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Contributed by Iesha Liberato

OREO Upside-Down Mini Cheesecakes: What You Need 19 OREO Cookies, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 tsp. vanilla 2 eggs Make It HEAT oven to 350°F. PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups. BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Contributed by Iesha Liberato

PHIADELPHIA MINI CHEESECAKES: What You Need 1 cup HONEY MAID Graham Cracker Crumbs 3/4 cup plus 2 Tbsp. sugar, divided 3 Tbsp. butter or margarine, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 3 eggs 1 cup whipping cream 2 cups blueberries 1 Tbsp. lemon zest Make It HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

Contributed by Iesha Liberato

Old-Fashioned Fudge Pie Ingredients 2 squares (2-ounces) semisweet chocolate 1/2 cup (1 stick) butter 1 cup sugar 2 eggs, beaten 1 (9-inch) unbaked pie crust Directions Preheat oven to 375 degrees F. Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream. www.foodnetwork.com

Contributed by Shelby Peppers

Sweet Black Cherry Crisp Ingredients 1/2 cup granulated sugar 1/4 cup, plus 3 tablespoons all-purpose flour 6 cups pitted frozen cherries, thawed 1 cup quick-cooking oats 1/2 cup firmly packed brown sugar 1/4 cup butter, softened 1/2 cup sliced almonds Directions Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the sugar and 3 tablespoons flour. Add the cherries, tossing gently to coat. Spoon the mixture into the prepared pan. In a medium bowl, combine the oats, brown sugar, and remaining 1/4 cup flour. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the almonds. Sprinkle evenly over the cherry mixture. Bake until hot and bubbly and the topping is golden brown, about 30 minutes. Let stand for 15 minutes before serving. www.foodnetwork.com

Contributed by Shelby Peppers

Pina Colada Key Lime Pie Ingredients Crust: 8 ounces graham crumbs 3 tablespoons melted butter 2 tablespoons honey 1/4 cup brown sugar Filling: 16 ounces heavy whipping cream, very cold 2 tablespoons confectioners' sugar 2 teaspoons pure vanilla extract 1 (14-ounce) can sweetened condensed milk 1/4 cup fresh diced pineapple (about the size of a pea), juice drained 1/4 cup shredded coconut, toasted 4 ounces Key lime juice (not Persian lime or lemon) 1/4 cup coconut chips, toasted, for garnish Directions Preheat the oven to 350 degrees F. For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough. Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest. For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form. Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick). Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up. Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy! www.foodnetwork.com

Contributed by Shelby Peppers

Peanut Butter Pie with Chocolate Crust Ingredients 1 cup chopped dry roasted peanuts 1 cup graham cracker crumbs 1/3 cup sugar 1/4 cup melted butter 1/4 cup shaved semisweet chocolate Peanut butter filling, recipe follows Peanut Butter Filling: 8 ounces cream cheese 1/2 cup plus 2 tablespoons peanut butter (smooth or chunky) 1/2 cup milk 3/4 cup powdered sugar 1 cup cream, whipped 1-ounce semisweet chocolate for shaving on top Directions Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later. Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving. www.foodnetwork.com

Contributed by Shelby Peppers

Moolicious Recipe Vanilla Ice Cream Ingredients 1 cup fine sugar, sifted 4 egg yolks, pasteurized if you have them preferred for food safety 3/4 cup half-and-half 3/4 cup whole milk 1 1/2 cups heavy cream 2 teaspoons vanilla Directions In a mixing bowl, combine sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside. Bring the half-and-half and milk to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator. The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine's directions to freeze ice cream. Ice cream is actually best right from the ice cream maker, when it is about 10 to 15 degrees F. If you can serve the ice cream right after it is made, it will have a soft and creamy texture like no other. You can adjust the above recipe by adding fruits, or even sweetened chocolate, to taste. When adding fruits to ice cream, blend them slightly with a food processor and sprinkle with sugar to enhance flavor. Let the fruit rest overnight with the original egg and cream mixture. Add the fruit in place of the vanilla www.foodnetwork.com

Contributed by Shelby Peppers

Campfire Banana Boats Ingredients 8 bananas 1 bag caramel bits or caramels cut into bits 1 bag chocolate chips 1 bag mini marshmallows 1 package original graham crackers, crushed into crumbs Directions Split the bananas lengthwise, but don't cut all the way through. The goal is to create a boat to hold the ingredients. Load the bananas 1/4 cup each of the caramel bits, chocolate chips and mini marshmallows. Crumble 1 whole graham cracker onto each loaded banana. Wrap individually in 8-by-10-inch squares of foil, and then place near the campfire to melt the candies. Open up and eat with a spoon. www.foodnetwork.com

Contributed by Shelby Peppers

Chocolate-Dipped Frozen Bananas Ingredients 8 medium bananas, peeled 8 wooden popsicle sticks 32 ounces semisweet chocolate, chopped or chips 4 tablespoons unsalted butter Directions Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer. Once frozen, store the bananas in an airtight container. Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright. www.foodnetwork.com

Contributed by Shelby Peppers