Ice Cream Bar Trifle (keyingredient)

3 10.8 oz pkgs frozen double-chocolate cake slices, cut into 1″ pieces
2 (6 bars) pkgs original Klondike bars, cut into 6 small squares
8 oz dark chocolate-covered pretzels
12 oz caramel sauce
16 oz whipped topping

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don’t over-crush, otherwise your pretzels will become dust!) Reserve 2 oz to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order 2 more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temp for 3 – 4 min (so the cake can thaw slightly.)

Yummy Devil’s Food Toffee Trifle (betweennapsontheporch)

1 Duncan Hines Devil’s Food Cake Mix, prepared
1 c Kahlua (coffee-flavored, rum-based liqueur)
1 – 2 bags of small Heath candy bars (or 8 large Heath bars)
2 large tubs whipped topping

Bake Devil’s Food cake in a 9 x 13″ pan the day before you plan to serve the trifle. After cake has cooled, cut it into squares about 1 1/2 – 2″ square. Leaving cake (sliced up) in the pan, pour Kahlua all over the top of the cake, getting the liqueur down in-between the slices. Cover with plastic wrap and put in refrigerator overnight. Next day, 2 – 4 hours before serving time, assemble trifle in a large bowl or trifle dish as follows:

Layer of cake (one third of cake)
Layer of whipped topping
Layer of Heath bar (layer it on pretty heavily)

Repeat above layers twice more but only put a light sprinkling of Heath Bar on the top when completing the last layer. Mound up the last layer of whipped topping, it just looks pretty. Note: Break the toffee bars up with your fingers and use kitchen shears to break up some of the larger pieces before chopping it up in a food processor. That way you won’t have to over-chop the toffee to get it crunched up into small, bite-size chunks. The toffee softens up inside the trifle and it’s nice to come across it while eating the trifle.

New York Crumb Cake


1 1/2 c flour
1/2 c sugar
2 1/2 t baking powder
1/2 t salt
1 large egg
1/2 c milk
2 T vegetable oil
2 t vanilla

Preheat oven to 325° F. Butter and flour a 9 x 13″ baking pan or line with parchment and lightly grease with non-stick baking spray. In a medium bowl sift the flour, sugar, baking powder and salt together. In a separate large mixing bowl whisk the egg, milk, oil and vanilla together until well combined. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon. Scrape the batter into the greased pan and spread evenly from corner to corner – it will be a very thin layer. Use your hand to sprinkle the topping evenly over the top of the batter breaking the mix apart into big crumbs. Bake 10 min and rotate the pan. Bake 10 – 12 min longer or until a toothpick comes out clean from center. Cool in pan on a wire rack. Dust the top generously with confectioners’ sugar and use a serrated knife to cut into squares or rectangles. Store tightly covered in a cool, dry place up to 4 days.


2 1/2 c flour
1 c packed brown sugar
1 1/2 t cinnamon
1 c unsalted butter, melted and cooled to room temp
confectioners’ sugar, for dusting

In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

Woolworth’s Famous Icebox Cheesecake (keyingredient)

1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla

Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

Fast and Easy Bolillos (mexicanplease)

3 3/4 c flour
2 T yeast
1 1/4 c warm water
1/4 c canola oil
3 T sugar
1 egg
1 1/2 t  salt

Add yeast to warm water. Add  sugar and oil. Let sit for 5 – 10 min. Add flour, salt and egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it’s sticking to your hands. Divide into 8 equal parts. Roll into balls. Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape. Cover and let rise for 10 – 30 min. You can optionally add a lengthwise 1/4″ deep slit on the bolillos just before baking. Bake for 8 – 12 min at 425 F. Let cool on counter and serve immediately. Makes 6 – 8 rolls. Note: Adding 2 c water to an oven safe pan and putting this in the oven as the bolillos bake should make the crust crispier. You can use a greased baking sheet or parchment paper with a sprinking of flour on it.

Super Easy Brazilian Cheese Puffs (Gluten Free) (rebootedmom)

1/3 c extra virgin olive oil
2/3 c milk
1 1/2 c tapioca flour
1 egg, room temp
1 t salt to taste
1/2 c grated cheese (like parmesan)

Preheat oven to 400 F. Grease your mini muffin pan thoroughly with butter and set aside. In your blender or Kitchen Aid combine milk, egg, oil, cheese and salt until combined. Once combined, add the tapioca flour 1/2 c at a time until all of the tapioca flour has been added. Mix well on high, scraping down the sides of the blender so that everything is easily blended. Pour the batter into your greased mini muffin tin, leaving just 1/8″space at the top. Pop in the oven for 15 – 18 min or until light golden brown. Yields 12. Note: Batter can be made ahead of time and kept in the fridge for up to 1 week.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Baby Potatoes with Creamy Garlic Sauce (coorec)

10 baby potatoes
2 T butter
2 cloves garlic, minced (you can use less if you don’t like garlic)
3/4 c cream
2 T fresh parsley, chopped (or 1 T dried parsley)
salt and pepper to taste

Wash and cut potatoes in bite sized pieces. Boil over low heat until just done. In a saucepan melt butter and add garlic and over low heat for 2 or 3 min. Add cream and reduce til thick enough to coat the potatoes. About 10 min. Drain potatoes and add to cream sauce. Add parsley, salt and pepper. Serves 6.

