What Are Some Simple Yummy Christmas Dessert Recipes??!!?!
I Am Planning On Making Some Things On Christmas, But Im not sure what to make yet!. What are some tasty and simple recipes I can make that are Christmasy! Thank You So Much! *Happy Holidays Everyone!* Bye!. :)Www@FoodAQ@Com
Answers:
Frozen Chocolate-Covered Cappuccino Crunch Cake
Ingredients:
* 1 (10 3/4 oz!.) frozen pound cake, thawed
* 3/4 cup heavy whipping cream
* 1 3/4 cups (11!.5-oz!. pkg!.) NESTLé? TOLL HOUSE? Milk Chocolate Morsels
* 4 cups (1 quart) coffee ice cream, softened
* 1 cup frozen whipped topping, thawed
* 1 3/4 cups coarsely crushed malted milk balls
* Frozen whipped topping, thawed (optional)
* Coarsely crushed malted milk balls, (optional)
Directions
Slice pound cake into 1/8- to 1/4-inch slices!. Place half of the slices on bottom of 9-inch spring form pan; press down firmly!. Set remaining slices aside!.
* Bring cream just to a boil in medium saucepan!. Remove from heat!. Add milk chocolate morsels; let stand 5 minutes!. Whisk until well combined and smooth!. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan!. Cover; freeze for 1 1/2 hours or until chocolate is set!.
* Combine softened ice cream and whipped topping in large bowl!. Fold in 1 3/4 cups crushed malted milk balls!. Spread over chocolate layer in pan!. Cover;
* Freeze until ice cream is firm, about 2 hours!.
* Top ice cream with remaining pound cake slices; press down firmly!. Spread remaining chocolate mixture over pound cake!. Cover; freeze at least 6 hours
TO SERVE:
* To serve, remove sides of pan!. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired!. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices
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Cinnamon Chocolate Pudding
Ingredients:
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon ground cinnamon
* 2 cans (12 fl!. oz!. each) NESTLé? CARNATION? Evaporated Milk, (3 cups)
* 1 cup (6 oz!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 2 egg yolks, lightly beaten
* 1/2 cup flaked coconut, toasted
Directions
Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk!. Stir in morsels and egg yolks!. Bring to a boil over medium heat, stirring constantly until mixture is thickened!.
Pour chocolate mixture into dessert cups!. Chill for at least 1 hour; sprinkle with coconut!.
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Chocolate Decadence Cake
Ingredients
* 12 ounces semisweet chocolate chips
* 4 (1 ounce) squares unsweetened chocolate
* 1 1/2 cups butter, melted
* 1 3/4 cups white sugar
* 1/2 cup water
* 7 eggs
* 2 cups whipped cream
Directions
* Preheat oven to 350 degrees F (175 degrees C)!. Grease a 10 inch round pan and line bottom with parchment paper!.
* Chop chocolate squares and place in a large bowl with chocolate chips!. Add melted butter!. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate!. Stir until smooth!.
* In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick!. Fold into chocolate mixture!. Pour batter into 10 inch pan!.
* Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water!.
* Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes!. Remove from oven!. Cool and refrigerate for several hours!. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven!.
* Dip the pan in hot water to remove cooled cake!. Garnish with whipped cream and serve!.
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Sea-Salted Smoky Almond Chocolate Bark
Ingredients:
* 8 oz!. NESTLé CHOCOLATIER? 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
* 1/2 cup smoked-flavoured almonds, coarsely chopped, divided
* 1/8 teaspoon sea salt (preferably large crystal)
Directions:
Line 8-inch baking pan with wax paper!.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR!. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted!. Stir in 1/4 cup almonds!.
Pour into prepared baking pan!. Sprinkle with remaining almonds!. Tap pan several times to spread chocolate and settle nuts!. Sprinkle with sea salt!. Refrigerate for about 1 hour or until firm!. Break into pieces!. Store it in an airtight container at room temperature!.
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Easy Chocolate Fudge
Ingredients:
* 2 cups (12-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 1 can (14 oz!.) NESTLé? CARNATION? Sweetened Condensed Milk
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract
Directions:
Line 8- or 9-inch square baking pan with foil!.
Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan!. Warm over lowest possible heat, stirring until smooth!. Remove from heat; stir in nuts and vanilla extract!.
