what are some good recipes?

Question

Snacks and desserts would be great.
I love to cook and then be able to enjoy them and say there yummy.
Thanks!

Answer 1

search
www.northpole.com
yes it sounds like a little kid place and thats because it is! Just go to grandma's cookbook and there is hundreds of recipes!

Answer 2

Easy Yummy Trifle

1 Box of your favorite chocolate cake
1 Tub of Cool-whip (Bigger is better)
1 Large (family size) box of Instant Vanilla Pudding
Heath Bar Candy (I use half a bag of the bite sized bars)
Kahlua (if desired)

Follow the directions and make the cake. Let it cool completely.

Next make the pudding. I use 3 parts milk 1 part Kahlua (usually 1 1/2 cups milk 1/2 cup Kahlua) Let it set.

Toss the Heath Bar in the food processor until it is chopped into small pieces.

Once the cake has cooled, in a Large bowl, layer pieces of cake, covering the bottom of the bowl. Next layer is pudding, then some heath candy, more cake, cool whip, cake, pudding, candy, (repeat as necessary). The last layer should be cool whip, and then use the finest pieces of heath to cover the top.
Looks good
Easy (and FUN) to make
Tastes great.

This is also great to bring to a summer cook-out. Mmmm...I should go make some now...

Answer 3

This is an awesome dessert. I have had it several times. Made it a couple as well...sooooo mmm mmm good.

Strawberry Pretzel Squares

2 cups finely crushed pretzels(either salted or not, your preference...I use salted)
1/2 cup sugar, divided
2/3 cup melted butter or margarine
12 oz. (1-1 1/2 8 oz pkg) Cream cheese, softened
2 Tbsp. milk
1 cup thawed Cool Whip
2 cups boiling water*
1 pkg. Strawberry Jello
1 1/2 cups cold water
2 pints strawberries, sliced

Preheat over to 350 degrees. Mix crushed pretzels, 1/4 cup of the sugar and butter Press firmly onto bottom of 13x9 inch baking pan. Bake 10 minutes. Cool.

Beat cream cheese, remaining sugar and milk until smooth. Gently stir in whipped cream. Spread over crust. Refrigerate.

*Meanwhile, stir boiling water into jello in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until slightly thickened(consistancy of unbeaten egg whites). Stir in strawberries. Spoon over cheese layer.

Refrigerate 3 hours or until firm. Cut into squares.

*If you don't like Jello(like me) then omit all the ingredients after the cool whip and all the step making the Jello. After the cheese mixture has been setting for the hour or so I will just put thawed frozen strawberries over the top, including all the juices that occur while thawing. It tastes out of this world. Hope you enjoy.

Answer 4

Chocolate Cherry Trifle Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Crowd Pleasers







2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1-ounce bittersweet chocolate

Special Equipment: Large wide trifle bowl


Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Answer 5

carame filled chocolate cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsweetened cocoa powder
48 chocolate-covered caramel candies (I use Rollos)



Beat butter until creamy.
Gradually beat in white sugar and brown sugar.
Beat in eggs and vanilla.
Combine flour, baking soda, salt and cocoa.
Gradually add to butter mixture, beating well.
Cover and chill at least 2 hours.
Divide dough into 48 pieces.
Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
Flatten each piece slightly and return to refrigerator.
Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
(I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
Place 2-inches apart on a greased cookie sheet.
Bake for 8 minutes in preheated 375°.
Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.

try http://www.kraftfoods.com/kf they offer some good dessert recipes

Answer 6

Ham, pineapple & cheese pizza scrolls

Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 12

Ingredients
300g (2 cups) self-raising flour
Pinch of salt
90g butter, cut into cubes
160ml (2/3 cup) milk
Plain flour, to dust
60g (1/4 cup) pizza sauce
80g (1 cup) coarsely grated cheddar
150g sliced leg ham, coarsely chopped
1 x 225g can pineapple pieces, drained on paper towel
Extra milk, to brush
Method
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
Spread the pizza sauce evenly over the dough, leaving a 2cm border around the edge. Sprinkle with the cheddar, ham and pineapple. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut crossways into 12 equal portions, about 3cm thick. Place scrolls on the prepared tray. Bake in preheated oven for 25-30 minutes or until golden brown. Remove from oven and set aside to cool.
Notes & tips
These pizza scrolls will keep for up to 2 days. Store in an airtight container in the fridge and bring to room temperature before serving.
Pack a pizza scroll with chilled apple juice, a bag of mixed nuts and dried fruit.

Answer 7

Cheesecake

INGREDIENTS

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

Answer 8

free easy to find recipes which are good are crepes although high class they require you to mix some stuff pour it into a pan and cook it. you may burn a few but once you get the hang of it they are delicious. brownies are also good the recipes are on the back of the boxes so are cookies. Chocolate pound cake a little bit more of a challenge but it is terribly good find the recipe in a French cook book.

Answer 9

an easy snack I make, or finger food if I'm having a party...

puff pastry - cut into small squares, triangles whatever you like, then put on lined baking tray, spread with a little pesto, top with a slice of tomato and some fetta cheese crumbled up, bake in the oven until they look golden and yum.... then eat them! You can use different pestos, but the basil one is best I think.

If it's just for you just cut the pastry into quarters and put a few tomato slices on each piece, I make it 16 pieces with one slice each if it is to be finger food.

Answer 10

Here are a few mixed recipes, hope ya like them:

Sausage and apple bitesd
2 1/2 cups baking mix
1 pound raw bulk breakfast sausage, hot or mild
1 1/2 cups shredded sharp cheddar cheese
1/4 cup finely chopped celery
2 tablespoons grated onion
1/8 teaspoon garlic powder
2 medium apples, finely chopped (about 1/2 to 3/4 cup chopped finely)
PREPARATION:
Combine all ingredients; knead until well blended. Form into 1-inch balls and place on a baking sheet. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until browned; turn after 10 minutes. Makes about 3 dozen.
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Bacon puffs
12 slices Bacon, about 8 ounces
8 slices thin-sliced bread
2 cups shredded Cheddar cheese
PREPARATION:
Cut crusts from bread then cut each slice in half. For each puff, place 2 bread halves, end to end, on a strip of bacon. Sprinkle with 3 tablespoons shredded cheese. Roll up and fasten with picks. Stand rolls on edge on a rack in a shallow baking pan
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Caramel popcorn
3 quarts popped popcorn
3 cups dry roasted mixed nuts, unsalted
1 cup brown sugar, firmly packed
1/2 cup light or dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
PREPARATION:
Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze.
In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container.
Makes 4 quarts.

Answer 11

This is a great recipe- A can of pumpkin, a box of chocolate cake mix, and bob's your uncle. Mix them together, place in oven at 350 degrees for 15-20 minutes. Take them out, let them cool. They are supposed to be very soft and easy to tear, and squishy. They are to die for and are easy to freeze for later!