Information

[4peasinourpod]

(fill in the blank) and provide the recipe!I have to make a dessert (or 2) for a dinner party on Saturday.  Laura (scrappinchic) and Flap provided last Saturday's desserts (raspberry tiramisu and zabaglione, both of which were AMAZING)  for Italian night.  This party is a 40th birthday party for my girlfriends' dh.  They are serving fish and pheasant (all of our husbands went pheasant hunting Sunday).He is a simple kind of guy, and there will be kids.  The total amount of people is 50ish, kids included.

[deerewife]

I have an awesome chocolate pecan pie recipe - will have to post it later.Jenna

[ScrapGoo]

I make the BEST cheesecake many have had (not to toot my own horn or anything ).  I make a great traditional NY cheesecake but one of my favorites is the Caramel Apple Streudel Cheesecake.  I could give you the recipes but then I'd have to kill you...

[dianagirly]

Here is mine.... it's a mint brownie cheescake!! It is very rich so servings should be smallish.http://allrecipes.com/Recipe/Brownie-Bo ... tail.aspxI have made the Pillsbury boxed brownie cheescake and while it isn't quite as good, the easy prep made up for that!( I have made it with a teaspoon of canned cherries pie filling on each slice which was also yummy )

[Beth-W]

I don't know about the best ever (that is a lot of pressure) but this one is fantastic and a great topic for discussions: Is It Really Better Than Sex? Cake Recipe courtesy Paula Deen Show:  Paula's Home Cooking Episode:  Bake Sale   1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut   Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.  From Paula Dean (aka the crazy lady according to Bella) 

[MamaK321]

I'd have to say Apple Crisp. its not the fanciest or most special recipe I've ever made but it gets devoured every time and is one of those comfort foods that most everyone loves.One of the fancier desserts would be lava cakes.  Individual little chocolate cakes with a runny center that can be flavored with syrups or liqueur. yum I realize you don't want to do that for 50 people though.

[Beth-W]

These are also delicious.  I made them for a neighborhood get-together and they were a big hit.  There is a lot of chocolate and a bit of coffee in them so watch Laney, lol! Double Chocolate Buzz Buzz Cookies Recipe courtesy Maggie Schooner Show:  Emeril Live Episode:  Emeril's Chocolate Challenge   8 ounces semisweet chocolate chunks, divided
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 cup unsweetened cocoa powder (recommended: Valhrona or Hershey's)
1 teaspoon instant espresso powder
1 pinch salt
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
  Preheat oven to 325 degrees F. Line an 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat. Melt 4 ounces of the chocolate chunks with the butter. Set aside the mixture to cool slightly. In a medium bowl, sift together the flour, baking soda and cocoa. Whisk in the espresso powder and salt. In the bowl of an electric mixer, combine the chocolate mixture, sugars, egg and vanilla at medium speed. Reduce the speed to low and add the flour in thirds. Turn off the mixer and fold in the remaining 4 ounces chocolate chunks. Using a spoon or an ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes or until the cookies have spread into disks and the tops are crackled. They will still be soft. Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely.

[4peasinourpod]

omg....yummy...all of these!I guess he requested my cherry cheesecake, but I need 2 others.  These are looking sweet!  Who doesn't love Paula Deen?Kristi...my apple crisp is always a hit, too.  I should really make that more.

[wahoo_mom]

Yumm!  Saving this thread and referring to it often after Easter.You all have to try Jenna's Chocolate Pecan Pie.  It is the absolute best!

