ademchaoua/GeneralTextCorpus huggingface dataset:
Snickerdoodles
Snickerdoodles are a tasty sugar type of cookie that is rolled into a ball, then dipped in a cinnamon sugar mixture before baking. Did you make these in Home Economics class? I think in the 60’s everyone did. I just realized that the measuring cups in the pic with the cookies were from the same time period too, maybe a little earlier. Who remembers those aluminum measuring cups? It was like the cookie you couldn’t fail at I think. This may be the best Snickerdoodle recipe I have ever made. They are soft with just a touch of chewy and then the cinnamon sugar. My original Snickerdoodle recipe I had called for shortening but I really have switched many of my recipes over to butter when I can. I am really glad I did it here. Are you wondering why this cookie recipe has cream of tartar in it? I did so I googled cream of tartar because usually the only time I use it is in egg whites to help stabilize them. In this case the short answer is when mixed with baking soda and they both get wet it helps the cookies to raise well. Cream of tartar also helps to give this cookie the soft, billowy texture that are the signature of this cookie. Snickerdoodles Author: Mary Ellen Recipe type: Cookies, Dessert Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 3 Dozen 1 cup butter, softened 1 cup granulated sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cream of tartar Rolling Mixture 1/2 cup sugar 2 tablespoons cinnamon 1 cup butter, softened 1 cup granulated sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cream of tartar Rolling Mixture 1/2 cup sugar 2 tablespoons cinnamon Combine butter and sugars in your mixing bowl fitted with the paddle attachment. Beat together until light and fluffy. Add eggs one a time and mix until thoroughly incorporated. Add vanilla. Mix the flour, salt, baking soda and cream of tartar together. Add to the butter and sugar mixture. Mix until incorporated. Preheat oven to 325 degrees. Roll into balls. Dip balls into the cinnamon sugar mixture. Place on a greased baking sheet. Bake for 10 - 12 minutes. Do not overbake. Combine butter and sugars in your mixing bowl fitted with the paddle attachment. Beat together until light and fluffy. Add eggs one a time and mix until thoroughly incorporated. Add vanilla. Mix the flour, salt, baking soda and cream of tartar together. Add to the butter and sugar mixture. Mix until incorporated. Preheat oven to 325 degrees. Roll into balls. Dip balls into the cinnamon sugar mixture. Place on a greased baking sheet. Bake for 10 - 12 minutes. Do not overbake. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Maybe you’d like to try Pumpkin Snickerdoodles? Old Fashioned Oatmeal Raisin Cookies Or our Banana Walnut Cookies?
Pumpkin Pie Cupcakes
Pumpkin Pie Cupcakes, creamy pumpkin and spices baked in cupcake form, topped with whipped cream. I have another pumpkin recipe for you tonight. I had a pumpkin kind of week last week. I still have 2 more pumpkins to roast but am going to give it a break until we get closer to Thanksgiving before I share another one, I promise! This is similar to a pumpkin pie but without the crust, I topped it with a sweetened whipped cream that was flavored with? you guessed it Pumpkin Butter. I sure am glad I made that stuff, I am using it everywhere lately. I never realized it was that versatile…. LOL. You could make these in a cupcake pan but if you do I would cut circles of parchment for the bottom and spray the pan really well so they will come out easier. I found the greatest pan a month ago for mini individual cheesecakes, it has removable circle bottoms. It worked perfectly for these pumpkin cupcakes. Don’t use paper liners, they won’t pull free cleanly. Silicone ones will work also. Pumpkin Pie Cupcakes Author: Mary Ellen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 15 cupcakes 1 15 oz. can pumpkin puree 1/4 cup sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup heavy cream 2/3 cup flour 2 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup heavy cream 1/4 cup pumpkin butter or confectioner's sugar Sanding sugar - optional 1 15 oz. can pumpkin puree 1/4 cup sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup heavy cream 2/3 cup flour 2 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup heavy cream 1/4 cup pumpkin butter or confectioner's sugar Sanding sugar - optional Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone or use an individual cheesecake pan with removable bottoms. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and cream. Add the flour, spices, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes or until centers are set. Cool. Remove cupcakes from pan and refrigerate. Put heavy cream in a mixing bowl. Beat with a whisk attachment with pumpkin butter or sugar until soft peaks form. Put whipped cream in a pastry bag and pipe on top. Dust with sanding sugar if using. Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone or use an individual cheesecake pan with removable bottoms. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and cream. Add the flour, spices, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes or until centers are set. Cool. Remove cupcakes from pan and refrigerate. Put heavy cream in a mixing bowl. Beat with a whisk attachment with pumpkin butter or sugar until soft peaks form. Put whipped cream in a pastry bag and pipe on top. Dust with sanding sugar if using. How about our Pumpkin Dump Cake? Or maybe Molasses Pumpkin Cookies? Pumpkin Cake Roll
