Fast and Easy Salad Dressing

**found in September 2011 issue of Food and Wine Magazine

Season with salt and pepper

1. Stir mayonnaise with sherry vinegar and GF soy sauce. Stir in minced ginger and minced red Chile.

2. Whisk cider vinegar with Dijon mustard, minced shallot and olive oil.

3. Whisk lemon juice with orange juice and pomegranate molasses.

4.Whisk in olive oil

Serve.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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