Desserts for New Years Dinner?!
Answers: I'm attending a dinner party for new years and got asked to bring the dessert however I have no idea what to make. If you do respond please also include recipes.
here is a simple chocolate pie recipe
1 container of cool whip
6 hershey chocolate bars
1 premade graham cracker pie crust
melt the chocolate bars on the stove, once they are completely melted, remove from heat and add the cool whip. Mix chocolate and cool whip together, once they are mixed completely pour into pie crust. Cover and refridgerate until set. Enjoy.
This is soooo yummy!!!!!
Pies and Cobblers are good for any occasion or you can just pop open a couple chips and the dip with sodas and punch!
Flan
Ingredients
3/4 cup sugar
4 eggs
1 cans of evaporated milk
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
Preheat oven to 350°F. In heavy skillet, over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-inch round dish or baking pan, tilting to coat bottom completely.
In a medium bowl, beat eggs; evaporated milk, EAGLE BRAND?, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1 inch of hot water.
Bake 55 to 60 minutes or until center is just set (mixture will jiggle). Move dish from larger pan to a wire rack; cool for 1 hour. Refrigerate several hours or overnight.
To unmold, run a knife around edge and invert onto a large rimmed serving platter.
Peppermint Ice Cream Loaf
Ingredients
2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
3 tablespoons butter or margarine, melted
1 cup crushed hard peppermint candy, divided
1/4 cup water
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaported milk)
1 to 2 drops red food coloring (optional)
2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping)
Instructions
Line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan. Combine cookie crumbs and butter; press firmly on bottom and halfway up sides of prepared pan.
In blender container, blend 1/4 cup peppermint candy and water until candy dissolves.
In large bowl, combine EAGLE BRAND?, food coloring (optional), 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy.
Pour into prepared pan. Cover; freeze 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired. Store leftovers covered in freezer.
Cheesecake always makes for a nice dessert.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Chipolata pudding. Google.