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If you are having a few guests over and want a quick and easy appetizer, here is the perfect recipe! Pizza Ring Ingredients: 2 8 oz tubes of Pillsbury Crescent rolls 1/2 cup tomato sauce (either homemade, or jarred) 1 cup mozzarella cheese, shredded (use more or less to your preference) 1 tbs garlic powder 1 tbs italian seasoning Pepperoni slices (optional) * add any pizza toppings - be creative! Directions: Preheat oven to 425 degrees 1. Line the crescent rolls in strips of two on a pizza stone (or baking sheet) - example below. 2. Spread a layer of sauce, then cheese. Top with pepperoni slices (I placed them on half of the ring only. 3. Fold over the edges to create the ring. Top with garlic powder and seasoning. 4. Bake in oven for 15-18 minutes, or until golden brown.* I have a gas oven which seems to bake a little bit quicker than electric ovens. * If crescents come out too doughy, try cooking for longer or raising the temperature of the oven to 450 degrees.

Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1t

Mango Mousse Cake Ingredients: For the Rolls 4 eggs, 4 tablespoons flour, 3 tablespoons sugar, 1 teaspoon vanilla, ½ teaspoon lemon zest. Instructions: Beat egg whites with sugar until stiff. Add egg yolks, vanilla, lemon zest, mix gently, add flour. Bake in 28×38 cm. pan with parchment paper 10-15 min. While still warm, roll it with wet kitchen towel. Let it cool. Unroll, spared few tablespoons of apricot preserve. Roll into a small roulade, 2 cm thick. Cut, and continue rolling and cutting until you get 3 rolls. Freeze the rolls so you will be able to slice them evenly. Cut marmalade rolls each about 5 mm thick. Line the sides and the bottom of the 9 inch cake pan with slices. Brush them with syrup made with 2 tablespoons sugar, 1 tablespoon water, 1lemon juice, 1 teaspoon vanilla. 450 gr. mango, 75 gr. sugar, 2 tablespoons lemon juice, 3 1/2 teaspoons gelatin, 500 ml. heavy cream. Instructions: Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango.

I made these bars a couple of weeks ago and they were the absolute best. They will replace the bars I buy from the store. I shared with friends and family and they all loved them. I did cut down the sugar by about a 1/4 cup which doesn’t affect the consistency at all. I cut them and wrapped individually in foil and labelled. Put them in an airtight container and stored in the fridge. The last one was just as fresh as the first one. It also stopped me from eating them all at once.. Recipe >> No-Bake Oatmeal Peanut Butter Bars @ simplygloria.com

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make! Best Cheesecake Ingredients: 1-3/4 cups  graham cracker crumbs 1/3 cup  butter, melted 1-1/4 cups  sugar, divided 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup  BREAKSTONE'S or KNUDSEN Sour Cream 2 tsp.  vanilla 3 eggs 1 can  (21 oz.) cherry pie filling Directions: HEAT oven to 350°F. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. TOP with pie filling before serving.

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe! Old School Butter Pound Cake Ingredients: 1 1/2 c cake flour 1 1/2 c all purpose flour 3 stick butter, unsalted (softened at room temp) 8 oz cream cheese, room temperature 3 1/4 c sugar 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract 1 tsp salt 6 large eggs Directions: Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar and extracts; beat until light and fluffy. Reduce speed to low. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2

Darkest Chocolate Cake with Red Wine Glaze Yield: 10 servings Ingredients: Cake:     1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan     1/3 cup all-purpose flour, plus more for pan     8 ounces bittersweet chocolate (at least 70% cacao), chopped     1 cup sugar     4 large eggs     3/4 teaspoons kosher salt Glaze and assembly:     8 ounces bittersweet chocolate (at least 70% cacao), finely chopped     1/4 cup (1/2 stick) unsalted butter, cut into small pieces     1/2 teaspoon kosher salt     1/2 cup powdered sugar     1/2 cup red wine (such as Pinot Noir) Special equipment:     A 9" springform pan Directions:   For cake: Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool comp

