Any yummy dessert recipes?

Answer 1

these are what I am making for thanksgiving

Black Bottom Banana Cream Pie

½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish

1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.

Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places

Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas

Tuxedo Brownie Cups
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)


1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2.Remove pan to cooling rack. Immediately press tops of brownie with tart
shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle
remove the brownies from pan. Cool completely. Repeat with remaining batter.
3.Microwave white chocolate and milk, uncovered on high 1 minute; stir until
smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well.
Gradually stir in white chocolate mixture until smooth. Fold in whipped
topping.
4.Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or
other piping tool). Arrange strawberry slices on top. Garnish as desired. Place
in airtight container and refrigerate 1-3 hours before serving.

tip: to get even strawberry slices, slice them using your egg slicer.

Answer 2

Fruit Meringue Kebabs
Prep Time
-
Cook Time
-
Serves
4
Recipe Provided By: Food & Wine

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Food & Wine on Yahoo! Food


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Email This Recipe IM This Recipe Print This Recipe 1. Ingredients2 large egg whites, at room temperature
1/2 cup sugar
1 large round apple, cut in half lengthwise
8 small strawberries, hulled
8 (1 inch) pieces fresh pineapple
8 (1 inch) pieces mango
8 (1 inch) pieces firm, ripe banana
Nutrition InfoServing size: 4 servings

Calories: 193 kcal
Carbohydrates: 47 g
Dietary Fiber: 3 g
Fat: 0 g
Protein: 2 g
Sugars: 43 g

2. Cooking Directions
Preheat the broiler and position a rack in the lower third of the oven. In a large stainless steel bowl, using a hand-held electric mixer, beat the egg whites at medium speed until soft peaks form. Beat in the sugar, 1 tablespoon at a time and beating thoroughly between additions. Increase the speed to high and beat the whites until they are glossy and hold firm peaks, 2 to 3 minutes longer.
Arrange the apple halves on a sturdy baking sheet, cut sides down. Slide 2 of the strawberries and 2 pieces of the pineapple, mango and banana onto each of 4 wooden skewers.
Using a butter knife or a small offset spatula, spread the meringue evenly over the fruit in a thick layer. Stick the skewers into the apple halves to keep the kebabs upright; don't let the kebabs touch each other. Broil the kebabs for about 30 seconds, turning the pan as necessary, until the meringue is golden and caramelized in spots. Alternatively, brown the meringue with a small blowtorch. Serve the fruit kebabs right away.
Yield: 4 servings (Serving size: 4 servings)

Answer 3

Sure I tried this Thanksgiving and it was a big hit. DUMP CAKE 1 20 oz. can crushed pineapple (undrained) 1 15 oz. can cherry pie filling 1 box yellow cake mix 1/2 cup butter Here's what you do first dump canned pineapple into a 9x13 cake pan evenly then dump the can of cherry pie filling then sprinkle the cake mix over that then put butter over that I used stick butter then cut it up. Place in a preheated 350 degree oven for about 1 hour Best cake yum yum If you would like to deck it up a bit top with cream cheese frosting and mandarine orange slices hope you like this.

Answer 4

It is called Layed Pumpkin Dessert! You can get the recipe at Twinkies.com! Yes, Twinkies are the bottom of the dessert.I can't wait to make it for Thanksgiving! Enjoy all!

Answer 5

HOMEMADE MOUNDS BARS
1 12 oz bag shredded coconut
1 can sweetened condensed milk
1 bag of semi-sweet chocolate chips
2 cups Graham cracker crumbs
3 table spoons sugar
1/2 cup butter or margarine (melted)
preheat oven to 350
mix Graham cracker crumbs, sugar and butter together
press in to a 13 by 9 pan bottom and half way up sides
bake for about 10 min
cool
mix coconut and sweeten condense milk
will be sticky and thick(works best to drop in small teaspoons and then press down with fingers)
spoon onto cracker crust
bake till coconut just begins to brown
cool
melt chocolate chips in double boiler or in microwave.
spread over coconut.
cool in frig.
cut into squares
very hard to cut
people beg me for these for the holidays

Answer 6

I hate to sound like an ad for yahoo but..

food.yahoo.com has a variety of recipes from many sources..such as Epicurius and others..some are healthy, some are rich but the ones I've tried has my husband begging for more.. I've started to bookmark the ones that sound good, and make my grocery list from there!!
YUMMY!

Answer 7

Pour canned pie filling or canned fruit (peaches or apricots) into baking pan- pour dry cake mix to cover fruit- pour melted butter over dry cake mix- to cover all powder
Bake 45 min to an hour- until golden brown
Easy Cobbler- Great w/ ice cream

Apple w/ Vanilla cake mix
Cherry w/ Devils Food or Chocolate Cake Mix
Peach w/ Vanilla Cake Mix

Answer 8

Shredded Apple Pie
1 9inch Pie shell, frozen, unbaked
3 Granny Smith apples, approx.
Lemon Juice
1/4 cup margarine
1 cup sugar
1 tsp. vanilla
1 egg, beaten

Grate enough peeled apples to fill the pie crust. Sprinkle lemon
juice over the apples. Melt margarine and combine with sugar, vanilla, and egg. Mix well and pour over apples. Bake at 375 degrees F. for 40-45 minutes or until pie is set. Top with vanilla ice cream


Hawaiian Punch Cake
1 c. water
1/4 c. vegetable oil
4 eggs
1 c. coconut
1 pkg. white cake mix (not pudding type)
1 sm. pkg. instant French Vanilla pudding mix
1/2 c. Hawaiian Punch liquid concentrate, undiluted

Frosting:
3 oz. cream cheese, softened
2 1/2 c. sifted confectioner's sugar
2 T. crushed pineapple, well drained

Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10" tube pan; bake at 325F. for 1 hr. Cool completely before frosting.
Frosting: Combine cream cheese with confectioner's sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.


French Coconut Pie
4 eggs
2 cups granulated sugar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/3 sticks butter
1 (5 1/3 ounce) can Baker's coconut
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees F. Melt butter, set aside. Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and vanilla extract and beat until well combined, about one minute. Add melted butter or margarine and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for an additional 30-35 minutes, until top is golden brown and filling is set. If pie appears to be browning too quickly, reduce oven to 325 degrees F and tent a piece of aluminum foil loosely over top. Hold pie at room temperature for serving. Serve with unsweetened whipped cream, lightly flavored with vanilla extract.

Answer 9

try that new cool whip dessert where you make jello and melt the cool whip in the jello and then when its sets it kind of separates. i made it and its awesome

Answer 10

go to www.bettycrocker.com. they have alot of different but really good recipes