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LEMON ICE-BOX CAKE

LEMON ICE-BOX CAKE

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Cake: Preheat oven to 350 degrees

  • 1 package lemon cake mix
  • 1 cup water
  • 4 eggs
  • 1/2 cup oil
  • 2 (14 ounce)cans Eagle Brand
  • 4 tablespoons fresh lemon juice
  • 1 (8 ounce) container Cool Whip
0/5 (0 Votes)

ANYTIME SUGAR COOKIES

ANYTIME SUGAR COOKIES

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1.Preheat oven to 350°. 2

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • dash of salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar, divided
  • 1/2 cup confectioners sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
4/5 (9 Votes)

ORANGE CREAMSICLE DESSERT BARS

ORANGE CREAMSICLE DESSERT BARS

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1.Mix graham cracker crumbs, butter, and sugar; press onto bottom of an 8-inch square pan

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/2 cup orange juice
  • 1 (3 oz.) package Jell-O Orange Flavor Gelatin
  • 1 (8 oz.) package cream cheese, softened, divided
  • 1 tub (8 oz.) thawed Cool Whip, divided
  • 1/2 cup cold milk
  • 1 (3.4 oz.) package Jell-O instant vanilla pudding
  • 2 teaspoons orange zest
4.2/5 (38 Votes)

PUMPKIN WALNUT COOKIES

PUMPKIN WALNUT COOKIES

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Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl

  • Cookies:
  • 1 1 1 cup butter, softened
  • 2/3 2/3 2/3 cup firmly packed brown sugar
  • 1/3 1/3 1/3 cup sugar
  • 1 1 1 cup canned pumpkin
  • 1 1 1 egg
  • 1 1 1 teaspoon vanilla
  • 2 2 2 cups all-purpose flour
  • 1 1/2 1 1/2 1/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1 1 1 teaspoon baking powder
  • 1 1 1 teaspoon baking soda
  • 1/8 1/8 1/8 teaspoon salt
  • 1 1 1 cup chopped walnuts
  • Frosting:
  • 2 2 2 cups powdered sugar
  • 1/4 1/4 1/4 cup butter, softened
  • 1 1 package 1 (3-ounce) package cream cheese, softened
  • 1 1 1 teaspoon vanilla
  • 1/4 1/4 1/4 teaspoon pumpkin pie spice or ground cinnamon
  • Walnut pieces, if desired
  • 2 8-10 rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
  • Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
4.5/5 (15 Votes)

Peanut Butter TX Sheet Cake

Peanut Butter TX Sheet Cake

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Sift together flour, sugar, salt and baking soda in a large bowl; set aside

  • Peanut Butter Icing:
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1/8 t. salt
  • 1 t. baking soda
  • 1 c. butter
  • 1 c. water
  • 1/4 c. creamy peanut butter
  • 2 eggs, beaten
  • 1 t. vanilla extract
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1/4 c. creamy peanut butter
  • 1/3 c. plus 1 T. milk
  • 16-oz. pkg. powdered sugar
  • 1 t. vanilla extract
4.5/5 (22 Votes)

German Tater Tots Salad

German Tater Tots Salad

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1..Bake Tater Tots® according to package directions until very crisp

  • 16 Ounces Ore-Ida® Tater Tots
  • 1 Pound Bacon
  • 3 Cups Red Cabbage Shredded
  • 1 Red Onion
  • 1 Apple Cored, diced
  • 1/3 Cup Red Wine Vinegar
  • 1 Tablespoon Sugar
4.8/5 (6 Votes)

BANANA-PINEAPPLE CREAM SQUARES

BANANA-PINEAPPLE CREAM SQUARES

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Heat oven to 350 degrees. Mix flour, margarine, sugar and pecans

  • 1 cup flour
  • 1 stick margarine, melted
  • 1/4 cup sugar
  • 1/2 cup pecans
  • 1 package (4-serving size) vanilla instant pudding and pie filling mix
  • 1 3/4 cups milk
  • 1/2 cup crushed pineapple, drained
  • 1 (8 ounce) Cool Whip
  • 1/2 cup toasted shredded coconut
4.5/5 (22 Votes)

Caramel-Pecan Snappers

Caramel-Pecan Snappers

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STEP 1 Heat oven to 350°F

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 3/4 cups Gold Medal® all-purpose flour
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • Dash of salt
  • 3/4 cup chopped pecans
  • 36 caramels, unwrapped
  • 2 tablespoons milk
  • 1 cup semisweet or milk chocolate chips (6 oz), melted, cooled
4.4/5 (16 Votes)

Green Chile Cheese Spread

Green Chile Cheese Spread

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COMBINE cream cheese and sour cream in medium bowl

  • 4 ozs. cream cheese, softened
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 3 tbls. sliced green onion
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
4.5/5 (12 Votes)

Mango Bread

Mango Bread

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1.HEAT oven to 350ºF. Spray two 9 x 5-inch loaf pans with no-stick cooking spray

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 cup Crisco® Pure Canola Oil
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups fresh ripe mango, peeled and diced
  • 3/4 cup golden raisins
  • 3/4 cup macadamia nuts, chopped
  • 1/2 cup coconut
4.3/5 (6 Votes)