Quick and easy North american july 4th desserts recipes costing less than $2.0 per serving

Chocolate-Peanut Butter Layer Cupcakes

My 14 year old daughter is becoming quite the baker, i actually think she is going to outdo me in the baking…

Marie's Apple&Banana Surprise!

I had some very Ripe Apples and 4 Bananas that were getting really brown so I added them to this reciepe, If you find that the Apples while peeling…

Gingerbread Cupcakes with Cayenne Butter Cream

Peanut Butter Pie

This amazingly easy, frozen dessert is a sure hit, no matter where you want to serve it. For a lighter taste (and an extra pie), use twice the…

Peanut Butter Pie

Fabulous 3 Cherry Pie

Most folks don't have the luxury of owning a personal cherry orchard, so I modified this recipe using ingredients available at most stores.…

Best Blueberry Bread Pudding with Lemoncello Sauce

This is cooking school 101. Easy - and impressive, which takes it to graduate school! Besides, I also have…

Granny Smith's Apple Pandowdy

Makes your eyes bug out & your stomach say "Howdy!" Fusion can be confusin', so let's get back to an ol' timey American dessert, not found on menus…

Calypso Blondies

I so love blondies! Blondies are basically brownies without the cocoa and contain brown sugar instead of white sugar. Brownies seem so “old hat”…

Carrot Cake the Ultimate

What a way to eat your vegetables! I work hard, try to eat a well-balanced diet, get plenty of exercise and watch my weight. I also absolutely…

Creole Perfect Sweet Potato Pie

I have made this recipe for years. There is none better - or so I've been told by some serious and knowing Creole cooks. And while some may say…

Ruby's Creole Bread Pudding & Butter Rum Sauce

NEVER throw stale bread away! You have the base for an absolutely delicious Creole bread pudding that will…

Creole Rice Pudding

NEVER throw day-old rice away! Next time you have that extra-large Chinese take out and you have some of that white rice left over, you have the…

Chocolate Butter Pecans

Lemon Coconut Pixies

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.