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.

Sweet and Spicy Beer Can Chicken (jamieoliver)


1 x 1.8 kg whole free-range chicken
olive oil
1 can beer
2 T barbecue sauce
1 fresh red chilli, deseeded
1 bunch of spring onions, trimmed
1/2 bunch fresh coriander


1 heaped T smoked paprika
1 heaped t cayenne pepper
1 heaped T fennel seeds
1 heaped T coriander seeds
1 t cumin seeds
1 – 2 dried red chillies
1 heaped t sea salt
1 heaped T freshly ground black pepper
1 heaped T soft dark brown sugar

Preheat the oven to 400º F. Remove the chicken from the fridge and leave aside to come up to room temp. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies. Crack open the beer and pour out around 2/3 of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 min, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear. Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 min or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Chocolate Pudding Fudge Cake (melaniemakes)

1 15.25 oz box chocolate cake mix
1 c whole milk plain yogurt
1 c unsweetened applesauce
4 eggs
1/2 c milk
1 3.9 oz box instant chocolate pudding mix
1 t vanilla

Preheat oven to 350 F. In the bowl of an electric mixer, add all ingredients. Mix until just combined. Divide batter evenly between 2 greased 9″ cake pans. Bake for 25 – 30 min or until a toothpick inserted into the center removes cleanly. Let cool for 10 min before removing from pans to a cooling rack to cool completely.

Soft and Chewy French Bread (eatcakefordinner)

1 1/2 T instant yeast
1/2 c warm water
1 1/2 T sugar
2 c water
1 1/2 T oil
2 1/4 t salt
6 c flour

Combine yeast, 1/2 c warm water and sugar; let it proof for 10 min. Then, add 2 c water, oil, salt and 3 c flour. Mix until flour is incorporated, then gradually add remaining 3 c flour. Using the dough hook on a stand mixer, knead about 5 min, then turn out onto generously floured surface. Every 10 min, for the next hour, knead 2 or 3 times. This is what gives the crust that french bread chewiness. It is not crucial that kneading takes place at exact 10 min intervals, just make sure to come back at least 4 times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn’t dry out). Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves. Spread each portion out into a rough rectangle and roll up, jelly-roll style. Take the 2 ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet. Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1″ deep. Brush loaves with a beaten egg, making sure to get every single spot. Whatever doesn’t get covered with egg wash won’t brown. Raise until doubled or 30 min. Bake at 425 F for 10 min, then at 375 F for 18 – 20 min, rotating pan halfway through. Note: Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – DON’T do that for this recipe. This bread is incredibly tender, which means the dough is going to be softer and stickier. Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl. You can tell you’ve added enough flour and you’ve kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand. It will still be a little sticky to the touch, but not so sticky you can’t roll it into a ball.

Soba Noodles with Sweet Ginger Scallion Sauce (simplyreem)


1 9 oz pkg Soba noodles
salt and pepper as per taste
2 T sesame seeds, lightly toasted
cucumber, thinly julienned (opt)
lime wedges (opt)

Boil soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

Sweet Ginger Scallion Sauce

1 1/2 c scallions, finely chopped
2 T ginger, minced
1/4 c cilantro, chopped
2 – 3 T sesame oil/ grape seed oil/ any neutral oil
2 t chili oil
1 T soy sauce
2 T rice wine vinegar
2 T honey
1 t salt, as soy sauce is salty too so be careful with the salt
1 t black pepper

Mix all the ingredients and check for the seasoning. Keep it aside for 10 – 15 min for the flavors to develop.

Parmesan Garlic Noodles (happilyunprocessed)

3 t olive oil
5 – ­6 cloves fresh garlic, minced
3 T butter
3 c chicken stock
1/2 box angel hair pasta
1 c freshly grated Parmesan cheese
3/4 c half and half (can sub whole milk)
1/2 t salt
1/4 t pepper
1­ – 2 T fresh parsley, chopped fine

In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 min. Season with some salt and pepper. Add the chicken stock. Turn the heat up to high and let it come to a boil. Add the pasta and cook according to directions. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted. Add half and half (or milk) and parsley. Add more cream or milk if necessary. Serve immediately

Easy Garlic Bread (countryliving)

Sprinkle a halved loaf with olive oil, chopped garlic, oregano and grated Parmigiano-Reggiano, then wrap in foil and bake.


