Traditional Wedding Cake Frosting

This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!

Traditional Wedding Cake Frosting

Traditional Wedding Cake Frosting

Course Dessert
Servings 14
Calories 133 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ½ tsp salt dissolved in 1 teaspoon warm water
  • 1 tsp vanilla*
  • ½ tsp almond extract**
  • ¼ cup water
  • 4 cups confectioners' sugar, divided
  • Food coloring, optional

Instructions
 

  • Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
  • Beat on low speed until well blended.  Turn the mixer speed to high and beat for 10 minutes.
  • Shut the mixer off and add the rest of the confectioners' sugar.  Beat on low speed until well blended, adding more water if needed to reach desired consistency. 
  • With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
  • *Use clear vanilla extract for a bright white frosting.
  • **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
  • Hack:  Leftovers can be stored in the refrigerator for up to 3 months.
  • Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting

Did you know?  The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels.  Check out some other fun facts about wedding confections here!

Asian Coleslaw With Ramen Noodles

Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish.  It’s low in calories and fat as well as being a handy “make-ahead” salad!

Asian Coleslaw With Ramen Noodles

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal

Ingredients
  

  • ½ head cabbage, shredded (4 cups)
  • 1 carrot, shredded
  • 1 bunch green onions, sliced
  • 1 block of ramen noodles, uncooked (2 oz)
  • Toasted sesame seeds (optional)*
  • Toasted sunflower seeds (optional)*

Dressing:

  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper

Instructions
 

  • Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
  • Place cabbage, carrot and green onions in a gallon-sized zippered storage bag.  Add dressing to the bag and shake the bag to incorporate ingredients.  
  • Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.  
  • Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw.  This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.  
  • Sprinkle with sesame and/or sunflower seeds before serving, if desired.
  • *To toast seeds: lay them in a single layer      
    On a baking sheet.  Bake at 350℉ for 8 minutes or until lightly browned.      
    *or*       
    In a glass pie pan.  Microwave at 1-minute intervals until lightly browned.   
    *or*     
    In a skillet on the stovetop.  Cook over medium-low heat for 4-6 minutes.     
    –For all methods, shake or stir several times for even browning.
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Please check out my article for more health benefits of cabbage as well as some great recipe ideas.

Homemade Rolled Chocolate Cookies

Rolled chocolate cookies are fun to make and taste great! Lily-Rose gives this recipe two thumbs up so round up your little ones and give it a try!

Rolled Chocolate Cookies

Rolled Chocolate Cookies

Course Dessert
Servings 36 cookies
Calories 140 kcal

Ingredients
  

  • cups flour
  • cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • cups vegetable shortening
  • cups sugar
  • eggs, room temperature
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375℉.
  • Combine flour, cocoa powder, baking powder and salt in a mixing bowl.  Set aside.
  • Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached.  Mix on medium speed until well combined and light in color.  
  • Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
  • Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness.  Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies.  Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
  • Roll out the remaining dough on the parchment paper and cut with cookie cutters.  Continue until all the dough is used.
  • Bake cookies for 7-9 minutes or until there are no wet spots on top of them.  Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
  • Decorate with powdered sugar, glaze or frosting, if desired.
  • Hack:  Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
  • Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Keyword buffet, chocolate cookies, cookie, cooking video, dessert, holiday baking, kids recipe, party food, picnic food, rolled cookies, sweets

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

For more from Lily and her friends, subscribe to her YouTube Page.  Don’t forget to like your favorite videos!

Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

Colorful And Creamy Broccoli Coleslaw

Creamy broccoli coleslaw is a tasty and colorful twist on a summer classic! Serve it with grilled ribs, bbq chicken, sandwiches or all by itself!

Creamy Broccoli Coleslaw

Creamy Broccoli Coleslaw

Course Salad, Side Dish
Servings 2
Calories 257 kcal

Ingredients
  

  • 1 cup red cabbage, shredded (about ⅛ head)
  • 1 cup broccoli florets, cut into small stalks
  • ½ cup raisins
  • ¼ cup matchstick carrots
  • ½ cup coleslaw dressing

Instructions
 

  • Toss all ingredients in a small bowl. Serve immediately.
  • Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 days. Add raisins and dressing when ready to serve.
  • Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.
  • Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department or on the salad bar. Freeze any leftover carrots for use in cooking.
Keyword barbecue sides, broccoli, cold side dish, cole slaw, cole slaw dressing, coleslaw, coleslaw dressing, picnic food, raisins, red cabbage, salad, vegetable side dish

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!

Suggestion: Use any leftover cabbage to make this roasted red cabbage and shrimp recipe or Oven Braised Pork Roast with Red Cabbage and Leek!

Easy Guacamole Dip in Cucumber Boats

Easy guacamole dip in cucumber boats is a low-carb snack that’s rich in nutrition and healthy fats…oh, and it tastes great!

Easy Guacamole Dip in Cucumber Boats

Easy Guacamole Dip in Cucumber Boats

Course Snack
Servings 2
Calories 175 kcal

Ingredients
  

  • 1 ripe avocado, peeled, pitted and mashed
  • ¾ tsp lime juice
  • 1 tbsp minced onion
  • 1 tsp freshly chopped cilantro or ⅓ tsp dried cilantro
  • ½ tsp minced garlic
  • 1 cucumber, peeled, split lengthwise with seed removed
  • Salt and pepper to taste

Instructions
 

  • Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
  • Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
  • Serve immediately.
  • Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
  • Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Keyword appetizer, avocado, buffet food, cucumber, cucumber boats, dip, homemade quacamole, hors d'oeuvres, Mexican, picnic food, quacamole

Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Suggestion: Serve this with or mix it with Simple Pico de Gallo (Easy Fresh Salsa) for an extra special treat!

Lemon Herb Chicken Burgers

Lemon herb chicken burgers are a delicious blend of lemon and herbs topped with thousand island dressing. It’s a meal you can really wrap your hands around!

Lemon Herb Chicken Burgers

Lemon Herb Chicken Burgers

Course Main Course
Cuisine American
Servings 4
Calories 395 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tsp onion powder
  • ¼ tsp minced garlic
  • tbsp dried parsley
  • ½ tsp dried thyme
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 4 tbsp Homemade Thousand Island Salad Dressing
  • 4 slices swiss cheese
  • 4 slices tomato
  • 4 leaves romaine lettuce
  • 4 whole-wheat hamburger buns

Instructions
 

  • Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated.  Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉.  Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.
  • Hack:  Place burgers on a cookie sheet and place them in the freezer until frozen.  Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container.  The rolls can also be frozen in the same manner.
  • Hack:  To extend the shelf life of romaine, separate leave and wash.  Dry in a salad spinner or with paper towels.  Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture.  Replace paper towels if they become soggy.
Keyword barbecue, burger, chicken burger, cookout, picnic food, sandwich
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