Easy and Delicious Desserts - Recipes

Here is a list of some of my favorite, easy and delicious desserts recipes. If you have an everlasting sweet tooth, then this is the list for you. Be warned however, cavities are almost definite and you may fall victim to a sugar high. If any of this sounds appealing to you, then read on.

Also, I will be constantly updating this list so check in often to see whats cooking. Enjoy.

1 - box of pancake mix

1 - marshmallow spread

1 - bottle of Nesquik or Hershey's chocolate syrup

For this recipe you will also need any ingredients needed for your pancake mix. Prepare your pancake batter according to the directions on the box. Use milk instead of water for more fluffiness. Cook pan cakes according to box directions. Let one side of the pancake cook. Drizzle chocolate syrup over the uncooked side. Flip your pancake when ready. This will cook the chocolate into the pancake. When finished cooking, remove pancake and spread marshmallow spread evenly over the chocolate side. Marshmallow side up, roll your pancake as if you were making a burrito. The marshmallow should act as the glue to keep your pancake from unrolling. If it does not stay, you can secure with a toothpick or eat as is. Enjoy this sinfully sweet dessert.

4 ounce package of German sweet chocolate

5 tablespoons - butter

3 ounce package of cream cheese

1 cup - sugar

3 - eggs

1/2 cup plus 1 tablespoon - flour

1-1/2 teaspoons - vanilla

1/2 teaspoon - baking powder

1/4 teaspoon - salt

1/2 cup – nuts (chopped)

1/4 teaspoon - almond extract

Melt the chocolate with 3 tablespoons of butter over low heat, stirring constantly. Let cool. Cream the remaining butter with cream cheese in a small bowl until soft. Gradually add in 1/4 cup of sugar. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat the remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and the remaining flour. Blend in cooled chocolate mixture plus nuts, almond extract, and remaining vanilla. After blending, measure 1 cup of chocolate batter and set aside. Spread the remaining chocolate batter in a greased 9-inch square baking pan. Top with cream cheese mixture. Now, take the 1 cup of chocolate batter that you set aside and drizzle it over the cream cheese layer. Design as you like. Bake at 350 degrees for 35 to 40 minutes. Cool. Cut into squares and store in refrigerator.

1/3 cup - cold water

1 - 15 oz. pkg. brownie mix

1/4 cup - oil

1 - egg

8 oz. - Philadelphia Cream Cheese (softened)

1/4 cup - sugar

2- eggs

1 teaspoon - vanilla

strawberry slices

banana slices

2 - 1 oz. squares of Baker's semi-sweet chocolate (melted) or chocolate of your choice

Preheat your oven to 350 degrees. Bring water to a boil. Combine brownie mix, water, oil and 1 egg in a large bowl and blend well. Pour mixture into a greased, floured 12 inch pizza pan. Bake for 25 minutes. Meanwhile, beat cream cheese, sugar, egg and vanilla in a small mixing bowl until well blended. After the brownie mix is finished baking, pour your cream cheese mixture over the top. Bake for an additional 15 minutes. Let cool. Top with fruit slices and drizzle with Baker's melted chocolate.

1 pk. - German chocolate cake mix or cake mix of your choice

8 oz. - Butterscotch ice cream topping

2 - large Butterfinger bars

1 - large container of Cool Whip

1 cup -pecans (chopped)

Bake your chocolate cake according to box directions in a 9x13 baking pan. While cake is still hot (after baking), pour butterscotch topping over cake and poke small holes in the cake so that topping can soak through the cake. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into the large container of Cool Whip along with the pecans. Spread Cool Whip mixture over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.

easy

1 1/2 cups - finely chopped nuts

1 cup and 2 tablespoons - sugar

3 tablespoons - margarine (melted)

32 oz. - cream cheese (softened)

3 tablespoons - unbleached all-purpose flour

4 - large eggs

1 cup - sour cream

1 tablespoon - instant coffee granules

1/4 teaspoon - Cinnamon

1/4 cup - boiling water

Combine nuts, sugar, and margarine and press onto the bottom of a 9-inch spring- form cake pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed in an electric mixer until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream. Dissolve coffee granules and cinnamon in ¼ cup of boiling water. Let cool. Gradually add coffee water to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees for 10 more minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour. When finished baking, loosen the cake from the rim of the pan. Let cool before removing rim of pan. Chill in refrigerator. Garnish with whipped cream and whole coffee beans if desired.

Batter

1 teaspoon - baking powder

1/2 teaspoon - salt

3 1/4 oz. - dry vanilla pudding mix (not instant)

3 tablespoons - soft margarine

1 egg

1/2 cup - milk

1 - 15 to 20 oz. canned sliced peaches or pineapple chunks

Filling

8 oz. - cream cheese

1/2 cup - sugar

3 tablespoons - reserved juice

1 tablespoons - sugar

1/2 teaspoon - cinnamon

Combine batter ingredients. Beat for 2 minutes at medium speed. Pour mixture into a greased 9 inch deep dish or 10 inch pie pan. Drain and place fruit over batter. Beat filling ingredients for 2 minutes at medium speed. Spoon filling over batter within 1 inch of the batters edge. Combine sugar and cinnamon and sprinkle over filling. Bake at 350 degrees for 30 to 35 minutes. Cool and refrigerate.