Source: Mom’s Mutterings

1 c buttermilk
1 tsp baking soda
2 c white sugar
1/2 c butter
1/2 c vegetable oil
1/2 c shortening
4 egg yolks
1 tsp vanilla extract
4 egg whites
2 c all-purpose flour
1 to 2 c flaked coconut
1 to 2 c chopped pecans

Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 c butter, softened
4 c powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 325. Grease (3) 9 inch, round cake pans. Combine baking soda and buttermilk. Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir vanilla. Beat egg whites until stiff peaks form (my least favorite activity). Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake for 25 to 30 minutes. Cool completely, then frost cake.

Frosting:
Beat together cream cheese, butter, vanilla, and powdered sugar. Stir in 1 cup chopped pecans.

OR the whole pie..Welcome to cheese lovers HEAVEN!!!

This recipe was MADE for me! It was SUPER easy, really FAST, and scrumptiously DELICIOUS!

You HAVE to head over to check out my step-by-step photos over on the Rhodes blog. See for yourself just how simple it is, and make it for dinner tonight

Source: adapted from Mommy I’m Hungry

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix (not the dip blend)
3 c. cubed chicken
1 med onion, diced
3 cloves garlic, minced
1 jalapeno, sliced and seeded
1/8 tsp pepper
1 (8-10 oz) lasagna noodles, cooked
1 1/2 to 2 c. cheddar cheese, grated
1 1/2 to 2 c. mozzarella cheese, grated
1 1/2 c. freshly grated parmesan cheese
Parsley (optional)

Combine evaporated milk, Ranch dressing mix, and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Cook cubed chicken together with onion, garlic, and jalapeno until chicken is no longer pink. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Come check out my guest blog post with step-by-step photos at the Rhodes Blog!

Source: A Bountiful Kitchen, Cutler’s Cookies, Bountiful Utah

1 1/2 c butter, softened (3 sticks)
2 c sugar
3 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
5 c cake flour

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Combin baking powder, salt and flour in a separate bowl. Add to dough and mix. To make dough easier to work with, chill before rolling. On a lightly floured surface roll to about 1/4 inch thick and cut cookies. Bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Butter Cream Frosting
1 c butter (2 sticks)
4-5 c powdered sugar
Milk
1 tsp vanilla

Beat butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

Cutler’s Glaze
8 c powdered sugar
1 tsp almond emulsion* or almond extract
1 tsp meringue powder**

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze. Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated. Place cookies on rack or cookie sheet until glaze sets.

Tips (source: A Bountiful Kitchen):
-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler’s uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.

Source: Savory Sweet Life

1 baguette or ciabatta loaf, horizontally cut in half
1 stick (8 tablespoons) butter, softened or partially melted
4-6 cloves garlic, minced
1-1.5 cups shredded cheese: Parmesan, provolone, Mozzarella or a combo of all of them
2 tbsp fresh parsley, finely chopped

Preheat oven to 400 degrees. Place both sides of the bread on a cookie sheet with the crust side down and the cut side up. In a small bowl, combine butter and garlic and spread evenly on each half. Bake bread for 15 minutes and remove from oven. Change the oven setting to high broil. Evenly sprinkle cheese over the halves of bread and stick the cookie sheet back in the oven. Broil for 1 minute or until cheese has completed melted and shows a few golden bubble marks. Remove from oven and carefully slice.

[My 2 Cents]
This will also work if you don’t read the recipe carefully [as I did] and throw the cheese on to be baked for the first 15 minutes. Although, it started to brown right around 10 minutes – so watch carefully!

Source: Adapted from Divine Dinner Party

6 medium vine-ripened tomatoes
3/4 c. fresh chopped basil
1/4 c. extra virgin olive oil
1/8 c. red wine vinegar
1/8 c. balsamic vinegar
1 clove garlic, minced or pressed
1 tsp salt (or to taste)
1-2 tsp. freshly ground black pepper
2 cloves garlic, halved
6-1″ thick slices fresh Italian bread (ciabatta is good), grilled or toasted
1/3 C. shaved fresh parmesan

Cut tomatoes in half and squeeze out some (but not all) of the excess liquid. Chop the tomato and mix together with the remaining ingredients, excluding the bread. Marinade for at least an hour. Refrigerate until you need it. Serve with bread.

[My 2 Cents]
**Freshly grated** parmesan is a must. I didn’t realize before now just how much better fresh is than canned. I bought a wedge and got down to business with my hand grater. It was fabulous!!! My bread of choice was a baguette. Per recommendation from my friend, I sliced the baguette into half-inch slices and brushed lightly with olive oil. Sprinkled on a light dusting of garlic powder, salt and pepper, then baked for 400 for 8-10 minutes.

Source: Adapted from Amanda’s Cooking

1 pkg (8 oz) Lasagna noodles, uncooked (1-2 boxes, depending on the size of your pan)
1 lb Italian sausage (I used spicy)
1 lb ground beef
1 large onion, diced
2 cloves garlic, minced (more if you like garlic like I do)
1 (28 oz) can petite diced tomatoes, undrained
2 (6 oz) cans tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp dried basil
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 egg beaten
1 tbsp parsley flakes
1/2 tsp salt
4 cups of shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese

Prepare the lasagna according to package directions. In large skillet brown together Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in tomatoes, tomato paste, sugar, 2 tsp salt, basil, and pepper. Bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. In 9×13 baking dish, layer in thirds: meat sauce, lasagna, ricotta mixture and cheeses. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.

[My 2 Cents]
I fell in LOVE with the noodles that I used. I used the American Beauty Oven Ready Lasagna (8 oz). There isn’t any boiling required, which “cuts cook time in half!”. Already there are enough steps in this recipe – eliminating one was alright with me! The pasta was perfect!! I ended up using a 10×13 baking dish since I was feeding so many people and used about a box and a half of noodles. The only thing I should have done (which I would do next time) is doubled the ricotta mixture to accommodate the larger size. Otherwise, if I were just making the 9×13 it would have been just the right amount!

I also used FRESHLY grated parmesan. I decided that’s the way to go always. It’s so much better that way.. no offense to the stuff in the green bottle – but you can’t beat fresh!

Source: Adapted from Add A Pinch

1 tablespoon olive oil
1 onion, diced
2 carrots, chopped
3 celery stalks, finely diced
3 garlic cloves, minced
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
2 cups milk
2 tablespoons all-purpose flour
2 tbsp cornstarch
1 16-ounce packages frozen creamed corn, thawed
I (14 oz) can corn
1/2 teaspoon dried thyme
1 tbsp Old Bay Seasoning
1 tbsp. Tony Chachere’s Original Creole Seasoning

On medium-high heat olive oil in the bottom of a large pot. Add onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes. Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables. Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done. Combine milk, flour, and conrstarch in a small bowl and whisk to combine. Add to chowder, along with creamed corn and canned corn. Stir in thyme, Old Bay, and Tony Chachere’s (adjust amounts to your own liking). Cover pot with lid and simmer over low heat for about 20 minutes.

Source: Mels Kitchen Cafe

3 skinless, boneless chicken breast halves
2 tsp curry powder
1 tsp salt
½ tsp pepper
¼ tsp chili powder
1 medium red onion, chopped (I used a white onion)
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 tbsp olive oil
1 (14 oz) can light coconut milk (I used regular)
1 tbsp cornstarch
1 tbsp dried basil
1 tsp grated fresh ginger
3 c hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.