Need some original dessert, dip and pasta salad recipes!?

I am having a cookout and I'd like some yummy original recipes. If you have any that people have raved about I'd love to have them. (just desserts, dips %26amp; pasta salads please) Thank you.Need some original dessert, dip and pasta salad recipes!?
Chocolate Caramel Brownies -- It is a little trouble, but they will be the best brownies you'll ever eat.








.INGREDIENTS


14 ounces caramels


1/2 cup evaporated milk


1 (18.25 ounce) package German chocolate cake mix


1/3 cup evaporated milk


3/4 cup butter, melted


1/4 cup chopped pecans


2 cups milk chocolate chips








..DIRECTIONS


1.Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.





2.Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.





3.In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.





4.Bake for 8 minutes.





5.Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.





6.Bake for an additional 20 minutes. Remove and let cool.








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Buffalo Chicken Dip --








.INGREDIENTS


2 (10 ounce) cans chunk chicken, drained


2 (8 ounce) packages cream cheese, softened


1 cup Ranch dressing


3/4 cup pepper sauce (such as Frank's Red Hot庐)


1 1/2 cups shredded Cheddar cheese





1 bunch celery, cleaned and cut into 4 inch pieces


1 (8 ounce) box chicken-flavored crackers








..DIRECTIONS


1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.








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Artichoke %26amp; Spinach Dip Restaurant Style --








.INGREDIENTS


4 cloves garlic


1 (10 ounce) package frozen chopped spinach, thawed and drained


1 (14 ounce) can artichoke hearts, drained and chopped


1 (10 ounce) container Alfredo-style pasta sauce


1 cup shredded mozzarella cheese


1/3 cup grated Parmesan cheese


1/2 (8 ounce) package cream cheese, softened








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).





2.Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.





3.In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.





4.Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.








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Annie's Fruit Salsa and Cinnamon Chips -- You can fry the chips too.








.INGREDIENTS


2 kiwis, peeled and diced


2 Golden Delicious apples - peeled, cored and diced


8 ounces raspberries


1 pound strawberries


2 tablespoons white sugar


1 tablespoon brown sugar


3 tablespoons fruit preserves, any flavor





10 (10 inch) flour tortillas


butter flavored cooking spray


2 cups cinnamon sugar








..DIRECTIONS


1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.





2.Preheat oven to 350 degrees F (175 degrees C).





3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.





4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.








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BLT Pasta Salad --








.INGREDIENTS


1 (16 ounce) package medium seashell pasta


1 pound sliced bacon


1 1/2 cups light Ranch-style salad dressing


1 small onion, chopped


2 tomatoes, chopped








..DIRECTIONS


1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.





2.Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.





3.In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.Need some original dessert, dip and pasta salad recipes!?
Roasted fruit and vanilla ice cream.





In a buttered baking dish, place pitted halves of stone fruits (peaches, cherries, nectarines, and/or apricots, 2-3 tablespoons of sugar, 1 tablespoon each of lemon and lime juice and 2 tablespoons of fresh chopped rosemary (yes it sounds odd, but it's delicious).





Roast in the oven at 400 degrees for 15 to 20 minutes tossing occasionally until the fruit is tender.





Serve warm with the juices over vanilla ice cream.





Israeli Cous Cous Salad


(Israeli Cous Cous is a bigger grained cous cous than the regular kind. If you can't find it, use the regular stuff. I serve this with fish, chicken, duck, lamb or pork.





* 3 tablespoons extra-virgin olive oil, plus 1/4 cup


* 2 cloves garlic, minced


* 1 (1-pound) box Israeli couscous (or any small pasta)


* 3 cups chicken stock


* 2 lemons, juiced


* 1 lemon, zested


* 1/2 teaspoon salt


* 1/2 teaspoon freshly ground black pepper


* 1 cup chopped fresh basil leaves


* 1/2 cup chopped fresh mint leaves


* 1/4 cup dried cranberries


* 1/4 cup slivered almonds, toasted





Directions





In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous** and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.





In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.





Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.





