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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
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You don't have to wait for a fiesta to whip up this tasty dressing made with sour cream, ranch dressing mix, diced tomatoes, and green chilies. Stir and serve over your favorite greens or a hot baked potato.
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This pie--using a pre-made crust, pudding mix, and whipped topping--can be assembled in minutes. Allow at least 1 hour for it to set.
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This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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Flavored vodkas with a splash of maraschino cherry juice and champagne come together to make a fun and fizzy drink for your next party.
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Homemade beef gravy makes good use of dry onion soup mix in this easy recipe that will whip up a pot of savory sauce in less than an hour.
Ingredients: garlic, water, soup mix, beef, milk, flour
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Sooo easy! This cookie is very malleable, and can be tailored to your families tastes. Try peanut butter, oatmeal, raisins, or chocolate chips as additions.
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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This is a twist on the regular vodka sour, I add a shot of cherry grenadine to make it special!
Ingredients: vodka, sour mix, grenadine syrup