Tag Archives: Desserts

Blueberry Lush

4.8 oz graham crackers, 1 sleeve
1 c pecans
1/2 c butter melted
2 T sugar
8 oz cream cheese, well softened
1 c powdered sugar
16 oz cool whip non-fat, divided
2 cans blueberry pie filling
2 T chopped pecans for garnish (opt)

Preheat oven to 350° F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13 x 9″ pan. Bake for 8 min and let cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 c so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mix over crust. Add blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.

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Israeli Halvah (myjewishlearning)

2 c honey
1 1/2 c tahini, well stirred to combine
Up to 2 c toasted sliced almonds or other nuts (opt)

Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water. Have the tahini ready to heat in a separate small pot and once the honey is at the appropriate temp, set the honey aside and heat tahini to 120˚ F. Add warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few min the mix will come together smoothly. Add the nuts, if using. Continue to mix until the mix starts to stiffen, for a good 6 – 8 min. Pour mix into a well-greased loaf pan or into a greased cake pan with a removable bottom. Let cool to room temp and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture. Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic – if you don’t eat it all first!

Bourbon Marshmallows (howsweeteats)

3 1/2 envelopes unflavored Knox gelatin
1/2 c cold bourbon
1/2 c cold water
2 c sugar
1/2 c light corn syrup
1/4  salt
2 large egg whites
1 T vanilla

Oil a 9 x 13 baking pan and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour cold water and gelatin. Mix with a spoon once, then let sit while you make the sugar mix. In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3 – 5 min. Turn heat up to medium and let sugar come to a boil. It will bubble up so keep yours eye on it so it does not overflow. Let it boil for 8 – 12 min, until it reaches 240 F (measure with a candy thermometer). The mix will appear to be a lightish brown color – don’t worry, the marshmallows will still be white. Once mix is at 240 F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for 6 – 8 min. It should grow in size and be white and fluffy. About 3 – 4 min in, add the egg whites to a separate bowl and beat until stiff peaks form. Once stiff peaks are formed, add egg whites and vanilla to the sugar/gelatin mix and beat until just combined. Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3 – 5 hours. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like. For the s’mores, you obviously need some graham crackers, chocolate bars and crispy bacon. I don’t think I need to give you a recipe for that and insult your intelligence. Makes one 9 x 13 pan.

Boston Cream Pie Trifle (sparrowsandlily)

1 box yellow cake mix, prepared according to directions and cut into small squares

Filling

2  3.4 oz boxes Instant French Vanilla Pudding Mix
4 c milk
16 oz Cool Whip

Combine milk and pudding mix and whisk until well blended. Add 1/2 c cool whip and use rubber spatula to fold it into the pudding mix.

Ganache

2 c milk chocolate chips
1 1/2 c heavy cream
1/2 t vanilla

Combine chocolate chips, heavy cream and vanilla. Microwave in increments of 20 seconds, stirring each time until mix is smooth.

Once all components are prepared, layer 1/3 cake squares in the bottom of a trifle bowl. Spoon 1/3 pudding over the cake and carefully drizzle 1/3 Ganache over the pudding. Repeat until you have completed all three layers. Use piping bag to create design with Cool Whip or simply spread it evenly over the top of the trifle. Refrigerate until ready to serve.

Frozen Strawberry Margarita Pie (plainchicken)

Crust

1 1/2 c graham cracker crumbs
5 T powdered sugar
6 T butter, melted

Combine graham cracker crumbs, powdered sugar and melted butter. Press into bottom of 9″ springform pan. Pour Filling into prepared crust. Cover with plastic wrap and freezer for at least 4 hours or overnight. Let stand at room temp 15 min before slicing.

Filling

1  14 oz can sweetened condensed milk
1/2 c frozen margarita mix concentrate, thawed
1  16 oz container frozen sliced strawberries with sugar, thawed
1  8 oz container cool whip, thawed

Combine sweetened condensed milk and margarita mix in large bowl. Beat with an electric mixer until smooth. Add strawberries and beat at low speed until mixed. Fold in cool whip.

