Jamie Mathis - Dessert Cookbooks: Best Desserts That Are Quick And Easy

Dessert Cookbooks - Best Desserts That are Quick andEasy By Jamie Mathis Copyright 2012 Jamie Mathis All Rights Reserved Smashwords Edition These dessert recipes are voted Dessert Cookbooksbest desserts that are quick and easy. These are the best dessertrecipes that are tailored for today's fast lifestyle. Most of theserecipes use store bought, pre-made ingredients and are not 100%from scratch. This is what makes them so quick and easy.Truthfully, if you do want to make desserts that are 100% fromscratch, the desserts that you create are going to most likely takea lot longer and take much more skill and effort. These dessertshave been voted the best desserts that are quick and easy byDessert Cookbooks loyal fans. They are voted the best desserts thatare quick and easy because of their ease of creation, quickness tomake and quality of taste.

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Serves 12 Stimulating and fresh sliced fruitsand velvety whipped topping over a tender cookie crust -delectable, impressive, and simple. The sensational crust is made from cookie doughand baked until golden brown. Thetopping is a whipped topping and a swirl of fresh fruitslices. Have fun! Ingredients 1 (18 ounce) package of your favoriterefrigerated cookie dough (sugar cookies most popular) 1 (8 ounce) container frozen whippedtopping, thawed (can be fat free) 1/2 cup sliced banana 1/2 cup sliced fresh strawberries 1/2 cup crushed pineapple, drained 1/2 cup seedless grapes, halved Directions 1. Preheat oven to 375 degrees F (190 degreesC). 2.

Layer the cookie dough evenly onto a 12inch pizza pan. Place the cookie dough filled dish in the preheatedoven and bake for 15 to 20 minutes or until golden brown. Let coolbefore adding any other ingredients. 3. Spread favorite whipped topping overthoroughly cooled crust. Arrange fruit in a uniquely decorativepattern.

Refrigerate until ready to serve. *Note: Make sure to make the dough very thin.Cream cheese can be added as a sauce before any other ingredientsfor a richer flavor. Can use frozen fruit, raspberries andblueberries for the 4th of July and sprinkle coconut on top for aunique spin on this great treat. Kiwi and peaches could quitepossibly be added to this wonderful pizza if a colorful centerpiece is desired.

Makes 8 Crepes This is an indispensable crepe recipe thatcan be used for desserts or as an amazing appetizer. Dust warmcrepes with powdered sugar and lemon.

You can also serve thesedessert crepes with cream, ice cream and/or fruit. Ingredients 4 eggs, lightly beaten 1 1/3 cups milk 2 tablespoons butter, melted 1 cup all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vanilla Directions 1. In big mixing bowl, whip together thelightly beaten eggs, milk, liquefied butter, all-purpose flourwhite sugar, salt and vanilla velvety smooth. Let the mixturesettle in the fridge for a few hours (optional but will produce amore sturdy batter). 2. 3. 3.

Once pan is up to temperature you need togrease pan with a small amount of butter or oil applied with an oilbrush or a simple paper towel. Nonstick cooking spray can beused. 4. Now you need to spoon about 3 tablespoonsof your crepe batter into hot pan with a large serving spoon, ladleor scoop. 3 tablespoons is recommended; however, you can vary thissize to your personal likes. 5.

Cook over medium-low to medium heat for 1to 2 minutes or until golden brown. Flip and repeat on other side.Ready to serve straightaway. *Note: These FREEZE extremely well and haveoften rescued folks with unexpected guests. You can also use thisrecipe to create filled wraps by wrapping your favorite ingredientwith these delectable treats. Simply add in salt, pepper, goatcheese, bacon, asparagus, roasted red peppers, portabellas, crmecheese, fruit, whipped cream and/or whatever else you want to makeit a crepe sandwich wrap...DELICIOUS!

Serves 20 This spectacular dessert is an ice creamsandwich with a twist. Ingredients 19 ice cream sandwiches 1 (12 ounce) container frozen whippedtopping, thawed 1 (12 ounce) jar hot fudge ice creamtopping 1 cup salted peanuts Directions 1. Ingredients 19 ice cream sandwiches 1 (12 ounce) container frozen whippedtopping, thawed 1 (12 ounce) jar hot fudge ice creamtopping 1 cup salted peanuts Directions 1.

Take one of your ice cream sandwiches andsplit it directly in half. 2. Now take one whole and one half ice creamsandwich and place it in an ungreased 13-inch by 9-inch pan alongon of the small sides of the pan. 3. Next, arrange eight ice cream sandwichesin the pan going the opposite direction (perpendicular to what youhave already placed) making sure to fill up the bottom of thepan. 4.

Now cover the ice cream sandwiches withhalf of the whipped topping. 5. Next you need to spoon the fudge toppingby the teaspoonful onto the whipped topping. 6. Sprinkle with 1/2 cup peanuts. 7.

Repeat this layering technique until thepan is full. Make sure you are ending with the peanuts. 8. Cover and freeze for at least 1 hour. Thiscan be kept for up to 3 months. Take out of the freezer about 15minutes before serving.

Cut into squares or your favorite designershape because it will be of solid design. Enjoy! *Note: You can modify the layers a bit whichmay even make it easier to prepare. Put down a single layer of icecream sandwiches, 1 full jar of caramel sauce, another layer of icecream sandwiches and 1 full jar of hot fudge sauce then put all ofthe whipped topping on top. You can finish with 3 of your favoritecrushed candy bars or cookies.

24 Servings A chilled fluffy cake that brings a littlebit of the Islands to your table. Ingredients 1 (18.25 ounce) package yellow cake mix 3 (3.4 ounce) packages instant vanillapudding mix 4 cups cold milk 1 1/2 teaspoons coconut extract 1 (8 ounce) package cream cheese,softened 1 (20 ounce) can crushed pineapple, welldrained 2 cups heavy cream, whipped andsweetened 2 cups flaked coconut, toasted Directions 1. Ingredients 1 (18.25 ounce) package yellow cake mix 3 (3.4 ounce) packages instant vanillapudding mix 4 cups cold milk 1 1/2 teaspoons coconut extract 1 (8 ounce) package cream cheese,softened 1 (20 ounce) can crushed pineapple, welldrained 2 cups heavy cream, whipped andsweetened 2 cups flaked coconut, toasted Directions 1.

First off you are going to mix the cakebatter according to package directions and pour the mixture evenlyinto exactly two greased 13 inch by 9 inch baking pans. 2. Bake at 375 degrees F (190 degrees C) for15 minutes or until a toothpick inserted into the cake comes outclean. 3. Cool completely. 4.