Spread evenly into prepared baking pan!. Refrigerate for 2 hours or until firm!. Lift from pan; remove foil!. Cut into pieces
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Ingredients:
* 1 (10 3/4 oz!.) frozen pound cake, thawed
* 3/4 cup heavy whipping cream
* 1 3/4 cups (11!.5-oz!. pkg!.) NESTLé? TOLL HOUSE? Milk Chocolate Morsels
* 4 cups (1 quart) coffee ice cream, softened
* 1 cup frozen whipped topping, thawed
* 1 3/4 cups coarsely crushed malted milk balls
* Frozen whipped topping, thawed (optional)
* Coarsely crushed malted milk balls, (optional)
Directions
Slice pound cake into 1/8- to 1/4-inch slices!. Place half of the slices on bottom of 9-inch spring form pan; press down firmly!. Set remaining slices aside!.
* Bring cream just to a boil in medium saucepan!. Remove from heat!. Add milk chocolate morsels; let stand 5 minutes!. Whisk until well combined and smooth!. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan!. Cover; freeze for 1 1/2 hours or until chocolate is set!.
* Combine softened ice cream and whipped topping in large bowl!. Fold in 1 3/4 cups crushed malted milk balls!. Spread over chocolate layer in pan!. Cover;
* Freeze until ice cream is firm, about 2 hours!.
* Top ice cream with remaining pound cake slices; press down firmly!. Spread remaining chocolate mixture over pound cake!. Cover; freeze at least 6 hours
TO SERVE:
* To serve, remove sides of pan!. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired!. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices
----------------------------
Cinnamon Chocolate Pudding
Ingredients:
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon ground cinnamon
* 2 cans (12 fl!. oz!. each) NESTLé? CARNATION? Evaporated Milk, (3 cups)
* 1 cup (6 oz!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 2 egg yolks, lightly beaten
* 1/2 cup flaked coconut, toasted
Directions
Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk!. Stir in morsels and egg yolks!. Bring to a boil over medium heat, stirring constantly until mixture is thickened!.
Pour chocolate mixture into dessert cups!. Chill for at least 1 hour; sprinkle with coconut!.
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Chocolate Decadence Cake
Ingredients
* 12 ounces semisweet chocolate chips
* 4 (1 ounce) squares unsweetened chocolate
* 1 1/2 cups butter, melted
* 1 3/4 cups white sugar
* 1/2 cup water
* 7 eggs
* 2 cups whipped cream
Directions
* Preheat oven to 350 degrees F (175 degrees C)!. Grease a 10 inch round pan and line bottom with parchment paper!.
* Chop chocolate squares and place in a large bowl with chocolate chips!. Add melted butter!. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate!. Stir until smooth!.
* In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick!. Fold into chocolate mixture!. Pour batter into 10 inch pan!.
* Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water!.
* Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes!. Remove from oven!. Cool and refrigerate for several hours!. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven!.
* Dip the pan in hot water to remove cooled cake!. Garnish with whipped cream and serve!.
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Sea-Salted Smoky Almond Chocolate Bark
Ingredients:
* 8 oz!. NESTLé CHOCOLATIER? 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
* 1/2 cup smoked-flavoured almonds, coarsely chopped, divided
* 1/8 teaspoon sea salt (preferably large crystal)
Directions:
Line 8-inch baking pan with wax paper!.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR!. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted!. Stir in 1/4 cup almonds!.
Pour into prepared baking pan!. Sprinkle with remaining almonds!. Tap pan several times to spread chocolate and settle nuts!. Sprinkle with sea salt!. Refrigerate for about 1 hour or until firm!. Break into pieces!. Store it in an airtight container at room temperature!.
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Easy Chocolate Fudge
Ingredients:
* 2 cups (12-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 1 can (14 oz!.) NESTLé? CARNATION? Sweetened Condensed Milk
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract
Directions:
Line 8- or 9-inch square baking pan with foil!.
Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan!. Warm over lowest possible heat, stirring until smooth!. Remove from heat; stir in nuts and vanilla extract!.
Spread evenly into prepared baking pan!. Refrigerate for 2 hours or until firm!. Lift from pan; remove foil!. Cut into pieces
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Chocolate Raspberry Pie
1 unbaked pastry shell -- (9 inch)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries -- thawed
Filling:
1 8 ounce pkg!. cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream -- whipped
Topping:
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine
Line unpricked pastry shell with a double thickness of heavy-duty foil!. Bake at 450 degrees for 8 minutes!. Remove foil!. Bake 5 minutes longer!. Cool on a wire rack!. In a saucepan, combine sugar and cornstarch!. Stir in the raspberries; bring to a boil over Medium heat!. Boil and stir for 2 minutes!. Remove from the heat; cool for 15 minutes!. Spread into shell; refrigerate!.
