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LEMON DROP Cake.  Who in this whole wide world doesn't love Lemon Drops? This is super duper yummy! :) Lemon Drop Cake Ingredients: 1 box Lemon Cake Mix (18 Ounce Box) 1-¼ cup Water 3 whole Eggs ⅓ cups Vegetable Oil ¼ cups Fresh Lemon Juice From One Large Lemon 1 cup Powdered Sugar 1 pound Tub Of Lemon Frosting Instructions: Preheat oven to 350F. Make the lemon cake mix as directed on package by adding the water, eggs and vegetable oil. Pour batter into a greased 9×13 inch pan. Bake until a toothpick comes out clean when inserted into center. Normally I like to use 2 round cake pans, and that way I have 2 cute little round cakes, but please feel free to use the 9×13 pan instead. (Just check the bake time specified on the cake mix box for whatever size pan you use). Now, while the cake is baking, take your fresh lemon, and squeeze enough juice to make 1/4 cup. Normally 1 large lemon does the trick, but I always buy 2 just in case. If I have half a lemon left over, I just use it for...

Texas Roadhouse Rolls ~ This is EXACTLY Like Them :) Ingredients: 2 quarts all-purpose flour (7-8 cups) ½ cup warm water 2 tsp salt ½ cup sugar 2 whole eggs 4 tsp active dry yeast 3 Tbsp butter, melted and slightly cooled 2 cups milk, scalded and cooled to lukewarm Directions: Dissolve yeast in warm water with a tsp of sugar; let stand until frothy. Combine yeast mixture, milk, ½ cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs, and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Sh...

Once again I bring to you one of my favorite flavor combinations: Chocolate, Peanut Butter and Oatmeal. I found today’s recipe on a fellow blog and the description and pictures tempted me to the point that I finally caved in and decided to give them a try. I am sure glad I did! I changed up the recipe a bit as reflected in the ingredients and recipe below and in my opinion, they changes were a success. These bars are just wonderful! The crust and topping has a subtle caramel flavor thanks to all that butter and brown sugar (I used dark brown sugar, which intensifies and deepens the caramel flavor). The filling has a nice light peanut butter flavor without being too overpowering or sweet, almost like creamy peanut butter fudge. Peanut Butter Oatmeal Dream Bars Ingredients: 1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped 1 cup Milk Chocolate Chips 1 cup brown sugar (I used Dark brown sugar) 1 teaspoon baking soda 1 1/2 cups flour 2 1/4 cups Quick Cooking oatmeal (NOT in...

There’s no more southern of a dessert than Pecan Pie, but I wanted to make something I could pack easily in lunches. The solution? Pecan Pie Bars. They were quick and easy and almost as good as the real thing. Pecan Pie Bars Crust: Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes. 1 cup of butter 2 cups of flour 1/2 cup of icing sugar Filling: Cream together: 3 eggs 1/2 cup sugar Add: 2 cups of pecans 1 cup light corn syrup a pinch of salt 1 tsp vanilla 1/2 stick of butter (melted) When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

This eye-catching cake is my sister's creation. The white "snowball" look makes it the perfect choice for a holiday celebration White Chocolate Coconut Cake Makes: 12 servings Ingredients: 2 ounces cream cheese, softened 3 egg whites 1 package white cake mix (regular size) 3-1/2 cups flaked coconut, divided 1 cup water 1 can (15 ounces) cream of coconut , divided 1/4 cup sugar 1 can (5 ounces) evaporated milk 2/3 cup vanilla or white chips 1 cup heavy whipping cream, divided 2 teaspoons vanilla extract, divided Directions: In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small saucepan, combine the evaporated milk, chips, c...

Made with a cake mix and canned peaches, I created this recipe out of what I happened to have on hand back in 2010. Peachy Keen Bars Serves 12 Ingredients: 1 pkg dry cake mix-white, yellow or french vanilla 1/3 c butter, room temperature 2 large eggs, divided 29 oz can light peach slices, drained 8 oz cream cheese, room temperature 1/3 c sugar 1 tsp pure vanilla extract Directions: Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches. Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

This moist and dense chocolate cake is topped with a smooth, rich dark chocolate ganache that melts in your mouth. Serve it with sweetened whipped cream and raspberries for a delightful and elegant desert. Flourless Chocolate Cake with Chocolate Glaze Ingredients: Cake: 18 oz SunSpire™ chocolate baking chips, either semi-sweet or bittersweet ¾ cup Hain® Organic Sugar 1 stick plus 1 tablespoon unsalted butter , softened 6 large eggs 1 cup water Ganache: 1 cup heavy whipping cream Sweetened and lightly whipped cream 8 oz SunSpire™ Organic Fair Trade 65% Cacao Bittersweet Baking Chips Directions: Preheat oven to 350 ˚F. Line a 10-inch spring-form pan with parchment paper and set aside. In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir until sugar has melted, simmer for 5 minutes, then remove from heat. Melt butter in a saucepan over medium-low heat, add chocolate and stir until smooth; then add in sugar mixture. Let mixture cool slightly, add in eggs and whisk unti...

I usually end up making too much rice whenever I cook it. I usually make a simple snack of the leftovers by adding some salted butter, or throwing it into Monday night stir-fry when I use up any leftover veggies or whatnot. However, this time I decided to try something different. I wanted to make some rice pudding, but I had no cream or whole milk, and didn't feel like stirring over a pot forever. So I whipped up this simple coconut rice pudding. It uses leftover rice, 2% milk (though whole would be fantastic), and some fresh vanilla because, well, I love vanilla. If you have some coconut flakes, I would highly suggest you garnish with them. Simple and easy, it's a nice little way to use up that extra rice. Vanilla Coconut Rice Pudding Ingredients: 2 cups of whole or 2% milk 1 vanilla bean, insides scraped out 1 1/2 cups of coconut milk pinch of salt 1 1/2 cups of cold cooked rice 1/3 cup of sugar Directions: Combine all the ingredients together in a saucepan and simmer over me...

