best dessert recipes

Cherry Chicken Salad

I love things with cherries. Or cherries by themselves. And dried cherries are especially yummy, so I was intrigued when I found this recipe. The original recipe calls for serving the chicken salad on croissants. I'm trying to make healthy choices (ahem) so I served it on wheat rolls. It would also be delicious on a bed of baby spinach or other micro greens, and I'm sure it would be fabulous on croissants! So you have lots of options. Know what else would be good? This salad spooned into a canteloupe half - the possibilities are virtually endless.

You can leave the dried cherries whole if you want; I chopped them up slightly so that there would be more of them distributed through the salad.

Then chop up the green onions and celery.

For the dressing, combine the mayo and buttermilk in small bowl,

and season with salt and pepper.

To assemble the salad, in a large bowl, combine the chicken, celery, onions, cherries and the dressing, and stir well to coat.

Right before serving, add the chopped apples.

Stir well again, then spoon mixture onto buns or greens to serve.

Find more goodness at Cooking Thursday, Food on Friday, Foodie Friday, and Friday Food.

Cherry Chicken Salad

2 1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/4 cup sliced green onions
1/2 cup chopped tart apple
1/2 cup mayonnaise (light is ok)
4 tsp. buttermilk
1/2 tsp. salt
1/8 tsp. pepper
6 wheat rolls or croissants, split OR salad greens

In a large bowl, combine the chicken, cherries, celery and onion. In a small measuring cup or bowl, combine mayo, milk, salt and pepper. Add dressing to chicken mixture and stir well to coat. Right before serving, add chopped apple and stir again. Serve on rolls or salad greens. Serves 6.

Then chop up the green onions and celery.

For the dressing, combine the mayo and buttermilk in small bowl,

and season with salt and pepper.

To assemble the salad, in a large bowl, combine the chicken, celery, onions, cherries and the dressing, and stir well to coat.

Right before serving, add the chopped apples.

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Blueberry Ice Cream Tart

It's summertime! Time to make freezer pies! I love frozen strawberry pie, peanut butter banana cream pie and frosty coffee pie, but I'm always looking to expand my dessert repertoire! I have an abundance of blueberries in the freezer, so it was time to try this one. Some "freezer" or "no bake" desserts require you to still bake a crust. In the summer, when I try to use my oven as infrequently as possible, even baking a crust qualifies it as a "bake" dessert to me! I love that this recipe doesn't involve the oven AT ALL. It does have several steps that involve chilling, and the finished tart needs to freeze for several hours, so do plan ahead.

To make the crust, combine the vanilla wafer crumbs, the melted butter,

and cinnamon.

Stir well to moisten all the crumbs, then pat the crust mixture into a springform pan.

Put the crust in the refrigerator to chill for at least one hour.

While the crust chills, you still have work to do! In a medium saucepan, combine the water (be sure to use less if you're using frozen berries) and blueberries. Bring to a boil, then reduce the heat and simmer, uncovered, for 3 minutes.

Meanwhile, in a small bowl, combine the sugar and cornstarch.

Stir into the blueberry mixture, then cook and stir until thickened and bubbly.

Continue to cook and stir for 2 more minutes. Stir in the cinnamon, then transfer to a bowl and cover. Refrigerate until the blueberries are completely cool.

Scoop the ice cream into a cold bowl (I just put a mixing bowl in the freezer for 1/2hour) and place in the refrigerator for 30 minutes so it starts to soften.

When the ice cream is soft and the bluberries are cool, stir up the ice cream so that it's smooth, then add the blueberry mixture.

Stir to incorporate - isn't that a lovely color?

Pour the ice cream into the prepared crust,

cover with foil and freeze for several hours or overnight. When you're ready to serve, remove the sides of the pan,

let thaw slightly (about 15 minutes) and cut into wedges to serve.

There are more recipes at This Week's Cravings, Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table and Tasty Tuesdays.

