dessert recipes

I was cleaning out my office and found the lost recipes from our dessert recipe group back in APRIL! so sorry ladies. I had all but a few, so please send me your recipes so others can make your delicious food.

I know we had discussed doing salads at our next recipe group in June, and (ahem) June is almost over. is anyone interested in doing it next month?

Strawberry Mascarpone Tarts

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Strawberry Mascarpone Tarts

(Brit Papa via 5 Ingredient Fix)

Ingredients

• 8 ounces frozen pizza dough, thawed
• 1/2 cup sugar, plus 1 tablespoon
• 1/2 teaspoon kosher salt
• 1/4 cup balsamic vinegar
• 8 large strawberries, hulled and finely diced
• 4 ounces mascarpone cheese, whipped

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

1. In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.

2. Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.

3. Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes.

4. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.

The sugared dough scraps can be tossed with cinnamon and baked in the 400* oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!

Peanutbutter Brownie Bites

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Peanutbutter Brownie Bites

Amy Headlee

make homemade brownies in mini muffin pan (greased). with melted pb and crushed butterfinger on top.

Peanutbutter Bars

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Peanutbutter Bars

Hillary Armstrong

Ingredients:

• 1 cup softened butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1½ cups oatmeal
• 1½ cups flour
• 1 t. salt
• 1 t. soda
• ½ t. vanilla
• 2 cups peanut butter

Directions:Cream together butter, sugars and eggs together in a mixing bowl. add remaining ingredients except the 1 cup of peanut butter. Grease a large cookie sheet and dump mixture into pan. Spread evenly. Bake at 375° for 10 minutes. While still warm, spread the remaining cup of peanut butter over the top. Once cooled frost with chocolate frosting.

Chocolate Mint Brownies

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Chocolate Mint Brownies

Apryl Larkin

(via melskitchencafe.com)

Ingredients:

BOTTOM LAYER (BROWNIE)

• 1 c. flour
• 1/2 tsp salt
• 1 c. sugar
• 4 large eggs, beaten
• 1/4 c. butter, melted
• 2 T. water
• 1 tsp vanilla extract
• 1 (16 oz) can chocolate syrup

MINT LAYER

• 2 c. powdered sugar
• 1/4 c. butter, melted
• 2 tbs milk
• 1/2 tsp peppermint extract
• 2 drops green food coloring

GLAZE

• 3/4 c. semi-sweet chocolate chips
• 3 tbs butter

Directions:

preheat oven to 350*

1. prepare bottom/brownie layer: combine flour and salt. stir with a whisk.

2. in another bowl: combine sugar, 1/4 c. melted butter, water, vanilla, eggs, and chocolate syrup. stir until smooth. add flour mixture, stirring until well blended (batter will be very thin). pour into 13 x 9 greased baking dish. Bake for 23 minutes or until toothpick inserted in center comes out with a few crumbs. cool completely in pan on a wire rack.

(NOTE: I used a brownie box mix for bottom layer)

3. prepare mint layer: combine powder sugar, 1/4 c. melted butter, milk, peppermint extract and food coloring in a medium bowl. beat with mixer until smooth. spread over cooled cake.

4. prepare glaze: combine chocolate chips and 3 tbs butter in medium microwave-safe bowl. microwave on HIGH for 1 minute or until melted, stirring every 30 seconds. once melted, let stand for 2 minutes. spread glaze evenly over mint layer. cover and refrigerate until ready to serve. cut into 20 squares.

