Layer this recipe in a clear bowl so that you can see the layers. The jam and gelatin powder can be adjusted to your favorite flavors.
1 box of French Vanilla cake mix
2 boxes raspberry jello powder
1 jar raspberry jam
1 can custard powder
1 tbsp sugar
Mix cake mix according to instructions on the box. Bake in a parchment lined rectangular pan according to manufacturer’s instructions. Remove from oven and cool before proceeding with recipe. Continue reading Easy Trifle→
Christmas is the one time of year that my family always baked several kinds of cookies for guests over the holiday season. Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favorites.
This is probably my most favorite cookie. The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie.
I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same. If you absolutely hate white chocolate replace it with dark chocolate. The bitter chocolate pares well with the cranberries.
This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious. You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze any leftovers.
Add cooked noodles to peppers, mushrooms, ground round, onions, tomatoes and veggie stock. Add salt and pepper to taste. Top with grated cheddar cheese and bread crumbs. Cook at 350 degrees Fahrenheit until cheese bubbles and peppers are cooked through.
Mix wet ingredients into dry ingredients just until incorporated. Spread in a greased glass pan. Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture. Cool and cut into Cookie Bars