I am looking for some sweets recipies?

Answer 1

Ooey Gooey Chocolate Bars Recipe
really yummy!
13 ounces refrigerated chocolate chip cookie dough
1 cup quick-cooking oatmeal
1 cup miniature marshmallows
10 vanilla caramels, unwrapped
1 tablespoon milk
1/3 cup M&Ms plain chocolate candies
12 servings

1. heat oven to 350*.spray 8" pan with non stick cooking spray --
2. crumble cookie dough into medium bowl --
3. stir in oats, with floured fingers.press dough evenly in bottom of sprayed pan.
4. bake at 350* for 15-20 minutes.or golden brown.
5. remove pan from oven.sprinkle marshmallows over warm crust --
6. return to oven -- bake an additional 1-2 minutes or until marshmallows are puffy --
7. drizzle melted caramels evenly over warm bars --
8. sprinkle M&M's over top.
9. cool 1 hour or until completely cooled.
10. with hot, wet knife, cut into serving pieces.

Answer 2

Cherry Enchiladas
Submitted by: Brigantine
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 9 Hours
Yields: 5 servings
"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
INGREDIENTS:
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced
almonds
DIRECTIONS:
1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Answer 3

Sugar Free Chocolate Cake

2 cups flour
1 cup Splenda granular (sugar substitute)
3 tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons Miracle Whip light
1 3/4 cups water
1 teaspoon vanilla extract

Blend dry ingredients well.
Add salad dressing, water and vanilla, mix well.
Pour into two 8 or 9 inch cake pans or one 13X9x2 inch pan.
Bake at 350 degrees until done.
When cool, top with sugar-free whipped topping if desired.

Answer 4

This is a delicious recipe for toffee with nuts. You will LOVE it.

Toffee

1 cup chopped nuts
3/4 cup brown sugar (I like dark brown best)
1/2 cup butter
1/2 cup chocolate chips

Butter an 8" pan.
Heat butter and sugar over medium heat. Boil, stirring constantly until it darkens and starts to smoke. (about 7 minutes) A candy thermometer will help here to get you to just below hard crack stage.

Pour over nuts in pan and sprinkle with chocolate chips.

*tip: cover pan with a cookie sheet to melt the chips. When they are soft, spread the chocolate until it is smooth. You can reserve some of the nuts from the bottom to sprinkle on top.

Answer 5

Marshmallow Puffs (they sound strange, but if you like cinnamon sugar and marshmallows you'll love these!)

Ingredients
8 jumbo puff marshmallows
1 pack of crescent rolls (8 pack)
1/2 stick of butter or margarine, melted
About a cup to a cup and a half of cinnamon sugar
(make it where with as much cinnamon as you like)
For Icing:
1/4 to 1/2 cup of powder sugar ( you want this icing like a condensed soup consistency)
2 Tablespoons of milk
1 teaspoon vanilla extract

Directions (this is really easy it just seems complicated)
1. Preheat oven to 350 degrees
2. Using a muffin pan ( made for baking 12) Separate the crescent rolls, lay them on a counter, cutting board, or on saran wrap.
3. Take your melted butter or margarine and roll your marshmallows first in that then in the cinnamon sugar. Place each marshmallow in the crescent roll and wrap it completely.(sometimes you have to stretch the crescent roll a little). Then place each marshmallow in one of the slots of the muffin pan.
4. Once done with each marshmallow, put a little butter on the outside of each marshmallow, and follow with putting a little cinnamon sugar on top as well.
5. Place in the oven for about 5-7 minutes, but keep a close eye on them because when the marshmallows start expanding outside the crescent roll and they turn golden brown they are finished.
6. While they are baking, you need to put the milk, and vanilla in a bowl, add the powdered sugar little by little until it becomes like a condensed soup consistency.
7. Take them out of the oven and you can let them cool or you it tastes better when you put the icing on when they are hot. Put some on each marshmallow puff, and let cool for a little bit.
8. After they have cooled, take two spoons and take and pry it up one side with each spoon with them and place on a plate to serve.(otherwise they tend to come all apart)
9. Sit back and enjoy your hard work.


If you have any questions please e-mail me.

Answer 6

Coffe cake
Yellow cake mix Dry - set aside 1/4 cup dry mix
add two eggs, and one can 21oz fruit filling (blueberrie, cherry, apple, peach)
pour into cake pan sprinkle with dry mix bake 20 minutes at 350
Very yummy

Answer 7

http://www.jannekes.eu/candy/index.html

Made a special page 'cause I'm so fond of candy, sweets and chocolate too !!
Enjoy it like I do!

Answer 8

Epicurious.com

That's all I need to say.

Answer 9

www.allrecipes.com