Could Easter really have been a week ago? Time is flying like the wind! We had a wonderful long visit from my mother, and my brother. It was a whirlwind weekend but such fun to have little ones in the house. Just yesterday we finished off all of the leftovers ( and I sent some home with them! ). My husband announced last night that the 2 refrigerators are officially empty! I think that was a signal for baking to commence. I'm not a huge coconut fan, but he certainly loves it ( along with anything else containing sugar). And since I am going to the gym 4 days a week, I am perfectly happy to have sweets in the house that do not tempt me. This recipe makes a 9x13-inch pan of coconut pie bars. There are several advantages... Portion control, more servings than a traditional pie and no pie crust to make! Winner! Winner! Recipe >> Coconut Cream Pie Bars @ willowbirdbaking.com

Could Easter really have been a week ago? Time is flying like the wind!   We had a wonderful long visit from my daughter, son-in-law, 3 yr old Emmie and 2 month old Hudson. It was a whirlwind weekend but such fun to have little ones in the house. Just yesterday we finished off all of the leftovers ( and I sent some home with them! ). My husband announced last night that the 2 refrigerators are officially empty! I think that was a signal for baking to commence. I'm not a huge coconut fan, but he certainly loves it ( along with anything else containing sugar). And since I am going to the gym 4 days a week, I am perfectly happy to have sweets in the house that do not tempt me. This recipe makes a 9x13-inch pan of coconut pie bars. There are several advantages... Portion control, more servings than a traditional pie and no pie crust to make! Winner! Winner! Disclaimer: I "borrowed" the recipe from another blogger, Willow Bird Baking. Enjoy! They look delicious! Recipe >>

This pie is so wonderful and rich, I had to take it to work to share with all my friends. The blend of the peanut butter and creme and the crust puts together some of my favorite flavors. A great pie for a family event. Recipe >> Creamy Peanut Butter Pie @ missysue.com

 ..bursting with lemon flavor, this loaf cake will remind you of the one you can buy at your local coffee shop! Starbucks Lemon Pound Cake INGREDIENTS: 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, room temp 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoon lemon extract 1/3 cup lemon juice 1/2 cup oil zest of one lemon Glaze: 1 cup powdered sugar 2 tablespoons whole milk 1/2 teaspoon lemon extract DIRECTIONS: Preheat oven to 350. Grease and flour a 9 x 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then

Dreyer's Vanilla ice cream sandwiched between fresh-baked, ooey-gooey brownie goodness. Fire up the oven, spread on the ice cream, add your second layer of brownie and enjoy this fun, easy dessert! Brownie Ice Cream Sandwich Ingredients: DREYER'S GRAND Vanilla ice cream or SLOW CHURNED® Vanilla light ice cream or your favorite flavor Brownie mix (1 box split or 2 full boxes) Directions: Bake two pans of brownies and let cool completely. While the brownies are cooling, set the vanilla ice cream out to soften. After the brownies have cooled, spread a thick layer of ice cream over one pan of brownies. Top off the layer of ice cream with the second pan of brownies, and place in the freezer until you're ready to slice and serve!

The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did! Blueberry Cheesecake Ice Cream Makes about 2 1/2 quarts Ingredients:     8 oz. cream cheese     2 cups whole milk     6 cups blueberries, fresh or frozen (thawed)     3 cups heavy cream     4 egg yolks     1 1/2 cups granulated sugar     Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.     Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.     Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.     Process in an ice cream maker until it ha

In the kitchen my husband and I are always trying to come up with new recipes.  Sometimes we try something completely new and other times we modify an existing recipe to see if we can add some new flare and pizzazz.  Last night was one of those nights where we took an existing recipe that we’ve successfully cooked before and changed it up a bit.  I call this recipe Oven roasted smoked sausage and potatoes.  I used fingerling potatoes and Hillshire Farm smoked sausage among couple of other things...

