How about a fresh apple cake? I found this one on a Kosher cooking site. I love it because it's easy to make, has no frosting, and freezes beautifully.

Here is a link that might be useful: Recipe

Make it easy on yourself..right now the watermellon or cantulope are in thier prime..fresh fruit is always a treat for my family.

How about brownies...or cake balls...or an apple pie(or apple slices-apple pie baked in a jelly roll pan and then frosted with plain old white vanilla frosting!)Yum O!

Ooh, surprise brownies. Make fudgy brownies and put carmels or mints or cream cheese or fruit jam in before baking. Just make the recipe and divide it into two halves. Put in the first half as layer 1, then put in your candies or whatever 'surprise' ingredient, then put in the 2nd half and bake as directed in the recipe. You can add frosting or not and they are SO GOOD!

I like taking pie, all kinds, use what you have on hand. Then too this time of year I like gingerbread with whipped cream.

Sue

That'll teach ya for sharing your secret recipes! ;)

You like the easy, as we all do, and you aren't a cake mix snob so here's an idea for something different:

Apricot Nectar Cake

* 1 box Duncan Hines Lemon Supreme cake mix
* 1 cup Apricot Nectar
* 1/2 cup sugar
* 1/2 cup vegetable oil
* 4 eggs
* 1 1/2 cups confectioner's sugar
* 2 Tbsp lemon juice
* 2 Tbsp apricot nectar

1. Preheat oven to 350 degrees.
2. Mix together cake mix, 1 cup apricot nectar, sugar, oil and eggs.
3. Beat on medium speed for 2 to 3 minutes.
4. Pour into prepared 10 inch tube or bundt pan.
5. Bake for 45 to 50 minutes or until a wooden pick comes out clean.
6. For the icing: mix together confectioner's sugar, lemon juice and apricot nectar.
7. Stir and spoon over cake while cake is still warm.

You can find apricot nectar in the Hispanic foods section of most grocery stores. I would think you could use peach or mango nectar as a substitute.

How about a pie? (You can always cheat and use a refrigerated crust) Here's a few ideas:

Crustless Cranberry Pie
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Chocolate Cream Pie
Dorothy's Pie Crust
5 cups flour
4 teaspoons brown sugar
2 teaspoons salt
1 teaspoon baking powder
1 pound cold lard
1 egg
1 tablespoon vinegar
enough cold water to make 8 ounces with the egg beaten a bit .. and the vinegar.
In a large bowl .. .or your kitchen Aid Mixer . . measure the flour, the brown sugar, the salt and the baking powder. . .
Cut in the lard which you've already cut into cubes with a sharp knife. If you have a large food processor you can do it in there. . .just pulse until it looks like oatmeal. .
The rest of you .. .use a pastry cutter. . and cut until it looks like oatmeal .. or use the paddle of the free stand mixer and again . ..slowly mix until all the bits of lard are mostly the size of oatmeal.
Put the egg into the measuring cup. .add the vinegar and then add enough water to make 1 cup.
Then. . slowly pour in the egg/water/vinegar mixture. . .and stir with a fork just until all the bits are combined and moistened.
Dump out onto a counter. . and pull together to form a ball.
Divide into 5 pieces. . .shape them into discs .. and wrap them separately in plastic wrap.
Refrigerate them or freeze them until you need them .. .let them thaw in the refrigerator.
This should give you a nice flaky crust.
To Bake a pie shell. . .Heat your oven to 400. Roll your dough out to fit a 9 inch pie plate.
Ease it in without stretching. . and to bake it empty. . just line with aluminum foil pressing it against the edges. . and bake it for 10 minutes. Remove the foil. . and bake until brown. Cool.
Chocolate Cream Filling
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups of whole milk. . .you can use 2% but it won't be quite as rich
3 beaten egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
2 ounces unsweetened chocolate. . .chopped fine
In a large glass bowl, combine the sugar, cornstarch, salt.
Slowly add the milk and the egg yolks.
Add the chopped chocolate.
Microwave on high for 2 minutes. . .stir .. .repeat until it is hot and bubbling. About 10 minutes total.
Add the Vanilla and Butter and stir until smooth. Pour into the cooled pie shell and Chill.
Top with whipped cream. . .and chocolate shavings.

