Outback Steakhouse Sydney's Sinful Sundae

Outback Steakhouse® Sydney's Sinful Sundae
Here's an easy-to-make, yet delectable dessert served at the popular Outback Steakhouse chain. This scrumptious sundae is the first dessert in the list on their menu, which describes it as: "Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry. The secret to this recipe is to well-coat your large scoop of ice cream with that incredible, crunchy, toasted coconut. And there's nothing like the sweet smell of freshly toasted coconut that will soon be wafting through your entire house, room by room. This is a good one to make when you want a quick dessert that totally satisfies.

1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon.
Serves four.

Entenmann's Fat-Free Oatmeal Raisin Cookies

Entenmann's Fat-Free Oatmeal Raisin Cookies
Serving Size : 48
Categories : Desserts Cookies
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1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
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Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.

Dive! S'mores

Dive!® S'mores
You don't need a campfire, wire hangers or long
sticks to make this popular marshmallow, chocolate
and graham cracker dessert. Steven Spielberg's Dive!
chain of theme restaurants is the inspiration for this
week's clone recipe, pulled from the third TSR book,
Top Secret Restaurant Recipes (which includes other
clones from the chain as well). You need only four
ingredients, an oven with a broiler, and a serious
sweet tooth to put together this delicious dessert
previously enjoyed only camping trips and at beach parties.

2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle

1. Preheat the broiler. Arrange the graham crackers side by side
on an oven-safe plate (such as ceramic). You can also use a baking
sheet.
2. Stack the milk chocolate bars side by side on top of the graham
crackers.
3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across,
4 down.
4. Broil the dessert on the middle rack for 1 to 3 minutes or until
the marshmallows turn light brown on top.
5. Remove the dessert from the oven. If you used a baking sheet,
carefully slide the dessert onto a serving plate. With the squirt
bottle, immediately drizzle the chocolate syrup over the marshmallows
in a sweeping back-and-forth motion. Drizzle the chocolate diagonally
across the dessert one way, and then the other, creating a
cross-hatch pattern. Allow the chocolate to over-shoot the
dessert so that it creates a decorative pattern on the serving
plate as well.
Serves 2-4.

Chili's Chocolate Chip Paradise Pie

Chili's® Chocolate Chip Paradise Pie®
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
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Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
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1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts

Boston Chicken Saucer Sized Chocolate Chip

Boston Chicken Saucer Sized Chocolate Chip Co
Yield: 1 servings
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4 oz Nestle's Milk Chocolate bars
4 oz Baker's german sweet choc
4 oz Dove milk chocolate
Cookie dough
use your our recipe
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Melt 3 chocolates, stirring until smooth. Pur into
greased 9" metal pie pan and refrigerate until hard.
Hammer into pea-sized bits. Store refrigerated until
ready to use. Use 1/3 c dookie dough, flattening to a
3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
or until golden brown but not overbaked or cookies
will be hard as rocks when cooled. The cookies will
look almost "RAW" at the end of 16 minutes if you make
them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.

Bob Oven's Colonial Dressing

BOB "OVEN'S " COLONIAL DRESSING
Serving Size : 1
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1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
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Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

Ben and jerry's fresh Georgia peach ice cream

Ben & jerry's fresh Georgia peach ice cream
Serving Size : 1
Categories : Desserts Fruits
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2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
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The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.