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Just THREE ingredients to the best chocolate bars you will ever eat. Could it get any better?! I will make these!
{{Another pinner said..}} Pecan Pie Cake - Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and you'll experience a party in your mouth.
Brownie-Bottom Coconut Chocolate Cream Cake > Willow Bird Baking
Eclair Cake! EXTREMELY easy and delicious! One of my family's favorite desserts!
Mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. Use as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like a chocolate trifle, a hot chocolate topping, a tasty filling in crepes, or on waffles along with some fruit.
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Pineapple Angel Food Cake...low cal and delish! 1 angel food mix plus only 1 can of crushed pineapple with the juice. hmmm
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Hummingbird Cake - I tasted this.. testify to it's amazingness!!
5 likes 19 repins
Best Ever Cream Cheese Cookies from the girl creative
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I love these things!!! If they taste like the one's at the Millyard!
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Snack basket in pantry, this blog has tons of organizational ideas
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Before you make your next cake, browse this collection of frosting recipes. They're spoon-licking good! We've got dark-chocolate ganache, basic buttercream, cream cheese frosting, and more.
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Bailey’s Drizzled Caramel Irish Cream Cake
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Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla Serving Description: 1 bar Servings: 20 Enter desired servings: Container: 9 x 13 baking pan and a mixing bowl Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
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