See this at: slashfood.com| Added on 05/22/09

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See this at: fredflare.com| Added on 07/25/09

item#HO1998 Nothing’s worse than losing your fave recipes! Write and save those culinary secrets with this stylish recipe journal! 3-ring binder has ten tab dividers and color-coded stickers. 20 plastic sheets protect 4x6 index cards! Gourmet gals... See more

item#HO1998 Nothing’s worse than losing your fave recipes! Write and save those culinary secrets with this stylish recipe journal! 3-ring binder has ten tab dividers and color-coded stickers. 20 plastic sheets protect 4x6 index cards! Gourmet gals know what’s up!! Approx. 8.25”x9.25” Click here for our new fred blog. See less

Highlights: $24

See this at: nickjr.com| Added on 06/16/09

Step 4 When the margarine is melted, add the marshmallows to the pot all at once. Let the marshmallows melt, stirring occasionally with a wooden spoon until they are completely mixed with the margarine. (Parents may want to do this part.) Remove the... See more

Step 4 When the margarine is melted, add the marshmallows to the pot all at once. Let the marshmallows melt, stirring occasionally with a wooden spoon until they are completely mixed with the margarine. (Parents may want to do this part.) Remove the pan from the heat. See less

See this at: nickjr.com| Added on 06/16/09

Step 4 When the margarine is melted, add the marshmallows to the pot all at once. Let the marshmallows melt, stirring occasionally with a wooden spoon until they are completely mixed with the margarine. (Parents may want to do this part.) Remove the... See more

Step 4 When the margarine is melted, add the marshmallows to the pot all at once. Let the marshmallows melt, stirring occasionally with a wooden spoon until they are completely mixed with the margarine. (Parents may want to do this part.) Remove the pan from the heat. See less

See this at: verybestbaking.com| Added on 06/16/09

Directions: LINE 9-inch-square baking pan with foil. COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling...

See this at: steamykitchen.com| Added on 06/17/09

Do you know what I call smart? Taking something from "works awesome" (No-Knead Bread) to the level of "KICK-ASS." Which is exactly what authors of the...

See this at: kraftfoods.com| Added on 06/17/09

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of...

See this at: verybestbaking.com| Added on 06/17/09

Directions: PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan. COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and...

See this at: foodnetwork.com| Added on 06/16/09

These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch. Dough: 1/2 cup water 1/2 cup whole milk 2 1/4...

See this at: eatingwell.com| Added on 06/16/09

Italian for "pick me up," tiramisu could be considered an Italian trifle. It consists of layers of coffee-and-brandy-soaked ladyfingers and a rich...

See this at: marthastewart.com| Added on 06/16/09

Makes 24 * 2 3/4 cups all-purpose flour, plus more for dusting * 1/2 cup cocoa powder * 2 1/2 teaspoons baking powder * 1/4 teaspoon salt * 12...

See this at: epicurious.com| Added on 06/16/09

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes. Meanwhile,...

See this at: kraftfoods.com| Added on 06/16/09

Melt chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of foil extending over...

See this at: thekitchn.com| Added on 06/16/09

1/4 cup popcorn kernels Vegetable oil Fine salt 1/2 cup honey 1/3 cup sugar 1/2 cup peanut butter (should be free of added sugar) 1/2 teaspoon vanilla...

See this at: foodnetwork.com| Added on 06/16/09

3 ounces popped popcorn, approximately 3 quarts 1 cup salted peanuts 4 ounces unsalted butter 16 ounces dark brown sugar, approximately 2 cups 1/4 cup...

See this at: find.myrecipes.com| Added on 06/16/09

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil). Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a... See more

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil). Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk. Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping. See less

See this at: pinchmysalt.com| Added on 06/16/09

Wow, it’s been a while hasn’t it? Well here’s a really good recipe to help us get back into the swing of things! I had planned on creating lots of new...

See this at: kraftfoods.com| Added on 06/17/09

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside. MELT butter in large microwaveable bowl on HIGH 45 sec....

See this at: hostesswiththemostes...| Added on 06/16/09

To make the crust: Preheat the oven to 325°F. Combine the flour and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle...

Highlights: lemony deliciousness in a square...or diamond depending on how you look at it

See this at: hersheys.com| Added on 06/16/09

Instructions: 1. Heat oven to 350° F. Grease 13x9x2-inch baking pan. 2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until top springs back when touched... See more

Instructions: 1. Heat oven to 350° F. Grease 13x9x2-inch baking pan. 2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings. MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth. CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove... See less

See this at: bhg.com| Added on 06/16/09

1. Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds...

See this at: find.myrecipes.com| Added on 06/16/09

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up... See more

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze. See less

See this at: pillsbury.com| Added on 06/17/09

1 . In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in...

See this at: jif.com| Added on 06/17/09

Directions: | 1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a... See more

Directions: | 1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. | 2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers. | 3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve. Yield: 1 pie (6-8 servings) | Print Recipe | Add to My... See less

See this at: hersheys.com| Added on 06/16/09

Instructions: 1. Butter 9-inch pie plate. 2. Place syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl; set aside. Add cereal to... See more

Instructions: 1. Butter 9-inch pie plate. 2. Place syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly. 3. Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread one-half of ice cream into crust; spoon chocolate sauce over layer. Top with scoops of remaining ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving. 8 servings. VARIATION: COCONUT-CEREAL CRUST: Decrease cereal to 1-3/4 cups; add 1/2 cup MOUNDS Sweetened Coconut Flakes. See less

See this at: tasteofhome.com| Added on 06/16/09

In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated...

See this at: teamsugar.com| Added on 06/17/09

EDIT: It would appear that my little cupcake madness has been popping up all over the net! That being said, there are comments and emails GALORE about them, 99% positive and the rest questions and critiques. So here is my Edit. PLEASE READ BEFORE... See more

EDIT: It would appear that my little cupcake madness has been popping up all over the net! That being said, there are comments and emails GALORE about them, 99% positive and the rest questions and critiques. So here is my Edit. PLEASE READ BEFORE BAKING: 1. USE LINERS! Yes I know that I don't have them in the photo... but I haven't had a chance to take a new photo. Use foil liners. And no, do not take the liners off. 2. If you can find root beer extract, more power to you, you can replace the vanilla extract with it. I prefer not to include things in recipes that you can't buy at a regular grocery store, as it bugs the heck out of me when I want to try a recipe, but have to order half the ingredients. I bought all the ingredients for these at one store, in one trip. 3. The glaze. Many critics say that its sticky. One person called it tasteless. A) Pour on the glaze while the cupcakes are still slightly warm like I say, it will soak in a bit, and some of the moisture will be taken out... See less

See this at: allrecipes.com| Added on 06/16/09

* Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. * In a large bowl, beat the butter...

See this at: godiva.com| Added on 06/16/09

Chocolate Truffle Filling: 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup plus 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Chocolate Muffins: 1 cup all-purpose flour 1/2 cup alkalized unsweetened cocoa powder 2... See more

Chocolate Truffle Filling: 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup plus 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Chocolate Muffins: 1 cup all-purpose flour 1/2 cup alkalized unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plus 2 tablespoons sour cream, at room temperature 1 large egg, lightly beaten, at room temperature 6 tablespoons unsalted butter, melted and cooled 2/3 cup granulated sugar Make filling: * Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm. * Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze... See less

See this at: bakespace.com| Added on 06/16/09

* Preheat oven to 375 degrees. Line muffin trays (stoneware preferred) with paper liners or arrange foil liners on a cookie sheet. * Heat soy on a...