need a dessert/sweet recipe?

Answer 1

This is so easy my husband can make it!! It sounds a little different but it is so good...I've never had a complaint!!

Cherry Pineapple Crumble


1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 – 1 ½ Cups Powdered Sugar
Warm Water


Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.

After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.

Enjoy!!

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Here are some recipes from 101 Things To Do With A Cake Mix
By Stephanie Ashcraft

White Chocolate Fudge Bars

1 Chocolate fudge cake mix
2 Eggs
1/3 cup oil
¾ cup White chocolate chips

Preheat oven to 350.

Mix together cake mix, eggs and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough into greased 9 x 13 pan.

Bake 14-16 minutes.

Serve warm or at room temperature. Can be topped with favorite frosting if desired.

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Lemon Squares

1 lemon cake mix
2 eggs
1/3 cup oil
Powdered sugar

Preheat oven to 350.

Mix together cake mix, eggs and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough into greased 9 x 13 pan.

Bake 13-15 minutes until slightly golden on top.

Cool, then sprinkle with powdered sugar.

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Chocolate Squares

1 chocolate cake mix
2 eggs
1/3 cup oil

Preheat oven to 350.

Mix together cake mix, eggs and oil. Mixture will be stiff. Spread mixture evenly into a greased 9 x 13 pan.
Bake 13-16 minutes, until brownies reach desired consistency.

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Reese’s Cookies

1 chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 bag small-size Reese’s peanut butter cups

Preheat oven to 350.

Mix together cake mix, eggs and oil in bowl until all the cake powder is absorbed. Place a peanut butter cup in the center of a ball of dough. Make sure the cup is completely covered with dough.

Bake cookies 8-10 minutes, or until done. Remove from pan and cool.

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Easy M&M Cookies

1 white cake mix
2 eggs
1/3 vegetable oil
1 ¼ cup plain M&M’s

Preheat oven to 350.

Mix together cake mix, eggs and oil in bowl until mix is dissolved. Mix in M&M’s.

Drop balls of dough onto greased baking sheet.

Bake 9-12 minutes, until golden brown. Remove from pan and cool.

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Punchbowl Cake

1 yellow cake mix
2 small boxes vanilla instant pudding
1 can crushed pineapple, drained
1 can (21 oz.) cherry pie filling
12 oz. whipped topping (Cool-Whip)
½ cup chopped nuts

Prepare cake and pudding according to package directions. Crumble on half of cake into bottom of punchbowl. Pour half of the pudding over the cake. Crumble the other half of the cake into the bowl and pour the rest of the pudding over that layer. Add pineapple, then cherry pie filling, then topping. Sprinkle nuts on top. Serve immediately. Refrigerate any leftovers.

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Chocolate-Chocolate Chip Muffins

1 chocolate fudge cake mix
1 small box chocolate instant pudding
¾ cup water
3 eggs, beaten
¼ cup applesauce
¼ cup vegetable oil
¼ teaspoon almond extract
¾ cup chocolate chips, frozen

Preheat oven to 350.

Grease and flour muffin pan, or use liners. Mix together cake mix, pudding, water, eggs, applesauce, oil, and almond extract until smooth. Stir in chocolate chips last. Fill cups ¾ full.

Bake about 22-23 minutes, or until done when tested with a toothpick.

Answer 2

chocolate souffel
3 tablespoons all purpose flour
3 tablespoons unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Confectioners sugar
PREP WORK Preheat oven to 375º.

Get all the ingredients together and prepare the coffe, make sure the chocolate is chopped.

HOW TO MAKE AT HOMEMelt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

Butter a 2-2 1/2 quart soufflé or baking dish.

In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.

Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.

Answer 3

Buttermilk Pound Cake

2 sticks butter
3 cups sugar
3 cups all purpose flour
¼ t lemon flavoring
½ t salt
1 t vanilla
½ t butter flavoring
¼ t soda dissolved in 1 t
5 eggs separated
warm water
1 cup buttermilk or sour cream

Whip butter until creamy, add sugar slowly beating well, then add yolks one at a time while beating. Mix flour and salt and add alternating with buttermilk. Add flavorings and soda. Beat egg whites until barely stiff. Fold into batter. Pour into lightly greased and floured bundt or tube pan. Bake 1 hr. 15 min. at 325°.

Glaze for Buttermilk Pound Cake

¾ cup sugar
1 T butter
6 T water

Boil 3 minutes. Add 1 t vanilla.

Remove cake from pan. While still warm, spoon above mixture on top of cake. Allow to run down sides.

