Hey I need good recipes?

Question

Anyone please give me some good recipes. Preferablly dessert recipes i need something new from you people thanks so much give me some good ones!

Answer 1

Died & Gone to Heaven-
Ingredients:
1 Chocolate cake mix 8oz cream cheese
1 cup powdered sugar small container Cool Whip
2-small boxes instant chocolate pudding 3 cups milk
4 layers-
1.Prepare chocolate cake mix in 9x13pan; let cool.
2.Whip together 8oz cream cheese, 1 cup powdered sugar & 1 ½ cup Cool Whip.
Spread over cooled cake.
3.Mix together 2 pudding pkgs. & 3 cups milk; wait until pudding starts to set & pour over 2nd layer.
4.Put the rest of Cool Whip onto 3rd layer. Chill several hours or overnight.

Better than S*x-
1 yellow cake mix 1 cup coconut
1-20oz can pineapple 1-8oz Cool Whip
1-2 cup pkg. instant vanilla pudding
1.Make cake in 9x13 cake pan. Take pan from oven & poke holes in with a fork. Spoon pineapple & a little juice on cake. Let chill for a few hours.
2.Make pudding according to pkg. Instructions. Pour over cake. Refrigerate for 30 minutes.
3.Spread Cool Whip over pudding. Sprinkle with coconut. Refrigerate.

Apple Crisp-
1 cup brown sugar ½ cup butter or margarine
1 cup oatmeal ½ cup shortening
2 cup (minus 2Tblsp) flour apples-peeled & sliced
-Mix with hands until well blended.
Fill 9x13 cake pan ½ -¾ full with apples, sprinkle with granulated sugar & cinnamon. Put on topping. Bake at 350 for 35-45 minutes or until brown.

Banana Nut Bread-
½ cup shortening 1 cup granulated sugar
2 eggs 2 very ripe bananas-mashed
1 cup chopped walnuts 2 cup sifted flour
1 tsp salt 1 tsp baking soda
Cream shortening & sugar; add beaten eggs, bananas & nuts. Combine dry ingredients; mix all together. Pour into well greased loaf pan. Bake at 350 50-60 minutes (or until toothpick comes out clean). -Makes 1 loaf.

Baked Cheesecake
Preheat oven to 325 degrees
Crust-
*Combine:
1/3 cup graham crackers 1 Tbsp melted margarine 1 Tbsp sugar
*Divide evenly into the bottoms of 6 muffin liners.
Bake for5 minutes.
Filling-
*Blend with an electric mixture:
1 (8oz) pkg. cream cheese ¼ cup sugar
1 ½ tsp lemon juice ½ tsp vanilla
When smooth and creamy add:
1 egg
*Mix until well blended.
Pour filling over the baked crust. Each cup should be ¾ full.
*Bake for 25 minutes. Cool before removing from pan. Serve with fruit topping or plain. 6 servings.

Layered Toffee Cake
2 cups whipping cream ½ cup caramel or butterscotch ice cream topping
½ tsp vanilla
1 prepared angel food cake (16 oz) 9 Heath candy bars (chopped)

Ina mixing bowl, beat cream until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peak forms. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate, spread with 1 cup cream mixture and with ½ cup candy bar. Repeat. Place top layer on cake, frost top and sides with remaining cream mixture and sprinkle with remaining candy bar. Refrigerate. Yield: 12-14 servings.

Balloon Buns
Place oven rack in lowest position & preheat oven to 450 degrees.
*Grease a muffin pan.
Mix together:
3 cups flour 4 Tbsp sugar
4 tsp baking powder 1 tsp salt
Stir in:
1 cup milk 6 Tbsp melted margarine
Stir until a dough forms. (If to sticky add more flour-If to dry add more milk).
*On a lightly floured surface knead dough 10 times. Divide dough into 12 equal pieces. Pat each into a 4” circle.
*In a cereal bowl mix:
½ cup sugar ½ Tbsp cinnamon
* In a different cereal bowl place ½ cup melted margarine.
***12 marshmallows needed-1 per bun.
Dip each marshmallow in margarine, roll in sugar mixture, place on dough circle. Wrap dough around marshmallow , pinch edges together. Hold onto pinched edges & dip into margarine, then into sugar mixture. Place bun, pinched edges down into greased muffin pan.
Bake until golden brown(12-15 minutes).
Cool 3 minutes & remove from pan with knife or spatula.
Makes 12 buns.

Fruit Pizza
Preheat oven to 350 degrees.
*Sift together:
1 ½ cup flour 4 Tbsp sugar
*Cut in:
4 Tbsp butter
*Add:
4 Tbsp oil 3 Tbsp cold water
*Mix to form a soft dough ball. Grease a cookie sheet or jellyroll pan with cooking spray. Pat dough onto the pan. Bake for 12-14 minutes. Cool crust completely.
*Spread on cooled crust:
4 oz cream cheese
Arrange fruits of your choice on the crust. Drizzle with fruit glaze.
*Glaze instructions:
Heat in a saucepan:
2 tsp cornstarch 2 Tbsp water
½ cup orange juice 6 Tbsp powdered sugar
Cook over medium heat, stirring until thick. Cool glaze. Drizzle over fruit (not all glaze needs to be used).

Peanut Butter Cookies
Preheat oven to 375 degrees.
*Mix together:
½ cup sugar ½ cup brown sugar
½ cup shortening ½ cup peanut butter
1 egg
*Stir in:
¾ tsp baking soda ½ tsp baking powder
¼ tsp salt 1 ¼ cup flour
*Shape dough into ¾” balls. Roll balls in sugar. Place dough on an ungreased cookie sheet (about 2” apart). Gently flatten dough with the bottom of a glass or a fork.
*Bake until set but not hard, about 10 minutes. Cool slightly before removing from cookie sheet.

Chocolate Chip Cookies
Preheat oven to 375 degrees.
*Cream together:
1 cup butter ¾ cup sugar ¾ cup brown sugar
*Mix in:
1 tsp vanilla 2 eggs
Gradually beat in:
1 tsp baking soda 1 tsp salt 2 ¼ cup flour
Add:
2 cups chocolate chips
*Drop dough by spoonfuls on an ungreased cookie sheets 2” apart. Bake 9-11 minutes or until golden brown.
*Makes approximately 5 dozen cookies.

Puppy Chow
Melt the following in a saucepan stirring frequently:
1 cup chocolate chips
1 cup peanut butter
¼ cup butter
Place 1 box of Crispix or Chex cereal in a large bowl. Pour the melted ingredients over the cereal. Mix gently until the cereal is evenly coated.
Place 1-2 cups powdered sugar in a large bag. Add the coated cereal and shake gently until coated.

Chocolate Caramel Bars
Heat oven to 350 degrees.
*In a large bowl combine and mix well:
1 pkg. German cake mix
¾ cup melted butter
1/3 cup evaporated milk
Press half the mixture in a greased & floured 9x13 pan. Bake for 15 minutes.
*Melt:
14 oz bag caramels
1/3 cup evaporated milk
Remove pan from oven & sprinkle with:
1 cup chocolate chips
Pour sauce over chocolate chips. Spread remaining batter over the caramels. Bake for 15 minutes.

Chocolate Chip Squares
Preheat oven to 375 degrees.
*In a large bowl beat together:
½ cup butter or margarine 1 cup brown sugar 1 egg
*Stir in:
2 cups flour
*Grease a 9x13 pan. Spread dough in pan. Smooth dough with a rubber scraper.
*Sprinkle over batter:
1 cup chocolate chips ½ cup chopped nuts (optional)
*Gently pat nuts & chips into batter.
Bake 20 minutes or until lightly browned.


Walnut Crescent Cookies
1 cup butter; softened ¾ cup powdered sugar
1 tsp vanilla 1 cup ground walnuts
2 cups flour Powdered sugar for topping
*Preheat oven to 350 degrees. Beat together butter and sugar until light and fluffy, add the vanilla and walnuts. Add the flour and combine. Break off 1 Tbsp sized pieces and shape into crescents. Place on baking sheet and bake for 13-15 minutes or until cookies are set, and have just begun to take on color. Cool completely and then roll in powdered sugar until well coated. Store in an airtight container. *Makes approximately 4 dozen cookies.

Caramel Rolls
Ina 9x13pan combine:
1 cup brown sugar 1 cup whipping cream
Mix well; set aside.
In a liquid measuring cup combine & mix until dissolved:
1 cup hot tap water pkg of yeast from hot roll mix
2 tbsp sugar
In large mixing bowl combine:
Pillsbury hot roll mix yeast mixture
2 tbsp melted butter 1 egg
Stir until dough pulls away from sides, turn dough out onto floured surface, shape into ball, knead 5 minutes. Cover & let rest 5 minutes. Roll dough into thin rectangle, spread butter on surface, sprinkle with sugar & cinnamon. Roll dough into a tube shape, pinch edges to seal. Slice dough with dental floss. Put in prepared pan. Bake at 375 for 20-25 minutes until golden brown. When done flip rolls onto cookie sheet so caramel is on top.

Hope you enjoy!!!

Answer 2

My husband's favorite chocolate cake!!!

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Answer 3

Depends where you live. Mentioning a casserole, suggests it's winter. For summer, grill/broil meat or fish with some seasonings. Moroccan, Chesapeake Bay are good. Thinly slice and mix in the a good salad. For winter, try goulash but using ground beef instead of cubed meat. Serve with egg fettuccine.

Answer 4

Try the following
Plum and Almond Buttermilk Cobbler
2 lb 8 oz (1.15 kg) medium-sized plums
2 oz (50 g) golden caster sugar

For the topping:
2 tablespoons flaked almonds
6 fl oz (175 ml) buttermilk or same quantity milk with a squeeze of lemon juice
8 oz (225 g) plain flour, sifted
3 level teaspoons baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) cold, hard butter, cut into pieces
1 level tablespoon demerara sugar, mixed with 1 level teaspoon ground cinnamon
salt

You will also need a baking dish about 9 in (23 cm) in diameter and 2 in (5 cm) deep.

Pre-heat the oven to gas mark 7, 425°F (220°C). To prepare the plums, slide the tip of a sharp knife, following the natural line of the fruit, all around each plum through to the stone. Then, using both hands, give it a twist and divide it in half. Remove the stone and cut each plum into quarters.

Now all you do is arrange the fruit in the baking dish, scattering the caster sugar as you go. To make the topping, place the sifted flour, 1/2 a level teaspoon of salt, baking powder, cinnamon and butter into the bowl of a food processor. Then switch on and give it a pulse (on/off) action several times, until the mixture resembles fine breadcrumbs. Then pour in the buttermilk or milk and lemon juice mixture, and switch on again briefly until you have a thick, very sticky dough.

Now spoon tablespoons of the mixture over the fruit in rocky mounds – the more haphazardly you do this, the better. Lastly, sprinkle the sugar and cinnamon all over, followed by the flaked almonds, then pop the dish on to a high shelf in the oven for 30 minutes, or until it is a crusty golden brown. Serve the cobbler warm from the oven.

or Steamed Treacle Sponge
1 tablespoon black treacle
3 tablespoons golden syrup
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
6 oz (175 g) butter, softened
3 large eggs
6 oz (175 g) soft light brown sugar

To serve:
3 extra tablespoons golden syrup
custard or crème fraîche


First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon.

Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through.

To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with custard or some well chilled crème fraîche.

or Apple and Raisin Parcels
For the shortcrust pastry:
12 oz (350 g) plain flour, plus a little extra for dusting
pinch of salt
3 oz (75 g) softened lard
3 oz (75 g) softened butter

For the filling:
8 oz (225 g) Bramley apples (unpeeled), cored and cut into ½ inch (1 cm) dice
4 oz (110 g) Cox's apples (unpeeled), cored and cut into ½ inch (1 cm) dice
3 oz (75 g) raisins, soaked overnight in 4 fl oz (120 ml) dry cider
8 level teaspoons semolina
16 whole cloves
2 oz (50 g) golden caster sugar, plus an extra level teaspoon for sprinkling
1 egg white, lightly beaten

Start this recipe the night before by soaking the raisins in the cider. The next day, start the pastry, and to do this sift the flour with the pinch of salt into a large bowl, holding the sieve high. Add the lard and butter and, using your fingertips, lightly rub the fat into the flour, lifting the mixture up to give it a good airing. When the mixture is crumbly, add about a tablespoon of cold water. Start mixing the pastry with a knife, then finish off with your hands, adding a little more water, till you have a smooth dough that leaves the bowl clean. Now pop it in a polythene bag and chill for 30 minutes.

Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C). Remove the pastry from the fridge, then divide it into 4 pieces. Dust your work surface lightly with flour, then roll each into a length about 10 x 5 inches (25.5 x 13 cm) and trim each piece into two 5 inch (13 cm) squares. Working with 2 squares at a time, scatter a teaspoon of semolina over each pastry square, then mix both varieties of apple together and add 2 tablespoons of chopped apples, 2 cloves, 2 level teaspoons of sugar and some drained raisins to each square. Now brush the edges of each square with some of the beaten egg white, then loosely fold the corners over. Then, using a fish slice to help you, lift each parcel into the tin, tucking them neatly into the corners, and repeat with the remaining squares so that they all fit snugly in the tin. If you have any fruit left over, carefully lift the corners of each parcel and add some more apples and raisins. Now either leave the parcels open or squeeze the pastry corners together a little more. Next brush the pastry with the remaining beaten egg white and scatter the rest of the sugar over, along with the extra teaspoon of sugar. Bake in the oven on the shelf just above centre for 50 minutes, then serve warm with cream, ice cream or Traditional English Custard,

Answer 5

hey take graham crackers, cover with chocolate frosting, layer in a 8x10pan. mix up 2 boxes instant vanilla pudding, then layer the pudding, and graham crackers with frosting ...what you get is a boston creme eclair...let set up in fridge for a little while

Answer 6

Try this simple 7 up pound cake. You can add different toppings or sauces to it as well. It really is good.

Answer 7

http://food.yahoo.com/

awesome site has great recipes from pros, very easy to follow procedures.

Answer 8

try the betty crocker web site.

Answer 9

Baklava

Medium Syrup (recipe follows)
4 cups finely chopped walnuts (about 1-1/4 lbs.)
1 Tbs. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup sugar
40 filo pastry sheets (about 2 lbs.)
1-1/2 cups unsalted butter, clarified, or margarine, melted

Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside. In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out. Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture. Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture. Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine. Cutting all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes. Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving.

*****MEDIUM SYRUP
3 cups sugar
1-1/2 cups water
2 Tbs. lemon juice

Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until a candy thermometer registers 212 to 218F (100 to 102C). At this temperature, syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated up to 1 month.
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Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8 serving size) JELL-O Brand Strawberry Flavor Gelatin
1 1/2 cups cold water
1 quart strawberries, sliced

Preheat oven to 350 degrees F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve.

Answer 10

There are lots on http://www.recipesforvegans.co.uk

Answer 11

allrecipes.com is awesome.