There Delicious By:Hannah Cummings


1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder

1 1/4 teaspoons white sugar 1 egg 1 cup milk 1/2 tablespoon butter, melted

1/2 cup frozen blueberries, thawed


  1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

That's all there is to it!


  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons white sugar
  • 1 pinch salt
  • Cupcakes:
  • 1 (16.5 ounce) packageDuncan Hines® Devil’s Food Cake Mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups water
  • 2 cups marshmallow fluff
  • 2 (16 ounce) cans Duncan Hines® Frosting Creations Frosting Starter
  • 2 (3 gram) packets Duncan Hines® Frosting Creations Chocolatey Marshmallow Flavour Mix
  • 2 tablespoons graham cracker crumbs
  • 24 mini-marshmallows
  • Directions
    1. Preheat oven to 350 degrees F. Place cupcake liners in muffin pans.
    2. Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl.
    3. Place 2 tsp. of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners.
    4. Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool.
    5. Meanwhile, prepare cake batter as directed on package. Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full.
    6. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
    7. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
    8. Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer.
    9. Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
    10. Pour 1 packet of Duncan Hines® Frosting Creations Chocolatey Marshmallow Flavour Mix into 1 can of Duncan Hines® Frosting Creations Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
    11. Frost cupcakes with the Chocolatey Marshmallow frosting you just created.
    12. Sprinkle tops of cupcakes with extra graham cracker crumbs and garnish with a mini-marshmallow.


  • 1 package Duncan Hines® Red Velvet Premium Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 (16 ounce) containerDuncan Hines® Creamy Home-Style Cream Cheese Frosting
  • Sprinkles or additional garnishes
  • Directions
    1. Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
    2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
    3. Bake in a 13 x 9-inch pan for 35-38 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
    4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
    5. Garnish, and enjoy!

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