[MamaK321]

Oh, what about a fruit tart or pie?  i looove pie White Chocolate Fruit TartDouble Apple Berry PieMango Cheese Tart with Blueberriesand don't forget to balance your cheesecake and fruits with some chocolate!Chocolate Truffle PieTripple Chocolate Bliss Cake

[TheFiberLady]

striped layer bars (pudding dessert ) it's awesome i'll go look and see if i can find the recipe 

[TheFiberLady]

striped layer barsmix tog:1 1/2 Cup graham cracker crumbs1/4 Cup Sugar1/3 Cup margarine (melted)spread the above mixture into a 9x13 pan and pack firmnext mix tog:1 pkg softened cream cheese1/4 Cup sugar2 Tblsp Milkcream the above together and then fold in 6 oz of cool-whip topping and put this layer on top of the graham cracker crustNext mix together:3 1/4 Cup milk2 sm pkg pudding any flavor ( I recommend milk chocolate for my recipe yummy tastes like a pnt butt cup)carefully layer the above mixture onto the cream cheese layer and chill until firmTop the treat with 6 oz more cool-whip and then sprinkle crushed skor candy bar (or your favorite) on top of the whip cream, keep chilled until served.I used to have to make this everytime my girlfriends came into town and we'd get home from the bar and demolish it through the night lol

[butterfly843]

Cheesecake pops1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake 1 cup cold milk 30 lollipop sticks 1 tub (7 oz.) BAKER'S Real Dark Semi-Sweet Dipping Chocolate Decorations, such as assorted sprinkles, colored sugars, chopped PLANTERS Nuts (optional)  
BEAT Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour. ROLL filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours. MELT dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix and/or desired decorations. Freeze an additional 2 hours or until chocolate is set.    Dipped Cream Cheese Strawberries1 package (1 lb) fresh strawberries 6 oz cream cheese (from 8-oz package), softened 24 vanilla wafer cookies, finely crushed (3/4 cup) 3 tablespoons powdered sugar 1 teaspoon grated orange peel 1 bag (12 oz) semisweet chocolate chips (2 cups) 2 oz bittersweet baking chocolate, chopped 1/2 cup white vanilla baking chips 1 teaspoon vegetable oilDIRECTIONS1. Rinse strawberries; pat dry with paper towels. Line cookie sheet with waxed paper. In medium bowl, beat cream cheese, cookie crumbs, powdered sugar and orange peel with electric mixer on medium speed until mixed. Press about 1 rounded tablespoon cream cheese mixture over bottom half of each strawberry, molding to fit the strawberry. Place on cookie sheet. Refrigerate 30 minutes. 2. In 1-quart saucepan, melt semisweet chocolate chips and bittersweet chocolate over low heat, stirring frequently. Holding strawberry by the leaves, dip each strawberry into chocolate mixture, covering cheese mixture. Place on cookie sheet. Refrigerate about 30 minutes or until chocolate is completely set. 3. In small microwavable bowl, microwave vanilla baking chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted. Continue to microwave at 15-second intervals if necessary to melt chips. Drizzle melted vanilla chips over dark chocolate on strawberries. Place each in paper baking cup. Store in tightly covered container in refrigerator no longer than 24 hours. 

[Laura Fiore]

Snickers Cake...looks ugly, tastes delish! 1 Pkg German Chocolate Cake Mix14 oz bag caramels1/3 C milk1 cube butter1 bag (12 oz) chocolate chips...I like the chocolate chunk chips1C peanuts (these are optional--I like nuts, but having them in my cake would gag me) Grease & flour 9 x 13 pan  Preheat oven to 350Mix cake per pkg directions. Pour 1/2 of batter into pan-bake for 20 minutesMelt caramels w/ milk and butter. Pour over baked bottom layer of cake. Sprinkle with chocolate chips and nuts. Pour rest of batter over it & bake for 30 minutes. Cool slightly before serving. No frosting because it's pretty rich anyway...that's why it's ugly.

[milmomma]

you can drizzle melted chocolate over for extra look, but yummmm.http://tlc.discovery.com/fansites/takeh ... 67_03.html

One of my favorites to make for parties is you bake brownies.  . .then put a brownie in a bowl, top with a scoop of mint chocolate chip ice cream, a little chocolate sauce, whip cream and a cherry.  Very yummy and always goes over well.

[Laini]

 This is a perfect Easter recipe because of the eggs.  It's so easy, even I can do it!  It's delicious.  This is the dessert I have to bring to all of our family gatherings. CREAMY CARAMEL FLAN INGREDIENTS3/4 cup white sugar 1 (8 ounce) package cream cheese, softened 5 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.