Blueberry Ice Cream Tart

Crust:
1/3 cup melted butter
1 1/2 cups crushed vanilla wafers (about 33 cookies)
1 tsp. cinnamon

Filling:
1/2 cup water
2 cups blueberries (fresh or frozen)
2 Tbsp. sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 quart vanilla ice cream

For the crust, combine butter, cookies and cinnamon in a large bowl and toss to mix well. Press crumb mixture evenly onto bottom and 1-inch up sides of a 9-inch springform pan. Chill for 1 hour or until firm.

While the crust chills, combine water and blueberries in a small saucepan. (If using frozen berries, reduce the water to 1/4 cup.) Bring to boiling; reduce heat. Simmer uncovered for 3 minutes.

In a small bowl, stir together the sugar and cornstarch; stir into blueberry mixture. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in cinnamon. Turn into bowl and cool; cover and chill completely.

Place vanilla ice cream in a chilled bowl in the refrigerator for about 30 minutes or just until softened. Carefully fold in chilled bluberry mixture. Spread ice cream into prepared crust.

Cover and freeze for several hours or overnight. Remove sides of pan and cut into wedges to serve. Serves 8 to 10.

and cinnamon.

Stir well to moisten all the crumbs, then pat the crust mixture into a springform pan.

Meanwhile, in a small bowl, combine the sugar and cornstarch.

Stir into the blueberry mixture, then cook and stir until thickened and bubbly.

When the ice cream is soft and the bluberries are cool, stir up the ice cream so that it's smooth, then add the blueberry mixture.

Stir to incorporate - isn't that a lovely color?

Pour the ice cream into the prepared crust,

cover with foil and freeze for several hours or overnight. When you're ready to serve, remove the sides of the pan,

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Buckeye Brownies

Oh. my. This is heaven in a brownie. We all already know what a great combo chocolate and peanut butter make - and in this recipe that great combo is made even better because of the textures. There's the chewy brownie, a creamy peanut butter layer and a decadent chocolate glaze. Trust me, it's best to make these when they can be shared, othewise your waistline might disappear!

I adapted this recipe from one I found in the newspaper quite awhile ago. It called for a homemade brownie layer in a 9x9 pan. If you ask me, nothing beats a boxed brownie mix, and also, if I'm going to make such a wonderful dessert, I'm going to make it in a 9x13 pan! (Plus I was taking it to a luncheon so I needed extra!)

I don't have any pictures demonstrating the brownie making - cause I know you can follow the directions on the box. Allow the brownies to cool completely, then assemble the filling. In a small mixing bowl, combine the butter, peanut butter and powdered sugar.

Add the milk, but start with just 3 Tbsp. You can add more as it beats to get it to the right consistency.

Now beat this on medium until well combined, adding more milk until the filling reaches spreadable consistency.

Spoon the filling over the brownie layer,

then spread it evenly.

Cover the pan and refrigerate until the peanut butter layer is firm.

For the glaze, combine the chocolate chips and butter in a small saucepan.

Heat over low heat, stirring constantly, until the chocolate is melted. Spread over the peanut butter layer.

If you're artistic, you could do some sort of chocolate drizzle, but I chose just to spread it evenly over the top. Refrigerate until firm, then cut into squares. I like these best stored in the fridge so that they are cool when served, but it wouldn't hurt them to be out of the fridge - they'll just get more gooey!

Need more chocolate? Visit would you like Chocolate with that? Get more inspiration at Cooking Thursday , the Krazy Kitchen, Foodie Friday, Friday Food and Food on Fridays.

Buckeye Brownies

Brownie:
1 brownie mix, for a 9x13 pan
2 eggs
1/2 cup oil
1/4 cup water
Filling:
2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 cup butter, softened
3-5 Tbsp. milk
Glaze:
1/2 cup semisweet chocolate chips
1 1/2 Tbsp. butter

For the brownies, combine the brownie mix, eggs, oil and water in a large mixing bowl and stir with a wooden spoon until well mixed. Pour into a greased 9x13 pan and bake according to package directions, about 25 minutes at 350. Cool completely.

For the filling, beat together the powdered sugar, peanut butter, butter and 3 Tbsp. milk using an electric mixer. Add more milk if needed to achieve a spreading consistency. Spread the filling over the brownie layer and refrigerate until firm.

