Need dessert recipe!?

I have to make a dessert for Teacher Appreciation week. I am looking for something different besides the usual cake and cookies. So hit me with your best recipe. I want something that is totally great! 10 points to the best. Thanks!Need dessert recipe!?
Fruit Pizza


Ingredients


1 (18-ounce) package refrigerated cookie dough


1 (8-ounce) package cream cheese, room temperature


1/3 cup sugar


1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)


Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained


1/2 cup orange, peach, or apricot preserves


1 tablespoon water








Instructions


Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.





In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).





In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.





Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.





Makes 8 to 10 servings











Layered Fruit Salad





3 cups low fat graham cracker crumbs


1 cup non fat yogurt


16 oz. fat free cream cheese


1/3 cup sugar


1 1/2 cups frozen strawberries


3 1/2 cups fat free Cool Whip


6 cups sugar free strawberry Jello (1 large and 1 small)





1. Preheat oven to 350 and spray a 9'; X 13'; pan with fat-free cooking spray.





2. Mix graham cracker crumbs and yogurt together. Spread evenly over bottom of pan. Bake for 15 to 20 minutes until crisp.





3. Prepare Jello according to directions on package, add frozen strawberries and put in refrigerator until it begins to set.





4. Mix cream cheese, sugar and 1/2 cup Cool Whip. Now start to layer the salad.





5. On top of the baked crust, spread the cream cheese mixture evenly. Set aside.





6. Once the Jello starts to set, put it over the cream cheese mixture. Return the pan to the refrigerator to allow Jello to set completely.





7. Top with remaining Cool Whip and garnish as desired. Garnish (banana %26amp; blueberries) not included in nutrient analysis.





Serving Information:


Calories per serving 108, Fat 4g, Carbohydrate 18g, Sat Fat 1g, Sodium 255mg, Protein 5g,


Fiber 5g.





Sorry I'm on a fruit kick. Lately in our lounge the teachers won't touch the yummy desserts like we used to. Spring is a fresh new time to lighten up. Thanks for thinking of the teachers! :)Need dessert recipe!?
That fruit pizza idea is great, especially because you can make it look so bright and beautiful with the fruit on top.


And the Cannoli are always a winner.





But I have always had success with ';My'; Lindsor Tort Recipe.


You can't find this online ( till now of course)





LINDZOR TORTE





Yield: 2—11” Tart Pans or ½ sheet pan


Ingredient


1lb 6ozbutter


1lb 4ozsugar


3 eggs


1lb cake flour


1T cocoa


1t cloves - ground


1t cinnamon


1lb 6ozpecans - ground finely


1T lemon zest - grated


2oz cake flour


1lb 4ozRaspberry preserves - if you have the time pass it through sieve


--- Powdered sugar for dusting








1. Cream butter and sugar together until fluffy. Mix in eggs one at a time


2. Sift flour, cocoa, and spices together. Mix in nuts and zest. Incorporate in to the butter mixture.


3. Divide the mixture 40/60. Take the smaller portion and mix in remaining flour. Set aside.


4. Using a pastry bag with a no. 3 tip, pipe other portion of dough paste over base of pan. Use all of the paste. Bake at 375 for 15 min. or until crust just starts to color. Cool slightly.


5. Spread raspberry preserves over crust leaving ¼” border. Place remaining dough in pastry bag and pipe. Into a ½” lattice over raspberry filling. Pipe a pearl border around edge.


6. Bake at 375 for 25 min. until crust turns golden brown top. Let cool. Garnish with powdered sugar.








on the other hand if you are partial to cheesecakes e-mail me and I will give you some show stopping recipes.


if you like ';candy'; try Fire Lady Buckeyes they are very easy to make and who can say no to chocolate.
Dump Cake is ALWAYS a hit! And it couldn't be easier:


Preheat oven to 350. In 9x13 pan, spread one 22oz can of crushed pineapple (do not drain). Add one can of cherry or strawberry pie filling (I mix it together). Sprinkle one yellow cake mix evenly over it. Cut 1 stick of butter into thin slices %26amp; spread evenly over cake mix. Sprinkle with one cup of chopped pecans or walnuts. Bake at 350 for one hour %26amp; bask in all the compliments! You can actually use any flavor pie filling %26amp; any flavor cake mix with the crushed pineapple. Sometimes I use spice cake mix with peach pie filling or white cake mix with blueberry pie filling. Totally yummy!
I always get great compliments about this dessert and I'm asked to bring it to every party I go to. It's easy and delicious.