Being a raspberry fan, this just sounds great to me:

Fresh Raspberry Pie
1 baked 9 or 10-inch pie crust
4 cups of fresh raspberries
Glaze:
1 cup sugar
1 cup water
3 tablespoons raspberry jello
3 Tablespoons cornstarch
In 4-cup glass measure or small mixing bowl, combine water, sugar and cornstarch.
Microwave at High for 2 to 5 minutes (until thickened and clear) stirring every minute.
Stir in raspberry jello....cool 10 minutes.
Pour carefully over the berries in the pie shell.
Refrigerate several hours...serve with whipped cream.

Being a BBQ, maybe something a little more simple?

Peanut Butter Rice Krispie Bars

Simpler yet, if you can find good fresh fruit, maybe even a watermelon, that's very refreshing and for many, including me, it's always a treat.
Happy 4th of July to all our U.S.A. Readers! I'm sharing this old time favorite recipe that has been circulating for years and that many of you might be familiar with. I've posted this on my blog and I have had over 48,000 views. This is a picnic, potluck and barbecue favorite!
To make these wonderful bars you will need 1 cup sugar, 1 cup Karo Light Corn Syrup, 1 cup Creamy Peanut Butter, 6 cups Rice Krispies, 1 cup Butterscotch Chips and 1 cup of Semi-Sweet Chocolate Chips.
Bring 1 cup sugar and 1 cup Karo light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix till smooth.
Add 6 cups Rice Krispies and mix till all the krispies are coated well.
Put this mixture into a well greased 9×12 pan and press down evenly into the pan. Empty chips into microwaveable bowl and microwave at 3-30second intervals, mixing well after each 30 seconds. Mix together till smooth. (You can use the double boiler method to melt your chips if you prefer). Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool and then enjoy!

These are fantastic!
Mississippi Mud Cake/Bars
from Nathalie Dupree's New Southern Cooking
Cake/Bars
2 cups Sugar
1 cup Butter
4 each Eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/4 teaspoon Salt
1 tablespoon Vanilla
1 cup Chopped pecans
Icing:
1 pound Powdered sugar
1/3 cup Cocoa
1 cup Butter, melted
1 teaspoon Vanilla
1 cup Pecans, chopped
2 tablespoons Milk

Preheat oven to 350 degrees. Butter a 9x13-inch pan. Cut a piece of waxed paper to fit the bottom of the pan and butter it. With an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, cocoa, salt, vanilla and nuts, and beat again. Turn the batter into the pan and bake for 25 to 30 minutes. Remove from the oven and cool on a rack. When cool, remove cake from pan and peel off the waxed paper.

Icing: Sift the sugar and cocoa together. Beat in the melted butter, vanilla, pecans, and milk. When smooth, spread the icing over the cake. This cake is cracked and dry-looking, like Mississippi mud in the hot, dry summer. NEW SOUTHERN COOKING by Nathalie Dupree

Sort of a "Turtle Pie" sounds good too if you like really sweet

If you have some good strawberries available, Kraft's Strawberry Whipped Sensation sounds good and refreshing.

How about the fruit "pizza"? The one that uses a sugar cookie dough for the crust, cover it with fruit, jelly/jam/preserves as the "sauce" and a little whipped cream for the "mozzarella"?

Have fun.

Oops, was putting the fresh fruit/watermelon comment in to be separate but somehow it got mixed in. You'll have to translate, but hopefully you can figure out what I was saying!

EASY PEACH COBBLER FOR A CROWD

Read more about it at www.cooks.com/rec/view/0,1734,146186-247200,00.html
Content Copyright � 2011 Cooks.com - All rights reserved.

4 (1 lb.) cans sliced peaches in heavy syrup
Spices to taste - cinnamon, nutmeg, cloves
1 tsp. vanilla flavoring
1 stick butter
1 1/4 c. Bisquick
1 1/4 c. milk

Put peaches in 9 x 13 inch baking pan; sprinkle with spices and stir in vanilla. Mix together Bisquick and milk; pour over peaches. Melt butter; drizzle over top off all. Bake at 400 degrees for 45-50 minute, or until brown.

