Best Chocolate Buttercream for Cupcakes

Adapted from www.browneyedbaker.com

1 cup unsalted butter, room temperature ( probably used salted and it was fine)
2 1/2 c powdered sugar
1 tsp vanilla
8 oz. Ghiradelli semisweet chocolate (look for the gold wrapper), melted and cooled slightly
(original recipe calls for 4 oz semi- or bittersweet chocolate.  That wasn't enough for me.  I also tried a Lindt 60% and used 6 oz.  Also not enough.  My favorite was the Ghiradelli 8 oz.)

Whip together butter and powdered sugar. Then add vanilla and melted chocolate.

You can store this in the fridge, but let it come to room temperature and give it a quick whip before using.

I like this not just for cupcakes.  We put it on double fudge chocolate chip brownies.  It was amazing.

Copper Pennies (Lion House Cookbook)

1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp salt
1 tsp dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced

Combine soup, sugar, vinegar, oil, salt and mustard in a saucepan and bring to a boil.  Pour the hot dressing over carrots, onion, and green pepper.  Marinate 24 hours.  Serve hot or cold.  Salad will keep up to two weeks in refrigerator.  Makes 12-16 servings.