Death By Chocolate Triffle





1. Bake one box of brownies according to directions.





2. While cooling, mix one 3.5oz box instant chocolate pudding with one 14oz can condensed milk and 1/2 cup water. Mix until smooth, then fold in 8oz whipped topping (cool whip). This makes a delicious mouse.





3. In triffle bowl or large glass serving dish, place half the brownies on the bottom, half the pudding mix and half of a 12oz container of cool whip.





4. Repeat for the next layer. Shave chocolate on top.





Good luck and I really hope you try this recipe!
RUSSIAN TEA CAKES---


Almost like a shortbread, always a favorite and something different. One of my family's favorites.





INGREDIENTS:


1 cup butter


1/2 cup powdered sugar


1 teaspoon vanilla


2 1/2 cups flour


1/4 teaspoon salt


3/4 cup finely chopped pecans


Powdered Sugar





PREPARATION:


Preheat oven 400°. In a large mixing bowl, beat butter with 1/2 cup powdered sugar and vanilla.


Stir in flour and salt and pecans. Shape dough into 1-inch balls. Bake for about 9 minutes. Roll warm tea cakes in sifted powdered sugar. Makes 4 dozen tea cakes.
This is a five star winner!!!


Bread Pudding with Strawberry-Raspberry Preserves and White Chocolate Sauce Recipe








2 tablespoons plus 4 teaspoons unsalted butter


10 (1/2-inch-thick) slices pan de mie bread (recommended: Sarabeth's), crusts removed and cut into 1/2-inch cubes (6 cups cubed bread, half of one whole loaf)


3/4 cup strawberry-raspberry preserves (recommended: Sarabeth's)


5 eggs


3/4 cup plus 2 tablespoons sugar, plus more for sprinkling on top of puddings


1 cup heavy cream


1 2/3 cups milk


3/4 teaspoon almond extract


1/4 cup sliced almonds


White Chocolate Creme Anglaise, recipe follows


Fresh raspberries, for garnish





Butter 8 (4-ounce) ramekins using 1/2 teaspoon butter each. Place a layer of bread cubes in the bottom of each ramekin, pressing so that they fit snugly. Spoon a generous tablespoon of preserves on top of the bread cubes in each ramekin, dividing the preserves evenly. Divide the remaining bread cubes evenly among the ramekins. Set aside.


In a mixing bowl combine the eggs and sugar and whisk until smooth. Add the heavy cream, milk, and almond extract and whisk to combine. Divide the egg-cream mixture evenly among the ramekins. You may need to let them sit for a few minutes before being able to add more of the cream mixture. Let filled ramekins sit at room temperature for 15 to 20 minutes.





Preheat the oven to 350 degrees F while the ramekins are sitting.





Transfer the ramekins to a 9 by 13-inch baking dish or other baking dish large enough to hold all 8 ramekins. Add enough hot water to come half way up the sides of the ramekins. Lightly butter a sheet of parchment paper that is large enough to cover all of the ramekins and place the parchment, buttered side down, on top of the ramekins. Bake for 30 minutes, or until the custards are set. Remove the custards from the oven and remove the parchment paper. Increase the baking temperature to broil, or turn on the broiler. Alternately, you can brown the tops with a kitchen propane torch.





Sprinkle the top of each custard with about 1/2 teaspoon of sugar. Divide the sliced almonds among the tops of the puddings. When the broiler has heated, broil the puddings until the tops are just golden brown, 4 to 6 minutes, depending on your broiler. Remove from the oven and remove the puddings from the water bath. Allow to cool briefly, then serve with the White Chocolate Creme Anglaise.








White Chocolate Creme Anglaise:


3/4 cup heavy cream


3/4 cup whole milk


1/3 cup granulated sugar


3 egg yolks


3 1/2 ounces chopped white chocolate, about 1/2 cup


1 teaspoon vanilla extract


Combine the cream and milk in a 2-quart saucepan and heat over medium heat. In a medium mixing bowl, combine the sugar and the egg yolks and whisk until well blended and pale yellow in color.





Once the cream and milk come to a simmer, remove from the heat and pour about 1/2 cup of the cream and milk mixture over the eggs and whisk to blend. Return the saucepan to the stove, and pour the egg mixture into it. Use a wooden spoon to stir the anglaise in the saucepan, being sure to reach into the corners of the pan. Continue to stir the anglaise until it begins to thicken and clings to the bowl of the spoon, about 5 minutes. Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve. Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it completely melts into the anglaise. Add the vanilla and stir to combine. Serve warm with the Bread Pudding with Strawberry-Raspberry Preserves.


Garnish with raspberries.