For the glaze, melt the chocolate chips and butter in a small saucepan over low heat, stirring constantly. Spread over peanut butter layer, or drizzle. Refrigerate until firm. Makes 3 dozen.

Add the milk, but start with just 3 Tbsp. You can add more as it beats to get it to the right consistency.

Now beat this on medium until well combined, adding more milk until the filling reaches spreadable consistency.

Spoon the filling over the brownie layer,

then spread it evenly.

Cover the pan and refrigerate until the peanut butter layer is firm.

For the glaze, combine the chocolate chips and butter in a small saucepan.

Heat over low heat, stirring constantly, until the chocolate is melted. Spread over the peanut butter layer.

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Rosemary Roasted New Potatoes

I love roasted new potatoes. After much trial and error, I think I've figured out how to get them close to perfect - with a tender, soft inside and a nice, crunchy outside. And I'm delighted to share the "secret" with you. As with other potato recipes, I'm not going to give strict measurements, because it will depend on how much you're making. This is an easy one to eyeball, and a difficult one to screw up.

Start by scrubbing the potatoes gently under cold water, then cut them in quarters.

Put the potatoes in a saucepan and cover with water. Cover the saucepan, and bring to a boil over medium high heat. Once it's boiling, reduce the heat so you don't get potato water all over your stove (experience is the greatest teacher!) and let the potatoes simmer for about 8 minutes.

While the potatoes are cooking, you can prepare the herb mixture. Feel free to use whatever you want. I use an herbed garlic salt and rosemary. I combine them in my mortar bowl,

then I go to town crushing it with the pestle. When the potatoes are fork-tender but not mushy, drain them then return them to the saucepan. Drizzle with olive oil

then stir well to coat all the potatoes. Transfer to a rimmed baking sheet, then sprinkle with your herb mixture.

Roast at 425 for about 20-30 minutes, stirring every 10 minutes.

See that beautiful color - you can just tell there's going to be a delicious crunchy shell!

If you need to roast these at a higher or lower temperature to match meat that you're roasting, that's ok. It will just take more or less time, depending. These potatoes go well with any kind of meat, but I especially like them with grilled rubbed pork tenderloin, grilled steak and chicken kebabs.

There are more great recipes at Seasonal Sunday, Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesday.

then I go to town crushing it with the pestle. When the potatoes are fork-tender but not mushy, drain them then return them to the saucepan. Drizzle with olive oil

then stir well to coat all the potatoes. Transfer to a rimmed baking sheet, then sprinkle with your herb mixture.

Roast at 425 for about 20-30 minutes, stirring every 10 minutes.

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Pasta with Asparagus and Bacon

This is a really great recipe for using one of my favorite spring vegetables - asparagus. The smokiness of the bacon compliments the vegetable well, and the creamy pasta sauce ties it all together. Plus, you could have dinner on the table in a half hour!

Start by cooking the pasta til al dente. While it cooks, wash the asparagus, then break off the tough ends and chop it coarsely.

Bring 2 cups of water to a boil in a large saucepan. Add the asparagus,

and boil for 2 minutes. Watch the clock! You don't want the asparagus getting mushy! Remove from the heat and drain the asparagus, then put it in ice water to stop it from cooking any more.

Now, fry up the bacon in the same skillet. When a recipe calls for bacon to be cooked and then crumbled, I prefer to cut it first. I just use my kitchen shears to cut multiple slices into pieces.

Although they stick together initially, as they cook they'll come apart.

Fry the bacon until it is crisp, and then remove from the skillet to drain on a paper-towel lined plate.

Drain the grease from the pan, then heat the butter and olive oil in the same skillet over medium heat. Add the minced garlic, and cook until it is fragrant, about 2 minutes. Slowly add the half and half,

bring to a boil, then reduce the heat and let simmer for 2 to 3 minutes or until slightly thickened. Add the mozzarella cheese,

and stir until it is melted. Drain the pasta and add it to the sauce,

along with the salt, asparagus

and bacon.

This looks good already!

Now stir it all up so the sauce is coating everything, and top with the Parmesan cheese.

If you have fresh parsley, it makes a lovely garnish. If not, it's delicious, and beautiful, even without it!

