add all of the flour mixture at once.
Using a rubber spatula or wooden spoon - stir only until all the flour is moistened.
Pour the hot water over the batter all at once.
Stir only until the water is incorporated and the batter is smooth.
Scrape the batter into the pan (or cupcakes - to do that efficiently I scrape the batter into a 4 cup measuring cup and then easily pour it into the cupcake liners.
Bake until a toothpick inserted in the center of the cake comes out clean.  Cake - 25 to 30 minutes, cupcakes 17 - 22 minutes.  Cool the cake in the pan on a rack for about 10 minutes before unmolding.  To unmold, slide a slim knife around the edges of the cake to release it from the pan.  Invert the cake.  Turn the cake right side up and cool completely on a rack before frosting the top and sides.  Or cool the cake in the pan and frost only the top.  Cupcakes can cool in the pan and remove & frost when cool.
While the cake cooks, make the FAST FUDGE FROSTING:.
In a medium saucepan, melt the butter.
Stir in the sugar, cocoa, and salt.
Gradually stir in the cream.
Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
Remove from the heat and stir in the vanilla.
Cool until thickened to the consistency of frosting(takes a while at room temp - try putting in fridge to speed up, but watch it!] or use as a warm glaze or sauce.
Store leftover frosting in the refrigerator.
Rewarm gently in the microwave before using.