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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, bon bon, Borden, breakfast, brown sugar, butter, Campbell’s soups, casserole, Chiquita, chocolate, chocolate sweets, Clabber Girl, coconut, coconut oil, College Inn, Condensed Milk, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dark chocolate, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, walnuts, Wesson vegetable oil, whipped topping

That rich, dark chocolate is holding a dreamy sweet secret inside! The buttery coconut filling will just melt in your mouth. Be careful – after that first one you won’t be able to stop! These coconut bon bon’s are really decadent. I opted to use shortening in mine but for a slightly healthier alternative you can use coconut oil. I figured if I was eating bon bon’s I may as well go for the gusto! I also doubled this recipe because they keep really well, and you can never have too many bon bon’s, right?

These will also make a great present for someone who appreciates handmade sweets. Just wrap them up in a pretty box and people will think you stopped by La Chocolaterie for these!

I would be overjoyed to receive a box of chocolates like these for my birthday or a holiday. So much yumminess in one little box would certainly be the highlight of my day 🙂

Original Recipe coolhomerecipes

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Quick Tip: Store in the fridge, in a tightly sealed container.

This Might Be The Easiest And Tastiest Cake You Will Make!

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pineapple cherry dump cake, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

By definition, a dump cake is the easiest cake to make because all you do is dump the ingredients in! But it is not just out of convenience that dump cakes are like that. By not mixing all the ingredients up you get some really delicious texture and flavor combinations. It comes out almost cobbler-like, with some doughy sections and some just filling sections. I really enjoy them – and the fact that they are so easy to make doesn’t hurt either!

This particular recipe went straight to my collection of the best, fast and easy cakes ever. I love the combination of cherry and pineapple, although I probably wouldn’t have thought of it myself! This turned out extra delicious.

When it comes to dump cakes you really can’t go wrong. They are seriously easy to make and they taste great. Plus, they are super versatile as you can make them with just about anything.

Original recipe debbiedoos

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Quick Tip: Don’t try to take this cake out of the pan upside down. Instead, scoop out straight from the pan.

This Silky Smooth Pie Will Have You Begging For More!

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter silk pie, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Is it just me or does anyone else think fall is the perfect time to make tasty pies? It doesn’t really matter what kind – meat pies, veggie pies or the sweet kind like this lovely treasure here. I am a sucker for pies, and I am a sucker for cream cheese and peanut butter, so this recipe really has my number! My whole family loved this pie, and they are already asking me to make it again. Now, I can’t let them down, can I? This peanut butter silk pie is absolutely brilliant for holidays or a potluck.

But to be honest with you, I would rather make one just for myself, hide it in a dark corner where no-one else can find it, and secretly have a big slice with my coffee every day.

Now, you and I both know that I cannot do that because my blood sugar would skyrocket and my pant size would expand exponentially LOL Don’t get me wrong, I LOVE this pie but I also don’t want to transfom into Big Bertha, either.

Original Recipe kristinaknight

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Quick Tip: You can use any chocolate instead of the milk chocolate mentioned in the ingredients.

When You See This Classic Filled With Cream Cheese You Will Have To Try It!

all-purpose flour, Argo baking soda, Argo cornstarch, baking powder, baking soda, bananas, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, Clabber Girl baking powder, College Inn, cooking, cookware, Cool Whip, cream cheese, cream chesse stuffed banana bread, crock pot, Daisy sour cream, dessert, dinner, Dole, Domino light brown sugar, domino sugar, eat, egg, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, Golden Barrel coconut oil, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, McCormick vanilla extract, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It’s Impossible To Have Just One Slice…

What’s your favorite hurry-up ingredient? You know what I mean by that? It’s one of those ingredients that have been standing there for a while and are getting ripe or not-so-fresh-anymore, and you need to hurry up and make something of them before they go bad! My favorite hurry-ups are definitely bananas. I almost want them to go too ripe because I absolutely love banana bread! My Grandma used to make it and my mother made it. We had all kinds of variations. I have done walnut, pecan, almond or nut free.

We have tried Christmas spices, more bananas and less bananas, many variations – you get the picture. But this recipe takes it to the next level – the cream cheese filling is really to die for. I mean, seriously, who doesn’t enjoy cream cheese? To me, this very simple ingredient adds so much pizzazz to any recipe.

I could add cream cheese to just about anything LOL You are going to LOVE this dessert and you are going to want to share this recipe with your family and friends, guaranteed!

Original Recipe averiecooks

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Quick Tip: Try serving with chocolate sauce!

Fresh Summery Southern Classic Dessert That You Have To Try!

13 June 2015

apple, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blackberry, Bob's Red Mill, Borden, breakfast, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, upside down cake, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I can remember my Grandmother in Mississippi making a pineapple upside down cake at least once a week when I was down there visiting. It’s one of my fondest childhood memories and I can clearly remember the taste of that delicious cake. When I ran into this recipe, it reminded me of those times and I just had to try it. I’m so glad I did! I was always a fan of how moist the upside down cakes are, and this one is no exception. It is unique because it uses apples and blackberries instead of pineapple, and it also calls for real honey, which I think gives it the real homemade flavor.

I think this will go in your recipe box after you try it – it definitely went to mine. I can hardly wait to make this again! I know exactly when I am going to make this delicious southern dessert and it will be for my church’s monthly potluck supper. I just everyone there will absolutely love this concoction of sweetness. I cannot wait to see my friends and family’s faces when they eat this dessert. Enjoy!

Original recipe myrecipes

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Quick Tip: If apples and blackberries are not your thing, you can use pineapples or even peach slices.

That Molten Chocolate Will Make You Drool!

13 June 2015