Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans | View Edit | |
| Spanish Style Pressed Ham and Cheese Sandwiches | View Edit | |
| Sparkling Sangria | View Edit | |
| Speedy Southwest Salad | View Edit | |
| Spice Substitutes | View Edit | |
| Spiced Candied Cashews | View Edit | |
| Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous | View Edit | |
| Spiced Peach Pie | View Edit | |
| Spiced Pita Chips | View Edit | |
| Spiced Tea | View Edit | |
| Spicy (or Mild) Peanut Sauce | View Edit | |
| Spicy Baked Chickpeas | View Edit | |
| Spicy Chicken | View Edit | |
| Spicy Cinnamon Cake | View Edit | |
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Servings: Not specified DirectionsPreheat oven to 350 degrees F. Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.1 (18-ounce) package spice cake mix 1 (4 serving) package instant vanilla pudding mix 1 cup sour cream 4 eggs, beaten 1/2 cup corn oil 5 tablespoons sugar 2 teaspoons ground cinnamon 1/2 cup chopped pecans IngredientsNo ingredients listed for this recipe. |
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| Spicy Mulligatawny | View Edit | |