have any resipes for desert?

Answer 1

CHOCOLATE FUDGE PUDDING

Ingredients:
1 cup SR flour
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla essence
2 tablespoons melted butter

Method:
mix flour, salt, sugar and cocoa. Add milk vanilla and butter. Mix well together. Put mixture into deep casserole dish.

Topping
3/4 cup brown sugar
1/4 cup cocoa
1and 3/4 cup boiling water

Mix these 3 ingredients together and pour over pudding mix. Bake in a moderate oven for about 50 mins.

ENJOY!!

Answer 2

choc. chip cookie dough cheese cake
( I made this up)
Ingredients
1 roll of choc chip cookie dough
12 oz heavy whipping cream
1 tsp almond extract
2 8 oz cream cheese
1 cup granulated sugar
1 bag mini white choc. chips

press the cookie dough into a pie pan to make your crust.
Blend all other ingredients together (except choc chips)
Fold choc chips into mixture
Pour into pie crust and bake on 350 for about an hour..... Oven temps may vary so you will want to watch and make sure your crust isnt burning .
When you take it out the middle will still seem a little bit liquidy but you just have to let it cool totally and then refrigerate.
It is better if you make it the night before
Garnish with whipped cream and/or raspberry sauce.

Answer 3

Here is something easy. Gather the following items:
8 ounce Cream Cheese
I graham cracker pie crust
I can of mandarin orange segments in juice
I 20 ounce tub of coolwhip

Let the cream cheese soften to room temperature. Drain into a bowl the juice from the orange segments.
Mix with an electric mixer the cream cheese, coolwhip and juice from oranges. Set aside.
Line the bottom of the pie crust with orange segments.
Fold and smooth the cream cheese mixture into the pie crust.
Garnish with any remaining orange segments and let chill for one hour.

Answer 4

Sooooooooo Easy, taste great

Hershey's Chocolate Pie:

6 Hershey bars, 16oz. Cool Whip, 9 inch chocolate pie shell.

Microwave six candy bars for one minute, stir till melted. Add 8oz. Cool Whip and mix. Pour in pie shell. Top with remaining Cool Whip. Refrigerate overnight.

Answer 5

I belong to the Cooking Club of America, I get this geat magazine ever other mon and I can get recepts for almost everything that I want to cook and all the reciepts have been tested and if not they tell you but they mostly work for me. If you are a member to this club I have gotten some great free gifts.

Answer 6

this is an marvelous internet site with particularly some recipes! i'm going to paste the cakes link for purely the recipes nonetheless. as quickly as you have taken a seem you may desire to click on recipes up the precise to be certain all of the cuisines you have a pass at employing! Emily

Answer 7

candied orange peels

1 cup sugar
1 cup water
1 cup orange peels, white stuff cut out

bring some water to a boil, add orange peels, simmer 10 min. drain.

bring another pot of clean water to boil, boil peels for another 10 min. drain.

repeat process again.

add 1 cup water with sugar and dissolve.

add peels, boil for 10 more min.

drain, and place peels on aluminum foil. let dry for 3 hrs. and roll in sugar.

enjoy!

Answer 8

KOOL-AID CAKE

1 box cake mix your choice
1 box powdered sugar
1 pack Kool-Aid, your choice
1 carton or can of milk, your choice

Make cake according to directions on the box. Mix a half a box
of powdered sugar and about half a pack of Kool-Aid, you can mix
the whole pack of Kool-Aid to fit your taste. Mix well. Stir in
the milk a little at a time to get the thickness you desire. After cake cools before putting on the icing put a few holes in the cake, so as to let some of the icing soak in the cake.



Snicker Cheesecake Pie

4 Snickers candy bars
1 (10 inch) pie crust, baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi-sweet chocolate chips
2 tablespoons milk

Cut candy bars into small pieces and place in bottom of pie
crust. In a mixing bowl, beat cream cheese and sugar together.
Add eggs, sour cream and peanut butter, beating at low speed
until combined. Pour over candy pieces. Bake at 325 degrees for
35-40 minutes. Cool. Melt chocolate chips with milk. Stir until
smooth. Spread over filling. Refrigerate for 2 hours.




CHOCOLATE PEANUT BUTTER ICE CREAM PIE
1 CHOCOLATE GRAHAM CRACKER CRUST
1 1/2 PINTS VANILLA ICE CREAM
2 CUPS CREAMY PEANUT BUTTER
1 18 OZ. JAR ICE CREAM FUDGE TOPPING, SLIGHTLY HEATED
1 8 OZ. COOL WHIP

MIX ICE CREAM AND PEANUT BUTTER TOGETHER ON LOW SPEED FOR ONE MINUTE. POUR INTO PIE CRUST AND FREEZE UNTIL FIRM, ABOUT 3 HOURS. WARM TOPPING SLIGHTLY AND SPOON OVER ICE CREAM MIXTURE. RETURN TO FREEZER. SERVE WITH COOL WHIP ON EACH PIECE. RETURN LEFTOVERS TO FREEZER.




BLOOD ORANGE SORBET
1 cup water
1/2 cup sugar
2 cups blood orange juice


In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.

Answer 9

Do u mean dessert? The desert is far away!

Answer 10

See this link :

http://www.chefs.com/sitemap/recipes.aspx?page=1&sid=295