Ok, so I'm addicted to making pumpkin cookies, I just had to try these. Thanks to Tricia and Lisa, I made these tasty and simple pumpkin cookies and added a few
Note on the biscuits: I used Pillsbury biscuits for this recipe. One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out...
Chicken, bacon, lettuce and tomato come together for a deli fave translated into a melty, hot pizza. Get all the flavors of a delicious club sandwich in every bite.
These margaritas will certainly liven up your weekend, both refreshing and delicious. They are super simple to make, the only catch being, you need fresh limes, it really makes a difference. Make t...
What's better than layer upon layer of creamy, chocolaty, peanut buttery heaven? You get all that here, plus more warm chocolate and PB drizzled on top.
A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
A banana cream pie with a twist: an almond crust, with a thin layer of dark chocolate, a single layer of fresh sliced bananas, and a sweetened condensed milk custard. This is a nearly no-bake pie. The only time you have to turn on the oven is to bake the crust for 12 to 14 minutes.
I use this recipe when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! This makes quite a bit, but can be refrigerated quite easily. And yes, I sometimes use half crisco/half butter. This recipe is SWEET. Super sweet.
