Does any1 have a recipe to a very good food or dessert?

Sorry but I am a great cook and dessert maker.. I cannot give you one...

Mmmm... a delicious chocolate eclair cake recipe!

2 packages Instant french vanilla pudding mix 3.5 size

3 cups milk (do not use skim)

8 ounces Cool Whip (thawed)

box Honey Graham crackers (you will have to break some of them to get them to fit, most will be whole graham crackers)

Line bottom with graham crackers of a 13x9 buttered pan. Prepare pudding according to package directions, using only 3 cups milk. Fold in Cool Whip. Spread half of the mixture over graham crackers. Place another layer of graham crackers over pudding, spread with remainder of pudding and top with graham crackers. You will have 3 layers of graham crackers.

*FROSTING*

3 tablespoons butter, melted

2 ounces HERSHEY'S unsweetened baking chocolate bars = 2 wrappers / put on a paper plate and chop up

2 cups powdered sugar

3 Tablespoons white Karo corn syrup

1 teaspoons vanilla

3 Tablespoons milk

Add Hershey's to melted butter, mix well. Remove from heat. Add powdered sugar, corn syrup, vanilla and milk, mix thoroughly (may require extra milk for consistency). I add back to medium to medium low heat to get the lumps out stirring constantly to NOT burn. Frost top of cake ASAP because it starts to harden like a HERSHEY candy bar. Chill 24 hours. You can chill for say............. 8 hrs... you could make it early in the a.m. and serve that night.

OR...

Better Than Sex Cake

Ingredients:

1 C. flour

1 C. chopped nuts (use pecans)

1 stick (1/4 lb) butter, softened

1 (8oz) pkg. cream cheese, softened

1 C. confectioner's sugar

2 cartons (8 oz each) whipped dessert topping, divided

3 C. milk

2 (3 1/2 oz.) pkg. Instant chocolate pudding mix

Preparation:

In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees 20 minutes. Cool on wire rack. In medium bowl, with electric mixer; combine cream cheese, confectioner's sugar and one carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish.

Refrigerate. In large bowl with electric mixer, combine milk and chocolate pudding mixer; beat three minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping (like Cool Whip) evenly over chocolate layer and refrigerate until

serving time. You can decorate the top with chocolate shavings or chopped nuts.

You can substitute lemon pudding… if there is a chocolate allergy…or just because.

OR

Chocolate Swirl Cheesecake

Crust:

1 & 1/4 cups graham crackers crumbs

2 Tablespoons sugar

1/4 cup butter, melted

Filling:

8 ounces cream cheese, room temperature

1 pound Neufchatel cheese, room temp. (2-8oz blocks)

4 eggs, room temp.

1/4 cup half and half

2/3 cup sugar

6 ounces Hershey semi-sweet chocolate chips or

Ghirardelli semi-sweet chips, *melted

To prepare crust, mix all ingredients in a bowl; press mixture

into bottom of a 10 inch springform pan.

To prepare filling, place cheese in a large bowl and beat until

smooth. Add eggs, one at a time. Then beat in half and half

and sugar.

Pour 1/3 of filling into another bowl; add melted chocolate and

thoroughly blend together. Pour 1/2 of cheese mixture over crust.

Top with chocolate/cheese mixture; then pour over remaining

cheese mixture. Carefully swirl mixture together with a knife.

(Make sure you do not touch the graham cracker crust with the

knife). * When I melt the chocolate, I do it in a small sauce pan

on medium heat stirring constanly but I add to the chocolate

pieces just alittle of the half and half to heat melt it.

Bake at 350 degrees for 50-60 minutes or until center is firm.

Let cool completely in pan on rack, then transfer to refrigerator.

When ready to serve, run sharp knife around side of cake to release

pan. Transfer to platter and decorate with chocolate shavings or

I melt Dove milk chocolate candy and carefully spread the outer

top edges with the mixture than I add chocolate covered Heath

pieces while the Dove chocolate is still melted, it will help the

candies stick....

I decorate the cheesecake after I take the springform sides off. I

keep the cheesecake on the round part of the pan and place it

on a pretty plate large enough to accommodate the 10" pan.

Enjoy!

OR....

Kahlua Brownie Trifle Dessert

Ingredients: Duncan Hines brownie mix

Pecans, chopped

COOL WHIP, thawed

Heath pieces, chocolate covered

Kahlua *** :) ***

Bake in a 9x13" pan. Duncan Hines chewy brownies.

Bake your brownies per the box instructions.

Let cool and poke holes with a butter knife into the cooled

brownies.. Pour alittle over 1/4 cup of Kahlua onto the

brownies. Let soak for about 1-4 hours. Cut brownies into

little pieces.

In a trifle bowl, layer the cut up brownies (Kahlua soaked)

chopped pecans

Cool Whip

Chocolate covered Heath pieces

Keep repeating the same layers,

brownies / chopped pecans / Cool Whip and Heath pieces.

Top with the left over Cool Whip.

Refrigerate for a few hours before serving........

You can decorate the top with fruit if you desire.

SURE HOPE YOU LIKE CHOCOLATE

This is the easiest and best cake you'll ever make. Everyone will want the recipe. There's no eggs, no preparing the pan, and very little clean-up. It's called "Chocolate Crazy Cake", and all you need is a sifter, a cake pan, and a fork. (You will need an egg and mixer for the icing, tho.)

