Dessert for staff party?

Question

My staff party is tomorrow night, and I need a good dessert to make that everyone would enjoy. I'm making for 20 people and I don't have that much time to do it. I'm also not that good at baking, so I need something fairly straightforward...any recipes that you could share would be appreciated!

Answer 1

No Bake Cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup white sugar
1 teaspoon vanilla extract
1 (21 ounce) can Cherry or whatever pie filling you like
1 (9 inch) prepared graham cracker crust
DIRECTIONS
Beat cream cheese, sugar, and vanilla extract until smooth. Fold in Cool Whip.
Fill pie crust and top with pie filling. Chill 1 to 2 hours before serving.

Answer 2

This to die for and easy!!!! I always add extra butter to drizzle on top.
http://allrecipes.com/Recipe/Pumpkin-Dump-Cake/Detail.aspx


Pumpkin Dump Cake
Submitted by: Carolyn Busch
Rated: 4 out of 5 by 62 members Prep Time: 10 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour
Yields: 12 servings

"Spiced pumpkin filling is put in the pan, and then topped with cake mix and pecans."
INGREDIENTS:
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon,

ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Answer 3

HI there; try this(by the way please don't mind the name lol )>>>>>>>>BETTER -THAN-SEX-Cake>>1 1/2 graham cracker crumbs>>2/3 cup chopped pecans, divided>>1/2 cup(1 stick) butter or margarine, melted >>6 tablespoons sugar>>1 package(8oz)Philadelphia brand cream cheese, softened>>3 1/2 cups cold milk>>2 packages( 4 serving size) Jell-o vanilla flavor instant pudding>>1 1/3 cup coconut divided ( Baker"s angel flake coconut is a good choice for this or any other type of flake coconut)>> 1 container (8oz) Cool Whip Thawed>>>>Mix crumbs,1/2 of the pecans,butter,and sugar in 13x9 inch pan,press firmly onto the bottom of pan.....Beat cream cheese in large bowl with mixer on low speed until smooth. Gradually beat in 1/2 cup of the milk. Add remaining milk and the pudding mixes. Beat on low speed about 2 minutes or until well blended. Stir in 1 cup of the coconut. Pour immediately over crust. Spread whipped topping evenly over the pudding mixture. Refrigerate 2 hours or until set, toast remaining coconut and 1/3 cup pecans...Sprinkle over top of dessert..This makes about 15 servings>>>Preparation Time:30 minutes>>Refrigerating Time: 2 hours...Good Luck and I hope that you will like this...Happy Holidays

Answer 4

Buy some pretzel rods and chocolate chips. Melt the chips in a glass bowl over a pot of simmering water. Once the chocolate is melted, dip and/or spoon the chocolate over the rods. Keep the ends chocolate free so you have a handle to hold. Set on wax paper and into the refridgerator to cool.... if you wanna get fancy sprinkle coconut flakes onto the chocolate rods right after coating.... its fool proof and a hit anywhere you go

Answer 5

Mini Pineapple Upsidedown Buns
http://groups.yahoo.com/group/rushinrecipes/message/81

Answer 6

I took this to my place of work Christmas social gathering various cases, constantly effective. Thai Salad 2 programs Ramen noodles – beaten – do no longer use seasoning packet ½ cup sunflower seeds ½ cup slivered almonds ½ cup (I stick) butter/margarine Saute all above until golden, set aside to take a seat back Chop a million head Napa cabbage Chop a million bunch green onions Dressing: combination collectively: a million cup oil a million cup sugar ½ cup white vinegar 2 tablespoons soy sauce a million teaspoon garlic powder combine all ingredients only earlier serving

Answer 7

This is not really a recipe, but Jello- no bake makes a hell of a cherry cheese cake. Just buy two boxs and make them together in a casserole dish. It's fast, easy, and everyone will think your an awesome cook.

Answer 8

why not go buy cake mix or cookie mix.. and you just have to add milk and egg and oil and you done.. hehe i use that cake mix all the time.. It take you 10 mins to mix together and bake it take about 25 mins or less.. but it very easy... or cupcakes.. go buy the mix..

Answer 9

I like white cupcakes with choc icing. You can buy sprinkles or even write the staff names on them with leftover icing before you add the chocolate to it.

Answer 10

Well here are a few things that I make every year at Christmas.

SHEET CAKE

In a bowl mix
2 cups sugar
2 cups flour

Bring to a boil, then remove from heat
1 stick butter
3 1/2 tablespoons cocoa, omit if you want a white cake
1 cup water
1/2 cup shortening

Pour into sugar and flour, mix together.
Add 2 eggs
1/2 cups buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Mix all together, batter will be thin.
Pour into a SHEET CAKE PAN (looks like a cookie sheet with sides) that is greased and dusted with flour or cocoa.
Bake at 400 for 20 minutes

ICING

1 stick butter
3 1/2 tablespoon cocoa
1/3 cup milk
bring to a boil in a pan, and remove from heat
Add 1 teaspoon vanilla and stir
Then start adding powder sugar and stir until it is as thick as you want it and then spread over the cooled cake.
This cake taste best when it is very cold.

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Four Layer Delight
or
Better Than Sex Cake

1st Combine
1 cup flour
1/2 cup chopped nuts
1 stick butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes.
2nd Blend together to a bowl
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on cooled 1st layer
3rd Mix together in a bowl until thick, then spread on 2nd layer
6 ounces instant pudding
3 cups cold milk
4th Spread on 3rd layer (chocolate)
Cool whip
Grate a sweet chocolate bar of your choice over cool whip
Sprinkle chopped nuts on top if desired.
Keep in refrigerator.

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No Bake Cookies

2 cups sugar
1/2 cup milk
1 stick butter
1/2 cup peanut butter
4 tablespoons cocoa
3 cups oats
1 teaspoon vanilla

Boil sugar, milk, butter and cocoa for 1 1/2 minutes (until all the sugar is melted).
Start timing when mixture comes to a boil.
Remove from heat.
Add peanut butter, oats, and vanilla.
Mix until blended.
Drop by spoon fulls onto waxed paper to set and cool.

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Corn Flake Candy

1 2/3 cup Corn Syrup
1 2/3 cup sugar
Boil until sugar is melted, remove from heat, then add
1 2/3 tablespoon vanilla
2 1/2 cup peanut butter
* * *
10 cups Corn flakes

In a big pan that is coated with butter, put in 10 cups Corn Flakes.
Pour the above mixture over the Corn Flakes and stir with a large spoon that is coated with butter. I have even coated my hands with butter for the last of them to be put on wax paper so not to burn my hands as it is still very hot.
Stir until Corn Flakes are covered. Spoon out on wax paper and let cool.

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Easy Rum Balls
2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
Dash of salt
1/2 c. rum or brandy or orange juice or bourbon
2 1/2 tbsp. light Karo

Mix thoroughly and form into small balls. Roll in powdered sugar and wrap in wax paper.

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Reese's Peanut Butter Cups

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips

In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.