Whats a great dessert recipe? I am going to a cookout and have to bring dessert. Thanks!?

Question

Whats a great dessert recipe? I am going to a cookout and have to bring dessert. Thanks!?

Answer 1

Ice cream on top of brownies with whipped cream and peanut butter sauce for those who want it. Or how bout brining a variety of toppings and candies and let people choose what they want on their sundae - like an ice cream buffet.

Answer 2

Make a gooey butter cake.

Here's the recipe:

http://allrecipes.com/Recipe/Gooey-Butte...

Answer 3

took this to a cookout yesterday... raves

Apple Cake

4 cups diced apples

2 cups sugar

1 cup raisins

2 tsp salt, divided

=================

1 cup oil

2 eggs, beaten

1 cup walnuts

=================

2 cups flour

2 ½ cups apple juice

2 t baking soda

2 t cinnamon

• Mix apples, sugar, raisins, 1 tsp salt. Let stand 1 hour

• Add oil, eggs and walnuts.

• Sift in flour, juice, baking soda, cinnamon and 1 tsp salt.

• Pour into greased 13” x 9” baking dish, 350 degrees for 1 hr and 15 minutes.

• Let cool 15 minutes before serving.

Answer 4

Better than s*x Cake...  but it has to chill so make it early... you can find the recipeon www.foodnetwork.com.

yum!!

Answer 5

OREO PIZZA



30 OREO, divided

1 pkg fudgy brownie mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

1 1/2 cup mini marshmallows

1/3 cup m& m



Pre heat oven to 350

Put 22 cookies in bag and crush

Cut remaining cookies in to small pieces

Prepare brownie mix using oil, water, and eggs

Stir in crushed cookies



Pour into sprayed pizza pan

Bake 18- 20 min

Sprinkle top with marshmallows

Return to oven 1- 2 min

Remove pan from oven

Sprinkle cookie pieces and M&M over top



I like to  melt a small amount of chcoclate and or vanilla frosting in the microwave.

Take a fork and drizzle the frostings over the top the of the pizza



HERSHEY'S Giant Chocolate Chip Cookie

Ingredients:

6 tablespoons (3/4 stick) butter or margarine, softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1-2/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips

Directions:

1. Heat oven to 350°F. Line 12-inch metal pizza pan with foil.

2. Beat butter, granulated sugar, brown sugar and vanilla in medium bowl until fluffy; add egg, beating well. Stir together flour and baking soda; stir into mixture with chocolate chips. Spread batter evenly in prepared pan, spreading to 1-inch from edge.

3. Bake 20 to 25 minutes or until lightly brown and set. Cool completely; carefully lift cookie from pan and remove foil. Decorate as desired; cut into wedges to serve. 8 to 10 servings.

VARIATION: "PERFECTLY CHOCOLATE" GIANT CHOCOLATE CHIP COOKIE: Stir in 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa with flour mixture.

This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.

There is no need for frosting, one of the most moist cake I have ever eaten.



CREAM CHEESE POUND CAKE



1 cup margerine, softened

1/2 cup butter, softened ( do not substitue)

8 ounces of cream cheese, softened

3 cups sugar

6 eggs

3 cups flour

2 tsp vanilla



Combine first 3 ingredients

Creaming them well

Gradually add sugar, beating until light and fluffy

Add eggs 1 at a time, beating each one

Add flour mixture to creamed mixture, stirring until combined

Stir in vanilla



Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans

Bake at 325 for 1 hour and 45 min  ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary

Cool in pan for 10 min

Remove and cool completely

Answer 6

These are very easy, but very DECADENT!

HELLO DOLLY

1 stick butter

1-1/2 c. graham cracker crumbs

1 can Eagle Brand sweetened, condensed milk

1 6-oz pkg chocolate chips

1 small can (or 1/2 c) flaked coconut

1 c. chopped nuts

Melt butter in 9x13" pan.  Remove from heat and sprinkle crumbs evenly over butter;  spread milk evenly over crumbs.  Sprinkle chips, coconut & nuts on top;  press down gently.  Bake at 350 for 25 min, or until golden brown...  cool and cut into bars

Answer 7

Key Lime Cheesecake

My favorite dessert to make has to be cheesecakes. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

INGREDIENTS

    * 1 1/2 cups graham cracker crumbs

    * 6 tablespoons butter, melted

    * 24 ounces cream cheese, softened

    * 1 cup white sugar

    * 1 tablespoon cornstarch

    * 3 eggs

    * 1 tablespoon grated lime zest

    * 2/3 cup key lime juice

DIRECTIONS

   1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.