Here are my favorite dessert recipes--because they are easy and everyone raves about them:

FRUIT PIZZA

1 roll Slice and Bake sugar cookies - baked according to package directions. Put cookies close together so there won't be any space between them. Bake in a regular-sized pizza pan. COOL.
Mix together:
4 oz. Cool Whip
8 oz. softened Cream Cheese
1 Tablespoon Sugar
1 teaspoon Vanilla Extract

Spread mixture on cooled dough, almost to edge of pan.

Top with circular pattern of any fresh fruit you like. I use canned peaches, and whatever other fruit desired (i.e., kiwi, berries, etc.). Bananas are great, but put a little lemon juice on them first so they don't turn brown.

Then spread peach or strawberry pie glaze over the top.
*********************

ENGLISH TRIFLE

Angel Food or Pound Cake
1 large Strawberry Jello
2 small instant jello pudding (French vanilla)
1 package frozen strawberries (large)

Slice cake into 2" pieces and line dish or pan.
Make jello using 1 cup less water.
Add strawberries to jello and pour over cake--set in freezer until firm.
Make pudding, let set til just pouring consistency; pour over firm jello and cake.
Let set; when pudding is firm, top with whipped cream.
(Can add 2 sliced bananas to the pudding before it gets firm.)

I love cheesecake. I've done a copy cat version of a lime cheescake from cheesecake factory that went over well. I'm sure you could google the recipe if it sounds like something your group may like.

Or, you could try the recipe for these frozen lemon cream sandwiches that was posted on here years ago - they look yummy!

Here is a link that might be useful: Frozen Lemon Sandwiches

I've made the fruit pizza before and its really good.
My favorite of all time is the Red velvet cake in "Our Recipes". It's not hard at all and excellent. When they want a recipe just direct them to the website and you won't have to give a recipe yourself. I've made red velvet cupcakes too and they are just as good.

Here is the perfect cake for this time of year. It is the best cake I have ever eaten.
Apple Cider Pound Cake

* 3 cups sugar
* 1-1/2 cups butter, softened
* 6 eggs
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup apple cider
* 1 teaspoon vanilla extract
* ICING:
* 1/2 cup sugar
* 1/4 cup butter, cubed
* 1/4 cup buttermilk
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking soda
Directions
* In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.

* Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.

* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
I added most of the icing on the cake.

How about a variation on monkey bread?

The sounds great but I think I'd use butterscotch pudding with it.

The sound good too.

They're all easy and different.

When they ask for the recipe, tell them they have to use a complicated homemade sweetbread recipe, exotic spices and hours upon hours of slaving over a hot stove. :)

I just made this for my dinner Wednesday night. Every single person asked for the recipe. Even my friend who doesn't particularly eat desserts liked it and wanted the recipe. It is about as easy as it gets.

Sopapilla Cheesecake Pie

2 8 oz. pkg. cream cheese, softened (I used Neufatchel)
1 C. sugar
1 tsp. Mexican vanilla extract (I used 1 1/2 of regular vanilla)
2 8 oz. cans crescent rolls
3/4 C. sugar
1 tsp. cinnamon
1/2 C. butter, room temp.
1/4 C. honey

Preheat oven 350 Spray 9 X 13 with cooking spray

Beat cream cheese with 1 C. sugar and vanilla. With rolling pin, roll the first pkg. crescent roll into 9 X 13 rectangle and press into bottom of prepared pan. Spread with cream cheese mixture. Roll second pkg. of crescent roll into 9 x 13 rectangle and place on top of cream cheese mixture. Mix 3/4 C sugar with cinnamon and butter. Dot mixture on top of cheesecake. Bake until puffed and golden brown, about 30 minutes. Drizzle with honey as soon as you removed it from oven. Cool completely and cut into 12 squares. So easy, so good!

Also can recommend The Pioneer Woman's Apple turnovers. Once again, very easy and very good. Believe me, you can't go wrong with either but I think the Sopapilla is easy to serve. I'm going to make it for my book club in two weeks. I think it's as good served at breakfast time as it is for dinner.

Nothing is better than homemade pound cake with lemon curd to top it.

My idea's don't seem to go well with you, but maybe this one will.

