[Kara J]

Hi! My name is Kara and I'm from Texas. I'm in the process of putting a cook book together for an adoption fundraiser. I was just wonderig if any of you would be interested in adding your favorite dessert recipe? I would like to include recipes from all members of the adoption triad. If you are interested, please e-mail me your recipe, along with your name (first only if you don't feel comfortable putting your last name), your state, and how you are touched by adoption. Thanks so much for your help! ... Kara

P.S. I'm an adoptive mom to a 2 1/2 year old son, and we are now waiting to be matched once again...

[Overwhelmed!]

Kara- could people post their recipes on this thread rather than emailing them directly to you? I wouldn't mind seeing other's recipes and would be happy to submit a couple myself. I'm at work now, but I could do this later tonight.

[Kara J]

That's a GREAT idea... that way many people could try them!! I appreciate all your help and look forward to getting your contribution! ... Kara

[alwaysus]

Thats what I was hoping! I'll post one when we are done with our home schooling!

[alwaysus]

Refrigerator Dessert

32 Marshmallows
1/2 C milk, scalded
1 16 oz can Fruit cocktail
1 small can crushed pineapple
1/2 pt heavy whipping cream
20 whole graham crackers, crushed
3 TBSP Margarine, melted

Make a graham cracker crust by mixing crushed Graham crackers and melted margarine. Press into bottom of 9X13 cake pan.( I crush a few extra and put them on top of the dessert before serving.)
In a large bowl, pour scalded milk over the marshmallows. (milk should be hot enough to melt marshmallows)Stir, Let Cool.
Drain fruit cocktail and crushed pineapple. Add to cooled marshmallow/ milk mixture.
Whip heavy whipping cream. Fold gently into fruit/marshmallows.
Pour this over your graham cracker crust and chill for 4 hours or overnight.

This is a very light dessert that is WONDERFUL in the summer time.
Lana R. Forever Mommy

[BrandyHagz]

Brandy’s Enchilada Casserole

1 Lbs of hamburger meat
1 Package of McCormick’s Enchilada Sauce (Prepared per package directions)
16 Oz pkg of Mexican Blend Cheese (Can be substituted with Colby/Jack)
1 Can of Refried Beans
16 Corn Tortillas
1 Can of Sliced Black Olives
Diced Green Onions
Sour Cream
Shredded Lettuce

Preheat the oven 350 degrees

Prepare the McCormick’s Enchilada Sauce per package directions and set aside.

Brown 1 lbs of hamburger meat drain and put it back in the skillet. Combine the meat, refried beans, half the black olives and Enchilada Sauce in the skillet and let simmer.

Spray a baking dish with non-stick spray and line the dish with eight Corn Tortillas and sprinkle lightly with cheese. (I use a cake pan)

Spoon about half of the meat mixture onto the Corn Tortillas and then sprinkle with cheese.

Put another layer of the remaining Tortillas over the cheese and spoon the rest of the meat mixture on. Pour remaining cheese over the top, with diced green onions and remaining black olives.

Cover with aluminum foil and bake about 20 minutes until cheese is melted. Once the cheese is melted, remove the foil and bake another five minutes to brown the cheese a bit.

Let the casserole sit for about ten minutes before you cut into it, to allow it to firm up, then serve garnished with lettuce and sour cream.

This recipe doubles up wonderfully for larger groups and it also freezes well.

[dl]

Kara J ~ Here's two of my favorite dessert recipes. The first dessert is a light dessert as alwaysus described the dessert recipe she posted ~ which sounds wonderful. The second one is a very rich, moist chocolate cake that is SO easy. One fork, one measuring cup and one pan ~ that's all you use ~ and thus, all you have to wash!!!!
Brandy's Casserole sounds good as a main dish too ~ dl

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened
1 cup confectioners powdered sugar
1 carton (8 ounces) frozen whipped topping (Cool Whip), thawed
1 prepared angel food cake (14 ounces), cut or torn into 1 inch cubes
2 cans (21 ounces each) blueberry pie filling*

In a large mixing bowl, beat the cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2 dish.

Top with pie filling. Cover and refrigerate for at least 2 hours before serving.

Above is original recipe. I've also made it with raspberry pie filling and did a half raspberry and half peach combination that was great. Cherry pie filling works well also.

*For a “Patriotic Dessert” use 1 can blueberry pie on half of pan, and 1 can raspberry or cherry pie filling on the other half of pan. Top red side with fresh blueberries, in stripes or part of a star, and top blue side with fresh raspberries (or strawberries or cherries) to complete stripes or star. Red, White & Blue! I've made a "Patriotic Dessert" for Memorial Day, 4th of July and Labor Day parties.

TRIPLE CHOCOLATE CAKE

1 pkg. (2layer) chocolate cake mix (Do NOT use mix with pudding already in it)
1 pkg. (4 serving) Jello Chocolate Instant Pudding & Pie Filling
4 eggs
1 ¼ cup water
¼ cup vegetable oil
1 ½ cup chips (either 1 ½ cup chocolate chips, or ¾ cup chocolate chips and ¾ cup peanut butter chips or ¾ cup white chocolate chips etc.

Preheat oven to 350. Grease and flour a 13 x 9 inch cake pan. Combine all ingredients except chips in cake pan and stir with a fork until well blended. Add chips and stir again. Bake at 350 for 40 to 45 minutes, or until cake springs back when lightly pressed.

Cool in pan for 15 minutes, then continue cooling on wire rack. When completely cool, either frost with chocolate frosting or cut into squares and sprinkle with confectioners sugar.