Giant Homemade Wagon Wheel Biscuit (sugarsaltmagic)

1/2 c unsalted butter
1 c sugar
1 large egg
1 t vanilla
2 1/4 c flour
1/4 t salt
1 1/2 t baking powder
3/4 c raspberry jam
200 g (7 oz) vanilla marshmallows, chopped in half
400 g (14 oz) dark chocolate

Preheat oven to 350 F. Cream together butter and sugar until pale and fluffy. This will take a few min, so while that’s happening, in a separate bowl mix flour, salt and baking powder until it is all well mixed through. Add egg and vanilla to the butter / sugar mix and beat until well combined. Add flour mix to the wet mix and beat until just combined. It will start to come together into a dryish, crumbly dough. This is good. Use your hands to pull all the dough together, then split into 2 halves. Lay out 2 sheets of baking paper and roll out each of the halves on top of a sheet of baking paper, until they are about 4 mm thick. Put a dinner plate upside down on each half and cut around it with a knife. Discard the offcuts and remove the plate. Now use the baking paper to slide each biscuit onto a flat baking tray. Bake in the oven for 7 min or until just golden at the edges. Spread each biscuit with half of the jam, then top one biscuit with the cut marshmallows in a single layer leaving a gap around the edge of about 1 cm. Put both biscuits back in the oven for 3 min. The marshmallows should be starting to puff up a bit. Allow the baking tins to cool a little bit then place the biscuit with just the jam on it into the freezer for 1/2 hour until quite firm. Flip this biscuit upside down onto the marshmallow biscuit, so that the jam is on the inside. So now you have a massive sandwich biscuit. Melt the chocolate in 30 second increments in the microwave, stirring well between each until just melted. Line a large baking tin or plate with baking paper (something big enough to hold the wagon wheel with sides so the chocolate doesn’t escape). Pour a third of the melted chocolate on the baking paper and spread it out to a large enough area to cover the bottom of the Wagon Wheel. Carefully place the Wagon Wheel on top. Then pour the rest of the chocolate over the top and spread out over the top and around the sides, making sure to push it into the gaps at the side. Now place in the fridge until it sets. Note: Smaller wagon wheels may be much easier to handle but much less impressive.  Serves 12.

Fresh Peach Crumb Bars (savingdessert)

Crust

1 c sugar
1 t baking powder
1/4 t salt
1/4 t ground cinnamon
3 c flour
1 c butter, cold, cut into cubes
1 large egg, lightly beaten

Preheat oven to 350 F if using a glass pan, or 375 F for a metal pan. Lightly grease or spray a 13 x 9″ baking pan and set aside. In a medium bowl whisk together sugar, flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mix resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Press (gently) a little more than half the dough into the prepared pan. Pour the peach mix over the crust and spread evenly. Crumble the remaining dough over the peach layer. If using a glass pan, bake for 50 – 55 min or until lightly browned. If using a metal pan, bake for 40 – 45 min. Cool completely then chill before cutting. Drizzle icing if using, on the bars just before serving.

Peach Layer

5 large peaches, peeled and diced
1/2 c sugar
1 T cornstarch
1 t fresh lemon juice
1/4 t ground cinnamon

In a large mixing bowl whisk together the sugar, cornstarch, lemon juice and cinnamon. Add diced peaches and toss to combine.

Icing (opt)

1 c powdered sugar
1/4 t almond extract
1 T milk (more or less for desired consistency)

Whisk ingredients together.

Peach Delight with Pecan Crust (frugalmomeh)

2 c Graham Cracker crumbs
1 c butter, melted
1 c pecans, ground
2  8 oz pkgs cream cheese, softened
4 c powdered sugar
8 fresh peaches, peeled and sliced
1  10 oz frozen whipped topping, thawed

Preheat oven to 350 F. Combine graham cracker crumbs, butter and pecans in a medium bowl. Press the mix into a 13 x 9 baking dish. Bake 10 – 15 min or until lightly browned, then set aside to cool. In a medium bowl, stir together the cream cheese and powdered sugar until well combined and smooth. Spread the cream cheese mix over the cooled crust. Cover with peaches and then spread the whipped topping over top. Cover and chill for one hour before serving.

