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Fabulous Recipes

Fabulous Recipes

  • 52 Pins

Greek Salad Recipe : Ina Garten : Food Network

Pineapple Sweet Tea Recipe : Trisha Yearwood : Trisha's Southern Kitchen on the Food Network - So cute, she took a boxed lunch out to her hubby, Garth Brooks, while he was working out on their ranch!

Pineapple Sweet Tea Recipe : Trisha Yearwood : Food Network

This is not your average black bean soup. This soup is full of flavor and can be served in numerous ways.

Cuban Black Bean Soup

Salted Caramel Blondies

Salted Caramel Chocolate Chip Blondies | My Baking Addiction

Two Minute Hawaiian Pie |

Waffle Iron Chocolate Chip Cookies

Peanut Butter Chocolate Dessert

A classic no bake cookie with coconut and made into no bake cookie bars

Scarecrow Treats (revised!)

Double-Mocha Layer Cake recipe

No bake chocolate cheesecake squares are simple and delicious and great for feeding a crowd.

Taco Bites Taco Bites (or Tiny Tacos)

Easy Coconut Cream Pie

Cold Fudge Cake |

Grands Biscuit Donuts Recipe | Just A Pinch Recipes

Breakfast Potatoes

Creamy Tomato Soup | <a href='' target='_blank' rel='nofollow'></a>

Savory Parmesan Bites recipe

25 Decadent Ways to Enjoy Hot Chocolate

Tuxedo Cake recipe

Rachael Ray: 5 Minute Fudge Wreath

Potato Skillet

1 box Betty Crocker® SuperMoist® French vanilla cake mix 1 cup water 1/3 cup butter, softened 3 eggs 1 cup prepared vanilla pudding 1 cup semisweet chocolate chips (6 oz) 3/4 cup whipping cream Sign Up Log In Recipe Box Grocery List Boston Cream Bites Prep: 15 Min Total: 40 Min Makes: 48 Enlarge Image EMAIL SAVE RECIPE GROCERY LIST Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe for Boston Cream Bites. Teeny vanilla cupcakes become bite-sized Boston Cream Pies in this easy, eye-catching recipe! Learn to make this recipe with our how-to article. Ingredients Directions 1. Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups. 2. In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups. 3. Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack. 4. Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes. 5. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Homemade Potato Chips |