Get more inspiration at Cooking Thursday , Krazy Kitchen, Foodie Friday, Friday Food , Food on Fridays, Seasonal Sundays.

Pasta with Asparagus and Bacon

12 oz. rigatoni, rotini or other large pasta
1 pound fresh asparagus, trimmed and coarsely chopped
8 bacon strips
1 garlic clove, minced
2 Tbsp. butter
1 Tbsp. olive oil
1 cup half and half
1/2 cup shredded mozzarella cheese
3/4 tsp. salt
1/3 cup grated Parmesan cheese
minced fresh parsley for garnish

Cook pasta according to package directions.

Meanwhile, in a large skillet, bring 2 cups of water to a boil. Add asparagus, cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry.

In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Saute garlic in butter and oil until tender. Stir in half and half; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes until slightly thickened.

Stir in mozzarella cheese until melted. Drain pasta and add to pan. Stir in salt, asparagus and bacon. Sprinkle with Parmesan cheese and parsley. Serves 6-8.

Bring 2 cups of water to a boil in a large saucepan. Add the asparagus,

and boil for 2 minutes. Watch the clock! You don't want the asparagus getting mushy! Remove from the heat and drain the asparagus, then put it in ice water to stop it from cooking any more.

Now, fry up the bacon in the same skillet. When a recipe calls for bacon to be cooked and then crumbled, I prefer to cut it first. I just use my kitchen shears to cut multiple slices into pieces.

Although they stick together initially, as they cook they'll come apart.

bring to a boil, then reduce the heat and let simmer for 2 to 3 minutes or until slightly thickened. Add the mozzarella cheese,

and stir until it is melted. Drain the pasta and add it to the sauce,

along with the salt, asparagus

and bacon.

This looks good already!

Now stir it all up so the sauce is coating everything, and top with the Parmesan cheese.

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Cherry Oatmeal Muffins

Sesame Street had the cookie monster. I am a self-professed muffin monster. I love muffins. Especially when they're loaded with good stuff like oatmeal and cherries! I love cherries! When it's cherry season, I have been known to make myself sick eating too many in one sitting. So I was delighted to find this recipe using frozen cherries. This new recipe rocketed up to one of my all time favorites for muffins.

Not only are these muffins super delicious and nutritious, but they come together super fast, without using an appliance - a plain old wooden spoon works fine on these.

Start by combining the flour, oats, brown sugar

baking powder, and salt in a large bowl. Stir to combine. In a large measuring cup, combine the buttermilk, egg and oil. Add the liquid to the oat mixture,

and stir just until the dry ingredients are moistened. The batter will be a little lumpy - that's ok! Drain the thawed cherries (mine were still a tad bit frozen, they'll still work!) and cut them into quarters.

Fold the cherries into the batter, then spoon the batter into 12 paper-lined muffin cups.

Bake for 20-22 minutes or until golden. Cool on a wire rack.

And join me in muffin monster-ness!

There are more great recipes at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table .

Cherry Oatmeal Muffins

1 cup flour
1 1/4 quick cooking oats
3/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1/2 cup oil
1 egg, lightly beaten
1 cup frozen tart cherries, thawed, drained and quartered

In a large bowl, stir together the flour, oats, brown sugar, baking powder and salt. In a large measuring cup, combing the buttermilk, oil and egg.

Add egg mixture to the flour mixture and stir just until moistened. The batter will be lumpy. Fold in the cherries. Spoon batter into 12 paper-lined muffin cups.

Bake at 400 degrees for 20-22 minutes or until golden. Remove from pans to a wire rack to cool. Makes 12 muffins.

baking powder, and salt in a large bowl. Stir to combine. In a large measuring cup, combine the buttermilk, egg and oil. Add the liquid to the oat mixture,

Fold the cherries into the batter, then spoon the batter into 12 paper-lined muffin cups.

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Pages

Cherry Chicken Salad

Blueberry Ice Cream Tart

Buckeye Brownies

Rosemary Roasted New Potatoes

Pasta with Asparagus and Bacon

Cherry Oatmeal Muffins