Best Peach Cobbler (lifeinthelofthouse)

2 c sliced peaches (fresh is best, but canned works great too!)
2 T & 1 c sugar, divided
1/2 c butter, softened
1 c flour
1 t baking powder
pinch of salt
pinch of nutmeg (opt)
1 large egg
1 t vanilla

Preheat oven to 350 F. Grease a 2 qt baking dish with non-stick spray. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 T sugar. In a medium bowl with an electric hand-mixer, beat 1 c sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.) Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (Can use hands to help spread it too.) Bake in preheated oven for 35 – 40 min or until crust is golden brown. Remove from oven and let stand 5 – 10 min before serving. Enjoy with vanilla ice cream or whipped cream!

Strawberry Grunt (Single Serving) (joandsue)

Fruit

1 c frozen strawberry, chopped
1 T brown sugar
1/4 t flax (opt)
2 T water

In a small saucepan over medium heat, mash strawberries, brown sugar, flax and water together. Bring to a boil stirring often, turn down heat to medium/low and let simmer for 5 min.

Dumpling

1/4 c flour
1/2 t baking powder
1/4 t baking soda
1 t sugar
pinch salt
1 T butter
2 T  milk

In a small bowl stir together flour, baking powder, baking soda, sugar and salt. Using a fork, blend in butter until mix resembles coarse crumbs. Stir in milk until just combined, mix should be very sticky. Drop into boiling fruit, trying to drop evenly over surface of fruit. Cover with lid, turn heat down to low simmer, and let cook for 12 min. After 12 min, uncover and sprinkle with brown sugar. Let cook 1 more min. Serve hot.

Topping

1/2 t brown sugar

 

Single Serve Berry Cobbler (reallifedinner)

1/2 c berries or fruit of choice
2 T oatmeal
1 T flour
1 T brown sugar, slightly packed
1 1/2 T softened butter
pinch of salt
pinch of baking soda
a couple drops of vanilla

 

Preheat oven to 350 F. Place berries/fruit In a ramekin or other small baking dish. In a separate bowl, mix all other ingredients. Use your hand or a fork to make sure all ingredients are incorporated well. Sprinkle oatmeal mix evenly over berries/fruit. Place ramekin on a baking dish (just in case it boils over a little bit) and bake for 25 – 30 min or until topping is beginning to lightly brown. Note: These directions are 1 serving so multiply it by how many servings you plan to make.

Skillet Strawberry Cobbler (theblondcook)

Filling

5 c halved fresh strawberries (can quarter or slice in thirds depending on size of berry)
1/4 c sugar
1 T corn starch

Preheat oven to 400 F. Grease a 10″ cast iron skillet. Add strawberries to skillet and evenly sprinkle with sugar and cornstarch. Stir gently to evenly coat strawberries. Drop spoonfuls of Topping over the strawberries. Gently spread as evenly as possible over strawberries. Bake for 20 – 25 min or until strawberry filling is bubbling around edges of skillet and topping is a light golden brown.

Topping

1 1/4 c flour
1 1/2 t baking powder
1/2  salt
1/2 c sugar
1/2 t ground cinnamon
5 T butter, cut into small cubes
3/4 c whole milk
1 t vanilla

In a large bowl whisk together flour, baking powder, salt and sugar. Add butter cubes to flour mix. Using the tips of your fingers, crumble butter into the flour. Add milk and vanilla. Stir with a spoon until a soft batter is formed.