Answer 4

Butterscotch Pudding
"This recipe is good as pudding or as pie filling!"

INGREDIENTS
1 cup dark brown sugar
3/8 cup cornstarch
1/2 teaspoon salt
2 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/4 cup butter

DIRECTIONS
In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

Answer 5

This is a very easy recipe that I invented and everyone LOVES it and always requests it. I haven't yet named it.

Package of raw crescent rolls (pillsbury or something like that)
1 block of cream cheese
1 1/2 tsp of vanilla extract
1 C granulated sugar
1 egg

Unroll the crescent rolls and pinch all ends together to form a rectangle on an ungreased cookie sheet(baking stones work best) Beat cream cheese, vanilla, egg and sugar until smooth(no lumps, make sure you scrape the bowl to get stuff off the bottom) Spread mixture over the dough leaving a small edge on all sides.
Bake at 350 for about 20-25 min or just until it starts to brown(dont let it brown, take it out right before)
While still hot sprinkle with cinnamon and sugar evenly and cut into little squares or diamonds. you can serve warm but they are best at room temp. store in fridge.

they have a cheesecake kind of taste and they are sooo good. they are perfect for potlucks(are always gone right away) my fiance and his friends started calling them "ooh wees" as in "ooh wee those are good!"

Answer 6

This is a family favorite at my house everyone seems to enjoy it and it is really easy!

Apple Crisp

4 cups slices
1 tsp cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup white all purpose flour

Preheat oven to 350 degrees, grease 8x8 inch baking dish

place apples in baking dish, sprinkle with cinnamon
In bowl cream together sugar and butter, blend in flour
Sprinkle mixture over apples

Bake for 30-40 min, until apples are tender and crust is golden

Answer 7

ok have you ever had fairy whip? it is east all you do is take 1 box of vanilla pudding and put in a quart of milk stir on the stove until it starts to get thick, then take a 1/2 bag of mini marshmallows and stir them in until they are melted, cool in fridge, when cool use 1 cup squeezed crusted pineapple and mix into the pudding , let it get cold before you serve it take a 1/2 pint of whiping cream add 1teaspoon of vanilla and 3/4 cup sugar and whipp until you have peaks then fold that into the pudding .serve it is sweet and great.

Answer 8

Here are some good ones: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=18

If you love chocolates, here are some too: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

Answer 9

Hi !!
Here are a few that I like to serve.

Candy Apple Pie

Ingredients

For the Crust
1 1/2-cup graham cracker crumbs
3 tbsp. sugar
1/2 tsp. cinnamon
1/3-cup butter (melted)
3/4-cup caramel ice cream topping
1 cup chopped pecans

For the Apple Filling
5 granny smith apples (remove peel and core and slice very thin)
5 tbsp. butter
1/2 cup brown sugar
1/4 tsp. salt
1 tsp. cinnamon

For the Cream Cheese Topping
8 oz. package of cream cheese
1 tsp. vanilla
1 egg
1 tbsp. lemon juice
1/4 cup sugar

For the Topping
3/4 cup heavy cream, whipped
2 tbsp. sugar
1/2 cup caramel topping
1/4 cup chopped pecans

Directions

Make the Crust
1. Preheat oven to 375 degrees.
2. In a medium size bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inc pie plate, and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

Make the Apple Filling
3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees.

Make the Cream Cheese Topping
4. In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat from1 more minutes until bully blended. Pour over apple filling in pie shell. Bake for30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 ours. Let stand outside the refrigerator for 30 minutes before serving.

Make the Topping
5. Top with whipped cream, caramel and pecans and swirl with a knife. Slice and serve.

--------AND...

Piña Colada Cake
(Makes one 10-inch cake)

1 (18¼ or 18½-ounce) package yellow cake mix*
1 (4-serving size) package instant vanilla flavor pudding mix
1 (15-ounce) can Coco Lopez® Cream of Coconut
½ cup plus 2 tablespoons rum
1/3 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple, well drained
Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, ½ cup cream of coconut, ½ cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and remaining 2 tablespoons rum; slowly spoon over cake. Chill thoroughly. Garnish as desired. Store in refrigerator.

*If cake mix with "pudding in" is used, omit pudding mix.

-----------AND, LASTLY...

Rich Caramel Cake

Servings: Makes one (13x9-inch) cake
Prep Time: 25 minutes
Cook Time: 15 + 25 minutes
Total Time: 50 minutes

Ingredients
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans

Instructions
Preheat oven to 350°F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add EAGLE BRAND®; mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature.