Help me impress my parents with a dessert (or appetizer)!!

[RooRach0906]

I have one for you its called Cherry O Cheese and its super easy and no bake. Its kind of like cheesecake but a little different. Let me know if you want the recipe and I will get it.

 

[RUDisney]

Please let me know how it turns out . I always get nervous when I post recipes and wonder if other people end up cursing me because they think the result is awful!!!!

When I originally looked at the recipe, for some reason I thought the bottom layer of the cake was chocolate. When I started making it, I realized that was not the case.

I thought the cake was very good... and different. Everyone enjoyed it, but it wasn't really pretty. I think baking it on the top rack in my oven with a chicken roasting beneath it could have caused that. I don't usually bake on that rack, but I got a late start and wanted the cake for dessert tonight.

I used parchment paper on the bottom of the cake pans and the cakes slid out easily with a spatula to guide it.

I'll probably make it again and I may even add cocoa to the bottom layer to make it a dense chocolate cake.

Overall, I was very happy with this recipe.

 

[DisneyBeagle]

I have one for you its called Cherry O Cheese and its super easy and no bake. Its kind of like cheesecake but a little different. Let me know if you want the recipe and I will get it.

Please share the recipe.

 

[JayhawkMomma]

I agree with the cheesecake suggestion. They really are simple as can be, all you need is a springform pan. I make a pumpkin chocolate chip one that the entire family loves, it's always requested for Thanksgiving/Christmas get togethers.

If you want totally simple, take some club crackers, lay them out on a rack over a pan and put a spoonfull of parm cheese on each one. Then wrap each one in half a slice of bacon. Bake for about an hour at 250 degrees. I've never seen anything so easy eaten so fast. The actual recipe is on Pioneer Woman but it's pretty much what I just said. She has pics though if you're so inclined.

 

[Tinijocaro]

MMMMmmm!!! the Crabmeat Mousse sounds divine!!!!!


PS: I am with those who just would never, ever, be impressed with a pudding and cool whip dessert.

Both are fake, processed, foods that we consider inedible around here.
Not to judge or offend anyone...
But, JMHO....

Mayo, cream cheese, and Cream of Mushroom soup IS something to be impressed with?

 

[monkeybug]

This is my favorite Cheesecake recipe (and I've made my fair share!) http://www.tasteofhome.com/Recipes/Family-Favorite-Cheesecake

Because the egg whites are whipped and folded in, the resulting texture is awesome. It's rich and light at the same time. Most people say it's the best they have ever had, I know it's the best I've had!

 

[monkeybug]

this is so elegant and people will think you went all out for this appetizer. AND SOOOOOOOOO EASY

Its Crabmeat mousse...

2 cans of crabmeat drained...does not have to be expensive
1 can cream of mushroom soup...campbells
1 8 oz pkg of cream cheese softened...
1 finely chopped onion
1 cup or less diced celery
1 cup of mayo...has to be mayo
2 and 1/2 tablespoons actually 2 and 1/2 envelopes unflavored knox gelatin
dissolved in 1/2 cup of water

combine everything except the geletin...and heat on stove......while still warm stir in the gelatin mixture and remove from the heat.
Pour in a 5 1/2 cup mold...I use a fish and sometimes I use a jello mold..and refrigerate......
when you want to take it out put the bottom of the mold in some warm water to loosen it and voila......it comes out on the platter.
Now this is where it gets fancy. Get some really good crackers and arrange around the mousse when you are ready to serve it.
Your guests will really love this appetizer...

My mom makes this, but uses little shrimp instead of crab. It's very good!
I'll have to try the crab version.

 

[BCDisneyFanatic]

When I originally looked at the recipe, for some reason I thought the bottom layer of the cake was chocolate. When I started making it, I realized that was not the case.

I thought the cake was very good... and different. Everyone enjoyed it, but it wasn't really pretty. I think baking it on the top rack in my oven with a chicken roasting beneath it could have caused that. I don't usually bake on that rack, but I got a late start and wanted the cake for dessert tonight.

I used parchment paper on the bottom of the cake pans and the cakes slid out easily with a spatula to guide it.

I'll probably make it again and I may even add cocoa to the bottom layer to make it a dense chocolate cake.

Overall, I was very happy with this recipe.

Glad you liked it. I think making a chocolate version would be very, very yummy! You could drizzle chocolate over the meringues too for added chocolately goodness...my mouth is watering just thinking about it .

 

[JerseyJanice]

My in-laws love when I bring Lemon Squares to a family dinner. I use the Ladies Home Journal recipe:

http://www.lhj.com/recipe/bars/lemon-squares/

These are pretty-looking and taste like little lemon tarts. Two comments on that recipe—one, I only need to bake the crust 15 minutes (not 20-25 minutes like the recipe states) and two, make sure you cool it completely before you put the confectioner’s sugar on top as it will get messy looking if you don’t.

 

[Bren's Mom]

Make a baked brie.

I cut the brie in half the long way, then add apricot preserves and chopped walnuts or pecans to the middle, and replace the top half. Then I wrap in the crescent dough. You can use a small knife to cut out a couple of leaves for the top. Bake it in a pretty pan so you don't have to transfer it. Serve with crackers and apple slices (dunk the slices in lemon water to keep them from browning).

http://www.pillsbury.com/recipes/basil-brie-in-pastry/6b2d9f3e-0047-4455-88c8-d008aece650a/

 

[RooRach0906]

Please share the recipe.

Cherry O Cheese

8 oz Cream Cheese, Softened
1/3 cup Lemon Juice
1 can Sweetened Condensed Milk
1 teaspoon Vanilla
1 can Cherry Pie Filling
1 Graham Cracker Crust (Store bought or make your own)

Beat cream cheese until light and fluffy. Add Sweetened Condensed Milk until well blended. Stir in lemon juice and vanilla. Pour over crust. Refridgerate 2-3 hours the put on pie filling. (I always make the day before Thanksgiving so mine goes back in the refridgerater over night because it sits out Thanksgiving day.)

Graham Cracker Crust

1/4 cup Sugar
1/4 cup Margine, melted
1 1/4 cup Graham cracker, crushed

Mix together and press into a pie pan.

I agree with the cheesecake suggestion. They really are simple as can be, all you need is a springform pan. I make a pumpkin chocolate chip one that the entire family loves, it's always requested for Thanksgiving/Christmas get togethers.

Recipe Please!

 

[monkeybug]

Make a baked brie.

I cut the brie in half the long way, then add apricot preserves and chopped walnuts or pecans to the middle, and replace the top half. Then I wrap in the crescent dough. You can use a small knife to cut out a couple of leaves for the top. Bake it in a pretty pan so you don't have to transfer it. Serve with crackers and apple slices (dunk the slices in lemon water to keep them from browning).

http://www.pillsbury.com/recipes/basil-brie-in-pastry/6b2d9f3e-0047-4455-88c8-d008aece650a/

This is a great suggestion! Baked brie is easy, looks fancy, and tastes great! You can't really go wrong with melty cheese and pastry!

 

[Chelley00]

Cherry O Cheese

8 oz Cream Cheese, Softened
1/3 cup Lemon Juice
1 can Sweetened Condensed Milk
1 teaspoon Vanilla
1 can Cherry Pie Filling
1 Graham Cracker Crust (Store bought or make your own)

Beat cream cheese until light and fluffy. Add Sweetened Condensed Milk until well blended. Stir in lemon juice and vanilla. Pour over crust. Refridgerate 2-3 hours the put on pie filling. (I always make the day before Thanksgiving so mine goes back in the refridgerater over night because it sits out Thanksgiving day.)

Graham Cracker Crust

1/4 cup Sugar
1/4 cup Margine, melted
1 1/4 cup Graham cracker, crushed

Mix together and press into a pie pan.




My MIL makes this every Thanksgiving, only she puts a layer of pecans on tops of the crust before layering the cream cheese mixture. I personally don't like it because it's a fake cheesecake to me, but DH loves it.

 

[RooRach0906]

RooRach
I have been making the exact cheesecake and it is good...I have the ingredients to make it for one of our pies.

Yea I have to make it every Thanksgiving because my grandmother used to make it every year then. I made it for my In Laws one year and now they ask me to make it every year.

