Taisha Bell

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Chocolate-Toffee-Oatmeal Drop Cookies

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

Chocolate Bundt Cake

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Sponge Cake

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. See the test kitchen's step-by-step guide to making sponge cake and discover 3 ways to …

Moist Devil's Food Cake

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

How to Assemble a Layer Cake

With the proper tools and techniques, you can master the assembly of a gorgeous layer cake. Read on for our full set of instructions.<p>Seen here: Tender Lemon Cake and Swiss Meringue Buttercream

Ganache 101

<b>Think of it as the gift that keeps on giving. Start with our easy and irresistible chocolate ganache recipe, then adapt it for all kinds of uses.</b><p>Easy as 1-2-3<p>Chop. Pour. Stir. Nothing up your sleeve, no sleight of hand. Those three basic steps are all there is to making an irresistible batch of …

Macaroni-Ham Salad Ingredients 2 cups macaroni (cooked) 1 cup cheddar cheese (diced) 2 tbsps salad oil 2 tbsps vinegar 1 tbsp minced onion 1 cup cooked ham (diced) 1 cup green pea (frozen, thawed) 1 cup celery (diced) 1/4 tsp pepper 1/2 cup mayonnaise Directions: 1 After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar. 2 Add onion pepper, and cheese. 3 Toss with peas, ham and celery. 4 Stir in mayo. 5 Serve on lettuce if you prefer. courtesy of: http://bit.ly/17kkwN7

Sea Salt Caramels Ingredients: 2 cups brown sugar 1 cup corn syrup 1 stick of salted butter 1 can of sweetened condensed milk 1 tsp pure vanilla extract Sea Salt for sprinkling Wax Paper Squares for wrapping Instructions: Butter or Spray a 9x12 baking dish. Set aside. Combine first 3 ingredients in a large heavy bottomed sauce pan over medium-high heat. Stir to combine. When Butter is melted, add in the condensed milk. Attach the candy thermometer and mix constantly until it reads 240 (Or Soft Ball Stage) I think this varies between 230-240 degrees. When caramel is at the right temperature, remove from heat and whisk in the vanilla. Pour into prepared baking dish and sprinkle with sea salt (as liberally as you want.) Allow caramel to cool in the fridge for about 30-45 minutes. When caramel is set, use a butter knife or spatula to help wedge the entire sheet of caramel onto a cutting board. Cut into strips and then layer two strips and cut them into small pieces. Wrap with squares of wax paper. Enjoy! courtesy of: http://bit.ly/1dMKgWS

Baked S'more Cookie Bars 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs (approximately 7 full graham crackers) 1 tsp baking powder 1/4 tsp salt 2-3 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) Preheat oven to 350°F. Grease an 8x12inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Three 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars courtesy of: http://bit.ly/c7isUX

WARM LEMON WATER How To Make Lemon Water: 1. Wake up. 2. Go straight to the kitchen and pour a glass of room temperature water (if you have digestive problems, use hot water). 3. Cut a lemon in half (don’t use bottled lemon juice as it can contain sulphites which a lot of people are allergic to). 4. Squeeze the juice of the lemon directly into the glass of water. Water should turn cloudy. 4. Drink. 5. Repeat the next morning, etc. Note: zest yourlemons before juiceing them for my daily warm lemon water. Keep a container in the freezer and just keep adding to it. It’s great to toss into pasta dishes, in salad dressings, etc. 5 Healthy reason of drinking lemon water: 1. Helps Liver Eliminate Toxins and Waste Products: the liver has various roles in the body including detoxification, protein synthesis, and production of bio chemicals to aid in proper digestion. Lemon water increases the livers detoxifying enzymes and helps the liver carry out these functions more efficiently. 2. Lemon Water is Alkalizing: the body functions best in a more alkaline state andcancer cells tend to breed in an acidic body. Unfortunately due to the foods most people eat, the things they expose their skin to, and the environment they live in, most people’s body’s are very acidic. Lemons are very alkalizing to the body and blood (although lemons are actually an acidic fruit). 3. Rich Source of Vitamins and Minerals: rich in vitamin C (anti-oxidant, anti-bacterial, & helps immune system), vitamin B (energy production), riboflavin (tissue repair, growth, & development) and minerals like calcium, phosphorus, magnesium (these minerals all help build strong bones & teeth). 4. Terrific for Skin Care: Lemon water can act as an anti-aging remedy by removing wrinkles and improve the overall appearance of your skin. Your skin can’t look healthy if your body is holding onto toxins. 5. Good for Weight Loss: Lemon water can help burn fat faster. When the liver is full of toxins it can’t metabolize fats as efficiently.

STRAWBERRY FUDGE INGREDIENTS: 1 16 oz can of strawberry frosting 1 12 oz bag of white chocolate chips 2/3 cup chopped pecans (opt) sprinkles DIRECTIONS: Lightly spray 9x9 pan with cooking spray. Put chocolate chips in microwave safe bowl and melt them,( not letting them burn) You could also use a double boiler. Stir in entire can of strawberry frosting. Stir in pecans. Spread into pan. Sprinkle with sprinkles Chill in refrigerator for 30 minutes. Cut into squares and serve. NOTE: Best of all you can use any flavored frosting, try lemon or orange with white cocolate chips for a creamsicle fudge, cherry, creamcheese and graham craker crumbs sprinkled on top for a cherry cheese cake fudge the posibilites are endless... ENJOY! courtesy of: http://bit.ly/JeMVz2