Stained Glass Windows

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Stained Glass Windows

Heather Grace

Ingredients:

• 2 T. butter
• 6 oz chocolate chips
• 1 egg, beaten
• 1 c. chopped walnuts
• 3 cups colored miniature marshmallows
• powdered sugar for dusty
  

Directions:

1. Melt 2 T. Butter with 6 oz of choc. chips. then add egg.
2. Add chopped walnuts and colored miniature marshmallows to melted chocolate and stir until covered.
3. Divide into 2 and pour onto powdered sugar on wax paper. Roll up wax paper into 8 inch logs and place in freezer. Cut into slices and serve immediately

Chocolate Eclair Cake

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Chocolate Eclair Cake

(Mindy Baumann)

Ingredients:

• 1 c. flour
• 1 stick (1/2 c) butter or margarine, plus 2 tbs (divided)
• 1/4 tsp salt
• c. water
• 4 eggs
• 2 pkgs (3 oz) instant french vanilla or vanilla pudding
• 1 (8 oz) cream cheese (softened)
• 8 oz Cool Whip
• 3 oz. semi-sweet chocolate chips
• 1 c. powder sugar
• 3-4 tbs milk
  

Directions:

1. in a large saucepan, bring water and 1/2 stick of butter to a boil until butter is melted. remove from heat

2. add flour and salt. Beat until mixture forms a ball that leaves the sides of the saucepan; cool slightly.

3. add eggs (one at a time) stirring thoroughly after each addition. spread mixture into ungreased jelly roll pan. bake 400* for 35 minutes. remove from oven and pierce bubbles with fork while hot. cool completely.

4. while cake is cooling, mix pudding with milk; add softened cream cheese and beat together thoroughly. spread onto cooled cake crust.

5. spread cool whip over pudding layer.

6. melt chocolate chips and 2 tbs. of butter over low heat or in microwave. add powder sugar and milk (alternating wet and dry) until a thin glaze is formed. drizzle over whipped topping. refrigerate at least 1 hour. cut into squares and serve. store leftovers in fridge.

Orange Pineapple Cake

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Orange Pineapple Cake
Connie White

Ingredients:

• 11 ½ oz can mandarin oranges (don’t drain)
• 4 eggs
• ½ c vegetable oil
• 1 box of yellow cake mix (pudding in the mix, don’t follow directions on box)

Directions (cake): Preheat oven to 350. Grease 9x13 inch baking pan. Mix oranges, eggs, and vegetable oil in bowl; beat well. Add cake mix; stir until well mixed. Pour into pan and bake 30-35 minuets. Leave cake in pan to cool.

Frosting:
Ingredients:

• 20oz can crushed pineapple with juice
• 3oz instant pudding
• 8 oz whipped topping

Directions (frosting): Mix pineapple and pudding together. Fold in whipped topping. Spread on cooled cake in pan. Keep refrigerated until ready to serve.

Root Beer Ice Cream

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Root Beer Ice Cream

Anna Dennis

Ingredients:

• 2 c. whipping cream
• 2 c. whole milk
• 1 c. sugar
• 1 T (or a little less) root beer concentrate

Directions:

combine all ingredients. cover, refrigerate for 30 minutes. transfer to ice cream machine and follow machine instructions. takes approx 20 minutes.

dark chocolate frosting

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"Especially Dark" Chocolate Frosting

Brit Papa

Ingredients:

• 1 stick (1/2 cup) butter
• 1/2 cup Hershey's Special Dark cocoa
• 3 cups powdered sugar
• 1/3 cup milk

Directions:
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

Mad Hatter Recipes

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The Mad Hatter Un-Birthday party was a huge success. thanks to all who helped. Here are the recipes served that night.

(p.s. did anyone else love Anna as Alice? too cute)

Veggie Pizza
(Pampered Chef)
Ingredients:

• 1 can crescent rolls
• 1/2 c mayonnaise
• 1 (8 oz) pkg cream cheese, soft
• 1/2 pkg ranch dressing mix
• toppings: shredded cheese, tomatoes, olives, broccoli, green onion, matchstick carrots

Directions:

Spread a large pan with unrolled crescent rolls (from the can). Bake and cool according to directions. Mix 1/2 cup mayonnaise, 8 oz cream cheese, 1/2 package ranch dressing mix. Spread on crust. Top with shredded cheese, olives, tomatoes, broccoli, green onion---any other veggies you want. Chill. Cut into squares.