I'm not a fan of the plain powdered sugar/milk icing that is normally used on cinnamon rolls so I like to make this recipe! Cinnamon Roll Icing Ingredients: 3 tablespoons butter 6 ounces light cream cheese 1/4 teaspoon vanilla 2 -3 tablespoons milk 1 cup powdered sugar Directions: Heat cream cheese and butter in a small microwavable bowl for about 30 seconds *Watch closely*. Once softened, stir to combine. Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well. Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.

This cake is awsome...the most delicious, light, moist cake I have ever made.. :) Revelatory Caramel Cake Servings: Makes one 8-inch layer cake Ingredients: CAKE: 3 cups sifted cake flour 4 teaspoons baking powder 4 large egg whites, at room temperature 2 1/4 teaspoons pure vanilla extract 1 cup whole milk 1 1/2 sticks unsalted butter, cut into tablespoons, softened 1 1/2 cups sugar 3/4 cup heavy cream 3/4 teaspoon salt ICING: 1 1/2 cups whole milk 1/2 cup heavy cream 3 tablespoons light corn syrup 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 3 cups sugar Directions: Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at ...

These thick, chewy, cinnamon-topped Snickerdoodle bars were still soft and delicious the next day. What more could I ask for? Soft Snickerdoodle Brownies Ingredients: 2 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups packed brown sugar 1 cup butter, at room temperature 2 eggs, at room temperature 1 Tablespoon vanilla 2 Tablespoons white sugar 2 teaspoons ground cinnamon Directions: 1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan. 2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended. 4. Spread the batter evenly in the prepared pan. 5. In a small bowl, combine the white sugar and cinnamon. 6. Sprinkle the mixture evenly over the batter in the baking pan. 7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove fr...

Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did. Baked Parmesan Fish Servings 4 Ingredients: 16 ounces fish fillets 1 egg 2 tablespoons milk Breading: 1⁄3 cup parmesan cheese, grated 2 tablespoons flour 1⁄2 teaspoon paprika 1⁄4 teaspoon salt 1⁄8 teaspoon pepper Directions:     Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.     One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.     Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.     Can be served with lemon wedges if desired.

These Taste Just LIke Cheese Cakes, but cut into Very Rich Bars,, Definately Not on Your Diet for Sure. But Great Addition to Mothers day . . you can cut bars to Your Desired Sizes. Enjoy. You could top these with Strawberrier or Fresh Blueberries or Even Chips. . . . and its so good Cheesecake Sugar Cookie Bars Serves: 16 (2") Bars Ingredients: 1/2 c white granulated sugar 1 favorite sugar cookie recipe, or 1 (17.5 oz) pkg sugar cookie mix in a pouch, by betty crocker 2/3 c optional: toffee bits, ( pulverized in a blender or food processor) 1 sm box(4 serving size) french vanilla instant pudding 1 stick    melted butter= 1/2 cup 3 tsp vanilla extract 2 2 eggs + plus 3 yolks 2 pkg (8oz) cream cheese @ room temp. 1/2 c sour cream 2 Tbsp    brn sugar ( packed) Directions: Preheat Oven @ 350 Spray 9 X 13 baking pan with cooking spray In Med. bowl mix, cookie mix Pudding Mix Brn Sugar,& Melted Butter, together. Add; 1 Tsp vanilla, and 1 egg, blend with a s...

Made this today and both my brother and I say "it's a keeper". This was so easy to make. I love the heavy dense texture to this cake. I will for sure be making it again. Very moist and delicious! Do Nothing Cake Servings: 16 Ingredients: 1 teaspoon vanilla 2 cups flour 2 cups sugar 1 teaspoon baking soda 16 ounces crushed pineapple, undrained 2 eggs Icing: 1 cup coconut 1/2 cup butter 1 teaspoon vanilla 1 cup sugar 1 cup nuts 3/4 cup evaporated milk Instructions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40 minutes. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients. Pour over hot cake.

Who would have thought that cinnamon sugar, puffy warm bread and cream cheese filling would blend together in a totally divine delicious way? I always think of cheesecake with fruit or chocolates, never did I think of combining it with flaky golden pastry and sweet cinnamon sugar. Mind. Blown. Mouth. Happy. I love sopapilla and I adore cheesecake so while the combo of the two of them unheard of, it was a must try for me. Using Pillsbury crescent dough made this dessert a snap to throw together and I could hardly wait to get it out of the pan and into my belly. This stuff baking filled my house with cinnamony goodness. I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory! Sopapilla Cheesecake Ingredients: 1/4 cup butter (melted) 2 (8oz) packages cream cheese (softened) 2 cans Pillsbury crescent rolls 1 teaspoon vanilla Cin...

Cookies, good. S'mores, good. S'mores cookies, GENIUS! The concept is simple, but the results are outstanding! They taste better than smores in my opinion. For those of you who prefer the chewy cookie to the crispy cookie, this is for you. Imagine eating a smore, but instead of having a hard, crispy graham cracker on the bottom you have a chewy graham cracker flavored cookie! The bottom and top layers are basically a cookie dough with the addition of graham cracker crumbs. Hershey's bars and marshmallow creme/fluff (the kind you buy in a jar, NOT actual marshmallows) are sandwiched in between. And while we're on the subject, lets talk about marshmallow fluff. What a mess! I had the hardest time getting the marshmallow creme to spread. I ended up with marshmallow webs extending from the spatula, to my fingers, to the sink. (If you have any tips, please send them my way). In the end I worked it out. And the verdict? Well worth it! These s'mores bars are sure to impres...