Perfect White Rice

2 cups hot water

1/2 teaspoon salt

1 cup dry white rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 peoples, or it will serve 4 or 6 with plenty of leftovers.

Credit: Hillbilly Housewife

Squash Casserole

2 pounds (about six cups) squash

1/2 cup butter

1 cup chopped onion (or just one onion-I don't really measure it)

2 eggs

1 cup mayonnaise

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup bread crumbs (I don''t really measure this either)

Preheat oven yo 350 degrees. Bring a large pot of water to boil. Add squash and cook until tender. Drain well. Place squash in a large mixing bowl. Add butter, reserving about 1/2 tablespoon, to the squash and mix.

Mix in onion, eggs, mayonnaise, salt and pepper, and cheese. Transfer mixture to a large casserole dish (about a 1 quart dish). Top with bread crumbs. Dot or sprinkle reserved butter on top. Bake at 350 for 40 minutes or so.

Hot Cocoa Mix

4 cups of nonfat dry milk powder

1 1/2 cups sugar

1 cup non-dairy coffee creamer

2/3 cup unsweetened cocoa powder

1 (4 ounce) package instant chocolate fudge pudding

Mix all the ingredients together in a large bowl. If a finer consistency is desired, you can pour the mix into a blender or food processor and run it through that. Store in an airtight container. Add 1/4 to 1/2 (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.

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"

Butter Cake

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon premium almond flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Credit: Wilton