Blue Ribbon Pound Cake

1 lb. butter
1 lb. confectioners sugar
6 eggs
1 1/2 tsp. vanilla
3 C. flour

Have eggs and butter at room temp. Preheat heat oven 325. Cream butter. Gradually beat in sugar until light and flufffy. Beat in eggs one at a time, beating well after each addition. Add vanilla and gradually beat in flour. Pour in well-greased Bundt pan. Bake at 325 one hour or until cake springs back at touch and cake tester comes out clean. (Usually takes me about 1 hour and ten minutes) Cool ten minutes and remove from pan. I like to chop pecans or walnuts, spread a tiny bit of batter on bottom of pan and then sprinkle the nuts so they just sit on top of cake, When the cake is completely cooled, I sprinkle with confectioners sugar.

Wow, lots of good ideas you guys!!!
I'm leaning towards the pound cake ideas...Carol your apple one sounds good and easy!

But there are lots of good ideas here, even just for hubby and I!
I'll practice on him, so that I don't get panicky when asked to bring dessert again!

Glenda, I don't know why you think your ideas don't go over well with me. That tomato pie you made the other day makes me drool everytime I look at it!

I'm going to have to make it for sure.

Instead pf cake or pie, how about a tray of fruit and cheese? Very European.

I don't know why dessert has to mean rich, sweet and heavy either.

BBQ is usually a lot of food anyway. So I like the fruit salad (fresh, not that horrid whipped ambrosia stuff), a fruit pizza, a fruit and cheese tray or some sugar cookies with maybe be ice cream or sherbet.

A fruit tart would be nice instead of a pie.

I have made the fruit pizza, and it is definitely delicious. I do love a good, homemade pound cake too. You could even serve the slices of pound cake with berries and whip cream and/or ice cream too.

And of course, I do love The Next Best Thing to Robert Redford.

If it isn't really humid, this is so, so good. It looks elegant and tastes just out of this world. I've not made it with Splenda. But if it's warm and humid it will pretty much ruin it. Google it and look at the pictures. So pretty! This is the recipe I used but there are tons if you Google.

Have a great time with your family.

PAVLOVA WITH BERRIES (Meg Kat blog)

4 egg whites
1 C sugar (or granulated Splenda)
2 tsp cornstarch
1 tso vanilla extract
1 tsp white vinegar
Whipped cream - Berries macerated in a little sugar

Preheat oven to 300 F and line a cookie sheet with parchment paper. I like to use an 8 or 9" cake pan and pencil to trace a simple round outline as a guide for pouring the meringue. (Turn paper over so the pencil is on the bottom of the pan.)
In a large (and very clean) mixing bowl, whip egg whites until you have firm peaks. Slowly add the sugar while continuing to beat until stiff peaks form. Now mix in the cornstarch, vanilla, and vinegar.

Pour mixture into the center of the circle and gently spread with a spatula until 2 or 3" short of reaching the line (it will spread out more while baking). Make an indention in the middle to hold the whipped cream and berries. Bake for 1 hour in a preheated oven then turn off the heat and leave in the oven until it has cooled. Top with whipped cream and top with strawberries and/or blueberries. (I macerate the berries, but use a slotted spoon to place them on top. (You don't want the juice.)

You can leave the meringue in the oven over night to dry out. I would whip the cream when you get there and fix the berries, too. Just pack the meringues carefully. They're fragile.

I can't tell you how much I love this stuff!

This is good, too. Only problem is I can't find black raspberry jam anymore :-(

RASPBERRY TRIFLE

1 Sara Lee pound cake (the larger one)
1 jar seedless black raspberry jam (or any kind you like--you won�t use all of it)
Sherry
2 pkgs. Cook and serve vanilla pudding (Jello brand)*
Whipping cream or Cool Whip

Slice pound cake in half horizontally and spread each slice with jam. Cut into bite-sized pieces. Place 1/3 in a large clear glass bowl placing some around the sides so the jam shows. Sprinkle with a little sherry. Top with a layer of pudding. Repeat with 1/3 of each. Then repeat again and top with whipped cream. Refrigerate several hours to let the flavors blend.

*You can make your own pudding/custard, but if you�re in a hurry, the pudding mix works fine.

I've made that pavlova as well Patti! Used fresh strawberries.
Very decadent. :)