Sugar Free Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pies Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Microwave Chocolate Cake for 2
 Microwave Chocolate Cake for 2 Got a sweet tooth? Do you never have anything in the house when it hits? That used to happen to me quite often before I found this recipe. You can make it in less than 5 minutes too. Keep a can of frosting on hand for when the urge hits! Decorate if desired with sprinkles. Microwave Chocolate Cake for 2 Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Desserts, Cooking for 2 Prep time: 5 mins Cook time: 1 min Total time: 6 mins Serves: 2 cakes 1/2 cup flour 1/4 cup cocoa plus 1 tablespoon 1/3 cup sugar 1/2 teaspoon baking powder pinch salt 1/2 cup milk plus 2 tablespoons 1/4 cup oil 2 tablespoons mini chocolate chips Frosting if desired 1/2 cup flour 1/4 cup cocoa plus 1 tablespoon 1/3 cup sugar 1/2 teaspoon baking powder pinch salt 1/2 cup milk plus 2 tablespoons 1/4 cup oil 2 tablespoons mini chocolate chips Frosting if desired In a medium bowl combine all of the dry ingredients. Whisk well until all are combined. Add the milk and oil. Whisk together until all is mixed in. Stir in the chocolate chips. Spray 2 bowls with a little cooking spray. Divide batter between the 2 bowls. Microwave for 70 seconds. Leave in microwave 1 minute. Let cool slightly and frost with frosting. In a medium bowl combine all of the dry ingredients. Whisk well until all are combined. Add the milk and oil. Whisk together until all is mixed in. Stir in the chocolate chips. Spray 2 bowls with a little cooking spray. Divide batter between the 2 bowls. Microwave for 70 seconds. Leave in microwave 1 minute. Let cool slightly and frost with frosting. Maybe you’d like to try our recipe for? No Bake Praline Cookies No Bake Strawberry Cheesecake Chocolate Pudding Dessert Pin It!
Funfetti Vanilla Cupcakes
 Funfetti Vanilla Cupcakes Fall’s around the corner according to the calendar. I still can’t tell by walking out my door, we’re still in the 90’s and that’s not the feels like temperature. I’m always on the lookout for a great vanilla cake recipe. This one makes great cupcakes and with the fall colored sprinkles it makes me at least think of fall. These cupcakes have a wonderful texture, they’re moist and loaded with vanilla flavor. I frosted them with a Cream Cheese Buttercream because I had some made up but I think I’ll make a chocolate frosting when I make them again. Either one would be good, it just depends on your taste preferences. Have you used the new grease proof cupcake holders yet? These chocolate ones are grease proof and I love the way the color is the same as when it went into the oven. The orange ones below are too. Funfetti Vanilla Cupcakes Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cupcakes, Dessert Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 16 cupcakes 1 cup butter, room temperature 2 cups sugar 2 large eggs 2½ teaspoons vanilla ½ cup sour cream 2 and ¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 cup milk ½ cup sprinkles 1 cup butter, room temperature 2 cups sugar 2 large eggs 2½ teaspoons vanilla ½ cup sour cream 2 and ¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 cup milk ½ cup sprinkles Put liners in cupcake pans. In a mixer bowl fitted with a whisk attachment, combine the butter and sugar. Whip until light and fluffy, about 3 - 4 minutes. Add eggs one at a time. Add vanilla and sour cream. Combine the flour, baking soda and salt. Add half of it to the mixing bowl with half of the milk. When thoroughly mixed add remaining flour and milk. Mix well. Add the sprinkles and fold them in. Use a large scoop and put batter in pan, about 3/4 full. Bake at 350 degrees for 15 - 18 minutes. Cool on a wire rack. Frost with cream cheese frosting. Put liners in cupcake pans. In a mixer bowl fitted with a whisk attachment, combine the butter and sugar. Whip until light and fluffy, about 3 - 4 minutes. Add eggs one at a time. Add vanilla and sour cream. Combine the flour, baking soda and salt. Add half of it to the mixing bowl with half of the milk. When thoroughly mixed add remaining flour and milk. Mix well. Add the sprinkles and fold them in. Use a large scoop and put batter in pan, about 3/4 full. Bake at 350 degrees for 15 - 18 minutes. Cool on a wire rack. Frost with cream cheese frosting. Try the cream cheese frosting recipe Here. Maybe you’d like to try our recipe for? Blueberry Cupcakes Chocolate Cupcakes with Ganache and Cream Cheese Frosting Banana Pudding Cupcakes Pin It!
