White Chocolate Frosting

6 ounces white chocolate, coarsely chopped
1 package (8 ounces) cream cheese, at room temperature
4 Tablespoons (1/2 stick) butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small saucepan and melt over low heat, 4 minutes, stirring constantly. Remove the pan from the heat and let the chocolate cool.

2. Place the cream cheese and the butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low for 30 seconds. Add the vanilla and confectioners' sugar and blend on low speed for 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

3. Use to frost the top and sides of the cake of your choice. Refrigerate the frosted cake until serving time.

Makes 3 cups of frosting, enough to frost a 2 or 3 layer cake.

One Step Bean Guacamole

1 avacado

1 1/2 cups cooked kidney beans (15-ounce can, drained)

1/2 cup prepared Mexican-style red salsa

1 to 2 Tablespoons chopped fresh cilantro

salt and ground black pepper to taste (optional)

Halve the avacado lengthwise and gently twist the halve to separate from the pit. Make lengthwise and crosswise cuts about 1/2 inch apart in the flesh of each half. Scoop the avacado cubes out of the skins and into a serving bowl. Stir in the kidney beans, salsa, and cilantro. Add salt and pepper, if desired, and serve. Makes 2 cups. Total time: 10 minutes.

Tim's Notes: Love this recipe! Can be served as an appetizer, a side dish, or with cooked chicken. If you choose to use it as a dip, it looks fantastic with blue corn chips. I like to make this the night before, but I leave the avacadoes out, adding them the next day. You can also control the "heat" of this guacamole by buying mild, medium, or hot salsa. You can also double or triple this recipe to feed a crowd.