Super Bowl Dessert Recipes?!


Question: I need a delicious, homemade super bowl desser recipe. Nothing too exotic or adventurous...I'm bringing it to a church fundraiser filled with old women lol!

Thank you!


Answers: I need a delicious, homemade super bowl desser recipe. Nothing too exotic or adventurous...I'm bringing it to a church fundraiser filled with old women lol!

Thank you!

buy a pound cake. Get out the old crock pot and put in 2cans of pineapple chunks, 2 cans of sliced peaches, 1 bottle of cherries, 2 can of pears, some cinnamon, some sugar and some 1/4 cup of white Chardonay. Heat in the crockpot for a couple of hours and your kitchen will smell devine. Just load up the crockpot and take it with you so they can dip straight from it and they will be asking for the recipe.

Have fun and good luck with your fundraiser

Quick and easy....Kool-aid pie. Add one package of Kool-aid (your choice of flavors, lemonade tastes like key lime and orange tastes like a dreamsicle) to a can of sweetened condensed milk (not evaporated milk) and stir until combined. Add an 8 oz container of Cool Whip. Fold in. Pour into a premade graham cracker crust and chill.

I would go to Marie Calanders. Simplier. But if you want to personally back you should make a lemon marang pie (dont know how to spell it) or lemon, chocolate or vanilla cake. Or a cheese cake. Make yummy cookies or apple,cherry bluberry, pie!

dessert fruit pizza

Moist Chocolate Polenta Cake
16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugar

Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

When the Eagles face off against Pats in 2005 Superbowl we grab a Cheesesteak and add this to our list.

Chocolate Sheet Cake

Ingredients:
? 2 sticks margarine
? 1 cup water
? 4 Tbls. cocoa
? 2 cups flour
? 2 cups sugar
? 1/2 tsp. salt
? 1 tsp. soda
? 1/2 cup sour cream
? 2 eggs

Frosting ingredients:

? 1 stick margarine
? 4 Tbls. cocoa
? 6 Tbls. milk
? 1 box powdered sugar
? 1 tsp. vanilla
? nuts (optional)

Directions:
Place margarine, water and cocoa in saucepan, boil together, stirring to blend well. In mixing bowl, combine flour, soda, sugar, and salt. Add hot cocoa mixture and mix well. Stir in eggs and sour cream. Pour into greased and floured 10 x 15 sheet pan.
Bake at 375 degrees for 20 minutes.

Frosting directions:

Place margarine, cocoa and milk in saucepan. Heat until margarine is melted. Pour in mixing bowl and add powdered sugar. Beat well with electric mixer. Stir in vanilla and nuts.

Place on warm cake.

CINNAMON ROLL PIE
20 cinnamon rolls
2 cups sugar
1 tablespoon cinnamon
25 eggs
4 cups milk
2 teaspoons vanilla
2 teaspoons almond extract
3 cups light brown sugar
3 cups pecans
1 cup firm butter

Directions:
*I use day old cinnamon rolls*
Use a 17-inch cast iron skillet or use several deep dish pie plates, or I have made them in loaf pans. Several. Cut cinnamon rolls in medium size cubes.Place in large pan or bowl. Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon. Set aside. In a medium bowl or stand mixer with the whip attachment, add eggs mix well. Add vanilla and almond extract. Add milk and 1 cup sugar. Whip for 5 minutes on low speed. Pour mixture over the cubed cinnamon rolls let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture.
Topping: Cube cold butter into small cubes 1/2 inch. Add brown sugar and pecans. MIX WELL. Sprinkle mixture over soaked cinnamon roll mixture. Bake 350°F for about 45 minutes. Turn oven down to 325°F and bake another 15 minutes or until middle of pie is set.

CHILLED BUTTERFINGER PIE
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:
Mix first three ingredients together.
Put it in pie crust. Chill.

BETTER THAN SNICKERS BARS
2 cups milk chocolate chips
1/2 cup butterscotch chips
3/4 cup creamy peanut butter
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1 teaspoon vanilla
1 1/2 cups salted peanuts, chopped
1 (14 ounce) package caramels
1/4 cup whipping cream

Directions:
Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared. Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes. Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer. Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan. Return to chill until set up. Store in refrigerator to keep from getting too soft and to aid in cutting and serving.

FOOTBALL COOKIES-- http://www.recipezaar.com/206624

Hope this helps!

Brownie Sundae
you will need: vanilla ice cream, brownies, hot fudge

1. crumble brownies
2. scoop vanilla ice cream into cups
3. sprinkle bronwie over ice cream
4. pour hot fudge over it

Hazelnut Pound Cake
you will need: pound cake, nutella, hazelnuts, whip cream, berries

1. roast hazelnuts in a non-stick pan over low heat
2. cut pound cake in half
3. spread a thick layer of nutella on each half
4. sprinkle hazelnuts over it
5. close poundcake
6. serve each slice with berries and whip cream





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