   2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

   3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

   4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Answer 8

asy Oreo Truffles

1  pkg.  (1 lb., 2 oz.)  OREO Chocolate Sandwich Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

--------------------------------------...

Sweet & Salty Pretzel Brownies

I found this recipe in Woman's Day magazine.

36 brownies

time to make 1¾ hours 10 min prep

8 ounces semi-sweet chocolate chips

4 ounces unsweetened baking chocolate, coarsely chopped

1/2 cup unsalted butter

60 saltine crackers, finely crushed

14 ounces fat-free sweetened condensed milk

3 cups bite-size pretzels  

   1. You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.

   2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.

   3. Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.

   4. Fold in 2 cups of pretzels.

   5. Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.

   6. Cover and refrigerate at least 1.5 hours or until firm.

   7. Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.

--------------------------------------...

Answer 9

DOUBLE CARAMEL CAKE  

1/3 c. granulated sugar

1/4 c. boiling water

3/4 c. butter

1 1/4 c. sugar

3 eggs, unbeaten

3 c. sifted cake flour

3 1/2 tsp. baking powder

1 tsp. salt

1 c. milk

1 tsp. vanilla

Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep brown syrup is formed (caramelized). Remove from heat and slowly stir in boiling water. Set syrup aside to cool. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients. Beat until smooth. Pour into 2 (9 inch) layer pans lined with greased and floured brown paper.

Bake at 375 degrees for 25 minutes. Let stand in pans a few minutes, then remove to turn out. Peel off paper and cool on racks. Frost when cool.

CARAMEL FROSTING:

3 c. brown sugar, firmly packed

1 c. and 2 tbsp. light cream or half and half

1/2 stick butter

1 tsp. vanilla

Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees on candy thermometer). Remove from heat, add butter and cool. Add vanilla and beat until frosting is spreading consistency. A little cream may be added if frosting becomes too thick. Spread between layers, on top and sides of cake.

Answer 10

Mississippi Mud (aka Chocolate Delight)

This makes a delicious dessert that is layers of pecans, cream cheese, and chocolate pudding.  Serves 18.

1 cup chopped pecans

1 cup all-purpose flour

½ cup butter, melted

1 (8 oz) package cream cheese, softened

1 cup confectioners' sugar

1 (16 oz) container frozen whipped topping, thawed

3 cups milk

1 (3 oz) package instant chocolate pudding mix

1 (3 oz) package instant vanilla pudding mix

Garnish:  two (1½ oz) Nestle Crunch bars, toasted pecans, or chocolate shavings

Preheat oven to 375ºF.  In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9”x13” pan. Bake for 15 minutes. Allow to cool.

Whip together cream cheese, confectioners sugar and half of the whipped topping. Spread this mixture on top of baked crust.

In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle desired garnish on top.  Let set in fridge until chilled.

----------------------------

Blueberry Cream Cheese Tarts

2 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 eggs

12 vanilla wafers

1 (21-ounce) can blueberry filling, or other pie filling

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

--Paula Dean

------------------------------

LEMON BARS

For the Crust:

½ lb. unsalted butter, room temp.

½ cup granulated salt

2 cups A/P flour

1/8 tsp. kosher sugar

For the Filling:

6 extra-large eggs, room temp.

3 cups granulated sugar

2 Tbsp. grated lemon zest (4-6 lemons)

1 cup freshly-squeezed lemon juice

1 cup A/P flour

Preheat oven to 350ºF. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill.  Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on.  For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature. Cut into triangles and dust tops with confectioner's sugar.

(If doubling recipe, double filling, but triple crust.)

--Ina Garten

----------------------------

S’mores Brownies

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps