The Stacker!

So easy to make. My teen made this Batch , so they are big ones ... we let them harden on the table, not in a rash to eat them. ( easy for the kids to make around Christmas time, and can be sent out for gifts to family and friends)

I love a little something sweet every now and then that's not chocolate. These simple treats from my childhood hit the spot! Try them with a little salted peanuts for a sweet n salty snack.

This recipe was inspired by my food crush for poblano peppers and their versatility. I'm somewhat addicted...it's their roasted and rich flavor that's gets me everytime!

My husband was staying away from bread and noodles so this was a great way to give him something filling. If making for more than one person then just double ingredients.

Someone special taught me how to make these when I was 15yrs old. After that I would make them every saturday morning for years. Now I make them only as a special treat for special people in my life to eat.

These worked out great. I used an lce less cooler , but you can use any cooler.My family and I went on a small mini vacation trip ... and these worked out really good.To see how I did this more detail check out the link below.youtu.be/YAg3-nQQ9S0

Ever tried to carve or stack a box cake only to have it crumble? Dont want to risk a homemade cake? Then this recipe is for you!

I am a breakfast sandwich enthusiasts! In my opinion I make the bestbreak sandwiches hands down. If you have one better please let me know so I can make my version of it or yours!

I made this side dish for my lunch box.The quantity is for one big portion. You can divide the portion into two for children. Recipe by Nanananamama

Because we try to stuff & wrap as many foods as possible.... here is a wrapped (or) stuffed bacon bites. The purest form of delicious guilt.

This is always a hit with both kids and adults who love Cheeeeeeessseee

My father loves this. Nichirei brand makes a frozen Imagawa cake but they were sold out and I happened to have some red bean paste, so I made this myself. Since I like it better with a very small amount of red bean paste, I made this recipe so that it could be adjusted.This uses large round bottomless cake rings, so keep the size of the molds in mind and don't fill them up too much. Once they plump up, flip them over. (Test by eye: when the raw parts of the batter begin to hold together, it's ready to be flipped.) The baking soda creates a nice browned color, and the baking powder helps them plump up. Recipe by happyaiko