Crock-Pot Chicken Teriyaki Ingredients: 1 pound(s) diced chicken 1/2 cup(s) teriyaki sauce 1 cup(s) chicken broth 1/3 cup(s) brown sugar 3 clove(s) garlic minced Directions:     1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.     2. Add chicken to sauce, and toss to combine.     3. Pour chicken mixture into crock-pot.     4. Cook on low 4-6 hours, or until chicken is cooked through.     5. Serve over hot cooked rice and spoon extra sauce if desi

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.. Lemon Lush makes 12 servings Ingredients:     2 (3.4 ounce) packages instant lemon pudding mix     2 cups all-purpose flour     1 (12 ounce) container frozen whipped topping, thawed     1 cup butter, softened     2 (8 ounce) packages cream cheese     1 cup white sugar     3 1/2 cups milk Directions:     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill

I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Recipe >> Moist Pineapple Banana Bread @ jamhands.net

I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :) Cinnamon Pumpkin Bread Ingredients: Bread:     2 Tbsp unsalted butter     1/2 cup milk     2 1/4 teaspoons (1 envelope) active dry yeast     3/4 cup pumpkin puree     1/4 cup white sugar     1 tsp salt     2 1/2 cups bread flour     1 cup granulated sugar     2 tsp ground cinnamon     1/2 tsp fresh ground nutmeg     2 Tbsp unsalted butter     2 Tbsp unsalted butter     1/8 cup brown sugar     1 1/2 Tbsp milk     3/4 cup powdered sugar     1 Tbsp rum Directions : In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and h

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki. Lemon Herb Roasted Potato Nuggets Ingredients:     6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks     juice of one lemon     ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)     ½ tsp kosher salt     ½ tsp cracked black pepper     1½ tbsp dried herbs, oregano, thyme and rosemary are good choices     1 whole garlic bulb broken into about 4 pieces (optional) Instructions  Parboil the potatoes in salted water for about 3-4 minutes, no longer.  Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.  After parboiling, drain the potatoes and let them stand for 5

Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie. These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything. Big, Fat, Moist Brownies Ingredients: 1 c butter (melted) 1 c flour 2 c sugar 3/4 c dutch-process cocoa powder 1/2 tsp salt 4 eggs 1 tsp vanilla extract For the frosting : 1/2 c butter 3 1/2 c confectioner's sugar 1/4 c cocoa powder 1 egg 1 1/2 tsp vanilla extract 1 1/2 tsp lemon juice Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes). Sift together the dry ingredients. Add the butter and vanilla, then a

If you are searching for a delicious and hearty meatless entree to serve that is quick and easy, you will love this Vegetarian Lasagna recipe. Layered with creamy Cheese, Spinach, and pasta it is divine. It is a meal that even the children will love. They will never even notice the nutrient rich spinach nestled in the pasta and layers of cheese. It is so easy to assemble you can put it together, chill and bake later if desired. The best part of this easy recipe is that it takes no more time to prepare two of these delicious Lasagna dishes as it does one. So, why not assemble two, bake one, and freeze the other for another day. The quality of the dish will not diminish by freezing and you will have a quick entree for a busy day later. Recipe > Creamy Perfection Vegetarian Lasagna with Ricotta Cheese - Amazing Italian Recipes

Made it yesterday and really had to improvise. We live quite far from a grocery store and it wasn’t until I’d already put the roast in the crockpot that I realized we had run out of two KEY ingredients: balsamic vinegar and corn starch (gasp!). But I was committed to trying with what we had on hand. I used red wine vinegar and flour instead, and added about 1/2 cup additional brown sugar to thicken the glaze. To make matters more challenging, our boiler went kaput … I was tempted to take a blow torch to the roast, but figured it wasn’t worth risking setting my house on fire! Although we didn’t get the crusty glaze I was hoping for, it turned out absolutely delicious. My family devoured the meal. The sage and the sweetness of the brown sugar balanced each other beautifully. I look forward to making it again as per instructed, but want to assure others out there that this one is a real winner … improvised ingredients, broken kitchen appliances and all! Recipe > Crockpot Brown Sugar Ba

This Grilled Caribbean Jerk Shrimp was so fun to set on the table, a treat for my parents who were visiting for a few days. When grilled on the plank, the shrimp cook slower and turn out a bit saucier, with a hint of smoke. Simply fabulous! As a tantalizing appetizer, gorgeous salad topper, or main entrée star, this Caribbean jerk shrimp from the grill is one memorable course to any meal,,

