(Family Features) While Father's Day is for honoring dads, it's also a great opportunity to honor the men who have been father figures to us - stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they've meant to you. A card or letter, a phone call or a face to face conversation - you'll give them a Father's Day gift they'll never forget.

To show them your appreciation, have them over for a special dinner. Grill up some chicken and top it with this Cilantro Cream Sauce. Serve with some southwestern-inspired rice and follow it all up with these Double Chocolate Warm Pudding Cakes for a homey dessert.

For more Father's Day dinner and dessert ideas, visit VeryBestBaking.com.

Cilantro Cream Sauce over Chicken

Makes 6 to 8 servings

• 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
• 2 cups loosely packed fresh cilantro
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 cup water
• 2 teaspoons granulated chicken flavor bouillon
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• Ground black pepper to taste

1. PLACE cilantro, evaporated milk, water and bouillon in blender; cover. Blend until smooth.
2. MELT butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper.
3. POUR sauce over chicken breasts.

Nutrition Information per serving: 330 calories; 120 calories from fat; 14g total fat; 8g saturated fat; 130mg cholesterol; 380mg sodium; 9g carbohydrate; 0g fiber; 6g sugars; 40g protein; 10% Vitamin A; 20% Calcium

Double Chocolate Warm Pudding Cakes

Makes 8 servings

• Nonstick cooking spray
• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar, divided
• 3 tablespoons plus 1/4 cup Nestlé Toll House Baking Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons water
• Lowfat whipped topping or ice cream (optional)

1. PREHEAT the oven to 350° F. Spray 8-inch-square baking pan or dish with nonstick cooking spray.
2. COMBINE flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
3. COMBINE remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and 2 tablespoons water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. With wire whisk, stir in sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
4. BAKE for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

TIP: Individual servings can be reheated in microwave for 10 seconds.

Nutrition Information per serving: 250 calories; 25 calories from fat; 3g total fat; 1g saturated fat; 5mg cholesterol; 220mg sodium; 45g carbohydrate; 1g fiber; 32g sugars; 5g protein; 15% Calcium

Source: VeryBestBaking.com

(Family Features) From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring.

However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. Made from fresh milk and real cream, PHILADELPHIA Cream Cheese is the high-quality ingredient that makes sweets stand out.

These fresh dessert ideas all feature everyone's favorite indulgence - cheesecake - along with other lively flavors, such as coconut, lemon and blueberry. Desserts this delicious will have your guests hopping up for seconds. For these and other recipe ideas, visit www.creamcheese.com.

Easter Mini Cheesecakes

Prep time: 20 minutes
Total time: 3 hours, 20 minutes
Servings: 18

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 cup plus 2 tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

1. Heat oven to 325°F.
2. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25-30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
5. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

Blueberry Streusel Cheesecake

Prep time: 15 minutes
Total time: 6 hours, 45 minutes
Servings: 16

• 1 1/2 cups plus 3 tablespoons flour, divided
• 1 1/3 cups sugar, divided
• 1/2 teaspoon ground cinnamon
• 3/4 cup cold butter, cut up
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 2 cups fresh blueberries

1. Heat oven to 325°F.
2. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
3. Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Note: You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.

Double Lemon Cheesecake Bars

Prep time: 35 minutes
Total time: 7 hours, 15 minutes
Servings: 16

• 52 vanilla wafers, finely crushed (about 2 cups)
• 3 tablespoons butter or margarine, melted
• 4 eggs, divided
• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 3/4 cups sugar, divided
• 3 tablespoons flour
• 1 tablespoon lemon zest
• 1/3 cup lemon juice (about 2 lemons), divided
• 1/2teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water

1. Heat oven to 325°F.
2. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides.
3. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
4. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
5. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
7. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
8. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve.

Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Recipes/photos courtesy of PHILADELPHIA Cream Cheese

Source: PHILADELPHIA Cream Cheese

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch, divided
• 2 tablespoons water
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 5 to 6 cups sliced peeled apples (5 to 6 medium)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
   Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

• 6 cups sliced peeled ripe apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter or margarine
• 18 caramels, unwrapped
• 5 tablespoons milk
• 1/4 cup chopped pecans

1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
   Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.

The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:

* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.

All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.

See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.

Ooey-Gooey Caramel Cake

Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
15 servings

• 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
• 1/4 cup all-purpose flour
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 bag (8 ounces) milk chocolate-coated toffee bits
• 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
• Sweetened whipped cream, if desired
• Caramel topping, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

Source: Wiley Publishing

(Family Features) Dazzle your guests with a decadent dessert like this Crème Brûlée.  With a rich and creamy filling topped with a sugary crust, these individual-sized sweets can provide a perfect ending to nearly any get-togther.

Find more dessert recipes at www.culinary.net.

Watch video to see how to make this delicious recipe!

