What dessert should I make my neighbors?

Question

Last year I made them homemade peanut butter balls, and the year before that I made them homemade cherry cheese cake.

Got any ideas? They are a couple in their 60's, sweet as can be. They moved in just two years ago. I want to make them homemade stuff, just don't know what. I want something that is Christmasy.

Any ideas would be greatly appreciated. Thanks.

Answer 1

Snickers Fudge

Yield: Approx. 8 dozen pieces

Ingredients:

Bottom Layer:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Caramel Layer:
14 oz pkg. caramels
1/4 cup whipping cream

Icing:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Preparation:

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:

Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.



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Kahlua Cream Fudge

Yield: About 2-3/4 lbs.

Ingredients:

1 1/3 cups granulated sugar
1 (7 oz.) jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Preparation:

Line an 8-inch square baking pan with tin foil.

In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kahlua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes.

Remove from heat and add all the chocolate. Stir until melted.

Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares.

Answer 2

1

Answer 3

Pumpkin pie, pumpkin eggnog pie, eggnog pie.

My Eggnot Pumpkin Pie:

1 (9 inch) unbaked crust
1 (15 ounce) can pumkin
1 1/2 cups egnog
2 eggs
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ginger
sweetened whipped cream

Prehat oven to 425f. In a large bowl, combine all of the ingredients,
except the pie crust; mix well. Pour into the pie crust. Bake 15 mintues. reduce oven temp to 350f; bake 40 to 45 minutes longer or until an inserted knife comes out clean. Cool. Garnish with the whipped cream.

Answer 4

Mince Pies and Custard

Ingredients

2 grated apples
2 grated carrots
finely chopped walnut pieces
lemon
orange
vegan margarine
sultanas
mixed spice
pastry

To make the vegan mince meat for the pies combine 2 grated apples, 2 grated carrots, finely chopped walnuts (the same looking quantity as apple), lemon juice from 1 lemon plus grated rind, Orange juice from 1 orange plus grated rind, knob of vegan margarine, a generous handful sultanas (you cannot have too many) and lots of mixed spices to taste. Leave the ingredients in a covered bowl in the fridge for at least 24 hours for the flavours to come out. Use the pastry of your choice for the pies and place the mixture generously into each one.

These are delicious served warm with custard which I make from a vegan custard powder and sweetened soya milk or you can buy it ready made, and a large serving of vegan cream.

Answer 5

(Chocolate fudge candy from Brazil)

INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder

COOK:

Over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.

Cook the mixture until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.

Roll the balls over chocolate jimmies to decorate.

Hint: Grease your hands with margarine to make the balls easily.

If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.

SERVE:

Place the balls in candy cups to serve.

makes 40

Answer 6

Well you must be pretty sweet, too - to do this for them...

"Coconut Bars" - 3 dozen

2 cups graham cracker crumbs
1 cup lightly salted butter or margarine; melted
2 1/2 cups unsweetened coconut flakes
1 (14 oz.) can sweetened condensed milk
1 tbsp. peanut butter
1 cup chocolate pieces; melted

Preheat oven to 350*. Grease 8x8" pan.
Combine crumbs with butter or margarine; spread in prepared pan. Bake 10 minutes.
Combine coconut with milk; spread on graham cracker mixture. Bake 15 minutes.
Combine peanut butter with chocolate; spread on coconut. Cool; cut into bars.

Answer 7

Mississippi Mud Cake or Pie - Delicious

Answer 8

what you think about a chocolate cream pie.
all you need is a gramcracker crust of your choice.
1-2 large boxes of instant pudding mix,
1 large tub of coolwhip,
1 jar of chocolate sprinkles.
ummmmmmmmmm.

Answer 9

To me, these look yummy and classy:
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R073030
These sound delicious and have great spices:
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R048176
I love the way they show these packaged, and they sound good, too:
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R073036
Do you want to put a lot of time and effort into them?
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R026622
These look simple and Christmas-y:
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R091992
These seem simple and cute, and can be as festive as you choose:
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R091993
These are cute and seasonal:
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=43469
And check these out!
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=40854

I just found a site with TONS of great sounding fudge recipes (even pumpkin fudge, of all things!)
http://www.afullcup.com/upload/showthread.php?p=120340#post120340

Answer 10

STRAWBERRY SPARKLE CAKE:
1 Angel Food Cake
1 package (3 oz.) strawberry-flavored gelatin
1 cup boiling water
1 package (1 lb.) frozen sliced strawberries
1/2 pint (1 cup) whipping cream
2 Tablespoons sugar
Red food coloring
Place cake, widest side down, on a serving plate. Cut a 1-inch layer from the top and set aside. Cut around cake 1-inch from outer edge to 1-inch from bottom. Then cut around cake 1-inch from inner edge to 1-inch from bottom. Gently remove the section of cake between cuts, tearing it into small pieces; set aside.
Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries. Fold cake pieces into strawberry mixture and pour it into cake shell. Place cake layer on top. Whip cream until thick peaks form. Stir in sugar and add a few drops of red food coloring until pink. Spread sweetened whipped cream over top and sides of cake. Decorate with whole strawberries if desired. Refrigerate until served, at least one hour.

HEAVENLY HASH CAKE:
1 (12oz.) pkg. chocolate semi-sweet chocolate chips
4 eggs (separate)
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 pint whipping cream
1 cup pecans or walnuts, chopped (I use walnuts)
1 Angel Food Cake
Melt chocolate chips. In a small bowl, beat egg yolks and add to chocolate. Stir. Beat egg whites; gradually adding sugar until peaks form. Fold whites into chocolate mixture. Stir in nuts, vanilla and salt. Whip the cream and fold in last. Break cake into chunks and cover bottom of tube pan or deep bowl. Cover with a layer of chocolate mixture. Add another layer of cake pieces and cover with remaining chocolate mixture. Chill in refrigerator overnight.