i want something sweet any ideas?

Answer 1

I heard there is this good yogurt shop in this one-horse town somewhere nearby... somethiing about by the pound... sounds good to me!

Answer 2

Chocolate Bowls

Here's what you will need to make it:


one 16 ounce bag of semi-sweet chocolate chips

foil baking cups

stuff to put in your chocolate bowl, like fruit or ice cream

bowl

spoon

Here's what you have to do:

1. Check with a grown-up before you start this.

2. Using a microwave, heat the chocolate chips, stirring them every 10 seconds until they're melted.

3. Take a spoon and spread the inside of a foil baking cup with the melted chocolate until it's covered.

4. Put the foil baking cup into the freezer until it's frozen, about 15 minutes.

5. Take it out and paint another layer of melted chocolate.

6. Put that one in the freezer until it is frozen, another 15 minutes.

7. Take it out, peel off the foil wrapper, and you have your chocolate bowl!

8. Last, put anything you want in it and enjoy!

9. Bon Appetit!

Answer 3

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

CRUST:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

CHEESECAKE:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup chocolate chip cookie dough, * see note

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Drop 2/3 cup of the cookie dough by level teaspoonfuls into cheesecake batter; fold gently. Pour into crust. Dot with level teaspoonfuls of remaining 1/3 cup cookie dough. Bake at 450 F. for 10 minutes.

Reduce oven temperature to 250 F; continue baking for 30-40 minutes.

Loosen cake from rim of pan. Chill.

Serving Size: 12

Answer 4

Try mud pie smash up 20 Oreo cookies melt half a stick of butter use this to form the crust in a pie pan then scoop in chocolate ice cream (you may need to let this soften for easier scooping) put in freezer to let the ice cream harden then take out and top with hot fudge then if you like sprinkle with you favorite nuts

Answer 5

triple chocolate ice cream sandwiches

1 (17.5-ounce) package chocolate chip cookie mix
1 stick butter
1 egg
1 (12-ounce) bag mini chocolate chips
2 pints chocolate chocolate chip ice cream

Preheat oven to 375 degrees F.

In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve.

Answer 6

Chocolate Caramel Cookies
Ingredients

1/2 cup butter, softened
2/3 cup granulated sugar
3 squares semi sweet chocolate, melted and cooled
1 egg, separated
1 teaspoon vanilla
1 cup all purpose flour
12 unwrapped caramels
2 tablespoons milk
1 cup finely (very finely) chopped pecans
2 squares semi sweet chocolate
1 teaspoon vegetable oil
Method

Heat oven 350° F. Cream butter and sugar together until light and fluffy. Add the 3 squares chocolate, egg yolk, vanilla and flour. Wrap in plastic wrap, chill about 15 minutes. Roll dough into 1 inch balls.
dip each ball into egg white; roll in chopped pecans. Place on ungreased cookie sheet.
Use handle of wooden spoon or thumb to make deep indentations in center of each ball. Bake for 10 to 12 minutes. Remove from baking sheet. Meanwhile , melt caramels and milk. Pour 1/2 teaspoon of caramel mixture into each thumbprint while cookies are still warm. Cool cookies.
Melt 2 squares chocolate and oil over low heat or in microwave on medium power for 2 minutes. Stir until smooth. Drizzle each cookie with chocolate. Chill. To store, cookies may be frozen up to 2 weeks, drizzle with chocolate once thawed.

Yield: 2 dozen cookies.




Fudge Fingers
2/3 cup butter (no substitutes)
4 squares (1 ounce each) unsweetened chocolate
4 eggs
1 teaspoon salt
2 cups sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup chopped pecans
Browned Butter Frosting

1/2 cup butter (no substitutes)
1/3 cup whipping cream
2 teaspoons vanilla extract
4 cups confectioners sugar
Glaze

1 square (1 ounce) unsweetened chocolate
1 tablespoon butter (no substitute)
Method

In a microwave or double boiler, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture.
Stir in pecans. Pour into a greased 15 by 10 by 1 inch baking pan. Bake at 350 degrees F for 20—25 minutes until a toothpick inserted near center comes out clean. Cool.
Frosting:
Heat butter in a saucepan until golden brown, about 7 minutes. Remove from heat; add cream and vanilla. Beat in sugar until smooth and thick. Frost bars.
Glaze:
Melt chocolate and butter in a microwave or double boiler; cool slightly.
Drizzle over bars.

Yield: about 5 dozen

Answer 7

white chocolate reese peanut butter cups,skittles,marshmallows and eminems to put in the marshmallows.ice cream,3 musketeers bar,gummi bears.

Answer 8

if you want it now don't go through all the trouble to make something! just buy something.........like simple skittles or M & M's!!!!!!

Answer 9

Cheesecake Supreme
Ingredients

•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)

Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices

6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.

7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat

8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.