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Lemon-Blueberry Cake Preheat oven to 350°F

  • Lemon Mascarpone Frosting:
  • Lemon-Blueberry Cake
  • 2 cups plus 6 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups fresh blueberries
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs
  • Lemon Curd
  • 1/2 cup unsalted butter
  • 1/2 cup lemon juice
  • zest of one large lemon ( I used 2)
  • 3/4 cup granulated sugar
  • 1 teaspoon cornstarch
  • pinch of salt
  • 6 large egg yolks
  • 1 pound mascarpone cheese
  • 2/3 cup lemon curd
  • 2 cups heavy cream
  • 7 Tb sugar
4.3/5 (43 Votes)

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This recipe for broccoli salad is very versatile

  • Broccoli florets, about 4 cups
  • 1 cup mayonnaise
  • 2 tablespoons Japanese rice vinegar
  • 1/4 cup sugar
  • 3/4 cup red onion, diced
  • 4 to 6 bacon strips, cooked crips and crumbled
  • 1 cup dried cranberries
  • 1 cup sliced almonds
4.5/5 (29 Votes)

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Preheat oven to 350 F. Butter and flour three 8 or 9-inch round cake pans, or line with parchment paper

  • Frosting:
  • 1 box Butter Recipe yellow cake mix (Duncan Hines recommended)
  • 1/3 cup vegetable or canola oil
  • 3 large eggs
  • 1 (11 or 15 oz) can mandarin oranges, undrained
  • 1/2 teaspoon orange extract, optional
  • 1 large box vanilla instant pudding mix
  • 1 (20 oz) can crushed pineapple (in juice), undrained
  • 1 (12 oz) container Cool Whip
  • 2-3 mandarin oranges for garnish, if desired
4.3/5 (41 Votes)

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So easy to do and very tasty

  • 1 level Teaspoon of Wholegrain Mustard & 1 level Tablespoon of Runny Honey
4/5 (85 Votes)

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In a bowl, mix together, marshmallows, yogurt, Cool Whip, pudding and pie filling mix

  • 1 bag of miniature marshmallows
  • 16 ounces vanilla yogurt (2 cups)
  • 1 regular size tub Cool Whip, thawed
  • 1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix (just add in and mix with rest of ingredients…do not actually make the mix)
  • 1-2 containers sliced strawberries
  • 3-4 sliced bananas
4/5 (105 Votes)

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Switch up Taco Tuesday with this Taco Pasta Salad! Taco meat mixed with pasta and all of your favorite taco toppin

  • 1 (16-ounce) package spiral pasta
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 2 cups shredded cheddar cheese, about 8 ounces
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • 2 (2 1/4-ounce) cans sliced ripe olives, drained
  • 1 (16-ounce) bottle Catalina or Western salad dressing
  • 1 head lettuce, shredded
4.1/5 (51 Votes)

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Pretty in pink, this sweet and sassy drink is perfect for a summer time brunch

  • 1 bottle pink moscato
  • 6 cups lemonade
  • 1/4 cup of strawberry vodka
  • You can use frozen strawberry slices instead of ice cubes
4.2/5 (48 Votes)

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Preheat oven to 350 degrees and lightly grease a 9x13 baking dish

  • 1 (18 oz) package angel food cake mix
  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons pumpkin spice (more or less to taste)
  • 1 cup water
4.5/5 (26 Votes)

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1. Preheat oven to 350 degrees F

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest (see Note)
  • 1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1/2 cup fresh or frozen blueberries
  • Glaze
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
4.2/5 (47 Votes)

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This brunch recipe gets major points for presentation, but it's the buttery, cheesy, bacon-y goodness that will kee...

  • 4 slices bacon cut in half crosswise
  • 1/3 cup and 1 tablespoon milk
  • 4 eggs, slightly beaten
  • salt and pepper to taste
  • 1/4 cup red pepper, chopped
  • 1 can Pillsbury Original Crescent Rolls
  • 1 cup Mexican cheese blend, shredded
  • fresh cilantro, chopped, to taste
  • 1 cup Old El Paso Thick N' Chunky Salsa
4.4/5 (25 Votes)

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I used a 6 quart oval crockpot for these pork chops

  • 3 to 5 pounds boneless pork chops, thick cut 1"- 1 1/2"
  • 1/2 cup light brown sugar, packed
  • 1/2 cup ketchup
  • 1/4 cup low sodium soy sauce
  • 1 to 3 tablespoons red chile paste, I used Gourmet Garden
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup corn starch
4.4/5 (40 Votes)

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In a small bowl, combine the cracker crumbs, sugar and butter

  • FILLING:
  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling
4.5/5 (24 Votes)

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