Rhubarb Cobbler (thepioneerwoman)

Fruit

4 c chopped rhubarb
1 1/2 c sugar
1/4 t salt
2 T lemon juice
1/2 t almond extract (opt)

Preheat oven to 400 F. In a bowl combine rhubarb, sugar, salt, lemon juice and almond extract if using. Stir and set aside. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top. Bake for 30 – 35 min or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

Topping

2 c flour
2 T sugar
1/4 t salt
1 T baking powder
1/4 c vegetable shortening or lard
1/4 c butter
1/2 c whole milk
1 whole egg

In a separate bowl, combine flour, sugar, salt and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter. Beat egg and milk together. Pour into flour mix and stir with a fork until just combined.

Strawberry Rhubarb Crisp (sugarandspiceceleste)

Filling

6 medium stalks rhubarb, cut into 1/2″ pieces
2 c strawberries, hulled and halved lengthwise
1/2 c sugar

Position a rack in the middle of the oven, and preheat to 350 F. Have ready a 2.5 qt ceramic or glass pie dish or baking dish. In a large bowl stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside. Spoon the crumb mix over the filling. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35 – 40 min. Transfer to a wire rack and let cool for 10 min. Serve warm. Note: The crisp can be cooled, covered with plastic wrap and stored at room temp for up to 2 days. Rewarm in a 250 F oven for 15 min before serving. Preferably with a substantial scoop of vanilla ice cream.

Topping

1 c flour
1/2 c old-fashioned rolled oats
1/3 c sugar
1/3 c firmly packed golden brown sugar
1/2 t ground cinnamon
1/4 t  salt
1/2 c unsalted butter, melted

In a large bowl stir together flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form.

Rhubarb Crunch (allrecipes)

Base

3 c diced rhubarb
1 c sugar
3 T flour

Preheat oven to 375 F. Lightly grease a 9 x 13″ baking dish. In a large mixing bowl combine ingredients. Stir well and spread evenly into baking dish. Set aside. Sprinkle Topping mix over rhubarb layer. Bake in preheated oven for 40 min. Serve hot or cold.

Topping

1 c packed light brown sugar
1 c quick cooking oats
1 1/2 c flour
1 c butter

 

In a large mixing bowl combine brown sugar, oats and flour. Stir well then cut in butter until mix is crumbly.

Peaches and Cream Cheesecake Bars(cantstayoutofthekitchen)

2 c & 1/4 c UNBLEACHED all-purpose flour, divided (bleached flour toughens baked goods)
1 t sea salt or kosher salt
2 large eggs
1 c milk
2 t baking powder
2  3 oz pkg vanilla pudding regular or instant
29 oz can sliced peaches, drained and diced in small pieces (6 T reserve juice)
2  8 oz pkg cream cheese softened
1 1/2 c sugar
6 T peach juice (reserved)
1 t cinnamon
1/2 c sugar
16 oz container non dairy whipped topping
caramel sauce for garnish if desired

Mix 2 c flour, salt, eggs, milk, baking powder and pudding. Mix is sticky. Grease or spray with cooking spray a 9 x 13” pan. Spoon mix into pan. Sprinkle with about a 1/4 c flour and then pat down into the pan spreading evenly to edges. Layer diced peach pieces on top. Blend cream cheese, sugar and peach juice. Spread over top of peaches layer. Mix cinnamon with sugar. Sprinkle over top and bake in a 350° oven for 45 – 50 min. Remove from oven and cool completely. Spread with whipped topping and refrigerate over night if possible until serving. To serve cut into slices. Garnish with caramel sauce if desired. Notes: Resist the temptation to bake this longer than 45 – 50 min as the crust will get tough. Even though it may not look done, remove from oven and allow the cheesecake to cool completely. Once you serve it, the dessert will be fine!

 

Copycat Bon Ton Cafe’s Bread Pudding (cdkitchen)

Bread Pudding

1 qt milk
1 loaf French bread, cubed
3 eggs, beaten
2 c sugar
2 T vanilla
1 c raisins
3 T melted butter

Preheat oven to 350 F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let soak for 15 min. Stir the eggs, sugar, vanilla and raisins into the bread mix. Mix well. Add melted butter to the bottom of a 9 x 13 baking dish and spread evenly. Add the bread pudding mix to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake for 40 min or until set. When cooked, let cool then scoop it into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1 – 2 min. Serve hot.