Crème Brûlée

• 4          cups heavy cream
• 2          teaspoons vanilla extract
• 2          teaspoons ground cardamom
• 1/2      cup granulated sugar
• 6          egg yolks
• vanilla sugar

1. Heat oven to 300° F.
2. In a medium saucepan, bring the cream, vanilla and cardamom to simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes.
3. In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth.
4. Set ramekins into baking dish with sides.  Pour mixture into ramekins.  Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm.  Chill 1 hour.
5. Before serving, evenly sprinkle vanilla sugar on top.  Use kitchen torch to caramelize vanilla sugar.

Recipe adapted from Milk Means More.

Source: Culinary.net

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8 ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

A spin on a classic dessert can either make or break an entire meal. This recipe is without a doubt a winner to make your whole family say, "yum."

This Caramel Cheesecake is smooth and fluffy on the inside, but the outside is topped with warm caramel and toasted, chopped pecans for that sweet and savory crunch you’ve been craving. The recipe is rich and full of that sweet cheesecake flavor. Anyone who likes cheesecake is going to devour this spin-off recipe in seconds.

To make the cheesecake, start by assembling the crust that’s made of crushed wafers, sugar and butter formed to the bottom of your cheesecake pan. Line leftover wafers around the perimeter of the pan to create a sturdy side to give the cheesecake some stability and texture.

Set the crust aside and mix filling ingredients until smooth and blended. It’s important to make sure all the elements are perfectly combined so the consistency of your cake is spot on.

Then it’s time to bake and cool on a wire rack for about an hour after it comes out of the oven. Refrigerate the cheesecake overnight so everything is set and the flavors settle a bit.

Lastly, before serving, prepare the toppings. Microwave to heat the caramels with milk and drizzle over the perfectly baked cheesecake. Finally, sprinkle pecans on top.

This dessert is great for any occasion or just a sweet treat after a long day. It’s satisfying and creamy with some crunch – nearly everything you could ask for in a delicious dessert.

The cool cheesecake topped with the warm caramel makes for a blend of silky, satisfactory bliss. This cheesecake does take some planning ahead, but in the end, it’s totally worth it when you see the reactions of those who take a bite.

For more dessert recipes, go to culinary.net.

Watch video to see how to make this recipe!

Caramel Cheesecake

CRUST:

• 46 crushed wafers
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16-18 whole vanilla wafers for side of form

FILLING:

• 3 8oz. packages cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly whisked

TOPPING:

• 26 caramels
• 2 tablespoons milk
• 1/2 cup chopped pecans, toasted (optional)

1. Preheat oven to 325°.
2. CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
3. Arrange whole vanilla wafers around sides of pan.
4. FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
5. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
6. TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.

Calling all chocolate lovers!!!  Not only is the pie rich with chocolate, it is easy to make when you need a quick dessert.  Try this recipe and more dessert recipes at culinary.net.

Chocolate Silk Pie

• 1 (9 inch) unbaked pastry shell
• 1 (7 ounce) jar marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 cup heavy whipping cream, whipped

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings, optional

1. Preheat oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake 8-10 minutes. Remove foil. Cool on a wire rack.
2. Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter and unsweetened chocolate.
3. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream then pour mixture into crust.
4. Topping:  in a large bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling.
5. Refrigerate at least 3 hours before serving. Garnish with chocolate shavings if desired. 

Recipe adapted from Taste of Home

Watch video of how to make this delicious pie!

Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.

Marshmallow Crescent Puffs

• 1/4 cup granulated sugar
• 2 TBS all-purpose flour
• 1 Tsp cinnamon
• 2 cans refrigerated crescent dinner rolls
• 16 large marshmallows
• 1/4 cup butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 teaspoons of milk
• 1/4 cup chopped nuts (optional)

1. Preheat oven to 375° F.  Spray muffin pan with non-stick cooking spray.  
2. In a bowl, mix sugar, flour and cinnamon.
3. Seperate crescent dough into 16 triangles.  Dip 1 marshmallow into the melted butter, then roll in the sugar mixture.  Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry.  Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
4. Bake 12-15 minutes or until golden brown.  Let cool for 1 minute.  Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
5. How to make glaze:  Mix powdered sugar, vanilla and milk.  Add more milk if needed to get desired consistency.
6. Drizzle glaze over warm rolls.  Sprinkle with nuts (optional).  
7. Serve warm.

Recipe adapted from Pillsbury.

Source: Culinary.net

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
 

Pistachio Cake

• 1 package white cake mix
• 1 package instant pistachio pudding mix
• 3 Large eggs
• 1 cup Club Soda
• 3/4 cup canola oil
• 1 cup chopped walnuts

Frosting

• 1 package instant pistachio pudding mix
• 1 cup 2% milk
• 1 carton frozen whipped topping, thawed.

1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
3. Transfer mix to prepared bundt pan.
4. Bake 40-45 minutes or until toothpick comes out clean from the center.
5. Cool in pan 10 minutes before transferring to plate.
6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
7. Fold in thawed whipped topping.
8. Spread over cake.
9. Refrigerate until serving.