* * * * *

Pinwheels
Ingredients:

• 8-10 tortillas
• 1 (8 oz) pkg cream cheese, softened
• 1 (4 oz) can diced green chilies
• 1 (4 oz) can olives, diced
• your choice of deli meat (turkey, ham), thinly sliced

Directions:

mix cream cheese, green chilies and olives together. thinly spread filling over entire tortilla. arrange a few slices of meat. roll and wrap in suran wrap. chill for 1-2 hours. cut into 1 in. slices prior to serving.

***for the hummus wraps: prepare the same way just substitute hummus for the cream cheese/green chili filling. spread on spinach or sun-dried tomato tortilla. add your choice of veggies: matchstick carrots, red pepper, english cucumber (thinly sliced, pat dry with paper towel), etc.

* * * * *

Fruit Dip
(Amy Headlee)

Mix 1 (8 oz) tub of cool whip and 1 (4- 8 oz) strawberry yogurt. Chill and serve with your choice of fruit.

* * * * *

Summer Pasta Salad w/Citrus Herb Dressing

* * * * *

Cucumber Sandwiches

• Oreo Balls
• Homemade Oreos
• Cupcakes w/Chocolate Frosting
• Lemon cupcakes
• Mini Fruit Pizzas
• Candy and Cookie Dough cups
• Cookie Pops
• Mini Cheesecakes

(still need the recipes for the grape salad, Lime-Cilantro Salad, cinnamon brownie bites, mini chocolate pies, spinach dip and lemon blossoms)

thanks to all who helped!

Sweet Pork Enchiladas.

By: Brit Papa

2 lbs pork tenderloin

6-8 tortillas (for the best tortillas, get the fresh ones from Costco)

cheese

1 1/2 cans of Coca-Cola (the real thing, not diet)

1 cup granulated sugar

7 oz. can of chilies in adobe sauce

1 tsp. dry mustard

1 tsp cumin

1 tsp garlic

8 oz. can of diced green chilies

2, 12 oz. bottles of green taco sauce

1/2 c. brown sugar

1. Prepare the marinade the night before. Combine in blender the following:

• Coke
• granulated sugar
• adobe sauce (do not include chilies unless you really like spicy food)
• mustard, cumin and garlic

2. Pour marinade over pork and marinade overnight.

3. Place pork in crockpot and cook on low for 8 hours.

4. After pork is tender (pulls apart easily), shredded pork and combine with green chilies, brown sugar and 1 bottle of green taco sauce.

***at this point you can have a taco bar and serve pork tacos, or continue on and make enchiladas

5. Pour a small amount of green taco sauce in bottom of baking dish (just enough to coat/prevent sticking). Place spoonful of pork in cooked Costco tortillas and continue until pan is full.

6. Pour remaining bottle of green taco sauce over enchiladas and top with cheese. Cook until cheese is melted.

7. Serve with sour cream or cilantro-lime ranch dressing

Cilantro-Lime Ranch Dressing

3 tomatillos, quartered

1 package ranch dressing

1 cup mayo

1/3-1/2 cup milk

1 cup cilantro

2 gloves garlic

1/4 tsp cayenne pepper

1. Combine all ingredients in blender and blend well. For a thicker dressing reduce mayo to 1/2 cup and add 1/2 cup of sour cream. Serve with pork tacos/enchiladas or salad.

Chicken Enchiladas.

By: Brendi Blackwell



4-6 chicken breasts
1 large can of Green Enchilada sauce
Package of small flour tortillas
1 lb. of medium cheddar cheese
1 lb. of monterey jack cheese
small onion

Boil chicken and then shred or cut it up. Grate cheddar cheese and monterey jack cheese and mix together. Chop onion. Place chicken, onion, and some cheese in flour tortilla, and roll-up. Place in 13x9 sprayed pan or you can put a small amount of Enchilada sauce on the bottom of pan. Continue with the chicken, onion, and cheese until pan is full. I can usually fit around 10 sometimes 11 in a pan. Pour enchilada sauce over the top, making sure the tortillas are covered with sauce. Then top with the remaining cheese mixture. Cover with foil. Bake in the oven at 350 until cheese is melted. I can usually tell when they are done because you will see the sauce bubbling on the side of the pan. Serve with mexican rice and refried beans.

