This is easy and SO good! I made this cheese ball for a baby shower I hosted last fall, and it was a huge hit. I served it with ginger snaps, graham crackers, and vanilla wafers. The ginger snaps were best with it IMO!

If you like for your snack to have the contrast of salty with sweet then this is a good recipe. I love cinnamon sugar so I decided to give this a try and overall I wasn't disappointed. Because microwave temps do vary make sure you keep a close eye on the preztels as they cook so they don't burn.

Love these! They're always a huge hit when I make them, and I myself have trouble not eating them all up. I've always known them as 7 Layer Bars, but whichever name you prefer, they're GOOD! I use real butter, but in a recipe like this it doesn't matter, and because of allergies and just a personal preference I use pecans, not walnuts.

Love these! They're always a huge hit when I make them, and I myself have trouble not eating them all up. I've always known them as 7 Layer Bars, but whichever name you prefer, they're GOOD! I use real butter, but in a recipe like this it doesn't matter, and because of allergies and just a personal preference I use pecans, not walnuts.

I've always called this Toad In A Hole, but either way it's yummy and super easy. It's not something I make often, and it's always sorta been a non-recipe in my mind it's so easy.

I did not get this recipe from AR, but as a baker and cake decorator I have been using it for years. Royal icing works great for decorating sugar cookies and making flowers and other decorations for cakes. The idea of using uncooked egg whites makes me nervous, so I've always stuck with using meringue powder for my Royal Icing, and see no need to stray from what works in this case. It is very important when decorating with and making Royal Icing that you make sure all your equipment and utensils are grease free, otherwise the icing may not harden.

I vary the recipe a bit, but as a cake decorator this is my go-to frosting recipe. I substitute water for the milk and vanilla extract for the almond extract. The vanilla extract is just a taste preference, and I sub the water for milk because with decorated/celebration cakes they are often left at room temp. to be displayed so I would rather just worry about there being even a little bit of dairy, which should be refrigerated. I first cream together my shortening and liquid ingredients until well combined and smooth before adding the confectioners sugar, which I add gradually - one cup at a time. Once I have all the confectioners sugar added I check the consistency and add more water if necessary.

I chose this recipe because I wanted more of a restaurant style cooked apples, and was not disappointed. The reason I'm not giving this the full 5 stars is because I had to double the amount of sugar and cinnamon. My apples did seem a little overly tart though, so the need for more sugar may have had more to do with the apples than the recipe. Loved them!

I found this same basic recipe elsewhere and have made it several times and really enjoyed it. Instead of 2 egg whites I used 1 beaten egg and that also worked fine. Also, I baked mine on parchment paper, which saved me the clean up of the cookie sheet and I didn't have to worry about sticking. **Note: This recipe also works great with yellow crook-neck squash (summer squash). I usually make this with a combo of both squash and zucchini.

This is my go-to buttercream recipe for cupcakes and cakes, unless I'm decorating, in which case I sub the butter for shortening so that I can work with it and not worry about the "fat" getting to warm to hold its shape. Not sure how much milk I use, I just add gradually until I have the right consistency. And I usually double the recipe, so I have plenty, as I like LOTS of icing!

These are SO good! No Bake Cookies or as we have always called them Boiled Oatmeal Cookies have been a Christmas tradition in my family since before I was born. We all love them, and when I share them with people who haven't had them before they always get rave reviews. They're also great without the cocoa. No changes need to be made other than simply omitting the cocoa. FYI: I've never added salt to mine.

I love making these to give as favors at parties. They're a little time consuming and can be messy, especially if you're still trying to develop your technique like I am. They're great though because you can switch up the recipe and use any flavor cake mix/icing combo you like and decorate them according to your color choices.

Minus the mandarin oranges, and this is my family's traditional Christmas dessert. Since before I was born this has been THE dessert for Christmas dinner. My grandmother would make it every year, then when I became old enough to bake, I took over making it. We used to make it with canned vanilla frosting, but a few years ago I changed to the cool whip frosting, and it's SO good!

This is a true staple when it comes to holiday treats for my family! I have always, always, always used white chocolate candy melts or almond bark instead of white chocolate with shortening and it works great, plus it saves the step of having to add the shortening. I have seriously been making this stuff since I was barely old enough to use the stove, or even the microwave, since that's usually how I melt the white chocolate/almond bark.

If you love s'mores and brownies these are a great dessert. Since they use brownie mix they are also super easy. They're best served warm so the marshmallows are still gooey, like an actual s'mores!

If I'm hosting a party this is always my go-to punch. It's the best punch I've had, it's sweet, but not too sweet because of the tartness of the pineapple juice, and the ginger ale adds the perfect fizziness. Love it!

Overall, this sauce was good. It is super easy, and doesn't use a ton of ingredients which is why I chose this one. I can't say it's that much better than store bought enchilada sauce, but it was good. I was concerned about the amount of chili powder at first, that seemed like alot so I thought maybe it was an error or it was going to be super spicy, but nope, it's right. I had to make this sauce twice because the first time it burned right after I added the chili powder. The second time it came close, but I took it off the heat when I was adding the chili powder though. I'm not counting off for that because I was using a stove I'm not use to, and different stoves/ovens heat differently so that would probably explain the ruined first batch - just watch your heat when adding the chili powder!

I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-purpose flour, which worked just fine and I was generous with the spices as I always am when making gingerbread, sweet potato pie or anything similar. Plus, I used more like 1 cup of pumpkin because 2/3 cup just didn't seem like enough. Also, I opted to use butter instead of shortening because I thought that might make it a little more flavorful. Shortening would probably be fine, but the butter worked out great. I iced them with cream cheese frosting. Yum! I will definitely make these again.

These are terrific, but I've never made them using regular chocolate, I always use white chocolate or almond/vanilla candy coating. And, I've never heard this called this, but I make these every Christmas and they are probably the most raved about item I make! They are highly addictive! I always make extra otherwise we'll run out because people ask for more.

This is easy and so good! I've tried other recipes and this is by far my favorite. It's moist and dense just like I think a chocolate cake should be. Just be warned, the batter is very thin, don't panic, that's how it should be. But be careful not to overfill your pan(s) or you will have a mess in your oven! To this day I still have that issue when making cupcakes.