Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YEILD: 3 cups

Credit: Wilton

Hawaiian Wedding Cake

1 box yellow cake mix (and whatever ingredients are called for to make it)
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip

Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.

While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.

Credit: Lori at Simple Life at Home

Savory Roasted Chicken Breasts

Savory Roasted Chicken Breasts
4 bone-in chicken breasts, with skin (about 3 1/2 pounds)
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon dried, ground thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
4 tablespoons lemon juice
Salt and pepper to taste

Directions
1. Loosen skin on chicken breasts and pull back, but don't completely detach.

2. In a small bowl, combine the seasonings, except for the lemon juice. Rub the seasonings on the meat, and then pull the skins over top.

3. Pour a tablespoon of lemon juice on top of each breast, and sprinkle with salt and pepper. Place chicken breasts in a foil-lined roasting pan.

4. Bake, uncovered, at 375 degrees F for about an hour, or until chicken juices run clear and a meat thermometer reads 180 degrees F (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes.

Credit: Heather at "Want What You Have"