Best Dessert Recipe

This is my favorite lite dessert recipe, my grandmother used to make it for all the holidays. Marshmallow Salad 2 large cans of crushed Pineapple (DO NOT DRAIN) 1 lg. bag of miniature marshmallows 1 can (regular size) of fruit cocktail (DRAINED) 1 tub of whip cream Do not drain pineapples. Open marshmallows and place in a large bowl. Open pineapples and pour over marshmallows and mix. Cover and chill. (I usually chill overnight, the longer the better, around 4 hrs minimum). After chilled, stir again. Add can of DRAINED fruit cocktail. Stir. Add whip cream and stir. This taste so good and is so light. You can also add shredded coconut on top, or even chopped pecans. I usually take marachino cherries and place on the top.

I always seem to be baking new desserts all the time. So I have a rather large cook book of my favorite desserts in general. I thought I would share some of those favorite desserts of mine with you. I included one fruit related cake, & one dessert that doesn't call for fruit. I hope if you try these recipes there a big hit for you like they are for me around the house. Thanks for allowing me to share! xx "Peanut Butter Cookies." Ingredients are as follows: - 1 cup of butter, softened - 1 cup of white sugar - 1 cup of packed brown sugar - 2 eggs - 1 egg yolk - 2 teaspoons of vanilla extract - 1 (18 ounce) of peanut butter - 2 cups of all purpose flour - 1 teaspoon of baking soda - 1/2 teaspoon of salt Directions are as follows: - In a large bowl, cream butter, white sugar & brown sugar until smooth. - Then add the eggs, the yolks & the vanilla & mix until fluffy. Then stir in the peanut butter. - Then stir the flour, baking soda & the salt in to the peanut butter mixture. And refrigerate the rough for at least 1 - 2 hrs. - Preheat your oven to 350 degrees F. (175 degrees C.) Lightly grease a cookie sheet as well. - Then roll the rough in to walnut sized balls. And place on the prepared cookie sheet & flatten slightly with a fork. Bake for 12 - 15 mins in preheated oven. - The cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked I had found. ENJOY! xx The other recipe is as follows: "Up side down Rhubarb/Strawberry Cake." Ingredients are as follows: - 1/4 of a cup of butter or margarine - 2 cups of freshly sliced strawberries - 1 cup of packed down brown sugar - 2 cups of chopped freshly rhubarb - 1 box of super moist french vanilla cake mix - 3 eggs (or however many it asks for on cake box) - 1/3 of a cup of vegetable oil (check cake box) - 1 1/4 cups of water Directions are as follows: - Firstly preheat your oven to 350 degrees F. Or however long it says on cake box. Why I say this is because each cake box is different. I tend to use Duncan Hines so whatever you choose may say a different time. After preheating though.. Melt the butter in the oven & sprinkle with brown sugar evenly over top of the butter. Arrange the strawberries on the brown sugar, & sprinkle evenly with rhubarb. Press both the strawberries & rhubarb gently in to the brown sugar. - Then in a large bowl, beat the cake mix, along with the water, the oil & the eggs with an electric mixer on low speed for 30 seconds. Beat all of this on medium speed for 2 minutes, scraping the bowl occasionally. Then pour the batter over the strawberries & the rhubarb. - Bake this for 43 to 50 minutes or whatever it says on cake box. Or at least until the tooth pick inserted in to the center comes out clean. Immediately afterwards run the knife around the side of the pan to loose the cake. Place the heatproof serving plate upside down on the pan. And turn the plate & pan over. Leave the pan over the cake for roughly 1 minute or at least until the brown sugar topping has drizzled over the cake. Allow to cool for 30 minutes. And serve either warm or cool.

I loved chocolate for my desert: Brownie Caramel Walnut Pie Ingredients: 1 9 inch unbaked pastry shell 1/2 cup chopped walnuts 20 caramels, unwrapped 1 can (14 oz.) sweetened condensed milk 1 egg, beaten 2 tablespoons butter, melted 6 oz. semi-sweet chocolate chips , melted Directions: Preheat oven to 325°F. Sprinkle nuts into pie shell. In a small saucepan over low heat, melt caramels with 2/3 cup condensed milk. Spoon mixture over walnuts. In a separate bowl, combine egg, melted butter and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers. ================================================================= Chocolate Caramel Tart Ingredients: Crust 1 1/4 C flour 4 T sugar 1/8 tsp. salt 2 tsp. grated lemon zest 3/4 C unsalted butter, cold, cut into small pieces 1 large egg yolk 3/4 tsp. vanilla extract Chocolate Layer 1 C whipping cream 8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped Caramel Layer 3/4 C sugar 1/3 C water 1/3 C whipping cream 5 T unsalted butter pinch of salt 3/4 tsp. vanilla extract 1/2 C chopped toasted pecans (optional) directions: Makes a 9 or 10 inch tart, serves 10-12 To make the crust, mix the flour, sugar, salt and lemon peel in a food processor. Add the butter, followed by the egg yolk and vanilla. Process the dough it begins to hold together in clumps. Gather the dough and flatten into a disk and wrap in plastic wrap. Chill for at least 20 minutes. (You can also make the dough by hand by cutting th butter then mixing in the remaining ingredients, but a food processor makes it easy.) Preheat oven to 400° F. Roll out dough and fit in a 9 or 10 inch tart pan. Pierce the surface of the crust all over with a fork to keep it from bubbly up during baking. Place tart pan with dough in the freezer for 10 minutes, then bake for 15-20 minutes or until crust is golden brown. Cool on a wire rack. To make chocolate filling, place cream in a heavy saucepan and bring to a boil. Remove from heat and stir in the chocolate. Continue stirring until chocolate is completely melted and mixture is smooth. Spread 1 1/4 cup of the chocolate filling inn the bottom of the tart crust. NOTE: If you plan on topping your tart with chopped nuts, then put all the chocolate mixture in the baked tart crust. If you're not using nuts, reserve the remaining chocolate for the top layer decoration. Chill the tart crust filled with chocolate for about 30 minutes. chocolae recipesTo make the caramel, combine the sugar and water in a heavy saucepan and stir over medium heat until sugar dissolves. Increase the heat and boil the syrup until it becomes golden brown in color, about 6-8 minutes. Remove the mixture from the heat and stir in the cream, butter, vanilla and salt. Be careful, as the mixture will bubble up. Return to the stove and cook for about 5 minutes, stirring constantly. Chill for about 20 minutes. Spoon the caramel layer over the chocolate tart. If you're not using nuts, put remaining chocolate in a pastry bag and pipe decorative squiggles (technical term) or designs over the surface of the tart. You can also randomly drizzle on the chocolate. If you're using nuts, sprinkle the nuts over the caramel layer instead. Happy cooking!!!!!

ilove cookies.here is a recipe of........ coconut macroons. ingredients eggs 3 powdered sugar 120gms cashewnuts powdered 110gms dry coconutpowder 110gms first beat eggs nicely till the eggwhites rises in peaks.then add sugar.continue beating.then gradually add sugar powdered cashewnuts and desicate coconuts(with this mixed).then mix into it thenspoonmix and bake .

My fav fruit desert involoves no cooking hehe. We buy mags of frozen mixed berries, every kind you can think of. Put them in a big bowl with about 1/2 cup of sugar, and microwave till warm, generally a minute or two depending on if they are still frozen. Then we get an angelfood cake, and chop it up into serving sizes, everyone gets a bowl with the cake, adds their berries and some whipping cream. Its easy and really good!