double fudge cake

Friday, July 29, 2016

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1-¾ cups sugar, divided
½ cup water
1-⅔ cups flour
1 tsp. baking soda
¼ tsp. salt
½ cup butter or margarine, softened
3 eggs
¾ cup milk
1 tsp. vanilla


MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.

MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.

Death By Chocolate Cake

4 eggs
1 c sour cream
1/2 c water
1/2 c oil
1 pkg cake mix, chocolate
1 pkg pudding, chocolate
12 oz semi-sweet chocolate chips
confectioners' sugar


Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed; add cake mix and pudding mix.

Beat until smooth, then stir in chocolate chips.

Pour into bundt or tube pan and bake at 350 for 1 hour; when cool, sift powdered sugar on top of cake.

Variation: Replace 1/4 cup water with Grand Marnier.

Low Carb Coconut Flour Zucchini Bread

Wednesday, July 27, 2016 | © 2016 |

 | © 2016 |

A delicious and moist low carbs coconut flour zucchini bread that is also grain free, gluten free and refined-sugar free.

Coconut flour is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. It is high in fiber and protein. Unlike some gluten free flours, coconut flour absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup flour. You will also need to increase the number of eggs.

Low Carb Coconut Flour Zucchini Bread

adapted from smallfootprintfamily

  • 60 g Organic defatted coconut flour
  • 4 g Baking soda
  • 2 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1/2 tsp Salt

  • 4 Eggs, medium
  • 50 g Maple syrup
  • 1 tbsp Coconut oil
  • 1 Ripe banana, mashed
  • 2 tsp White balsamic vinegar
  • 200 g Zucchini, grated
  • 80 g Roasted salted peanuts

  1. Preheat oven to 180C/350F. Lightly grease a 10cmx20cm loaf pan. Line base and sides with baking paper.
  2. Combine coconut flour, baking powder, cinnamon, nutmeg and salt together into a bowl.
    In another large bowl, whisk together eggs, maple syrup, coconut oil, mashed banana and white balsamic vinegar. Stir in zucchini and roasted salted peanuts.
  3. Lightly fold the flour mixture into the egg mixture until just incorporated. Spoon the batter into the prepared pan, levelling the top.
  4. Bake for about 50 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely. | © 2016 |
 | © 2016 | | © 2016 |

Amazing! Clean Your Kidneys With this Natural Drink.


– 8 cups of filtered water

– Freshly squeezed lemon juice from half lemon

2 tbsp of raw organic honey

– A bunch of fresh parsley leaves


– Clean, chop and leave the leaves in large pieces

– Put them in a bowl with water

– Boil and let it boil for 10min

– Strain and let it cool down in a large saucepan

– Add honey and lemon to taste

– Consume 1-2 glasses per day

– Keep it in refrigerator up to 7 days

Ask your doctor before drink it. Pregnant women should avoid consuming this natural medicine because it can stimulate abortion and menstruation.



Soft scrub sponge / pumice stone / brush
3 tbsp of baking soda
4-5 liters of warm water
Lavender oil (optional)
Bucket that will fit your feet

The first thing that you should do is to pour the water and soda in the bucker and stir well until the soda is dissolved. We would recommend you to add a few drops of lavender oil that will calm and relax you after a long day at work.

Put the feet in the water for 20 minutes and after that use pumice stone, sponge or scrub brush to rub the under side (bottom) of your feet. Coat the feet in moisturizer (rich in glycerin) when you will finish scrubbing. You can also coat your feet in Vaseline or coconut oil. Seal the moisture by putting socks on your feet.



An empty spray bottle
Three tablespoons of fabric softener (Downy example)
Three cups hot water
One tablespoon of baking soda

In an empty spray bottle, put 3 tablespoons of fabric softener.
Fill the spray with 3 cups of hot water.
Add a tablespoon of baking soda.
Shake the bottle well and spray first on a test area to make sure no spots or stains remain.
You can use the spray in your kitchen, but also in other rooms in your house.


1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil

1. Heat water in the microwave for 1 or 2 minutes.
2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).
3. Pour hot water into bowl. Place salt, soda, and dish-washing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.
4. According to, “this works well for gold-filled, brass, German (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.”.

Cherry Pie


1 can cherry pie filling

1/2 cup butter

16 ounces Sour Cream

8 ounces Cream Cheese

16 ounces marshmallows

2 regular size keebler ready graham pie crusts ( save plastic as cover)


1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.

2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.

3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.

4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the pies with the plastic that came with the pie Place in fridge overnight.

5. Once pie is firm you may top with cherry pie filling or any other fruit you may want to top pie with

Fruit & Pudding Cake

Monday, July 25, 2016

¾ of a yellow cake mix
½ cup water
1 egg
2 cups milk
8 ounces cream cheese, softened
1 package (3.9 oz.) instant vanilla pudding
1 (8 oz.) tub frozen whipped topping
1 (8 oz.) can pineapple tidbits, drained
cups fresh strawberries, sliced
cups fresh blueberries or black berries
½ cup coconut

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with non-stick cooking spray. 

Mix 3/4 of the cake mix with the water and egg until well blended.

Pour into the prepared pan and bake for 15-20 minutes; cool completely.

Meanwhile, beat the cream cheese until light and fluffy. 

Gradually beat in the milk and mix until smooth.  Stir in the instant vanilla pudding. 

Spread the pudding mixture evenly on the cooled cake. 

Top the pudding layer with the whipped topping. 

Sprinkle the coconut over the whipped cream layer.  Top with the pineapple and berries. 

Chill for at least 2 hours before serving.

Two-Step Pound Cake

4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
¾ cup milk
6 large eggs
2 teaspoons vanilla


 1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

White Cake - Gluten Free

cups brown rice flour
cup potato starch
cup tapioca starch
½ teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
2 cups white sugar
1 cup buttermilk
1 cup butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract


Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.

 Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!

Pound Cake

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
½ teaspoon salt
7 ounces (1¾ sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
cups sugar
5 eggs
1 tablespoon pure vanilla extract


Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.

In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.

In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.

Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

Crispy Tender Fried Chicken


Chicken pieces, I use boneless breasts cut into strips
1 cup milk
2 eggs
2 cups plain flour
1 tablespoon garlic salt
2 tsp paprika
1 tsp poultry seasoning
2 tsp pepper, or to taste


Blend milk and egg in a medium bowl.  Combine flour and seasonings in a ziplock bag.  Shake chicken pieces in the flour mix, then dip into the milk mixture and back into the flour mix.
Put into hot oil.  Pan fry at 350F/180C then reduce to 275F/130C and cook until done.  Boneless breast cut into strips cook quickly so temperature can stay hotter.  Do not cover.


Saturday, July 23, 2016


1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

How to Make It

Preheat oven to 350ºF.
Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)
Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

Company Chicken Casserole


4 boneless skinless chicken breasts
1 cup chicken broth
2 cloves garlic
2 wedges of onion
4 cups Pepperidge Farms Herb seasoned stuffing mix
1 cube butter (1/2 cup)
1 can Cream of Chicken soup
1 pint sour cream
8 oz frozen broccoli cuts – thawed (optional)


Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).

Peanut Butter Chocolate Chip Muffins

Ingredients :
2 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, melted and cooled
1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
2 Eggs
1 Cup Milk
3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions :
In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth.
(if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined.
Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop).
Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Caramel Banana Upside Down Bread


½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut or vegetable oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract
For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Double Layer Chocolate Cake

Friday, July 22, 2016

2/3 cup butter, at room temperature
1 3/4 cups all purpose flour 
1 3/4 cups granulated sugar
1 1/4 teaspoons baking soda
1/2 teaspoons Baking Powder
1 1/4 cups water
4 oz. Unsweetened Chocolate, melted
1 teaspoon vanilla extract
3 eggs
4 oz. Unsweetened Chocolate, chopped
1/4 cup butter
3 1/2 cups confectioners sugar
1/2 cup milk
1 teaspoons vanilla
1/4 cup chocolate shavings

Preheat oven to 350 degrees F. Grease two 9 inch round cake pans.

For the cake. Beat all cake ingredients except eggs in a large bowl with mixer until well combined. Add eggs, beat 2 minutes. Pour into prepared pans.

