Buttercream Icing- perfect for decorating!

I made this cake for my daughter's first birthday. It looked so cute, and best of all, it tasted delicious! I found this recipe in a Wilton cake decorating magazine. It was SO yummy, and it was perfect consistency to do what I needed.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract (only if you need pure white frosting otherwise regular is fine)
4 cups powdered sugar
2 tablespoons milk

food coloring

*makes about 3 cups*

In large bowl, cream shortening and butter 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 bowl covered with a damp cloth until ready to use. For best results keep icing bowl in refrigerator when not in use. If refrigerated in an airtight container, it can be stored for two weeks. Rewhip before using.

Crockpot Chicken Barbeque Sandwiches

Last night I hosted FHE at my house. I was in charge of dinner and I was struggling to figure out what to make. I wanted to make grilled chicken pasta in tomato cream sauce, but didn't have enough pasta. Then I wanted to make chili con carne, but didn't have enough ground beef. So finally I came upon this recipe and it was a WINNER!

These sandwiches were so delicious! Everyone loved them and we all gobbled them up (there were 6 adults) until there were no more left! They were so delicious, so yummy, and best of all they are EASY. That's my favorite part! Want to make these too? Well here is the recipe:

Yield: about 16 sandwiches

Ingredients:
6 frozen boneless skinless chicken breasts
1 12 oz bottle barbeque sauce (I used Sweet Baby Rays and I am forever converted)
1/2 cup italian dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
hamburger buns, toasted

your choice of toppings, but these are good plain!

Directions:

Place chicken in slow cooker. Mix barbeque sauce, italian dressing, brown sugar, and wocestershire sauce together, pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 7 hours. I like to shred the chicken after 3 hours and let it cook for the last hour in all the juices. Serve on toasted hamburger buns. These will be messy! Make sure you have napkins on hand.

ENJOY!!