I am looking for good dessert recipes?

anything , from pie, to cakes , to cupcakes to cookies :0) I want to make a dessert to bring to my familes house and my boyfriends families house on ThanksgivingI am looking for good dessert recipes?
Check this website out!





http://www.rachaelrayshow.com/food/categ鈥?/a>I am looking for good dessert recipes?
Marshmallows and Chocolate Cherry Pie


3 bags colorful marshmallows


1 lg. bag white marshmallows


1 lg. bag chocolate chips


1 pan pie crust


1 can cherries


1 green apple slices with cinnamon


1 red apple slices with cinnamon


1 c. apple cider





Mix the colorful marshmallows with the cherries, then put in pie crust then put the apple slices in to take the cup of apple cider. Put it in the large bag of white marshmallows around the edge. Then put chocolate chips on the marshmallows. Then bake at 300 degrees. Put marshmallows on top.
My favorite is Raspberry Poke Cake. It's easy to make and now none of our family gatherings are complete without it!





1 White Cake Mix cooked according to package directions. While the cake is in the oven take one small box of raspberry jello and disolve in 1c. boiling water as package directs. Then add just 1/2 c. cold water instead of the 1c the directions call for. Let the cake rest about 15-20 minutes and then take a fork and poke holes all over. Slowly pour the raspberry mixture over the top and let it sink into the holes. When cake is completely cooled, top with 1 or 2 containers whipped cream (according to your own tastes; we always use 2) Refrigerate a couple hours before serving. If you don't like raspberry then strawberry works just the same.
Fiesta Pear Dessert





INGREDIENTS


4 Bartlett pears, cored and diced


1/2 cup white sugar


1 tablespoon cornstarch


2 teaspoons ground cinnamon


1 teaspoon lemon zest


1/2 cup graham cracker crumbs


1/2 cup chopped pecans


1 quart vanilla ice cream


6 (8 inch) flour tortillas


1 quart vegetable oil for frying


1/4 cup honey


1 teaspoon ground cinnamon


1 tablespoon white sugar





DIRECTIONS


To Prepare Tortilla Shells: In a deep fryer bring oil to 375 degrees F (190 degrees C). Place one tortilla in the hot oil gently pressing the center with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.


Combine pears, sugar, cornstarch, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to a boil; cook 1 minute longer. Let mixture cool.


Combine cookie crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll in crumb mixture to coat.


Place an ice cream ball in each fried tortilla shell. Top with the cooled pear mixture. Fried tortilla shells can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.
Try making a pan of brownies. Bake as instructed on the box, only leave slightly soft. Mix up some instant chocolate pudding (two large boxes or 3 small) and pour on top of the brownie, evening it out level. Then put one container of whipped cream on top of that. You can decorate with chopped nuts, slivers of chocolate, small chocolate chips, etc. It's a rich dessert, but it's a huge hit when my aunt makes it for family reunions.
Pies are traditional Thanksgiving fare...Apple Tart, Pumpkin Custard, Pecan and Mince, to name a few. If you're not comfortable with those, how about a pumpkin cheesecake?
Apple Dumplings


4 Granny Smith applies, peeled, quartered and cored


2 cans crescent rolls


12 ounces lemon lime soda


1 1/2 stick butter


1 1/2 c. sugar


1 t. cinnamon





Microwave apples on high 4 minutes. Remove, drain, set aside to cool. Separate rolls. Roll 1 apple quarter in each roll, lay seam down in greased 13 x 9'; baking dish. Melt butter, add sugar and cinnamon, stir and pour over dumplings. Pour lemon lime soda over all, bake 45 minutes at 350 degrees. Should be a light golden brown.





Chocolate Mousse Layer Cake


2c. all purpose flour


1 egg


1/3 c. oil


1 c. sugar


1/3 c. cocoa


1 t. baking soda


1/8 t. salt


1 c. water


2 t. vanilla


1/2 c. maynnaise





Combine all ingredients in large bowl, beat until thoroughly blended, about 1 minute. Pour batter into 2 greased and floured 9'; cake pans. Bake 20 - 25 minutes at 350 degrees. Cool layers in pan.





