Easy Desserts Anyone Can Make

Did you know??
Overbeating the batter will make the flour develop too much of the protein gluten and make the cake dry and tough. If the recipe calls for 2 minutes of mixing at medium speed, or 50 strokes by hand, please do so. Do not overbeat or underbeat.

Take the eggs out of the refrigerator 1 hr.before you start to bake.

Room temperature eggs, when combined in a recipe, create volume and also aid in mixing the batter. The proteins in the egg yolks act as emulsifiers which keep all your ingredients blended together so they don't separate.

Preheating the oven will ensure even heat distribution when the batter is ready for baking. The gas inside the trapped air bubbles in the batter will expand and make the cake rise before these have a chance to pop.

This lemon bar cheesecake has proven time and time again to be a crowd pleaser.The combination of the lemony crust and the creamy cheesecake makes this a winner.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

Nutritionally, the lemon constitutes one of nature's seven top sources of potassium, a mineral that promotes clear thinking, aids in normalizing blood pressure, and works with sodium to regulate the body's water balance.

This recipe takes the cake. It is light, moist, and so chocolatey, with a whiff of almond liqueur in every bite. The addition of chocolate instant pudding, sour cream, extra egg and the almond liqueur transformed this recipe from ordinary to extraordinary

Interesting Facts about Chocolate
How is Chocolate Made?
Who makes the Best chocolate?
The Health Benefits of Chocolate

Time and time again, this easy recipe has proven to be a crowd pleaser. It is super moist and fluffy and so yummy!

Ingredients

1 box Dark Fudge Chocolate Cake
1 box (3 oz.) Jell-O (raspberyy, cherry or strawberry flavor)
1 cup boiling water
1/2 cup cold water

Directions
Preheat oven to 350 degrees
Grease and dust a 13 x9 x2 cakepan
Prepare cake mix as directed on the box. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Poke the cake with fork at 1/2 inch intervals.
Dissolve Jell-O gelatin in boiling water in large measuring cup and add cold water. Blend well.
Slowly pour the gelatin mixture over the entire surface of the cake. Note that the Jell-O will seep into the poked holes in the cake.
Chill in refrigerator for 3 to 4 hours. Serve with Cool whip, a scoop of ice cream, or as is.

MAKES 3 cups dip
PREP TIME: 15 Minute(s)
COOK TIME: 30 Minute(s)

INGREDIENTS
1 package Knorr® Leek recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (16 oz.) sour cream
1 cup shredded Swiss or mozzarella cheese (about 4 oz.)

PREPARATION
Preheat oven to 375°. Combine all ingredients in a 1-quart casserole.

Bake for 30 minutes or until golden brown. Serve with your favorite dippers.

Spinach & Artichoke Dip: add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.

Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.

Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.