Some of the ingredients might make you wonder, but trust me on this one: these are impossibly delicious. They taste like a small piece of apple tart heaven! They're best when served immediately, with a scoop of Cool Whip or vanilla ice cream. However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking. Recipe > Country Apple Dumplings - from Butter with Side of Bread

I made this yesterday and just took my first bite about 16 hours later. It turned out perfectly. The layers switched and everything fit in my pan. It looks exactly like the picture. I whipped up my own whipped cream and used a bit of cream of tartar to stabilize it and it’s held up just fine in the fridge. The only thing I wasn’t a fan of was the ricotta cheese layer but this cake looks so nice I think I will try it again with cream cheese., Recipe > Chocolate Italian Love Cake - Chew Nibble Nosh

I just made this with vegetarian sausage, and all other ingredients as stated in the recipe, minus the pepperoni. The great thing about this pizza casserole is that you can use whatever your favorite pizza toppings are! You can use another cured meat like salami or Spanish chorizo. I calculated calories based on it making 6 servings, and it came out at about 600 calories per serving- definitely not diet food, but yummy!!! Recipe > Pepperoni Pizza Casserole - Closet Cooking

This Easy Chocolate Kahlua Cake is both quick and impressive when you’re short on time.  Your friends and family are sure to love this moist, tender cake infused with Kahlua and drizzled with ganache.  It’s marvelous all by itself or with a scoop of vanilla ice cream. Make this cake the night before, and it’s even better the next day. This cake is really delish enough to serve up all by itself, but a scoop of ice cream over it could be a very very good thing. Recipe >> Chocolate Kahlua Cake @ thegirlinspired.com

They are great.. I've eaten half the loaf by myself and see myself making this at least once a month forever,, I made mine with Wow butter because my daughter has a peanut/nut allergy and also I used Holiday Rice Krispies to make it more colourful.. Recipe >> Rice Krispy Rollups @ TheKitchnCookie

I'm a big snacker and I'm always looking for healthy things to snack on. These asparagus baked fries are a great option,, It was so delicious! I served it with a Mahi sandwich, and I didn't miss the French fries at all. I didn't serve it with the Hollandaise. Instead, I served it with creamy Caesar with a dash of horseradish mustard,, Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.

This lovely cake has just the right amount of sweetness and oh, how I loved the butter flavor! The glaze is simply wonderful. Bust Your Buttons Butter Cake Ingredients: 3 c cake flour 2 c sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 c buttermilk 1 c (2 sticks) butter, softened 2 tsp vanilla extract 1 tsp almond extract 4 eggs, room temperature BUTTERY GLAZE 1/3 c butter 3/4 c granulated sugar (white sugar, not powdered) 3 Tbsp water 1 1/2 Tbsp vanilla extract Directions: In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine. Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. *** Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK! Bake at 325 degrees for 1 hour to

Soft and pillowy pancakes slathered with Nutella and layered on skewers with fresh strawberries and banana. Nutella Mini Pancake Kabobs Servings: 8 Ingredients: 1 small bottle Bisquick™ Shake 'n Pour™ pancake mix 1 small jar Nutella® 1 pound fresh strawberries, washed, stems removed, sliced into 1/2 inch thick slices 2 large firm bananas, peeled and sliced into 1/2 inch thick rounds 4 wooden skewers broken in half to make 8 small kabobs Directions: Prepare the pancake batter according to package directions and pour small dabs of batter onto a hot, lightly greased griddle for 1 -1/2 inch diameter pancakes (about 3/4 tablespoon of batter per mini pancake). Cook the mini pancakes for about a minute on each side or until lightly browned. Spread some Nutella on each of the pancake bites and layer the ingredients onto the kabob sticks. Serve immediately and enjoy!