Frosting


1 1/2 c. semi-sweet chocolate chips


1 1/4 c. heavy cream


6 T. butter


1 t. vanilla





Place chocolate in blender. Heat cream to the boiling point in saucepan, pour into blender. Blend for 1 minute, until chocolate is melted. Blend in butter and vanilla. Allow to cool until thick enough to frost cake. Refrigerating will speed up process, stir occasionally. Remove cake layers from pan, frost between layers, top and sides.
I would bake cookies or bread.... like banana bread or pumpkin cookies... there's always chocolate pie which is so easy and so simple..... graham cracker crust, buy graham crackers recipe for crust is on the back of the box....or just buy the pie crust.





get two boxes of chocolate pudding the 5 minutes set kind.


make the pudding, it is like two cups of milk to one package of pudding....if the pie crust is small you will only need on box per pie crust.


Pour the pudding in the pie crust and refrigerate for 5 minutes .Whamo! You are done....not really....





get cool whip and spread it on top of the pie.... slice a few strawberries and place along the edge of the pie. OR ad miniature chocolate chips on top of the cool whip for decoration and yummy double chocolate pie.





If you decide to go with the cupcakes, keep it simple and buy a cake recipe and some cupcake wrappers and get white icing and you can decorate with chocolate chips on top of the iced cupcake....the decorating looks great and appealing.





I just suggest keeping it as simple as possible with your baking....trying out new recipes can be disastrous, so if you want give the recipes a trial run before you take them to the family gatherings. Presentation and packaging is always appealing.





Good Luck and Happy Holidays!
Tiramisu Parfaits





20 vanilla wafers, divided





1 container (8 ounces) whipped cream cheese spread





3 tablespoons powdered sugar





1/3 cup cold brewed coffee, divided





1/2 teaspoon vanilla





1 cup thawed frozen whipped topping





Reserve 4 wafers for garnish. Coarsely break remaining 16 wafers; set aside.





Beat cream cheese, sugar, 3 tablespoons of the coffee and vanilla in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.





Drizzle remaining coffee over wafer pieces in small bowl. Spoon 2 tablespoons of the cream cheese mixture into each of 4 dessert dishes; top with 1 to 2 tablespoons soaked wafer pieces. Repeat layers, ending with cream cheese mixture.





Refrigerate at least 1 hour. Top with reserved wafers just before serving.





Makes 4 servings, 1 parfait each.





Serve topped with a small dollop of additional thawed frozen whipped topping.





Pumpkin Cupcakes





Cupcakes:


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon cinnamon


1/4 teaspoon nutmeg


1/4 teaspoon ginger


1/4 teaspoon salt


1/2 cup vegetable oil


1 1/4 cups sugar


2 eggs


1 teaspoon vanilla extract


1 cup canned pumpkin





Cream Cheese Frosting:


3 cups confectioners' sugar


1 8-ounce package cream cheese


4 tablespoons butter


1 teaspoon lemon juice


Yellow and red food coloring


Pretzel nuggets (stems)


Green gumdrops (leaves)





1. Heat the oven to 350潞 and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.





2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.





3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.





4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.





5. Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.





6. For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes
I have made this pumpkin roll for years! It is always delicious %26amp; a big hit for the holidays!





Granny Kat's Pumpkin Roll





PREP TIME 20 Min


COOK TIME 15 Min


READY IN 55 Min





Original recipe yield: 10 servings





INGREDIENTS


3/4 cup all-purpose flour


1 cup white sugar


1 teaspoon baking soda


2 teaspoons pumpkin pie spice


1 cup pumpkin puree


3 eggs


1 teaspoon lemon juice


2 tablespoons confectioners' sugar





1 (8 ounce) package cream cheese, softened


1/4 cup butter


1 teaspoon vanilla extract


1 cup confectioners' sugar





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.


In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.


Bake at 375 degrees F (190 degrees C) for 15 minutes.


Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.


Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.


When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.