Bake 35 to 40 minutes or until toothpick inserted in the centres come out clean.

Cool 10 min. Remove to wire racks. Let cool completely.

For the frosting. Microwave chocolate and butter in large bowl 1 to 2 minutes or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted. let cool.

Add remaining ingredients. beat with an electric mixer until shiny and smooth.

Frost cake then top with chocolate shavings for decoration.

Blackberry Goat Cheese Mousse Tart

Wednesday, July 20, 2016 | © 2016 | | © 2016 | | © 2016 |

This fresh goat cheese mousse tart with blackberries and a buttery wholegrain cookie crust, adapted from 'Pastry' by master chef Michel Roux, is so deliciously light and fruity. The mousse is sweetened with pure stevia syrup, but feel free to swap out and use raw sugar or maple syrup instead.

Crust (adapted from 'Pastry' by Michel Roux)Blackberry Goat Cheese Mousse

  • 250 g Einkorn berries, ground into flour
  • 125 g Butter, cut into small pieces and slightly softened
  • 1 Medium egg
  • 1 tsp Maple syrup
  • 2 g Salt
  • 30 ml Cold water

  • 12 g sachet Gelatine granules
  • 5 tbsp Cold water
  • 350 g Blackberries, frozen or fresh
  • 2 tbsp Stevia syrup, plain
  • 150 g Fresh goat cheese
  • 1/2 tsp Vanilla powder
  • 150 g Heavy cream

  1. Heap the flour on the counter and make a well. Put the butter, egg, maple syrup and salt in the middle. With your fingertips, mix the ingredients in the well.
  2. Now little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
  3. Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball, wrap in plastic wrap, and chill for an hour.
  4. Roll out the dough to a 3 mm thickness and line a loose-bottomed oblong tart pan, measuring 35x11x2.5 cm and a 12 cm round pan. Chill for about 20 minutes.
  5. Preheat the oven to 190C/375F. Prick the pastry shell bases. Line the shells with baking paper and fill with a layer of dried beans to weigh the dough down and prevent it from rising unevenly.
  6. Bake the shells blind for 18-20 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the shells to the oven for about 8 minutes. Remove and leave in the pans to cool completely before using for the filling.
  7. Soak the gelatine granules in water in a bowl for 5 minutes. Warm up the frozen blackberries and stevia syrup in a saucepan over low heat until the berries are thawed. Don't let the mixture boil. Puree the mixture and pass through a fine sieve. Now add the soaked gelatine in the warm berry mixture and stir until dissolved. Set aside and allow the mixture to cool to room temperature.
  8. Add fresh goat cheese and vanilla powder. Mix until well combined. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
  9. Whip the heavy cream lightly to soft peaks, then fold it into the berry mixture. Pour into the crust bases and leave to chill for 4 hours or overnight, until set. Garnish the tart with fresh blackberries,edible flowers and lemon balm leaves. | © 2016 |
 | © 2016 | | © 2016 | | © 2016 |

Chocolate Peanut Butter Bars

Saturday, July 16, 2016

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

How to make it :

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars

Nannies Buttermilk Pie

1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract 
pinch of salt
3 T. all purpose flour
1 C. buttermilk 
1 9" pie shell, unbaked

How to make it :
Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.

Sour Cream Chicken Enchilada Casserole

Friday, July 15, 2016

4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese

How to make it :

Spray a 13x9 dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
Line bottom of 13x9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. Sprinkle with 1/2 of the cheese. Repeat.
Bake for 30 - 40 minutes or until hot and bubbly. Let stand 10 - 15 minutes before serving.


1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

How to make it :

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

The Best Crack Cake

1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

How to make it :
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Flip out of pan onto plate and serve.


For the Creamy Pie
1 5 oz can Evaporated milk
1 3.4oz box of instant lemon pudding mix
2 8oz packages of cream cheese
¾ cup frozen lemonade concentrate

For the Pie Crust
2⅔ cup graham cracker crumbs
⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9 inch

How to make it :

Preheat over to 350°
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined.
Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix.
Beat on low speed for 2 minutes (mixture will be thick).
In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate.
Gradually beat in pudding mixture.
Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
Cover and refrigerate for at least 4 hours.

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