Okay, so it’s not really a secret anymore if I share it here, is it? I’m not sure why I’ve been possessive of this recipe online before, but I’ve had a few people ask for it and my sister said to share it, so I’m sharing it. But seriously? This is the best chocolate pie in the world! My Family’s Secret Chocolate Pie Recipe Ingredients:     2 cups Evaporated Milk     1 Tablespoon Butter     1 teaspoon Vanilla     3 whole Egg Yolks     1-½ cup Sugar     4 Tablespoons Flour     4-½ Tablespoons Hershey's Cocoa     ⅛ teaspoons Salt     1 whole Pre-baked Pie Crust Directions: Combine the milk, butter, vanilla, and egg yolks together. Combine the sugar, flour, cocoa, and salt together. Sift the dry into the wet in a saucepan. Cook on medium-high heat until thick (this can sometimes take a long time). Pour into a pre-baked pie crust. This recipe doesn’t seem to make enough for a deep-dish pie, so I always triple the recipe and make two pies. You could always 1.5x the recipe too, or just us

Don't you love a moist, comforting dessert that tastes better the second and third day? Especially when the dessert makes enough for 12 people? A dessert that comes from years and years of tried and true baking with love in a Mother's kitchen? I adore my German apple cake with a light cream cheese frosting recipe just for all those reasons. Stuffed with apple slices, the cake tastes amazing. Cinnamon floats throughout as a mild but definitely present flavor and the cream cheese is not thick; just a thin coating, adding a delicious end touch. The recipe came from my baking friend Janeen's 90 year old mother and ever since the recipe has reached my kitchen (I have no idea how long ago that has been now), has continued in the tradition of being baked with love. German Apple Cake   Ingredients: 2 large eggs 1 cup veg oil (beat with eggs until foamy), add 1-3/4 cup white sugar 1 tsp vanilla (mix together), then add: 2 cups flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda (mix a

I am DYING for this Chocolate Chip Cookie Dough Brownie Bomb recipe from The Domestic Rebel , which is a delightful delicious destination packed full with recipes and inspiration... If you love raw cookie dough, which I do, and chocolate (who doesn’t?), then this recipe is for you. These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate. All aside, these would be easy, tasty treats for parties or holidays. Feel free to yell "BANZAI!" like my friends do just before popping them in your mouth! "Hands down incredible, its the best candy or cookie Ive ever ate. Really hits the mark for my sugar cravings. Took to a picnic and there was none left to bring back, they were that good. Def a favorite." Recipe >> Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

These were so delicious! My sweet-tooth of a husband practically gobbled down the entire pan. My favorite part was how quickly it all came together. I was craving something baked late one night and these took no time at all to whip up and throw in the oven. I only had dark brown sugar on hand, so I reduced it to 3/4 cup and I used 1 tsp vanilla + 1/2 tsp almond extract to bring out the banana flavor. I also added 1/2 cup chopped pecans to the batter and sprinkled a few more on top of the warm glaze... They’re moist, super flavourful and so easy to make. The brown sugar frosting is to die for! Recipe >> Banana Blondies @ cookiesandcups.com

This recipe was handed down to me from my mother. Every holiday my siblings (all seven of us)and I would request this awsome cake along with the homemade fruit toping.. It's gotten so she'd have to create two cakes, due to there never being enough.. :) Crack Proof: New York Style Cheesecake   2 c finely ground graham crackers (about 30 squares) 1/2 tsp ground cinnamon 1/2 c unsalted butter, melted (1 stick) FILLING: 4- (8) oz blocks cream cheese, room temperature 1 c sugar 4 eggs 1 1/2 tsp vanilla extract 1 lemon, zest finley grated 1 c sour cream TOPPING: 1 pt strawberries 1 pt raspberries 2 Tbsp butter 3/4 c granulated sugar 1 tsp corn starch 1 lemon, juiced Directions: To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smoth bo

Zucchini crust works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick. The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really well too. I used some of the nettle pesto from my freezer on one pizza. Delicious. The pizza above has tomato sauce, fresh mozzarella, extra parmesan, fresh yellow tomatoes added at the end, and a sauté of garlic, onion, Italian parsley, and king oyster mushrooms. Any mushrooms will do. About the crust proportions: You can really vary them, as long as there is enough egg to bind the other ingredients together, enough cheese to brown, and enough zucchini (with water squeez

I have made these several times and they are so yummy and addicting. I put almonds on top of the chocolate and it was absolutely Delicious. As my sister said, Almond Joy! :D Recipe > Chocolate Covered Coconut Bars - ArtandTheKitchen.com