** if you're using the regular cous cous, after toasting transfer it to a heat proof bowl, bring the stock to a boil and pour it over the cous cous, stir once and cover the bowl with plastic wrap. Set aside for 10 minutes and then continue on with the rest of the recipe.
try this one my kids love it








Pasta Salad





2 lb box twisty macaroni


1 green pepper diced fine


1 small onion diced fine


1 large can black olives diced


2 tomatoes diced


2 cups Parmesan cheese


1 bottle of Italian dressing


1 bottle of French dressing


2 packages of pepperoni cut into pieces





cook macaroni until done drain and cool. Once it's cold mix in veggies and pepperoni, mix in cheese and all of dressing. It may seem like a lot of dressing but as it sets it will absorb into macaroni





DESSERTS





Lemon Bars





3 cups


1 sick melted butter


1 cup powdered sugar


mix well and press into greased glass bake pan, bake at 350 for 8 minutes. while this is baking mix together





4 eggs


2 cups sugar


1/3 cup lemon juice


1 Tablespoon baking powder


3 Tablespoons flour


Beat together with hand mixer until fluffy. Pour over crust, return to oven and bake another20 to 25 minutes or until filling is set. {to check, just stick a clean butter knife in the middle of bars, if it comes out clean it's set} Remove from oven and sprinkle with powdered sugar. Let cool before you cut the bars











HEAVENLY BANANA SPLIT ICE CREAM





4 bananas


1 carton frozen strawberries


1 can chunk pineapple


6 oz. chopped pecans


1 quart half and half


1 can sweetened condensed milk


3/4 tsp. vanilla


1 small lime


milk





Mash 3 bananas and cut the other one in (round) slices. Add the juice from one small lime. Add vanilla, half and half and the can of sweetened condensed milk. Add can of pineapple and its juice. Add the frozen strawberries and pecans. Add milk to finish filling ice cream freezer Pour into freezer and freeze as any other ice cream.


Heavenly!











OREO ICE CREAM CAKE





42 reg. type Oreo cookies


1 tub reg. (or light) Cool Whip


1/2 gal. chocolate chip or mint chip ice cream


1/4 c. butter


1 pt. hot fudge





Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.








No Bake Cheesecake





4 cups graham cracker crumbs


1-1/2 sticks melted butter


1 cup sugar


mix well and press into glass bake pan





2 8oz bars cream cheese softened


1 cup powdered sugar


1 large tub whip cream


mix cream cheese and powdered sugar until fluffy, add whip cream. Spread over crust. top with 2 cans of you favorite flavor pie filling. Chill a couple hours.











Strawberry Cakes





2 store bought pound cake


2 quarts fresh strawberries


1 cup sugar


1 bag strawberry glaze


1 large tub whip cream





Clean and diced berries, place in a bowl add sugar and glaze.


Slice cake length wise into 3 slices. place the two bottom pieces on platter next to each other to form one cake, Spread half of berry mixture on top, place middle section of cakes on berries, spread remaining berries then place top pieces of cake. Spread whip cream over the whole cake like a frosting. If you want to individual cakes cut the cakes width ways in 2 inch slices and assemble as above on small plates then frost the whole thing with whip cream








Here's a couple easy dip recipes





1 large tub sour cream


2 packs Hidden Valley dip mix





mix well Chill an hour or so


Presto you got a yummy dip





Here's a dessert Dip





1 large can pumpkin


3 cups powdered sugar


3 Tablespoons pumpkin pie spice


1 8oz bar cream cheese





beat powdered sugar and cream cheese until smooth add spice and pumpkin mix well





serve with graham crackers, vanilla wafers or ginger snaps
What about a chocolate dipping desert, all my friends rave on about them!!!


Marshmallows, bits of chocolate, Little bites of doughnuts, little bites of fudge, little bites of Chocolate Brownies, Popcorn, Strawberries, Little bites of Flapjacks, Bananas and a dipping pot of chocolate sauce, Melted Chocolate or Nutella or Chocolate Spread, MMMMMm delicious!!!


And you cannot beat pasta salads with breadsticks ready made from the Hypermarkets!!!
This is simple,get some fruit,sweetened condensed milk,coconut flakes,mini marshmallows and chopped nuts.Cut the fruit into bite sized pieces, put in bowl, pour sweetened milk over, put a big handful of coconut , marshmallows and nuts over that. Stir Put in frig. Let sit for awhile. This is easy, and really quick if you use canned fruit if your in a hurry.
lemon raspberry jello - with added whipped cream


lemon sponge custard


and make homemade lemonade for your cookout too!