Pig Pickin’ Cake
Pig Pickin’ Cake This cake recipe has been around forever and it has been a family favorite for as long as I can remember. It apparently originated in the south and most likely North Carolina. When you go to whole pig roast there this was a common cake made for the dessert table. It gets it’s name because in North and South Carolina pig roasts are known as Pig Pickin’s. It’s also know a mandarin orange cake. Most of the time this cake is made in 3 layers but I was looking for fast and easy so a 9 x 13 pan fits my needs. It does need refrigeration ( a cooler will work great) until serving time. Enjoy! Pig Pickin' Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cooking Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 12 1 butter yellow cake mix 4 eggs 1/4 cup vegetable oil 1 15 oz. can mandarin oranges - not drained Topping 1 carton cool whip - thawed 1 20 oz. can crushed pineapple - drained 1 package instant vanilla pudding 1 butter yellow cake mix 4 eggs 1/4 cup vegetable oil 1 15 oz. can mandarin oranges - not drained Topping 1 carton cool whip - thawed 1 20 oz. can crushed pineapple - drained 1 package instant vanilla pudding Put cake mix into a mixer bowl. Add the mandarin oranges juice with the vegetable oil and eggs. Mix well. Stir in the mandarin oranges. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 - 35 minutes until cake springs back when pressed in the center. Cool. Mix the cool whip, pudding mix and crushed pineapple to a mixing bowl. Mix well. Spread on top of cooled cake. Refrigerate until ready to serve. Put cake mix into a mixer bowl. Add the mandarin oranges juice with the vegetable oil and eggs. Mix well. Stir in the mandarin oranges. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 - 35 minutes until cake springs back when pressed in the center. Cool. Mix the cool whip, pudding mix and crushed pineapple to a mixing bowl. Mix well. Spread on top of cooled cake. Refrigerate until ready to serve. Maybe you’d like to try our recipe for? Chocolate Peanut Butter Ooey Gooey Butter Cake Crockpot Chocolate Lava Cake Butter Pecan Cake Pin It!
5 Ingredient Strawberry Chocolate Dump Cake
 5 Ingredient Strawberry Chocolate Dump Cake I’ve been on a strawberry binge lately eating fresh Florida strawberries like they are going out of style. Florida Strawberries are in season usually by Thanksgiving and going all the way thru March! Did you know that only 5 large strawberries have as much Vitamin C as a glass of orange juice or 98% of the daily requirement? Yesterday was National Strawberry Day and to celebrate a friend and I went out for Strawberry Ice Cream Sundaes from my local strawberry farm. I just had to buy another quart of strawberries of course even though I had 2 quarts in the refrigerator. I decided today to make those into this dump cake. It couldn’t be easier and it comes together in about 5 minutes. I topped it with a strawberry sauce I made for a recipe that’s coming Sunday. Top with fresh homemade canned strawberry sauce for extra goodness. I’ll update the link after the Canned Strawberry Sauce is posted. 5.0 from 3 reviews 5 Ingredient Strawberry Chocolate Dump Cake Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cake, Dessert Prep time: 25 mins Cook time: 30 mins Total time: 55 mins Serves: Serves 8 1 quart strawberries 1/3 cup sugar 1 chocolate cake mix 1/4 cup milk 1/2 cup melted butter 6 oz chocolate chips (optional) 1 quart strawberries 1/3 cup sugar 1 chocolate cake mix 1/4 cup milk 1/2 cup melted butter 6 oz chocolate chips (optional) Spray a 8 x 10 with cooking spray. Preheat oven to 325 degrees. Wash and slice the strawberries into quarters. Sprinkle with the sugar, let set 15 minutes. Sprinkle the cake mix over the strawberries. Pour the milk over the cake mix. Pour the melted butter over the cake mix. Bake for 20 minutes, add chocolate chips to top of cake. Bake for another 10 - 15 minutes. Spray a 8 x 10 with cooking spray. Preheat oven to 325 degrees. Wash and slice the strawberries into quarters. Sprinkle with the sugar, let set 15 minutes. Sprinkle the cake mix over the strawberries. Pour the milk over the cake mix. Pour the melted butter over the cake mix. Bake for 20 minutes, add chocolate chips to top of cake. Bake for another 10 - 15 minutes. Maybe you’d like to try our recipe for? Candied Strawberries Strawberry Cream Pie Strawberry Citrus Cookie Tarts Pin It!
