Posts tagged ‘Dessert ‘




French Silk Pie

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 prepared 8 inch pastry shell, baked and cooled
  • 1 container of cool whip
  1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  2. Refrigerate at least 2 hours before serving.
  3. When cooled top with a layer of cool whip.

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Add a comment September 27, 2009

Hot Fudge Ice Cream Bar Dessert

 

  • 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
    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 9×13 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.

    Add a comment September 27, 2009

    Mini Cheesecakes

    From Allrecipes

     

    • 1 (12 ounce) package vanilla wafers
    • 2 (8 ounce) packages cream cheese
    • 3/4 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 (21 ounce) can cherry pie filling
    • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
    • Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
    • In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
    • Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling

    *** I use regular size cup cake pans and cups and baked for about 22 minutes. You can also use any pie filling you would like.

    Add a comment September 27, 2009

    Better Than Sex Cake

    From Allrecipes

     

    • 1 (18.25 ounce) package devil’s food cake mix
    • 1/2 (14 ounce) can sweetened condensed milk
    • 6 ounces caramel ice cream topping
    • 3 (1.4 ounce) bars chocolate covered toffee, chopped
    • 1 (8 ounce) container frozen whipped topping, thawed

     

    1. Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
    2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs – I like to have pieces I can chew on!)
    3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

    Add a comment September 27, 2009

    Chocolate Fondue

    • 2 (12oz) cups of semi-sweet chocolate chips
    • 1 (14oz) can sweetend condensed milk
    • 1 (7oz) jar marshmellow creme
    • 1/2 cup milk
    • 1 tsp vanilla extract

     

    1. Mix all in a pan until melted.
    2. Pour into fondue pot and serve with pineapples, bananas, srawberries, marshmellows, angel food cake, brownies and wheter else you like.

    Add a comment September 27, 2009

    Apple Dumplings

     
    2 apples (I use red) peeled/cored/quartered
    pillsbury crescent rolls
     
    -Preheat oven to 350
    -Wrap each apple quarter with one crescent roll each. ( I usually flatten them out to make sure I cover the apple)
    -Place in 8X8 baking dish
     
    On the stove mix 1 1/2 cups H20, 1 cup sugar, 3/4 stick butter or margarine, 1/4tsp cinnamon and melt. Pour mixture over apples.
     
    Bake 30 minutes uncovered
     
    Serve with a scoop of vanilla ice cream and whip cream on top.

    1 comment September 27, 2009

    Chocolate Chip Cheeseball

    1 (8oz) cream cheese (room temp)
    1 stick of butter (room temp)
    quarter tsp vanilla
    2 TBS light brown sugar
    3/4 cup powdered sugar
    3/4 cup mini chocolate chips
    1 cup chopped pecans
    box of graham cracker sticks
     
     
    Beat with a mixer cream cheese and butter. Add vanilla, powdered sugar, brown sugar and mix. Add chocolate chips and mix. Set in refrigerator and let harden about two hours. Take out and roll mixture into a ball. Roll ball into chopped pecans. Serve with chocolate or regular graham cracker sticks.

    Add a comment September 27, 2009

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