What's your best dessert recipe?

Question

I'm planning a party so tell me, what are some good desserts to make (recipes preffered)?.

MMMM.....all these recipies are making me HUNGRY!

Answer 1

Mmmm... a delicious chocolate eclair cake recipe!
2 packages Instant french vanilla pudding mix 3.5 size

3 cups milk (do not use skim)

8 ounces Cool Whip (thawed)
box Honey Graham crackers (you will have to break some of them to get them to fit, most will be whole graham crackers)


Line bottom with graham crackers of a 13x9 buttered pan. Prepare pudding according to package directions, using only 3 cups milk. Fold in Cool Whip. Spread half of the mixture over graham crackers. Place another layer of graham crackers over pudding, spread with remainder of pudding and top with graham crackers. You will have 3 layers of graham crackers.


*FROSTING*

3 tablespoons butter, melted

2 ounces HERSHEY'S unsweetened baking chocolate bars = 2 wrappers / put on a paper plate and chop up

2 cups powdered sugar

3 Tablespoons white Karo corn syrup

1 teaspoons vanilla

3 Tablespoons milk



Add Hershey's to melted butter, mix well. Remove from heat. Add powdered sugar, corn syrup, vanilla and milk, mix thoroughly (may require extra milk for consistency). I add back to medium to medium low heat to get the lumps out stirring constantly to NOT burn. Frost top of cake ASAP because it starts to harden like a HERSHEY candy bar. Chill 24 hours. You can chill for say............. 8 hrs... you could make it early in the a.m. and serve that night.

OR...

Better Than Sex Cake


Ingredients:
1 C. flour
1 C. chopped nuts (use pecans)
1 stick (1/4 lb) butter, softened
1 (8oz) pkg. cream cheese, softened
1 C. confectioner's sugar
2 cartons (8 oz each) whipped dessert topping, divided
3 C. milk
2 (3 1/2 oz.) pkg. Instant chocolate pudding mix



Preparation:
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees 20 minutes. Cool on wire rack. In medium bowl, with electric mixer; combine cream cheese, confectioner's sugar and one carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish.
Refrigerate. In large bowl with electric mixer, combine milk and chocolate pudding mixer; beat three minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping (like Cool Whip) evenly over chocolate layer and refrigerate until
serving time. You can decorate the top with chocolate shavings or chopped nuts.

You can substitute lemon pudding… if there is a chocolate allergy…or just because.

OR

Chocolate Swirl Cheesecake

Crust:


1 & 1/4 cups graham crackers crumbs
2 Tablespoons sugar
1/4 cup butter, melted

Filling:

8 ounces cream cheese, room temperature
1 pound Neufchatel cheese, room temp. (2-8oz blocks)
4 eggs, room temp.
1/4 cup half and half
2/3 cup sugar
6 ounces Hershey semi-sweet chocolate chips or
Ghirardelli semi-sweet chips, *melted

To prepare crust, mix all ingredients in a bowl; press mixture
into bottom of a 10 inch springform pan.
To prepare filling, place cheese in a large bowl and beat until
smooth. Add eggs, one at a time. Then beat in half and half
and sugar.
Pour 1/3 of filling into another bowl; add melted chocolate and
thoroughly blend together. Pour 1/2 of cheese mixture over crust.
Top with chocolate/cheese mixture; then pour over remaining
cheese mixture. Carefully swirl mixture together with a knife.
(Make sure you do not touch the graham cracker crust with the
knife). * When I melt the chocolate, I do it in a small sauce pan
on medium heat stirring constanly but I add to the chocolate
pieces just alittle of the half and half to heat melt it.
Bake at 350 degrees for 50-60 minutes or until center is firm.
Let cool completely in pan on rack, then transfer to refrigerator.
When ready to serve, run sharp knife around side of cake to release
pan. Transfer to platter and decorate with chocolate shavings or
I melt Dove milk chocolate candy and carefully spread the outer
top edges with the mixture than I add chocolate covered Heath
pieces while the Dove chocolate is still melted, it will help the
candies stick....
I decorate the cheesecake after I take the springform sides off. I
keep the cheesecake on the round part of the pan and place it
on a pretty plate large enough to accommodate the 10" pan.
Enjoy!

OR....
Kahlua Brownie Trifle Dessert


Ingredients: Duncan Hines brownie mix
Pecans, chopped
COOL WHIP, thawed
Heath pieces, chocolate covered
Kahlua *** :) ***

Bake in a 9x13" pan. Duncan Hines chewy brownies.
Bake your brownies per the box instructions.

Let cool and poke holes with a butter knife into the cooled
brownies.. Pour alittle over 1/4 cup of Kahlua onto the
brownies. Let soak for about 1-4 hours. Cut brownies into
little pieces.

In a trifle bowl, layer the cut up brownies (Kahlua soaked)
chopped pecans
Cool Whip
Chocolate covered Heath pieces
Keep repeating the same layers,
brownies / chopped pecans / Cool Whip and Heath pieces.

Top with the left over Cool Whip.

Refrigerate for a few hours before serving........

You can decorate the top with fruit if you desire.


SURE HOPE YOU LIKE CHOCOLATE

Answer 2

even if you don't like this recipe this site has some AWESOME desserts!

Creme Brulee Recipe courtesy Alton Brown, 2005
See this recipe on air Wednesday Jul. 26 at 7:00 PM ET/PT.

Show: Good Eats
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 2 hours 15 minutes
Cook Time: 1 hour
Yield: 6 servings

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Answer 3

Mini Cream Puffs


INGREDIENTS:

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, split and fill them with the filling of your choice, whether it is sweet or savory.

Enjoy

Answer 4

LOBSTER CASSEROLE: 18 ounces frozen artichokes seasoned salt 2 packages ( 4 1/2 ounces each) precooked rice* 15 ounces canned lobster 2 cans cream soup 10 ounces water 10 ounces coke (or diet coke- it's not as sweet) sliced cheese chopped chives Cook the artichikes according to the package directions and drain. Place in a 3 Quart casserole pan and sprinkle with the seasoned salt. Cover with a layer of rice. Drain the lobster and place it over the rice, the blend the soup with the two liquids and pour it over the lobster. Bake at 400 degrees for 40 minutes or until the sauce is bbbubbbly. Cut slices of cheese in half to form triangles and arrange them over the casserole. Sprinkle with chives or parsely. And for dessert- MawMaw's Plum Cake: Cakes, Cookies & Candy Makes: 10 - 15 servings Prep Time: 25 minutes Cook Time: 1 hour, 0 minutes Ready In: 1 hour, 25 minutes This moist baby food cake is quick and easy and enjoyed during the holidays. Or you could bake the dish as cupcakes for the kids. Ingredients 2 cups sugar 3 eggs 1 cup oil 2 small jars of plum with Tapioca baby food 2 cups self rising flour 1 tsp cloves 1 tsp cinnamon 1 cup chopped pecans Directions Mix together sugar, eggs, oil and baby food in large bowl till blended well. Add flour, seasonings and nuts. Bake in well greased loaf pan or small 8 X 8 pan. Bake at 350 for 60-70 minutes. A nice buttermilk icing or powdered sugar icing to top the cake would be great addition. You could also add a cup of freshly brewed coffee or a glass of ice cold milk!

Answer 5

Strawberry Shortcake

Filling
4 cups sliced strawberries
2 tablespoons sugar
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Shortcake
2 cups self-rising flour
2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter
1 large egg
2/3 cup cream or buttermilk

1 8-inch pan, buttered, lined with parchment or wax paper



1. To make filling, combine sliced berries and sugar and allow to macerate, covered, in the refrigerator for several hours before serving. Whip cream with sugar and vanilla, cover and refrigerate.