Yummy Coffee Cake.

By: Lea Glenn and Stephanie [sorry stephanie, can't remember your last name, leave a comment and i will correct it. Thanks!]



1 cup butter, sofened
1 1/2 cups sugar
3 large eggs
8 oz sour cream
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups chopped macadamia nuts [or chopped pecans]
3/4 cups white chocolate morsels

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan (bundt cake pan) with non-stick baking spray and flour.

In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add sour cream, beat until combined completely.

In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until smooth. Stir in nuts and white chocolate morsels. Spoon batter into pan and bake for 40 to 50 minutes or until a wooden toothpick comes out clean. Let cool for 10 minutes. Remove from pan and spoon cream cheese glaze over warm cake.



Cream Cheese Glaze:

1 pkg. cream cheese
1 1/2 cups confectioners sugar
2 Tbsp whole milk

In a small bowl, beat cream cheese at low speed until creamy, gradually add sugar beating until combined. Add milk, beat until smooth.

Green Chili Chicken Enchiladas.

By: Lea Glenn




5-6 boneless skinless chicken breasts
1 med white onion, choped
1 can cream of chicken
1 cup sour cream
1 cup milk
5 jalapeno peppers
1 pastilla pepper
1-2 anaheim peppers
1 pkg corn tortillas
1 block monterey jack cheese, shredded

Boil chicken breasts with chopped onion and all your favorite seasonings (garlic powder, onion powder, pepper, chicken bouillon). For most tender chicken, put in crock pot for 4-5 hours. Once chicken is cooked, strain and shred.

For the Sauce:
Chop and de-seed all peppers, put in a medium size pan with water and boil for 15-20 minutes, till peppers are soft.Scoop out peppers (no water) into blender and puree. Add the soup, milk and sour cream, blend well.

Take stack of tortillas, wrap in paper towel and put in microwave for 2 minutes. Repeat till all tortillas are softened. In a 13x9 inch pan, spread some of the green sauce on bottom, add a little of sauce to shredded chicken, start rolling chicken in tortillas, add to pan until full. Spoon remaining green sauce on top and then add shredded cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 15 minutes.

Taco Ring.

By: [not sure who brought this recipe, please leave a comment with your name so i can give you credit. thanks!]



1/2 lb. Ground beef, cooked and drained
1 pkg Taco seasoning
1 cup shredded Cheddar cheese
2 Tbsp Water
2 pkg refrigerated crescent rolls dough
1 med Green bell pepper
1/2 head Lettuce
1 med Tomato
1 small Onion
1/2 cup whole pitted Black Olives (optional)
1 cup Salsa
Sour Cream

Preheat oven to 375 degrees. Combine meat, seasoning mix, cheese and water in Classic 2-qt batter bowl. Arrange crescent triangles in a circle on 13-inch round baking stone, with bases overlapping in center and points to outside. Using medium stainless steel scoop spoon meat mixture over rolls. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake at 20 to 25 minutes or until golden brown.

Using V-shaped cutter, cut off the top of the bell peper. Shreed lettuce and cube tomato with five inch self-sharpening utility knife. Chop onion with food chopper. Slice olives, using Egg Slicer. Place bell pepper in center of ring; fill with salsa. Mound lettuce, onion tomato and olives around pepper. Using Easy accent decorator, garnish with sour cream. Cut with pizza cutter and serve.

Makes 8.

Nacho Dip.

By: Mindy Baumann



8 oz. Cream cheese
4 oz. can Chopped green chilies
15 oz can chili, no beans
Shredded cheddar cheese

Soften cream cheese in microwave, 30 sec. Spread in botton of casserole dish. Next, spread green chilies over cream cheese. Then layer chili. Cover and put in microwave 3 minutes. Sprinkle shredded cheese (as much as you want) and microwave 2 minutes. Serve with tortilla chips and enjoy!