BACON WEAVE BLTA (adapted) Ingrediants: 6 slices bacon cut in half 2 slices toasted bread of your liking tomato slices sm avocado mashed romaine lettuce mayo Directions: To make a bacon weave. Take 6 half-strips of bacon, and weave them together on an aluminum foil-lined baking sheet, (makes two bacon weaves) Bake @ 400 degrees for about 10-20 minutes until cooked to your liking. Remove from oven, cool and assemble your sandwhich Assembly: Toast your bread slices (i use my toaster) Mayo one side of toasted bread, add lettuce, baconweave, tomato, and mashed avocado, repeat with another layer of lettuce, baconweave, tomato, mashed avacado. Mayo the other toasted bread slice and place on top. Cut in half and Enjoy! courtsey of: Jess Kapadia

RITZY MACARONI AND CHEESE Ingredients 1/4 cup (1/2 stick) margarine or butter, divided 2 Tbsp. flour 2 cups milk 2 cups shredded cheddar cheese 2 cups elbow macaroni, cooked, drained 2 tsp. Dijon mustard 12 RITZ Crackers, crushed (about 1/2 cup crumbs) Instructions PREHEAT oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat. ADD cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs. BAKE 30 to 40 min. until top is browned and mixture is heated through. courtsey of: http://bit.ly/1ftAz0P

Cherry Cheesecake Bites 1 block of Philadelphia Cream Cheese 1 cup powdered sugar jar of or fresh cherries 1 box of Graham crackers Blend your softened cream cheese and powdered sugar. Grind your graham crackers (Manual Food Processor to the rescue!) Dip your cherries in the cream cheese mixture and then into the graham crackers. Voila! Done in minutes! recipe from Oh Bite It

CREAMED PEAS AND POTATOS Ingredients 1 pound small new potatoes 1 1/2 cups fresh shelled peas 1 tablespoon minced onion 1 tablespoon butter or margarine 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1 cup milk Directions Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside. Boil the peas and drain them when finished cooking. Set aside with the potatoes. In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended. Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute. Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated. Season to taste and serve while hot.

Mocha Punch A perfect chocolate punch for Easter Ingredients 6 cups water 1/2 cup instant chocolate drink mix 1/2 cup sugar 1/4 cup instant decafe coffee granules 1/2 gallon vanilla ice cream 1/2 gallon chocolate ice cream 1 cup heavy whipping cream, whipped Chocolate curls, optional Directions In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour mixture into a large punch bowl. Add ice cream by scoopfuls; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls if desired. Yield: 20-25 servings (about 5 quarts). courtsey of: Taste of Home

APPLE PIE CRESENT ROLLS INGREDIENTS 1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices 3 Tbsp butter, melted 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls ⅓ cup packed brown sugar 1 tsp apple pie spice DIRECTIONS Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside. In small bowl, toss apple slices in melted butter; set aside. Separate dough into 8 triangles. In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at long side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining butter. Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving. Brought to you by Pillsbury®

Campbell's Salisbury Steak 1 (10 3/4 ounce) can Campbell's Beefy Mushroom Soup (2 for more gravy) 1 1/2 lbs ground beef 1 egg, lightly beaten 1/2 c. fine dry breadcrumbs 1/4 c. finely chopped onion 1/8 t. pepper 1/4 c. water 1) Add 1/4 c. soup, egg, breadcrumbs, onion and pepper to the ground beef and mix well. 2) Shape into 6 patties. 3) Brown both sides in ungreased skillet, over medium heat; not cooking them completely. 4) Drain off the fat. 5) Spoon over the patties the undiluted Beefy-Mushroom soup and 1/4 c. water. 6) Cover the skillet and simmer over low heat 20 minutes or until done, spooning the gravy over the patties occasionally. 7) Delicious served with mashed potatos, cooked green beans and rolls with butter. Serves 6 Note: I like to use 2 cans of the Campbell's Beefy Mushroom Soupto have for more gravy on our mashed potatos

Chocolate Doughnut Cake

Things to be happy about:<p>1. <b>I am so happy because:</b> tomorrow I’m getting on a plane and flying to Rome. I’ve never been outside of the country (except …

Oreo White Chocolate Fudge

Peanut Butter Pavlova

<i>Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.</i><p><i>Today: Classic pavlova gets a nutty makeover.</i><p>Here is a sweet, crunchy, gooey, peanutty spin on the classic pavlova -- with fresh strawberries and cream. If you don’t like …

11 Rhubarb Recipes for Spring

Rhubarb is spring's biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind -- with a bit of coaxing, it turns sweet and inviting, like spring.<p>Soon enough, we realize that its tough exterior is just a ruse. Feisty rhubarb loves a stiff …

The Ultimate Fudgy Brownies (and Three Variations) Recipe

While the ingredient list is slightly longer than your simple back of the Baker's chocolate box brownie, it's worth it—these are no one dimensional brownies. They have a fudgy texture, a full bodied dark chocolate flavor, and crackling top.<p><b>Why this recipe works:</b><p>Using three types of chocolate …

Cheddar Buttermilk Waffle BLTs

I still have daydreams of my Dance Like Nobody’s Watching jaunt in the laundromat. I haven’t done it yet mostly because I’m scared and also… I’m not …

Homemade Potato Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 764

Dinner Tonight: Chicken Fingers + Slap Fries

Sometimes, all you need is finger food. It's as simple and as uncomplicated as that. Forks, knives, and spoons are for more serious meals, more serious times, and tonight just isn't one of those nights. It's time to embrace the inner child, to save the veggies for tomorrow, and to keep that …

Raspberry Rosé Cake for Better Homes and Gardens

Hi all! Today you can find me on the Better Homes and Gardens blog again, and this time I'm showing you how to make an easy celebration cake. Rosé …