2. For the shortcake, preheat oven to 450 degrees and set a rack in the middle level.

3. Combine flour and sugar in bowl of a food processor outfitted with the metal blade and pulse several times to mix. Cut butter into 8 pieces and add. Pulse 12 to 15 times to reduce to fine crumbs. Whisk egg and cream together and add. Pulse several times to mix. At this point the dough will be very soft. Scrape dough into prepared pan and smooth top. Bake until well colored and firm, about 15 to 20 minutes. Invert from pan to a rack to cool.

4. To assemble, split shortcake and place one round on a platter. Top with half the berries and half the cream. Place second layer of shortcake on top of cream and repeat with remaining berries and cream. Serve immediately.

Answer 6

Watergate Salad! Its quick and EZ and everyone loves it.

1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounces) crushed pineapple in juice, undrained
1 cup miniature marshmallows
1/2 cup chopped walnuts nuts
2 cups thawed Cool Whip Topping

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve

Good Luck
SBG

Answer 7

(m)

Caramel Cream Dessert

1 3 ounce package cream cheese, softened
2 cups frozen whipped topping, thawed
1 12.25 ounce jar caramel ice cream topping, divided
2 cups cubed pound cake
1/4 cup chopped pecans, divided
4 to 6 medium fresh peaches, peeled and sliced or 2 15 ounce cans sliced peaches in juice, drained
1/2 pint raspberries or strawberries

Beat cream cheese with electric mixer in medium bowl until smooth.

Add whipped topping and 3/4 cup caramel ice cream topping. Beat until well blended; set aside.

Place pound cake cubes in 1 1/2 quart serving bowl.

Drizzle with 1/4 cup caramel ice cream topping.

Spread evenly with half the cream cheese mixture. Sprinkle with 2 tablespoons chopped pecans.

Top with all the peaches and half the raspberries.

Spread remaining cream cheese mixture over fruit.

Sprinkle with remaining pecans and raspberries.

Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Answer 8

Fried Tortillas!!!
Take plain white tortillas and put them in a well greased skillet until it bubbles, or to a light brown.
Then flip it and wait till the other side bubbles, or turns light brown. Sprinkle both sides with powdered sugar. And serve with Breyer's vanilla bean ice cream.
I LOVE this.

Answer 9

My homemade banana cake with chocolate ganache, banana pudding in between the layers and frosted with a banana whipped cream icing served cold. If you want the recipe let me know I"ll send it to you

Answer 10

Depends what type of desserts you want.

The no bake cheesecakes are good to use, and easy.

If you like chocolate and peanut butter:

Mix:

2 sticks melted butter/margarine
1 small box powdered sugar
1 jar peanut butter (regular size is fine)

spread into 9x13 pan

melt one lb. package semi-sweet chocolate chips and spread over pb mix. let sit on counter to cool, or refrigerate.

You'll have quick easy and really delicious peanut butter bars..
good luck! love guys that can cook!

Answer 11

Strawberry Pie
This is a delightful desert that is sure to please your family. Prep time does not include time to chill.
1 (3 ounce) package cream cheese, room temperature
2-3 tablespoons milk
1 (9 inch) baked pie crusts
1 quart ripe fresh strawberries, washed, capped and drained
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
red food coloring
whipped cream
4-6 servings

1. Mix cream cheese with milk until smooth.
2. Spread on baked pie crust with back of teaspoon, until entire pie crust is covered.
3. Cut half of the strawberries in half and put in the sauce pan with sugar, cornstarch and water.
4. Cook over medium heat until thickened, adding a few drops of red food coloring.
5. Place remaining strawberries (whole) in the pie crust and pour cooked berry misture over whole berries.
6. Chill.
7. Serve with whipped cream or Cool Whip

Chocolate Raspberry Pillows
Yummy little treats from the puff pastry site.

1 (17 1/3 ounce) package frozen puff pastry sheets (2 sheets)
2 egg yolks
2 teaspoons water
3/4 cup semisweet chocolate pieces (OR semi-sweet chocolate chunks)
2 cups frozen raspberries
32 Pastries

1. Thaw pastry sheets at room temperature 30 minutes.
2. Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
3. Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
4. Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
5. Makes 32 pastries.