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One cup butter, two cups sugar, 3 cups flour, and four eggs are the main ingredients in this classic yellow layer cake.
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I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
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This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
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An easy cake that starts with a mix and is topped with a strawberry glaze.
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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.
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This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
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Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat.
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A creamy onion, cheddar and sour cream sauce is poured over green beans and then topped with bread stuffing mix in this baked accompaniment to meat or poultry.
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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
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A lovely pecan meringue nest forms the crust for this pie, which is filled with chocolate whipped cream. Top with sliced strawberries, raspberries, or simply cover the pie with chocolate shavings.