Navajo Taco Fry Bread

I found a basic recipe for this on allrecipes.com. But I think the trick is to use Butter Flavor Crisco when frying! It was delicious!

INGREDIENTS:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (or goat milk)
Butter Flavor Crisco for frying

DIRECTIONS:

1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
2. Heat shortening in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1-1 and 1/2 inches deep. Break off 3/4 cup sized pieces of dough, (I made 8 small balls) and shape into round discs 1/8-1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
3. Top fry bread with beans, ground beef or chili, cheese, tomatoes and lettuce. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

Cream Cheese Frosting

This is from the Better Homes and Garden Cookbook. I love that book. My sister Melissa can't get enough of this frosting. Anytime I want to send some happiness her way, I make the chocolate version of this frosting with a chocolate cake. Yum!

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened (I prefer butter)
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar

DIRECTIONS:

1. Beat cream cheese, butter, and vanilla with electic mixer until light and fulffy. gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2-inch cake.) Cover and store frosted cake in the refrigerator.

CHOCOLATE-CREAM CHEESE FROSTING:
Prepare as above, except beat 1/2 cup unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups. Makes about 3 2/3 cups.