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2 Ingredient Lemon Bars, oh yeah you read that right! Only 2 simple ingredients to make these melt in your mouth le

  • 1 box angel food cake mix ( I use Betty Crocker)
  • 2 cans (21 ounces each) lemon pie filling, I used Comstock pie filling
  • Powdered sugar
  • .
4.3/5 (84 Votes)

By

Says serves 12 but for me it's more like six

  • Sweet Potatoes 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Topping
  • 2 cups mini marshmallows
  • 1/2 cup flour
  • 4 tablespoons butter unsalted butter
  • 6 tablespoons packed light brown sugar
  • 1/4 cup old fashioned rolled oats
  • 1/4 teaspoon ground cinnamon
3.7/5 (623 Votes)

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In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs

  • 1/3 cup melted butter
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1/2 cup chopped walnuts optional
  • 1 cup fresh or frozen blueberries
  • GLAZE
  • 2 tablespoons lemon juice
  • 1 tablespoon butter melted
  • 1 cup confectioners sugar
4.6/5 (52 Votes)

By

Peel and slices potatoes thin, add salt and pepper, butter

  • 4-6 Potatoes,1 tbs butter, salt and pepper,and 8-10 slices of cheese.
4.4/5 (65 Votes)

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In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne

  • 1/2 cup flour
  • 1 tsp kosher salt, plus more for sprinkling
  • 3/4 tsp baking powder
  • 1/2 tsp cumin
  • 1/4 tsp sugar
  • 1/8 tsp cayenne pepper [optional]
  • 1 large egg
  • 1/4 cup milk
  • 1 T unsalted butter, melted
  • 1-1/2 cups can or frozen corn, thawed if frozen [I think it could do with MORE corn, so try adding 2 cups]
  • 1/4 cup finely chopped scallions
  • Canola or vegetable oil
4.4/5 (71 Votes)

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The angel food cake in this recipe keeps this cheesecake on the lighter side but it is still absolutely delicious

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 prepared angel food cake
  • 8 ounces whipped topping
  • 2 cans blueberry pie filling
4.3/5 (74 Votes)

By

Follow above directions

  • PIE CRUST:
  • 2 Cup Flour
  • 1/2 Cup Oil (more if dry)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 5 T. Cold Milk
  • With a fork stir into a ball.
  • Roll out between waxed paper.
  • Put in sprayed pie plate. Bake at 350' for 15-20 mins
  • LEMON PUDDING:
  • Lemon pudding / cook and serve (Sm box) (can use Lg box, follow directions)
  • 1/2 C Sugar
  • 2 egg yolks, beaten
  • 2 1/4 C Water
  • Make as directed on package
  • Set aside and pour into crust once baked.
  • MERINGUE:
  • Boil until clear and thick:
  • 1 T. Corn Starch
  • 6 T. Sugar
  • 1/2 Cup Water
  • 3 Egg Whites (Beat on high, whites to foam)
  • Then pour hot mixture into egg whites and beat for 4 mins or until stiff peaks. Spread on pie and make peaks with spatula.
  • Bake at 400-425 degrees until brown peaks
  • Cool and eat
4.5/5 (62 Votes)

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This Banana Cream Cheesecake is amazing! Family and friends favorite, you have to try this!

  • FILLING:
  • 1 3/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 package cream cheese, softened
  • 1/2 cup sugar
  • 1 package frozen whipped topping, thawed
  • 4 medium bananas, sliced
  • 1 3/4 cup milk
  • 1 package instant banana pudding mix
4.3/5 (84 Votes)

By

This cake is light and delicious

  • Cake:
  • 1/2 cup butter , softened 125 mL (I used canola oil)
  • 1 cup sugar 250 mL
  • 2 eggs 2
  • 1 1/2 cups ROBIN HOOD® All Purpose Flour 375 mL
  • (I used 1 tsp baking soda)
  • 1 tsp baking powder 5 mL (will use 1/2 tsp baking powder)
  • 1/4 tsp salt 1 mL
  • 1/2 cup milk 125 mL
  • 1/4 cup poppy seeds 50 mL
  • 1 tbsp lemon zest 15 mL (I used lemon zest from 1 lemon)
  • (I added lemon juice from 1 lemon)
  • Icing Glaze:
  • 1 cup icing sugar 250 mL
  • 3 tbsp milk 45 mL
  • Lemon Glaze:
  • 1 cup icing sugar 250 mL
  • 3 tbsp lemon juice 45 mL
  • Zest of 1/2 lemon (I added this)
4.7/5 (44 Votes)

By

This recipe is perfect to make some old fashion potato salad

  • 5 pounds small Russet potatoes
  • 6 large eggs, hard-boiled & peeled and diced (toss 3 of the yellows, use 3 or mash and stir)
  • 4 celery stalks, fresh chopped
  • 1 jar (4-ounces) diced pimentos, drained
  • 1 cup diced sweet midget pickles
  • 2 heaping tablespoons pickle relish
  • 1 1/2 cup Miracle Whip or Mayo preference
  • 1/4 cup prepared French’s yellow mustard
  • Heaping 1/2 cup chopped red onion
  • Heaping 1/2 cup chopped green bell pepper, optional
  • 1/4 cup chopped parsley, optional
  • Finely ground kosher salt and ground black pepper to taste
  • Smoked hot paprika for garnish
4.4/5 (67 Votes)

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In a medium bowl, beat eggs with a fork to combine

  • Vanilla Pastry Cream (recipe below)
  • Bananas (I used two bananas for 6 small dessert servings)
  • Good quality caramel sauce, or dulce de leche.
  • Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
  • Graham Cracker crumble (recipe below)
  • Vanilla Pastry Cream
  • 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 eggs
  • 2 Tablespoons butter
  • 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)
4.3/5 (75 Votes)

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You'll love the extra flavor of these potatoes baked with easy-to-find packaged seasonings

  • 6 medium Russet baking potatoes
  • 2 tablespoons canola oil
  • 1 packet Shake n Bake Chicken Flavor
  • 1 packet Hidden Valley Dry Ranch Mix
  • Non-stick cooking spray
4.5/5 (66 Votes)

Any burning questions? Our chefs answer!

Shakin' Ranch Potatoes Two Ingredient Lemon Bars