Snacks and desserts would be great.I love to cook and then be able to enjoy them and say there yummy. Thanks!

I like the gram crackers with the toasted marshmellow and the hershey bar! man that rocks!!woo-hoo junk food!!!!!

you should try Yahoo Food they have some great recipes.

Ham, pineapple & cheese pizza scrollsPreparation Time 20 minutesCooking Time 30 minutesMakes 12Ingredients 300g (2 cups) self-raising flour Pinch of salt 90g butter, cut into cubes 160ml (2/3 cup) milk Plain flour, to dust 60g (1/4 cup) pizza sauce 80g (1 cup) coarsely grated cheddar 150g sliced leg ham, coarsely chopped 1 x 225g can pineapple pieces, drained on paper towel Extra milk, to brushMethodPreheat oven to 210°C. Line a baking tray with non-stick baking paper. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle. Spread the pizza sauce evenly over the dough, leaving a 2cm border around the edge. Sprinkle with the cheddar, ham and pineapple. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. Cut crossways into 12 equal portions, about 3cm thick. Place scrolls on the prepared tray. Bake in preheated oven for 25-30 minutes or until golden brown. Remove from oven and set aside to cool.Notes & tipsThese pizza scrolls will keep for up to 2 days. Store in an airtight container in the fridge and bring to room temperature before serving.Pack a pizza scroll with chilled apple juice, a bag of mixed nuts and dried fruit.

free easy to find recipes which are good are crepes although high class they require you to mix some stuff pour it into a pan and cook it. you may burn a few but once you get the hang of it they are delicious. brownies are also good the recipes are on the back of the boxes so are cookies. Chocolate pound cake a little bit more of a challenge but it is terribly good find the recipe in a French cook book.

carame filled chocolate cookies1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 large eggs 2 teaspoons vanilla 2 1/4 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 cup unsweetened cocoa powder 48 chocolate-covered caramel candies (I use Rollos) Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, salt and cocoa. Gradually add to butter mixture, beating well. Cover and chill at least 2 hours. Divide dough into 48 pieces. Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces. Flatten each piece slightly and return to refrigerator. Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely. (I find the rollos easier to handle when they're pre-chilled) Roll into a ball. Place 2-inches apart on a greased cookie sheet. Bake for 8 minutes in preheated 375°. Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie. try http://www.kraftfoods.com/kf they offer some good dessert recipes































also try http

CheesecakeINGREDIENTS15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

Chocolate Cherry Trifle Recipe courtesy Nigella Lawson Show: Nigella Feasts Episode: Crowd Pleasers 2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 1/2 cup cherry brandy 2 cups drained bottled sour cherries (recommended: Morello) Custard: 4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped 1 1/3 cups plus 1 tablespoon milk 1 1/3 cups plus 1 tablespoon heavy cream 8 egg yolks 1/2 cup plus 1 tablespoon sugar 1/3 cup cocoa Topping: 3 cups heavy cream 1-ounce bittersweet chocolate Special Equipment: Large wide trifle bowl Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard. In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

This is a great recipe- A can of pumpkin, a box of chocolate cake mix, and bob's your uncle. Mix them together, place in oven at 350 degrees for 15-20 minutes. Take them out, let them cool. They are supposed to be very soft and easy to tear, and squishy. They are to die for and are easy to freeze for later!

This is an awesome dessert. I have had it several times. Made it a couple as well...sooooo mmm mmm good.Strawberry Pretzel Squares2 cups finely crushed pretzels(either salted or not, your preference...I use salted)1/2 cup sugar, divided2/3 cup melted butter or margarine12 oz. (1-1 1/2 8 oz pkg) Cream cheese, softened2 Tbsp. milk1 cup thawed Cool Whip2 cups boiling water*1 pkg. Strawberry Jello1 1/2 cups cold water2 pints strawberries, slicedPreheat over to 350 degrees. Mix crushed pretzels, 1/4 cup of the sugar and butter Press firmly onto bottom of 13x9 inch baking pan. Bake 10 minutes. Cool.Beat cream cheese, remaining sugar and milk until smooth. Gently stir in whipped cream. Spread over crust. Refrigerate.*Meanwhile, stir boiling water into jello in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until slightly thickened(consistancy of unbeaten egg whites). Stir in strawberries. Spoon over cheese layer.Refrigerate 3 hours or until firm. Cut into squares.*If you don't like Jello(like me) then omit all the ingredients after the cool whip and all the step making the Jello. After the cheese mixture has been setting for the hour or so I will just put thawed frozen strawberries over the top, including all the juices that occur while thawing. It tastes out of this world. Hope you enjoy.