In a mixing bowl, bet cream cheese, sugar and vanilla until fluffy!. Fold in whipped cream!. Carefully spread over raspberry layer!. Cover and refrigerate for a least 1 hour!. Melt chocolate and butter; cool for 4-5 minutes!. Pour over filling!. Cover and chill for at least 2 hours!. Store in the refrigerator!.
Yield: 6-8 servings!.
Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
eggnog cream (below)
powdered sugar
Heat oven to 400F!. Heat water and butter to rolling boil in 2-1/2 qt saucepan!. Stir in flour!. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat!. Beat in eggs, all at once; continue beating until smooth!.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet!. Bake 35-40 minutes or until puffed and golden!. Cool away from draft!.
Cut off tops of puffs; pull out any soft dough!. Fill puffs with Eggnog Cream; replace tops!. Sprinkle with powdered sugar!. Serve immediately!. Store covered in refrigerator!.
Makes 10-12 creampuffs!.
Eggnog Cream:
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
1/4 tsp ground ginger
2 cups whipping (heavy) cream
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth!. Add cream!. Beat on high speed 1-2 minutes or until soft peaks form!.
And for lots of other recipes, try these sites:
For cookies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.
For candies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.
For bar cookies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.Www@FoodAQ@Com
1 unbaked pastry shell -- (9 inch)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries -- thawed
Filling:
1 8 ounce pkg!. cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream -- whipped
Topping:
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine
Line unpricked pastry shell with a double thickness of heavy-duty foil!. Bake at 450 degrees for 8 minutes!. Remove foil!. Bake 5 minutes longer!. Cool on a wire rack!. In a saucepan, combine sugar and cornstarch!. Stir in the raspberries; bring to a boil over Medium heat!. Boil and stir for 2 minutes!. Remove from the heat; cool for 15 minutes!. Spread into shell; refrigerate!.
In a mixing bowl, bet cream cheese, sugar and vanilla until fluffy!. Fold in whipped cream!. Carefully spread over raspberry layer!. Cover and refrigerate for a least 1 hour!. Melt chocolate and butter; cool for 4-5 minutes!. Pour over filling!. Cover and chill for at least 2 hours!. Store in the refrigerator!.
Yield: 6-8 servings!.
Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
eggnog cream (below)
powdered sugar
Heat oven to 400F!. Heat water and butter to rolling boil in 2-1/2 qt saucepan!. Stir in flour!. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat!. Beat in eggs, all at once; continue beating until smooth!.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet!. Bake 35-40 minutes or until puffed and golden!. Cool away from draft!.
Cut off tops of puffs; pull out any soft dough!. Fill puffs with Eggnog Cream; replace tops!. Sprinkle with powdered sugar!. Serve immediately!. Store covered in refrigerator!.
Makes 10-12 creampuffs!.
Eggnog Cream:
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
1/4 tsp ground ginger
2 cups whipping (heavy) cream
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth!. Add cream!. Beat on high speed 1-2 minutes or until soft peaks form!.
And for lots of other recipes, try these sites:
For cookies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.
For candies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.
For bar cookies:
http://www!.razzledazzlerecipes!.com/chris!.!.!.Www@FoodAQ@Com
I love minced meat(the sweet one) pie at x-mas!. You can buy the pie crust already made!. I add 6-8 med!. chopped apples to the can or jar of minced meat!. That way it makes 2 pies, and cuts on the sweetness!. If you have a $ (dollar store) around your area, you can buy graham cracker crusts ready made in the pan for $1!.00!. A cheese cake with cherry topping is christmasy!.Cheese Cake: 1 pkg!. 8 oz!. cream cheese , softened, 2 eggs, 1/4 cup sugar, 1 tsp vanilla!. Beat it up, put in oven 350 for 30 min!. Top with cherry pie filling!. I make the recipe twice with 1 can of cherry pie filling to get 2 pies!.Www@FoodAQ@Com
oreo balls are delish!!! get a pack of oreos and two packs of cream cheese (the big ones) crush oreos and cream cheese together, roll into balls, dip into white or dark chocolate and sprinkle!.!.!.sprinkles on them!. omg they are so good, i may have to make some myself!.Www@FoodAQ@Com
Check the desserts on this site!. It's a list of my families favorites!.
http://www!.mickeyforster!.com/recipes!.htmWww@FoodAQ@Com
http://www!.mickeyforster!.com/recipes!.htmWww@FoodAQ@Com
the greek crescent cookies are niceWww@FoodAQ@Com