Archive for the ‘Desserts’ Category
2012
01.18
Tags: best cherry cobbler, betty cracker, canned cherry cobbler, cherry chocolate, cherry chocolate cake, cherry chocolate cobbler, cherry chocolate dessert, cherry chocolate pie, cherry chocolate recipe, cherry cobbler, cherry cobbler cake mix, cherry dessert recipe, cherry dessert recipes, cherry desserts, cherry pie filling chocolate cake, cherry pie filling cobbler, chocolate cherry cake, chocolate cherry cake recipes, chocolate cherry cobbler, chocolate cherry dessert, chocolate cherry pie, chocolate cherry pie recipe, chocolate cobbler recipe, chocolate covered cherry pie, chocolate dessert ideas, cobbler recipes easy, cobbler recipie, copykat recipe, copykat recipes, copykat recipies, Cracker Barrel Cherry Chocolate Cobbler, cracker barrel chocolate cobbler, cracker barrel chocolate cobbler recipe, cracker barrel cobbler recipe, cracker barrel recipe, cracker barrel recipes, easy cherry cobbler, easy cherry dessert, easy chocolate cobbler, easy chocolate cobbler recipe, easy cobbler recipe, easy cobbler recipes, how to make cherry cobbler, quick cherry cobbler, quick cobbler recipe, recipe cherry pie filling, recipe chocolate cobbler, recipe cracker barrel, recipe for cherry pie filling, recipe for chocolate cobbler, recipe for dessert, recipes for cherries, recipes for cherry pie, recipes for sweets, recipes of desserts, short cake recipe, simple cobbler recipe, sweet cherry cobbler
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Ingredients
- 1−1/2 cups flour
- 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cups butter
- 1 (6 oz.) pkg. Nestle’s semi−sweet chocolate morsels
- 1/4 cups milk
- 1 egg
- 1 (21 oz.) can cherry pie filling
- 1/2 cups nuts, finely chopped
Directions
- Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle’s semi−sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes).
- Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
- Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.
- Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.
2012
01.13
Tags: banana french toast, best french toast recipe, chocolate french toast, cinnamon french toast, cinnamon french toast recipe, easy french toast recipes, french toast, french toast casserole, french toast cinnamon, french toast recipe, french toast recipes, how to french toast, how to make french toast, recipe for french toast, recipes for french toast, recipes french toast, simple french toast
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Ingredients
- 2 Cinnabon Cinnamon Rolls
- 2 eggs
- 2/3 cup half−and−half
- 3/4 tsp. vanilla
- 1 T. sugar
- 1/8 tsp. cinnamon
- 1−2 T. butter or margarine
Directions
- Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20−30 minutes.
- Combine eggs, half−and−half, vanilla, sugar, and cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use. At serving time, preheat oven to 400 , and place Cinnabon halves in a shallow baking dish. Pour french toast batter over halves and allow to soak for 5−10 minutes until moist. You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the dough layers. Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven.
- Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple syrup.
2012
01.02
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, Chi−Chi's Sweet Corn Cake recipe, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 1/2 cup (1 stick butter), softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen corn, thawed
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoons baking powder
Directions
- Preheat oven to 350 degrees.
- Blend butter in a medium bowl with an electric mixer until creamy.
- Add the masa harina and water to the butter and beat until well combined.
- Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
- Stir the chopped corn into the butter and masa harina mixture.
- Add cornmeal to mixture and combine.
- In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
- Pour corn batter into an ungreased 8″x8″ baking pan.
- Cover the pan with aluminum foil. Place this pan into a 13″x9″ pan filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
2011
12.26
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, Cheesecake Factory Pumpkin Cheesecake recipe, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Crust Ingredients
- 1−1/2 cups graham crumbs
- 5 Tbsp. butter, melted
- 1 Tbsp. sugar
Filling Ingredients
- 3 − 8oz. pkgs. cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
Directions
- Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at 350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
- Serve with whipped cream.
2011
12.26
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, Cheesecake Factory Key Lime Cheesecake recipe, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 1 3/4 cups graham cracker crumbs
- 5 Tbsp. butter, melted
- 1 cup plus 1 Tbsp. sugar
- 3− 8oz. pkgs cream cheese, softened
- 1 tsp. vanilla
- 1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
- 3 eggs
- whipped cream
Directions
- Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
- Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8″ springform pan. Bake crust for 5 mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
- Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.
2011
12.22
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, Carmel Apples recipe, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 12 tart apples, washed and dried
- 3/4 cup chopped salted peanuts
- 1 cup light corn syrup
- dash of salt
- 1/2 cup butter
- 2 cups firmly packed brown sugar
- 1−14 ounce can of sweetened condensed milk
- 1 teaspoon vanilla
Directions
- In 2 quart saucepan melt butter and add salt, syrup and sugar.
- Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10−12 minutes. Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F.
- Remove from heat, stir in vanilla. Dip apples in carmel mixture.
- Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in air tight container.
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