Preferably something chocolatey...or maybe cheesecakey?? Lol - please help! :)Can you give me a great dessert recipe?
Philadelphia Caramel Pecan Cheesecake
Prep Time: 15 min
Total Time: 5 hr
Makes: 16 servings
50 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.
Kraftfoods.com
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Make your own chocolate cake.
Easy Chocolate Mousse Cake Eagle Brand Recipe
* 1 box of chocolate cake mix
* 1 14-ounce can EAGLE BRAND® Sweetened Condensed Milk
* 2 1-ounce squares unsweetened chocolate, melted
* 1/2 cup cold water
* 1 4-serving size package instant chocolate pudding mix
* 1 cup of heavy cream, stiffly whipped
1. Preheat oven to 350ºF. Prepare and bake cake mix as package directs for two 9-inch layers. Remove cakes from pans; cool.
2. In large bowl, beat EAGLE BRAND® and chocolate until well blended.
3. Gradually beat in water and pudding mix until smooth.
4. Chill 30 minutes.
5. Beat until smooth. Fold in whipped cream.
6. Chill at least one hour.
7. Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture.
8. Top with remaining cake layer.
9. Frost side and top of cake with remaining mousse mixture.
Eaglebrand.com.
http://www.grouprecipes.com/38498/easy-c…
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Chocolate Mayonnaise Cake
Ingredients:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water
Instructions:
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
WWW.HELLMANNS.COM
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1-2-3-4 Cake
1 Cup Butter (2 sticks)
2 Cups Sugar
3 Cups Flour
4 Eggs
1 Cup Milk
3 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Almond or lemon extract
Cream butter and sugar. Add eggs. Sift flour, baking powder, and salt in.
Sift dry ingredients together and add to first mixture alternately with milk and flavoring.
Pour in to greased loaf pan, 9'; round or square pan.
Bake one hour or until a toothpick comes out dry when inserted into center of cake.
Bake at 350 degrees for 25 or 30 minutes.
www.twisted-candy.com/1950s-cake-recip…
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Cherry Crumb Bars
Ingredients:
• 1 pkg. white (or yellow) cake mix
• 1 1/4 cups rolled quick oats, divided
• 1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
• 1 egg
• 1 (21 oz.) can cherry pie filling
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
Preparation:
1. Heat oven to 350°.
2. Grease and flour a 13x9-inch pan.
3. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats.
4. Reserve 1 cup of this for crumb topping.
5. To remaining mixture, add egg; mix well.
6. Press into pan.
7. Pour cherry filling over crust; spread to cover.
8. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well.
9. Sprinkle over cherries.
10. Bake 30-40 minutes.
Southernfood.About.comCan you give me a great dessert recipe?
Double Chocolate Gooey Butter Cake
* Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
* 1 (18.25 ounce) package chocolate cake mix
* 1 egg, plus 2 eggs
* 1 (8-ounce) package cream cheese, softened
* 3 to 4 tablespoon cocoa powder
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1 cup chopped nuts
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
• Caramel Apple Cheesecake
•
• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese , at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans
Directions
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve
Chocolate Mousse
• 8 ounces chocolate chips
• 6 tablespoons water
• 2 teaspoons vanilla
• 2 cups whipping cream
• 1/4 cup confectioners' sugar
Directions
1.
Melt chocolate and water in saucepan.
2.
Whisk in the vanilla.
3.
Allow to cool.
4.
Whip the cream.
5.
Add the confectioner's sugar.
6.
On low beater, blend in the chocolate.
7.
Scoop the Chocolate Mousse into a clear, glass bowl.
8.
Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.
CHOCOLATE PEANUT BUTTER CUPCAKES
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts
Heat oven to 400. Grease bottoms only of 12 muffin
cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat
vigorously 30 second. fill muffin cups about 2/3 full
Bake unitl golden brown, about 15 minutes. Cool
Heat chocolate and margarine over low heat until
melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of
each muffin; dip into peanuts.
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3-STEP CHEESECAKE RECIPE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Karen Thackeray
2 8 oz pkgs cream cheese
-softened *
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1/2 Mini semi-sweet choco chips
Graham cracker crust
* You can substitute “light” cream cheese Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. (you may sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake at 350F for 40 min, or until center is almost set. Cool. For best results refrigerate for 3 hours.
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Aunt Helen's “Killer” Cobbler
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Topping---
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter -- softened
---Filling---
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, -- sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream
Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add milk and 1/4 cup butter. Stir until all lumps are gone. Set aside. Next, in a medium saucepan, stir together brown sugar and cornstarch; add water. Add peaches and blueberries. Cook and stir gently over medium heat until bubbly. Add lemon juice and 1
tablespoon butter and stir until butter melts. Pour in an ungreased baking dish and spoon mounds of topping over the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and cinnamon. To avoid spillover in the oven, place baking dish on top of a cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.
NOTES : , it's a “killer”because it's so good. “It's to die for,” she said. “My aunt and uncle had a peach ranch in Colorado back in the 1950's, and this is a tried and true, never-fail recipe that gets rave reviews every time.”
I went to a BQ potluck the other night and they served banna splits! They were so yummy!
Seems we are always going to BQ's and I like to take rhubarb cake....
just put chopped rhubarb in the bottum of a 9x13 pan, sprinkle a package strawberry jello over the top and top with a french vanilla cake mix (made according to package...use the baking directions also)
Below is another favorate dessert (Pretzel Dessert) I also like to make take for parties. I also made the coffee lovers for a dinner with friends and it was very good....I just doubled the recipe
I looked it up on the taste of home web site.
http://www.tasteofhome.com
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Pretzel Dessert
Ingredients:
2 cups crushed pretzels
3/4 cup sugar
3/4 cup butter
2 envelopes whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 can (21 ounces) cherry pie filling
Directions:
In a large bowl, combine the pretzels, sugar and butter; set aside 1/2 cup for topping. Press the remaining mixture into an ungreased 13-in. x 9-in. dish.
In a large bowl, beat the whipped topping mix, milk and vanilla on high speed for 4 minutes or until soft peaks form. Add cream cheese and confectioners' sugar; beat until smooth.
Spread half over crust. Top with pie filling and remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight. Yield: 16 servings.
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Dirt Dessert
Perhaps “Down and Dirty Dessert” would be a better name for this delicious concoction from Kristi Linton of Bay City, Michigan, because you're going to want to put a spoon in each hand and go to town! It's just that good!
Ingredients:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed
Directions:
In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.
**************************************… Coffee Lover's Dessert
Reminisce - try a FREE ISSUE today!
THIS recipe caught my mother's eye back in 1925. It appeared in the local newspaper published in Jamaica, New York. Dad bought a paper every day so he could read while commuting on the El train. It quickly became my brothers' and my favorite dessert.
Ingredients:
10 to 12 large marshmallows
1/2 cup brewed coffee
1/2 cup heavy whipping cream, whipped
Directions:
In a heavy saucepan, combine marshmallows and coffee; cook and stir over low heat until melted. Remove from the heat and cool to room temperature.
Fold in whipped cream. Spoon into individual dessert dishes. Chill. Yield: 2 servings
Kids love ';Dirt'; the dessert.
Crush a box of Oreos, or pulse in food-processor.
Fold with a carton of Dream Whip, mixing in Gummi worms.
Serve in something that looks like a flower pot, with plastic flowers.
check cook book
check out cooks.com
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