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I grew up loving all the "meal helper' products that were first introduced in the 70's. And after college when I was responsible for making my own meals...
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This glaze is made in two batches, to prevent it from drying out.
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Using a water roux--a paste of hot water and flour that rests overnight--helps this white yeast-risen bread retain moisture, and creates a fluffy, soft loaf. It's a technique used in China and Japan for a long time, and it gives the bread a silky texture.
Ingredients: water, sugar, butter, flour, yeast, milk, salt, egg
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Delicious, moist chilled dessert with rum, coconut and whipped frosting.
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Refrigerated pie crust and frozen mixed vegetables make this ultimate comfort food a snap to put together, so you can enjoy pot pie any night of the week.
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For this wonderful trifle, chocolate cake is cubed and doused with coffee liqueur, and then it's covered with chocolate pudding, crumbled candy bars and whipped topping.
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Get ready for next-level pigs in a blanket.
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The Brazilian version of carrot cake is made as a sheet cake with plenty of grated carrots, and topped with a chocolate icing.
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Strongly brewed coffee is drizzled over layers of vanilla flavored wafers and creamy vanilla pudding in this quick and easy version of the classic Italian dessert.
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It's a whole new kind of party trick: Down the drink, eat the cup.
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My friend Pat Zelle, a great instinctive cook, brushes lightly smashed whole boiled potatoes with a vinaigrette, then grills them until crunchy for a great alternative to plain roast potatoes.
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This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.