Red Burritos.

By: Anna Dennis




1 lb. Ground beef
1 pkg. Taco seasoning
1 cup Rice
1 can Enchilada sauce
1 can Tomato sauce
1 pkg. large Tortilla shells (12 count)
1 lb. grated cheese

Brown meat. Add taco seasoning and rice. Mix well. Ina bowl, mix the enchilada sauce and tomato sauce. Divide meat mixture into 12 parts. Spread 2 Tbsp. of sauce on the tortillas, then meat mixture and then the cheese. Roll up and place in a 9x13 pan. Cover with remaming sauce and cheese. Bake at 350 degrees for 20-25 minutes.



Makes 12.

Chicken Tortilla Soup.

By: Brittney Dye



4 chicken breasts
1 can diced tomatoes
1 large can tomato sauce
1 can of corn drained
1 small can diced green chilli peppers
2 cans of any beans drained ( pinto black etc)
2 cans chicken broth or 4 chicken bullion cubes with about 6 cups of water
1 Pkg taco seasoning or 1/4 cup taco seasoning
1 TB Worcester sauce
( if you like cilantro I add a couple of fresh stems to the soup)

Combine all in crockpot cook on low for about 6 hours ( if chicken is frozen, if chicken is fresh it will cook in in like half the time) or high for 4 hours. Shred chicken 30 minutes before serving.



Top with cheese, sour cream, avacados, cilantro and chips!

Sopaipillas.

By: Connie White



2 Tbsp Lard or Shortening
2 cups all-purpose flour
2 tsp Baking powder
1 tsp salt
2/3 cup lukewarm water
vegetable oil

Cut lard into flour, baking powder and salt completely. Sprinkle in water, 1 tablespoon at a time tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball. Cover and refrigerate 30 minutes.

Heat oil (1 to 2 inches) to 400 degrees. Roll dough on lightly floured surface into rectangle, 12x10 inches. Cut into rectangles, 3x2 inches. Fry 3 or 4 rectangles at a time until puffed and golden, turning once, about 2 minutes. Drain on paper towel.

Sprinkle with powder sugar.



Makes about 20.

Easy Taco Soup.

By: Amy Headlee



1 lb. Ground Beef or Ground Turkey
1 tsp. minced garlic, or more for taste
1/8 tsp. Cumin
1 small Onion
1 can Corn
1 can Black Beans, drained and rinsed
1 can Tomatoes with green chilies
salt
pepper

Saute the onion, garlic and ground beef. Drain if necessary. Add all other ingredients.
Garnish with cheese, sour cream, cilantro and tortilla chips.



Possible add ins:
Fresh tomato
Lime juice
Chili powder
Bell peppers
Jalepeno

Confetti Cheese Salsa.

By: Stacie Gibson and Kelly Morter



2 cups Shredded Mozzarella Cheese
2 cups Shredded Cheddar Cheese
2 Tomatoes, sheeded and chopped
1 Green pepper, chopped
1 small onion, chopped
8 oz. Ranch
2 Tbsp Salsa

Combine and Refrigerate.
Serve Cold.

Spanish Rice

By: Hilary Armstrong

1 cup white rice

2 T oil

2 ½ cups water

1 small can tomato sauce

1 t salt

¾ t chili powder

1/8 t garlic powder

Cook rice in oil in a saucepan until golden brown. Add in the rest of the ingredients, bring to a boil. Allow to simmer for about 18-20 minutes, until all the liquid is absorbed. Serve while warm.

Welcome...

to The Kitchen Sink.
We hope you come, bring a recipe and enjoy the company.

Our very first recipe exchange will be on Tuesday, February 23, 2010 at 7 pm
at Brit Dye's House
6425 Raven Springs St

This months theme: Mexican.

please bring your dish and a copy of the recipe for sharing {or email brittneydye@gmail.com}.

Thanks and see you there!