Ingredients:

3 cups all purpose flour

2 cups sugar

1/3 cup baking cocoa

1 tsp salt

2 tsp baking soda

2 cups cold water

2 Tblsp vinegar

3/4 cup oil

1 tsp vanilla

Sift dry ingredients into a 13 by 9 pan. Stir with fork to mix. Add water, vinegar, oil, and vanilla. Stir with fork. DO NOT BEAT. Bake at 350 for 30 to 40 minutes or until it starts to come away from the sides of the pan. You can also test with a toothpick if you prefer.

Polka Dot Icing

1 8oz cream cheese

1 egg

1/3 cup sugar

1/2 tsp vanilla

1 6oz pkg choc chips (mini chips preferably)

Combine first four ingredients with mixer. Stir in choc chips. Frost WARM cake.

Here's a really good one, I got it from a friend!

Deena's Noodle-Pizza

Ingredients:

1 box of shell pasta

1 box of spaghetti pasta

1 jar of Ragu Traditional Sauce

1 can of Hunt's Tomato Paste

Paprika

Garlic Salt

Pepperoni (pre-sliced)

1 bag of shredded cheese (I used the pizza blend of cheese-mozzarella and cheddar)

1 roll of sausage

Procedure:

Boil both pastas in separate pots for 25 minutes or until tender.

Fry sausage and cut it in tiny pieces with a spatula until thoroughly cooked.

While the sausage is frying, mix the Ragu and the Tomato paste in a large bowl and add a dash of garlic salt and a dash of paprika.

After the sausage is done, drain it and then put it in the bowl of sauce.

Mix the sauce and sausage thoroughly.

Drain the shell pasta first.

Put a layer of the shell pasta in the bottom of your casserole dish after you spray it with non-stick spray.

Then put a layer of the sausage/sauce mix on top of the shells and spread the sauce to cover the pasta.

Next, drain the spaghetti.

Then put a layer of the spaghetti on top of the sauce in the dish.

After that, put a second layer of sauce on top of the spaghetti noodles and spread it to cover all of it.

Then sprinkle a thick layer of cheese on top and place pepperoni slices on top of the cheese.

Sprinkle a little more cheese on top of the pepperoni.

Back the dish at 350 degrees Fahrenheit until the cheese is melted and the pepperoni cooks. Approximate baking time should be 15-20 minutes. Cut as you like and serve. Makes 1 to 3 large/small dishes of the Noodle-Pizza, depending on how big or small your dishes are.

I call these 'blondies' from their colour when they're cooked:

1 stick of melted butter

1.5 cups of flour

1.5 cups of sugar

2 large eggs or 3 small eggs

1 tsp almond extract

Pre-heat oven to 375. Grease medium pan with non-stick stuff, butter will do also. Mix ingredients in large bowl with a mixer unless you're super strong. Pour mixture into pan and cook 20-30 minutes or until the top of the batter is golden brown. Let them cool down then open mouth and insert and enjoy!

Ingredients & Directions

9 lb Chicken; (3) cut up

1 Garlic; entire head*

1/4 c Oregano; dried

Salt and pepper; taste

1/2 c Red wine vinegar

1/2 c Olive oil

1 c Prunes; pitted

1/2 c Spanish olives; pitted

1/2 c Capers

6 Bay leaves

1 c Brown sugar

1 c White wine

1/4 c Parsley; finely chopped

*Peel and finely puree the garlic. In large bowl combine all the ingredients EXCEPT brown sugar, wine and parsley. Cover and let marinate in the fridge overnight. Preheat oven to 350 degrees. arrange chicken in single layer in shallow baking pans. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine AROUND chicken. Bake for 50 min to 1 hour. Basting frequently with pan juices. Serve with noodles or rice. Sprinkle with parsley. Serve sauce (remaining juices) on the side.This recipe was adapted from THE SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins.

This is a really simple but beautiful fudge recipe.

400 g of milk or dark cooking chocolate

60g of butter

1 cup of sweetened condensed milk

1. put these all in a saucepan over a low heat and stir constamntly until melted.

2. line a baking tray with grease proof paper

3. sprinkle hundreds and thousands over the top if desired.

4. put in the fridge for 2 hours or until set.

5. ENJOY!!!!!!!!!!

Trust me this one is the best recipe ever!!! and oh so easy to make you can whip it up in 5 minutes not including the setting time...it rocks......kids can make it too!!!

A very simple dessert-

Take a glass bowl. Neatly arrange pieces of sponge cake below. Then sprinkle some orange juice over it. Then add a layer of custard over it. Then you can add some fruits from the tins excluding the sugar syrup. Add another layer of custard over it and then a layer of jelly. You can add another layer of custard. Freeze it for sometime. Then add a layer of whipping cream over it. Keep it in low temperature.

Alaskan Salad

1 cup(250ml) sour cream

1 cup(250ml) fine coconut

1 cup(250ml)pineapple tidbits

1 cup(250ml) miniature marshmallows

1 small can of mandarin oranges (drained)

double for larger amount

Mix all together in a large bowl and serve!! perfect on a hot summer's day for dessert keep refridgerated.

tacos

1 pound hamburger

1 package el paso taco seasoning

Brown hambureger over medium heat. Drain grease. Add packet of seaon mix. Add one cup water.

Simmer a half hour. Take meat and spoon into taco shells. Or you can put doritios on the bottom of a plate. Add your meat then add grated cheddar cheese, shredded lettuce, and diced tomato, and then top with sour cream and salsa.

Here's a good site with lots of recipes and links <S>

http://busycooks.about.com/od/dessertrecipe1/

all desserts though... lol...