RED VELVET CHOCOLATE ESPRESSO CAKE POPS
CAMBRIA KITCHEN TOUR 2018 Ingredients 1 15.25oz Chocolate Cake Mix (i.e. Duncan Hines or Betty Crocker) 1 cup water 1/4 cup warm water 1 1/2
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CAMBRIA KITCHEN TOUR 2018 Ingredients 1 15.25oz Chocolate Cake Mix (i.e. Duncan Hines or Betty Crocker) 1 cup water 1/4 cup warm water 1 1/2
1 15.25oz pkg Spice Cake Mix (Betty Crocker) 1 3.4oz Butterscotch Jello Instant Pudding & Pie Filling 1/2 cup Blood Orange Olive Oil 1/2 cup
Ingredients 1 15.25oz Box Devils Food Cake Mix (I use Betty Crocker Super Moist Cake Mix) 1 5.9oz Box Instant Chocolate Pudding Mix 4 Large
Ingredients 1 15.25oz Box Lemon Cake Mix (I use Betty Crocker Super Moist Lemon Cake Mix) 1 3.4oz Box Instant Lemon Pudding 4 Large Eggs
Ingredients 6 Tomatoes, peeled & chopped 1 Red Onion, chopped 1 Cucumber, seeded & chopped 2 Red bell pepper, seeded & chopped 2 Stalks of
Cambria Kitchen Tour 2015 Ingredients 1/2 cup Butter, melted (1 stick) 2 Eggs, beaten 1 pkg (8.5oz) Jiffy corn bread mix 1 can (15oz) Whole
Ingredients 1 Pound Spiral Pasta (Fusilli pasta) Salt & Pepper 1 Pound Ripe Cherry Tomatoes, diced 1 1⁄2 Cups Black Olives & Kalamata Olives, pitted
Ingredients 3 Cups Chicken, cooked & shredded (you can use Crab, Lobster, Mangos etc) 3 Avocados, cubed 2 Limes, zested 1/4 Cup Chives, chopped (reserve
Ingredients 12 Medium Ears of Corn, Cooked and Corn removed from Cobs 3 Cans Black Beans (15oz-19oz), drained & rinsed 3 Jalapeño Chiles, seeded &