Yield: 2 cups
CHOCOLATE FILLED CANNOLI





18 prepared cannoli shells


3 c. ricotta cheese


1 1/4 c. powdered sugar


2 tsp. vanilla


1/4 c. cocoa


1 c. chopped toasted pecans


Powdered sugar





Combine cheese, sugar, vanilla and cocoa; beat with electric mixer until smooth. Add 1/2 cup chopped pecans. Chill. Fill cannoli shells with cheese mixture. Dip ends in chopped pecans, dust with powdered sugar
Hot Fudge Ice Cream Bar Dessert


INGREDIENTS





* 1 (16 ounce) can chocolate syrup


* 3/4 cup peanut butter


* 19 ice cream sandwiches


* 1 (12 ounce) container frozen whipped topping, thawed


* 1 cup salted peanuts





DIRECTIONS





1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.


2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
Jello cake----- its just as easy very delicious,


make your cake chocolate yellow whatever you have laying around


make jello


poke holes in the cake after cooked and cooled


put in fridge for a few hours than put cool whip or frosting on top.





My husband said apple crisp.......
Make Geletin Salad.




















JELLO SALAD





1 pkg. lime Jello


1 c. boiling water


1 lg. cream cheese


1 lg. can fruit salad, drained


1 lg. bag miniature marshmallows


1 lg. Cool Whip





Dissolve Jello in 1 cup boiling water. Add cream cheese, mix well. Put in refrigerator until almost firm. Add drained fruit salad and marshmallow and Cool Whip and fold it all together. Put into a large flat casserole dish. Cut into squares and serve.











Try it.
Pineapple cream pie


INGREDIENTS


1 1/4 cups graham cracker crumbs


1/4 cup white sugar


1/3 cup margarine, melted


2/3 cup white sugar


1/4 cup cornstarch


1/2 teaspoon salt


3 cups milk


4 egg yolks, beaten


2 teaspoons butter, softened


4 teaspoons vanilla extract


1 (20 ounce) can crushed pineapple, drained


2 cups heavy whipping cream


1/4 cup confectioners' sugar


1/2 teaspoon almond extract


DIRECTIONS


In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.


Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.


In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.
Cheesecake Dip!!





1 tub cool-whip ( the smaller one )


1 pkg cream cheese


1/2-1 cup sugar ( depending on how sweet you want it )


1-2 lemons ( for juice )





In a bowl mix the cool-whip, cheese, and lemon juice. Mix well. It will still be a little lumpy its ok! Add the sugar to taste. Mix well again. Put a lid on it and chill. Bring it with graham cracker ( the sticks do better, can get cinnamon and chocolate ones ), vanilla wafers, fruit, and even cubes angels food, or sponge cake.





Sure to please, wont last long. So easy you can throw this together in the morning, put it in the fridge while you get dressed, then grab it and your off to work! Plus the ingredients are very inexpensive, but they wont think so! ;)





Served this at my Grandma %26amp; Pas 50th wedding anniversary, people went nuts!!!! Good luck!
This is my favorite brownie recipe ... And, I am a teacher and I've brought this to a teacher luncheon and they were all gone..





Thanks for appreciating us! We need more parents like you..





• 1 pound unsalted butter


• 1 pound plus 12 ounces semisweet chocolate chips


• 6 ounces bitter chocolate


• 6 extra-large eggs


• 3 tablespoons instant coffee granules


• 2 tablespoons pure vanilla extract


• 2 1/4 cups sugar


• 1 1/4 cups all-purpose flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 3 cups chopped walnuts


Preheat the oven to 350 degrees F.


Butter and flour a 12 x 18 x 1-inch baking sheet.


Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.


In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.


Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.


Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
These are really good...


Crunchy Fudge Sandwiches


6 oz, butterscotch


1/2 c. peanut butter


4c. rice crispies


6 oz. chocolate chips


1/2 c. powder sugar


2 T. butter


1 T. water


Melt butterscotch chips with peanut butter over low heat, stirring until blended.


Stir in rice crispies. Press 1/2 of mixture in a 8x8'; pan, and cool. Melt remaining ingredients together. Spread over cooled mixture. Top with rest of rice krispies mixture. Chill and cut into bars.
i make this all the time and its always a big hit! its simple and delicious! good luck with whatever you decide to fix!





Pineapple Upside Down Biscuits


Recipe courtesy Paula Deen





1 (10-ounce) can crushed pineapple


1/2 cup packed light brown sugar


1/4 cup (1/2 stick butter), at room temperature


10 maraschino cherries


1 (12-ounce) package refrigerated buttermilk biscuits (10 count)








Preheat the oven to 400 degrees F.


Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.





Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.