What's For Dessert?

Question

I'm looking for some easy and delicious recipes...something a little different?

Thanks!

Answer 1

Sometimes I make this pie that's kinda like a cheese cake too. What you do is soften an 8 oz. pkg of cream cheese at room temp, put it in a bowl and add any flavor of pudding mix..whatever you prefer. Add a cup of milk. Beat all this together with a mixer until it's well blended. Then pour it into a graham cracker crust. Let it set in the refrigerator for about a half hour before serving. It's very yummy and easy to make...only takes about 5 minutes! Hope my idea helps!

Answer 2

This can be dinner or dessert!!

Cinnamon-Apple Nachos

You will need:
2 whole wheat pita breads
1/4 cup melted butter
3 tbsp sugar
1 tsp cinnamon

cut pitas into triangles--4 triangles per pocket--then peel layers apart--place all pita triangles onto a cookie sheet. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Then bake for about 5-7 minutes in a 400' oven. I usually cook mine a bitter longer so they're sure to be crisp.

While they're cooking put 1/2 cup creamy peanut butter (use natural if you can) 1/4 c. milk and 1tbsp honey into a sauce pan and melt into a sauce. You may need to add more milk to get a runnier sauce.

WHen the chips are ready put them on a platter. Pour sauce over them. Then top with diced green apple and dice banana.

Enjoy!!

Answer 3

Coffee-Toffee Dessert:

1 (10 3/4-ounce) loaf angel food cake
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
4 cups vanilla nonfat frozen yogurt, softened
4 (1.4-ounce) chocolate-covered toffee candy bars, crushed
2 tablespoons Kahlúa or other coffee-flavored liqueur
1 (8-ounce) tub frozen reduced-calorie frozen whipped topping, thawed

Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.

Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars. Spread yogurt mixture over cake slices. Gently stir the Kahlúa into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.

Yield: 14 servings (serving size: 1 wedge)

Answer 4

Dump Cake. Bake any type of chocolate cake(betty crocker, duncan hynes), let cool. in a large bowl add a regular or large container of cool whip. take cake and break it up into bite size (depending on how you determine bite size) pieces. To that add 4-5 heath bars broken up. Now, carefully blend all these ingredients together to form this conglomerate of chocolate/whipped cream goop. You want to keep the cake as whole as you can. This is one easy recipe but its sooooo good.

Answer 5

BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and one banana sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 6

Wash fresh Strawberries pull of the leaves leaving the stem in tacked then melt chocolate dip them in place on a waxed paper in the fridge for a few minutes and enjoy. Yummm

Answer 7

Mucho Choco Tacos



Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 package (24 oz) chocolate-flavored candy coating (almond bark)
2 cups sliced fresh strawberries
2 cups sliced bananas
3/4 cup hot fudge ice cream topping
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
2 cups whipped cream topping from aerosol can
8 mint leaves, if desired


1 . Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.
2 . Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use.
3 . In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
4 . In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Answer 8

try making tiramisu...

you just need graham crackers for the crust,
condensed milk, all purpose cream, and any fruits for the the filling..

just line the graham on a big pan then put a layer of the fillings then graham, then fillings.. layers as you like it... then put it in the freezer, after 30 mins, you can serve it!!! if you want it much harder, try an hour before serving...

Answer 9

Tropical cheesecake.

I.e. Chesesecake topped with a variety of tropical fruits, Kiwis, Guavas, mandarins. Simple to prepare.

Answer 10

DOUBLE CHOCOLATE LAYER CAKE

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12 to 14.


Another option, which is one of my favorite is called Hot Fudge Sundae Cake.