Hot Cocoa Chocolate Cupcakes
 Hot Cocoa Chocolate Cupcakes I know I am a little early to have these Hot Cocoa Chocolate Cupcakes decorated for Christmas already but I just couldn’t help myself. These cupcakes actually started out as something else. I thought I saw the coolest thing ever to make cupcakes with at Joanne’s the other day. It was from Wilton and was designed to make cupcakes in 2 colors or flavors, called the Two Tone Cupcake Insert. I thought I would take it a step further and add cheesecake with Snickers in the middle with this delicious hot cocoa chocolate cupcake. It did not work, well the first 3 did, kind of. Then the batter didn’t want to go into the paper liners and I sure wasn’t going to stop and wash it after each use which is what I would of had to do. So instead I switched modes and went to this Christmas chocolate cupcake instead. To be fair I am going to try the cupcake insert again with just cake batter next time. Maybe with a cake from a cake mix it will work just fine, I’ll let you know. I’m giving you the recipe for the Hot Cocoa Chocolate Cupcakes, you need vanilla frosting, mini marshmallows, crushed peppermints and a candy cane to complete the look. Hot Cocoa Chocolate Cupcakes Author: Mary Ellen @ Recipes Food and Cooking Prep time: 30 mins Cook time: 17 mins Total time: 47 mins Serves: Makes 12 cupcakes 6 tablespoons oil 3/4 cup sugar 2 eggs 1 teaspoon vanilla 2 teaspoons white vinegar 3 oz. unsweetened chocolate – chopped finely 3/4 cup milk 3/4 cup flour 1/3 cup cocoa 3 tablespoon hot cocoa mix (I used Godiva Dark Chocolate Truffle) 1/2 teaspoon baking soda 1/2 teaspoon salt Frosting Vanilla frosting marshmallows crushed peppermint candies candy canes 6 tablespoons oil 3/4 cup sugar 2 eggs 1 teaspoon vanilla 2 teaspoons white vinegar 3 oz. unsweetened chocolate – chopped finely 3/4 cup milk 3/4 cup flour 1/3 cup cocoa 3 tablespoon hot cocoa mix (I used Godiva Dark Chocolate Truffle) 1/2 teaspoon baking soda 1/2 teaspoon salt Frosting Vanilla frosting marshmallows crushed peppermint candies candy canes Heat milk in a microwave safe bowl. Add chopped chocolate and stir until melted. Let cool. Sift together flour, cocoa, hot cocoa, baking soda and salt. Set aside. Add sugar to your mixing bowl fitted with your whisk attachment. Add oil, vanilla and vinegar, mix well. Add the eggs and mix until combined. Add the chocolate milk mixture, blend in. Add the flour and mix until combined. Fill cupcake liners about 2/3 full. Bake at 350 degrees for 17 – 19 minutes. Heat milk in a microwave safe bowl. Add chopped chocolate and stir until melted. Let cool. Sift together flour, cocoa, hot cocoa, baking soda and salt. Set aside. Add sugar to your mixing bowl fitted with your whisk attachment. Add oil, vanilla and vinegar, mix well. Add the eggs and mix until combined. Add the chocolate milk mixture, blend in. Add the flour and mix until combined. Fill cupcake liners about 2/3 full. Bake at 350 degrees for 17 – 19 minutes. Maybe you’d like to try our recipe for? Gingerbread Christmas Tree Gingerbread Cupcakes Hot Cocoa Cupcakes with Peeps® Pin It!
Cakes Archives - Page 2 of 5 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Cakes Archives - Page 3 of 5 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search