My MIL makes this every Thanksgiving, only she puts a layer of pecans on tops of the crust before layering the cream cheese mixture. I personally don't like it because it's a fake cheesecake to me, but DH loves it.

My Grandmother original made it that way but a lot of us in the family didnt really like it that way so she took the pecans out. She made it every year at Thanksgiving at least that I can remember, so its not thanksgiving with out it. I know what you mean about a fake cheesecake tho. I dont think of it as a cheesecake just a yummy dessert. Funny thing I have to tell my Sis in Law everytime I make it that its NOT a cheesecake because she hates cheesecake but she loves it.

 

[Magic Mom]

Mayo, cream cheese, and Cream of Mushroom soup IS something to be impressed with?

Yeah, I was wondering how pudding was processed inedible garbage, but canned cream of mushroom soup with canned crabmeat was yummy gourmet.

No offense to the poster of the crab recipe. I'm sure it's good.

 

[Wishing on a star]

Wow, I know people must just love to attack any post with my name on it...

But, yes... Hydrogenated fats and chemicals and flavorings that one cannot even begin to pronounce... ---vs--- seafood crab meat, dairy, veggies, etc.... no brainer.

I never claimed to be some 'iron chef' gourmet... nope... never....
Never said 'yummy gourmet' either.

I don't often use cream of mushroom soup, (the only questionable ingredient in the recipe) But when I do, yes, I have read the labels and I use the version with the best ingredients. If I was some Iron Chef gourmet, I would pick up some mushrooms and cream and make my own.

Carry on with the delicious recipes everyone...
Nothing to see here!!!!

 

[snarlingcoyote]

If you make a cheesecake, make one today so that you can make mistakes. Take it to work so that you don't wind up eating the whole thing, LOL!

Also, make sure to make the frosting. A really good pastry chef can make a cheesecake that doesn't have cracks, but the rest of us rely on frosting to cover up the cracks! (A pastry chef I know says that frying a cracked cheesecake is also a good way to go, but I have no idea how to do that. . .)

 

[ENSOCK]

oreo balls are great too.

process a package of oreos then empty into a bowl. Process a package of cream cheese, when smooth add the cookies back in. Process until forms a ball. Scoop into small balls and place onto a cookie sheet. Place into the refrig. to get chilled. Melt chocolate almond bark then dip each ball into the chocolate and place onto wax paper. I throw 3 or 4 balls in then scoop them out with 2 small spoons. Work them between the spoons so the excess chocolate drips off. To make fancy, I melt a little white bark and take a fork dipped into the bark then shake over each ball. These are sinful and I can't make enough.

 

[maslex]

oreo balls are great too.

process a package of oreos then empty into a bowl. Process a package of cream cheese, when smooth add the cookies back in. Process until forms a ball. Scoop into small balls and place onto a cookie sheet. Place into the refrig. to get chilled. Melt chocolate almond bark then dip each ball into the chocolate and place onto wax paper. I throw 3 or 4 balls in then scoop them out with 2 small spoons. Work them between the spoons so the excess chocolate drips off. To make fancy, I melt a little white bark and take a fork dipped into the bark then shake over each ball. These are sinful and I can't make enough.

I was JUST about to come on and post this recipe. These are SINFUL!!! Another one that I make that is requested all the time is....

Pumpkin Crunch Cake (SOOOO easy and SOOOO yummy)

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

1.Preheat oven to 350* . Lightly grease 9x13 inch baking pan.

2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

4.Bake for 60 to 80 minutes, or until done. I will usually cover with aluminum foil for the last 1/2 hour or so, so the nuts don't burn. Then top with whipped topping when ready to serve.

 

[Huggles]

http://www.undiscoveredscotland.co.uk/usrecipes/cranachan/

Ridiculously easy to make ( omit whisky if kids involved) and can be put into wine glasses or any form of dish. Nothing special required to make it but boy is it yummy. oh, and if you can get shortbread to go with it, it would be perfect. Sometimes a wee drop of the toasted oatmeal is mixed in with the cream mixture to give it crunch and some of the posh restaurants sprinkle the toasting oatmeal with a wee drop of sugar to caramelise it before mixing it in.