This retro no-bake cheesecake stirs a surprising ingredient into the batter: pudding mix! Turns out, the addition is ingenious. Learn how to make this easy, customizable cheesecake. The 1972 print ad for the Jell-O No-Bake Cheesecake with Pudding says this recipe is “a perfect summer dessert, because you don’t have to bake it.” Now that … Read more
When the internet-famous Dubai chocolate first started making the rounds on social media, I definitely wanted to give it a try. However, I wasn’t willing to foot the bill for overseas shipping, and even knock-offs at U.S. bakeries sold out quickly. Then, I caught a hot tip that my local Costco was getting a shipment … Read more
Ingredients trawberry cake mix: choose your favorite brand and look for a mix with bold berry color Eggs, oil and water: make sure to use fresh eggs and mild oil for best taste Fresh or frozen strawberries: choose berries that are deep red and fragrant if possible if using frozen do not thaw White chocolate … Read more
Street corn chicken casserole is my go-to comfort dish when I want something that bridges family potluck favorites with a taste of summer. Creamy cheese, juicy corn, and tender chicken come together with the crunch of tortilla chips for a dinner that always disappears fast at my table. Why You’ll Love This Recipe Uses everyday … Read more
This vibrant one-skillet dinner brings together plump shrimp, smoky sausage, and crisp broccoli in a glossy honey garlic sauce that clings to every bite. The combination creates a perfect balance of sweet, savory, and slightly spicy flavors that transforms simple ingredients into something truly satisfying. Ready in just thirty minutes, this dish proves that weeknight … Read more
These lemon meltaway cookies are soft, chewy and thanks to confectioners’ sugar and a few other key ingredients, they’ll melt in your mouth. Better yet, they’re easy to make and relatively quick even with the required chill time. Serve alone or with your favorite ice cream. Just as the name suggests, these lemon meltaway cookies … Read more
My husband and I love pie, but we can’t eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan Rhubarb If using frozen rhubarb, measure rhubarb while still frozen, … Read more
Spring and summer bring flourishing rhubarb stalks and perky strawberries—sometimes more than you can handle! But that’s not a problem; it’s an opportunity to make these fantastic strawberry-rhubarb bars. Strawberry and rhubarb are a winning combo in our book, and these strawberry-rhubarb bars celebrate the pairing to the fullest. The tartness from the rhubarb balances … Read more
If you’ve ever wondered, “Why are my cookies flat?” then these tips from our Test Kitchen will help you improve your cookie-baking game.If you’ve ever felt the disappointment of flat cookies, you can relate to the experience of opening the oven to find a tray of pancake-like objects far from Mrs. Fields-level cookies. (Granted, most … Read more
Cinnamon roll french toast bites transform two beloved breakfast classics into irresistible bite-sized treats that deliver the warm, spiced sweetness of cinnamon rolls with the golden, custardy perfection of traditional french toast. These ingenious hybrid creations use convenient refrigerated cinnamon rolls dipped in vanilla-scented egg custard, then pan-fried to golden perfection for crispy exteriors that … Read more