Pizza and nachos are two of my brother’s favorite foods; now he can enjoy them all at once. These nachos are the ultimate game day snack. I love that the recipe is adaptable, too. If pepperoni isn’t your thing, leave it off. Try adding mushrooms, artichokes, roasted red peppers, chicken, etc. Top the nachos with your favorite pizza toppings. The options are endless! Recipe > Pizza Nachos - Tasty Kitchen

One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce.  This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy. Honey Garlic Pork Chops Ingredients: 1 cup ketchup 1/3 cup honey ¼ cup soy sauce 2 garlic cloves (minced) 1 1/2lbs boneless pork chops (6 4 oz portions) salt and pepper Directions: Step 1: In a medium bowl  stir together ketchup, honey, soy sauce and garlic. Set aside. Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Step 3: Grease the grill grates of an outdo

Delicious brownie ice cream sandwiches topped with sprinkles that can be ready and waiting in the freezer. Brownie Ice Cream Sandwiches Servings: 12 Ingredients: 1 box Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 quart vanilla ice cream, slightly softened Assorted sprinkles, chocolate chips and candies, as desired Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Place pan of brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 squares, 6 rows by 4 rows; peel foil from squares. For each sandwich, spoon 1/4 cup ice cream on bottom of 1 brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in spr

Sliced fresh strawberries are sandwiched between cake layers and frosting to make this dessert a winner! Strawberry Yogurt Torte Servings: 24 1 box Betty Crocker® SuperMoist® white cake mix 3/4 cup water 1/3 cup vegetable oil 3 egg whites 1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt Frosting and Toppings: 2 containers Betty Crocker® Whipped vanilla frosting 20 fresh strawberries, cut into 1/4-inch slices Assorted fresh berries, if desired Fresh mint leaves, if desired Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread

Made this for my last camping trip ans it was a hit! Even my picky 3yr old & 5yrold loved it. I have to admit I ate most of it myself. …cooking about another batch as I’m typing for another weekend camping trip.. Fully Loaded Baked Potato Salad Ingredients: 8 medium Russet Potatoes 1 cup sour cream 1/2 cup mayonnaise 1 package of bacon, cooked and crumbled 1 small onion, chopped Chives, to taste 1 1/2 cups shredded cheddar cheese Salt and Pepper to taste Directions: 1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! 2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2! 3. Mix the mayo and sour cream together in

Old-Fashioned Lemon Pound Cake is just like the kind Ma used to make. Fresh lemon juice makes it moist and delicious. This pound cake with brighten up anyone's evening and is a terrific after-dinner treat. You could also bring it to a family potluck. The lemon flavor gives it a touch of spring and summer. So, get out your Bundt pan and make this delicious pound cake recipe. Old-Fashioned Lemon Pound Cake Yields: 1 cake Ingredients: 1 cup unsalted butter, room temperature 1 2/3 cup sugar 2 teaspoons finely grated lemon zest 1 tablespoon fresh-squeezed lemon juice 1 tablespoon pure vanilla extract 5 eggs 2 cups cups unbleached flour + teaspoon salt, sifted 1 Bundt cake pan Directions: Preheat an oven to 325 degrees F. Butter and flour a bundt pan. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest, lemon juice, and vanilla. Add the eggs, 1 at a time, beating until just combined after

The chicken is cooked to perfection and has a wonderful spicy 'kick' from the Cajun seasoning and creamy pepper-jack cheese filling. Spinach Stuffed Chicken Breasts Ingredients: 1 lb    Boneless, skinless chicken breasts 4 oz    Pepper-jack Cheese, shredded (you can use up to 6 oz 1 cup    Frozen Spinach, thawed and well-drained Sea Salt, to taste Freshly Ground Black Pepper, to taste 2 Tbsp    Cajun Seasoning 1 Tbsp    Italian-style Dry Breadcrumbs Lots of Toothpicks 2 Tbsp    Olive Oil DIRECTIONS: Preheat oven to 350 degrees. Pound to flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure n

Delicious recipe! I ruined the first batch of caramel…it could have just been my inexperience though. The second time I tried switching the measurements so I used 2/3 cup water and 4 Tablespoons butter, the result was much much better. Very moist and very rich dessert. Recipe >> The Best Caramel Cake @ rockrecipes.com