Whiskey Sauce

1 c sugar
1/2 c butter
1 egg, well beaten
2 oz bourbon whiskey

Place sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 c sugar mix to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mix to the sugar mix and stir quickly to fully incorporate. Remove from heat, let cool, then add in the whiskey.

Chocolate Covered Caramel Marshmallow (ashleemarie)

Caramel

1/2 c butter
1/2 lbs packed light brown sugar
1/8 t salt
1/2 c light corn syrup
5 oz sweetened condensed milk
1/2 t vanilla

In a saucepan dissolve brown sugar, salt and butter over medium heat. Add corn syrup and mix. Pour in sweetened condensed milk and stir. Bring the mix to a low boil over medium heat until it hits 240 F on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 F if you want stiffer caramels. Pour into a 9 x 13 pan coated with butter (OR coat some parchment paper with butter and place that in the pan, easier to pull out later for cutting.) Let cool. Pour marshmallows over caramels and let set. Once set chill in the fridge for 30 min or so. Pull out of the pan and with the caramels still on the bottom cut into small squares. Dip each caramel marshmallow square into the chocolate, shake off and place on parchment paper to let set.

Marshmallow

2 T unflavored gelatin powder
1/4 c & 1 c cold water, divided
2 c sugar
1 c water
1 t vanilla

Stir the gelatin and 1/4 c cold water together and let it bloom for about 10 min. In a saucepan over low heat dissolve sugar in 1 c water. Add gelatin and stir until dissolved. Bring mix to a low boil and boil steadily (but not vigorously) for about 15 min without stirring. Remove from heat and let cool to lukewarm. Pour into another bowl and add the vanilla – beat until it is very thick and white.

Outer Shell

12 oz Chocolate
1 – 2 T shortening

Melt the chocolate and stir in the shortening.

Banana Split Lasagna (justapinch)

Crust

2 c graham cracker crumbs
1/2 c butter, melted

Grease a 9 x 13″ baking dish; set aside. In a medium bowl combine the graham cracker crumbs and melted butter. Stir the mix until it’s evenly moist. Dump crumbs into your baking dish and press them into an even layer. Place the baking dish into your refrigerator until you’ve prepared your next layer.

Cream Cheese Layer

8 oz cream cheese, at room temp
1/2 t vanilla
1/4 c sugar
2 T cold milk
8 oz Cool Whip

In another medium bowl, combine the cream cheese, sugar, 2 T milk and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 oz Cool Whip. Once the mix is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mix on top of the graham cracker crust.

Fruit Layer

1  23 oz container of frozen sliced strawberries, thawed and drained well
1  20 oz can crushed pineapple, drained well
2  3.4 oz boxes banana cream pudding instant pudding
3 1/2 c cold milk
8 oz Cool Whip
chocolate syrup
Maraschino cherries (opt but encouraged!)
chopped nuts (opt)

Pour your drained strawberries and pineapple on top of the cream cheese mix and spread it evenly. It doesn’t matter which fruit you put in first. Mix the 2 boxes banana cream instant pudding with cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 min so that the pudding can firm up a bit more. Spread remaining 8 oz Cool Whip over the top of the dessert as evenly as possible. Drizzle or pour the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight. Top with Maraschinos cherries and chopped nuts if desired (can also put Maraschinos cherry on each individual slice.) Note: If you end up with too much cream cheese layer you can use as a fruit dip. You can mix some chocolate into your crust if you like. To make sure

Slice of Heaven Cake (quickhomemaderecipes)

1 pkg devil’s food chocolate OR German chocolate cake mix, prepared
1  14 oz can sweetened condensed milk
1 jar caramel topping
1  8 oz tub cool whip
4 – 5 snickers bar (can use skor, heath bar or mini reeses)

Bake cake according to directions in 9 x 13″ pan. Cool for 5 min using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy and drizzle with caramel!!

 

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