Milk Powder Red Onion Rings (countryliving)

vegetable oil for frying
1 packet nonfat dry milk
1/2 c cornstarch
8 large egg whites
2 t Kosher salt or to taste
1/2 t baking powder
3 medium red onions

In a large skillet fitted with a deep-fry thermometer, heat oil to 350 F over medium heat. Preheat oven to 250 F. Set a baking pan fitted with a wire rack in oven. In a large bowl, whisk together dry milk, cornstarch, egg whites, salt and baking powder until mix is lump free. Working in batches, dip onion rings into batter and then fry in oil about 1 min, turning halfway through. Drain on paper towels, season with salt, then transfer to prepared pan to keep warm. Makes 6 servings.

Easy 3 Ingredient Chocolate Mousse (kitchencents)

1 1/2 c whipping cream
1/4 – 1/3 c cocoa powder (dutch preferred) sifted, use 1/3 c for dark chocolate flavor
1/4 – 1/2 c powdered sugar use a 1/4 c for dark chocolate flavor
1/4 t almond extract (opt)

In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. Add almond extract if desired. Whip until stiff peaks form. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses. Enjoy immediately or refrigerate until ready to serve. Note: Chilling your mixing bowl will help the cream whip more easily. Sift cocoa powder to avoid dark flecks in mousse. Add 1/4 c powdered sugar to start.  If added sweetness is desired add additional sugar up to an additional 1/4 c.

Practically Perfect Pineapple Cake (Lindsay M.)


2 1/4 c flour
1 1/4 c sugar
2 t baking soda
1 t vanilla
1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
2 eggs

Preheat oven to 350 F. Grease and flour a 9 x 13 baking dish. In a large bowl, whisk together flour, sugar and baking soda. Mix in vanilla extract, crushed pineapple and eggs until combined. Pour into prepared baking dish and bake for 25 – 30 min or until an inserted toothpick comes out clean. Let cool completely. Spread frosting on cooled cake. Refrigerate for at least 30 min before serving.


1 3.5 oz package vanilla instant pudding mix (opt)
1 20 oz can crushed pineapple (do not drain)
12 oz Cool Whip or 1 c heavy whipped cream, whipped

Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.

Best Ever Strawberry Spinach Salad (Lindsay M.)

Candied Pecan

1 T butter
1 T packed light brown sugar
1/2 c pecan halves
pinch salt

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3 – 5 min. Spread onto silpat or parchment paper. Separate pecans. Allow to cool.


2 T sugar
1/4 c extra light tasting olive oil
1/4 c white wine vinegar
1 T Dijon mustard
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1/4 t paprika

In a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.


10 oz fresh baby spinach, rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 qt fresh strawberries, hulled and quartered
1/2 fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 oz) pkg feta cheese, crumbled

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side. Refrigerate for 15 min before serving (or serve immediately). Serve with the remaining dressing on the side. Note: The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using. If you are making the salad ahead, prep the salad ingredients and refrigerate. Then dress the salad about 15 min before serving. This will help keep the spinach from wilting. Mozzarella, feta or bleu cheese are also amazing on this salad. Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing. Add sliced grilled chicken for a fabulous summer meal.

Upside Down Spiced Apple Cake (Elaine K.)

1/2 c chopped pecans
2 granny smith apples, quartered and sliced
4 T brown sugar, divided
4 eggs
1 c salted butter
1 c sugar
1 c lour
1 1/4 t baking powder
1 t vanilla
3/4 t cinnamon
1/8 t nutmeg

Preheat oven to 350° F and grease bottoms and the sides of an 11 x 7 casserole dish. Place pecans into the bottom of the casserole dish and sprinkle 2 T brown sugar on top. Place the pecans into the oven and let bake for 10 min. While the pecans are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon and nutmeg. Peel and cut your apples into slices and set aside (sprinkle with some lemon juice, so the apple wedges don’t go brown). Remove pecans from oven and place sliced apples over the top, trying your best to create an even layer. Sprinkle 2 T brown sugar over the apples and pour the batter over the top. Place into the oven for 35 min or until the cake is springy to the touch. Once cooked, carefully flip the cake over onto a dish and serve with vanilla ice cream or whipped cream. Note: Make sure that the entire dish is well-greased with butter to ensure that you are able to flip the cake over without issue. Use a butter knife to loosen the edges before flipping.